The Lord Mayor’s Lunch
On Monday (9) October The Rt. Hon. The Lord Mayor of Cardiff, Councillor Bablin Molik joined in the fun at the latest Chefs’ Knowledge launch lunch in the Welsh capital – and enjoyed some fine Halal meat supplied by Aussie Beef & Lamb.
The Lord Mayor joined 100 distinguished guests, chefs, restaurateurs and suppliers at the latest lunch for The Chefs’ Knowledge. Chefs Cindy Challoner, Justin Llewellyn, Keith Clash and Andrew Minto designed the menu at The Coal Exchange Hotel in Cardiff on Monday. Students from Coleg Gwent gained valuable experience working with the chefs.
Councillor Molik said in her welcome speech: “I was delighted to be invited to this wonderful lunch, bringing together the cream of culinary talent from Cardiff and the surrounding area.
“My family have had many Indian restaurants in Cardiff, so hospitality is a sector that is very close to my heart.
“It is wonderful to celebrate the vibrant restaurant scene and experience top level cooking and service.
“It is great to see the students working with top local chefs to create a wonderful four course meal for us all to enjoy.
Our restaurants are a major tourist attraction and attract spend and investment into Wales and my attendance today is a show of my utmost support for the local hospitality sector as we recover from the worst few years in living memory.”
Catherine Farinha, Director of The Chefs’ Forum, said: “This was a great event and a feather in our cap. We were able to serve true Halal meat from Australia and host an important local dignitary into our celebration. All the ingredients on show were world class and it was a wonderful opportunity for our talented chefs to be able to showcase them.”
What the guests enjoyed:
- Starter – Cindy Challoner (Great British Menu Contestant) – Herb crusted Aussie lamb chump, celeriac and puffed pearl barley
- Fish course – Justin Llewellyn (The Parkgate Hotel) – Royal Greenland halibut Veronique
- Main course – Keith Clash (The Coal Exchange Hotel)- Seared sirloin of Aussie beef, braised beef, Bara brith and Perl Las bonbon, confit potato, butternut squash puree and jus
- Dessert – Andrew Minto (Chef Patron at Minto’s Patisserie and Winner of Bake Off: The Professionals 2021) – Autumn apple crumble with salted caramel ice cream
Castell Howell supplied all of the finest quality Welsh ingredients, Royal Greenland sponsored cold water prawns and snow crab for the canapés, and delicious Royal Greenland Halibut for the fish course. Wedgwood supplied stunning Gio bone china plates for Andrew’s dessert.
Also on display were beautiful canapé boards from local chef-turned-woodcrafter, Martyn Watkins, industry standard in induction, dry aging and FlashGRILL technology MCS Technical Products, Foie Royale, Chef Works chef wear, Off to Work temporary and permanent hospitality staffing and Adande Refrigeration.
Any Welsh chefs wishing to participate in future events or who are interested in teaching at Coleg Gwent in our Chefs’ Forum Academy should contact brogen@redcherry.uk.com
Photo & video credit: Carlos Farinha
