The Cream of Cornwall: Top Chefs Unite for a Spectacular Lunch at The Alverton

Four outstanding Cornish chefs, talented hospitality students and leading industry suppliers gathered at The Alverton in Truro on Monday 2nd November 2026 for a fantastic celebration of culinary excellence, collaboration and the next generation of hospitality talent.

The Chefs’ Forum Cornwall Lunch brought together professional chefs, hospitality employers, suppliers and educators for an exceptional four-course dining experience showcasing the skills and creativity of four leading chefs from The Cornwall Hotel Collection.

Hosted at the magnificent Alverton Hotel in Truro, the event celebrated the best of Cornwall’s hospitality industry and offered aspiring chefs from Cornwall College invaluable opportunities to work alongside some of the county’s most accomplished culinary professionals.

Four Chefs, Four Exceptional Courses

The lunch featured a collaborative menu crafted by four head chefs, each bringing their distinctive style and expertise to the table. A water tasting with Pure Ionic Water cleansed guests’ palates, and Glenn Grady from AJ’s Catering won a system for his restaurant in the raffle, which was presented by Sapphire Miles.

Tim Pile, Head Chef at The Falmouth, opened proceedings with a beautifully balanced Autumnal starter of whipped feta, smoked beetroot, pickled blackberry, candied fennel, watercress and sourdough crisp.

Tim commented:

“It was fantastic to collaborate with fellow chefs from across the collection and share our knowledge with the students. Events like this are so important because they give young chefs the opportunity to experience professional kitchens, learn new techniques and understand the teamwork that goes into delivering a high-quality dining experience.”

Ollie Wyatt, Head Chef at The Alverton, followed with a sophisticated fish course of seaweed-cured hake, chorizo, Jerusalem artichoke and Sauternes velouté.

Ollie said:

“Hosting The Chefs’ Forum at The Alverton was a real pleasure. It was wonderful to welcome so many industry colleagues and give the students an opportunity to work alongside our brigade. The enthusiasm and commitment they brought to the kitchen was brilliant to see.”

Bobby Southworth, Head Chef at The Greenbank, presented the main course of duck breast, glazed carrots, cherry and five-spice jus, showcasing a combination of classic culinary techniques and contemporary flavours.

Bobby said:

“The standard of the students was really impressive. They were eager to learn, asked great questions and got stuck into every task. Giving young people access to working chefs and real industry experiences is essential if we want to inspire the next generation.”

The lunch concluded with a seasonal dessert created by Aaron Rawlings, Pastry Chef at The Greenbank of white chocolate, pumpkin and autumn spice.

Aaron added:

“It was a brilliant day of collaboration, not only among the chefs but also with the students. Seeing young talent gain confidence throughout service is incredibly rewarding. Cornwall has a fantastic hospitality industry, and we all have a responsibility to support its future.”

Cornwall College Students Shone

Students from Cornwall College played an integral role in the event, gaining first-hand experience of a prestigious professional lunch and working alongside established chefs.

From kitchen preparation and plating to delivering dishes during service, the experience provided an invaluable opportunity to develop practical skills, teamwork and confidence.

Hailey Collins, Growth & Partnership Manager at Cornwall College commented:

“We are extremely proud of our students and the professionalism they demonstrated throughout the event. Working alongside such accomplished chefs in a prestigious hotel setting is an invaluable extension of their college training. The Chefs’ Forum’s networking lunches bring the industry together and help bridge the gap between education and employment, giving our learners the confidence, skills and industry connections they need to succeed.”

Celebrating the Stars of the Day

All students were excellent and a credit to Cornwall College, however, two exceptional students were recognised as Stars of the Day for their enthusiasm, professionalism and outstanding contributions to the event.

Harry Taylor has been working at The Alverton for one month, and is also a student at Cornwall College, he said:

“It was an amazing opportunity to work alongside such experienced chefs and to see how a professional event comes together. I have learnt so much and really enjoy being part of the team here at The Alverton. I have learnt so much in the last month I have been working here. Winning Star of the Day for this event today was a fantastic surprise!”

Front of House, Star of the Day was Daisy Barraclough, she added:

“I really enjoyed the experience and meeting so many people from the hospitality industry. It has given me even more confidence and made me excited about my future career. Being recognised at the end of the day was a brilliant feeling.”

A Celebration of Outstanding Produce and Industry Partnerships

The menu was complemented by a carefully selected range of wines and premium ingredients generously supplied by The Chefs’ Forum’s valued industry partners.

Guests were welcomed with Silver Reign Brut NV from Silverhand Estate in Kent, before enjoying Château de Berne Rouge 2023 and Château de Berne Inspiration Rosé 2025 from Provence, kindly sponsored by MDCV UK.

The event was also supported by:

Brian Etherington Meat Company, kindly supplying the meat.
Celtic Fish & Game, kindly supplying the fish.
Dole Foodservice, kindly supplying fruit, vegetables, dairy and dry goods.

Further support came from Chef Works, MCS Technical Products, Pure Ionic Water and the event’s wider supplier partners, helping to create a memorable occasion for everyone involved.

Bringing Cornwall’s Hospitality Community Together

The event provided an important opportunity for Cornwall’s hospitality professionals to reconnect, exchange ideas and celebrate the county’s outstanding culinary talent.

The Chefs’ Forum Founder Catherine Farinha commented:

“What a fantastic way to celebrate Cornwall’s extraordinary hospitality industry! Four brilliant chefs, wonderful produce, fantastic suppliers, and, most importantly, incredibly enthusiastic students who are the future of our sector.”

Our Chefs’ Lunches are about far more than serving a beautiful meal. They are about creating meaningful connections between education and industry, inspiring young people and giving them opportunities they simply wouldn’t get in a classroom.

Huge congratulations to our two Stars of the Day and heartfelt thanks to Cornwall College, our wonderful host The Alverton, the four outstanding chefs and every supplier who helped make this event such a success.”

The Cornwall Lunch was another example of The Chefs’ Forum’s continued commitment to supporting hospitality education, championing local talent and bringing professional chefs together with the next generation.

The Chefs’ Forum extends its sincere thanks to The Alverton, The Cornwall Hotel Collection, Cornwall College, all participating chefs and students, and its valued sponsors and partners for making the event possible.