Record-Breaking London Lunch Showcases the Future of Hospitality

The Chefs’ Forum hosted its largest-ever London Lunch on Monday 1st June at the iconic Smith & Wollensky in Covent Garden, welcoming more than 130 chefs, hospitality employers, suppliers, educators and industry leaders for an afternoon celebrating culinary excellence and the next generation of hospitality talent. The event marked another significant milestone in The Chefs’ Forum’s continued growth as the UK’s leading chef networking organisation and supplier showcase, bringing together the industry’s most influential employers with aspiring young chefs at a crucial point in their careers.

With Level 3 students from West London College’s Chefs’ Forum Academy and North Kent College approaching the end of their studies, there could not have been a better opportunity for them to demonstrate their skills to a room filled with potential employers actively seeking new talent. At a time when youth unemployment continues to dominate national headlines, The Chefs’ Forum remains committed to bridging the gap between education and industry, creating meaningful connections that lead directly to employment opportunities and long-term careers in hospitality.

The lunch was made possible thanks to the generosity and expertise of four outstanding chefs who worked alongside the students throughout the day: Jomon Kuriakose, Chef Patron of Chef Jomon; Stephen McClarty, Chef Patron of Sharkbait & Swim; Tom Cook, Executive Chef at Smith & Wollensky; and Ilona Tomza, NACC Chef of the Year 2025.

Jomon Kuriakose said: “Supporting young chefs is one of the most important responsibilities we have as industry professionals. Events like this give students real-world experience and the confidence to step into professional kitchens knowing they belong there.”

Stephen McClarty added: “The future of our industry depends on the opportunities we create today. It is inspiring to see such enthusiasm and talent coming through, and we all have a role to play in nurturing that talent.”

Tom Cook commented: “The students worked with professionalism, energy and genuine passion. Giving them the chance to cook for industry leaders and prospective employers is invaluable, and we’re proud to support that journey.”

Tom has also just given a job to Rohini Assi from West London College, who addressed the room and thanked him for the opportunity.  Denise Charles also told the guests how proud she is of Rohini, as she came to West London College, having been released from another London college due to poor attendance.  It is a privilege to be able to follow and document these success stories and help young people carve out a career path, disallowing their past to define their future.

Ilona Tomza concluded: “I remember being at the start of my career and the impact that experienced chefs had on my development. Mentorship and opportunity are everything, and today’s students have shown they have incredibly bright futures ahead of them.”

Guests were treated to a spectacular four-course menu that demonstrated both technical skill and creativity. Following a drinks reception featuring Silver Reign Brut NV from Silverhand Estate, guests enjoyed innovative canapés including Qualiko Dragon Feast chicken Caesar salad with Karimix chipotle lemon dressing and Qualiko Karaage chicken and waffle with Karimix teriyaki wasabi sauce.

Beleaev Caviar and Purbeck Ice Cream were also on offer during the mini trade show, which preceded the lunch.

The starter, created by Jomon Kuriakose, featured Malabar pepper and curry leaf glazed Australian prawns with crisp curry leaves, lemon and jaggery pickled reduction.

This was followed by Stephen McClarty’s exceptional fish course: coconut and kaffir lime Australian toothfish kiev with laksa-spiced tofu, foraged Kentish sea herbs and rice noodle salad.

Tom Cook delivered a stunning main course of duo of Aussie lamb, combining roasted rack and braised shoulder glazed with Karimix gochujang BBQ sauce, accompanied by miso and sesame glazed aubergine and seasoned Frites Atelier fries.

After a refreshing Purbeck Ice Cream lemon sorbet palate cleanser, guests finished with Ilona Tomza’s indulgent sticky toffee pudding, served with citrus curd, toffee sauce, candied pecan crumb and Purbeck stem ginger ice cream.

The event would not have been possible without the support of our sponsors and partners. Special thanks go to Aussie Beef & Lamb, Austrade, First Choice Produce, Karimix, Qualiko, Château de Berne, Silverhand Estate, Beleaev Caviar, Purbeck Ice Cream, Chef Works, MDCV UK, Gardiff Epos, MacLean Cleaning Services, Frites Atelier, MCS Technical Products, Pure Ionic Water, North Kent College, West London College, Sharkbait & Swim, Chef Jomon, Smith & Wollensky and all of the organisations that continue to support The Chefs’ Forum’s mission of connecting education with industry.

Congratulations also go to our two Star of the Day award winners Lily Bunker from North Kent College and Harmony Hanson from West London College, who each received a copy of The Chefs’ Knowledge.

Back of house winner Harmony said: “Cooking alongside such respected chefs and serving food to so many industry professionals has been an incredible experience. Receiving this award has given me even more confidence as I begin my career.”

Front of house winner Lily added: “The opportunity to showcase our skills in front of employers was amazing. Winning Star of the Day was completely unexpected and has motivated me to keep pushing myself to achieve more.”

As attendance continues to grow and more suppliers and employers engage with our events, The Chefs’ Forum remains at the forefront of hospitality networking, education and recruitment. This record-breaking London Lunch demonstrated exactly why the organisation continues to be the UK’s number one platform for connecting talented chefs, suppliers and employers while helping secure the future of the hospitality industry.

Photography by Carlos Farinha @carlosclickuk