News/Events

Latest News

The Chefs’ Table at its Best

17 May 2022

Normally it’s the other way round – we’re the ones doing the hard graft at our popular chefs lunches and events so you can enjoy yourselves. But recently we were…

The Cleverest Thing in 40 Years!

12 May 2022

Celebrity Chef Marco Pierre White said on Monday that Redefine Meat, the new meat alternative taking the restaurant world by storm, is the cleverest thing he’s seen in 40 years…

Welsh Chef Student Josie Wheeler Wins Student...

11 May 2022

Student chef Josie Wheeler, from Coleg y Cymoedd in Nantgarw in South West Wales, held her nerve on a tense day on Tuesday to win the Student Pastry Chef of…

Latest Events

Sustainable Welsh Producers the Star of the...

16 March 2022

Hosted by The Seren Collection and The Chefs’ Forum put on a showcase of sustainability on the 15th March at The Coast Restaurant in Saundersfoot with Welsh chefs and producers…


The Chefs’ Forum Reaches 10 in Style...

11 January 2022

70 invited guests including chefs, suppliers and colleges sat down to an afternoon of gastronomy to celebrate 10 years of the The Chefs Forum on the 10th January at Dakota…


Top Chefs Reinforce Vital College Links with...

10 March 2020

The Chefs’ Forum was launched with City of Bristol College eight years ago. It was great to be back where it all began at the College Green Centre, where top…


Chef of the Week

Chef of the Week: Begonya Sànchez, Head Chef at Chotto Matte in Marylebone, London

How long have you worked at your current restaurant? I have had the opportunity to take part in the opening of the Restaurant (Chotto Matte) in 2013. This was one of my first jobs in London. I then went to...

How long have you worked at your current restaurant? I have had the opportunity to take part in the opening of the Restaurant (Chotto Matte) in 2013. This was one of my first jobs in London. I then went to...

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