Dorset & Hampshire Chefs Enjoyed Butchery, BBQ & Beer by the Sea at Urban Reef
On Monday (18) September, top chefs including Matt Budden, Tony Beale, Mark Hartstone, Jan Bretschneider and Andy MacKenzie along with front of house professionals from across Dorset & Hampshire came together for a day of butchery, cookery and ingredient discovery in the sun at the beautiful, glass-fronted mezzanine – The Chefs’ Forum couldn’t have asked for better weather on a mid-September Monday!
Executive Chef Ian Gibbs welcomed HIT learner, Megan Kellaway into his busy kitchen to help prepare canapes and wood fire oven pizzas for the great number of industry guests who arrived at midday.
The day started with a vibrant networking session as chefs used the time to catch up with post colleagues and new friends. A welcome drink of delicious Prosecco brut from Tenuta San Giorgio, showcased by Italian wine specialist Phillip Carter of Carter Importing.
Head Chef Wayne Joyce and Ian Gibbs showcased their menus in a delicious range of canapés with ingredients supplier by Chefs’ Forum sponsors Walter Rose & Son, Country Fare, Koppert Cress and Hutchings Brothers Seafood.
The day quickly gathered momentum as Ian and the Urban Reef chefs took to the outside demo kitchen on the balcony to cook a tasty dish of hake fritters. Ian narrated as his team cooked the dish in record time, he said:
“In a busy place like this, food must be quick to prepare and tasty. This dish is a ‘Wayne dish’ created by our Head Chef Wayne Joyce, who was meant to be demoing today, but has had to jump into the kitchen as we are really busy downstairs. I work across the group in a strategic role looking at how we develop menus, using more of our south coast produce, like that on display here today – it’s great to have so many chefs here!”
Added to the Urban Reef chef demo was simultaneous pork butchery demo by forth generation butcher Charlie Cook. Charlie broke down half a pig while the chefs were cooking their hake dish with tzatziki. Charlie showcased pork chops, spare ribs, how to tie pork shoulder roasting joints, pork loin and pork belly. He also explained how ALL of the offcuts are used in Walter Rose’s award-winning sausages.
“The best thing about butchery is nothing is wasted. Our pigs come from Cameron Naughton, a third generation farmer at West End Farm, Bishops Canning, just three miles from Devizes – We’ve been working with him for nearly 30 years. All pigs are Outdoor Bred to exacting RSPCA Freedom Food
Welfare standards. The quality of our pork, as a result is simply amazing – firm textured, rose pink, with a light cover of beautiful white fat and dry rind for fantastic crackling.”
Delicious Clifton Coffee was on tap as the cool team of coffee aficionados impressed the guests with their delicious coffee and barista skills. Ian further-sweetened the offer with delectable mini Conker Gin Frangipane to accompany. Guests were given an insight into the brilliant E1 Project – Finca Buena Vista espresso and the great relationships Clifton Coffee has with coffee producers, buying direct from source.
A beer-tasting session with 8 Arch Brewery and fish filleting demonstration by Hayden Burnell of Hutchings Brothers Seafood and a brilliant BBQ on the Monolith Kamado with Living Outside all contributed to making the day a resounding success, enjoyed by all who hosted, contributed and attended.
The Chefs’ Forum look forward to its next event at the Italian Villa with multi-award-winning caterers, Beales Gourmet. Students from Highbury College and HIT Training will showcase their skills to employers from across Dorset and Hampshire who will attend.