City of Bristol College students rowing for Hospitality Action Week 2013

City of Bristol College students rowed the equivalent distance of a round-trip from London to Paris to raise money for Hospitality Action Week, an industry charity focused on helping those in crisis.

The 250 miles were rowed inside City Restaurant, College Green Campus by a total of 30 students, with each taking turns to row 30 minutes on an exercise rowing machine. The challenge has raised the money in conjunction with David Lloyd Bristol, which kindly loaned the College two state-of-the-art rowing machines for the challenge.

The College is working with David Lloyd via The Chefs’ Forum to promote health and fitness amongst those employed in professional kitchens, by raising the profile of nutrition, sport and general healthy living.

Miriam Garstang, Curriculum Team Leader at City of Bristol College, commented: ”We’ve been overwhelmed with the students’ willingness to take part in the challenge. Over thirty students have been sponsored for the rowing event. Despite everyone having sore limbs at the end of the day after collectively rowing 2013 km, it was a greatly rewarding event. As a College we always try to do our bit for Hospitality Action as we truly value the great work that the charity does.”

Mark Johns, Area Manager for David Lloyd Leisure commented: “We were delighted to support this event and at the same time raise the profile of the importance of keeping healthy and active when working in the hospitality industry. Long hours and highly stressed kitchen environments can take their toll on chefs’ health. Regular exercise and healthy eating will enrich lifestyles and boost performance”.

Now in its fifth year, Hospitality Action Week has become one of the most important events on the industry calendar with hospitality professionals doing their bit to raise money for their peers who fall on hard times. The money raised over the seven days will go towards helping some of the most vulnerable members of the hospitality industry.

From 13-19 May, the College is raising funds for Hospitality Action Week through a range of activities which was kick-started with the sponsored row.

Hospitality Action CEO, Penny Moore, commented: “The past four Hospitality Action Weeks have been jammed packed with supporters across the country doing their bit for the charity. From managing directors to college students, everyone has gone that extra mile and this year we really want to build on the momentum.”

Find out more at www.hospitalityaction.org.uk/haweek

To take part please contact the fundraising team on 020 3004 5504 or by email to: fundraising@hospitalityaction.org.uk To view some of the messages of support the charity received last year please click on the HA Week video: http://www.youtube.com/watch?v=bla18EltHkE

Looking for a quick and easy way to show your support? Simply text 70070 with the code HAWK13 £5, to donate £5 to HA Week.

Hospitality Action Week Starts This Monday!

This Monday will see charity Hospitality Action celebrate its fifth Hospitality Action Week, as preparations ramp up for what looks set to be the busiest annual fundraising week yet.

Taking place from May 13^th-19^th, the entire industry is asked to join together and raise funds for Hospitality Action through a range of quick, easy and fun fundraising activities. The money raised over the seven days will go towards helping some of the most vulnerable members of the hospitality industry.

Hospitality Action is calling for all industry sectors to take part in fundraising during the week. From country pubs to boutique hotels, catering colleges to contract caterers, hospitality workers from across the country are being asked to show their commitment to the fantastic industry they work in. From race nights, cake sales and garden tours to relaxing massages, there are numerous ways to get involved The great thing about Hospitality Action Week is that it’s simple, flexible and most importantly – fun! There are many reasons to join in – here are just a few:

1.         It’s the perfect team building exercise and a great way to boost staff morale.

2.         Whether you sign up for a sponsored bike ride or host a fancy dress day, anything goes!

3.         It’s a time to celebrate the industry we work in whilst giving something back.

4.         The money raised makes a difference. Just £5 buys a retired industry worker a birthday gift and card – sometimes the only one they receive.

5.         The best fundraising picture/video sent into the charity will win two free tickets to a Hospitality Action event of your choice!

Hospitality Action CEO Penny Moore says: “The past four HA Weeks have been jammed packed with supporters across the country doing their bit for the charity. From managing directors to college students, everyone has gone that extra mile and this year we really want to build on the momentum. Please do plan to carry out some fundraising for us this May. Whether you raise £5 by collecting your loose change for the week or £5,000 by getting sponsored to cycle to Paris, your contribution really will make an enormous difference to those in need.

“This is an exciting time for Hospitality Action as we unveil our bold new look and website, and we are delighted that it coincides with planning for our most important week of the year.”

Find out more at www.hospitalityaction.org.uk/haweek

To take part please contact the fundraising team on 020 3004 5504 or by email to: fundraising@hospitalityaction.org.uk To view some of the messages of support the charity received last year please click on the HA Week video: http://www.youtube.com/watch?v=bla18EltHkE

Looking for a quick and easy way to show your support? Simply text 70070 with the code HAWK13 £5, to donate £5 to HA Week.

And for further details on Hospitality Action’s London to Paris Cycle Challenge this autumn, please visit http://www.hospitalityaction.org.uk/get-involved/events/london-to-paris-cycle-challenge/

Chefs watched sous-vide demo and butchery master class at City College Plymouth

This event saw Chris Tanner (Tanners restaurant)  paired with Steve Turton (Andrew James Butchery), a top local butcher educate chefs in maximising profitability and minimising waste and food miles using alternative cuts of local Ruby beef.

Steve Turton used a Henkelman vacuum -packing machine and a Clifton Food Range water bath to produce a stunning range of dishes using lamb, beef and pork belly.

The texture of ‘cheaper cuts’ can be easily tenderised and texture changed completely using the ‘sous-vide’ cooking technique. It involves vacuum-packing meat and cooking it in a water bath for up to 72 hours!

Helen Marshall, Head of Curriculum Catering and Hospitality at City College Plymouth said:

“It was great for our staff and students to be involved in such a worthwhile event.  I was very pleased with the turn-out – The Chefs’ Forum event was a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our College.

Top chefs who attended the event included the Michelin-starred chef Simon Hulstone (The Elephant) and UK Masterchef Peter Gorton (Gorton’s of Tavistock), both of whom make up The Chefs’ Forum  Local Committee in Devon  along with Abby Allen and  Helen Marshall of City College Plymouth.

Catherine Farinha, Founder of The Chefs’ Forum stated:

Our Cornish Launch Was A Resounding Success!

Academy Nathan Outlaw College Played Host to the Launch of The Chefs’ Forum in Cornwall

Students from the Academy prepared and served canapés for around 50 top chefs from across the County including celebrity chef Anthony Worrall-Thompson.

This was tough audience indeed that was duly ‘wowed’ by outstanding service and excellent food made with locally sourced ingredients:

Total Produce, Cornwall (Bodmin) kindly donated all fresh produce and Celtic Fish & Game (St Ives) donated fish and Rodda’s (Redruth), clotted cream and butter.

It is generous industry sponsorship that facilitates quarterly events organised by The Chefs’ Forum.

The Cornwall launch comes after the creation of a very successful regional model . The Chefs’ Forum works with catering colleges and professional kitchens throughout the South West.
Chefs’ Forum Founder, Catherine Farinha said:

“I was delighted with the level of attendance at the event by some of the best chefs in the region. It is great to see the initiative being so well-received. I really look forward to keeping the momentum going by staging quarterly chef events in Cornwall to showcase the most promising catering and hospitality students, enhance chefs’ skill-sets and share industry knowledge and best-practice”.

Top Cornish Chefs enjoyed a sous-vide demonstration by South West water bath manufacturer Clifton Food Range and a talk on fishing sustainability by Andy Wheeler of The Cornish Fish Producers Organisation. They also gained an insight an into asparagus cultivation by Cornish Grower John Keeler (St Erme).
Stuart Mathieson, Head of Hospitality at Cornwall College is delighted to have hosted the launch of the Chefs Forum in the region. He commented:

“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 make that connection even stronger.

The current rebuild of the Catering complex at the Camborne campus will allow greater possibilities for interaction between employers and students which will have mutual benefits for both. 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.

We look forward to working 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”.

Devon Forum event at Lewtrenchard Manor was a blast!

On the 8th April 2013, top Devon chefs attended a clay pigeon shoot and game-smoking demonstration at Lewtrenchard Manor, Oakhampton in preparation for the next game season.

Peter Gorton (Chef/Owner Gorton’s of Tavistock) showcased the plethora of delicious ways that game meat can be incorporated into restaurant menus and how to smoke it using a Bradley Smoker from Outdoor Gourmet.  He showcased wood pigeon, partridge, pheasant, and venison  in a selection of delicious canapés.

The ‘Smoking Guns’ Devon chef event attracted sponsorship of some great local brands including, Exeter Audi, Total Produce, Owens Coffee,  Andrew James Butchery and Hillside Speciality Foods – The Chefs’ Forum champions the use of local Devon produce in the professional kitchen.

Students on VRQ level 2 and BTEC courses at City College Plymouth worked with Peter Gorton in preparing and serving the canapés at the event.  These students (young chefs and front-of-house) will be placed in apprenticeships with the attendee chefs over the coming months.

The event was a great chance for City College Plymouth students to demonstrate their impressive skill sets. Guests were extremely impressed with the quality of the canapés and professional service – The industry will go from strength to strength with such remarkable levels of talent apparent at this stage.

BASC and Country Sports South West are organised the clay shoot for the Ivy League of Devonian chefs to raise awareness of the versatility of game with the aim of encouraging more chefs to include it on their menus.  For example, it is a sad fact that there isn’t enough demand for pheasant at the current level of supply.

Annette Cole, Senior Manager of Country Sports South West, said:

 “Country Sports South West ran a fun clay shooting competition for the great chefs of Devon, 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.” 

The Chefs’ Forum launched in January 2012 in Bristol and has since expanded to include highly accredited  chefs, catering colleges and top suppliers on a South West regional level.

Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:

The magnificent Lewtrenchard Manor, owned by the Murray family, was the perfect venue to commemorate an extremely successful first year in Devon;  We have forged valuable links between the catering colleges and top chefs in Devon’s outstanding local restaurant scene.  Communication between the two entities is now effortless and this will lead to the next generation of top chefs learning from the very best in the business.

The Chefs’ Forum will hold a butchery and sous-vide demonstration for top Devon chefs at City College Plymouth later this month.  Forum members Steve Turton (Andrew James Butchery) and  Chef Chris Tanner (Tanners Restaurant) will showcase Devon beef. This will further-cement relations between the college, local suppliers and the professional kitchen.

A Taste of Success for Family Producers

Pipers Farm a family business run by Peter, Henri and Will Greig has picked up the 2012 ‘Local Food Champion’ award for the UK & Ireland at the Countryside Alliance awards, better known as the Rural Oscars.

In December, the company was named in the Rural Oscars shortlist after winning the title of ‘Local Food’ award for the South West region and this week the Countryside Alliance has confirmed that this multi award winning farm has taken the top spot out of over 5,000 entries.

The Devon based family farm that grows, butchers and retails it’s own meat, has picked up a slew of awards over the years, including BBC Food and Farming producer of the year, The Times Top 10 Butcher, Rick Steins Food Hero and 8 Great Taste awards since 2010 now has one of the most prestigious awards to add to their growing list, a Rural Oscar. The national judging panel included TV cook Clarissa Dickson Wright, the Daily Telegraph’s assistant editor Philip Johnston and writer and Countryside Alliance executive chairman, Sir Barney White Spunner.

Peter Greig of Pipers Farm said “We are absolutely delighted to bring this prestigious award home to Devon. It’s fantastic to be recognised by the countryside alliance who we feel really champion our local community.”

The team at Pipers Farm were particularly impressed with the judges comments “The energy and passion of the Greig family leave you feeling very excited about the future of food and farming – anything is possible here. For 25 years Pipers Farm has been championing not only local food heritage, producing meat that is sensational to eat, but also supporting local family farms that have been the foundations of our rural communities and landscapes for generations. This has resulted in 25 small, family run farms, rearing animals in the same way that their parents and grand-parents would have before them, ensuring that there is a 100% guarantee for Pipers Farm produce.”

The judges went onto say “The passion of this family is inspiring. It is an inclusive and supportive business that reaches out to and supports myriad local suppliers. Not only is the commitment to animal welfare, great taste and the local community paramount, there is also an encouraging glimpse into the future, with young Will bursting with ideas for the business. Pipers is an exceptional blend of heritage, tradition and dynamic enterprise.”

Game on!

A year after its launch, The Chefs’ Forum returned to Berwick Lodge on the 28th January 2013 for a celebration of game with Country Sports South West to mark an extremely successful first year.

Top chefs from Bristol and surrounds attended a clay pigeon shoot where Chris Wicks (Chef/Owner Bells Diner and Executive Chef Berwick Lodge) showcased the plethora of delicious ways in which game can be incorporated into restaurant menus.  He created delicious canapés of wood pigeon, partridge, pheasant, venison saddle and venison liver .

VRQ level 2 and BTEC students from City of Bristol College aided Chris’ brigade of chefs in preparing and serving the canapés at the event.  These students (Chefs and Front of House) will be placed in apprenticeships with Forum attendees over the coming months.  This proved a great chance for them to demonstrate their impressive culinary and service skills.

Miriam Garstang from City of Bristol College delivered a fantastic speech on the attributes involved in excellent front-of-house service delivery.  Sarah Arikan, owner of Berwick Lodge then spoke of the extremely high standard of apprentices at the college and her delight in the chef and front of house apprentices placed with her at Berwick.

BASC and Country Sports South West organised a brilliant clay shoot for the Ivy League of south west chefs to raise awareness of the versatility of game with the aim of encouraging more chefs to include it on their menus.

Annette Cole, Senior Manager of Country Sports South West, said:

 “Country Sports South West offered a fun clay shooting experience for the Bristol chefs, to showcase the connection between the sport of game shooting and game meat.  We have hopefully inspired the chefs to use more game meat in their repertoire. Chris Wicks’ game canapés were amazing!”

The Chefs’ Forum launched a year ago in January 2012 and has since expanded to include highly accredited  chefs, catering colleges and top suppliers on a South West regional level.

Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:

It was wonderful to revisit our stunning launch venue to commemorate an extremely successful first year.  We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene.  Communication between the two entities is now effortless and this will lead to the next generation of top chefs learning from the very best in the business.

The Chefs’ Forum plans to roll out nationally this year working with prestigious industry organisations to facilitate this.

The Chefs’ Forum celebrates its 1st Birthday!

A year after its launch, The Chefs’ Forum returns to Berwick Lodge on the 28th January 2013 for a ‘celebration of game meat’ to mark an extremely successful first year.

Top chefs from Bristol and surrounds will attend a clay pigeon shoot where Chris Wicks (Chef/Owner Bells Diner and Executive Chef Berwick Lodge) will showcase the plethora of delicious ways that game can be incorporated into restaurant menus.  He will showcase wood pigeon, partridge, pheasant, venison saddle and venison liver  in delicious canapés.

VRQ level 2 and BTEC students from City of Bristol College will aid Chris’ brigade of chefs in preparing and serving the canapés at the event.  It is these students (Chefs and Front of House) who will be placed in apprenticeships with the attendees over the coming months.  This will be a great chance for them to demonstrate their impressive skill sets.

BASC and Country Sports South West will be organising a clay shoot for the Ivy League of south west chefs to raise awareness of the versatility of game with the aim of encouraging more chefs to include it on their menus.

Annette Cole, Senior Manager of Country Sports South West, said:

 “Country Sports South West aims to offer a fun clay shooting experience for the Bristol chefs, 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.  Some of the chefs will also be testing their skills against one another in an exciting pheasant cook off to demonstrate the versatility of the meat.

The Chefs’ Forum launched in January 2012 and has since expanded to include highly accredited  chefs, catering colleges and top suppliers on a South West regional level.

Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:

It is wonderful that we are revisiting our stunning launch venue to commemorate an extremely successful first year.  We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene.  Communication between the two entities is now effortless and this will lead to the next generation of top chefs learning from the very best in the business.

Our Autumn Lunch at The Bath Priory

The Chefs’ Forum held an Autumn lunch to celebrate a successful first year in aid of The Ark Foundation, part of Hospitality Action. The lunch took place at The Bath Priory on the 22nd October 2012.

Host and newly Michelin-Starred Sam Moody, Executive Chef of The Bath Priory along with his Michelin starred peers each cooked one of seven courses to showcase the best cooking that the South West has to offer. The chefs who took part were:

Martin Blunos (TV Chef & Hogarths), Josh Eggleton (The Pony & Trap, Chew Magna), Sam Moody (The Bath Priory), Simon Hulstone (The Elephant, Torquay), Russell Brown (Sienna, Dorset)and John Hooker (Lewtranchard Manor, Devon).

Ken Crosland from The Ark Foundation by Hospitality Action delivered a speech about the fabulous work the charity does in helping chefs with drug and alcohol issues.

The Ark Foundation was founded by Michael Quinn (the first English Head Chef of the Ritz), who lost his own career to alcoholism. He recovered and set up the Ark to raise awareness of alcohol and drug misuse within the industry. It’s now a key part of industry charity Hospitality Action, and its’ Chairmen are Jamie Oliver and Heston Blumenthal.

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 schools and colleges sampled Michelin Starred dining, most of them, for the very first time.

Catherine Farinha, event organiser and Chefs’ Forum Coordinator stated:

‘The Chefs’ Forum is now a South-West-wide concern. It was great to have all corners of the region from The Cotswolds to Cornwall represented at this event. This lunch represented everything The Chefs’ Forum has become and was a fabulous chance for tomorrows chefs and front of house staff to witness first-hand the best cookery and service in the industry!’

Chefs ‘Pick it, Cook it, Eat it’ at Community Farm

Glorious sunshine glistening on Chew valley lake provided a stunning backdrop for the fourth Chefs’ Forum event on Monday the 20th August, held in a tipi on The Community Farm at Chew Magna. The cream of Bristol and Bath’s top chefs and catering students gathered alongside local producers and suppliers for a meeting of minds, knowledge swap and ‘Pick it, Cook it, Eat it chefs’ challenge’ led by Josh Eggleton and Toby Gritten.

Guests were welcomed by Chefs’ Forum Founder Committee member Josh Eggleton of the Michelin starred Pony and Trap (a field away), then handed over to passionate Farm Manager Andy Dibben, who, after an introduction to the farm proceeded to lead Forum Member Chefs on a tour of his crops. Foraging expert Toby Gritten (The Pumphouse) also show-cased the hidden bounty  nature has to offer growing in and amongst the cultivated fruit and vegetables!

The attending chefs were then challenged by Josh to create a dish using gathered and foraged produce to accompany the freshly cut steak BBQ provided by local butcher Nigel Buxton following his steak butchery demonstration.

Pick it, Cook it, Eat it from The Chefs’ Forum on Vimeo.

The Chefs’ Forum launched in January 2012 and has since expanded to include highly accredited  chefs, catering colleges and top suppliers on a South West regional level.

Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:

We are so lucky to have such a naturally beautiful venue like on our doorstep.  The Chefs, most of whom were on their only day off, relished the opportunity to meet with their peers, network and find out about the provenance of the fantastic vegetables available from this unique growing  project at The Community Farm.  It is also important to educate chefs as to the detrimental effect adverse weather conditions can have on the annual harvest –  this year has been the worst since its inception.

Andy Dibben added:

‘It would be like you chefs collapsing a soufflé, then inviting everybody in to come and see it.  That’s how I feel about showing you around the farm today but I also hope to show you how good it could be given the right conditions – It’s important to learn about the good as well as the bad in terms of growing’.

The Community Farm grow organic vegetables on 22 acres of land in the Chew Valley just south of Bristol. From here, it operates a vegetable box delivery scheme, as well as providing wholesale supplies to local eateries.   Open days as also on offer as well as courses and volunteering opportunities to promote knowledge and understanding of sustainable farming and food provenance.

Alison Belshaw, Community Farm Project Director commented:

“The Community Farm was delighted to welcome the chefs – it brought a real buzz to the Farm. Our farm manager, Andy Dibben, gave them a tour – and let them know how tough this year had been for growers because of the weather. We’re now looking at adding a ‘Chef’s Box’ to our range of vegetable boxes so that restaurants can order the freshest and best in seasonal organic veg direct from us and we hope to supply some of the Chefs’ Forum members – many expressed a real interest in buying from us.”

Suitable footwear for the occasion was provided by event sponsor Hunter Boots, and a talk on responsible shooting by Chef James Graham of Allium restaurant, Fairford, further enhanced the rural tone.

The Chefs’ Forum is sponsored by some great brands including Bristol Audi, Champagne Taittinger and Total Produce.  Our partners include fabulous local companies like Lovely Drinks, Bramley & Gage, Clifton Food Range and A.David.

New Forum Member Gary Gardener, Head Chef at Combe Grove Manor, Bath said of The Chefs’ Forum:

‘This fantastic movement has been a long time coming  and opening up communication channels is something really positive for the industry’.

The Chef’s Forum is a group of 150 chefs in the South West, all recognised in their industry, with awards including Michelin Stars and AA Rosettes. Led by Catherine Farinha , Josh Eggleton and Chris Wicks and Adrian Kirikmaa of City of Bristol College.

Members present at the well- attended the event at the farm included Sam Moody of the Bath Priory, the chefs from The Ethicurian, and The Star and Dove team, who have recently added the Totterdown Shakespeare to their portfolio.