The Chefs’ Forum celebrates its 1st Birthday!

A year after its launch, The Chefs’ Forum returns to Berwick Lodge on the 28th January 2013 for a ‘celebration of game meat’ to mark an extremely successful first year.

Top chefs from Bristol and surrounds will attend a clay pigeon shoot where Chris Wicks (Chef/Owner Bells Diner and Executive Chef Berwick Lodge) will showcase the plethora of delicious ways that game can be incorporated into restaurant menus.  He will showcase wood pigeon, partridge, pheasant, venison saddle and venison liver  in delicious canapés.

VRQ level 2 and BTEC students from City of Bristol College will aid Chris’ brigade of chefs in preparing and serving the canapés at the event.  It is these students (Chefs and Front of House) who will be placed in apprenticeships with the attendees over the coming months.  This will be a great chance for them to demonstrate their impressive skill sets.

BASC and Country Sports South West will be organising a clay shoot for the Ivy League of south west chefs to raise awareness of the versatility of game with the aim of encouraging more chefs to include it on their menus.

Annette Cole, Senior Manager of Country Sports South West, said:

 “Country Sports South West aims to offer a fun clay shooting experience for the Bristol chefs, to showcase the connection between the sport of game shooting and game meat and hopefully increase the use of game meat in the chefs repertoire.  Some of the chefs will also be testing their skills against one another in an exciting pheasant cook off to demonstrate the versatility of the meat.

The Chefs’ Forum launched in January 2012 and has since expanded to include highly accredited  chefs, catering colleges and top suppliers on a South West regional level.

Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:

It is wonderful that we are revisiting our stunning launch venue to commemorate an extremely successful first year.  We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene.  Communication between the two entities is now effortless and this will lead to the next generation of top chefs learning from the very best in the business.