The Chefs’ Forum Road Crew Arrives in The Garden of England

We’re on the road again! 2023 sees us hard at work promoting our unique Student Pastry Chef of the Year 2023 event which is now open for entries and our fantastic new book The Chefs’ Knowledge.

At Hythe Imperial Hotel we welcomed 80 guests from across the industry to a special four course lunch cooked by chefs Allister Barsby (Hide & Fox), Craig Edgell (Buoy & Oyster), Manuel Monzon (Hythe Imperial) and Scott Goss (I’ll be Mother).

Students from North Kent College were on hand to get valuable experience both in the kitchen and front of house with the chefs and restaurant management team.

Catherine Farinha, Director of The Chefs’ Forum, said: “It was so wonderful to be back in Kent, the garden of England. At the excellent Hythe Imperial Hotel we introduced our new book The Chefs’ Knowledge and drummed up more support for Student Pastry Chef of the Year competition as well as working with our increasing number of top suppliers.”

The Menu

Starter – Allister Barsby (Hide & Fox) – Slow Cooked Australian Lamb Rump, Spinach & Parmesan Tortellini, Roscoff Onion and Black Garlic

Fish Course – Craig Edgell (Buoy & Oyster) – Kentucky Fried Monkfish, Margate Oyster Mushroom Potatoes, Charred Corn and Chicken Fat Emulsion

Main Course – Manuel Monzon (Hythe Imperial) – Slow Roasted Short Rib of Australian Wagyu, Smoked BBQ Wagyu Rump Cap, Jerusalem Artichoke Purée & Crisp, Purple Sprouting Broccoli, Pomme Rösti and Madeira Truffle Jus

Dessert – Scott Goss (I’ll be Mother) – Rhubarb Cheesecake

Manuel Monzon, Executive Chef at the Hythe Imperial was delighted to invite his culinary peers to cook with him in his kitchens, he said

“I have worked with The Chefs’ Forum for the last decade, even welcoming chefs from Kent to my restaurant in Bristol to see what we do in advance of blueprinting the initiative in Kent. It’s great to be hosting the organisation and suppliers for the second time here at The Hythe Imperial. We’ve all had a great day and the students were a huge credit to their college – We will certainly be inviting them back for further work experience and even offering them summer jobs!”

Michelin-starred local chef Allister Barsby was delighted to be involved in the event, he said

“Events like these are crucial to mentor and inspire the next generation of hospitality professionals. I was very impressed with the level of skill the students displayed and we produced some excellent food. I really enjoyed working with the lamb from Meat & Livestock Australia and received fantastic feedback from our industry guests – It was great to see how much the students were enjoying the day and many showed real promise and enthsiam.”

Craig Edgell’s Kentucky fried monkfish was a superb dish and the guests really enjoyed it, he said

“We love working with the students and feel like we’re giving back to the industry – It’s really important to make sure that student are learning in the correct environment and being taught by the right people to ensure they flourish and the hospitality industry stays alive for generations to come.”

Scott Goss created a beautiful dessert, championing seasonal rhubarb, kindly sponsored by local fresh produce supplier Foodari, who have secured a Royal Warrant, granted by King Charles III, he concluded

“Today really showed us that we’re getting it right; We first started working with The Chefs’ Forum eight years ago and its wonderful to see how far we’ve all come. It is so rewarding and humbling to work with the students and it was great to see so many fantastic suppliers here today, who enable us to stage these events.”