ChefFest at The White Hart was Smoking Hot!

A heat wave, fire and flames set the theme for The Chefs’ Forum’s summer ‘ChefFest’ at the marvellous White Hart in Weston-in-Gordano, near Bristol.  Top chefs from Bristol and surrounds gathered in the venue’s sun-drenched, impeccably-designed beer garden for a dramatic celebration of outdoor cooking, courtesy of CCS and Walter Rose Butchers. Head Chef Miles Goodfield welcomed Courtney Curtis (17), a HIT Training learner into his kitchen to prepare canapés for the chefs who arrived at midday.

Miles, Courtney and the team produced some delicious tapas-style bites including Cauliflower Cheese Arancini, Chiceroni, Tea Cakes and Millionaire Shortbread. These were accompanied by Orchard Pig ‘Truffler’ cider and the non-alcoholic ‘Totally Minted’ which are always available at The White Hart. Jose Melim, Director of Bath-based Easy Jose coffee, took a break from serving the most delicious coffee ever, to win his height in cider in championing the a blow dart game to hit (a picture of) the Orchard Pig!

Complete with giant wigwam, The White Hart proved the perfect setting for flame-fuelled capers as Bristol chefs saw live fire cooking expert, Cornelius Veakins fire up the Alfa Pizza oven, Bradley Smoker and Grill Dome.  The guests were wowed with delicious charred, smoked and grilled treats that didn’t seem to stop throughout the day.

David Negro, pizza chef at The White Hart showcased his 72 hour dough and delicious Napoli pizza recipe. David cooked the Italian delicacy for just a few minutes in the Alfa Pizza oven to produce the most deliciously light pizza, still whilst maintaining a slightly doughy consistency.

Jack Cook from Walter Rose Butchers then preformed an expert butchery demo of single muscle beef rump and pork loin.  The chefs really enjoy learning how to maximise from every part of the animal.  Jack’s demo not only inspired menus but also reinforced the reason why Walter Rose butchers supply more Michelin-starred chefs than any other butcher in the country, including TV chef Tom Kerridge.

The suitably tropical, Grand Finale to the day was a ‘CaribAsian’ cookery demo by ‘Made in Bristol’, TV Chefs, Sherrie Eugene-Hart and Pat Hart. Sherrie and Pat blend an intoxicating infusion of Caribbean and Asian food from recipes handed down by their parents. Coley fish curry proved a real hit with the chefs as they were taken on a culinary cultural adventure in the scorching heat by the highly entertaining husband and wife team. Peter Dobson of CCS was on hand to finish the naan bread in the Alfa Pizza oven.

Bristol-based veg supplier and The Chefs’ Forum sponsor, Total Produce showcased its fantastic range of fresh produce and fine foods in supplying ingredients for the canapés and demos on the day.  Bristol Audi gave guests cabriolet-envy featuring the beautiful A5 with roof down in a stunning car display at the event.

A glorious day was had by all at The Whit Hart.  It gave catering college lecturers, chefs and industry people a chance to catch-up, share knowledge and expertise in a relaxed and fun environment.  The White Hart is the ideal event venue, available for hire and playing host to its very own beer festival from the 3-4^th September, please visit www.thewhitehartwig.com for contact details.

Photography by Andrew Plant: www.andrewplantphotography.com