Six South West Michelin Chefs Cooked Our Autumn Lunch For Hospitality Action!
The Chefs’ Forum held an Autumn Lunch to celebrate a successful second year in aid of Industry Charity, Hospitality Action. The lunch took place at The Bath Priory on the 21st October 2013.
Michelin-starred Sam Moody, Executive Chef of The Bath Priory hosted the event and cooked with five Michelin-starred peers. Each expertly-executed one of six courses to showcase the best cooking that the South West has to offer. The chefs who took part were:
Sam Moody (The Bath Priory), Martin Blunos (TV Chef & Seaham Hall), Richard Davies (The Manor House Hotel, Castle Combe), Josh Eggleton (The Pony & Trap, Chew Magna), Russell Brown (Sienna, Dorset) and Paul Ainsworth (No. 6, Padstow).
Host, Sam Moody said:
“Yesterday’s event was fantastic, it was such a privilege to work with such talented chefs from across the South West and a fabulous opportunity for my team to work with them in our kitchen at The Bath Priory. It was especially great to work with Martin Blunos who held two Michelin stars for fourteen years; his jovial character made our day extremely enjoyable”.
Ken Crosland from Hospitality Action delivered a poignant speech about the fabulous work the charity does in helping chefs overcome problems with stress, debt, drug and alcohol issues.
“The work we do is vital in offering support to hospitality people when they fall on hard times. It is great that The Chefs Forum is helping to raise our profile and highlight the work we do”.
Hospitality and catering students from South West colleges sampled the best in Michelin-starred dining, most of them, for the very first time. All students who attended were chosen for outstanding performance on their hospitality courses.
Catherine Farinha, Chefs’ Forum Founder and Hospitality Action, South West Regional Board Member stated:
The Chefs’ Forum is now a South West and South East-wide concern. It was great to have hospitality students and teaching staff from all regions present at the event. This lunch represented everything The Chefs’ Forum has become and we are so grateful to the chefs for cooking for The Chefs’ Forum & Hospitality Action. It was a fabulous chance for tomorrows chefs and front of house staff to witness first-hand industry-leading cookery and service!’