Hrishikesh Dedicates His Appearance on Great British Menu to Late Cousin, Nayana
Hrishikesh has supported The Chefs’ Forum since he ran the cookery school at the Michelin-starred Lucknam Park in Colerne. It is fantastic to see how his career has progressed and the sheer talent and professionalism displayed during the latest series of Great British Menu 2020.
Indian-born Hrishikesh Desai is now the Executive Chef at Gilpin Hotel and Lake House, where he has earned a Michelin star for its flagship restaurant HRiSHi.
After beginning his hospitality career in front of house, Desai decided he wanted to become a chef after earning a scholarship to the Institut Paul Bocuse in France.
He then went on to train at both Lucknam Park in Colerne, working under chef Hywel Jones, as well as at Thomas Keller’s three Michelin-starred The French Laundry in California.
In 2009 he won the prestigious Roux Scholarship and collected the Craft Guild of Chefs National Chef of the Year award in 2010.
Always mild-mannered and incredibly polite, it was an absolute pleasure to see him return to Great British Menu 2020.
It was great to see Hrishikesh Desai in the final of Great British Menu once again, but this series saw the chef having to put a brave face on whilst he was in inner turmoil.
You may have seen Hrishikesh become rather tearful when asked to present his dish, Mr McGregor’s Garden (pictured below).
Hrishikesh retorted that it was because “he’s worked very hard” on the dish.
In reality, he was struggling with news of his close cousin having been taken off life support in the final stage of cancer.
The pressure further mounted when on the day of filming the final, Hrishikesh learned that she had sadly passed away.
Hirishikesh said
“I am so grateful to all those who supported me and got me through this last series of the Great British menu. It is so difficult to carry on as normal, when in such a fragile emotional state. As soon as filming finished, I was able to travel straight to Heathrow to attend my cousin’s funeral in New York, at least I had the chance to properly say goodbye.”
He added
“I would like to dedicate this series of Great British Menu to my cousin, Nayana, she really was very special to me and this is how I would like to celebrate her life, cruelly cut-short by cancer. I would love to return once more to compete in this fantastic competition and congratulate all the chefs who took part this year. It was fantastic to work with Tom Barnes and I congratulate him on making it to the national final”.
Gilpin Hotel and Lake House can be found on the edge of Windermere in the Lake District.
FREE CHEFS’ FOOD QUIZ TO FEED YOUR MIND – Monday 13th April at 2pm – Register now!
Join acclaimed food writer and food quiz aficionada, Sudi Pigott for her inaugural CHEFFY FOOD & DRINK QUIZ next Monday 13 April at 2pm on Zoom and every subsequent Monday afternoon.
Whilst we’re not staging networking events, we feel it really important that chefs maintain contact with each other and keep their fingers on the industry pulse!
Every day is a school day and what better way to brush-up on our culinary knowledge then to enter into a food quiz online with up to twenty other chefs, completely free of charge, with a great foodie prize for the winner?!
Sudi says
“I’m missing restaurants as much, yet differently, to all of you. I’ve been a food writer, restaurant critic and book author for more than 20 years writing for The i Paper, Daily Mail, FT Weekend, The Spectator, Culture Whisper, Fine Dining Lovers and many more. I’ve travelled and dined with the world’s best chefs. Among many highlights, I’ve visited the world’s only museum of balsamico tradizionale and parmigiano reggiano caves with Massimo Bottura, toured Paris in the back of a limo with Alain Ducasse visiting his favourite shops (and one shopper mistook him for a sales assistant in a cookware shop to hilarious effect), wandered San Sebastian Old Town with Elena Arzak and eaten in the kitchen at Arzak, and had an all day lunch with Bjorn Frantzen just before he got his third star at Frantzen.”
Cheffy questions to FEED YOUR MIND will be a mix of the arcane, the silly, the suggestive, the “I ought to know that” and “how did I get so far without knowing such food trivia”, plus guessing the function of intriguing culinary gadgets . It will all be mixed in with Sudi’s culinary anecdotes of a life spent deliciously. There is a surprise foodie PRIZE TOO.
We would love you to join in!
The quiz will last an hour and cost you nothing as The Chefs’ Forum will pay a £5.00 entry fee for each of up to twenty chefs each Monday. Don’t worry, if you don’t get onto this week’s quiz, you will be first on the list for next week’s quiz.
It will be fun, noisy, not too hard, with plenty of multiple choice questions too, and time for a bit of banter with fellow chefs!
Testimonials from last Sunday’s quiz:
“Great fun, I am definitely back next week”. Chef Sven-Hanson Britt, Masterchef the Professional Rematch winner 2019
“That was fun! Hard, but we learned a lot of new food trivia, we’ll join again in the future.” Philip Evans, co-founder Pelagonia Foods (participating from Macedonia!!)
To register your free place, email catherine@redcherry.uk.com
Has Veganuary Ve’gone’uary? Nutcellars Macadamia Nuts are Bang on Trend for 2020!
The Chefs’ Forum conducted some market research into menu trends for 2020 at the end of 2019, huge thanks to all chefs who took part!
Unsurprisingly, many of you quite rightly predicted that plant-based and vegan food would be massive this year! More people than ever signed up to try a vegan lifestyle throughout January, with numbers looking to top 400,000 by the end of the month. It’s estimated now that between 1 and 3% of the population identify themselves as Vegan. Now February is upon us, is it time to reduce the vegan options on your menu?
Well it seems not. According to the Veganuary team, last year 47% of those taking part planned to maintain their vegan diet after the event and 77% said they were likely to try Veganism again in the future. We’re still waiting for the 2020 figures, which according to the Veganuary team should be available by late March.
But what does this mean for industry and the restaurant trade? Is vegan food only for vegans?
In fact, only 8% of plant-based meals sold in the UK in 2018 were consumed by vegans, with the vast majority being eaten by an increasing number of ‘Flexitarians’ – an estimated 22 million in the UK alone.
It’s this group that represent a growing opportunity for the out of home market, with a 388% increase in vegan takeaway meals sold between 2016-2018. While High Street brands like Burger King and KFC are now offering vegan based foods, an opportunity remains for high end Chefs to develop true innovation in plant-based eating.
The driving forces behind these dietary shifts seem to be predominantly our own wellbeing, with 55% signing up for Veganuary 2019 for health reasons. But unsurprisingly, discerning vegan and flexitarian consumers are also increasingly interested in the ethical and environmental impact of their foods so alongside their nutritional credentials, and this is where Nutcellars Macadamia nuts can provide a simple yet original solution. Ethically and sustainably grown, these quality Macadamia nuts from Malawi provide a source of important micronutrients such as phosphorus, manganese, copper, and magnesium and are made up of over 60% of beneficial monounsaturated fats. Incredibly versatile, with a creamy texture they make a healthy addition to both sweet and savoury dishes.
Walter Rose Director Clothed as Liveryman at London’s Butchers’ Hall!
L-R: New Liverymen, Steve Cook, Martin Anderson, Master Graham Baker, Colin Turner and Graham Penny
On Friday 6th September, approximately 200 liverymen of the Worshipful Company of Butchers gathered for the first Court Lunch at the newly opened Butchers’ Hall following its refurbishment over the last four years.
It was a particularly special occasion for third generation butcher, Steve Cook, Director at Walter Rose as he joined three other industry-leading butchers to be clothed as a Liveryman by The Worshipful Company of Butchers.
On this special day for The Worshipful Company of Butchers, four new liverymen were clothed: Martin Anderson, Graham Penny, Colin Turner and Steve Cook pictured above.
Liveryman, Steve Cook said
“It has been a true honour to have been clothed as a Liveryman today, a proud moment that our family’s love for the industry spanning four generations has been recognised. I am humbled to join the Worshipful Company of Butchers and I look forward to sharing knowledge and best practice together with my fellow Liverymen to enrich the British meat industry today and for the future.”
Steve is now heading into retirement and sons Jack and Charlie Cook have taken the reigns of the business based in Devizes, Wiltshire, but to receive this honour at the end of a career dedicated to the meat industry is truly an honour indeed. Walter Rose & Sons sponsor The Chefs’ Forum and support events all over the country with expert butchery demonstrations to chefs as leading catering butchers in the UK.
The Worshipful Company of Butchers is one of the oldest of the 110 City of London Livery Companies – The Company can trace its roots all the way back to 975 AD – and is ranked 24th in order of precedence.
The Livery Company offers a unique centre-point to the British meat industry and is at the heart of one of the country’s biggest and most important trades. Membership unites individuals from all sectors of the industry and beyond, who, together, embrace and seek to enhance the Company’s commitment to Charity, Education and Fellowship.
The Company continually seeks to increase its role within the meat industry and staging events like this one continually raise the profile of the meat industry and all of the experts who contribute towards it on a national level in recognising a lifetime of work to enhance and enrich the industry.
Commenting on the multi-million-pound refurbishment of Butchers Hall, Master Graham Baker said
“Welcome home, four years on and eleven million quid later!”
He continued
“The refurbishment of Butchers’ Hall now combines top-class facilities with the warmth, tradition and style of the meat industry’s spiritual home. We’re very keen that our industry takes advantage of all we offer as we strive to put Butchers’ Hall back at the centre of the meat industry.”
On Friday 6th September, approximately 200 liverymen of the Worshipful Company of Butchers gathered for the first Court Lunch at the newly opened Butchers’ Hall following its refurbishment over the last four years.
It was a particularly special occasion for third generation butcher, Steve Cook, Director at Walter Rose as he joined three other industry-leading butchers to be clothed as a Liveryman by The Worshipful Company of Butchers.
On this special day for The Worshipful Company of Butchers, four new liverymen were clothed: Graham Penny, Colin Turner, Steve Cook and Graham Penny pictured above.
Liveryman Steve Cook said
“It has been a true honour to have been clothed as a Liveryman today, a proud moment that our family’s love for the industry spanning four generations has been recognised. I am humbled to join the Worshipful Company of Butchers and I look forward to sharing knowledge and best practice together with my fellow Liverymen to enrich the British meat industry today and for the future.”
Steve is now heading into retirement and sons Jack and Charlie Cook have taken the reigns of the business based in Devizes, Wiltshire, but to receive this honour at the end of a career dedicated to the meat industry is truly an honour indeed.
The Worshipful Company of Butchers is one of the oldest of the 110 City of London Livery Companies – The Company can trace its roots all the way back to 975 AD – and is ranked 24th in order of precedence.
The Livery Company offers a unique centre-point to the British meat industry and is at the heart of one of the country’s biggest and most important trades. Membership unites individuals from all sectors of the industry and beyond, who, together, embrace and seek to enhance the Company’s commitment to Charity, Education and Fellowship.
The Company continually seeks to increase its role within the meat industry and staging events like this one continually raise the profile of the meat industry and all of the experts who contribute towards it on a national level in recognising a lifetime of work to enhance and enrich the industry.
Commenting on the multi-million-pound refurbishment of Butchers Hall, Master Graham Baker said
“Welcome home, four years on and eleven million quid later!”
He continued
“The refurbishment of Butchers’ Hall now combines top-class facilities with the warmth, tradition and style of the meat industry’s spiritual home. We’re very keen that our industry takes advantage of all we offer as we strive to put Butchers’ Hall back at the centre of the meat industry.”
The Hall now has a roof garden with fabulous views over London and many liverymen enjoyed a champagne reception there to toast their return to the Company’s home prior to lunch. A great event was had by all and it was certainly a proud day to remember for Steve Cook.
Photography: Norman Hatcliff
Cyrus Todiwala launches Zest Quest Asia 2020
Cyrus Todiwala launches Zest Quest Asia 2020
(London, 5th August 2019) ‘Colleges and aspiring student chefs should seriously consider entering Zest Quest Asia 2020 when they return to college after the summer recess,’ says Cyrus Todiwala OBE DL, announcing that the seventh round of the ground-breaking competition is now open for entries.
Founded by Cyrus and Pervin Todiwala, Zest Quest Asia is the student catering competition that recognises outstanding talent, knowledge and understanding of Asian cuisine.
The competition is open to full-time students with permanent residency status in the UK. Colleges are invited to field teams of three students (plus their tutor) who vie for a first prize consisting of a 7 to 10-day cultural tour of an Asian culinary capital. Last year’s champions, University of West London, were treated to an unforgettable trip to the Philippines with an itinerary that included a cook-off at the Residence of the British Ambassador to the Philippines, H.E. Daniel Pruce, and a stage and cookery demonstrations at the 5-star Fairmont Makati and Raffles Makati.
Zest Quest Asia was first launched in 2013 to inspire students across the UK to consider Asian cookery as a future career. In so doing, the competition aims to help stem the skills shortage in Asian cuisine threatening the billion-pound Asian food industry, as well as encourage educationists to include classical Asian cookery in the curriculum.
To-date, five colleges and universities have produced Zest Quest Asia champions: Westminster Kingsway College, Farnborough College, Milton Keynes College, University College Birmingham, and current champions University of West London, winners of the competition for two consecutive years.
While the overall winner wins a trip of a lifetime to such cities as Mumbai, Colombo, Bangkok, Tokyo, Osaka, Hanoi and Manila, every year generous sponsors also line up educational experiences that ensure all deserving teams feel like winners. Prizes have included trips to vineyards, farms and state-of-the art food production facilities in Europe and the UK, donated by generous sponsors.
The next winning destination is a closely held secret, to be revealed only at the Gala Dinner and Awards evening held at the Hilton London Heathrow Airport Terminal 5, following a cook-off and knowledge presentation at the hotel’s signature restaurant, Mr Todiwala’s Kitchen. This year the competition and awards evening is set for Friday, 7th February 2020.
Cyrus Todiwala said, ‘Last year’s Zest Quest Asia competition was one of the best we’d seen, matched by phenomenal prizes that make it more than worthwhile for ambitious students to enter. And competing is only the beginning, with a wealth of experiences and contacts opening up to the students. Being crowned Zest Quest Asia champion gives students not just an edge that helps them in their future careers, but serves as a brilliant badge of achievement for both students and their colleges that no one can ever take away.
‘We’ve seen some previous winners go on to careers in Asian cuisine, and every time they go abroad, they not only learn but become great ambassadors for Britain. We expect to have many great entries this year!’
Nathan Vasanthan, Lecturer at the London Geller College of Hospitality and Tourism at the University of West London, who accompanied the current Zest Quest Asia champions to Manila, said, ‘For the students, I believe the biggest challenge is to keep the authenticity of the dishes as modernity tends to focus more on how the dishes should be presented and served. Zest Quest Asia, beyond the competition, media exposure and the reputation it can bring, highlights the great but still untapped potential of Asian cuisine in the UK.’
A number of companies have already pledged to sponsor Zest Quest Asia 2019 including Hilton, Tilda, Panasonic, Robot Coupe, Cobra, Regale, Meiko, Bidford and Glengoyne.
To submit expressions of interest and for details of how to enter Zest Quest Asia 2020, colleges should visit www.zestquestasia.com (How to Enter) or contact Nitin Kapoor at assistant.cyrus@gmail.com in the first instance.
The deadline for entries is Friday, 25th October 2019. The shortlist will be revealed in early December, with the final cook off and gala dinner to be held on Friday, 7th February 2020 at the Hilton London Heathrow Airport Terminal 5.
Hospitality Careers Showcase at Cardiff Marriott
The Chefs’ Forum was delighted hold its first Wales Chefs’ Forum event of 2019 on Monday 4th March at Cardiff Marriott. Students from Cardiff and Vale College and Coleg Gwent joined Executive chef Andrew Robertson and his team for a day of curriculum enrichment and work experience in event delivery.
Andrew worked with the students to prepare a canapé & drinks reception and a great afternoon of masterclasses and cookery demos followed. During the reception, chefs were encouraged to take a look around the
mini trade show, where top suppliers showcased their products and services. Ron Hedicker of Falcon Foodservice cooked Usk Valley sausage rolls in the Falcon counter top oven which went down a treat with the chefs who attended.
Exhibitors included Headline Sponsor Cardiff Audi, showcasing the beautiful A7 outside the Marriott hotel in central Cardiff, Foie Royale, Falcon Foodservice, Syft, Koppert Cress, Santa Maria and Prowrap.
First to take to the stage was Andrew with Chefs’ Forum Founder Catherine Farinha. Catherine and Andrew welcomed the hundred or so guests to the event and spoke about the positivity of chefs, colleges and universities coming together to raise the profile of the hospitality industry in Wales.
Catherine then welcomed Jack Cook and Alex Byrn from award-winning butchers Walter Rose & Son to the stage to give an expert pork butchery demonstration, creating cuts for Andrew to cook with.
Andrew then demonstrated a delicious pork loin dish with butternut squash puree, garnished with choice micro herbs from Koppert Cress. Koppert development chef Jak Cresser-Brown paired some excellent cresses as ingredients as opposed to garnish including micro shiso purple and gagmnam tops. Jak suggested shiso purple because it paired very nicely with the Asian influenced
flavours, as well as the butternut squash. The Gangnam tops gave a fresh crispy bite to the finished dish.
Gareth Hope, Executive Chef of Marriott St Pierre in Newport then took to the stage to create a beautiful herb-crusted striploin. Jak gave Gareth Time Cress as an aromatic to cook the striploin and then to finish Jak suggested Tahoon, which enhanced the richness and deepened the flavour of the dish. Whilst they were demonstration, both chefs spoke of their camaraderie as part of the Marriott culinary team and said they often join forces for cooking eve
nts and CPD.
Mike Logut of Foie Royale then presented his fantastic ethical alternative to foie gras and it went down a storm with the chefs.
Andrew’s sous chef Angelo Rodrigues rounded-up the event with a brilliant eclair filling and decorating competition for the Coleg Gwent students. The prize was a day in the kitchen with the Marriott pastry chefs for the winner. Andrew was so impressed with all of the students that he offered to take a masterclass in the college for all students who took part. This will be arranged with Helen Lawless, Head of School for Hospitality 
and Catering.
Since the event yesterday, The Chefs’ Forum has been inundated with requests from chefs and colleges wishing to take part in quarterly events going forward – This is fantastic to see!
The next Welsh Chefs’ Forum event will be a Chefs’ Lunch, taking place at Cardiff and Vale College on the 17th June 2019. Any chefs or college wishing to attend should contact alexandra@redcherry.uk.com
McLeish Unveils Major Refurb Plans for a Modern Approach at Chapter One
Award-winning restaurant Chapter One in Orpington, Kent, closed its doors on January 2nd 2019 for a major six-figure refurbishment which will see chef-patron Andrew McLeish and business partner Marcel Faulstich unveil a more modern approach with greater variety and quality when they reopen in February. The new opening will also see a number of recruitment opportunities for both kitchen and Front of House staff.
Building on the site’s history as a popular place to dine and entertain since the 1930s, the new playful and confident interior created by Sherliker Design, whose clients include the French Laundry, RAC Club and the Corinthia Hotel, is inspired by the sophisticated elegance and convivial atmosphere of a bygone era. Stylish Art Deco influences and luxury furnishings include a bespoke reclaimed wood reception desk, monochrome sunburst design flooring and an eye-catching bar made from Portuguese pink marble. A relaxed all-weather terrace with comfy banquette seating will feature a retractable roof and outdoor heating for year-round dining.
In the kitchen, McLeish and his team led by head chef Dean Ferguson will continue to offer exceptional quality with regularly changing, seasonally-inspired modern European cooking. Classic dishes like Gin Cured Trout, Josper Grilled Australian Grain Fed Rib Eye Steak and Tarte Tatin will be served in the restaurant where a refined dining experience offers the ideal setting for special occasions and corporate entertaining with a choice of à la carte, menu du jour and a 5-course tasting menus. To complement the atmosphere of the new buzzy brasserie, there will be an informal menu of ‘favourites’ like burgers, battered cod and chips and bespoke house cocktails by mixologist Robert Cuvala.
Chapter One’s relaunch is the first major development since Andrew and Marcel Faulstich took ownership of the restaurant in August 2017. Having been a part of Chapter One’s story for nearly 20 years, Andrew is excited about breathing new life into the restaurant, he says, “The relaunch is an opportunity to showcase the versatility of Chapter One’s offering. Whether it’s entertaining clients, celebrations in the private dining room, a quick lunch in the brasserie or cocktails on the Terrace, our aim is to create an enjoyable and memorable experience with plenty of choice, fantastic service and quality that guests can depend on.
“Every element of the customer experience has been considered and we’re confident that the new Chapter One will bring something fresh and vibrant to the scene.”
Chapter One reopens in February 2019. For more information visit www.chapteronerestaurant.co.uk. To pre-book a table contact info@chapteronerestaurant.co.uk or call 01689 854 848.
HIT Training Has Won the ‘Training Provider of The Year’ Award at The Annual TES FE Awards 2018
HIT Training has taken the lead on the apprenticeship agenda. It was the first hospitality training provider to offer the new apprenticeship standards, 16 months ahead of the deadline, and has worked closely with employers to help them to understand the best way to maximise their apprenticeship programmes.
It also launched a sector-wide campaign to help to educate businesses on what the new apprenticeship levy, introduced last spring, means for them. Its levy handbook, designed to help businesses of all sizes understand the new funding system, was central to this campaign.
Since April, HIT has launched four new apprenticeship standards: hospitality supervisor, team leader, chef de partie and customer service practitioner, and a further eight standards are to be launched soon. The Chef Academy now has 16 centres across the country, designed to help employers attract and retain chefs and to assist in plugging the national skills shortage.
HIT also advises on the apprenticeship trailblazer group, and regularly provides panel speakers at national and local events, helping the sector to identify best practice and understand how to make the most of its investment in training.
HIT’s internal observation team continually monitors staff and gives feedback on how to improve. Quality assurers provide regular support remotely and face-to-face. As a result, both learner satisfaction and employer satisfaction are high – at 94 per cent and 93 per cent, respectively.
The judges said HIT Training has enjoyed “a monumental past year, driving the apprenticeship agenda. With great staff development and amazing learner and employer satisfaction, clearly HIT is one of the leaders of the sector.”
Winners attended a black-tie event at the Grosvenor House Hotel, London, hosted by the comic and actor Alan Davies, where more than 800 attendees celebrated and showcased the most exciting ideas, the best practice and the most inspiring teaching and leadership to be found in the further education sector.
This year’s categories and winners are as follows:
- Lifetime achievement: Jill Westerman, Northern College
- Outstanding use of technology for improving teaching, learning and assessment: Basingstoke College of Technology
- Employer engagement: Stephenson College
- Support for learners: Kirklees College
- Contribution to the local community: Elatt
- Best teaching and learning initiative: Barking and Dagenham College
- Professional services team of the year: Central Bedfordshire College
- Apprenticeship programme of the year: Busy Bees Training Academy
- Assessor of the year: Keith Haynes, Bedford College Group
- Teacher of the year: Alison Scattergood, East Durham College
- FE leader of the year: Lowell Williams, Dudley College of Technology
- FE college of the year: Fareham College
- Training provider of the year: HIT Training
- Sixth-form college of the year: Birkenhead Sixth Form College
- Adult and community learning provider of the year: Lancashire Adult Learning
- Specialist provider of the year: Foxes Academy
- Overall FE provider of the year: Foxes Academy
Salcombe Gin and Glorious Gastronomy Enjoyed by Devon Chefs at Salcombe Harbour Hotel
Brilliant sunshine kissed the stunning Salcombe estuary on Monday (25) September. Top chefs from Devon and beyond gathered at the superb Salcombe Harbour Hotel for a day of culinary celebration and networking.
The Chefs’ Forum holds four events per year in Devon and it was fantastic to see so many loyal supporters from across the county and beyond!
Head Chef Jamie Gulliford welcomed eleven students from South Devon College into his kitchen to cook and serve canapes from his menu with ingredients supplied by Two Brothers Foods, Rex Down Fish Merchants, Arthur David Foodservice, Koppert Cress and Dart Fresh.
Jamie said:
“From my experience, you don’t know what to expect from students when they arrive in the kitchen. Today, however showed me that the South Devon College students were more than capable of rising to the challenge. Once I showed them what to do, they created and served the canapes with very little intervention from me. I am delighted with their attitude and results produced.”
Jamie opened the show with a fabulous demo of goat’s cheese quenelle in bread crumbs with pickled beetroot. He announced that it would be going on the menu next week, so today’s event was a great opportunity to test it on his chef peers.
Next up, was Gavin Roberts of Two Brothers Foods who gave an impressive butchery master class on how ‘clever cooks use cheaper cuts’. He showed the chefs how to save huge money of their bottom line through substituting more popular cuts with less well-known delicious alternatives. Beef shin, chuck steak and flat iron steaks, King Arthur/Faux Rib roast were all promoted as ‘the way forward’ whether they bought from Two Brothers or otherwise.
Gavin said:
“Of course, I would love you to use Two Brothers for all of your butchery needs, but if you ask any butcher for Bucco (shin), Blade roast, or any other of the other cheaper cuts I have demonstrated today, they will probably kiss you!
We as an industry need to recognise, that there is only a finite amount of prime cuts on any animal. In terms of sustainability, every kitchen only using fillet, rump, ribeye or lamb chump (examples) is simply unsustainable.
Not only are we morally obligated to use more of the beast having taken its life, but in not embracing these lesser known cuts we are truly missing out on deliciously different gastro adventures with strong USP & robbing ourselves of some absolute GP% legends… Were all on the same side…Oui chef!”
Keith Rowland of Webilt cooked-up the delicious beef cuts on the Inducs induction grill, then finished them in the Convotherm mini oven – A fantastic space-saving, single phase combi oven – a brilliant little cousin to its larger three phase editions in the Convotherm range – The chefs were suitably impressed with the meat as well as the technological brilliance.
Angus Lugsdin, Founder of Salcombe Gin then took the floor to give a tasting of his delicious handcrafted gin, distilled with thirteen carefully selected botanicals.
Rikki Down of Rex Down Fish Merchants led the students in filleting some local plaice. The students did a great job with Liam Hope-Brown, level two student securing himself a day of fish filleting at Rex Down HQ to really hone his skills.
Paul Griffiths, Wholesale Manager at Clifton Coffee rounded-off the day with a coffee cupping demonstration, encouraging chefs to ‘slurp’ his ti
med brews in order to truly experience different tasting notes in his speciality coffee. This was accompanied by yet more delicious afternoon tea canapés prepared by the students.
A great day was had by all and the event was extremely well-received by all who attended.
The Chefs’ Forum will hold a Chefs’ Lunch on the 13th November at South Devon College featuring Mitch Tonks and Mark Dodson cooking with the students to raise money for The Chefs’ Forum Educational Foundation. Anyone wishing to secure their place, please contact catherine@redcherry.uk.com
Photography by: www.fayditphotography.com
SHELTERBOX ASKS RESTAURANTS TO ‘SHINE’ THIS WINTER
Disaster relief charity, ShelterBox, is calling for chefs, restaurants and individuals across the country to host candlelit fundraising feasts this winter to raise urgently needed money for families made homeless by conflict and natural disaster. The charity’s winter campaign, Shine for ShelterBox launches on Monday 6 November 2017. To find out more about getting involved and to request a supporters pack visit www.shelterbox.org/shine
The call comes after success in 2016, when 25 leading chefs, restaurants and venues across the UK raised over £36,500, brightening the lives of more than 5,000 families robbed of their homes around the world. High-profile supporters included celebrity chefs Rick Stein, Oliver Rowe, Olia Hercules, and top venues including Carousel London, The Candlelight Club in London and St Michael’s Mount in Cornwall. Chefs, Dan Doherty and Signe Johansen also created recipes for the Shine for ShelterBox magazine, and actress Sharon Horgan got involved providing a voiceover for a film about the campaign.
Oliver Rowe cooked up a feast at Carousel in London, alongside chefs Olia Hercules, Alex Hely-Hutchinson and Peter Harrison. Oliver said: “I was so pleased to be able to support Shine For ShelterBox last November. We cooked up a Haitian-inspired feast to mark the charity’s recent deployment following Hurricane Matthew. It was a great night and had a ball being involved! Getting together with friends and family and feasting by candlelight is a fabulous way to raise funds and brighten lives of those affected by disasters around the world. It’s great to hear this brilliant campaign will take place again this year.”
ShelterBox is an international aid charity that hand delivers emergency aid to families devastated by conflict or natural disaster, to give them shelter and tools to rebuild their lives. Inspired by the charity’s LuminAID solar lights, Shine for ShelterBox raises money to bring light and shelter to those who have lost everything.
Lucy Holden from ShelterBox, explains: “When disasters strike and power lines go down, families are left vulnerable, wrenched away from comfort and light. That’s why, alongside our shelter aid, we provide lights that dispel the dark and help families in desperate circumstances feel a little bit safer. Shine for ShelterBox means more light for families, providing a bit of safety, hope and comfort when they need it most.
“Light is at the center of our winter campaign. We want people to get together and have loads of candlelit, feasting fun, whilst also raising loads of money for those made homeless by conflict and natural disaster.”
This years’ Shine for ShelterBox will build on the success of last year, with more support from high-profile chefs and venues, as well as some special events in unusual locations. The charity will also be laying down a ‘Shine for ShelterBox Challenge’ to a handpicked selection of bloggers, chefs and celebrities that will see them create a meal for friends from the contents of a special ‘Shine’ box.
To find out more about getting involved and to request a supporters pack visit www.shelterbox.org/shine or call 01872 302700
