The Chefs’ Forum 10 Year Tour Bows Out in Cornwall
Take a bow, please. A year of celebration ended on Monday with a final lunch at Rick Stein’s Seafood Restaurant in Padstow to commemorate 10 years of The Chefs’ Forum.
The special event capped a long year of The Chefs’ Forum on Tour with lunches and celebrations taking place across England, Scotland and Wales. Over the course of the year there were 10 lunches, close to 1000 guests with 200 students from 20 colleges.
Chefs Dan Moon, Charlotte Vincent, Pete Murt, Dan Bowden, Lucy Watters and Andrew Durham wowed the guests in Padstow with a special menu. Students from both Truro & Penwith College along with Cornwall College received valuable industry experience in the kitchen.
Wines sponsored by Ellis Wines:
Welcome Drink – Chandon Garden Spritz NV
White wine – Cantina Gorgo Bianco di Custoza 2021
Red wine – Chateau Maledan Bordeaux Superieur 2019
Beer sponsored by Birra Moretti
Amuse Bouche – Dan Moon (Foie Royale)
Prawn Tea, Kimchi and Foie Royale
Starter – Charlotte Vincent (Hotel Meudon & Great British Menu 2022)
Wild Mushrooms Parfait, Sherry Roasted Onions and Crispy Enoki
Fish Course – Pete Murt (The Seafood Restaurant)
Roasted Cod Casserole with Baby Shallots, Serrano Ham and Girolle Mushrooms
Main Course – Dan Bowden (The Bay Hotel, Coverack) and Lucy Watters (The Paris Hotel)
Jack’s Creek Australian Wagyu & Ragu
Dessert – Andrew Durham (MasterChef: The Professionals Finalist 2019)
Pistachio Tart, White Chocolate and Strawberry
Catherine Farinha said: “We went out with a bang! What a year it’s been. We’ve been up and down, round and round, and everywhere we’ve been everyone has been so complimentary and happy to share in the success.
“It’s been quite a year for other parts of our business, as well. We’ve continued to work in the game sector with a bespoke guide for Welsh Game – The Welsh Game Guide – and our new student book, The Chefs’ Knowledge has just come out and the feedback from chefs, students and suppliers at the lunch was incredible.
“Next year will see a new series of nationwide lunches as we go on tour with The Chefs’ Knowledge. Each lunch will feature dishes from the book and we’re hard at work on a new, innovative, Audio version that will be released soon. With many chefs suffering with dyslexia it’s important that they don’t feel left out.”
To purchase The Chefs’ Knowledge CLICK HERE.
Photo and film credit: www.johnscottblackwell.co.uk