The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski
The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski. Fifty top Chefs From across The Cotswolds and Bath area congregated at The Good Pub Guide’s Gloucestershire Country Dining Pub of the Year 2014 for a day of Game Cookery & Butchery demonstrations, Nyetimber English Sparkling wine tasting and networking.
The event, organised by The Chefs’ Forum was to showcase budding young chefs and front of house professionals’ skills from Gloucestershire College. Six level 2 students worked with Kuba in his three AA Rosette kitchen at The Feathered Nest to produce delectable game canapés for the top chefs in attendance.
Award-winning chef Kuba said: “We are surrounded by game meat here in The Cotswolds and today was all about extending the knowledge of qualified chefs and students alike. Game is one of the things that chefs can shy away from because they are nervous about it.
“We are in The West country and it makes sense for local chefs to know everything about game as it is managed and shot on their doorsteps. I love cooking with game and really enjoyed the chance to showcase game dishes served on the menu at The Feathered Nest, for which it is renowned. It was also fantastic to work with the College students who were a pleasure to work with”.
Neil Irvine of Nyetimber (England’s delicious answer to champagne) tutored front of house students in the correct pouring and service of Nyetimber as a welcome drink. He also gave a fascinating presentation with tasting to both students and chefs on the production and five varieties of Grand Marque Standard wines. In 1998, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers.
Neil commented: “The chefs and students really enjoyed the tasting. I am really looking forward to showing them the Nyetimber vineyard in West Sussex in the spring to see first hand Chardonnay, Pinot Noir and Pinot Meunier grapes growing in the lee of South Downs which affords them to be sheltered from the coastal winds. Prior to the harvest, the grapes are tasted to ensure the best flavour development before picking – It will be great to give the students and chefs the opportunity to taste grapes and see our stunning vineyards!
Walter Rose Butchers then gave a fascinating game butchery demonstration to increase chefs’ confidence in working with and serving game meat dishes in their restaurants.
Catherine Farinha, Chefs’ Forum Founder and event organiser concluded that: “The day has been a great success. It is curriculum enrichment opportunities like these that make young people industry-ready and prepare them for the world of work. Today’s game cookery master class was another example of top chefs and butchers passing on their knowledge and skills to both their peers and the next generation of chefs – It is great to see such passion and enthusiasm from all involved”
The Chefs’ Forum hold quarterly events across the Cotswolds and Bath to expand chefs’ skill sets, each time featuring a different specialism, from fishing to shooting, foraging to butchery and at the same time, forging greater links between hospitality education and industry through networking which is vital for all concerned.
© 2014 John Arandhara-Blackwell. All Rights Reserved.
© 2014 Tor Pearce. All Rights Reserved.