The Chefs’ Knowledge Launches in Style

Top chefs, students from The Manchester College and invited guests celebrated the launch of The Chefs’ Knowledge at Ducie Street Warehouse in Manchester on Monday.  All ingredients were kindly sponsored by Royal Greenland, Meat & Livestock Australia, Foie Royale and Dole Foodservice, the new name for our time-honoured friends at Total Produce.

The new book by The Chefs’ Forum took centre stage with an introduction by Catherine Farinha.

“Last year we celebrated our tenth-year anniversary,” she said. “This year we have launched our new book for student and junior chefs The Chefs’ Knowledge. We had a fantastic lunch at Ducie Street and were so pleased to welcome students at The Manchester College into the kitchens to cook alongside the chefs.”

Executive Chef of Ducie Street Warehouse Scott Munro, who showcased top quality Australian lamb rump steaks, kindly sponsored by Meat & Livestock Australia in his dish was delighted to welcome so many esteemed chefs and students into his state-of-the art open kitchen.  He said

“This is a huge part of what we do at Ducie Street Warehouse, as our GM Takis has just said. We love working with local schools and colleges to inspire the next generation of chefs and hospitality professionals.  It’s great to have so many fabulous chefs and students sharing our kitchens today – There really is a great buzz about the place – We’re hopefully going to be offering a couple of students jobs as a result of this fantastic event.”

Exose Grant, who cooked the fish course of the lunch using halibut from Royal Greenland, said:

“I get a lot out of these lunches and it was great to be involved in the new book. I hope that my story can help other chefs to have the confidence to enter the world of cooking.  These lunches are always good for me. I get a lot out of them and its great to teach the younger ones coming through.”

Simon Wood of Wood Restaurant, said: “What a fantastic event! The Chefs’ Forum continue to pull out all the stops. I had a great time making prawn toasts with some fabulous prawns from Royal Greenland. They are such a great supplier. It’s always a pleasure to work with good ingredients and we chefs are always looked after at these lunches.”

Manuela Quesada and Maisy Downing led a team of budding young pastry chefs in creating two desserts that were served at alternate place settings to create a talking point at the table.

Check out the full menu here:

Simon Wood (Wood Restaurant)
Shiso Royal Greenland Prawn ‘Toast’

Fish Course
Exose Grant (MasterChef: The Professionals Finalist 2019)
Roasted Royal Greenland Halibut, Celeriac Three Ways,
Hispi Cabbage, Chive Oil and Beurre Blanc

Main Course

Scott Munro (Ducie Street Warehouse)
Sous Vide Australian Lamb Rump “Lancashire Hotpot”
with Red Cabbage Purée

Maisy Downing (The Mere Golf Resort & Spa)
Egg Custard Tart with Madagascan Vanilla and Honey
Mascarpone Cream

Manuela Quesada (Trove)
Black Forest Gateau, Kirsch, Cherry, Pink Peppercorns and Chantilly

Wine Sponsored by Matthew Clark
Welcome Drink – Palmer & Co Reserve Brut NV Champagne
White – Gerard Bertrand Cigalus Organic
Red – El Enemigo Cabernet Franc


Christine Kenyon, Deputy Principal at The Manchester College, said: “In partnership with The Chefs’ Forum our students have unrivalled access to working with some of the UKs best chefs and opportunities to gain industry experience that equips them with the skills they will need when they enter the workforce. This event was a further example of how this partnership works and we were delighted to support it.”


Catherine Farinha concluded: “Whilst we’re in Manchester we’re also recording the audio version of The Chefs’ Knowledge at Manchester College using 3rd year actors from the drama department of UCEN. It’s a really exciting project that really showcases where we are going with chef education. We’re not satisfied with just a book. There are plenty of chefs who suffer from dyslexia and we want to give them something to listen to that helps them learn in a new way.”

Photography and film by