The Chefs’ Forum Summer BBQ at The Bristol Hotel

On Monday (9) July 2018, The Chefs’ Forum held butchery and Summer BBQ event at The River Grille. The Chefs’ Forum Summer BBQ brought chefs together from all over Bristol for a day of networking, cookery demos, menu inspiration, butchery and fine food tastings.

Forty guests including Good Food Guide listed and AA Rosette chefs attended as well as City of Bristol College, Weston College lecturers as well as hPawel's Demo dishospitality industry movers and shakers.

Head Chef Pawel Mikolajczewski created an excellent dish of cod fillet, warm new potatoes, crab salad and lemon aioli showcasinJack Butcheryg the summer plates soon to feature on the menu at The River Grille.

Jack Cook from award-winning butchers Walter Rose & Son also showcased some fantastic pork butchery which culminated in a brilliant BBQ on the Synergy Grill.

Head Chef Pawel Mikolajczewski said:

“I really enjoyed hosting The Chefs’ Forum today. Overwhelmingly positive Synergy Grill BBQfeedback told me the chefs all had a great day and the butchery was extremely valuable in broadening skill sets and sharing techniques. It’s great for everyone to get together as we don’t often get the chance to meet other people in our industry working the hard hours we do in the kitchen.”

CanapeIngredients for canapés and demonstrations at The River Grille were kindly donated by Chefs’ Forum Sponsors Walter Rose & Son, Creed Foodservice, Koppert Cress and Brindisa.  This enabled them to showcase their quality produce to top chefs in the Bristol area.  Top quality catering equipment on display at the event included Adande Refrigeration, Convotherm combination ovens and Locher Induction hobs.

The Chefs’ Forum was delighted to welcome new Weston College Hospitality Lecturer Adam Baker to his first Bristol Chefs’ Forum event.  It was a great chance for him to introduce himself to Pawel and the team at The Bristol Hotel as well as network with his teaching peers from City of Bristol College.

Adam said

“I see great benefit in Chefs’ Forum events, they offer catering and hospitality students who may not yet have worked in industry the chance to access professionals in our highly diverse and exciting industry.”

Ryan Fernandez, Chef Lecturer at City of Bristol College stated:

“We as a College are looking to improve our links with local employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this.  Our staff and students really enjoy contributing to its quarterly events where we can keep in touch with industry and benefit from improved communication with professional kitchens and Food & Beverage Managers on a local level”.

Brindisa Spanish Fine FoodsCatherine Farinha, Founder of The Chefs’ Forum added:

“Forging links between the colleges, apprentices, leading chefs and high-quality suppliers is a key way for the industry to grow and get stronger.  Today, we were dubbed the ‘glue that binds them all together’ which is a fantastic compliment.  It is so rewarding when chefs, students and industry suppliers’ express gratitude for having had a great day and learnt new skills at our events”

The Chefs’ Forum launched six years ago and has since expanded to include highly accredited chefs, some celebrity chefs, catering colleges and top suppliers on a UK-wide level.

The next Bristol Chefs’ Forum event will be on Monday 8th October at Pata Negra. If you would like to attend please email

Photography by JP Baudey: