The Chefs' Knowledge

The Chefs’ Knowledge is a ‘meet the maker’ showcase, where suppliers are invited to showcase their product, produce, service or equipment.

Here you will find endorsement from chefs and hospitality professionals already using them as a supplier, further demonstrating why we are recommending them.  Don’t take our word for it; meet the producer, manufacturer or service provider for yourself and enjoy making informed sampling or purchasing decisions.

Why Welsh Food & Drink Producers are...

Why Welsh food and drink producers are the envy of the world and how you can take advantage of food produced on your doorstep. The Fine Food Cluster is an…

Dart Fresh Produce Take Pole Position As...

Chefs in the South West can now take advantage of a new one-stop-shop delivery service. Dart Fresh runs a 6 day a week service with a full range of specially…

Honey, I Love You!

Sarah Wyndham Lewis is a professional Honey Sommelier and co-founder of Bermondsey Street Bees, sustainable beekeepers and specialist suppliers of raw English honeys, comb and wax to chefs and bartenders.…

What Is Your Flavour Chef?

What grows together goes together is an old chefs’ maxim. When you think about it this is true because the ingredients are often in season together and at the height…

Why Chefs Love Wild Venison!

As Taste of Game Great British Game Week kicks-off we celebrate wild venison – One of the great winter ingredients that offers so much for chefs to get excited about…

Should Business Studies Be Taught on Hospitality...

Business is at the heart of being a chef. Chef training has always been about teaching young chefs to cook. That makes perfect sense – it’s the job. However, there…

Rational Technology

Top Chefs Choose Rational – Discover the...

The Chefs’ Forum is delighted to present two new pieces of kitchen equipment by Rational, which have both set new standards for automated and precision cooking: The new iVario Pro…

Crustastun

Crustastun: Top Chefs Support Humane Dispatch of...

There is a belief in kitchens that the best way to achieve flavour in shellfish is to hold it alive until the last minute and then quickly kill it and…

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