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.
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”.
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!’
Sharp Skills Demonstrated at The Chefs’ Forum in Sunny Weston!
TV Chef Arthur Potts-Dawson and Raymond Blanc-trained Amy Hunt (Oak and Glass) led Weston College students in catering for a tough audience of top chefs from across the south west. Michelin-starred Chef, James Wilkins (Wilks Restaurant) performed a knife skills master class.
Wilks’ cookery demo of a plate of seasonal vegetables w./ Serrano ham, herbs & flowers
(Photography by Tim Martin)
The Chefs’ Forum convened at Weston College’s Hans Price Conference Centre on Monday October 14, to inspire the College’s catering students with a day of cookery demos, chef skills masterclasses and industry networking with top suppliers.
Graham Smith, Weston College‘s Training Manager, Hospitality and Event Management, said: “This was a fantastic opportunity for us at Weston College. The involvement of the area’s leading chefs enriches our students’ experience because they will be learning with the best chefs at the top of their game.”
Arthur Potts-Dawson and Amy Hunt worked tirelessly with young chefs at the college to help students prepare and serve impressive welcome canapés.
Arthur commented:
“I was extremely impressed with the standard of the young people working in the kitchen with me today. They demonstrated great skill and determination – They were a pleasure to work with”!
Arthur then gave an impressive cookery demonstration of venison and pancetta on a Control Induction Plancha.
Clifton Food Range demo chef, Stephan Jouan ‘tag-teamed’ with Arthur to showcase sous-vide cookery cooking scallops at 42° and rustled up a pea puree to accompany in the Thermomix!
Professional chefs and students alike really enjoyed the demo and took full advantage of a ‘questions and answers’ session afterwards.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“This event proved a major success in that the students really benefitted from being in the company of such great chefs. The Chefs’ Forum oils the wheels of communication between industry and education and there is nothing more rewarding then students feeding back with comments about “what a great day they had”!
Dorset Chefs Catch It, Cook It, Eat It at West Bay!
Top Dorset chefs, The Lyme Bay Reserve, Samways Fish Merchants and local fishermen gathered on The sunny Old Pier at West Bay yesterday for Catch It, Cook It Eat It’ organised by The Chefs’ Forum. Highlights of the day included fish filleting contests among professional chefs and catering students , insightful question and answer sessions with the Lyme Bay Reserve and fish cookery demos which all made for a very interesting day!
Bournemouth and Poole College has been awarded The World Association of Chefs Societies (WACS), a global network of top chefs, has recognised the college’s culinary education programme, labeling it one of the best 20 in the world. Students from this fantastic education facility helped cater and serve at the ‘Catch It, Cook It, Eat It’ event to a tough audience of future employers.
The young chefs and hospitality professionals really enjoyed the day and Btec Level 3 Hospitality Student Jess Burbidge (17) won a top-of-the-range set of chefs’ knives dontaed by Edge of Belgravia for scooping first place in the ‘Fastest Forum Filleter’ student heat.
Chefs’ Forum Committee member Brett Sutton (Eastbury Hotel) won the Professional heat of the fish filleting contest…and a prize of an induction donated by Control Induction.
He said: “I was very impressed with the students’ knife skills and am looking forward to having them work in my busy kitchen one day!
Local veteran Fisherman Dave Sales talked to the group of chefs about the work of the Lyme Bay Reserve and how it benefits him in preventing large commercial fishing fleets from desecrating the waters.
Neville Copperthwaite, spokesman for the Lyme Bay Marine Preserve said:”Our mission is to raise awareness of over forty species of fish that we have here in Lyme bay. The main aim of our project is to help fishermen get the best price for the fish they catch whilst protecting the seabed and conserving nature”.
Matt Budden, Head Chef at the High Cliff Grill, Bournemouth stated:
It was good to see students engaging with the fishing community so that they can gain a better understanding of sustainable fishing. Lyme Bay Reserve is an invaluable tool for chefs to use as a resource for menu development.
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 two years ago and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South West and South East regional level.
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 and it is wonderful to stage another event in Dorset. This event brought top chefs and students together with local fishermen. Our events are a great opportunity next generation of top chefs and Front of House professionals learning from the very best in the business”.
CHEFS RAISE OVER £40,000 AT CHARITY POLO DAY
Beaufort Polo Club, Gloucestershire, hosted the fourth annual Hospitality Action Polo Day on Sunday 8th September, raising more than £40,000 for the industry charity.
Acclaimed chefs Sam Moody of The Bath Priory, Michael Stenekes of Calcot Manor, the Michelin two-starred chef Martin Burge of Whatley Manor and the Michelin-starred chef Hywel Jones of Lucknam Park joined forces to raise much-needed funds for the charity’s vital work.
Guests delighted in an impressive lunch of poached Cornish lobster, slow braised veal cheek and set vanilla butter milk prior to the final of the Solitaire Salver polo match, which saw Zencom crowned as champions against Cherrywhite in a memorable match of speed and agility. Prior to the game, guests were given a polo demonstration as they enjoyed a private drinks reception on the lawn of Beaufort Polo Club. Afternoon tea was also served and prepared by Calcot Kitchens.
Penny Moore, chief executive, Hospitality Action, said: “The Polo Day is a firm favourite amongst our supporters, with tickets selling out months in advance. We are indebted to event sponsors Tetbury Audi, Lynx Purchasing and Woodward Foodservice for supporting the day and ensuring its continued success. Demand for the charity’s assistance is up 41% compared to this time last year, so the funds raised here today will enable us to help even more of our colleagues in crisis.”
Richard Ball, Managing Director of Calcot Manor and Barnsley House, said: “As a trustee of Hospitality Action and Chair of the South West Regional Board, I am delighted that the Polo Day continues to be such an outstanding success. My thanks to all four chefs for the time and effort they have put into the day and my team at Calcot Kitchens for all their hard work.”
The day was attended by a number of well-known figures from across the industry including William Baxter CBE, Peter Egli of Whatley Manor Hotel and Spa and Peter Hancock of Pride of Britain Hotels.
For more information about Hospitality Action and to learn about future events, visit www.hospitalityaction.org.uk
Devon Chefs Enjoy a Coastal Forage and Bug Demo in Sunny Salcombe!
South Sands Hotel hosted a Costal Forage led by expert Devon Forager David Harrison and Michelin-starred Chef Simon Hulstone and a surprise bug cookery demo by Peter Gorton!
Expert forager David Harrison led top chefs and catering students from South Devon College around the stunning South Sands cove, rocks and coastal scrubland. As the various edible plants and weeds were discovered, chef Simon Hulstone showed fellow chefs the best way to incorporate the haul of sea plantain, Wild Carrot and Mallow into their restaurant menus.
“Sea Plantain is fabulous in risotto, this important thing is not to over-cook it so add it near the end of cooking time. Rock Samphire is great as a cooked herb on top of roasted fish”!
Simon Hulstone, Chef Patron, The Elephant, Torquay
Rock Samphire, Sea Beet and Ivy Leaf Toad Flax all grow in abundance in and around South Sands Beach – Now Chefs’ Forum Member Chefs and students from South Devon College know exactly how to identify and cook with these fabulous wild, free ingredients .
David also warned the group against mistaking similar looking species like confusing deadly hemlock for harmless chervil.
The fantastic Peter Gorton then performed an impressive bug cookery demo of Thai-style meal worm risotto with a good helping of personality and humour, then garnished with samphire!
Peter Gorton recently held a ‘bug night’ with Mr Smitters (entomologist, Plymouth University) at his Devon restaurant ‘Gorton’s of Tavistock‘. The critters went down a storm at a sell-out evening – They proved equally popular with Chefs’ Forum Members at yesterday’s event, Peter Said:
“In a few years time, bugs will be far more mainstream. Other cultures eat them as a staple as they are an incredible source of protein. You have to compare it to sushi 20 years ago. People said they wouldn’t take it, but look at it now. You see it in a lot of restaurants and supermarkets, so who’s to say bugs can’t be the next superfood?
Chefs munched on meal worms, crunched crickets and lunched on locusts in the great tasting risotto cooked in the demo to around 50 top Devon Food Heroes!
Chefs also enjoyed a delicious barbeque cooked by Head Chef Stuart Downie of South Sands Hotel showcasing local fish and meat, then tutored coffee tasting by Owen’s Coffee, Modbury.
Stuart Downie said,
“I was very impressed with the South Devon College students who joined my brigade to prepare and serve canapés and barbecue at today’s event, it was great to see so many chefs enjoying themselves at what was a highly enjoyable day for all”
The Chefs’ Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation and engaging with this extremely positive organisation.
The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time it was coastal foraging for menus and the versatility of bugs as a credible ingredient – This also motivates and inspires students and shows them how amazing ‘chef life’ can be!
Richard Davies Hosted The Launch of The Cotswolds & Bath Chefs’ Forum at The Manor House Hotel, Castle Combe
Michelin-starred chef Richard Davies and The Manor House Hotel, Castle Combe played host to The Chefs’ Forum Cotswolds & Bath on Monday 19th August. Richard has been appointed a Chefs’ Forum Committee Member lead the regional chapter along with Sam Moody of The Bath Priory and Bridget Halford of City of Bath College.
Bridget Halford, Head of Hospitality at City of Bath College said:
“It’s vital that colleges and industry work together and The Chefs’ Forum is key to helping this happen. The Chefs’ Forum is great in getting everyone talking”.
At the event, Founder Catherine Farinha spoke of the crucial work The Chefs’ Forum does on a South West Regional level and now in the South East. The aim of The Chefs’ Forum to support young chefs and work with catering colleges to bolster professional development in the industry. Catherine stated:
“The Chefs Forum opens up the communication channels between the catering industry, catering education providers and trade suppliers. Our organisation acts as a conduit for all three elements to interact seamlessly for the greater good of the industry”.
Chef Richard Davies led VRQ students from City of Bath and City of Bristol College in preparing and serving a stunning Michelin standard barbecue. This gave young chefs and front-of-house professionals a fantastic opportunity to contribute towards creating a top-drawer dining experience to a very tough audience of industry professionals.
Richard commented:
“I was delighted to have been asked to host The Chefs’ Forum event here at The Manor House Hotel. There is nothing better than to inspire and enthuse young people entering into the Hospitality industry. The students, although still in training displayed an impressive level of expertise and professionalism which is a real testament to the standards of teaching in local catering colleges – This is a great sign for the industry”.
The main ethos of The Chefs’ Forum is to display the best upcoming talent that the colleges have to offer which results in hospitality students winning stages and apprenticeships with the most prolific and highly-accredited professional chefs.
The finest locally-sourced ingredients are showcased at Chefs’ Forum events to encourage top chefs to source locally where possible and in doing so, boosting the local economy and shining the spotlight on local producers.
Michelin-starred Chef Sam Moody of The Bath Priory added:
“It’s great working with local colleges. We’ve had some fantastic students from The City of Bath College come and join the team, both in the kitchen and in the restaurant. I love cooking with them. It’s a different kind of teaching and it really pushes me into thinking about the way I explain tasks. It’s wonderful to be asked to host The Chefs’ Forum Autumn Lunch again this October and I cannot wait to get cooking with some of the Southwest’s best chefs. Judging by last year, this year’s will be another fantastic Chefs’ Forum event.”
Other top chefs involved in the Chefs’ Forum on a local level include 2 Michelin-starred Chef David Everitt-Matthias of Le Champignon Sauvage and TV Chef Martin Blunos who previously held the same accolade for fourteen years!
Martin Blunos stated:
“The Chefs’ Forum brings some of the top chefs in the South West together to celebrate the very best in regional cuisine and culinary expertise. I have been part of The Chefs Forum for nearly two years now and have attended a number of highly successful regional events – I very much enjoy judging college competitions and working with young people in the industry”
With such fantastic chefs involved on a local level, there is no doubt that local catering students and the next generation of hospitality professionals in Bath and The Cotswolds are truly learning from the best.
Bristol Mayor, Top Chefs and Catering Students Compete in Bristol Bites Food Quiz
The Star and Dove, Totterdown played host to The Chefs’ Forum Inaugural Food Quiz.
Bristol Mayor, George Ferguson attended to support Bristol chefs and test his culinary knowledge against local industry experts.
George Ferguson was very impressed with The Chefs’ Forum and the way it links catering and hospitality students with professionals in industry. He commented:
“Top chefs must teach and hand on their knowledge to the next generation. This is not only good for Bristol’s local economy, but great for the local catering industry”.
The first prize of a Total Produce sponsored Oliver Harvey Chef Jacket Quiz was won by Head Chef Dave Mc Goff of Arnolfini – A certified food expert! Adrian Kirikmaa, City of Bristol College and TV Chef Arthur Potts-Dawson and scooped second and third place respectively. The Bristol-based fresh produce supplier also donated a pair of swedes as a booby prize which was won by another top chef who shall remain nameless.
Emily Knight of Bristol Bites set the tricky questions, read the quiz and did a fantastic job! Emily holds a similar food quiz at The Star and Dove on the first Monday of every month – Pre-booking is essential to secure a table at this extremely popular foodie pursuit!
Entry to the quiz is £1.50 per person, with a maximum team size of four – if you’d like to pre-book a table for next month’s quiz on the 2nd September, call The Star & Dove on 0117 933 2892.
Hospitality and Catering teaching staff and students from City of Bristol College very much enjoyed taking part in the Food Quiz.
Adrian Kirikmaa Founder Committee Member of The Chefs’ Forum and RWE Curriculum Manager at City of Bristol College said:
“We pride ourselves in arming our students with in-depth knowledge of ingredients, this quiz tested what they learnt throughout their course and tested the knowledge of the professional chefs. It also provided an ideal opportunity for them to meet perspective employers in an informal environment”!
The Award-Winning Team at The Star and Dove comprises of top chefs Matt Duggan, Tim Denny and Leigh Pascoe who describe their cooking as
‘Historical vision with a modern approach and technical excellence’.
Bristol Good Food Award winners of ‘Best British Restaurant’ laid on a Tudor BBQ for Bristol’s top chefs with dishes such as ‘Birds of a nest’ where various game including duck, quail and pigeon are served in a kataifi pastry nest. The Star and Dove chefs will also cook crayfish and a selection of whole baked fish in their clay oven.
This was the sort of food served at the final dinner of King Henry VIII in 1520 to celebrate the 11th year of his reign. Yesterday, it was served at The Star and Dove to celebrate the attendance of The Bristol Mayor at our industry event, showcasing the best chefs and ingredients and local suppliers making up the fantastic Bristol Food scene as we know it.
Catherine Farinha, founder committee member of The Chefs Forum stated:
“The purpose of this event was to offer our busy chefs a fun way to test their knowledge, network with peers and suppliers to keep their finger on the industry pulse. It will also gave newly-graduated City of Bristol College students an opportunity to meet perspective employers and meet some of the top connoisseurs in the local restaurant industry”.
Other top local chefs involved in the Chefs’ Forum as part of The Committee include Michelin-starred Chefs Josh Eggleton of The Pony & Trap, Richard Davies of The Manor House Hotel, recently featured on The Great British Menu, Chris Wicks (Top Bristol Chef) and Michelin-starred Sam Moody of The Bath Priory. Their involvement means that the next generation of student chefs are learning from the best!
Cornish chefs ‘Smash It’ at SKYBOW!
The Chefs’ Forum invited Top Cornish chefs and Cornwall College catering liaison personnel to try their hand at the fantastic new country sport: ‘Skybow’!
The Chefs’ Forum Member Chefs were invited to have a go at archery with moving targets in association with Country Sports South West:
Skybow specialists, Brett Morison and his team launched foam disks into into the air with a trap and supervised while the culinary experts aimed a bow and arrow at the disks as they sailed though the air!
Skybow is a brand new sport, somewhere in the middle of archery and clay pigeon shooting and the chefs enjoyed it immensely – A great stress release from their peak holiday season, fast-paced kitchens.
The expert chefs also enjoyed fantastic cookery demonstrations by their peers to update their skilled and draw inspiration for new menu ideas using locally sourced, reared, and foraged Cornish ingredients.
Chef Carl Milton (The Cornwall Hotel) laid on a fantastic BBQ of local sardines and venison steaks and Chef Andy Appleton (Fifteen Cornwall) demonstrated a three-course menu with complimentary wine pairings by Liz Francis , Food and Beverage Manager at The Cornwall Hotel.
Andy Appleton commented:
“It was good to see the support from so many chefs and suppliers based in Cornwall at The Chef’s Forum. A great opportunity to have a chat and talk about the current challenges we face in the industry and to catch up, away from a busy kitchen, with what everyone is up to”.
The chefs had a great day and enjoyed catching up with friends and suppliers old and new.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“Historically, chefs have been more secretive about their menus but nowadays with the internet and social media it is easy to get hold of recipes and source suppliers and share ideas. The Chefs’ Forum oils the wheels of communication between top chefs, catering Colleges and local suppliers to really celebrate the Cornish Food scene and the elements that contribute towards its greatness”!
The Chefs’ Forum works with Cornwall College, to ensure it is kept informed of the latest news from the professional kitchens, chef appointments, changes and requirements. It is this knowledge which facilitates the work placement of apprentice chefs at the College and builds on relationships with local chefs.
Stuart Mathieson, Head of Hospitality at Cornwall College Stated:
“As the largest college for Hospitality training in the county we have always had a strong, and direct, liaison with employers and the link with the Chefs Forum will now making that connection even stronger.
We work closely with The Chefs’ Forum to consolidate and strengthen the already high level of catering provision in Cornwall by working directly with employers, students and producers in the region”.
The Chefs’ Forum is looking forward to its next Cornish event in the Autumn which will see the launch of the state-of-the-art Catering complex at the Camborne campus.
The new development will have a demonstration theatre and new state of the art kitchens which, as a community resource, will be open to all to use. It is set to open this November.
The Chefs’ Forum Launches in the South East!
Top Kent Chefs attended a sunny launch of The Chefs’ Forum at East Kent College in Broadstairs last Monday, 17th June.
It is a very exciting time to be involved in the catering and hospitality industry in Kent. The ongoing success of The Chefs’ Forum in the South West meant that Kentish chefs welcomed the launch of their own regional chapter of the prestigious and popular networking group for chefs, suppliers and local catering colleges.
Headed up by local food heroes 3 AA Rosette Chef Charlie Lakin (The Marquis at Alkham) and Rob Alsworth (East Kent College), and Founder Catherine Farinha, The Chefs’ Forum aims to harness the great culinary talent and knowledge in the area as well as offering excellent networking opportunities to young student chefs.
Rob Allsworth, Chef Lecturer stated,
“I was delighted to host the launch of The Chefs’ Forum here at the College and am really excited about the future. The feedback received from chefs who attended the event as well as students was all extremely positive and we are all really looking forward to our next event which will take place in the Summer”.
The project is expanding after a hugely successful launch in Bristol in 2011 where channels of communication were opened up between the catering industry, education and suppliers – a need that was established by food marketing consultant Catherine Farinha in talking to education, industry and trade.
The Forum runs all year and is punctuated by quarterly networking events from the Cotswolds to Cornwall and now Kent.
The Chefs’ Forum events will be held at local venues designed to showcase the best elements of the industry: From top end hotels and restaurants to meat and vegetable farms and College training restaurants.
Great British Menu Chef Charlie Lakin does a great deal of mentoring work with budding chefs at the College and says that he is
“Really happy to be involved in any initiative which enhances learning. The Chefs’ Forum enthuses and motivates young people to join the hospitality industry as a career choice which is fantastic!”
Students at the College performed demos for the guest chefs and executed each dish with the utmost in professionalism.
Throughout the year, The Forum will serve as a knowledge bank to provide information on everyday professional needs from recruitment to produce and equipment. It will also enlist talented young apprentices from the local catering colleges into member restaurants and provide students with a unique opportunity to see how the industry works. Each gathering will host interesting and exciting speakers, demonstrations and quality local producers. Quality suppliers will be invited to showcase their wares which will help support the use of their products in Kent’s leading restaurants.
East Kent College is excited to be involved as means that their gifted young catering students are able to mingle with top chefs from the area and understand more about how the industry works as well as having the opportunity to secure apprenticeships and work experience that previously took more effort to organise.
If you think you or your business could benefit from being involved in The Chefs’ Forum please email catherine@redcherry.uk.com.
Bournemouth & Poole College VRQ Level 3 Graduation Celebration
Monday 3rd June saw a fabulous lunch held at the Escoffier Restaurant, Bournemouth & Poole College to mark VRQ level 3 students leaving College and embarking on careers in the professional kitchen.
The Tourism and Catering Departments at Bournemouth & Poole College are currently riding a wave of success. The World Association of Chefs Societies has given The College’s culinary course an international endorsement and the Tourism department won the Bournemouth Tourism Award for its “Contribution to International Education Excellence” for the second year in succession.
It is also celebrating its Grade 1 status with the highest pass rates in its history.
The Graduation event was celebrated with a delightful Champagne Taittinger reception supported by our drinks sponsor Hatch Mansfield and as usual, our official photographer Time Martin was there to catch the whole event on camera.
Dorset Chefs’ Forum Committee member, Executive Chef Matt Budden of the Highcliff Marriot and worked with the students to cook the starter and main of the course feast:
The starter was sumptuous Lyme Bay Scallops, brown crab beignet, fresh peas,baby gem and cured bacon:
The main consisted of succulent Jurassic Coast rose veal loin, braised cheek, wild garlic, heritage potato and a warm honey vinaigrette:
Gary Kilminster of Bournemouth & Poole College then led the students in creating a delicious strawberry parfait:
All ingredients for the lunch were kindly donated by our sponsors Coastline Produce, Samways Fish and Brian Wogan Coffee. It is our industry sponsors who drive down the food cost of events like this which makes them possible.
The event also marked the appointment of Christophe Baffos as Head of Hospitality and Tourism. The Chefs’ Forum is delighted to be working with Christophe and wish him the best of luck in his new post.
After lunch, Forum member chefs were treated to a sous-vide masterclass by our Founder Commitee Member Chef Chris Wicks. His cutting-edge culinary expertise showcased Clifton Food Water baths and Henkelman Vacuum Packing technology.
The main ethos of The Chefs Forum is the sharing of knowledge and best practice and both objectives were achieved at this event.
A Chefs’ trade show was then hosted by Chefs’Forum sponsors with the latest equipment , top quality produce and all the services a chef could require in the professional kitchen.
For more information on joining The Chefs’ Forum or details of forthcoming events, please contact catherine@redcherry.uk.com.
