Cornwall’s Next Generation Smashed The Chefs’ Forum Lunch at The Idle Rocks

The stunning harbourside location of The Idle Rocks, St Mawes, hosted an unforgettable Chefs’ Forum Cornwall Lunch on Monday 3rd November 2025, where Cornwall’s emerging culinary talents cooked alongside some of the region’s most renowned chefs.

The afternoon began with a 12pm drinks reception, featuring the elegant Silverhand Silver Reign Organic Rosé Brut from Kent – a sparkling start to a day that showcased the very best of Cornish talent, produce, and hospitality.

Catherine Farinha, Founder and CEO of The Chefs’ Forum, said:

“This event was a wonderful celebration of Cornish hospitality at its best. The partnership between leading chefs and students from Cornwall College truly embodied what The Chefs’ Forum represents: nurturing talent, sharing knowledge, and celebrating excellent food.”

Students from Cornwall College joined top chefs to deliver a stunning four-course menu that demonstrated exceptional skill and creativity.

The menu opened with Alfie Hazlitt (Head Chef, INDIDOG) serving Crudo Sicilian Prawns with White Peach Ponzu, Miso Mayonnaise, Sesame & Fennel Seed Furikake – a dish that perfectly balanced freshness and umami. Guy Owen, Executive Chef at The Idle Rocks, followed with a comforting yet refined Cod with Warm Tartare Sauce and Scraps.

Guy Owen, Executive Chef at Idle Rocks added:

“It was a pleasure to welcome The Chefs’ Forum to The Idle Rocks. Working alongside the students today reminded me how exciting this industry can be when you’re just starting out. Their enthusiasm and curiosity were infectious, and they rose to the challenge brilliantly. Cornwall’s kitchens have a bright future if this is the level of talent coming through.”

Ollie Wyatt, Head Chef at The Alverton, impressed guests with his main course of Loin of Venison, Sherry Jus, Braised Chicory, and Chanterelle Mushrooms, while Gavin Edney, the Executive Chef at The Headland, delivered a stunning finale of Ceiba Organic Weiss Chocolate with Caramelised Figs and Fig Leaf Ice Cream.

Guests savoured carefully paired wines from LWC Drinks:  Assyrtiko from Gikas Winery (Greece) and Bar Dog Pinot Noir (California), which perfectly complemented the menu.

Suppliers Ritter Courivaud, Ritter Fresh, and Dole Foodservice Cornwall, proudly sponsored the event, providing quality ingredients that enabled the chefs and students to excel.

This collaborative showcase was more than just a lunch – it celebrated Cornwall’s vibrant food scene and demonstrated how education, industry, and innovation can come together to shape the future.

Cornwall College’s hospitality students played an integral role in the success of the day, gaining invaluable hands-on experience working alongside industry leaders. Their professionalism, passion, and skill were applauded by all, underscoring why the future of hospitality in Cornwall is brighter than ever.  The stars of the day were Rhianna Smith BOH and Lily Hooper FOH.

Rhianna said

“Being part of this event was such an amazing experience. To work in a professional kitchen alongside chefs like Guy Owen and Alfie Hazlitt really built my confidence and showed me what’s possible in my career. It’s inspired me to keep learning and push myself further, I’ll never forget it!”

“It’s days like these that remind us of the strength of Cornwall’s culinary community – and the potential held by the next generation,” said Catherine Farinha, Director of The Chefs’ Forum.

From the outstanding coastal location to the impeccable execution, the Cornwall Chefs’ Forum Lunch at The Idle Rocks was a triumphant celebration of talent, teamwork, and the vibrant spirit of Cornish hospitality.

Thank you to all our sponsors, including Ritter Courivaud, Ritter Fresh, Dole Foodservice, MCS Technical Products, LWC Drinks, Pure Ionic Water and Chef Works.

Photography & film by Carlos Farinha