Devon Chefs Enjoy a Coastal Forage and Bug Demo in Sunny Salcombe!
South Sands Hotel hosted a Costal Forage led by expert Devon Forager David Harrison and Michelin-starred Chef Simon Hulstone and a surprise bug cookery demo by Peter Gorton!
Expert forager David Harrison led top chefs and catering students from South Devon College around the stunning South Sands cove, rocks and coastal scrubland. As the various edible plants and weeds were discovered, chef Simon Hulstone showed fellow chefs the best way to incorporate the haul of sea plantain, Wild Carrot and Mallow into their restaurant menus.
“Sea Plantain is fabulous in risotto, this important thing is not to over-cook it so add it near the end of cooking time. Rock Samphire is great as a cooked herb on top of roasted fish”!
Simon Hulstone, Chef Patron, The Elephant, Torquay
Rock Samphire, Sea Beet and Ivy Leaf Toad Flax all grow in abundance in and around South Sands Beach – Now Chefs’ Forum Member Chefs and students from South Devon College know exactly how to identify and cook with these fabulous wild, free ingredients .
David also warned the group against mistaking similar looking species like confusing deadly hemlock for harmless chervil.
The fantastic Peter Gorton then performed an impressive bug cookery demo of Thai-style meal worm risotto with a good helping of personality and humour, then garnished with samphire!
Peter Gorton recently held a ‘bug night’ with Mr Smitters (entomologist, Plymouth University) at his Devon restaurant ‘Gorton’s of Tavistock‘. The critters went down a storm at a sell-out evening – They proved equally popular with Chefs’ Forum Members at yesterday’s event, Peter Said:
“In a few years time, bugs will be far more mainstream. Other cultures eat them as a staple as they are an incredible source of protein. You have to compare it to sushi 20 years ago. People said they wouldn’t take it, but look at it now. You see it in a lot of restaurants and supermarkets, so who’s to say bugs can’t be the next superfood?
Chefs munched on meal worms, crunched crickets and lunched on locusts in the great tasting risotto cooked in the demo to around 50 top Devon Food Heroes!
Stuart Downie said,
“I was very impressed with the South Devon College students who joined my brigade to prepare and serve canapés and barbecue at today’s event, it was great to see so many chefs enjoying themselves at what was a highly enjoyable day for all”
The Chefs’ Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation and engaging with this extremely positive organisation.
The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time it was coastal foraging for menus and the versatility of bugs as a credible ingredient – This also motivates and inspires students and shows them how amazing ‘chef life’ can be!