The Chefs' Forum

🌟 Innovation in the Kitchen at The Headland Hotel 🌟 At The Headland Hotel in Newquay, Cornwall, Executive Chef Gavin Edney and his talented team are always exploring innovative ways to enhance their cooking processes and elevate their recipe development. Recently, they had the opportunity to trial the Heinzelmann CHEF-X, a professional-grade thermal blender, designed to meet the rigorous demands of commercial kitchens. In collaboration with The Chefs’ Forum, Gavin and Head Chef Frank Palmer put the CHEF-X to the test by conducting a live comparison with their existing Thermomix, creating three signature recipes in both machines simultaneously- Taramasalta, Sweetcorn Purée and Green Oil. Reflecting on the equipment used before trialling the CHEF-X, Gavin shared: “Before the CHEF-X arrived in our kitchen three months ago, we tended to use the Vitaprep for power and the Thermomix for functionality. Now we have both elements at our fingertips in the one piece of equipment.” The Heinzelmann CHEF-X, exclusively available in the UK from SOS Cathering Equipment has been engineered specifically for professional kitchens. Its robust construction, powerful motor, and titanium-coated blade are designed to withstand the intense demands of high-volume restaurants and catering environments. The manual control panel also simplifies operation, making kitchen workflows more efficient and productive. We’re excited to see how this cutting-edge technology continues to shape innovation at The Headland Hotel and beyond. Call to book a demo in your kitchen today: 020 8531 8543 Camerawork: Carlos Farinha Production: Catherine Farinha and Gavin Edney John Ioannou SOSCatering Limited Hywel Griffith Galton Blackiston David Lagonell Simon Wood Matthew Marshall Alexandra Duncan Brogen Denham Lee Yarlett Chandos Elletson Heinzelmann #InnovationInTheKitchen #Liveequipmentcomparrison #HeinzelmannCHEFX #ProfessionalChefs #CateringInnovation #HeadlandHotel #ChefsForum #Readmore #Watchfilm #Donttakeourwordforit #Topchefsknow https://lnkd.in/ebmD5AMm

Magic starts here! The CookTek Magneeto is a valuable part of the CookTek Incogneeto hot food buffet system. It communicates with the Incogneeto unit, sending the temperature via the RFID aerial, so you can keep your food hot, at the temperature required. They are available from your local catering equipment distributor, or contact MCS for details. ceda Cedabond. ENSE UK FCSI UK & Ireland. The Chefs' Forum. The Craft Guild of Chefs. Culinary Association of Wales Ltd CookTek

Friday night is steak night! 🥩🔥 We were delighted to showcase premium Aussie beef in an exclusive steak masterclass for D&D London chefs this week at Chop House, Butlers Wharf. 🇦🇺🥩🇬🇧 From exploring the depth of flavour in different cuts to mastering techniques like reverse searing, dry-aging, and perfect pairings, it was an incredible opportunity to highlight the quality, versatility, provenance and sustainability of Australian beef. A huge thank you to the talented D&D chefs who joined us from across the group —Your passion and skill in the kitchen truly bring these exceptional ingredients to life! Here’s to more culinary collaborations and unforgettable steak nights ahead. 🍷🥩 D&D London Richard Sanders Nathan andrews Sarthak Puri Emma Boughen Catherine Shennan #AussieBeef #SteakNight #London #DandDLondon #ChopHouse #Masterclass #ButlersWharf #Chefs #FoodInnovation #readmore https://lnkd.in/e5z9hXNU

Huge congratulations to Paul and Emma Ainsworth as they acquire the St Enodoc Hotel in Rock, Cornwall! What a lovely boutique hotel and another great dining destination to add to your portfolio of excellent restaurants in Cornwall! 👨🏽🍳🙌🏽🥳 CRAB Communications Natalie Kemp 🦀 https://lnkd.in/ePmCYD96

What a fantastic Morning! In partnership with The Chefs' Forum, we had the pleasure of hosting a Butchery Demo and Cook-Off at Butler’s Wharf Chop House, led by the incredible Dan Espley and supported by Aussie Beef and Lamb (Meat & Livestock Australia) It was a brilliant opportunity to bring together some of our talented chefs, giving them hands-on experience in the art of butchery. Events like these are about more than just learning—it’s about fostering creativity, building skills, and improving how we work with high-quality ingredients across all our sites. We love seeing the passion and dedication our chefs have for their craft. Their commitment to constantly growing and perfecting their skills is truly inspiring! Big thank you to everyone involved.

A fabulous morning at D&D London Butlers Wharf Chop House with Meat & Livestock Australia showcasing different cuts of the finest beef and lamb - we can’t wait for our Aussie Beef & Lamb lunch later this month with the D&D London team sampling the finest beef and lamb to top London chefs Emma Boughen Richard Sanders Catherine Farinha Alexandra Duncan Brogen Denham 🔥🥩

CookTek Induction from MCS Technical Products. Large range of cooking and food holding induction. Powerful, reliable and built to perform with long warranties. Contact us for more information. ENSE UK ceda Cedabond Foodservice Equipment Association FCSI UK & Ireland The Chefs' Forum The Craft Guild of Chefs CookTek

Tokyo College of Sushi and Washoku London, renowned for its expertise in Japanese culinary traditions, has unveiled an exciting series of programmes designed for chefs and food professionals eager to elevate their skills. Immersive Masterclass: Secrets of Japanese Cuisine One of the highlights of the new offerings is the 3-hour masterclass designed for chefs and culinary enthusiasts alike. Participants will explore iconic Japanese ingredients, learn time-honoured cooking techniques, and discover how to balance simplicity with stunning presentation. Schedule: Mondays, 11:00 AM – 2:00 PM Dates: January 13, 20, 27; February 3, 17, 24; March 3, 10 Fee: £200 + VAT (includes all ingredients) What Participants Will Learn: 1. Signature Japanese Ingredients – Master the use of miso, yuzu, tofu, wasabi, and other staples that define Japanese cuisine. 2. Traditional Fermentation Techniques – Discover the ancient art of fermentation to enhance both flavour and health benefits. 3. Authentic Cooking Methods – Sharpen skills in grilling, simmering, and precision cutting. 4. Modern Elegance – Learn the principles of healthy, sustainable cooking paired with contemporary plating techniques. Advanced and Bespoke Training Options In addition to the masterclass, the college offers bespoke training sessions tailored to the unique needs of culinary professionals. These flexible options are ideal for those seeking more personalised instruction or looking to focus on specific skills: • High-End Omakase – Learn the art of creating bespoke, chef-led dining experiences. • Vegan Sushi – Explore innovative approaches to plant-based sushi. • Charcoal Grill Techniques – Perfect the nuances of grilling with traditional Japanese methods. • Traditional Seasonings – Understand the unique flavour profiles of Japanese seasonings and their applications. • Sensory Taste Training – Develop a refined palate for creating balanced dishes. Flexible Learning Formats To accommodate the busy schedules of culinary professionals, Sushi College offers several learning formats, including: • Short, intensive courses over a few days. • Weekend sessions for convenience. • Morning classes to fit seamlessly into a working day. For restaurants or larger teams, off-site and staff training programmes are available. These can be customised to meet specific requirements, making them a valuable resource for businesses aiming to enhance their offerings. Masaru Watanabe Natalia Ilchenko

As we turn the page on 2024, we want to express our heartfelt gratitude to each of you for making The Chefs’ Forum a vibrant platform, filled with creativity, passion, inspiration and gastronomic greatness!🍴✨ May the new year bring you endless inspiration, flavorful adventures, and continued success in all your culinary pursuits. Here’s to sharing more knowledge, perfecting our craft, and savoring every moment together in the kitchen and at the many events we already have in the diary for 2025 across the UK. Wishing you and your loved ones a year filled with health, joy, and delectable creations! 🥂🍇🥘 All the very best for 2025 and we look forward to seeing you very soon!! Culinary regards, Catherine Farinha Alexandra Duncan Brogen Denham Lee Yarlett Carlos Farinha and Chandos Elletson

Spot Light on the Skills Theatre!👨🍳 This is an exciting opportunity for aspiring chefs and students in the culinary industry. Our competitions are tailored to the needs of less experienced chefs, providing them with the perfect platform to showcase their talents and refine their skills essential for their career growth. These Skills Competitions are open to all students and apprentice chefs pursuing recognised catering qualifications. DEADLINE FOR ENTRIES IS FRIDAY 14 FEB 2025 Enter Today 👉 https://lnkd.in/eQRQhhgC #ISC25 #FDHW25 #salonculinare #SkillsTheatre #CookingSkills #ChefLife