Talented South West Chefs Recognised in Prestigious Competition
Talented chefs and home cooks from the south west have been recognised in one of the UK’s most prestigious chef contest.
The finals of the South West Chef of the Year competition, which is in its 20th year and was co-founded by renowned chef Michael Caines MBE DL, took place this week. The winners were announced at an awards ceremony at Exeter Golf and Country Club.
A team of top professional chefs from hotels and restaurants across the region, including Nathan Outlaw, Harriet Mansell, Hywel Jones and Chris Cleghorn, judged the competition at the closely fought finals at Exeter College.
South West Chef of the Year is widely regarded as one of the UK’s leading culinary competitions. It provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the west country. It also aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers.
Michael Caines said: “Congratulations to all of the winners from today’s competition. We have seen some amazing dishes created by some truly talented chefs, all made with outstanding local ingredients that highlight the skill of our participants and the quality of produce here in the West Country.
Best dish award Harrison Brockington – Starter of Sea Bass, celeriac, mussel and clam blanquette
“We’re very grateful to all of our sponsors and suppliers who continue to support our competition. Their commitment enables us to stage this annually and contribute to the nurturing of the next generation of west country chefs.”
Michael added: “This competition was set up 20 years ago as we were coming out of the foot and mouth crisis, which decimated so much of the farming and hospitality industry. We’ve weathered some storms since then, whether economic or, of course, the covid pandemic, and I’m sure there will be more to come, but we’re proud to still be here, promoting and supporting our industry and the wonderful south west region and its abundant food larder.”
The award winners are:
Professional Chef of the Year – Harrison Brockington
• Overall South West Chef of the Year 2024 – Harrison Brockington, Gather, Totnes
• Professional Chef of the Year – Harrison Brockington, Gather, Totnes
• Young Professional Chef of the Year (aged 19-24) up to junior sous chef – Keren Fry, Àclèaf, Boringdon Hall Hotel, Plympton
• Student/Apprentice Chef of the Year (aged 16-19) – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• South West Home Cook of the Year (aged 16+) – Lucinda Ellicott, Paignton
• South West Junior Chef of the Year, an award for students aged between 11 and 16 – Lexie Colley from Churchdown School Academy, Gloucester.
• Best Showcase of Regional Ingredients – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• Best Presentation – Finn Clark, Exeter College and Àclèaf, Boringdon Hall Hotel, Plympton
• Best Menu – Ollie Stonefrost, Lucknam Park, Bath
• Best Dish – Harrison Brockington, Gather, Totnes
The awards were presented at a glittering presentation evening at Exeter Golf and Country Club, when previous winners and competition judges – four of whom were Michelin star chefs, prepared a sumptuous meal.
For more information visit www.southwestchef.co.uk
Photography by SG Haywood Photography
Chef Rex De Guzman’s Filipino Street Food Concept, Turo Turo, Finds a Permanent Home in Tooting
After 10 years honing his signature Filipino barbecue through street food stalls, events and pop-ups, British-born Filipino chef and entrepreneur Rex De Guzman is thrilled to announce that he will be opening his first permanent standalone restaurant on Tooting Broadway on 14 November.
Spotlighting the brilliance of fast, Filipino street food, Turo Turo’s playful, affordable menu and signature ‘Boodle Fight’ dining concept will offer an accessible glimpse into the country’s vibrant cuisine.
Taking its name from the Tagalog phrase for ‘point-point’, which is used to describe fast food stalls in the Philippines where customers signal the items on display to order, the Tooting restaurant is the latest opening from Rex since launching the pop up Turo Turo Express, at The Queen’s Head pub, Holborn.
A traditional fermented shrimp paste named bagoong plays a pivotal role in the concise yet dynamic menu, designed for mixing and matching. Small plates include Oxtail Kare Kare Croquettes served with peanut sauce; sticky Ginger Bagoong Wings; and Ensaladang Talong, a charred aubergine and tomato salad which won ‘Best Vegetarian Dish’ at the British Street Food Awards, 2019.
Meanwhile, items from the ‘Pancit’ section showcase hearty noodle dishes including the iconic Beef Pancit Canton and Pancit Palabok — rice noodles topped with shrimp sauce, hard-boiled eggs, chicharon and a squeeze of citrus. Coconut milk-based ‘Ginataan’ dishes such as the creamy Cauliflower Gata and fiery Chicken Bicol Express promise comfort in a heartbeat, while Rex’s signature Grilled Chicken Inasal seasoned with annatto, lemongrass and garlic will be sold by the half or quarter, alongside Adobo Spare Ribs and Sizzling Pork Sisig — a platter of chopped pork face and ears, seasoned with citrus and chilli.
A generous selection of sides including Garlic Butter Corn, Stir-Fried Bok Choi and Fried Plantain are available, while the dessert menu features a Mango Float made with crème patisserie, whipped cream, and biscoff; and the Royale Bibingka, a glutinous coconut rice cake cooked in banana leaves and topped with grilled cheese. Crafted to cater to groups of 8 or more, the Boodle Fight sharing concept showcases a traditional Filipino family feast. Served on a bed of banana leaves without crockery or cutlery, a variety of dishes including Beef Longganisa, Ginger Bagoong Wings and Garlic Butter Prawns will encourage guests to connect with their loved ones or colleagues via the lively, tactile experience synonymous with familial dining in the Philippines.
Guests can enjoy a drink at the bar pre or post dinner with a cocktail menu carefully designed to distil some of the team’s favourite Filipino flavours and stories. Every ingredient has been selected carefully for its reference to the culture, with rum and sugar cane central to the menu on account of the ingredients’ historic cultural importance in the region. The bitter sweet notes of cocktails like the Sugarlandia Storm (Don Papa Barolo, Lime juice, Ginger beer and Angostura) and the Jungle Bird (Diplomático Mantuano, Bitter liqueur, Pineapple puree, Sugar cane syrup and Lemon juice), for example, marry perfectly with the spice and fragrance of Turo Turo’s food.
Filled with organic colours and textures, the warm, inviting space complete with 50 covers and a heated terrace will offer guests a comfortable place in which to relax and experiment with the flavours of Filipino cuisine.
Address: 102 Tooting High Street, SW17 0RR
Website: www.turoturo.co.uk Instagram: @Turoturouk
Opening hours:
Wednesday – Friday, 12:00pm – 4:00pm | 5:00pm – 10:30pm
Saturday, 11:00am – 11:00pm | Sunday, 11:00am – 9:30pm
Closed Mondays & Tuesdays
A Taste of the Northwest with Four Brilliant Chefs Cooking at the 5-star Municipal Hotel & Spa
The Chefs’ Forum Northwest Networking Lunch
Date: Monday 18th November 2024
Time: 12pm – 3pm (drinks reception at 12 pm)
Location: The Municipal Hotel & Spa, Municipal Building, Dale Street, Liverpool L2 2DH
The Chefs’ Forum will host its first ever networking lunch in Liverpool, featuring a collaborative four-course menu created by esteemed chefs and culinary students from Hugh Baird College. Here’s a look at the talented chefs leading each course:
Mike Kenyon – The London Carriage Works
Chef Mike Kenyon, known for his innovative and refined approach, is the head chef at The London Carriage Works, a celebrated restaurant in Liverpool. With a dedication to seasonality and sustainability, Mike’s cooking emphasises locally sourced ingredients and elegant, balanced flavours. His starter course for the event promises to set a vibrant and sophisticated tone.
Paul Askew – The Art School Restaurant
A prominent figure in the UK culinary scene, Paul Askew is the chef patron of The Art School Restaurant in Liverpool. With over 30 years of experience, Paul is renowned for his fine dining expertise and is a leading advocate for the British culinary renaissance. His restaurant, The Art School, is a Michelin Guide and Good Food Guide staple, celebrated for its innovative take on British cuisine.
Andrew Green – The Municipal Hotel & Spa
Executive Chef Andrew Green brings extensive experience in luxury hospitality to his role at The Municipal Hotel. Known for his skill in creating refined, hearty main courses, Andrew has led culinary teams in high-end kitchens across the UK. His commitment to quality and craftsmanship is reflected in each dish, with flavours that balance boldness and elegance. Andrew’s main course will reflect his passion for comforting, indulgent cuisine prepared with precision and care.
Jake Parry – The Halyard Liverpool, Vignette Collection
Jake Parry is a rising talent within Liverpool’s culinary scene, serving as Executive Head Chef at The Halyard Liverpool, part of the prestigious Vignette Collection. Known for his imaginative dishes, Jake’s approach blends classic techniques with contemporary flair, making each dish both visually stunning and richly flavoured. His dessert course for The Chefs’ Forum lunch will be a creative and memorable finale, highlighting his unique approach to combining textures and flavours.
This lunch promises a unique opportunity to experience the signature styles of each chef, complemented by the talent of local students. The event is an excellent chance for chefs, restaurateurs, and hospitality students to connect, learn, and share in the evolving culinary landscape of the Northwest.
Open to all senior front and back of house professionals. For more details and reservations, email brogen@redcherry.uk.com
70th Anniversary of Disciples of Escoffier International
University of West London Hosted Young Talent Inauguration into Disciples of Escoffier
On Monday, October 28, 2024, the culinary world gathered at the University of West London’s Pillars Restaurant to mark the 70th Anniversary of Disciples of Escoffier International. Hosted by Michael Coaker, Culinary Ambassador at the University of West London, and Lionel Strub, President of the Disciples of Escoffier UK. The event celebrated Auguste Escoffier’s timeless influence on global cuisine, drawing renowned chefs and hospitality leaders to honour his legacy.
Michael Coaker said
“We were delighted to host the 70th celebration of the Disciples of Escoffier International. With so many colleagues and industry friends showcasing both British and French dishes in a classical manner with a modern twist. It was a pleasure to cook and serve to so many hospitality dignitaries with the students from University West London, they didn’t disappoint. I look forward to working with the Disciples of Escoffier UK to engage and mentor the next generation of young chefs (Jeunes Talents Escoffier)”.
Michael left the audience of culinary stars with the following quote by Escoffier himself:
“Good food is the foundation of genuine happiness.”
“La bonne cuisine est la base du veritable bonheur.”
Auguste Escoffier (1846-1935)
The King of Chefs and the Chef of Kings
The special evening commenced with a welcoming reception, featuring British and French-inspired canapés like Cornish crab with caviar, mini fish and chips, escargot, and Coquilles St Jacques, followed by a curated selection of hot bowl dishes and classic desserts, including a signature 70th Anniversary cake, made by Cake Girl London.
The celebration also spotlighted rising culinary talents Laura Frend and Daisy May Osbond from Bournemouth & Poole College, who were inducted as the Young Talent of Escoffier and will soon represent the UK at the Disciples of Escoffier competition in France. Their inauguration was officiated by Pierre Alain Favre, EU President of Disciples of Escoffier, and Michel Escoffier, great-grandson of Auguste Escoffier, highlighting the organisation’s commitment to nurturing future chefs.
Guests of honour included John Williams MBE, Executive Chef at The Ritz, who reflected on Escoffier’s foundational role in modern cuisine, noting, “Escoffier was a master of Grand Cuisine, the classic cuisine of France.”
Duncan Palmer, Managing Director of BVLGARI Hotel in London, celebrated Escoffier’s legacy in bridging kitchen and service harmony, stating, “It is wonderful to see young talent being inaugurated into Disciples of Escoffier to continue the legacy.”
The event concluded with a toast to Escoffier and a cake cutting by Paul Askew, Vice President of the Disciples of Escoffier UK, underscoring the community’s dedication to preserving the values and traditions of Escoffier’s “Grand Cuisine” for future generations.
Film & photography by Carlos Farinha
Say Cheese, Again!
The Chefs’ Forum conducted a live R&D focus group at the University of West London, a leading institution known for its strong Food Science and Culinary Arts programmes.
The event took place within the University’s state-of-the-art training kitchens, providing the perfect setting for hands-on learning and sensory product evaluation.
The University, located in the heart of West London, has a reputation for integrating practical industry experience into its curriculum, making it an ideal venue for this innovative project.
During the session, final year Culinary Arts Management undergraduates were tasked with evaluating three varieties of cheese – Mozzarella, Cheddar, and Burger Slices.
The blind ‘comparison tasting session’ involved traditional dairy cheese, a well-established vegan competitor brand, and an exciting new dairy-free/vegan alternative to cheddar, mozzarella and burger slices.
All three versions of the ‘new dairy-free cheese are yet to be released to the UK market, with research and development currently underway for NPD experts, New Food Innovation, facilitated by the food marketing specialists at The Chefs’ Forum.
Miley Lui, Final Year Culinary Arts Management student said
“I really enjoyed today, it was very interesting to try the various cheese samples and their applications. I know lots of people who are lactose intolerant.
Having plant-based, non-dairy cheese products available is really helpful as a chef to cater around dietary requirements.”
Miley’s course mate Eden Chun Chung Woo added
“Having worked in a restaurant in Hong Kong, I will definitely tell my boss about this. There is now a genuine replacement option for dairy cheese and this is great news for chefs and restauranteurs when catering for various food allergies and intolerances.”
The live brief not only allowed students to apply theoretical knowledge in a real-world context but also gave them a behind-the-scenes look at the research and development process that drives food innovation.
The University’s Culinary Ambassador, Michael Coaker, worked with Lecturer Nathan Vasanthan to facilitate and organize the session, leading the culinary team in preparing the samples and labelling them for the students to taste, Coaker said
“Live briefs like this one from The Chefs’ Forum, help our students prepare for careers in hospitality, new food development and NPD. In today’s tasting session, they were able to engage in food and get ready for the workplace. As trainee chefs, this focus group taught the students how to taste and evaluate food products within a controlled environment.”
Nathan Vasanthan, a leading Academic and Senior Lecturer at the University, said:
“It’s important to prepare students for the complexities of modern food production. Taking part in this research meant that they were able to evaluate various cheese products for the marketplace and compare and contrast dairy cheese against plant based alternatives. We’re grateful to The Chefs’ Forum for holding the R&D here at University of West London. The plant-based and alternative food sectors are growing rapidly now and we need to stay on top of current trends within the industry.”
Director of The Chefs’ Forum Catherine Farinha concluded: “The students’ feedback will contribute to refining the new product before its official market launch. This partnership between The Chefs’ Forum and the University of West London highlights the essential role of collaboration between industry and education in driving sustainable food innovation.”
For more information on New Food Innovation and their specialist work in the field of food science and New Product Development, please visit www.new-foodinnovation.co.uk
Photography by Carlos Farinha
Surrey Take Top Spot at NHS Chef Finals
Alejandro Hernandez and Manuela Miccoli from the Royal Surrey NHS Foundation Trust have been named the winners of NHS Chef 2024, following an intense week of competition at The Cookery School, The Grand Hotel in York. Competing against six other teams from across the country, the duo impressed the judges with their creative and skilful menu, which included a venison bao bun starter with blackberry BBQ sauce and celeriac and apple slaw, gnocchi with hake and granola, a lentil patty with roast potato and mushroom gravy, and a classic tiramisu.
The competition saw finalists rise to a range of challenges, showcasing their ability to create restaurant-quality dishes on an NHS budget while addressing diverse dietary needs. All of this was accomplished while maintaining the high standards required for patient care.
Judges praised the talent and dedication on display. Lisa Goodwin-Allen from Northcote called the final “a real eye-opener,” noting how both the food and presentation had advanced significantly. “Cooking in hospitals is not easy. Innovating and finding directions is even harder. I think we’re really starting to see a new future for hospital food,” she said.
Nick Vadis, Culinary Director at Compass Group UK and chef ambassador to NHS Supply Chain, echoed this sentiment: “What we’re seeing today is not a reflection of current hospital food but the food we are going to see in the future. This competition is so important for hospital teams to be involved in the wider picture of where food is going for those that visit, work, and are treated in hospitals.”
Louise Wagstaffe from Delicious by Design also praised the technical skills and creativity demonstrated throughout the competition. She highlighted the Children’s Challenge as a standout, saying, “I loved seeing the teams design dishes specifically to apTpeal to children… Their passion and creativity really shone through.” She also lauded the Wildcard Challenge, which pushed participants to scale, gut, and fillet fish—tasks unfamiliar to many, but all rose to the challenge, showing their adaptability.
Philip Shelley, Senior Operational and Policy Manager and National Lead for Net Zero Food, summed up the spirit of the event, noting how all competitors had “consistently created outstanding food,” demonstrating their knowledge, commitment, and ability to deliver high-quality, healthy meals within the constraints of an NHS kitchen.
The NHS Chef 2024 competition continues to raise the bar for hospital catering, highlighting the innovation and skill of NHS chefs as they work to transform the future of hospital food.
Radhika Howarth Launches her Highly Anticipated New Cookbook, Flavours Without Borders
Last evening saw renowned chef and food writer Radhika Howarth launch her highly anticipated new cookbook, Flavours Without Borders.
The launch took place at the uber-stylish Halcyon Interiors on Wigmore Street in Marylebone and it was the perfect venue to host 80 guests at this special event, supported by The Chefs’ Forum.
Catherine Farinha played MC, welcomed the guests and introduced Publisher, Phil Turner, Managing Director of Meze Publishing to say a few words on Flavours Without Borders. Phil told the guests how Radhika had approached him a couple of years back with the concept and he immediately knew that he wanted to work with her.
He said,
“Radhika has such a terrific energy about her, that is truly infectious and we can feel it here tonight. The idea of bringing people and cultures together through food is the ethos of the book. Flavours without borders explores how the spice trade, migration and global expansion shaped the world’s cuisines and I’m delighted to have worked with Radhika to produce this wonderful publication.”
Next, Catherine introduced fellow Author Sharabani Basu, who told the guests all about Radhika’s ‘Masi’ or ‘mum and Aunty’, Lalita Ahmed, most famous for having been cast as The Tilda Lady.
Lalita also created the first Indian cookbook for M&S and presented an Indian cookery show on Pebble Mill and was delighted to officially launch the book for Radhika.
Next to speak was co-founder of Women In the Food Industry, Mex Ibrahim. Mex spoke of food being the unifying factor between cultures and how the book connects culinary history, she said
“I was delighted to have been asked to say a few words on the book, which I must say is absolutely fantastic. There are so many cultures and nationalities represented here this evening and it is so wonderful to see. This book is not just about recipes, it is about stories. Radhika has thoughtfully brought together recipes from across the world, not as a collector, but as somebody deeply invested in learning from other cultures – Congratulations Radhika and thank you for giving us the gift of Flavours Without Borders.”
Flavours Without Borders showcases Radhika’s collection of 80 innovative recipes that blend culinary traditions from around the globe. Radhika, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.
Radhika has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.
In the book’s central ‘Three Ways’ chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. The chapter invites you to delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.
In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.
Radhika invites the reader to mix and match their favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.
The event brought together a diverse audience; including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style. Radhika prepared a delicious canapé menu, showcasing recipes from the book and this was accompanied by some lovely new wines (Intenso Rosso Red and Pinot Grigio) by Gordon Ramsay and a lovely non-alcoholic sparkling wine from NOUGHTY Non-Alcoholic wine.
Radhika’s reputation as a culinary innovator continues to grow, and her latest book cements her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.
Top Chef Brasil Winner Luciana Berry attended and asked Radhika where she got the recipe for Moqueca, a popular Brazilian coconut curry-style fish dish, she said
“I was so delighted to see Moqueca included in Flavours Without Borders, and know personally Chef Adaman, who submitted the recipe. It is his grandma’s recipe, but everyone has their own style of creating this wonderful dish from the Northeast of Brazil, where I am from. I have recently launched a cooking sauce range and have included a
Moqueca sauce, that is now available in retail outlets. Moqueca is one the most traditional Brazilian dishes, that has been handed down from generations of Bahian people. It is made with coconut, white fish, coriander and coconut and chilli and perfect for this time of year or any time of year. It is great to see dished like this being promoted in the UK.”
The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.
With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders was certainly a highlight of the London food scene this month.
Radhika concluded
“Tonight has been a brilliant blur, I was having so much fun that I needed to pinch myself so see that it was really happening – I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.”
Flavours Without Borders is now available to buy from Meze Publishing at £25.00 and is available to buy HERE.
Photography & film by Carlos Farinha
Rock Stars Light up Waterrow
The recent Meat Feast at The Rock Inn in Waterrow in collaboration with The Meat Men was a resounding success, highlighting Chef Chanaka Fernando’s ability to bring together international flavours while maintaining a focus on local ingredients.
The event, which took place on 10th October, featured four expertly-crafted courses, from teriyaki beef canapés to a rich Ceylon lamb curry, offering a blend of both bold and refined tastes. Guests were treated to a unique dining experience that concluded with a fresh strawberry prosecco cheesecake .
This successful evening is just a glimpse of what Chanaka has brought to The Rock Inn since his arrival in June 2024. With his ‘3 Flavours Kitchen’ concept, Chanaka has reimagined The Rock Inn’s menu by fusing Sri Lankan, European, and British culinary traditions. His background working alongside celebrated chefs like Gordon Ramsay and Marcus Wareing has equipped him with the knowledge and creativity to bring world-class techniques to this charming Somerset venue.
Looking ahead, The Rock Inn is preparing for two more major events: A Taste of Sri Lanka 24th October, which will showcase the finest authentic Sri Lankan dishes, and Sushi Night on 7th November, offering a taste of Japan with sushi, Shochu spirit cocktails, sake, and Japanese whiskey pairings.
Chanaka’s dedication to sourcing local ingredients for these events, along with his culinary expertise, is positioning The Rock Inn as a must-visit destination for food lovers in Somerset, and there are eight rooms, so guests can relax, stay the night and enjoy a delicious breakfast in the middle of the countryside, surrounded by woodland, with a the River Tone babbling along under a bridge, just outside the door as a soothing soundtrack.
These upcoming events, along with Chanaka’s commitment to integrating fresh, seasonal produce, continue to raise the profile of The Rock Inn. By combining his Sri Lankan roots with local British flavours, Chanaka is transforming this historic venue into a culinary hub that offers both innovation and tradition. As he continues to develop menus that reflect his diverse influences, The Rock Inn is becoming a place where locals and visitors alike can experience an unforgettable dining experience in the heart of the Somerset countryside, set comfortably among the leafy lanes.
All in Good TASTE
TASTE Restaurant at West London College held an official relaunch event last Friday, October 4, with a special canapé and fizz reception at Hammersmith & Fulham College.
Fifty guests, including VIPs, The Deputy Mayor of Hammersmith and Fulham, Cllr Daryl Brown, Ben Coleman MP and Principal Karen Redhead OBE, CEO and Principal all attended to celebrate the wonderful facelift carried out by Sue Clancy and her team of designers from Surrey-based Creed Miles.
Daryl said
“I am very happy to be here today to celebrate the relaunch of Taste Restaurant. I used to teach here at the college previously, so it makes it even more special that I’m here today as Deputy Mayor.
During my term as Mayor of Hammersmith and Fulham four years ago, I attended a Chefs’ Forum event at The Dorchester and was able to see first-hand the students getting the opportunity to work at one of London’s most iconic hotels. It is great to see so many high-profile employers here today and members of the local constituency, who can look forward to many themed nights here at the newly re-furbished Taste Restaurant.”
Key sponsors of The Chefs’ Forum also came together to celebrate the reopening and showcase their common purpose of supporting the next generation of hospitality and catering professionals.
Denise Charles, Head of Curriculum for Hospitality and Catering at West London College said
“The new fit-out means so much to all of us here at Taste Restaurant. We have a brilliant schedule of Themed Nights planned and are very much looking forward to welcoming all of our guests back to enjoy them with us.
We now have a smart new dining destination here at the college and this will enhance our guests’ experience and bring a touch of style and sophistication to our food and service offer.
I am so very grateful to my team, the students and all of our guests today for their unwavering dedication and support.”
Theme nights
- Tuesday 22nd October 2024 – Black History Month Dinner
- Thursday 22nd November 2024 – Beaujolais Day Dinner
- Tuesday 10th December 2024 (other dates throughout December) – Christmas Dinner
- Thursday 23rd January – Burns Night
The guests were able to discover the latest culinary equipment and technology on the market including CookTek Induction hobs, the new Heinzelmann Chef-X and the RobotCréme.
Guests enjoyed delicious canapés and drinks prepared by students under the mentorship of Chef Lecturer, Bob Carruthers, offering a taste of the newly enhanced dining experience.
Canapé Menu:
- Fennel Crackers with Crab, Dill & Citrus Mayo
- Duck Rillettes Croustades
- Venison Tournedos Rossini
- Wild Mushroom Tumble Weeds with Sage Crème Fraiche
- Gazpacho with Piccolo Tomatoes & Clementines
- Apple Crumble
- Coconut Macaroon
- Profiteroles
Meet The Sponsors
The Chefs’ Forum and West London College would like to extend heartfelt thanks to First Choice Produce and Lincolnshire Game for sponsoring delicious fresh and wild produce for the students to create the wonderful canapé menu. Lincolnshire Game supply wild venison and game to the college, free of charge to ensure the next generation of chefs acquire the necessary skillsets of processing, butchering and cooking with the various species as the season progresses. Similarly, First Choice Produce sponsors seasonal fruit and vegetable varieties at all college events, so the students understand about creating seasonal menus and sourcing from top quality suppliers.
David Hennessy, CEO of Pastry Gelato Equipment was proud to show-off the new RobotCréme machine to the visiting chefs and the students on the day, making a wonderful pot of deconstructed fruit crumble for them all to try, he said
“Today has been brilliant, there was so much interest in the RobotCréme and how its various functions can help reduce labour intensity in the professional kitchen. I was able to make custard, sweet pastry crumble and a lovely berry fruit coulis, all in the same machine to create the little pots of loveliness that everyone enjoyed. This was a wonderful event and the college has done an amazing job in creating a beautiful restaurant space and stylish training restaurant for the students in which to learn from the very best in the business via weekly masterclasses from industry professionals. I’m very much looking forward to coming in myself and teaching the A-Z of gelato!”
SOS Catering Equipment had the new Chef-X thermal blender on display and again, the chefs were very impressed.
MCS Technical Products were showcasing the beautiful new CookTek Helios Induction hobs and has supported the college with adapting three phase plugs on 10 existing CookTek hobs, to single phase free of charge.
The Tokyo College of Sushi and Washoku was also in attendance, offering trial days at their new purpose-built facility in White City. The students and visiting chefs are very much looking forward to visiting the Sushi Masters to learn all about Japanese cuisine.
Saucery UK also took the opportunity to promote its range of fresh finishing sauces for chefs, now available through Ritter Courivaud – The launch event was great opportunity to generate new interest in the range.
TASTE Restaurant acts as a vital training ground for students, allowing them to gain hands-on experience under the guidance of expert chefs and mentors.
This event presents a unique opportunity for industry leaders, leading hospitality employers and educators to collaborate in nurturing future talent. West London College’s commitment to fostering innovation and excellence in hospitality education shines through in this exciting relaunch.
For more information on working with West London College, contact Denise Charles and the teaching team via email at taste@wlc.ac.uk or call 0207 565 1350.
Photography and film by Carlos Farinha
Wood Restaurant in Manchester Closes Amid Mounting Economic Pressures
Wood Manchester, a fixture in the city’s dining scene for seven years, has closed its doors for good, citing the challenging economic climate as the primary cause. The restaurant’s owner, Simon Wood, a former winner of Masterchef in 2015, shared the news on Instagram highlighting the financial difficulties that have made it impossible for the business to continue.
Wood said that the decision to close came in light of “COVID rent arrears now being demanded by our landlord and an increasingly difficult marketplace.” Rising energy costs, ingredient price hikes, and the looming increase in business rates compounded the struggle.
Like many independent restaurants, Wood Manchester has been hit hard by the post-pandemic economic landscape. Many businesses are now facing repayment of COVID recovery loans, rent backlogs, and spiralling operational costs, leaving them in unsustainable positions. For Wood Manchester, the strain became too much to bear.
As small businesses across the UK grapple with inflation and mounting overheads, this closure marks another casualty of the turbulent times. Simon Wood expressed gratitude to his customers, suppliers, and staff, stating, “I’m very proud of what the team and I have achieved. Thank you for your support and patronage over the years.”
The closure is a sobering reminder of the ongoing economic challenges for independent businesses in the hospitality sector, many of whom are still recovering from the impact of the pandemic.
