New Disciples of Escoffier Inducted During a Spectacular Inauguration Ceremony at the University of West London

The University of West London’s renowned Pillars Restaurant hosted last night a distinguished gathering of chefs, hospitality leaders, and culinary ambassadors for the 2025 Disciples of Escoffier UK Inauguration Ceremony. This special evening celebrated excellence in gastronomy, mentorship, and the ongoing legacy of the great Auguste Escoffier.

Guests were greeted by hostesses Cassandra Leduc, UK & IRL Director, Revol Porcelaine and Florence Rebatett, Founder, En Cuisine Cooking School, before the evening officially began with a welcome speech from Michael Coaker, Culinary Ambassador for the University of West London. Coaker expressed warm thanks to Professor Peter John CBE, Vice-Chancellor and President of The University of West London, for supporting the event, and acknowledged the industry-leading sponsors who contributed to the evening’s hospitality, including Champagne Charles Heidsieck, Boutinot Wines, Oranka Juice, Direct Daily Produce, Seafood from Scotland, Petrossian Caviar, and Wild Idol.

One of the evening’s highlights was celebrating emerging culinary talent. Young chefs Ellie Read and Alberto Santullo officially joined as Young Talent Escoffier (YTE), signifying the start of their journey towards competing in the upcoming YTE contest at Capital City College Group. Their participation was partly supported by a charity raffle, enthusiastically organised throughout the evening by Jenny Williams, giving guests the chance to win a Chef’s Table tasting experience for six with wine at Pillars.

The ceremony shifted its focus to recognising culinary excellence, when Paul Askew, President of Disciples of Escoffier UK, and Lionel Strub presided over the formal induction of this year’s new members. Each honouree stepped forward to receive their distinctive sash, alongside a certificate presented by Jenny Williams and Michael Coaker. The new inductees reflect the diversity and depth of the modern culinary profession.

• Ellie Read – Young Talent Escoffier
• Robert Richardson – CEO Institute of Hospitality
• Alex Kaloudas – Pullman London
• Ellam Premkumar – Fortnum & Mason
• Hari Kamaluddin – Virgin Airlines
• Sarah Jasmina Green – Finland Embassy
• Gurpreet Singh Dham – Executive Chef & Culinary Consultant
• Cherish Finden – International Pastry Consultant
• Jonathan Strub – The Clarendon at Hebden
• Steve Walpole – Chef Consultant, Koppert Cress

Walpole concluded the intronisation with a reading of the Escoffier ethos, reminding the room of the society’s dedication to education, excellence and respect for culinary heritage.

A special moment followed as Deepack Mallya of The Ritz London was officially named Vice President of the UK chapter, an honour personally overseen by President Askew.

Culinary artistry lay at the heart of the evening’s social atmosphere. Guests enjoyed a refined menu celebrating both British and French gastronomic traditions.

As the evening drew to a close, Askew returned to the stage to deliver reflective remarks, draw the eagerly anticipated raffle, and lead the ceremonial cake cutting accompanied by the traditional salute, “Santé du chefs et service.”

The event marked yet another milestone in the continuing legacy of the Disciples of Escoffier in the UK: a celebration of mentorship, innovation and the enduring joy of great food shared among peers.

“Good food is the foundation of genuine happiness,” Coaker had said in his welcome speech. On this night, those words felt entirely true.

Photography & film by Carlos Farinha @carlosclickuk

Can We Transform Hospital Food? MyNutriWeb NutriTalks Leads the Debate

MyNutriWeb’s latest NutriTalks brought together healthcare, catering and nutrition leaders to explore how food can be repositioned as therapy within the NHS, supporting recovery, dignity, and sustainability across hospital care. Food needs to be regarded as therapy, not just a service.

What role can food really play in healthcare?

That was the question discussed at MyNutriWeb’s latest NutriTalks event, “Can We Transform Hospital Food?” An inspiring debate bringing together leaders from the fields of nutrition, healthcare, and food service.

The session explored how hospital food can evolve from just a basic service to become an essential part of patient recovery, well-being and dignity.

“Good practice is happening, it just needs to travel better,” said Professor Kevin Morgan, reflecting on the need to scale innovation across NHS trusts.

“Nutrition isn’t rocket science, it’s harder,” he added, highlighting the complexity and importance of feeding patients well within large healthcare systems.

Expertly designed and curated by MyNutriweb kit Founder Tanya Haffner and chaired by Professor Mary Hickson, the expert panel featured:

• Professor Kevin Morgan
• Philip Shelley, NHS England Chair of Hospital Food Review
• Dr Shireen Kassam, Founder, Plant-Based Health Professionals UK
• Anna Taylor OBE, Executive Director, The Food Foundation
• Dr Jane Melor
• Sheila West-Harding MBE, Chef and Patient Advocate

Professor Morgan suggested that while nutritional science is clear, applying it consistently across hospitals requires strong leadership, multidisciplinary collaboration, and sustained investment. “We know what good looks like, now we need to make it universal,” he concluded.

Philip Shelley’s shared his vision for progress, citing insights from his continued work implementing the review’s recommendations. His 10-point framework for change focuses on raising standards across leadership, staff training, facilities, sustainability and patient experience.

Shelley outlined the importance of recognising catering and nutrition teams as part of the clinical care process.

 “Feeding patients well is a collective responsibility,” he said. “It’s about chefs, dietitians, clinicians and estates working together to deliver the same goal, recovery through food.”

He emphasised the need to share best practice nationally, calling for systems that connect successful local models with trusts still struggling to modernise. “Good work is happening,” Shelley added, “but it must travel faster.”

Bringing a sustainability lens, Dr Shireen Kassam highlighted the role of hospital food in addressing the climate crisis.

“The climate crisis is directly impacting our health; through air, land, and water pollution. Yet 85% of farmland is used for livestock,” she said. Hospitals can take the lead with menus that are better for people and for the planet.

Referencing the EAT-Lancet Commission, she encouraged the NHS to embrace plant-rich menus that align with public health goals and environmental targets, an approach that also supports cost efficiency and long-term resilience.

Sheila West-Harding MBE, a chef, educator and cancer survivor, brought a deeply personal perspective to the debate.

 

“Older adults deserve dignity at mealtimes,” she said. “Sometimes people are given food they can’t reach, or meals that don’t suit their needs. Hospitals can play a vital role in helping people to help themselves.”

Drawing from her experience working with Feeding Devon and the University of Plymouth, she emphasised the importance of education, accessibility and compassion in food service. “Nutrition isn’t yet a core part of healthcare training, and we need to change that,” she added.

Throughout the discussion, the panel agreed that hospital food should be viewed as therapy, integral to treatment, patient outcomes, and staff wellbeing. Anna Taylor OBE pointed out that, just as school food standards drive performance, hospital food accreditation systems could establish benchmarks for excellence and promote national consistency.

The event also provided an excellent opportunity to share and distribute our new book, connecting directly with the very audience it was created for: healthcare food, nutrition and sustainability stakeholders dedicated to improving the future of hospital catering.

Huge thanks to MyNutriWeb for hosting another valuable, evidence-based platform that continues to connect science, policy, and practice, empowering professionals to place nutrition at the core of healthcare.

Discover upcoming NutriTalks and professional development opportunities at mynutriweb.com

 

West London College Students Brew Up Skills in Barista Masterclass with Camden Coffee Company

Front of house students at West London College had an inspiring and aromatic morning last week as they participated in a Barista Masterclass led by Tommy Ringlöv from Camden Coffee Company as part of The Chefs’ Forum Academy. The session was a comprehensive exploration of the craft, science, and culture of coffee, from bean to cup, leaving students energised with new skills and a greater appreciation for the art of espresso.

Tommy began the session by introducing students to the fascinating world of roast levels. Through tasting and discussion, they explored the differences between light, medium, and dark roasts, learning how each influences flavour. While light roasts often preserve delicate floral or fruity notes, darker roasts bring out deeper, bolder, and more caramelised flavours, demonstrating how roasting is both an art and a precise science.

Students also learned about the post-harvest processes that give coffee its distinctive character, including washed, natural, anaerobic, and co-fermented methods. Tommy explained how these techniques, from sun-drying to controlled fermentation, influence the taste, aroma, and texture of each cup.

Level 1 student Ashanti Reynolds said:

“I enjoyed the barista demonstration. It was engaging and I got to see coffee preparation and the different techniques for the different types of coffee and it was interesting learning about the coffee bean’s lifetime.”

The masterclass also explored cultural styles of coffee, comparing the Italian tradition of a quick morning espresso with Australia’s more relaxed flat white culture. Tommy guided students through the key differences between drinks such as cappuccino and latte, discussing how milk ratios, texture, and serving styles vary around the world.

One surprising fact that intrigued students was that filter coffee, though lighter in body, actually contains more caffeine than espresso, proving that strength in coffee isn’t always about the intensity of flavour.

Hands-on learning followed, with Tommy demonstrating how to steam milk to perfection and create the classic heart latte art. Students eagerly took turns behind the machine, building confidence and precision with each pour.

Reflecting on the experience, Tommy said:

“I enjoyed the session and would really like to do it again. The students displayed genuine curiosity and enthusiasm, and it’s always a pleasure to share our enthusiasm for excellent coffee.”

Looking ahead, Tommy is eager to welcome the West London College students to Camden Coffee Company HQ for a special follow-up visit. There, they will enjoy a tour of the roastery, participate in an interactive cupping session, and meet Jack Bradshaw, Camden Coffee’s master roaster. Students will have the opportunity to taste four or five different coffees, observe the equipment, grinders, and espresso machines in operation, and even try their hand at the barista training facility.

The session left students inspired, energised, and ready to craft success in their future hospitality careers, one cup at a time.

Public Sector Chefs and Students Unite for Alaska Seafood Menu Development Day at West London College

The Chefs’ Forum brought together a talented line-up of public sector chefs and student chefs from West London College for an Alaska Seafood Menu Development Day, celebrating the versatility, sustainability, and premium quality of wild-caught Alaska seafood.

Hosted at the college’s state-of-the-art training kitchens, the collaborative event saw healthcare chefs, contract caterers, education chefs, and special guest lecturers join forces with the next generation of culinary talent to design and deliver a stunning seafood banquet. The dishes showcased the best of Alaska’s canned pink salmon, pollock, and yellowfin sole — each prepared with creativity, technical skill, and an eye for sustainable sourcing.

The day highlighted how wild, responsibly harvested Alaskan seafood can elevate menus across healthcare, education, and contract catering sectors. From NHS hospitals to care homes and hospitality groups, each chef demonstrated innovative applications for wild fish that meet nutritional, environmental, and cost considerations — without compromising on flavour.

What was on the Menu?

Mekhi Evans, Royal Free London, Head Chef
Wild Alaska Pink Salmon Biryani

Mekhi said

“Good fish tastes of where it comes from. Alaska’s cold waters give Wild Alaska tinned salmon from Essential Waitrose a freshness and richness you just don’t get elsewhere – Perfect in Pink Salmon Biryani, as we have created today, but also pates, salads and pasta – Such a great product!”

 

 

 

 

Keiko Urakawa, Roll with Keiko (NHS Masterclasses), Chef Patron   
Pollock Karaage (Japanese-Style Fried Fish) made with Wild Alaska Pollock Fillets

Keiko said

“Wild Alaska Pollock makes incredible Karaage.  Traditionally deep fried and moved around with wooden chopsticks, to ensure the oil is hot enough.  The flavour is mild enough for comfort food but still naturally sweet.  The Essential Waitrose range always of frozen Alaska seafood always offers great value and worked so well in today’s dish – Thank you for the opportunity to cook with it!”

 

 

 

 

Mathieu Eke, Yeovil Hospital, Head of Facilities
Poached Wild Alaska Pollock, Basil Mash, Wilted Greens, Grilled Isle of Wight Cherry Tomatoes, Saffron & Crayfish Beurre Blanc

 

“Wild Alaska Pollock works really well when poached.  Cooking with wild fish is about respecting the ingredient. Alaska’s seafood producers apply the utmost of care at every stage, from fishing to processing and transportation and the fact that is is available from Waitrose is a testament to sustainable fishing practice.  You can taste the purity in the Alaska Pollock and the basil mash, wilted greens, IoW cherry tomatoes, saffron and crayfish beurre blanc were the perfect accompaniments – An absolute pleasure to cook with Wild Alaska Pollock today!”

 

 

Derek James, Yeovil Hospital, Head Chef
Baked Wild Alaska Yellowfin Sole, Capers, Herby Couscous, Roasted Cherry Tomatoes

 

“If you’re learning to cook fish, start with Yellowfin sole.  It’s forgiving, lean and naturally sweet.  The Essentials pack at Waitrose is the one I reach for when I want to cook this healthy rainbow plate at home and it is such a hit with the patients at Yeovil Hospital.”

 

 

 

 

 

Kyla Bertrand, West London College, Chef Lecturer
Wild Alaska Salmon Agnolotti with Chive Butter Sauce and Peas

 

“Tinned salmon is having its renaissance.  The wild Alaska version has depth and colour; it makes the simplest lunch feel decadent and great to know its available in Waitrose as part of the Essentials range. It was fantastic to make fresh pasta with the students today.”

 

 

 

 

 

Carniel Levy, Black Chefs Project, Head Chef  
Alaska Salmon Scotch Egg with Curry Fennel and Scotch Bonnet Mayo

 

“I’ve always said the secret to good mid-week eating is store-cupboard fish.  Tinned wild Alaska salmon at Waitrose is my go-to for fishcakes. Beautiful texture and a clean flavour, given a kick with scotch bonnet mayo – This dish is delicious at any time of the day!”

 

 

 

 

 

Sagar Desai, BaxterStorey, Head Chef Hospitality (PwC)
Wild Alaska Salmon with Chard Gem, Lemon, Late Season Tomatoes & Chive

 

“Wild Alaska salmon has that rich that’s grown in fast-moving waters. It’s flavourful enough to stand alone or as part of a refreshing dish like this one.  This little mix would be great for the salad bar and is very popular at Baxter Storey.”

 

 

 

 

 

Ilona Tomza, Porthaven Care Home, NACC Care Chef of the Year 2025
Pistachio Crusted Wild Alaska Pollock Fillet

 

“Wild Alaska Pollock is one of the most underrated white fish. It takes seasoning brilliantly.  The pistachio added some wonderful colour and texture to the dish and seasonal vegetables can be changed as the seasons progress – It was also great to cook with the students today.”

 

 

 

 

 

Exose Grant, Guest Chef Lecturer
Spiced Wild Alaska Yellowfin Sole en Papillote

 

“Wild Alaska Yellowfin sole really shines ‘en papillote’! The gentle steam locks in its sweetness and delicate texture.  If you open the parchment at the table and you get that beautiful rush of aroma and a fine dining feel in any public sector setting!”

 

 

 

 

 

 

Nathan Henderson, Baxter Storey, Contract Catering
Alaska Pollock, Potato Fondant, Dill Emulsion, Beurre Blanc, Cabbage

 

 

 

 

 

 

 

 

 

Ayowale Fatoki, Great Ormond Street Hospital for Children, Catering Manager
Pan-Fried Wild Alaska Yellowfin Sole with Dill Plantain Croquettes, Spinach, Red Peppers & Lemon Capers Sauce

 

 

 

 

 

 

 

 

The development day not only showcased the culinary versatility of Alaska Seafood but also fostered invaluable mentorship between public sector professionals and student chefs at West London College.  Together, they explored practical applications for Alaska’s sustainable species within high-volume catering environments, from hospitals and care homes to educational institutions and workplace restaurants.

As part of The Chefs’ Forum’s commitment to advancing public sector food, this event reinforced the message that sustainability, taste, and nutrition can work hand in hand.

Sarah Block, Northern Europe Marketing Representative for Alaksa Seafood, said:

“This collaboration perfectly illustrates how passionate chefs across healthcare, education, and contract catering are redefining what public sector food can be. Wild Alaska seafood offers the flavour, sustainability, and consistency that these chefs need to serve balanced, world-class meals every day.”

The day concluded with a celebratory banquet, where students and professionals proudly presented and shared their dishes, a true showcase of creativity, skill, and teamwork.

Revol classic French porcelain tableware kindly supplied the beautiful plates for the photoshoot.

Film & photography by Carlos Farinha @carlosclickuk

The Chefs’ Forum Celebrates Landmark Book Launch and a Year of Nationwide Collaboration for NHS Food

Second reference book for healthcare chefs, The Healthcare Chefs’ Knowledge 2: Eating The Rainbow, concludes a year of carbon-smart recipe development, enrichment workshops, and cross-sector partnership.

The Chefs’ Forum has celebrated the successful launch of The Healthcare Chefs’ Knowledge 2: Eating The Rainbow, marking a fantastic year of collaboration among NHS England leaders, healthcare chefs, dietitians, catering managers, suppliers, academics, and student chefs. The new reference book, created specifically for healthcare chefs, builds on the progress since the NHS Hospital Food Review (2020) and is the second major educational resource produced by The Chefs’ Forum for the sector.

Over the past year, The Chefs’ Forum collaborated with NHS catering specialists to deliver a nationwide series of practical workshops aimed at shaping and improving the second edition. The initiative brought together expertise from across the NHS food value chain, turning it into practical, sustainable, and resilient menu solutions for hospital kitchens.

Phil Shelley, National Lead for Food at NHS England, and Project Lead said:

“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow covers everything healthcare chefs and stakeholders need to know about modern hospital food practices and the positive changes being made, with a particular focus on sustainability and creating healthy, nutritious menus. It will be a valuable resource for chefs and caterers to explore and learn from. We are very excited to collaborate with The Chefs’ Forum team to engage our chefs and stakeholders, highlight their excellent work, and collectively produce something highly beneficial for everyone working in hospital kitchens.”

The new book serves as a crucial guide for NHS chefs, showcasing 100 carbon-conscious recipes aimed at aiding patient recovery while advancing environmental sustainability. It emphasises nutrients and their health benefits and provides practical advice on how these can be incorporated to enhance hospital menus.

Alexandra Hammond, Associate Director, Net Zero and Sustainable Procurement, NHS England, added:

“This book provides an excellent opportunity for the entire NHS food value chain to come together and contribute to shaping the book and the national approach to Net Zero. It is based on real ground-level experience and the ideas of teams on what they believe is achievable over the next five years. There is learning from all sides and new collaborations forming between groups that might not usually meet. We hope everyone who attends the book launch takes away at least one practical idea they can implement in their Trust, hospital, catering company, or food suppliers to make the NHS food offering more sustainable. In turn, this should also make it more resilient and cost-efficient.”

In a unique and inclusive approach, five regional workshops, organised by The Chefs’ Forum, were held at leading culinary colleges across England. These included the Food Works SW in Weston-super-Mare, University College Birmingham, and the University of West London. Each workshop invited NHS chefs, catering managers, and dietitians to collaborate in creating content for the book. The sessions explored carbon reduction, sustainable menu design, and new techniques to set higher standards for hospital catering across the country.

Facilitating the delivery and design of the workshop series, Andrea Zick, PhD researcher at the UK Food Systems Centre for Doctoral Training, stated:

“I am honoured to have designed and facilitated the NHS England workshop series with The Chefs’ Forum, which has deepened my understanding of the systemic change needed in large organisations like the NHS. Achieving the ambitious goals of the NHS Hospital Food Review requires a systems-thinking approach, aligned with my PhD research and professional experience in systems change facilitation through the School of Systems Change. This viewpoint highlights the importance of structured reflection and collaboration among stakeholders, ensuring that each menu cycle not only meets immediate needs but also fosters long-term improvement in NHS food service.”

Throughout the workshops, participants explored sustainable cooking practices, recipe reformulation, and nutritional science, contributing valuable insights that informed the book’s content. The process itself became a model of real-world collaboration—bridging education, sustainability, and healthcare.

Highlighting the critical importance of nutrition in hospital food, Idrees Anwar, Lead Dietitian, NHS Supply Chain said:

“I was pleased to oversee the management of the nutrition aspect of this publication. It was also a valuable opportunity to collaborate with key roles such as chefs, catering managers, and suppliers, and to promote the importance of nutrition and the utilisation of dietetic expertise to support patients’ recovery. It emphasises the necessity for us to work together to find a balance between meeting different patients’ needs while maintaining an environmentally and economically sustainable food service.”

Publisher and Project Coordinator, Catherine Farinha, concluded:

“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow is about bringing together the best minds in catering, experienced NHS chefs, caterers, and sustainability strategy leads, to create meals that meet both the needs of patients and the planet. By involving healthcare foodservice stakeholders across the value chain, we can inspire the future of healthcare food and also inspire the next generation of chefs to lead with sustainability.”

The Chefs’ Forum extends a heartfelt thank you to all of the headline sponsors, without whom the publication would not have been possible:

• Civica
• NH Case
• AHDB
• Lentils.org
• Prowrap
• UNOX
• Marybake Health
• Pure Ionic Water
• MyNutriweb
• Linwoods
• The Watercress Company

The Chefs’ Forum also extends a thank you to Michael Coaker and the University of West London team for hosting the book launch in the newly refurbished Pillars Restaurant, and for preparing a stunning and sustainable “rainbow” lunch, showcasing carbon-friendly recipes from the new edition.

Photography & film by Carlos Farinha

Pure Ionic Water: Hydration Partner of the Monaco Yacht Show 2025

The Monaco Yacht Show (MYS), now in its 34th year, is the highlight event in the global superyacht calendar. Bringing together shipbuilders, designers, brokers, and luxury lifestyle brands, the show is more than just a display of cutting-edge marine innovation. It also reflects where the industry is heading. In 2025, sustainability and wellness once again took centre stage, with Pure Ionic Water proudly reaffirming its role as the official hydration partner for the fifth consecutive year.

From 24–27 September 2025, more than 30,000 visitors streamed through Port Hercule, Monaco, to view the world’s most prestigious yachts, discover luxury lifestyle products, and experience forward-looking solutions designed to shape the future of yachting. Among these, the presence of Pure Ionic Water stood out, not only for its innovation in hydration but also for its alignment with the show’s commitment to sustainability and reducing environmental impact.

Every guest and exhibitor at MYS 2025 received a complimentary reusable water bottle, made from 100% recycled PET plastic, collected from the US Virgin Islands and fitted with a sustainable bamboo cap. Endorsed by the Virgin Islands Shipping and Maritime Authority, the
bottles proudly displayed the Quality BVI Red Ensign Flag logo, symbolising maritime excellence and a dedication to international standards.

Guests were encouraged to refill their bottles freely at hydration stations around the marina, where Pure Ionic Water was available in still, sparkling, chilled, or ambient forms. Each refill was carefully remineralised, ensuring a refreshing taste and optimal hydration.

This initiative eliminated the need for thousands of single-use plastic bottles, significantly reducing waste and lowering the show’s carbon footprint. It also highlighted how luxury events can provide world-class experiences while remaining environmentally and eco-conscious.

Wellness Coach and Yachting Industry Influencer, Angie Catsanou is a regular at the Pure Ionic Water stations at the show and looks forward to collecting her sustainable water bottle each year, she said:

“For last five years, Pure Ionic Water’s presence at MYS has become a highlight for me as a regular attendee. Collecting my complimentary bottle has become a tradition I look forward to each year and I then use the bottle on the golf course and in my daily wellness routine, showing that it really makes a difference in reducing the use of single-use plastics during and long after the show. Thank you to the team at Pure Ionic Water for making this significant and meaningful difference.”

Organisers’ Commitment to Sustainability

The organisers of the Monaco Yacht Show have consistently advocated for a more sustainable future in the yachting industry. By collaborating with Pure Ionic Water, they demonstrated how small, practical steps can help to achieve larger goals.

Emilie Lombardi Battaglini, Head of Sponsorships and Business Development for Monaco Yacht Show 2025 said: “The Monaco Yacht Show has always celebrated innovation and excellence, but in today’s world, excellence must also encompass sustainability. Partnering with Pure Ionic Water enables us to provide our guests with premium hydration while removing single-use plastics from the show. This is not merely about convenience; it’s about setting an example in reducing emissions and safeguarding our oceans and marine environment we all cherish. ”

Pure Ionic Water: Innovation in Every Sip

Pure Ionic Water has developed a pioneering filtration and remineralisation process that produces exceptionally ultra-filtered, hydrogen-rich, great-tasting water. By removing impurities and then reintroducing carefully balanced electrolytes and minerals, the water is designed to optimise hydration, aid performance, and support overall wellness.

Michael Adams, CEO of Pure Ionic Water said:

“We’re delighted to once again be the hydration partner for the Monaco Yacht Show. Our mission is to provide clean, sustainable, and performance – enhancing hydration to guests while supporting the event’s sustainability goals. For us, hydration should be about more than just water, it should enhance wellbeing, taste incredible, and respect the planet.”

Pure Ionic Water; A regular feature at The Monaco Yacht Show

Over the last five years, Pure Ionic Water’s presence at MYS has become a highlight for many regular attendees. Guests often remark that collecting their complimentary bottle has become a tradition they look forward to each year.

For further information, contact Lucy Lilley on 01926 855054 or email: lucy.lilley@wet-environmentals.com

www.pureionicwater.com

Ilona Tomza Crowned as the 2025 NACC Care Chef of the Year

Ilona Tomza of Porthaven Care Homes of has been crowned National Association of Care Catering (NACC) Care Chef of the Year 2025.

Ilona was crowned in front of NACC members and guests at the NACC Training & Development Forum held at the East Midlands Conference Centre, Nottingham.

Caitlin Goodall of AbleCare Home and Dawn Louise Brown of Greenholme Care Home, Avery Healthcare took  second and third places, respectively.

Celebrating its 25th anniversary, the final was held at the Loughborough College.

The ninety-minute heat focused on the importance of food, nutrition and positive mealtime experiences as part of quality care, entrants are challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses could be no more than £4.50 per head based on three portions and it had to be nutritionally balanced. The menu also had to feature at least one product from Unilever Food Solutions’ sector-relevant catering range.

The judges were looking for clear nutritional understanding of the foods being used and how they support the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice.

Ilona’s dishes of Balsamic vinegar and muscovado coq au vin for main and a Whiskey and orange creme Brule with almond puff pastry fingers and semi-frozen orange segments for dessert impressed the judges.

Head judge, Steve Munkley said: “It was a fought competition with some amazing cooking served up by all the chefs in such a variety of dishes.”

Ilona was also awarded Highly Commended Main, whilst Runner Up, Caitlin Goodall of AbleCare Homes received the Highly Commended Dessert for her Orange syrup semolina sponge with creme fraiche dish.

The importance of good hygiene practices was also recognised, with Clare Broadbent of Devonshire House, Harbour Healthcare being awarded the Health &  Award. The Sustainability and Waste Management Award went to Jack Wood of Colten Care.

Neel Radia the NACC’s National Chair, said:

“I am constantly amazed by the incredible standards our chefs achieve in this prestigious competition. I have immense respect for these individuals – not only for stepping up under the intense pressure of having judges looking over their shoulders, but also for their determination to return year after year in pursuit of the ultimate accolade in care catering: the title of Care Chef of the Year.

“This tells me just how much this title truly means.

“I would like to join Steve Munkley in thanking all the judges who gave their time and expertise so generously.

“Raising the profile of care chefs is something we all value deeply, as it helps bring new talent into our sector. From speaking with many of these chefs, I know that once they understand the true impact they can make in others’ lives, they often stay with us for many years.”

The full list of finalists included:

• Lorna Parsons, Colten Care
• Jack Wood, Colten Care
• Anna Koziarska, Meallmore Ltd
• Jessica Vreede, Guthrie House Care Home
• James Adcock, Aaron Court, Abbey Healthcare
• Matthew Burke, Care UK
• Dawn Louise Brown, Greenholme Care Home, Avery Healthcare
• Alex Connell, Vegetarian for Life
• Ilona Tomza, Porthaven Care Homes
• Clare Broadbent, Devonshire House, Harbour Healthcare
• Steven Wright, Caring Homes
• Caitlin Goodall, AbleCare Homes

The NACC is supported by headline sponsor Unilever Food Solutions along with longstanding event sponsor, the Worshipful Company of Cooks. This year they have been joined by new sponsors including crockery sponsor, Foodcare Systems, small equipment sponsor, Metcalfe Catering Equipment, heavy equipment sponsor, Rational UK and hygiene sponsors Blueleaf Care.

For more information on the NACC Care Chef of the Year 2025 competition visit www.thenacc.co.uk

Kamil Nowak Wins UK Prix ArsNova de Cuisine d’Auteur Competition

Kamil Nowak (Senior Sous Chef at one Michelin star Luca Restaurant, Clerkenwell), has been crowned the winner of the prestigious UK Prix ArsNova de Cuisine d’Auteur, marking a defining moment in his career and securing his place in the international final in Paris next February.

Michel Roux, President of the UK National Competition, praised Nowak’s performance:

“Kamil’s dish was a masterclass in precision. Each element was placed with purpose and every flavour carefully considered. The attention to detail was notable, coupled with the level of technical ability it demonstrated fine cuisine at its best. My congratulations to him for his impressive win against so many other talented chefs across the UK, and all the very best of luck in Paris when he faces the other international winners in this wonderful global competition.”

Nowak, delivered a standout performance that impressed the judging panel led by renowned chef Michel Roux. The meticulously crafted dish demonstrated a balance of technical skill and a profound depth of creativity and flavour.

Each of the UK competitors submitted their comprehensive recipe including concepts, methodology, costings and the story of their inspiration. The recipe is a closely guarded secret until the presentation of the dish in front of the panel of international judges at the Paris Final. The theme will be deer.

Nowak has competed before, and made it to the international final in 2023, but this time he hopes to be victorious. Speaking after his win, Nowak said:

“I am overjoyed to win the UK Prix ArsNova de Cuisine d’Auteur and to have the chance to return to Paris for the international final. After my first final, I promised myself that I would come back and give my very best — so to achieve that now feels incredibly special. I am more determined than ever to showcase my creativity, skills, and passion as I represent the UK on the international stage.”

The Prix ArsNova de Cuisine d’Auteur, often referred to as the “Everest of Gastronomy,” is one of the most respected culinary competitions in the world, championing technical excellence, innovation in the classic French cooking tradition. The competition strives to elevate young culinary talents and connect them to an international platform of excellence.

The International Culinary Prize is a vital part of the philanthropic ArsNova Endowment Fund, a charitable organisation founded by Maison Taittinger in 2023. The aim is to promote the culture of beauty and creativity to the widest possible audience with the arts, opera, music and cultural heritage also a focus.

Nowak will represent the United Kingdom in the international grand final in Paris, where he will compete against top chefs from across the globe. His journey is a testament to his resilience and a relentless pursuit of culinary perfection.

The winner of the International Final will receive €20,000 and a trophy: the runner-up will get €5,000 and the chef in third place is awarded €2,500.

The ArsNova charity gala dinner will be held in Nowak’s honour, along with the panel of judges and ArsNova ambassadors, at The Landmark London, 12^th January 2026. The iconic hotel is delighted to support the ArsNova charity. Further information and ticket details to this exclusive event to follow.

Sexy Fish Brings Industry Expertise to West London College

Yesterday, a brand-new cohort of Level 1 hospitality students at West London College had an unforgettable start to their studies, thanks to their first Chefs’ Forum Academy Masterclass with Mattia Ricci, Executive Chef at Sexy Fish London.

Mattia captivated the room as he guided students through his dish of confit halibut with cauliflower prepared three ways. From poaching techniques to elegant plating, the students were given a real taste of life in a professional kitchen. The exciting class, elevated further by Mattia’s high energy teaching, was a great opportunity for the students to see these skills up close in their first few weeks of college.

These masterclasses are at the heart of The Chefs’ Forum Academy’s mission: to bridge the gap between education and industry. By bringing leading chefs into colleges, we give students direct access to the standards, techniques, and inspiration that will shape their future careers.

West London College lecturers also praised the impact of the session, highlighting how it worked to build students’ confidence from day one.

Reflecting on the session, Mattia said, “I had a fantastic time with the students at West London College – their enthusiasm was brilliant, and you could tell they were hungry to learn. It’s so important that the Chefs’ Forum Academy gives them this kind of hands-on experience right at the start of their training. Sessions like this really show them what the industry is all about, and I loved being able to share a few tips and hopefully spark some inspiration.”

The Chefs’ Forum is proud to continue creating opportunities like this, empowering the next generation of chefs and strengthening the bond between the classroom and the professional kitchen.

Kinder Kitchens Launches Campaign Video Urging Chefs to Lead on Decapod Crustacean Welfare

Chefs across the UK are being urged to take the lead on humane crab and lobster handling as Crustacean Compassion officially launches its new Kinder Kitchens campaign video. The film features prominent Kinder Kitchens Chef Ambassadors, including Merrick Webber (Head Chef, Porlock Bay Oysters), Chef Jolly (MasterChef), Nigel & Charlie Bloxham (Chef Patrons, Crab House Café, Weymouth), and Executive Chef Canon Vaz (Berry Head Hotel, Brixham).

The video, which emphasises both the science and the ethics of humane decapod crustacean processing from sea to plate, & makes a clear call to action: chefs have the power to change how these animals are caught, transported, and treated in professional kitchens.

The launch takes place at a pivotal moment for the industry. The Animal Welfare (Sentience) Act 2022 officially recognised decapod crustaceans such as crabs and lobsters as sentient beings capable of feeling pain and distress. With legislation now in place, public expectations and professional standards are evolving rapidly.

Merrick Webber, Kinder Kitchens Ambassador said:

“If we claim to care about sustainability and provenance, that care must extend to how we end a life that’s in our hands. Treating crustaceans humanely isn’t just about legislation, it’s about ethics and integrity in the kitchen.”

The new film introduces chefs to the alternatives to traditional inhumane practices, such as boiling alive, demonstrating how electrical stunning and other humane methods are shaping a new benchmark for the industry.

Watch the film:

Nigel Bloxham, Chef Patron, The Crab House Café added:

“In twenty years of running Crab House Café, I have always refused to buy crab claws, despite customers persistently asking for them. This is because it creates a market and encourages fishermen to dismember crabs on board before they are landed. Instead, we only buy whole crabs and only advertise whole crab or commercially stunned picked crab on our menu. We also have a Crustastun on site, which we have had for 18 years, and we are proud to only dispatch live crab and lobster humanely by stunning them before processing and cooking.”

Join the Kinder Kitchens Revolution

To support the campaign, chefs are invited to sign up to the Crustacean Industry Welfare Hub, an online resource offering the latest welfare guidance, practical solutions, and legislative updates.

Dr Ben Sturgeon, CEO of Crustacean Compassion, said:

“Chefs have always been at the forefront of driving change. ‘Kinder Kitchens’ isn’t about extremes; it’s about evidence, ethics, and leading by example. This is a great opportunity to show your commitment to a kinder, more sustainable future.”

Take Action Today

The future of humane crustacean handling starts in your kitchen and it starts with you.

• Watch the new Kinder Kitchens campaign video to see how leading chefs are making the change.
• Join the Crustacean Industry Welfare Hub for exclusive resources, guidance, and updates.
• Register now to receive your Kinder Kitchens Information Pack, including practical steps to run a Kinder Kitchen and sign the pledge to eliminate animal cruelty in your kitchen by the end of 2026.

Email brogen@redcherry.uk.com NOW for more information.