News/Events

Latest News

Healthcare Chefs Unite to Tackle Food Waste...

13 February 2025

The latest “Eating The Rainbow” workshop took place at Foodworks in Weston-super-Mare this week, bringing together NHS Chefs, Catering Managers and Sustainability Leads. This vital session focused on food waste…

Celebrating and Congratulating the 2025 Michelin Guide...

12 February 2025

The UK and Ireland’s culinary scene has again been propelled into the spotlight with the announcement of the 2025 Michelin Guide Great Britain & Ireland restaurant selection. Revealed at the…

Can Farmers and Fishermen be the Next...

12 February 2025

An incredible evening of story-telling from international farmers and fishermen happened at The Everyman Cinema  in London last Thursday where three chapters from Jenny Jefferies’ award-winning book ‘Islands In A Common…

Latest Events

Saving the Best for Last

19 November 2024

Four top chefs cooked up a storm at Liverpool’s stunning Municipal Hotel & Spa on Monday to close 2024 with one last great lunch. The event, The Northwest Chefs’ Lunch,…


Tip Top On The Cliff Top

12 November 2024

The Chefs’ Forum Cornwall Lunch at The Headland Hotel in Newquay brought together top chefs, local producers, and industry professionals to showcase Cornwall’s finest ingredients. An impressive four-course menu highlighted…


Thurlestone Shines as Chefs Celebrate Seasonal Devon...

5 November 2024

The Chefs’ Forum Devon Chefs’ Lunch was hosted this year at the historic Thurlestone Hotel, an iconic fixture of the South Devon coast since 1896. With its stunning setting close…


Chef of the Week

Chef of the Week: Sean Simmonds, Culinary Director at Graysons

How long have you worked at your current restaurant? I have worked for Graysons for just over 3 years, starting as executive chef for the business before being promoted to culinary director. Where did your passion for cooking come from...

How long have you worked at your current restaurant? I have worked for Graysons for just over 3 years, starting as executive chef for the business before being promoted to culinary director. Where did your passion for cooking come from...

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