Four Chefs, Two Colleges, One Incredible Welsh Hospitality Showcase!

The Chefs’ Forum brought culinary talent and industry expertise together for a memorable afternoon of exceptional food and future-focused collaboration.

The Chefs’ Forum brought together Wales’ hospitality community for a fantastic afternoon of culinary excellence, industry networking and student development at Cornerstone by Spiros in Cardiff on Monday 12th October 2026.

The prestigious event celebrated the very best of Welsh hospitality, bringing professional chefs, hospitality employers, suppliers and catering students together for a spectacular four-course lunch prepared by four outstanding chefs, supported by the next generation of culinary talent.

Hosted at the beautiful Cornerstone by Spiros on Charles Street in the heart of Cardiff, the event provided an invaluable opportunity for hospitality students from Cardiff and Vale College and Coleg y Cymoedd to work alongside established industry professionals, gaining practical experience in a professional event environment.

The afternoon began with a drinks reception, sponsored by MDCV, pouring their signature English Sparkling Silver Reign, offering guests the chance to reconnect with industry colleagues, discover new products and forge valuable business relationships, before sitting down to enjoy an exceptional four-course menu.

Four Outstanding Chefs, One Spectacular Menu

The culinary line-up showcased the diversity, creativity and talent of the Welsh hospitality industry, with each chef responsible for a different course.

Krishnan Pankaj, Chef Patron of Keralan Karavan, opened proceedings with a stunning, theatrical starter, bringing his distinctive culinary style and passion for vibrant flavours to the menu.

The dish: The Chaat Chat -Taj Mahal Tokri Chaat (smoked black chickpeas, sweet potatoes with jaggery, tamarind and ginger chutney) and poppin plum & mango poorie shots.

Krishnan said:

“The Chefs’ Forum is brilliant at bringing our industry together, and we are proud to have worked with them for years. Today’s lunch was a fantastic example of what can be achieved when chefs, colleges and suppliers collaborate. It was a pleasure to work with the students, share our knowledge and see their enthusiasm for the industry. Opportunities like this are vital to developing the next generation of chefs.”

The fish course was created by Gareth Hope, Executive Chef at The Royal George, who demonstrated his expertise in showcasing quality ingredients through refined cooking techniques.

The dish: Mackerel escabeche with Bramley apple and burnt fig.

Gareth commented:

“It was a wonderful afternoon and a true celebration of the talent we have here in Wales. Working alongside the students was especially rewarding. They were eager to learn, enthusiastic and keen to get involved. Providing young people with access to professional kitchens, experienced chefs and industry events is essential if we want to inspire and retain future talent.”

The main course was prepared by Spiro Borg, Chef Patron of Spiros Fine Dining & Events, whose team welcomed The Chefs’ Forum and its guests to Cornerstone for the occasion.

The dish: Duo of Welsh lamb: Pan roast rump of lamb, 12-hour braised lamb shoulder, buttered baby vegetables, red wine lamb jus.

Spiro said:

“We were delighted to host The Chefs’ Forum Wales Lunch at Cornerstone. Bringing so many hospitality professionals together under one roof was a fantastic experience, and the atmosphere throughout the afternoon was wonderful. It was especially meaningful to welcome the students into our kitchen and give them the chance to experience the excitement and teamwork involved in delivering an event of this scale. We are passionate about supporting young talent, and this was a fantastic showcase for Welsh hospitality.”

Spiro has been appointed as High Sheriff of South Glamorgan, a foundation is being set up so there will be an endowment for future years to support several awards for youth and smaller charities that a little amount will make a big difference, each Sheriff will then choice an award for his or her year. Spiro’s will be for hospitality youth excellence, he has asked for any restaurant/hospitality establishment in South Glamorgan to get involved, one of the ideas floated was perhaps have a High Sheriff Wednesday to help support the foundation.

Completing the menu was Michael Coggan, Chef Patron of Petit Four Patisserie and winner of Bake Off: The Professionals 2021, who delivered the dessert course.

The dish: Pears & pecans.

Michael said:

“What a fantastic event! It was a privilege to cook alongside such a talented group of chefs and to work with students who are clearly passionate about honing their skills. Pastry demands precision, creativity and attention to detail, and it was brilliant to share some of that knowledge with the next generation. The enthusiasm and teamwork were wonderful to see.”

Inspiring the Next Generation of Hospitality Professionals

At the heart of every Chefs’ Forum Lunch is a commitment to bridging the gap between education and industry.

Students from Cardiff and Vale College and Coleg y Cymoedd were given the opportunity to work alongside professional chefs, experience the pressures and rewards of a live hospitality event and connect directly with potential future employers.

For many students, these experiences provide a valuable insight into the opportunities available within the hospitality sector, helping to build confidence, develop practical skills and establish important professional relationships.

Front of House Star of the Day was Naziya Bharde, from Cardiff & Vale College and Back of House Star of the Day was Nancy Barrett from Coleg y Cymoedd.

The event provided another excellent example of the importance of collaboration between hospitality education and professional industry networks.

The afternoon provided students with an opportunity to develop practical skills and gain exposure to the wider hospitality industry.

Paul Bailey from Coleg y Cymoedd said:

“We were delighted that our students had the opportunity to attend The Chefs’ Forum Wales Lunch. Experiences like this are invaluable, as they allow learners to put their skills into practice, work alongside respected chefs and build the confidence needed to succeed in a professional environment. The chance to network with employers and see the industry working together to support future talent was particularly valuable. It was a hugely successful event and a wonderful experience for everyone involved.”

Richard Littleton, Head of Hospitality and Catering at Cardiff and Vale College said

“The Chefs’ Forum continues to offer fantastic opportunities for students to connect with the hospitality industry. Being part of such a prestigious event was an incredibly positive experience for our learners, enabling them to work with talented professional chefs, experience a high-profile dining event and build valuable industry connections. We were extremely proud to be involved and grateful to everyone who took the time to support and inspire our students.”

Alex McMillan ran the front-of-house service with Richard and the students from both colleges, maintaining military precision throughout, and has recently joined Cardiff & Vale College as a Lecturer from industry. He really enjoyed the event and said

“This is a great opportunity for the students. I have recently joined the college and am pursuing my teaching qualification while teaching. It is so rewarding to share my industry experience with the next generation of hospitality professionals. I have always wanted to teach and am finding it incredibly rewarding.”

Celebrating the Suppliers Behind Welsh Hospitality

The Wales Lunch also celebrated the important role played by suppliers, producers and hospitality businesses in supporting the sector.

The event was supported by an impressive array of industry partners, including MCS Technical Products, Chef Works, Dole, Ashton Fishmongers, Cornerstone by Spiros, MDCV, The Royal George, Cardiff and Vale College, Coleg y Cymoedd, Petit Four Patisserie, Castell Howell and Pure Ionic Water.

The gathering provided an excellent platform for industry networking, giving hospitality professionals the opportunity to strengthen relationships, explore new collaborations and celebrate the quality and innovation across the supply chain.

By connecting suppliers directly with chefs, catering colleges and hospitality decision-makers, The Chefs’ Forum continues to foster meaningful relationships that benefit the wider industry.

A Celebration of Collaboration, Education and Culinary Excellence

Reflecting on the event, Catherine Farinha, founder of The Chefs’ Forum, said:

“What a fantastic celebration of Welsh hospitality! We were delighted to bring together a wonderful group of chefs, students, lecturers, suppliers and industry professionals at Cornerstone by Spiros.”

Our Chefs’ Lunches are about so much more than enjoying an exceptional meal. They are about forging meaningful connections between education and industry, showcasing brilliant suppliers and providing young people with opportunities that can genuinely shape their future careers.

I would like to express my heartfelt thanks to Spiro and his team for hosting us, to Krishnan, Gareth and Michael for sharing their exceptional talent, and to the lecturers and students from Cardiff and Vale College and Coleg y Cymoedd for their enthusiasm and hard work.

It is wonderful to see our industry coming together in such a positive, collaborative way. These events demonstrate how much can be achieved when we invest in our future chefs and hospitality professionals.”

Supporting the Future of Welsh Hospitality

The success of the Wales Lunch reinforced The Chefs’ Forum’s commitment to nurturing talent, championing professional development, and strengthening relationships between hospitality businesses and further education.

Through its national programme of Chefs’ Lunches, masterclasses, employer engagement and Academy enrichment sessions, The Chefs’ Forum continues to create opportunities for students to learn directly from industry professionals and to help hospitality employers connect with the workforce of tomorrow.

The Cardiff event was another celebration of the passion, professionalism and collaborative spirit that make the Welsh hospitality industry so special.

The Chefs’ Forum would like to thank all participating chefs, colleges, students, sponsors, suppliers and guests for making such a memorable occasion possible.

For more information on upcoming Chefs’ Forum events and opportunities to participate, or to reach out to the colleges who participated, visit www.thechefsforum.co.uk or email catherine@redcherry.uk.com

Photography & film by Carlos Farinha @carlosclickuk