Top Chefs & Students Cook ‘A Chefs’ Lunch’ at Bath College
The Chefs’ Forum held a four-course Chefs’ Lunch for eighty guests at The Shrubbery Restaurant, Bath College. The ‘Pay What You Can’ event showcasing top chefs from Bath & Cotswolds generated £1000 for Industry Charity, Hospitality Action.
The Shrubbery Restaurant in Avon Street is one of Bath’s most celebrated culinary destinations, representing exceptional value for money. Here, diners can enjoy delicious three-course lunches and fine dining banquets prepared by some of Bath’s best chefs with the help of hospitality and catering students at the college. This was certainly the case on Monday (7) November. Eight tables of ten, all named after varieties of Autumnal squash filled the room and guests were treated to a four-course lunch to showcase the culinary skills of the most acclaimed local restaurants.
David Campbell, Executive Head Chef at The Royal Crescent, Bath, was joined in the college kitchen by Lucknam Park chefs Elly Wentworth & Dean Westcar, Head Chef Daniel Moon from The Gainsborough Hotel and Michael Topp & Martin Blake from The Manor House Hotel. The Students from Bath College joined forces with the visiting chefs and learners from HIT Training to finish and plate each of the four courses.
The Chefs’ Forum elected to stage a ‘Pay What You Can’ event in order to give all chefs the chance to sample the very best in local cooking, at a price they could afford whilst making as much money for Hospitality Action as possible. It was great for the next generation to work with professional chefs in industry and the food produced was outstanding.
Bridget Halford, Head of Hospitality at Bath College said:
“Today’s Chefs’ Lunch was an amazing experience for the students – It was a real privilege for them to work with such talented chefs from across the Bath area and a fabulous opportunity for the students to showcase their skills to local employers. Every seat in our restaurant was filled and an impressive £1000 raised for industry charity, Hospitality Action, we are delighted with this!”
The new Principle of Bath College, Laurel Penrose echoed Bridget’s comments:
“I have been really impressed with the food and organisation of today’s Chefs’ Lunch at the college. The Chefs’ Forum supports the college in an extremely positive and productive way, specifically in terms of raising the profile of our learners and fantastically equipped facility to potential employers in Bath and the surrounding area. The meal was delicious and it was an excellent opportunity for our students to network with top chefs, suppliers and learning peers.”
The Chefs’ Forum sponsors including A.David, Total Produce, Kingfisher Brixham, Walter Rose & Son and Easy Jose as well as the participating chefs all donated ingredients, driving down the food cost, allowing The Chefs’ Forum to raise vital funds for industry people who fall on hard times. Hospitality Action helps chefs and hospitality professionals overcome problems with stress, debt, drug and alcohol issues.
Catherine Farinha, Founder of The Chefs’ Forum concluded:
“The work Hospitality Action does is vital in offering support to hospitality people when they fall on hard times. It is great that The Chefs Forum can help in raising the profile of Hospitality Action to chefs on a regional level, highlighting the work it does. It is great to know that the money raised by The Chefs’ Lunch will go towards helping those in need. This lunch was a fabulous chance for current and future chefs and front of house professionals to witness first-hand, industry-leading cookery and first class service where cost was not an obstacle to them doing so.”
Photography by www.andrewplantphotography.com