The Chefs’ Forum Celebrate Cornish Produce
Falmouth’s harbour formed the backdrop for The Chefs’ Forum Best of Kernow event at The Greenbank Hotel on Monday 19th November.
Top chefs, Cornish suppliers and hospitality students from both Cornwall College and Truro & Penwith College all gathered for a celebration of Cornish food.
Executive Chef Nick Hodges from The Greenbank Hotel hosted the day. Nick has been with The Chefs’ Forum for the past four years to inspire the next generation across the south west. The aim of the day was to encourage expert Cornish chefs to showcase local produce in their menus. Likewise, Nick and Head Chef Bobby Southworth showed their dishes from their tantalising menu.
Local students got the opportunity to show off their culinary skills. Working alongside Nick and his team, they created beautiful canapés incorporating top-drawer Cornish produce for the culinary experts who attended.
Gavin Roberts from Two Brothers Foods opened the show with a fantastic butchery demonstration. Breaking down a whole side of pork, Gavin also showcased the quality of his pork. Everybody then tucked into a banquet of festive sausages, pork shoulder, crackling and chops. The chefs devoured the pork feast and Gavin became the most popular kid at the party!
Foie Royale founder Mike Logut and demo chef Johnathon Bowers then took the floor. They talked through the ethically-produced culinary sensation therefore replacing more traditional equivalents. Nick was highly complementary about both varieties of the Foie Royale. Even more, Nick said: “I wouldn’t actually name-check products unless they are truly deserving of it, but this is quite something. Foie Royale is truly delicious!”
Nick and Bobby then performed three cookery demonstrations of their signature dish: Cornish monkfish curry with crab samosa.
Padstow Kitchen Garden
Ross Geach from Padstow Kitchen Garden explained how he’s growing the newest vegetable invented – “The Kalette.”
The finale to the day was a delicious gin and rum tasting session from Curio Spirits Company, who are based on the Lizard peninsula.
The Chefs’ Forum hosts quarterly events to enhance chefs’ skills and strengthen links with local catering colleges. Nick was extremely impressed with the students’ performance. “It is so important that they get experience like this whilst studying. I do a lot of work with the college and it’s great to have them here in our kitchen today.”
Catherine Farinha concluded: “The Chefs’ Forum aims to enhance the skill sets of top chefs in the industry and students. This is done through showcasing the latest techniques being used in industry and as a result, it was ‘ansome, proper Cornish produce, all made in Kernow.”
Photography by: www.jamesaphotography.co.uk