Saving the Best for Last

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, brought together top culinary talent from the region and marked the perfect close to a year of celebrating excellence in hospitality.

Showcasing Regional Flavours

This exclusive lunch featured a spectacular four-course menu, with each dish crafted by a leading chef:

Starter: Mike Kenyon of The London Carriage Works kicked off with a steamed bun filled with Royal Greenland prawns, accompanied by shell bisque, white radish, and black sesame.

Fish Course: Paul Askew of The Art School Restaurant delivered a masterpiece of Royal Greenland Nutaaq® cod, cavolo nero, parsnip purée, prawns, keta, and cucumber sauce.

Main Course: Andrew Green, Executive Head Chef at The Municipal, presented a decadent dish of seared Aussie wagyu beef, short rib croquette, carrot purée, celeriac fondant, beetroot, watercress crumble, and horseradish jus.

Dessert: Jake Parry of The Halyard Liverpool, Vignette Collection, provided a sweet finish with an apple and cinnamon éclair, almond and oat crumble, white chocolate gelato, and miso caramel.

An Event to Remember

Guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting the tone for an afternoon of indulgence.

Annie Brown, General Manager at The Municipal Hotel & Spa, reflected on the occasion:

“We are honoured to host the final Chefs’ Forum lunch of 2024, celebrating the exceptional talent and ingredients of the Northwest. It’s been a joy to bring people together in such a stunning setting for a truly memorable event.”

Andrew Green, Executive Chef The Municipal Hotel, added:

“This event has been a brilliant way to showcase the incredible culinary talent and regional produce we have here in the Northwest. It’s an honour to host such an important gathering and to share these dishes with our guests.”

Paul Askew, Chef Patron of The Art School Restaurant said:

“I have really enjoyed working with the students from Hugh Baird College today, they have been excellent both front and back of house. It is brilliant to put Liverpool’s thriving restaurant scene on the national map with The Chefs’ Forum and these events are so important to nurture the next generation of hospitality professionals. I’m very much looking forward to the next one!”

Nurturing Future Talent

The event also celebrated the partnership with Hugh Baird College, as culinary students worked alongside the chefs to prepare and serve the meal. This collaboration emphasised the importance of developing the next generation of hospitality professionals.

Stephen Otty, Curriculum Manager Hospitality, Travel and Aviation at Hugh Baird College concluded:

“We are always very proud of the work that our students put into their hospitality and catering courses and it was clear to see how much they all enjoyed working at The Municipal. They were very well-looked-after from the moment they arrive and they learnt so much from the team. We have already organised three different work experience opportunities on the back of the event, so we are really grateful to The Chefs’ Forum team for putting it all together and The Municipal for hosting.”

Hugh Baird College students Charlie Sharpe (back of house) and Chloe Prior (front of house) were our stars of the day, winning a signed copy of our book ‘The Chefs’ Knowledge – The Modern Culinary Repertoire’ featuring 100 recipes every chef should know, interviews with top chefs and different career options within the hospitality industry.

A Fitting Finale

As the final Chefs’ Forum lunch of the year, A Taste of the Northwest was a resounding success, leaving guests inspired by the talent and innovation on display. This exceptional event reinforced Liverpool’s position as a hub of culinary excellence and celebrated the very best of regional flavours.

Thank you to all our sponsors: MCS Technical Products, Wedgwood, S.O.S Catering Equipment, Pastry Gelato Equipment, Aussie Beef & Lamb, Hotel, Restaurant & Catering Show, Dole Foodservice, Royal Greenland, Chef Works, Saucery  and Tokyo College of Sushi & Washoku.

Photography by Carlos Farinha