Dorset and Hampshire Chefs learn Butchery, Grill and Chill at Rhinefield House
Top chefs from across Dorset and Hampshire came together to enjoy an afternoon of cookery demonstrations, networking and Clayzer at Rhinefield House, Brockenhurst on Monday (June 19). The event was kissed with glorious sunshine and took place within wildlife-abundant utopia that is The New Forest.
The event gave chefs the chance to network in a peaceful rural location and meet leading suppliers whilst showcasing HIT Training learners currently on work based training programmes at Rhinefield House – A national account for HIT The visiting chefs were treated to a delicious canapé and fizz reception where Executive Chef Byron Hayter and his team of HIT Training learners showcased produce from Chefs’ Forum Sponsors Walter Rose & Sons, Total Produce and Kingfisher Brixham in mouth-watering canapés.
Executive Chef Byron Hayter has been using HIT Training in both his previous role at Eastwell Manor and now at Rhinefied House, part of the Handpicked Hotel Collection CDP Ionut Negrei joined Byron on the demo stage to cook a duo of delicious dishes showcasing Kingfisher Brixham Scallops, Turbot and Walter Rose Pig Cheeks. Byron and Ionut brilliantly executed a dish of Scallops with pomegranate and cauliflower, then Pigs cheek with turbot, beetroot and shallot in front of an audience of forty top chefs who attended.
“I have been using HIT Training for three or four years now and I am very happy with the level of service and support they give my team. Work-based learning enables my brigade to improve and hone their skills on the job, helping me to achieve a well-trained, competent team that is a valuable asset to my kitchen. I had a very proud moment today seeing how confident my HIT learner and CDP Ionut was on the demo stage, managing the surf and turf BBQ on the alfresco kitchen – It was great to see all his hard work paying off. Ionut started his training with HIT and I at Eastwell Manor and has continued with us both, here at Rhinefield – A real success story!”
This was followed by a presentation on beef butchery by Jack Cook of Walter Rose & Sons showing how to cut different steaks and utilise all hindquarter meat from the rib to the rump of the cow.
The fantastic array of steaks: Chateaubriand, bavette, spider, fillet, rump, rump tail, picanha and ribeye all made their way onto the shiny new Rexmartins alfresco modular kitchen where they joined beautiful king prawns , sea bream and sea bass from Kingfisher Brixham. The chefs enjoyed a well-deserved surf and turf BBQ on their day off!
Forth generation, expert butcher Jack Cook said:
“I really enjoy giving butchery demonstrations at Chefs’ Forum events. I have received very positive feedback from chefs here today. It is great to be able to show chefs how to minimise waste and maximise profits through learning butchery and encouraging them to try their hand at it. Chefs are always welcome to visit us in Devizes, free of charge to enhance their skill set and watch our expert team at work. I would encourage any chefs wishing to further their butchery skills to contact The Chefs’ Forum to arrange a day with us.”
The event ended by giving guests the chance to show off their shooting skills by taking part in a game of Clazer shooting with a prize awarded to the chef with highest number of points. The winning chef was Ashley Randle of The George Hotel in Yarmouth on the Isle of White who won a day of butchery with Walter Rose & Sons at the cutting plant in Devizes, Wiltshire.
Catherine Farinha said: “It was great to see Ionut, the HIT learner leading the cookery demo at Rhinefield House today. The Chefs’ Forum is all about showcasing the skills of the next generation of chefs and I think everyone would agree that today’s demo did just that. Highlights of today were the briliant beef butchery from Walter Rose and the fabulous BBQ on the Rexmartins outdoor kitchen – It’s great to introduce professional chefs to top suppliers and showcase advanced culinary and butchery skills from the very best in the business. I would like to thank everyone for coming today, and especially our sponsors without whom these events would not be possible.”