Kent’s Cave Hotel Fires-up for Chefs’ Forum Lunch

The Chefs’ Forum hosted an exclusive culinary event for Kent & Sussex on Monday, 16th September, at the prestigious Cave Hotel www.cavehotels.com in Faversham.

As the second event The Chefs’ Forum has held at this prestigious and exclusive venue, the highly-anticipated lunch brought together top chefs from the region and hospitality students for a collaborative dining experience, where emerging young talent worked alongside renowned professionals to deliver a gourmet meal.

A mini trade show showcased the very best of suppliers to the industry with Ritter Courivaud joining the party to supply top quality ingredients for the lunch including 90 hand-dived scallops from their Ritter Fresh division.  The good news for Kent chefs is that there is a new route going into Kent from the 27^th September 2024.

Other cheffy tools on display were the new Chef-X from SOS Catering Equipment, the thermal blender market disrupter from German manufacturer Heinzelmann and the brilliant new Robot Crème from Pastry Gelato Equipment with crumble and custard on tap, which proved a real hit with the students and other sponsors.

The Cave Hotel, a luxury venue, offered an atmospheric backdrop for the event. Known for its contemporary design, high-end amenities and stunning golf course. Their Firepit, is highly regarded for its flavours of world cuisine, blending the smoky barbeque aromas of the American west with the delicately spiced tastes of the Far East also focusing wherever possible on local, sustainable ingredients. Their second restaurant The Korean Cowgirl offers a unique blend of subtlety-spiced oriental cuisine and the big, brash smoke BBQs of the Texas Panhandle.

The Menu:

Starter – Patrick Hill, Thackeray’s
Ritter Fresh hand-dived scallop ceviche
Silverhand Estate Solaris 2022

Fish Course – Craig Edgell, Buoy & Oyster 
Fruits de Mer crab doughnut
Silverhand Estate Chardonnay 2022

Main Course – John Bingley and Andy Holden, The Cave Hotel
Tom Hixson Texas smoked USDA brisket, miso chilli cheese
sweet potato and fire roasted leeks
Château De Berne La Grande Cuvee 2017

Dessert – Ollie Eisenhardt, Silverhand Estate
Foodari Kentish strawberries with chamomile and vanilla
Silverhand Estate Silver Reign Rose

Group Executive chefs John Bingley and Executive chef Andy Holden prepared the main course, showcasing their signature style with innovative barbeque techniques. The Cave Hotel’s focus on refined hospitality made it an ideal partner for The Chefs’ Forum event, both when it first opened nearly five years ago and again yesterday, furthering its reputation as a hub for exceptional food and service in the region.

The lunch featured a carefully curated four-course menu, with each course crafted by an acclaimed chef. The starter was prepared by Patrick Hill, Head Chef at Thackeray’s in Tunbridge Wells. Hill, a Michelin-trained chef with years of experience in some of the UK’s most renowned kitchens, is known for his precision and passion for French cuisine. His dishes combine modern British flavours with classical French techniques, and his contributions to Thackeray’s have helped maintain its reputation as a culinary institution.

The stunning fish course of a ‘Crab Doughnut’ was created by Craig Edgell of Buoy & Oyster in Margate. Edgell’s coastal restaurant is celebrated for its fresh, sustainably sourced seafood, and he brings a deep knowledge of the local waters to his cooking. Buoy & Oyster has won multiple awards for its dedication to high-quality seafood, and Edgell’s fish course is expected to highlight the best of Kent’s maritime offerings.

The main course was the creation of The Cave Hotel’s resident chefs, John Bingley and Andy Holden, with the help of their dedicated ‘Pitmaster’ Andy Gainey.

Andy Gainey said

“We are cooking close to 1 tonne of beef brisket per week, so we’re delighted to be showcasing one of our signature cooks today.  We cook over Big K charcoal and and its great to have them here at the event today.  I was also very happy to see the level of interest in our purpose-built grills that get fired-up at 3am each morning to be ready for service.”

It was Big K’s first official appearance at a Chefs’ Forum Lunch and how better to showcase the excellent restaurant grade charcoal and wood chips, then in a purpose-built firepit to compliment the low and slow smoking process that goes on around the clock at Cave Hotel.

Andy Bingley and John Holden bring a wealth of experience to the table, having developed their skills in prestigious kitchens across the UK and at sea, before joining forces at The Cave. Known for their bold flavours and commitment to seasonal ingredients, John Bingley and Andy Holden presented a dish that captured the essence of their smoked techniques.

John Bingley said

“I have never seen the kitchen with more chefs in it than today, with the three guest chefs and the students from North Kent College.  It was so wonderful to see the passion and drive of the students and show them our operation here at Cave Hotel.  I am very grateful to the sponsors who donated produce and to all the chefs and hospitality professionals who came to support the event.  There was a really nice atmosphere and it was so wonderful to catch-up with friends old and new.”

Dessert will be crafted by Ollie Eisenhardt of Silverhand Estate, an up-and-coming chef who has been making waves with his inventive take on traditional pastry techniques. Eisenhardt’s desserts are known for their artistry and balance, blending sweetness with a depth of flavour that leaves a lasting impression.

The event not only highlighted the skills of these renowned chefs, but also served as an important educational platform for the next generation of culinary professionals. Students from North Kent College had the opportunity to work alongside the chefs, gaining invaluable hands-on experience in a professional kitchen environment. The Chefs’ Forum is committed to fostering talent and providing young chefs with the skills and industry connections they need to thrive.

The lunch began with a 12pm drinks reception, followed by the four-course meal. The Chefs’ Forum has long been a champion of collaboration and education within the culinary world, and this Kent & Sussex was an unforgettable celebration of local talent, innovation, and the future of British cuisine.

Our Chefs’ Lunches are free to attend for senior chefs and hospitality professionals and kindly sponsored by our sponsors, in this case MCS Technical Products, Wedgwood, SOS Catering Equipment, Tom Hixson, Chef Works, Saucery. MDCV UK, Tokyo College of Sushi & Washoku, Big K, Fruits de Mer, Foodari, Pastry Gelato Equipment, Ritter Fresh and Ritter Courivaud.

Any of our industry family interested in attending future lunches should contact brogen@redcherry.uk.com

Photography & film by Carlos Farinha