Knowledge is Power!

Chefs, industry professionals and suppliers in the Cotswolds and Bath region were singing the praises of our new book The Chefs’ Knowledge yesterday.

At a special launch lunch at Lucknam Park 5 chefs plus students from Coleg Gwent cooked up an incredible menu for the 65 invited guests.

Dan Moon from Foie Royale got the lunch underway with an amuse bouche of tomato, onion and Foie Royale tart. This was followed by Chris Cleghorn from the Olive Tree at The Queensberry who made a starter of courgette flower, Aussie lamb, basil, sheep yoghurt and black cardamom.

Next up was a fish course cooked by Jauca Catalin from The Bath Priory: shellfish raviolo, redcurrants, savoy cabbage, squid ink and a shellfish bisque.

Hywel Jones and Ben Taylor from Lucknam Park then took over to deliver the main course of rolled Aussie sirloin of beef with English asparagus, morel and potato.

The meal was finished off in style by Ashleigh Farrand from The Kingham Plough who made a baked custard tart with strawberries and rhubarb, served on a Wedgwood Gio plate.

Wine was sponsored by Brown Brothers, a delicious Innocent Bystander Pinot Gris and Brown Brothers Limited Release Durif.

“It was a fantastic summery lunch in brilliant surroundings with perfect ingredients” enthused Catherine Farinha, Director of The Chefs’ Forum afterwards. “We are slowly travelling round the country promoting The Chefs’ Knowledge book, e-book and audio book and it’s going down a storm.”

Gavin George Chef Lecturer at Coleg Gwent said:  “It was a great opportunity for the students. Lucknam Park is a dream place for them to visit and work and get a sense of what real fine dining is all about. The dining room, the chefs, the ingredients and the guests were all amazing. It’s one of the reasons we love having a Chefs’ Forum Academy.”

Guest chefs Daniel Galmiche and Michael Nizzero who are both in The Chefs’ Knowledge both said how important it is for the industry to support the next generation.

Daniel Galmiche said: “It was a great pleasure for me to provide recipes for The Chefs’ Knowledge. I think it is a wonderful book and it’s so exciting to see an e version and an audio version, too. The Chefs’ Forum have really nailed it with this one.”

To buy your copy of the e-book, click here, to buy your copy of the audiobook, click here,

Both would be a fantastic gift for any junior chef, or indeed a present for yourself!

Thank you to our sponsors Aussie Beef & Lamb, Flying Fish, Lovejoys, Brown Brothers, Taylor UK, Foie Royale, Wedgwood, Adande, Mitchell & Cooper and Chef Works.

Photography & film by Carlos Farinha.