Top Chefs Go Wild at Coastal Forage in Cornwall!

Stunning Mawgan Porth coastline formed the backdrop for The Chefs’ Forum Coastal Forage at Bedruthan Hotel yesterday.   A couple of summer showers punctuating blustery brilliant sunshine didn’t deter top Cornish chefs, top local suppliers and Cornwall College Hospitality students from attending the wild food walk led by foraging expert and chef Adam Clark.

The aim of the day was to encourage top Cornish chefs to forage for their menus with Adam showing them example of the vast range of species growing on the doorstep: From peppery wild rocket in the car park of the hotel to sea spaghetti on the beautiful shoreline.

Students from Cornwall College got the opportunity to show off their culinary skills, working alongside Adam and Darren to create beautiful canapés incorporating costal foraged ingredients for the culinary experts.

Executive chef Darren Millgate performed a cookery demonstration of chilli-smoked ray wing with a foraged tomato salad – He explained how seaweed is dried then rehydrated to achieve the delicate seaside flavours.   With beautiful dishes like this on the menu, The Herring restaurant at Bedruthan is a must-visit dining destination in Cornwall!

Adam Clark then showed the chefs a white board displaying various foraged ingredients so the chefs knew what to look for on the walk. These ingredients were used in an impressive cookery demonstration by Adam who started his foraging journey in central London of all places!

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.

Expert forager and Chef Adam Clark led his peers and catering students around the stunning coastal path, rocks and costal scrubland.  Adam advised the Cornish chefs on the best way to identify, pick and incorporate foraged rosehip, wild plums, black mustard, samphire, meadowsweet and sea buckthorn into restaurant menus.

Adam Clark stated:
“I was extremely impressed with the students today – They were good-humoured, enthusiastic, got their heads down and turned it on. They weren’t overwhelmed by the big list of tasks issued to them on arrival.”

Richard Polkinghorne aged 19, a Level 2 Hospitality student at Cornwall College was delighted to be offered a job by Executive Chef Darren Millgate and his twenty nine-strong brigade of chefs at Bedruthan.

Catherine Farinha, Founder of The Chefs’ Forum stated:
“We love seeing young people secure job opportunities off the back of Chefs’ Forum events – It is certainly the most rewarding aspect of running this industry organisation. We stage twenty eight chef events per year from London to Cornwall as well as Kent and have seen many students receive employment offers from chefs attending these events.  Richard had his chance to shine at the Bedruthan event yesterday and it definitely paid off”!

Richard commented:
“It has been a thoroughly enjoyable day, very inspirational and I have learned lots of new techniques: I now know lots more about preparation and utilisation of wild, foraged ingredients.  I am really happy about Darren’s offer of a job at Bedruthan and really look forward to working with him”.

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 the fascinating and fun activity of costal foraging!