From Soil to Soul: Taking Action to Solve the Food Crisis

On Tuesday 11th November, at The Roof Gardens Club in Kensington, Ample Foods brought together visionaries, chefs, farmers, academics, and policy advocates to address one of the most urgent issues facing kitchens today: food waste and food justice.

The discussion, beautifully chaired by Sarah Langford, author of Rooted, made one point unmistakably clear: chefs are not just cooks; they are catalysts for change.

Why This Matters for Chefs, Culinary and Foodservice Professionals:

Food waste is a global crisis, but in professional kitchens, it is also a daily challenge. Behind every trim, peel, or leftover sits a system shaped by inequality, climate strain, and supply chains failing both people and planet.

Leon Aarts, a trained chef and Co-founder of Ample Foods, encouraged chefs to think bigger.

He said, “Imagine setting a table filled with nourishing food: good for people and planet and ensuring everyone has a place at it.”

Drawing on experiences from cooking at refugee kitchens in Calais (Autumn 2015, pictured) and the Felix Emergency Kitchen, now serving over 5 million meals, he showed how cooking can restore dignity as much as hunger.

He proudly showed photos of cooking and sharing food with the refugees, which was a lovely touch.

His message resonated:

“When you put a stake in the ground, people start moving toward it.”

For chefs, this means leading by example, cutting waste, transforming surplus, and championing value beyond price.

Food Science Meets Justice

Gunhild Anker Stordalen, MD/PhD of EAT Lancet (pictured), linked planetary science directly to menu choices. This inspirational international leader and co-convenor of the Eat-Lancet Commission is exactly who we need to bring about positive change on a global level. Gunhild has a magical aura and captivated the room in effortlessly explaining how we need to be linking climate, food health

Gunhild imparted a poignant thought to the room:

“We needed longer tables, not higher walls.”

The Planetary Health Diet, she stressed, is not a rigid prescription but a flexible, justice-focused framework. Western dietary patterns place a disproportionate burden on the planet.

Her call to action was clear, also referencing The 10 Communities for Action (pictured):

“Rights come with responsibility, and our food choices are one of our biggest responsibilities.”

Carniel Levy, Founder of The House of Sauce (pictured with Catherine Farinha and Ilona Tomza below), attended the event

“For me, the night reinforced that food justice has to include cultural justice. Chefs from underrepresented communities have a vital role in reshaping the system; our flavours, our stories, and our lived experience belong at the table. If we want longer tables, we need to make sure every community has a voice in what’s being served.”

For chefs, this means designing more plant-forward, sustainable, culturally relevant, and environmentally conscious menus.

The Health Crisis

Next up was Professor Hugh Montgomery, who delivered a stark warning:

“Climate change is likely to be my cause of death and will probably be the cause of my son’s too.”

He cited the epidemic of diet-related diseases: obesity, diabetes, cancers, and cardiovascular illnesses, fuelled by a toxic food environment and the rise of fast food delivery platforms and apps. He showed comparison photos of children on a beach in 1970, compared to their considerably chubbier peers on the same beach in the summer of 2025.

He stressed that

“Our economy may not exist in any viable form unless we act on climate change.”

For chefs, healthier menus are not a trend, they should be an intervention and they have the power to dictate the food that they cook and put on the plate.

Takeaways from the Panel

Nicole Pisani, Co-founder of Chefs in Schools, reflected frankly:

“The hardest thing is always change, because change demands courage.”

It was wonderful to hear how mussels are being breaded and served to children in a ‘Try Something New Tuesday’ initiative.

Ilona Tomza (pictured), Development Chef at Porthaven Care Homes and Winner of  NACC Care Chef of the Year  loved the ‘Try Something New Tuesday’ initiative so much, that she is going to introduce it into her professional setting

“In our care homes, we say that every ingredient matters twice; Once for nourishment and once for dignity. What I learned from this event is that sustainability isn’t separate from care; it is care. If we can turn surplus into flavour, comfort, and nutrition for older adults, then chefs like us can lead one of the most meaningful food revolutions of all.”

Groove Armada’s Andy Cato, Founder of Wildfarmed continued the this theme and communicated the real cost of sourcing:

“The lowest-cost option is already the highest-cost one, how food is grown is the true price.”

Sue Pritchard captured the shared sentiment:

“If we could fix food, we could fix everything.”

And Professor Greta Defeyter OBE made sure the issue stayed grounded in equity:

“We had to include the families who weren’t shopping at Waitrose. Any food system change must serve them first.”

For chefs, the message is simple: Choose regenerative growers, support better farming, and advocate for food that is accessible, seasonal and in abundance, not exclusive.

Ample’s Mission and the Opportunity for Chefs to get involved

Steve Thomas (pictured) laid out Ample’s vision with clarity:

“Redistribution by charities alone wasn’t enough, only about 1% of surplus was actually being used. We have built a commercial business with a social purpose.”

Ample aims to rescue 7% of farm gate waste, support fair pay for farmers, and build a circular food system. Their partnership with Oakland International Limited, a B Corp-certified organisation, demonstrated how surplus could be transformed into nutritious meals for schools, hospitals, prisons, and other high-volume sectors.

He added,

“It only takes around 5% of committed activists to turn the corner.”

For chefs, this offers a tangible opportunity to coordinate the entire foodservice value chain and all stakeholders involved in menu planning and purchasing. It is essential to share knowledge and best practices from professional kitchen systems with organisations already leading the way.

Menu for Change

Guests enjoyed dishes including Thai Spiced Pumpkin Soup, Ample Shakshuka, and Ample Ragu Lasagne, all prepared from surplus produce under the leadership of Chef Kate Fortescue (pictured) and the Ample Kitchen team.

Kate was previously a Criminal Barrister, then trained as a chef at Leiths School of Food and Wine, swapping courtrooms for the professional kitchen – from frying pan to fire, quite literally! Today, she combines her roles as a chef and nutrition advisor with food writing.

For chefs, this event demonstrates that sustainability is not a constraint, but rather a source of creativity.

The Call to Action

Closing the evening, Sarah Langford (pictured) reminded everyone:

“It could feel overwhelmingly bleak, but when people refused to accept the status quo, ripples grew into waves.”

On Tuesday night, Ample showed what one of those waves looked like and chefs were certainly  invited to help shape the tide.

Over to You Chefs!

Chefs, what role will you play in building that global table where everyone has a seat?  What changes, big or small, will you take into your next menu, next briefing, next procurement conversation?

For more information on Chef Leon Aart, his life in food and Ample, visit: https://www.leon-aarts.com/leon-s-story-my-life-in-food

Photo & film credit: Carlos Farinha @carlosclickuk

A Festive Thank You to Chefs Across the UK from Lee Kum Kee

The story of Lee Kum Kee began in 1888, when a restauranteur named Mr. Lee Kum Sheung boiled a pot of oyster soup and forgot about it until the soup was simmered down to a thick gravy, discovering what became of the oyster sauce we see today. The company has grown into a global symbol of quality and tradition, trusted by professional chefs and home cooks in over 100 countries.

To celebrate the festive season and express their gratitude for your incredible support throughout the year, Lee Kum Kee have teamed up with The Chefs’ Forum to give 300 UK chefs the chance to receive a complimentary Lee Kum Kee Christmas Hamper, packed full of their most-loved ingredients. It’s their way of sharing a little festive cheer and inspiring you to explore bold new flavours in your kitchen.

Your free hamper will include:

Premium Oyster Sauce – Our signature sauce adds a rich, umami boost to stir-fries, gravies, and marinades.

Premium Mushroom Seasoning Powder – A chef’s secret weapon for instant depth and balance, perfect for plant-based menus, adding an umami element to both savoury and sweet dishes!

Char Siu Sauce – The ultimate blend of sweet and savoury, ideal for festive roasts or sticky glazed meats.

Chiu Chow Chilli Oil – A fiery, aromatic finishing touch that adds heat, texture, and character to any dish.

Whether you’re plating up Christmas lunch in a fine dining restaurant or creating festive specials for your bistro, there are sauces for every menu.

How to enter on @the_chefs_forum INSTAGRAM (it’s totally free!):

1️⃣ Follow @lkkeuropefoodservice

2️⃣ Like the post & share on your story

3️⃣ Tag 3 chef friends who’d love a festive flavour boost!

That’s it!

The first 300 chefs to enter will receive a hamper, which will be sent to your restaurant if you’re successful.

Let’s share the flavours of the season and bring a touch of Asian inspiration to your festive menus!

Film by Carlos Farinha @carlosclickuk

South West’s Chefs Shine in Prestigious Competition

Some of the region’s most talented chefs and home cooks have been recognised in one of the UK’s leading culinary competitions – South West Chef of the Year.

Now in its 21^st year and founded by acclaimed chef Michael Caines MBE DL, the competition continues to highlight the very best of the region’s food scene, showcasing the creativity, skill and passion that define the west country’s vibrant food and hospitality industry.

This year’s winners were crowned at a glittering awards dinner held at Exeter Golf and Country Club, following a fiercely contested series of finals at Exeter College during the day. Competitors were judged by a panel of top chefs from across the region, including Nathan Outlaw, Scott Paton, Peter Gorton, Matt Mason and Chris Cleghorn, who were impressed by the standard of cooking and innovation on display.

Widely recognised as one of the UK’s most respected chef competitions, South West Chef of the Year provides a vital platform for emerging culinary talent. The contest celebrates excellence across all levels of the industry – from junior chefs to seasoned professionals – while championing outstanding local produce.

Michael Caines said: “Huge congratulations to all our winners and finalists. The standard this year has been phenomenal, with chefs showcasing their skill, passion and flair using the incredible ingredients our region has to offer. The competition shines a light on the creativity and resilience of our industry and the remarkable talent we have here in the south west.”

He added: “The South West Chef of the Year competition is supported by a network of sponsors, suppliers, and hospitality partners, all united in their commitment to raising the profile of the region’s thriving food scene and inspiring the next generation of chefs.”

The winners of the awards are:

Best Showcase of Regional Ingredients

• Jack Smith from the Royal Crescent Hotel, Bath.

Jack’s award-winning menu consisted of:

• Starter: Plaice, mussels, turnips, capers, raisins and herbs
• Main: Pheasant, parsnip, squash, blackberry, spinach
• Dessert: Cinnamon sponge, apple, cream, brown butter

Best Presentation

• Charlie Cutting of the Manor House, Castle Combe, for his main course of roasted pheasant, rolled leg, pumpkin, blackberry

Best Menu

• Ben Greenhalf from Gather, Totnes.

Ben’s menu award-winning menu consisted of:

• Starter: Plaice, mussels, mushrooms
• Main: Pheasant, parsnip, pear
• Dessert: Apple soufflé, crumble, crème anglaise

Best Dish

• Ben Kittow from Catch at the old Fishmarket, Weymouth for his starter of scallop and clam chowder

Home Cook of the Year

• Louise Needham from Plympton

Louise’s dishes were:

Pan seared cod with mussels, crushed Devon potatoes and local cider saffron cream, followed by poached pear with spiced plums, Devon whipped ginger custard cream and caramelised hazelnuts.

Junior Chef of the Year

• Jessica Klapsia from Torquay Girls’ Grammar School

Jessica was mentored by Scott Paton from Áclèaf Restaurant at Boringdon Hall, Plympton

Jessica’s award-winning dish was: confit cod fillet with dashi beurre blanc and oyster

Student/Apprentice Chef of the Year

• Oscar Holgate from Exeter College and Glebe House, Southleigh, Devon.

Oscar cooked a starter of lovage brill, chanterelles, ginger clams, mushroom soy beurre blanc, verbena and a main course of venison, Romanesco, celeriac, quince puree, pickled blackberry, port blackberry jus.

Young Professional Chef of the Year (for chefs aged 18-24, working in any role in the kitchen up to and including junior sous chef).

• Jack Smith from the Royal Crescent Hotel, Bath.

Jack’s award-winning menu consisted of:

• Starter: Plaice, mussels, turnips, capers, raisins and herbs
• Main: Pheasant, parsnip, squash, blackberry, spinach
• Dessert: Cinnamon sponge, apple, cream, brown butter

Professional Chef (for a chef of any age and working as a sous chef/pastry chef or above)

• Lewis Brown from Narla by Charlie Walters.

His award-winning menu featured:

• Starter: Scallop, celeriac, apple, hazelnut, clam
• Main: Duck potato, cauliflower, golden raisins, duck sauce
• Dessert: 70% dark chocolate, blackberry, muscovado and vanilla

Overall winner of the competition – South West Chef of the Year 2025

• Lewis Brown from Narla by Charlie Walters.

His award-winning menu featured:

• Starter: Scallop, celeriac, apple, hazelnut, clam
• Main: Duck potato, cauliflower, golden raisins, duck sauce
• Dessert: 70% dark chocolate, blackberry, muscovado and vanilla

Photo credit: Steve Haywood Photography

Phil Kearsey Appointed Executive Chef at Morston Hall

Phil Kearsey has been appointed Executive Chef at Michelin-starred Morston Hall, Norfolk, following the departure of Galton Blackiston, who expertly led the kitchen since the hotel’s opening in 1992.

With over 18 years of experience in Michelin-starred establishments, Kearsey has honed his craft at renowned restaurants such as The Waterside Inn in Bray, Thomas Keller’s The French Laundry in California, and most recently, Pied à Terre in London.

Kearsey’s produce-led approach to cooking will highlight the abundance of fresh ingredients grown in Morston Hall’s own gardens, with a focus on showcasing Norfolk’s rich larder through his tasting menu. He will work alongside Farrel Hirsch, who joins as Head Chef.

Commenting on his appointment, Phil said: “I’m truly excited to be joining Morston Hall as Executive Chef. I look forward to celebrating Norfolk’s exceptional produce with our guests and taking this remarkable place into its next chapter.”

Founded by Galton and Tracy Blackiston in 1992, Morston Hall has proudly retained a Michelin star for more than 25 years and holds four AA rosettes. Set along the picturesque North Norfolk coastline, the 17th-century property is renowned for its exceptional culinary offerings and tranquil surroundings.

In April 2025, Morston Hall was sold to hotel investor Henry Elworthy, who is committed to supporting the ongoing development of the business, including a planned refurbishment of the restaurant and bedrooms in January 2026.

Owner Henry Elworthy added: “Galton has created something truly special at Morston Hall, and the fact that so many of our guests return year after year is a testament to his remarkable work. Phil is one of the very few people capable of stepping into such an institution while it embarks on its next phase.”

Morston Hall remains open to guests.

Two Recent Accolades Awarded to The Tommy Banks Group, Based in North Yorkshire

Last week, the Michelin-starred restaurant with rooms, The Black Swan, Oldstead, which will celebrate its 20th anniversary next year, was named ‘Gourmet Bolthole of the Year’ at the 2025 Food and Travel Reader Awards.

Owned and run by the Banks family, who have lived and farmed around Oldstead for generations, The Black Swan is a true family creation. Situated on the family’s North Yorkshire farm, the restaurant and nine bedrooms champion a hyper-seasonal, sustainable approach, with ingredients grown, reared and foraged from the farm, kitchen gardens and surrounding area. This dedication to sustainability has earned The Black Swan a Michelin Green Star and three sustainability circles, the highest honour in the 360°Eat Guide 2025.

On Wednesday it was also announced that The Abbey Inn, Byland, the group’s pub with rooms, was ranked #8 in The Good Food Guide’s ‘100 Best Pubs 2025’. The list, created in partnership with Timothy Taylor’s Landlord and supported by Tracklements and Koffmann’s Potatoes, marks a first for the guide.

A 19th-century inn transformed into a relaxed country pub with rooms overlooking the historic ruins of Byland Abbey, The Abbey Inn has already received notable recognition. Its roast was named ‘Best Sunday Roast in Britain’ by The Good Food Guide last year, and it was awarded ‘Sustainable Pub of the Year’ at this year’s Gastro Pub Awards.

Seafood Scotland Strengthens Ties with Europe Through Strategic Partnership with Barcelona Central Fish Market

New collaboration will enhance market access, data sharing, and product education to boost Scotland’s seafood exports to Spain

Scottish seafood businesses will have greater access to market intelligence, buyer networks and promotional opportunities in Europe, thanks to Seafood Scotland’s new partnership with the Central Fish Market, Mercat Central del Peix, and education centre at Mercabarna, Barcelona.

The wholesale market for fresh food – one of the largest in Europe – is located in Spain, one of Scotland’s key export destinations for its premium seafood. The agreement will help Scottish exporters better understand shifting consumer preferences, ensuring products are tailored to meet local demand and capitalise on Spain’s growing appetite for premium seafood.

Spain imported £91 million worth of Scottish seafood in 2022, including langoustines, scallops and live shellfish, and remains a top 20 destination for Scottish salmon. Demand continues to rise, with Spanish consumers – particularly younger generations – driving a surge in salmon and sushi consumption.

According to official Mercabarna figures, Scottish salmon sales increased by 18.46% between 2023 and 2024, from 8,280 to 9,809 tonnes. Frozen langoustine volumes grew by 6.76% over the same period.

A key element of the collaboration is education. Seafood Scotland has become a sponsor of Mercabarna’s Interactive Fish Centre, which welcomes up to 5,000 schoolchildren each year through its Creix amb el Peix (“Grow with Fish”) programme.

Since 2010, more than 100,000 pupils have taken part in this initiative, which promotes seafood, sustainability and healthy eating. The new partnership will see Scottish seafood featured throughout the programme, highlighting Scotland’s commitment to supporting responsible seafood consumption and inspiring the next generation.

Marie-Anne Omnes, Head of Trade Marketing – Europe at Seafood Scotland, said: “Mercabarna is at the heart of Europe’s seafood trade, and this partnership opens valuable doors for Scotland. It will help our producers strengthen relationships with buyers, gain insight into emerging trends and ensure Scottish seafood continues to meet the needs of a changing market.

“Together, we can champion sustainability, education and shared growth, demonstrating why Scottish seafood remains among the most trusted and sought-after in the world.”

José María Marcos, Corporate Development Manager and Board Member of the Central Fish Market Wholesalers’ Association, said: “For our association of wholesalers, this partnership is very important, since it will allow us to continue working so that boys and girls have an education in healthy eating and understand that seafood and aquaculture products are essential for carrying out a healthy diet.

The collaboration with Seafood Scotland is also important because Scotland is one of the most important origins of the seafood products commercialized in Mercabarna.”

Beyond enhancing trade links, the agreement creates a bridge between Scottish suppliers and Spanish buyers, offering introductions, data sharing and in-market support to ensure Scottish origin and quality remain front of mind.

The partnership also builds on Seafood Scotland’s ongoing annual presence in Barcelona at Seafood Expo Global, reinforcing its commitment to deepening connections with key European markets and fostering long-term collaboration across the seafood supply chain.

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