The Chefs’ Forum Hosts Elegant Chef’s Table Lunch at Pillars to Celebrate Industry Collaboration

On 14th April 2026, the London Geller College of Hospitality and Tourism at the University of West London hosted an intimate and refined Chef’s Table experience, curated by UWL Culinary Ambassador Chef Michael Coaker and Hospitality Operations Year 1 students as a gesture of appreciation for the exceptional chefs, partners and hospitality professionals who have supported recent events, supplier brand activations and our famous Hospitality Industry Taster Days, which showcase careers in the industry to high school pupils and are held at our colleges.

Catherine Farinha, CEO and Founder of The Chefs’ Forum said

“It’s incredibly important that we take the time to recognise and celebrate the generosity of our industry peers. The support we receive across our events; Whether its chefs giving their time, sharing expertise or inspiring students, this is what makes everything we do possible. This Chef’s Table experience is a small way of saying thank you, and of reinforcing the sense of community that sits at the heart of hospitality.”

Set against a beautifully styled restaurant, open to the public, the special lunch brought together leading figures from across the hospitality sector for a thoughtfully designed multi-course tasting menu. The event celebrated culinary excellence and reinforced the collaborative spirit that underpins The Chefs’ Forum’s work across education, industry engagement and talent development.

The guest list reflected the calibre of support received over recent months. Among those in attendance were MasterChef: The Professionals finalist Exose Grant, Carniel Levy, joined by actress, comedienne, presenter and partner Sophie Willian (3 BAFTAs and a baby – a TV star in our midst), as well as Executive Chef of Sexy Fish Mayfair, Mattia Ricci, Salvatore Maggio (award-winning mixologist and bar manager at One Aldwych), and Santhosh Ravmonay, Executive Chef at Tower Hotel. Each guest plays a significant, much-recognised and appreciated role in supporting The Chefs’ Forum’s mission to connect education with industry and inspire the next generation of hospitality professionals.

The menu itself was a showcase of classical technique and premium, seasonal ingredients, executed with precision by the college’s talented student team. Guests were welcomed with an elegant amuse-bouche of Scottish lobster “milk roll” paired with King’s Oscietra caviar, setting the tone for a beautiful lunch, showcasing emerging culinary talent, exquisite flavour and wine pairings and presentation, which was breathtakingly of the standard one would expect in any Michelin or luxury hospitality operation.

The starter featured beautifully pan-seared Cornish scallops accompanied by carrot textures, demonstrating both balance and technical finesse. For the main course, a succulent spring rack of lamb with herb crust was served alongside potato and truffle millefeuille (wow) and heritage beetroot, delivering depth, seasonality and a strong sense of culinary expertise. The experience concluded with a classic chocolate and red berry roulade, followed by coffee and exquisite petit fours, offering a polished and elegant finish to the perfect Chef’s Table lunch.

A refined selection of French wines perfectly complemented each course; From the crisp Crémant de Bourgogne with the lobster amuse, to mineral-driven Chablis enhancing the scallops, and a structured Bordeaux elevating the lamb, creating a seamless progression of flavour and balance throughout the dining experience.

Sophie Willan said

“There’s something really special about experiencing food at this level while knowing it’s being created by rising talent. The atmosphere, the detail, the passion, it’s been a wonderful afternoon.”

Carniel Levy said

“The Chefs’ Forum continues to create meaningful moments like this, bringing industry and education together in a way that genuinely benefits both. It’s inspiring to be part of it.”

Beyond the menu, the Chef’s Table invitation was equally about recognising and thanking the wonderful people and professionals behind the scenes. Special thanks were extended to Michael Coaker and Laura Paval, Hospitality and Culinary Arts Manager, for their continued support, alongside students Aldo and his fellow team members, whose professionalism, attention to detail and service excellence ensured that lunch was cooked and served seamlessly. Their contribution exemplified the high standards of degree-level training and expert mentorship that define the University of West London’s approach to nurturing the next generation of luxury hospitality professionals, who are set to join the top tier of 5-star hotels in London and beyond!

Mattia Ricci said

“The menu was ambitious and well executed. World-class facilities in learning environments like this are essential; they provide young chefs with real exposure to the standards and expectations of the industry and the luxury hospitality sector. I am looking forward to working more closely with the University of West London.”

Salvatore added

“From a front-of-house perspective, the service was exceptional. The students showed confidence, awareness and professionalism throughout, it’s exactly what the industry needs.”

Events such as this Chef’s Table are a cornerstone of The Chefs’ Forum’s ethos, creating meaningful connections between students and industry leaders while celebrating those who actively contribute to the sector’s growth. By bringing together established chefs, emerging talent and hospitality professionals for a shared, immersive dining experience, The Chefs’ Forum continues to bridge the gap between education and real-world practice.

Speaking after the event, attendees praised both the quality of the food and the calibre of service, noting the importance of such initiatives in encouraging collaboration between education and industry and nurturing future talent. This special lunch served as a reminder that hospitality, at its core, is built on relationships, shared knowledge and mutual support.

Santhosh Ravimony said

“You can teach skills, but passion is something you have to nurture. Today proved that with the right environment and leadership, these students can really excel, I would love to welcome such outstanding talent to Tower Hotel.”

Exose Grant concluded

“What stood out for me was the level of precision and care from the students. You can see the influence of strong mentorship and culinary excellence here, this is how we will build the next generation of chefs.”

As The Chefs’ Forum continues its programme of events, partnerships and educational initiatives throughout 2026, this Chef’s Table stands as a fitting tribute to our wonderful community of top chefs and the hospitality community that makes it all possible, an industry united by passion, generosity and a commitment to excellence.

Our next London Chefs’ Lunch is on the 1^st June at Smith & Wollensky, to get yourself on the guestlist, email brogen@redcherry.uk.com

Photography by Carlos Farinha @carlosclickuk