Evolv Collection Chefs Shine at Spectacular Birmingham & Midlands Lunch at 24 Stories

Leading chefs, rising student stars and top hospitality suppliers came together for an unforgettable Chefs’ Forum employer showcase celebrating talent, collaboration and the future of the industry.

Yesterday’s Birmingham & Midlands Lunch at 24 Stories was a spectacular celebration of hospitality talent, collaboration and culinary excellence, bringing together leading chefs from the Evolv Collection (formerly D&D London) alongside students, suppliers and industry professionals for an afternoon of all things culinary.

The Chefs’ Forum would like to express its sincere thanks to all the sponsors and partners who made the event possible, including the brilliant chefs from three properties in the Evolv Collection, South & City College Birmingham, MDCV UK for the expertly paired wines from Silverhand Estate and Château de Berne, Chef Works, Frites Atelier, Dole Foodservice, Wright Brothers, MCS Technical Products, Pure Ionic Water, Purbeck Ice Cream, and Aussie Beef & Lamb for their continued support for chef development and hospitality education.

Ellie Delaney, Account Manager at MDCV UK said

“We are incredibly proud to support The Chefs’ Forum and this event that championed hospitality education and talent development. The atmosphere at 24 Stories was superb and it was wonderful to see chefs, students and suppliers all coming together to celebrate excellence in hospitality.”

Clinton Da Sousa of Chef Works UK added

“The level of professionalism and passion from both the chefs and students was truly impressive, it was great to supply chef jackets to all the chefs. Supporting The Chefs’ Forum and Chefs’ Forum Academy and seeing young people engage so enthusiastically with the industry is incredibly rewarding.  It was also really interesting to talk to other brands who were there, who we plan to support with branded chef wear – A speciality for us!”

Guests were treated to an exceptional menu that showcased the creativity and technical skill of the Evolv Collection chefs. The lunch opened with a beautifully executed starter from Dan Scott, Executive Chef at 20 Stories (Manchester), featuring English asparagus, whipped goat’s cheese, oxalis, elderflower and Parmesan, paired with Château de Berne Blanc 2024.

The fish course was prepared by Liam Price, Group Operations Chef for the Evolv Collection, who served Brixham ray wing with heritage tomato vierge, mussels and nduja arrabbiata, paired with La Grande Cuvée Rosé 2024 from Château de Berne.

Liam Price, Group Operations Chef, Evolv Collection said

“The collaboration between the chefs, students and suppliers was outstanding. The standard of the food, service and professionalism on display was exceptional, and it was brilliant to see the student’s gaining confidence and experience throughout the day. It was also a pleasure to work with Ray Wing, sponsored by Wright Brothers.”

For the main course, Lukasz Lutostanski, Head Chef at 24 Stories (Birmingham), delivered an outstanding pan-fried Aussie fillet steak with stuffed bolognese morel, filo tartare tartlet, wild garlic aioli, summer truffle and Madeira jus, served alongside disrupter premium fries’ brand, Frites Atelier fries and paired with La Grande Cuvée Rouge 2021.

Lukasz Lutostanski, Head Chef, 24 Stories said

“It was a real privilege to host such an incredible group of chefs, students and industry partners at 24 Stories. The energy in the kitchen and dining room throughout the day was fantastic. Events like this are so important because they inspire the next generation and show students what great hospitality looks like in a live environment.”

Following a refreshing Purbeck Ice Cream blood orange sorbet palate cleanser, guests enjoyed a decadent dessert from Farid Saidoun, Head Pastry Chef at 14 Stories (London). His chocolate flourless double chocolate layered cake with mascarpone chantilly and Purbeck salted caramel ice cream provided the perfect finale to the lunch, accompanied by Silver Reign Rosé NV from Silverhand Estate.

A highlight of the day was the contribution of students from South & City College Birmingham, who worked seamlessly alongside the professional brigade and front-of-house teams throughout the service. Special congratulations go to Jess Andrews, named Front of House Star of the Day, and to Tedi Zima, who received the Back of House Star of the Day award. Both students were presented with a copy of The Chefs’ Knowledge, published by The Chefs’ Forum, in recognition of their outstanding professionalism, passion and commitment.

Tedi, Back of House Star of the Day and Student at South & City College Birmingham said

“I absolutely love being part of The Chefs’ Forum Academy because every event, trip and industry visit gives us new experiences and opportunities to learn from amazing chefs. Working alongside the Evolv Collection team at 24 Stories was incredible and winning Back of House Star of the Day and the book from The Chefs’ Forum made it even more special.”

Employer showcase events such as this continue to prove hugely popular, bringing together the UK’s leading hospitality groups with aspiring young chefs and hospitality professionals. These events offer invaluable industry insight, hands-on experience and mentoring opportunities, helping to inspire and nurture the hospitality industry’s future talent pipeline.

Sapphire Miles, Business Development and Sales Manager at Pure Ionic Water concluded

“Employer showcase events like this are invaluable for the industry. They create meaningful connections between education and hospitality businesses while giving students a real insight into professional kitchens and service environments. It was a fantastic day from start to finish.”

The Chefs’ Forum would like to thank every chef, student, sponsor and guest who contributed to such a memorable and successful lunch and looks forward to continuing to support collaboration between industry and education across the UK.

Film & photography by Carlos Farinha @carlosclickuk