Direct Seafoods and The Chefs’ Forum Champion Next Generation Chefs at West London College

At the forefront of everything we do at The Chefs’ Forum, one mission remains a cut above the rest – bridging the gap between the classroom and the professional kitchen. This is vital for the future of hospitality, and our latest session at West London College proved just how powerful that connection can be.

On Friday 16th October, a mixture of both Level 3 culinary students and apprentices stepped into the kitchen for a hands-on masterclass led by Ben Purton, Head of Culinary Development at Direct Seafoods. Empowering young talent relies on real-world experience and direct access to industry leaders. In addition to this, being able to access the same high-calibre ingredients that will play a starring role in their future culinary journey allows students to understand true quality first-hand. This was made possible by Direct Seafoods London, who supplied exceptionally fresh, prime live lobsters for the session, giving 20 aspiring chefs an incredible opportunity. For many in the room, it was their first time humanely dispatching and preparing fresh lobster from scratch.

Under Ben’s guidance, the students worked through key practical techniques, including humane dispatch, shell extraction, and sauce reduction. Beyond the cooking itself, this masterclass highlighted the vital synergy between education, suppliers, and active industry professionals. When suppliers and chefs step up to mentor the next generation, it builds the confidence and skill base our sector needs to thrive.

Reflecting on the session, Ben said, “It’s always a privilege to work with the next generation of chefs, and giving these students hands-on experience with live lobster is so important for their growth. At Direct Seafood’s, Daily Fish and Channel Fisheries we pride ourselves on supplying prime, top-tier seafood to the trade, so bringing that exact restaurant-grade quality into the college kitchen gives them a genuine taste of working at the highest level.”

Bob Carruthers, Chef Lecturer at West London College added

“For many of our students, this was their very first time handling and humanely dispatching live lobster. Seeing them rise to the challenge under Ben’s expert guidance has been fantastic. Partnerships like this show our learners what high-end hospitality is all about, and we are incredibly grateful to Direct Seafoods London for sponsoring such an unforgettable session.”

A big thank you to Ben Purton and Direct Seafoods London for supporting the students and helping shape the future of our industry!