Top Devon Chefs Made No Bones About a Lamb Butchery Master Class with Expert Chef Demonstrations at City College Plymouth
Matthew Peryer and his Sous Chef Mark Styring worked with students at City College Plymouth to prepare and serve an impressive range of canapés for the Chefs’ Forum guests. The delicious bites showcased both City College Plymouth students’ expertise and stunning local produce. Helen Marshall, Head of Curriculum Catering and Hospitality at City College Plymouth said: “It was great for our staff and students to be involved in such a worthwhile event. The Chefs’ Forum events are a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our College.
Matt Peryer was extremely impressed with his brigade of student chefs and confirmed that he would be happy to work with them in his kitchen and will be sourcing an apprentice from City College Plymouth!
Chefs’ Forum sponsors Total Produce and Walter Rose Butchers kindly supplied all ingredients used in the canapes.
Maria Trethewey, Hospitality VRQ Level 3 student at the college really enjoyed working with the chefs and said:
“Today was amazing – A real inspiration; Matt took us through all stages of canapé preparation with patience and in doing so enabled us to have a hands-on experience”
The Chefs’ Forum works with catering Colleges on a South UK-wide basis to forge valuable links between hospitality students, employers and suppliers.
Catherine Farinha, Founder of The Chefs’ Forum added:”It is of the utmost importance that students are introduced to inspiring chefs in industry, the best produce, latest equipment and corresponding cooking techniques whilst training to ensure learning at College truly represents the professional kitchen and vice versa – There was a great buzz about the event which was truly beneficial to all who attended”.
This Chefs’ Forum event saw top chefs Peter Gorton (Gorton’s of Tavistock) and Matthew Peryer (Lewtrenchard Manor) paired with Jack Cook and Paul Underwood of Taste of the West Gold Award-winning Walter Rose Butchers. The dream team educated chefs in using alternative cuts that are more flavoursome and better value for money. The also showed the intricate process of producing ‘rack of lamb’ and gave a justification for its high price. An audience of top chefs and students were wowed by the butchers’ expertise and gained a great deal from the masterclass.
The butchers said that it was great to have an audience that were genuinely interested in the trade and it was a fantastic opportunity to interact with chefs and students alike.
The skilled chefs then turned the expertly-butchered cuts of lamb into a range of fabulous dishes: Peter Gorton cooked confit breast of lamb with spiced aubergine and pea pancake as well as lamb shank Thai salad. Matthew then steamed cannon of lamb wrapped in leek with sun-blush tomatoes in the Unox combi oven and served it with lamb sweetbreads. The fabulous dishes were then tasted by the culinary experts and the room fell silent with overwhelming approval! Both chefs used market-leading industry equipment, the Unox oven and Cooktec Induction Hob.
Master Chef of Great Britain and Chefs’ Forum Committee member Peter Gorton said that is was:
“Fantastic to be at the event and the butchery demo was outstanding. Top chefs worked as a team and came together to support each other”.