Top Chefs Celebrate ‘Ansome’ Cornish Produce at The Greenbank Hotel

Stunning Falmouth inner harbour formed the backdrop for The Chefs’ Forum Best of Kernow event at The Greenbank Hotel on Monday (19) November.

Top Cornish chefs, Cornish suppliers and Hospitality students from both Cornwall College aTruro and Penwith College Studentsnd Truro & Penwith College, gathered for a celebration of Cornish food, hosted by The Greenbank’s Executive Chef Nick Hodges.

Nick has been working with The Chefs’ Forum for the past four years to inspire the next generation across the South West.

The aim of the day at The Greenbank Hotel in Falmouth was to encourage top Cornish chefs to showcase local produce in their menus with Nick Hodges and Head CNick Hodges and studentshef Bobby Southworth showing them dishes from his tantalising menu, which does just that!

Students from Cornwall College and Truro & Penwith College got the opportunity to show off their culinary skills, working alongside Nick and his talented brigade to create beautiful canapés incorporating top-drawer Cornish produce for the culinary experts who attended.

Gavin Roberts from Wadebridge-based Two Brothers Foods opened the show with a fantastic butchery demonstration, bTwo Brothers butcheryreaking down a whole side of pork.

Gavin also showcased the quality of his pork in a banquet cooked by Claire Mansfield of Synergy Grill and the Greenbank Chefs of festive sausages, pork shoulder, crackling and chops – The chefs devoured the pork feast and Gavin became the most popular kid at the party!

Foie Royale founder Mike Logut and demo chef Johnathon Bowers then took the floor to talk the guests through the new ethically-produced culinary sensation to replace more traditional equivalents.

The Foie Royale was a real hit witFoie Royaleh the chefs and Nick Hodges was highly complementary about both varieties – The goose liver and duck liver Foie Royale.

Nick said:

“I wouldn’t actually name-check products unless they are truly deserving of it but this is quite something, Foie Royale is truly delicious!”

Nick Hodges and Head Chef Bobby Southworth then performed three fantastic cookery demonMonk fish curry demostrations of his signature dish – Cornish monkfish curry with crab samosa.

Chefs’ Forum Founder Catherine Farinha then interviewed Cornish producers including Curio Gin and Ross Geach from Padstow Kitchen Garden.

Ross explained how he is growing and harvesting the newest vegetable invented – The Kalette – Here he is in this fantastic film by Chefs’ Forum Sponsor Total Cornwall:

The grand finale to the day was a delicious Curio Gin and Rum tasting accompanied by a stunning Afternoon tea prepared and served by Nick and the team.  Both showcased fabulous local ingredients donated by proper Cornish suppliers including Curio Gin with Cornish scones and banoffee pie paired to banana rum! – A true Celebration of Curio gin tastingCornish food!

The Chefs’ Forum stages quarterly events to enhance top chefs’ skill sets and strengthen links with local catering colleges to inspire and enthuse the next generation of young chefs.

Nick Hodges stated:

“I was extremely impressed with the students’ performance – It is extremely important that they get experience like this whilst studying. I do a lot of work with the college and its great to have them here in our kitchen today.”

Catherine Farinha, concluded:

“The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was ‘ansome, proper Cornish produce, all made in Kernow – We love doing events here in Cornwall and look forward to four more events in the county in 2019.”

Photography by: