The Chefs Were Going “Quackers” at the Latest Meeting of The Chefs’ Forum

Guests gathered in the impressive surroundings of Ston Easton Park on Monday February 15, for an afternoon of fun and food-fuelled capers.

The event began with a canapé and fizz reception and the chance for the visiting chefs and suppliers to network. All the food created by Ston Easton’s new Head Chef Martin Baker, with the help of students from Bath College and Gloucestershire College.

Martin said: “The students were all fantastic. The passion and talent that they showed was brilliant, and with young people like this coming into the industry I am confident that the industry is not in the danger that people say that it is.”

Following the reception Martin demonstrated one of the dishes from his menu – a starter of quail with textures of beetroot.

Students then went head to head in a competition to recreate the dish, with George Ormond and Ashley Anderson from Bath College being crowned the winners and each being awarded a MAC pro filleting knife, kindly donated by CCS.

George said: “The Chefs’ Forum events are a really good for us as students.

“They give us the opportunity to meet people who can help us in the future, and the experience of working with great chefs like Martin in their kitchens.”

Guests were then given a tour of the impeccably-kept walled gardens by gardener Dale Toten.

The gardens produce a range of produce which is used by the hotel, including apricots, quinces and root vegetables and alliums, as well as some more unusual crops like giant marrows and even loofahs!

The picturesque river then became the focus of the fun with a duck race. The ducks made slow progress at first, but gradually gathered speed with Neil Cooper from The Foxham Inn eventually being crowned the winner and being given a bottle of Wiltshire Liqueur Damson Vodka.

The event finished with a Ston Easton afternoon tea. The sweet treats were accompanied by teas from Comins Tea House with Comins’ tea expert Haydn West selecting an Oolong and an Indian black tea to accompany the sweet treats.  Dorset-based Comins Tea will open its second tea shop in Bath’s famous Monmouth Street next month.

For coffee-lovers there was also coffee provided by Easy Jose – The Pudding Club blend was described as ‘exquisite’ by Ston Easton’s General Manager, Mark Lammiman.

Founder of The Chefs’ Forum Catherine Farinha said: “This has been a brilliant event and its chefs like Martin who have supported us since the very early days that have made it possible.

“It is so important to us to have the support of chefs of his calibre, and of course, all the wonderful sponsors who provide the ingredients and the equipment for the demonstrations.

“It is great to see so many faces time after time and it makes me believe that we must be doing something right.

“We want to be able to keep giving the young talent the opportunity to go into kitchens and work Front of house so that we can secure the successful future of the hospitality industry.”

Photography by Andrew Plant: www.andrewplantphotography.com

POLO DAY RAISES OVER £46,000 FOR HOSPITALITY ACTION

Over £46,000 was raised in aid of industry charity Hospitality Action on Sunday 6^th September at the charity’s sixth annual Polo Day. Taking place at Beaufort Polo Club in Gloucestershire six Michelin-starred South West chefs – Martin Burge of Whatley Manor, Richard Davies of The Manor House, Josh Eggleton of The Pony & Trap, Hywel Jones of Lucknam Park, Sam Moody of The Bath Priory and Richard Picard-Edwards of Lords of the Manor, successfully joined forces with Calcot Kitchens to raise this fantastic sum.

The team of professionals were supported by the next generation of up and coming service stars from City of Bath College and Hit Training Academy and featured the final of the Solitaire Salver polo match. Prior to the match, guests were treated to a polo demonstration as they enjoyed a Moët & Chandon reception on the lawn of the Beaufort Polo Club. Guests were delighted with a delicious lunch including lobster and potato salad served with tomato jelly and lobster emulsion and slow roasted saddle of Wiltshire lamb, as well as afternoon cream tea prepared by Calcot Kitchens.

Penny Moore, chief executive, Hospitality Action, said: “Tickets to the Polo Day continue to sell out almost as soon as they go on sale. We are indebted to all our event sponsors including Tetbury Audi and Moët Hennessy UK for their continued support. We are set to spend a record breaking amount of money supporting those in need this year and it is events such as this which enable us to do so.”

The day was attended by a number of well-known figures from across the industry including Harry Murray MBE of Lucknam Park Hotel & Spa, Jason Carruthers CEO of Andrew Brownsword Hotels and Simon Franks, General Manager of Buckland Manor.

For more information about Hospitality Action and to learn about future events, visit www.hospitalityaction.org.uk To be the first to hear about the 2016 Polo Day please email: fundraising@hospitalityaction.org.uk

The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski

The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski. Fifty top Chefs From across The Cotswolds and Bath area congregated at The Good Pub Guide’s Gloucestershire Country Dining Pub of the Year 2014 for a day of Game Cookery & Butchery demonstrations, Nyetimber English Sparkling wine tasting and networking.

The event, organised by The Chefs’ Forum was to showcase budding young chefs and front of house professionals’ skills from Gloucestershire College.  Six level 2 students worked with Kuba in his three AA Rosette kitchen at The Feathered Nest to produce delectable game canapés for the top chefs in attendance.

Award-winning chef Kuba said: “We are surrounded by game meat here in The Cotswolds and today was all about extending the knowledge of qualified chefs and students alike. Game is one of the things that chefs can shy away from because they are nervous about it.

“We are in The West country and it makes sense for local chefs to know everything about game as it is managed and shot on their doorsteps. I love cooking with game and really enjoyed the chance to showcase game dishes served on the menu at The Feathered Nest, for which it is renowned.  It was also fantastic to work with the College students who were a pleasure to work with”.

Neil Irvine of Nyetimber (England’s delicious answer to champagne) tutored front of house students in the correct pouring and service of Nyetimber as a welcome drink.  He also gave a fascinating presentation with tasting to both students and chefs on the production and five varieties of Grand Marque Standard wines.  In 1998, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers.

Neil commented: “The chefs and students really enjoyed the tasting. I am really looking forward to showing them the Nyetimber vineyard in West Sussex in the spring to see first hand Chardonnay, Pinot Noir and Pinot Meunier grapes growing in the lee of South Downs which affords them to be sheltered from the coastal winds. Prior to the harvest, the grapes are tasted to ensure the best flavour development before picking – It will be great to give the students and chefs the opportunity to taste grapes and see our stunning vineyards!

Walter Rose Butchers then gave a fascinating game butchery demonstration to increase chefs’ confidence in working with and serving game meat dishes in their restaurants.

Catherine Farinha, Chefs’ Forum Founder and event organiser concluded that: “The day has been a great success. It is curriculum enrichment opportunities like these that make young people industry-ready and prepare them for the world of work.  Today’s game cookery master class was another example of top chefs and butchers passing on their knowledge and skills to both their peers and the next generation of chefs – It is great to see such passion and enthusiasm from all involved”

The Chefs’ Forum hold quarterly events across the Cotswolds and Bath to expand chefs’ skill sets, each time featuring a different specialism, from fishing to shooting, foraging to butchery and at the same time, forging greater links between hospitality education and industry through networking which is vital for all concerned.

Photography by:
www.johnarandharablackwell.co.uk
© 2014 John Arandhara-Blackwell. All Rights Reserved.
© 2014 Tor Pearce. All Rights Reserved.

Top Chefs Cook at The Chefs’ Forum Autumn Lunch at The Manor House in aid of Hospitality Action

The Chefs’ Forum held its third Annual Autumn Lunch for sixty guests.  The sell-out event showcasing top southwest chefs generated over £5000 for Industry Charity, Hospitality Action and took place at The Manor House Hotel on the 13th October 2014.

Michelin-Starred Richard Davies, Executive Chef of The Manor House Hotel hosted the event which never saw so many great chefs on the pass!  He cooked with five peers, each with a combination of Michelin stars, TV appearances and industry accreditations to raise money for the industry benevolent charity, Hospitality Action.  Each chef expertly cooked one of six courses to showcase the best cooking that the South West has to offer. The chefs who took part were:

Richard Davies (The Manor House Hotel), Sam Moody (The Bath Priory), Jon Howe (Lumière), Emily Watkins (The Kingham Plough),  Hywel Jones (Lucknam Park) and James Durrant (The Plough Inn at Longparish).

Host Richard Davies said: “This year’s autumn lunch was an amazing experience – It was a real 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 Manor House Hotel. The lunch sold out and raised over £5000 for our industry charity, Hospitality Action, we are delighted with this!”

A silent sealed bid auction made up of luxury dinners and stays donated by each the chefs taking part and a Nyetimber sponsored raffle helped to boost monies raised making this the most gainful Autumn Lunch yet:  Chefs’ Forum sponsors including Princesse d’Isenbourg, Total Produce, Forest Produce Walter Rose & Son, Cacao Barry and Peller Ice Wine all donated ingredients driving down the food cost, making the most money possible for the charity.

Richard Davies also heads up the Bath & Cotswolds chapter of The Chefs’ Forum with Sam Moody (The Bath Priory) and Bridget Halford of City of Bath College.  These two Michelin-starred chefs often give up their time to work and mentor hospitality students at the College enabling them to learn from the best.

Ken Crosland (Alcohol & Drug Consultant) from Hospitality Action gave a speech about the fabulous work the charity does in helping chefs overcome problems with stress, debt, drug and alcohol issues.

Ken commented: “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, this money will go towards helping those in need”.

At the lunch, hospitality and catering students from South West colleges got the opportunity to sample 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, event organiser, Chefs’ Forum Founder and Hospitality Action, South West Regional Board Member stated: “The Chefs’ Forum is now a South UK-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 and sponsors for their involvement in this charity event for such a worthy cause for which I sit on the South West board. This lunch was a fabulous chance for current and future chefs and front of house professionals to witness first-hand , industry-leading cookery and service!”

Photography by Katinka Herbert: www.katinkaphotography.com

Bristol Chefs do ‘Harbourside Pork from Field to Fork’ at The River Grille

The Chefs’ Forum held a ‘from field to fork’ butchery event at The River Grille. The inspirational and educational day saw some great pork cookery demonstrations by Head Chefs Matt Lord (The River Grille) and Toru Yanada of the neighbouring Riverstation restaurant.  An impressive nose-to-tale pork butchery master class by Walter Rose & Son followed the cookery demonstrations giving the chefs real food for thought.

Fifty guests including Good Food Guide listed and AA Rosette chefs attended as well as City of Bristol College lecturers and industry movers and shakers – An extremely tough audience for the demonstrating chefs.  Matt, Toru and the butchers were fantastic, displaying the utmost in expertise and professionalism – The event was a real success.

Head chef Matt Lord said:
“I really enjoyed hosting The Chefs’ Forum today; working with Toru brought some great Japanese cooking techniques to our kitchen and these were showcased in his demo. It was brilliant to collaborate with a neighbouring restaurant for the good of the local chef scene. Overwhelmingly positive feedback told me the chefs all had a great day and the butchery was extremely valuable in broadening skill sets and sharing techniques.”

Ingredients for canapés and demonstrations at The River Grille were kindly donated by Chefs’ Forum Sponsors Walter Rose & Son, Total Produce, Forest Produce and coffee by Wogan Coffee.  This enabled them to showcase their quality produce to top chefs in the Bristol area.

Miriam Garstang, Curriculum Leader of Hospitality & Catering at City of Bristol College stated:
“We as a College are looking to improve our links with local employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this.  Our staff and students really enjoy contributing to its quarterly events where we can keep in touch with industry and benefit from improved communication with professional kitchens and Food & Beverage Managers on a local level”.

Catherine Farinha, Founder of The Chefs’ Forum added:
“Forging links between the colleges, apprentices, leading chefs and high quality suppliers is a key way for the industry to grow and get stronger.   Today, we were dubbed the ‘glue that binds them all together’ which is a fantastic compliment.  It is so rewarding when chefs, students and suppliers express gratitude for having had a great day and learnt new skills at our events”

The Chefs’ Forum launched four years ago and has since expanded to include highly accredited chefs, some celebrity chefs, catering colleges and top suppliers on a South UK-wide level.

Photography by Jon Craig: www.joncraig.co.uk

Top Chefs Go Wild at Coastal Forage in Cornwall!

Stunning Mawgan Porth coastline formed the backdrop for The Chefs’ Forum Coastal Forage at Bedruthan Hotel yesterday.   A couple of summer showers punctuating blustery brilliant sunshine didn’t deter top Cornish chefs, top local suppliers and Cornwall College Hospitality students from attending the wild food walk led by foraging expert and chef Adam Clark.

The aim of the day was to encourage top Cornish chefs to forage for their menus with Adam showing them example of the vast range of species growing on the doorstep: From peppery wild rocket in the car park of the hotel to sea spaghetti on the beautiful shoreline.

Students from Cornwall College got the opportunity to show off their culinary skills, working alongside Adam and Darren to create beautiful canapés incorporating costal foraged ingredients for the culinary experts.

Executive chef Darren Millgate performed a cookery demonstration of chilli-smoked ray wing with a foraged tomato salad – He explained how seaweed is dried then rehydrated to achieve the delicate seaside flavours.   With beautiful dishes like this on the menu, The Herring restaurant at Bedruthan is a must-visit dining destination in Cornwall!

Adam Clark then showed the chefs a white board displaying various foraged ingredients so the chefs knew what to look for on the walk. These ingredients were used in an impressive cookery demonstration by Adam who started his foraging journey in central London of all places!

The Chefs’ Forum stages quarterly events to enhance top chefs’ skill sets and strengthen links with local catering colleges to inspire and enthuse the next generation of young chefs.

Expert forager and Chef Adam Clark led his peers and catering students around the stunning coastal path, rocks and costal scrubland.  Adam advised the Cornish chefs on the best way to identify, pick and incorporate foraged rosehip, wild plums, black mustard, samphire, meadowsweet and sea buckthorn into restaurant menus.

Adam Clark stated:
“I was extremely impressed with the students today – They were good-humoured, enthusiastic, got their heads down and turned it on. They weren’t overwhelmed by the big list of tasks issued to them on arrival.”

Richard Polkinghorne aged 19, a Level 2 Hospitality student at Cornwall College was delighted to be offered a job by Executive Chef Darren Millgate and his twenty nine-strong brigade of chefs at Bedruthan.

Catherine Farinha, Founder of The Chefs’ Forum stated:
“We love seeing young people secure job opportunities off the back of Chefs’ Forum events – It is certainly the most rewarding aspect of running this industry organisation. We stage twenty eight chef events per year from London to Cornwall as well as Kent and have seen many students receive employment offers from chefs attending these events.  Richard had his chance to shine at the Bedruthan event yesterday and it definitely paid off”!

Richard commented:
“It has been a thoroughly enjoyable day, very inspirational and I have learned lots of new techniques: I now know lots more about preparation and utilisation of wild, foraged ingredients.  I am really happy about Darren’s offer of a job at Bedruthan and really look forward to working with him”.

The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was the fascinating and fun activity of costal foraging!

Chefs, Bees and Honey with Adam Handling at St Ermin’s Hotel

Top young chef Adam Handling, winner of British Chef of the Year hosted a Chefs’ Forum event at St Ermin’s Hotel showcasing honey from London’s first bee ‘Bee and Bee’ situated the hotel’s roof in Central London!

Top London chefs and food industry people congregated in the opulent Crystal Ballroom at St Ermin’s Hotel for a day of cookery demonstrations, networking and all things ‘chef’ with a chance to meet young hospitality students from South Thames College in their quest to show off their skills and secure summer work placements.

Founded in 2010 by Catherine Farinha, The Chefs’ Forum now holds regular chefs conventions from London, to the Cotswolds and Cornwall as well as in Kent. Its second London event was very well-received by all involved and Adam was an excellent host!

Young Scot, Adam (25), Head Chef of the Caxton Grill at St Ermin’s  Hotel was a much-praised finalist in BBC2’s’ MasterChef: The Professionals’ 2013 and tipped as one of the ‘30 under 30’ to watch in The Caterer’s 2013 Acorn Awards, Adam has already won many further accolades in 2014.  Crowned 2014 British Culinary Federation Chef of the Year on 7^th April, he is now also a finalist in The Craft Guild National Chef of the Year which culminates at The Restaurant Show in London this October.

Clearly a very busy young man, Adam kindly took time out of his busy schedule to mentor five hospitality students from South Thames College: Three in the kitchen and two, front of house.  The students assisted Adam and his team in the preparation and service of fantastic canapés for the fifty top chefs in attendance. The students displayed great aptitude and professionalism and area credit to their college.

Adam commented:
“I started my training at 16 as an apprentice chef at Gleneagles Hotel in Scotland.  I really enjoy working with young people and have been very impressed with the South Thames students today.  Giving up time in their summer holidays to work at this event is truly admirable and shows that they are serious about a career in the industry”.

Clarissa Smith (19) a level 2 student at South Thames College said:
“This has been an amazing experience – to work with Adam in this beautiful hotel has really encouraged me, I am sure that the industry is for me and have really appreciated being part of this amazing event”.

Adam performed a fantastic Asian cookery demonstration: Starter – Chicken and Lobster yellow curry with ponzu and a main course of Turbot with basil and courgettes, shiso and pak choi.

He added:
“I do demos at food festivals all the time to thousands of people but have never been as nervous as I was today doing the same for my peers! It has been a real honour to host The Chefs’ Forum at St Ermin’s Hotel and it has been fantastic to talk to all the chefs, student and suppliers”.

The finest ingredients for the canapés and demos were donated by Chefs’ Forum Sponsors Walter Rose & Son, First Choice Produce and Turners Fine Foods. Guests also enjoyed Comins tea and Borough Coffee Company Coffee to accompany Adam’s feast of little bites showcasing his ‘Nibbles’ menu at the Caxton Grill.

Adam Handling’s Canapés:

• Pigs head, Salted anchovies
• Foie gras donuts
• Parmesan & chicken mandolins
• Beetroot, Beetroot and more Beetroot
• Salmon and pea
• Chocolate orange
• Strawberry elderflower trifles
• Peanut butter Macaroons

To round off the day, the chefs were taken on a fascinating tour of the Bee Hotel, the first of its kind in London. The honey from the ‘Bee and Bee’ is incorporated in the menu by Adam at the Caxton Grill

Rob Davis of First Choice Produce, an expert bee keeper, gave a fascinating insight into bee-keeping, risks posed to the UK bee population and how to get started if chefs fancy taking it up as a hobby.

Catherine Farinha, Chefs’ Forum Founder said: “It’s been a thoroughly inspiring day – This is our second London event having launched at Westminster Kingsway College last May. The Chefs’ Forum is going from strength to strength seeing quarterly events staged in London, Kent, The Cotswolds, Bath, Bristol, Devon, Dorset and Cornwall, I would urge chefs across the south of the UK to get involved in this extremely positive industry organisation that oils the wheels of communication across the various elements of the industry: Education, professional kitchens and top suppliers”.

This event was above all, a testament to Adam Handling and his team at St Ermin’s Hotel and the talented students at South Thames College.  The next London event will take place at South Thames College on the 29^th September where chefs will enjoy an expert-led urban forage.  The Chefs’ Forum would love to hear from London Chefs wishing to attend.

 Photography by Katinka Herbert: www.katinkaphotography.com

Dorset Chefs Hit the Target at Kingston Maurward Pasture-to-Plate Showdown!

Top Dorset chefs gathered at Kingston Maurward College for an afternoon of lamb butchery, cookery and archery organised by The Chefs’ Forum. Highlights of the day included a brilliant lamb butchery Masterclass by the award-winning Walter Rose Butchers and Michelin-starred lamb cookery demonstration by Chef Russell Brown of Sienna restaurant, Dorchester. An insightful question and answer session with both experts further proved that top chefs can never stop learning, sharing knowledge and best practice.

Students from Bournemouth and Poole College helped Michelin-starred Russell Brown to prepare and serve canapés at the ‘Pasture to Plate’ event to a tough audience of future employers.  Many of the young people took the opportunity to talk to the guests about work placements and apprenticeship opportunities which was very encouraging to see.

The World Association of Chefs Societies (WACS), a global network of top cooks, has recognised the Bournemouth and Poole College’s culinary education programme, labelling it one of the best 20 in the world. Students from this fantastic education facility helped cater and serve at the Chefs’ Forum Committee member, Michelin-starred Russell Brown very much enjoyed working with students from the College to prepare delicious canapés for the chefs who attended.

He said:  “I was particularly impressed with the students’ knife skills, positive attitude and professionalism – am looking forward to having them work in my busy kitchen one day!

Master butchers Paul Underwood  and Jack Cook butchered a whole lamb at the event to showcase how the various cuts are achieved and how best to minimise waste and maximise profits by using every part of the animal.

Jack Cook commented: “The chefs were very interested in our Masterclass which gave us the chance to reinforce the importance of butchery skills in the professional kitchen.  We would welcome any chefs and students wishing to come to our cutting plant and would take delight in showing them around our farms. We are proud to sponsor The Chefs’ Forum and really enjoy the chance to meet regularly with Dorset chefs and share our knowledge and expertise.”

Accuracy and a ‘good aim’ proved to be inherent in the chefs’ skill set as they faired extremely well at the archery session led by Kingston Maurward College coaches Anthony Ray and John Purse.  Students on the Army preparation course gave excellent on-to-one tuition to the chefs.  Newly-discovered expertise saw Nick Burkmar, Sous Chef at La Cruz restaurant in Poole win the Archery Competition, securing a one-hour high ropes session for his entire kitchen brigade!

Christophe Baffos, Head of Hospitality & Tourism (Bournemouth & Poole College) said:  “We as a College are looking to improve our links with Dorset employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this.  Chefs’ Forum events help us to keep in touch with industry and improve communication with professional kitchens on a local level”.

The Chefs’ Forum launched in 2010 and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South UK level including London after a highly successful launch in the Capital last week attended by a galaxy of star chefs and industry hero, Pierre Koffmann.

Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated: “We have forged valuable links between the catering colleges and top chefs across the South of the UK. It is wonderful to stage a forth successful event in Dorset. This event brought top chefs and students together with Master Butchers at the top of their game.  Our events are a great opportunity next generation of top chefs and Front of House professionals learning from the very best in the business”.

Fruit, Flowers, Foliage & Fungi: The Chefs’ Forum enjoyed ‘A Forest Forage’ at Old Down Manor!

The stunning Old Down Manor was the venue playing host to the latest Bristol Chefs’ Forum which took place on Monday 24th March 2014.

Hospitality students at City of Bristol College, Weston College and a guest group of VRQ level 3 students from South Thames College gathered at this beautiful location to enjoy a day of networking with professional chefs, cookery demos and inspirational industry insight.

The extremely well-attended event saw students being tutored in ‘Barista flaring’ by the talented team at Wogan Coffee and correct Champagne Taittinger pouring by Joanne Finkel of Hatch Mansfield.

The guests then enjoyed a trio of chef demonstrations which were truly excellent with ingredients donated by Chefs’ Forum sponsors Total Produce (fresh produce), Forest Produce (specialist ingredients) Wing of St Mawes (fish) and Walter Rose and Son (meat).

Matt Lord of The Bristol Hotel cooked marinated salmon, scotch egg and crème fraiche – Chefs’ Forum members were then treated to delicious salmon scotch eggs as part of an impressive range of canapés which really showcased chefs and students’ expertise in kitchen skills and front of house service.

Matt commented:
“I have been working with City of Bristol College for the last two years and have sourced apprentices through it.  I really enjoy working with young people and passing on my knowledge and expertise.  At the moment I have two apprentices from the college and they are doing really well.   The students helping in the kitchen today have also been great”.

Next up was Professional MasterChef finalist, Ross Marshall of Berwick Lodge.  His beautiful dish of braised short rib of beef ravioli with asparagus, leek and wild garlic went down a storm.

Head Chef Manuel Monzon of Old Down Manor brought a fantastic finale to the demos with a fascinating master class on curing and smoking meat – The foodie crowd loved his stories of making his own charcuterie in his hand-built curing cupboard made from an adapted shed – A 100 metre menu is definitely possible at Old Down Manor with its fantastic produce crafted and grown on the premises.The Chefs and students were then led on a fantastic forage by Michelin-starred chef Simon Hulstone’s personal forager David Harrison.

David reassuringly announced:
“I won’t give you anything that will kill you” As he led the group around the leafy forest and grassy meadows.

He warned the group of species that look similar to edible berries and leaves but can cause violent allergic reactions or even death!

During our ramble in the woodland we saw nettles, elderberry, hedge asparagus, dandelion, burdock, bitter cress, yarrow, chickweed and common sorrel.

David added:
“With foraging, it doesn’t take long to build up your confidence using books for species research.  Start with someone who knows what they are doing and enjoy it.  It’s a good day out and good exercise. Careful not to feed your harvest to the kids though, try them out on your partner first”.

The forest forage was a great experience and it is safe to say that as a result, more chefs will be incorporating foraged material or wild food into their menus!

‘A Game of Guns’ with Top Chefs at The Prestigious Lady’s Wood Shooting School

The February sun shone on the prestigious Lady’s Wood Shooting School as majestic peacocks called in its beautiful grounds. Sixty top chefs from The Cotswolds and Bath Chefs’ Forum enjoyed a day of clay shooting whilst forging links with their peers, young chefs and aspiring front of house professionals at City of Bath College and Gloucestershire College. Michelin-starred Sam Moody (The Bath Priory) and Michael Stenekes (Calcot Manor) led the students in producing game canapés for an audience of industry experts.
Annette Cole from The British Association of Shooting and Conservation (BASC) gave an educational speech to the culinary experts on sourcing game meat responsibly.

Catherine Farinha, Founder of The Chefs’ Forum commented:
We held this event to showcase the connection between the sport of game shooting and game meat and hopefully increase the use of game meat in the chefs repertoire for next season. It is great that the students learned about the benefits of game meat whilst training to be chefs – They will take this knowledge on into industry with them.”

Hospitality students from City of Bath College and Gloucestershire College joined Sam and Michael in their respective kitchens to prepare game canapés for an audience of top local chefs at Lady’s Wood Shooting School. This was to demonstrate the great skills that they have acquired on their courses with a view to securing apprenticeships to further their career. The Bath Priory and Calcot Manor were delighted with the level of skill and professionalism demonstrated by the hospitality students whilst they were working in their kitchens.

Expert shooting coaches at Lady’s Wood tutored top chefs and catering students in clay pigeon shooting with a view to inviting them to take up shooting as a sport. With further coaching they will then have the necessary skills to shoot their own game meat to incorporate it into their menus.

Game meat is delicious and there are many different species to enjoy and different times of year due to its seasonality – This event showcased its versatility in the various ways it can be prepared.
Annette Cole (BASC) commented:
“It was exciting to see so many of the top chefs from the Cotswold area. It was a great opportunity for me to talk to them about sourcing game responsibly to ensure they have a continued supply of sustainable and quality wild game meat. I also gave them a few tips about when to buy game to make sure they produce great game dishes and improve their bottom line. The Chefs are passionate about their food and cooking and are always keen to learn more about their trade”.