WIFI Boosts Christmas Cheer at West London College
On Tuesday, 3rd December 2024, West London College played host to an unforgettable evening as The Chefs’ Forum partnered with Women in the Food Industry to deliver “Christmas Canapés and Festive Fireside Chats.” Bringing together aspiring chefs, food producers, and industry professionals, the event celebrated culinary creativity, sustainable practices, and the transformative power of collaboration.
Guests were greeted with a glass of bubbly upon arrival, setting the tone for a festive evening. The culinary spotlight shone on a dazzling selection of Christmas canapés, prepared by West London College students under the guidance of two leading chefs: Anjula Devi, renowned author and Consultant Chef for Manchester United FC, and Rebecca Marshman, Group Head Pastry Chef at BaxterStorey. Together, they mentored the students in crafting elegant, flavourful bites, showcasing the next generation of culinary talent.
Next was a live auction with seven fantastic lots, kindly donated by stakeholders and sponsors, which generated a fantastic total of £825 to enable students from West London College to attend national culinary competitions.
What were the prizes?
A fantastic cocktail masterclass with Bar Manager of the Year 2024, Salvatore Maggio and dinner for two at The Franklin London
Royal Mash vodka gift hamper – including 70cl full size bottle of Royal Mash Vodka, limited edition branded bar blades, bottle openers and other branded merchandise
Pamper day for two at The Salon and lunch in TASTE Restaurant at West London College
Dinner and cocktails for two at Gouqi London
Dinner for two at Heliot Steak House (Winner of Best Casino Restaurant in Europe) by Executive Chef Ioannis Grammenos with a bottle of wine
Dinner, bed and breakfast for two at Idle Rocks Hotel in St Mawes, Cornwall
Lunch or dinner for two at Pillars Restaurant at University of West London
A key feature of the evening were the fireside chats, which provided thought-provoking discussions led by a panel of inspiring industry leaders. Mex Ibrahim, Co-founder of Women in the Food Industry, hosted the conversation. With her extensive background in marketing and her advocacy for inclusion, sustainability, and ethical practices, Mex set the stage for meaningful dialogue.
Joining her was Anjula Devi, whose mastery of Indian spices and dedication to promoting healthy cooking have shaped her career as an author, consultant, and ambassador for TRS Foods. Her cookbook Spice for Life reflects her passion for flavour and wellness.
Also on the panel was Christine Bailey, an award-winning performance nutritionist and chef, whose expertise spans corporate wellbeing and sports performance. As Group Director of Nutrition & Wellbeing at Thomas Franks, Christine has championed innovative approaches to health and authored several books, including The Gut Health Diet.
Rounding out the panel was Louisa Payne, founder of Brixton Wine Club and The Wine Tap Van. Louisa’s ventures have redefined wine service, offering sustainable, tap-based options that reduce CO2 emissions while bringing quality wines to major events like the F1 Grand Prix and Park Life Festival.
Executive Pastry Chef Rebecca Marshman from BaxterStorey was invited to join the panel to give her insight into the industry and the importance of nurturing and inspiring female chef talent in the next generation. Rebecca worked with the students to create stunning sweet canapés for the industry guests to enjoy.
The evening also featured local food and drink producers showcasing their high-quality offerings, giving attendees the chance to explore sustainable and innovative ingredients.
This unique blend of culinary expertise, networking, and education made the event a standout celebration of talent and innovation in the food industry. By fostering collaboration and inspiration, The Chefs’ Forum and Women in the Food Industry once again demonstrated their commitment to shaping the future of food, one conversation and one canapé at a time!
Thank you to First Choice Produce and Aussie Beef & Lamb for kindly sponsoring the delicious ingredients and Prosecco DOC for sponsoring the bubbles.
London Will be a Different Place Without Smithfield and Billingsgate
The impending closure of Smithfield Meat Market and Billingsgate Fish Market by 2028 threatens to upend London’s restaurant and catering industries. For centuries, these markets have been the cornerstone of the capital’s food supply, offering volume, consistency, and accessibility to chefs and caterers. Their loss will force businesses to navigate a fractured supply chain, with smaller suppliers unable to meet the same demand.
Smithfield and Billingsgate handle a combined 125,000 tonnes of fresh meat and fish annually. These centralised hubs are irreplaceable for high-volume buyers, especially caterers serving banquets in hotels, large-scale events, and institutional dining. Without these markets, the logistics of sourcing fresh produce in such quantities will become significantly more challenging and costly.
A Shift Towards Smaller Suppliers
For restaurants, the closure of these markets may push them towards sourcing from smaller local suppliers. While this shift could enhance sustainability and the use of regional produce, it comes at a price. Smaller suppliers often lack the capacity to deliver the volumes required by larger establishments, and decentralised sourcing means higher transportation costs, logistical complications, and rising prices for fresh produce.
The Real Losers: Caterers
Caterers who rely on bulk purchases to serve hundreds or thousands of guests at a time will bear the brunt of this disruption. Hotels hosting weddings, conferences, and large-scale events depend on markets like Smithfield and Billingsgate to meet their daily needs. With no single replacement facility, these businesses will be forced to source from multiple suppliers, leading to:
• Higher Costs: Fragmented sourcing will increase costs for transportation, labour, and intermediaries.
• Inconsistency: Maintaining a consistent quality of meat and fish from multiple smaller suppliers will be significantly harder.
• Reduced Profit Margins: Caterers already operating on tight margins will struggle to absorb the increased costs, potentially leading to higher prices for clients or reduced profitability.
Michael Dutnall, Executive Chef at The RAF Club on Piccadilly commented:
“This, of course, is a huge loss to the industry. What is equally scary is the fact that the plans to relocate the meat and fish markets have been scrapped entirely. This will naturally drive down diversity in products, leaving independents unable to hold volume and variety in stock.”
The Bigger Picture
The closure of these markets signals the end of an era for London’s culinary infrastructure. While the City of London Corporation has framed the decision as an opportunity for traders to “transition seamlessly” to new premises, no viable centralised alternatives have been proposed. This leaves the industry in a precarious position, with decentralised sourcing likely to reshape how food is supplied to London’s kitchens.
For smaller restaurants, the shift to local suppliers could present new opportunities to celebrate regional produce, but for high-volume buyers, the reality is stark. Without a centralised market like Smithfield or Billingsgate, London’s catering industry may face rising costs, logistical challenges, and a diminished capacity to serve large-scale events—profoundly impacting the city’s ability to host global gatherings and maintain its reputation as a culinary capital.
As the countdown to 2028 continues, London’s food industry faces a reckoning. The question now is how chefs and caterers will adapt to a fragmented supply chain in the absence of these historic markets—and whether the city can retain its position as a hub for exceptional dining and hospitality.
One Taste Students won’t Forget!
West London College’s Taste Restaurant became the centre of celebration for Beaujolais Day on Thursday, 21st November 2024, as students teamed up with Dominic Teague, Executive Chef at One Aldwych, to deliver an unforgettable evening of fine dining.
A Celebration of French Gastronomy
Beaujolais Day marks the annual release of Beaujolais Nouveau, a vibrant and fruity red wine made from Gamay grapes, celebrated worldwide on the third Thursday of November. Originating in the Beaujolais region of France, the tradition began as a race to deliver the newly harvested wine to Paris and has since become a global celebration of food, wine, and community.
At Taste Restaurant, the evening honoured this tradition with a meticulously crafted French-inspired menu. Guests were greeted with an amuse-bouche, including Duck and Pork Rillettes and an Artichoke, Lemon, and White Bean Pâté, followed by a choice of starters such as the classic Soupe à L’oignon.
Showcasing Student Talent
The main courses—Slow-Cooked Ox Cheek Bourguignon and Wild Mushroom Bourguignon—were the stars of the evening, drawing high praise for their flavour and presentation. Desserts such as Tarte Tatin and Crème Brûlée added a sweet conclusion to the celebration.
Guests were delighted with the event, one diner noting:
“Very friendly and attentive service for Beaujolais evening. The food was amazing! Flavour of the onion soup was excellent and not too salty. Ox cheek was so tender and beautifully cooked. And dessert was well presented and delicious. Thank you so much chefs and servers! We will be back and tell all of our friends.”
Collaboration and Excellence
Dominic Teague praised the students’ efforts, saying:
“This evening was a testament to the hard work and talent of our students. It’s a privilege to see them deliver such a memorable experience to our guests. Events like this show the bright future of the hospitality industry.”
Denise Charles, Head of Curriculum for Service Industries at West London College, highlighted the importance of such events in student learning:
“The Beaujolais Day Dinner exemplifies our commitment to providing students with real-world experiences. Collaborating with esteemed professionals like Dominic Teague offers invaluable learning opportunities, and we’re thrilled to see our students excel.”
A Night to Remember
The Beaujolais Day Dinner not only celebrated the wine and cuisine of the season but also served as a showcase for the talent and potential of West London College’s hospitality students. The event’s success has set a high standard for future collaborations, with diners already looking forward to next year’s festivities.
Taste Restaurant and West London College continue to demonstrate the power of combining education, collaboration, and culinary tradition to create exceptional dining experiences.
You can book a table for Christmas lunches throughout December and future theme dinners during 2025 at West London College HERE.
Jack’s Creek Triumphs at 2024 World Steak Challenge, Showcasing Australia’s Premium Beef Quality
Family-owned Australian beef producer Jack’s Creek has reinforced its position as a global leader in premium beef, winning the coveted World’s Best Steak award for its Purebred Wagyu Sirloin, along with 17 medals—including 10 gold—at the prestigious World Steak Challenge 2024. This is the fourth time in 10 years, and the second year in a row, that Jack’s Creek has won this title.
The World Steak Challenge, held in London at the Smith & Wollensky Steakhouse, recognises the finest steaks from around the world based on breed quality, marbling, and consistency. Jack’s Creek’s success was highlighted by its gold medal wins in key categories such as Fillet, Ribeye, and Sirloin, across Wagyu, Wagyu Cross, and Black Angus entries.
Kaine Allan, Jack’s Creek UK and EU Head of Sales, was thrilled with the results:
“We’re overjoyed to see Jack’s Creek once again among the top contenders at the World Steak Challenge. These prestigious accolades reflect our unwavering commitment to producing premium beef and consistently delivering top-tier products on the international stage. We’re proud to be able to represent Jack’s Creek here in London, alongside one of our long-term European distributors, Albers Foods.”
The judging process at the World Steak Challenge is rigorous and comprehensive, with each steak evaluated based on its appearance, marbling, fat consistency, as well as tenderness, aroma, and flavour once cooked. In addition to the gold medals, Jack’s Creek earned silver medals in Ribeye and Sirloin categories and bronze in Ribeye and Fillet, highlighting the company’s diverse range of world-class offerings.
Stephen Edwards Meat & Livestock Australia Business Manager UK said:
“What an achievement for Jack’s Creek to have been awarded the coveted title of World’s Best Steak at the World Steak Challenge for the second year running – although having sampled the quality of their products I have to say it’s not a surprise.
“Jack’s Creek is a really top-quality producer of high-end red meat products, one of the best in the world. They have won the title of World’s Best Steak four times now, which speaks volumes of the consistency of Jack’s Creek and the wider Australian beef industry.
“Overall Australia performed amazingly well in this year’s competition, with a total of 21 gold medals, the most given to any country and we’re really proud to be a part of such a world-leading red meat industry. It’s a reflection of the quality of steak coming from Australia to the UK, which we’re delighted to be able to promote to retail buyers, chefs, restauranteurs and hospitality professionals here in the UK.”
Jack’s Creek Managing Director, Patrick Warmoll, reflected on the long-term dedication that has led to this success:
“These awards are a testament to the decades of hard work and passion behind Jack’s Creek. Since the 1980s, the Warmoll family has been focused on raising premium Black Angus cattle, and in the 1990s, we introduced Tajima Wagyu sires to our breeding program. This rich history and ongoing commitment to improvement have allowed us to remain at the forefront of the global beef industry.”
The winning Purebred Wagyu Sirloin came from a steer bred on the Warmoll family’s Big Jack’s Creek farm in Willow Tree, backgrounded on their Urubula property in Breeza, finished at Lemontree Feedlot in Millmerran, Queensland, and processed at Northern Co-operative Meat Company in Casino. Jack’s Creek’s unique approach to beef production, from breeding to feeding, ensures the highest possible standards for its premium beef.
“We’re proud not only of our own achievements but also of the entire Australian beef industry,” said Mr. Warmoll. “Australia’s beef sector continues to lead the world in quality, with advances in animal nutrition, breeding, and processing. Our success is part of a broader trend, as evidenced by the number of gold medals awarded to Australian producers this year.”
Jack’s Creek processes grain fed Wagyu, Wagyu Cross, and Black Angus cattle in toll- processing arrangements with Australian Country Choice and Northern Co-Operative Meat Company, exporting premium Australian beef to over 30 countries worldwide.
“These awards recognise the hard work of our entire team and our valued partners — from cattle suppliers to feedlots and processors — who all play a crucial role in delivering the finest beef for our customers,” concluded Mr. Warmoll.
Campania Shines in Global Spotlight: A Culinary Journey Through Territory and Traditions
Campania’s unique blend of geography, history, and culinary heritage was celebrated in an exclusive showcase titled ‘Divine Campania and Its Stars’, offering invited guests a gastronomic journey through the region’s rich traditions. Held in London on November 6th at The Italian Embassy, this special event highlighted Campania’s remarkable culinary influence through a thoughtfully crafted menu, curated to bring the flavours of Italy’s southern coast directly to an international audience.
The event, A Journey Through Territory and Traditions, featured a range of Campanian specialties, underscoring why the region has become an inspiration for chefs and food lovers worldwide. Guests enjoyed a menu that wove together the essence of Campania’s traditional dishes, including:
The Fried Specialties – showcasing the art of Campanian frying with golden, crispy bites that embody the region’s approach to simple, yet flavourful food.
The Mozzarella – highlighting the creamy buffalo mozzarella of Aversa, famed for its rich texture and taste.
The Fish – featuring fresh Mediterranean seafood, a staple in Campania’s coastal cuisine.
A Stroll through Sorrento – a course dedicated to the Sorrento Peninsula’s flavours, capturing the aromas of local herbs and the essence of citrus groves.
The Rice and The Pasta – an homage to Campania’s passion for pasta and risotto, crafted with traditional ingredients.
The Vegetables – using local produce such as San Marzano tomatoes, celebrated for their taste and quality in both Campanian and global kitchens.
In the dessert section, “Sweet Campania” indulged attendees with classic treats, each carrying Campania’s culinary legacy:
The Babà – a rum-soaked sponge delicacy.
The Pastiera – a traditional ricotta pie that symbolises the region’s Easter celebrations.
The Graffette – a Campanian twist on doughnuts, dusted with sugar and perfect for ending a meal.
In addition to these classic dishes, Divine Campania brought in some of the region’s finest wines, showcasing selections from Villa Campagnano and Cantine Antonio Mazzella of Ischia. Sparkling wines from these vineyards offered a taste of Campania’s volcanic terroir, while Biancolella DOC and Per’e palummo DOC from Cantine Casa d’Ambra added a unique dimension to the evening, reflecting the essence of the region’s soil and climate in every sip.
Felice Casucci, Councillor for Tourism of the Campania Region, spoke passionately about the importance of events like this to share Campania’s heritage with the world
“Campania is the irresistible embrace of a people that challenges every attempt at classification. Our region’s culinary legacy, intertwined with its land and history, inspires not only travelers, but chefs worldwide. This event celebrates the journey into the heart of Campania, a place where food is not only tasted but felt.”
From fried delights to fragrant wines, ‘Divine Campania and Its Stars’ demonstrated how Campania’s culinary offerings extend beyond ingredients, bringing together tradition, territory, and a love for life that makes the region a beacon in both the world of tourism and the global culinary scene.
Red Gurnard Takes Centre Stage in 40th Anniversary of the Roux Scholarship
The humble red gurnard, often overlooked in favour of flashier seafood, is about to make waves in the culinary world. This year, as the renowned Roux Scholarship opens its doors to young chefs across the UK, competitors are being challenged to bring this underappreciated fish into the spotlight. With the Roux Scholarship celebrating its 40th anniversary, the red gurnard could be set to take a starring role in the career-making contest.
Historically seen as bycatch rather than a delicacy, the red gurnard is known for its firm, white flesh and rich flavour. However, it has yet to gain the recognition of more glamorous fish in fine dining. Now, with the 2025 Roux Scholarship tasking participants with creating a dish centred around Cornish red gurnard, this fish may finally be getting its due.
Open to chefs aged 22 to 29, this year’s competition requires entrants to develop a recipe serving four people using two whole dayboat Cornish red gurnards, live St Austell deep-sea mussels, red dulse seaweed, and two garnishes, one of which must include parsnip. This approach aims to inspire young chefs to showcase British ingredients, transforming them into gourmet dishes with creative flair.
The decision to spotlight gurnard aligns with the scholarship’s ethos of celebrating overlooked British produce and elevating simple ingredients. Judges, including Michel Roux Jr. and Alain Roux, hope that the challenge will push contestants to think beyond traditional fine-dining staples, embracing a less conventional fish to deliver fresh, inventive cuisine.
Red gurnard is particularly prized by those who appreciate sustainable seafood. It is found in British waters and is fished responsibly, making it a great choice for the scholarship’s commitment to sustainable, locally sourced ingredients. Competitors will be required to honour its unique flavour profile and texture, finding ways to highlight its firm flesh, which absorbs marinades well and stands up beautifully to bold seasonings.
By shining a spotlight on red gurnard, the Roux Scholarship’s 40th anniversary challenge not only marks a milestone for the competition itself but also brings attention to an often underrated British ingredient. Through this unique brief, the scholarship aims to open new avenues for chefs and diners alike, expanding appreciation for local, sustainable produce.
With entries open until midnight on 20 January 2025, young chefs with a passion for innovation and a love of British ingredients have the chance to take their place in the Roux Scholarship legacy. The winning chef will go on to train in one of the world’s leading three-Michelin-star restaurants, a career-defining opportunity that promises to bring red gurnard – and the chef who reimagines it – to the forefront of fine dining.
Entries Open for The Roux Scholarship 2025
Just two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel, London, the Roux Family are delighted to reveal the entry details of the 2025 competition. Entries open today and UK-resident chefs, aged 22-29, are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.
Recipe Challenge 2025
The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
• Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).
• 600g live St. Austell deep sea mussels
• Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.
• One garnish/accompaniment must include parsnip and the other can be the chef’s choice. One of these can be served separately, if preferred.
• A sauce must accompany the dish.
Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For additional rules and stipulations, see www.rouxscholarship.co.uk
Chairman Alain Roux said:
“With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable. The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”
Chairman Michel Roux Jr said:
“Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”
Celebration of the 40th anniversary of The Roux Scholarship and the lives of its founders Michel and Albert Roux
The celebrations of the competition’s 40th anniversary culminated with a reception for the Roux Family’s friends and industry colleagues at The Dorchester on 21st October 2024, during which the Roux Family, their friends and colleagues, paid tribute to the extraordinary legacy of Michel and Albert Roux.
The evening began with a special photograph at the front of the hotel with Roux Scholars and judges, all wearing brand new chefs’ jackets embroidered with The Roux Scholarship’s 40th anniversary logo, kindly provided by Bragard UK; 28 Scholars came for the event, the most that has ever gathered for one occasion.
With champagne flowing, courtesy of Champagne Laurent-Perrier, and delicious canapés prepared by The Dorchester’s Culinary Director Martyn Nail and his brigade, guests enjoyed a convivial evening in the hotel’s exquisite ballroom. Guests included former Prime Minister Theresa May and her husband Philip, in whose former constituency The Waterside Inn is set; as well as the country’s leading chefs, including Anton Mosimann, Raymond Blanc, Tom Kerridge, Claude Bosi, Simon Rogan and Stephen McLaughlin, as well as restaurant critics Jay Rayner and Richard Vines, and many other friends from the hospitality industry.
As well as speeches from Alain Roux, Michel Roux Jr, Emily Roux and Maria Roux, there were moving films in which touching and entertaining archive footage was woven together with further interviews with such friends as Angela Hartnett OBE, Rowley Leigh, Richard Corrigan, Edward Asprey, Edward Griffiths CVO FIH, Silvano Giraldin, Peter Allen and David Glaser. On stage, further speeches from John Williams MBE, Matthew Fort and Mark Birchall (2011 Scholar) paid tribute to their legacy as chefs, restaurateurs and as mentors for The Roux Scholarship.
New sponsors
The Roux Scholarship is delighted to welcome two new sponsors:
Filippo Berio
Established in 1867, Filippo Berio is the UK’s most popular olive oil brand. They are passionately committed to the very best of Italy’s culinary heritage and the highly skilled art of olive oil blending.
Gratte Brothers Catering Equipment Ltd.
Specialising in the design, supply, installation and maintenance of high-quality commercial foodservice facilities across London and the UK, Gratte Brothers was established in 1948. It is a third-generation, family-owned business.
The Judges
The judging panel is as follows: Alain Roux, Michel Roux, Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced on 11th November 2024.
Important Dates
20th January 2025: Deadline for applications.
6th March 2025: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
14th April 2025: National Final at The Waterside Inn Culinary School, with the award ceremony taking place at Coworth Park, Berkshire.
Prizes
• The winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.
• The 2024 competition will be the fifth year the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
• Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Coworth Park Hotel, Elle & Vire Professionnel, Filippo Berio, Flying Fish Seafoods, Global Knives, Gratte Brothers Catering Equipment Ltd, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: www.rouxscholarship.co.uk
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
