Cornish Chefs’ Big Brunch for Charity

Chefs, restauranteurs and hospitality professionals descended on Porthleven this week (Monday 19th September) for the Kota Kai Big Brunch, hosted by The Chefs’ Forum, to raise funds for industry charity Hospitality Action.

stuart-eddy-from-the-squaresimon-allott-from-rick-steins-porthlevenjude-kereama-kota-kaiFeaturing a menu devised by Kota Kai proprietor and Great British Menu South West finalist Jude Kereama, dishes were prepared by chefs from fellow Porthleven eateries Kota Kai, Amelies, Rick Steins, The Square and The Ship Inn, assisted by students from Truro & Penwith College, Cornwall College and HIT Training.

daniel-toft-from-amelies-with-studentsJude said: “Today’s been a great day, with a fantastic turnout despite the Cornish weather! It’s been brilliant to work with The Chefs’ Forum and put on a great show for the rest of the industry, with everyone getting involved.”

Zachary Donovan, 18 from Helston and studying a VRQ Level 3 Catering qualification at Cornwall College Camborne, said: “I’ve really enjoyed today, making connections and networking with professional chefs. It’s worked out really well for me too, as I’ve been asked to chat with one of the head chefs afterwards!”

judes-demo-dish-rock-poolCombining networking opportunities with a mini trade exhibition and a wine tasting session run by WSET and Ellis Wharton Wines, paired with delicious Spanish delights from Brindisa, the event also included a cookery masterclass from Jude, who demonstrated some of his favourite dishes using the finest local produce. Induced energy provided market-leading, British-made induction hobs, coupled with Contacto Induction Pans.

brunch-is-servedThe event also garnered plenty of support from the local community, with Porthleven Gig Club, Porthleven BID and Porthleven Village Hall donating electricity, gazebos and seating for the day, set up by staff from Nauti But Ice Café. Produce was kindly donated by Total Produce, Kingfisher Brixham, Brindisa, Aval Dor Vodka, Global Koffi and Two Brothers Butchers.

stuart-mathieson-with-the-grand-total-raisedIn total, the event raised over £900 for Hospitality Action, which will now be used to support chefs and anyone who works in the industry who finds themselves in crisis, by providing grants, counselling and coaching or signposting them to other sources of support they may need.

Catherine Farinha, founder of The Chefs’ Forum, said: “It’s been a great day; it’s shown how the industry can come together to raise vital funds for chefs that have fallen on hard times, supporting the next generation and each other.”

Ellie Gressett, EAP Business Development Manager at Hospitality Action, said: “Today’s been a fantastic success and it’s been great to see everyone pull together, including the local restaurants and even the public, to show their support, so I’d just like to thank everyone that came and gave so generously.”

Photography by