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The Chefs' Forum

The Chefs' Forum: Inspiring the next Generation

Scott Goss from The Twenty Six at The Chefs' Forum lunch at The Yarrow Hotel

Scott Goss from The Twenty Six at The Chefs' Forum lunch at The Yarrow Hotel

The Yarrow Hotel at East Kent College was the latest venue to host a Chefs’ Lunch to raise vital funds for The Chefs’ Forum Educational Foundation. The assembled chefs and industry experts had the chance to sit back and relax for a change as they tucked into a delicious ‘Pay as You Can’ lunch which raised over £1400 to support 14-25 year olds entering the hospitality industry.

The Chefs’ Lunch gave hospitality students at the college the opportunity to work with some of the best chefs in the country and an impressive number of East Kent College alumni were present, showing their support for the college and The Chefs’ Forum Educational Foundation.

The meal began with Scott Goss (The Twenty Six) cooking a dish of pigeon tartare, apple and foie gras. The fish course  of mackerel with beetroot and horseradish by Will Devlin from No Fixed Abode, followed. Cooking the main course was Bobby Brown of The Kentish Hare with a breast of duck with potato fondant, celeriac and Roscoff onion. Masterchef: The Professionals finalist Petrus Madutlela created a pre-dessert of buttermilk and calamansi iced parfait, white chocolate and baobab, influenced by his South African heritage. John Bingley of the Hythe Imperial Hotel rounded-off lunch with a lemon tart.

Scott commented: “It was a pleasure to be back in my old college and to be able to share some of my skills and knowledge with these young people.  The future of the industry depends on these students and based on the talent I saw today, I am very impressed.”

Founder of The Chefs’ Forum Catherine Farinha said: “The Chefs’ Forum was created with the aim of making a positive change in the hospitality industry. It aims to connect chefs with education, suppliers with chefs and education with suppliers to help the industry unite and work towards the shared goal of showcasing the incredible talent we have here in industry whilst raising money for young chefs via The Chefs’ Forum Educational Foundation."

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The Chefs’ Forum holds 36 chef events a year across 9 regions.  Its main objective is to bridge the gap between education and industry, bringing together top chefs, hospitality students and market-leading suppliers to trade.