Leeds Castle Hosts Graysons Culinary Showcase with The Chefs’ Forum
The Chefs’ Forum continued its programme of high-profile hospitality employer showcase lunches on Monday (22 September), this time partnering with high-end contract caterer Graysons at the historic Leeds Castle in Kent.
Guests were greeted with Chapel Down sparkling wine and a selection of canapés from Gustarae, including Sicilian pink prawn tartare, truffle arancini with pecorino cream, and ’nduja arancini with Italian aioli. A mini trade show accompanied the reception, showcasing leading suppliers to the sector.
CEO of Leeds Castle, Helen Bonser-Wilson, gave a fantastic welcome speech, welcoming the hospitality industry guests to the stunning venue, she said
“It is a real pleasure for Leeds Castle to host The Chefs’ Forum’s lunch and to welcome the talented students from North Kent College. Supporting the next generation of hospitality professionals is something we are very proud to do, and today also gives us the opportunity to celebrate our partnership with Graysons, our valued contract catering supplier.”
Bread and water were served, in true banqueting style showcasing Pure Ionic Water, remineralised, hydrogen-rich alkaline water, which was served throughout the lunch as a premium table water (still and sparkling), poured from elegant and sustainable, refillable branded glass bottles.
Culinary Director, Sean Simmonds commented:
“At Graysons, we are passionate about inspiring the next generation of chefs, so it’s a true privilege to be part of The Chefs’ Forum lunch at Leeds Castle. Working with the talented students from North Kent College not only highlights their skills but also demonstrates our commitment to nurturing future hospitality professionals. Today is also an opportunity to celebrate the strong partnership we are proud to have with Leeds Castle.”
The four-course lunch that followed was prepared and cooked by senior chefs from across the Graysons group, supported by catering and hospitality students from North Kent College, who gained valuable banqueting and service experience and were also given a tour of the venue.
Starter: Sean Simmonds, Graysons Culinary Director, created a dish of Golden Cross mousse with Bloody Mary, heritage tomatoes, basil, and buttermilk dressing.
Fish Course: Sam Loth, Regional Executive Chef, prepared roasted South Coast cod with crayfish beurre noisette, toasted hazelnuts, cider vinegar pickled samphire, and sourdough croutons.
Main Course: Leeds Castle’s Head Chef, Russell Troth, presented treacle-cured venison with brown butter pomme purée, Ritter Courivaud girolles, and pickled blackberries.
Dessert: The Graysons chef team concluded the meal with white chocolate panna cotta, served with blueberry, blackberry and verjus compote, raspberry shortbread, and crushed hazelnuts.
A copy of The Chefs’ Knowledge book, published by The Chefs’ Forum was awarded to Stars of the Day, Rieley Murray, Front of House and Rachel Sherwood, for Back of House for exceptional effort and excellence throughout the day.
The Chefs’ Forum Founder and CEO, Catherine Farinha said:
“We are pleased to continue working with Sean Simmonds, who regularly teaches at our Academy, and to collaborate with the Graysons team in showcasing the talent across their venues. Our thanks also go to Chapel Down, Gustarae, Ritter Courivaud, Ritter Fresh, MCS Technical Products, Pastry Gelato Equipment, Pure Ionic Water, Chef Works and Fresh Union for their generous support in making this event possible.”
The Leeds Castle lunch reaffirmed The Chefs’ Forum’s dedication to connecting education and industry, while emphasising Graysons culinary skill and career opportunities across its exclusive venue portfolio.
Photography & film by Carlos Farinha
