The Chefs’ Forum Thanks Tewkesbury Park for Hosting an Inspirational Student Showcase Lunch

The Chefs’ Forum has extended its sincere thanks to Tewkesbury Park Hotel, Gloucestershire, for hosting an exceptional day of learning, collaboration and culinary excellence as part of the Cotswolds & Bath Chefs’ Forum Lunch. The event brought together leading chefs, premium suppliers and hospitality students for an inspiring showcase of skills, mentorship and outstanding produce.

Students from Heart of Worcestershire College (Back of House) and South & City College Birmingham (Front of House) were given a unique opportunity to work alongside some of the region’s most respected chefs and hospitality professionals. Throughout the day, students gained valuable insight into the operational standards, teamwork and attention to detail required within a luxury hotel and golf resort environment.

Patrick Jones, General Manager of Tewkesbury Park, commented:

“Our business is all about supporting the next generation of hospitality professionals, and we’re always proud to open our doors to students. There’s an opportunity here to learn every aspect of luxury hospitality, from the kitchen to front of house and beyond, and we look forward to welcoming many of these students back for work experience in the future.”

Sponsors, Pure Ionic Water conducted a ‘compare and contrast’ experiment of tap water and micro-filtered, remineralised, hydrogen-rich Pure Ionic Water.  All guests agreed that the premium, filtered table water, served in glass bottles was far superior, a great palate cleanser and accompaniment to the lunch.

Mica Wilkes from Tailors Eating House won the raffle and will receive a totally free under sink system for her restaurant, so she can see the difference when cooking with and drinking with this market leading, micro-filtered water.

A Menu Showcasing Skill, Seasonality and Supplier Excellence

The lunch menu was delivered by a team of accomplished chefs, each showcasing their individual style while celebrating the quality of produce supplied by event sponsors.

Starter: Whipped Goat’s Curd, Beets, Tahini and Dukkha
Created by Matt Lord, Regional Executive Chef for ESS Defence, Marine and Aerospace, the dish highlighted balance, texture and freshness.

Matt commented:

“The quality of the heritage beets from Dole Foodservice was exceptional, vibrant, fresh and consistent, which makes a huge difference when you’re keeping dishes clean and ingredient-led. I have been working with The Chefs’ Forum for the last 14 years, since their launch in Bristol and it’s great to now be working in this region with other colleges, continuing to enrich learning and inspire the next generation of chefs and hospitality professionals.”

Palate Cleanser: Purbeck Ice Cream Bucks Fizz Sorbet
The sorbet proved a standout moment of the menu, delivering a refreshing and celebratory pause between courses.

Chefs on the day praised the product, with one guest noting:

“The Bucks Fizz sorbet from Purbeck Ice Cream was spot on, perfectly balanced, incredibly refreshing and exactly what you want to reset the palate.”

Fish Course: Cod, Cep Butter, Celeriac, Hen of the Woods, Chicken Juices
Prepared by Gareth Fulford, Chef Patron of Purslane Restaurant, Cheltenham.

Gareth said:

“Having fish supplied by Ritter Fresh gives you total confidence. The quality and traceability allow you to focus on flavour and technique, knowing the product will stand up on the plate and this cod certainly did that. The fresh produce from Dole was also superb, especially Hen of the Woods or Maitake as it is known commercially. It was also a fantastic opportunity for the students to work with top quality products and produce, not always accessible within college budget constraints.”

Main Course: Gressingham Duck Two Ways: Roast Duck Supreme, Duck Leg Kebab, Confit Carrots, Sweet Potato Fondant, Spiced Merlot Glaze
Cooked by Anuj Thakur, Executive Chef at Tewkesbury Park.

Anuj added:

“The duck from Ritter Fresh was outstanding consistent, well-prepared and full of flavour – It enabled me to add a touch of my Indian heritage into this wonderful seasonal dish. When you’re cooking for industry experts and peers as guests, that level of quality is invaluable.  The students from both colleges really impressed me and I cannot wait to welcome them back for work experience. Huge thanks to The Chefs’ Forum and the colleges for making this all possible.  I really liked my chefjJacket from Chef Works, I really liked the cool feel and was very impressed.”

Dessert: Apple, Almond and White Chocolate Bliss with Purbeck Vanilla Bean Ice Cream
Created by Jiju Narayanan, Head Pastry Chef at Tewkesbury Park.

Jiju commented:

“Purbeck Ice Cream’s vanilla bean ice cream is beautifully made, clean, creamy and full of natural flavour. It paired perfectly with the dessert and really elevated the final course.”

Jiju added,

“We really enjoyed having the students with us today and the whole event.  It is very important to nurture and inspire the next generation, and I really enjoy passing on my pastry skills and expertise gained from my time spent working in five-star hotels in Dubai – We can’t wait to welcome the students back again soon.”

Celebrating Student Excellence

The day also celebrated student achievement, with Myami Brown (Front of House) and Ollie Harvey (Back of House) named Stars of the Day. Both were recognised for their professionalism, attitude and skill, and each received a copy of The Chefs’ Knowledge, available in print (email catherine@redcherry.uk.com to purchase), as an e-book on Amazon and as an audiobook on Spotify.

With Thanks to Our Sponsors

The Chefs’ Forum extends special thanks to its event sponsors for their continued support of education and the next generation of hospitality professionals:

By bringing together leading chefs, premium suppliers and enthusiastic students, the event perfectly demonstrated how collaboration across the hospitality industry can inspire, educate and raise standards for the future.

Photography & film by Carlos Farinha @carlosclickuk