The Chefs’ Forum 6th Birthday Game Event at Berwick Lodge
Six years after its launch, The Chefs’ Forum returned to Berwick Lodge (where it all began) on the 22nd January 2018 for a celebration of game with Walter Rose & Son butchers and Synergy Grill to mark SIX extremely successful years of the industry networking organisation staging quarterly chef networking events in Bristol!
Top chefs from Bristol and surrounds attended a day of butchery and cookery demos, plus a laser clay pigeon shoot during which Walter Rose & Son and Synergy Grill showcased the plethora of delicious ways in which game meat can be incorporated into restaurant menus and cooked on the award-wining energy-saving grill. The clay shooting was laid-on to encourage chefs to shoot for their own meus.
Head Chef of Hattusa Restaurant, Istvan Ulmann performed a stunning cookery demonstration of Venison loin with shallots, salsify and red cabbage. He created delicious array of savoury canapés with students from City of Bristol College, Weston College and HIT Chefs’ Academy. The young chefs worked together to produce an impressive spread of Medjool dates wrapped in pancetta, Sausage rolls with raz el hanout, Pancetta and emmental toasties, Goat’s cheese, truffle honey, parmesan shortbread, Wild mushroom arancini, Filo tart with pear, stilton and pine nuts as well as Cheese beignet!
The students baked brioche buns to cater a BBQ of Walter Rose venison burgers and sausages on the Synergy Grill while chefs practiced their shots in the beautiful gardens at Berwick Lodge.
Istvan and the students then produced a delicious afternoon tea comprising of passion fruit marshmallows, Chocolate brownies, Baked vanilla cheesecake.
“The students were fantastic today, a great help! There’s been lots of work to do, we’ve been doing canapes – sweet and savoury. They’ve worked very well to get food out on time and the guests clearly loved the delicious food they produced. I have been very impressed with all the young chefs in my kitchen today.”
When asked about what he would advise young chefs to adopt in terms of career values he said
“Work hard, be passionate about what you do and treat every customer as best you can.”
The students were fantastic and extremely professional and Istvan proved an inspirational and highly-encouraging role model – Istvan is just what is needed in industry to nurture the next generation. The student aided Istvan’s brigade of chefs in preparing and serving the canapés at the event. These students (Chefs and Front of House) will be placed in jobs with Forum attendees over the coming year and this event was a great way for both to get acquainted. Equally, The Chefs’ Forum is a great chance for young chefs and hospitality professionals to demonstrate their impressive culinary and service skills.
Level two Weston College Student Louise Underhay (18) really enjoyed her day at Berwick Lodge
“We came here for a trip to get some work experience. We do these trips a lot and I really enjoy them. I really love baking and am really enjoying my course – It has given me a new lease of life, it has given me an edge! Istvan has been great and had given us lots of little tips and pep talks to increase our confidence. This really helped me today.”
Sarah Arikan, owner of Berwick Lodge joined Chefs’ Forum Founder Catherine Farinha to welcome the industry guests to Berwick Lodge. Sarah spoke of the extremely high standard of students working with her at the event and the importance of supporting the next generation. Sarah said
“It’s really important that we work with the colleges to nurture the next generation of hospitality professionals and I’m delighted to have worked with The Chefs’ Forum for the last six years, in that time hosting a total of four of its events here at the hotel. We would welcome young people to Berwick Lodge from all local colleges on work experience at any time. I am delighted to work with Weston College via The Chefs’ Forum Academy which sees both Istvan and I travel to the college to work with the students in their own environment as well as inviting them here for front of house masterclasses and specialist lectures in luxury boutique hotel management.”
The Chefs’ Forum launched at Berwick Lodge six years ago in January 2012. It has since expanded across nine regions to include highly accredited chefs, catering colleges and top suppliers on a near-national level.
Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated:
“It was wonderful to revisit our stunning launch venue to commemorate six extremely successful years. We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene. Our quarterly Chefs’ Forum events AND Chefs’ Forum Academy programme ensure that communication between the two entities is effortless and seamless. This will lead to the next generation of top chefs learning from the very best in the business.”
Photography by: www.fayditphotography.com