Masterchef: The Professionals Winner Invites Brighton Chefs to Etch.

The Chefs’ Forum was delighted to stage a Chefs’ Forum event at Steven’s first permanent restaurant in a former bank in Hove. Etch. has been getting rave reviews since it opened in 2017. Now, Masterchef: The Professionals Winner is now heading to London, taking on the Bingham Riverhouse in Richmond.

Due to open early next month, his new project will depart from the tasting menus available at etch and will offer a full a la carte menu with some exciting new dishes.

The Chefs’ Forum has worked wiEast Sussex College studentsth Steven on various occasions, both in hosting Chefs’ Forum events  and at the Institute of Hospitality Southern Branch Awards.  It is great to have seen Etch evolve from a pop-up restaurant to bricks and mortar in Hove and now and exciting new partnership with the Bingham Riverhouse in London.

It was fantastic to welcome learners from East Sussex College to Etch. to work with Steven and his team in the kitchen to produce and serve canapès to the chefs who attended.

Catherine Farinha, Founder at The Chefs’ Forum statedCanapes

“Steven is a great role model for young chefs, as well as his peers.  He has always entered competitions to build has profile and get his name out there and encourages young chefs to do the same, which is very solid advice. We really appreciate Steven working with The Chefs’ Forum and students from East Sussex College. We look forward to inviting Steven into the training kitchens at East Sussex College to teach at the college as part of the hugely successful national initiative, The Chefs’ Forum Academy.”

The event started with a fantastic cookery demo by Steven, incorporating fantastic produce from the suppliers exhibiting at the event.

Steven created a dish of Creedy Carver duck breast from Walter Rose and Son, award-winning Devizes-based butchers who will be supplying him at The Bingham.

Steven saidDemo dish

“I love to pair two delicious ingredients and feature the dish on the menu as those.  For example, this dish would be ‘Duck. Carrot’.  I can then get creative with the accompaniments.  In this case I’ve used Nutcellars Macadamia nuts and a delicious Foie Royale pate, the ethical alternative to foie gras.”

He continued

“I love to cook meat in its own juices and duck is best done a little under.  If we overcook a duck breast, then it is ruined. There’s no better flavour combination than pickled carrot, Foie Royale pate and toasted macadamia nuts.  It is great that we’re in a forum environment today and can discuss ingredients and cooking styles together as a group – It’s fantastic to open these lines of communication between chefs.”

As the demo continued, many interesting subjects affecting the professional lives of the cheJack Cookfs were discussed: Sustainability, reduction of plastics, seasonal ingredients and local sourcing.

Chefs’ Forum events are an excellent opportunity for chefs and suppliers to get together and discuss industry trends, whilst inspiring young chefs and forging links with local catering colleges.

Mike Logut from Foie Royale spoke of the provenance of the hugely popular Foie Royale and Jack Cook from Walter Rose & Son gave a beef butchery demo showcasing the showpiece picanha cut, spider steak, rump tail and single muscle steaks.  Steven then seasoned and seared the Stokes Marsh Farm beef to perfection for all the guest to sample.

MCB seafoods demoLenards of Covent Garden supplied all fresh produce and Chris from MCB Seafoods gave an excellent fish filleting demo, explaining that he’s supplied Steven ever since he was Head Chef at South Lodge at just twenty-five years old.

Following six years at South Lodge, Steven set up etch as a pop-up experience, cooking dinners at Oxfordshire’s Blenheim Palace, Nyetimber Vineyard (where The Chefs’ Forum staged an event with him) and The Corn Exchange in Leeds.

Following yesterday’s event, The Chefs’ Forum has received many offers to host further events in the Brighton and Sussex area.  This is an absolute certainty and the team very much look forward to future events promoting local chefs and forging links for them with East Sussex College.

To join the mailing list to keep up to date with the latest Chefs’ Forum events, please email

Photography by: