CAVC and top Welsh chef inspire the next generation at Cardiff's 5 star hotel
St David’s Hotel, Cardiff saw over fifty top chefs from across Wales gather for a day of cookery demonstrations, a celebration of Welsh produce and networking whilst inspiring the next generation. Executive chef Martyn Watkins led a team of students from Cardiff and Vale College in creating canapes and afternoon tea for the culinary experts who attended.
The Chefs’ Forum sponsors Castell Howell, Douglas Willis, Total Produce, Koppert Cress, WSET, Induced Energy and Clifton Food Range all took the opportunity to showcase their excellent produce, services and professional kitchen equipment in a mini trade show that took place in the beautiful Tempus at Tides Restaurant which looks out onto Cardiff Bay.
Martyn and the students produced some excellent canapés including Grass fed Douglas Willis Welsh beef carpaccio & hazelnut dressing, Plump prune and Carmarthen ham skewers, Beetroot & Pants Ys Gawn goats cheese bruschetta and Mini Welsh rarebit & home cured tomatoes. He then performed a cookery demo of Welsh Goats curd & braised leeks pomegranate seeds & chervil dressing, and Pan-fried Sewen, smoked bacon lentils curried Gower mussels to an audience of professional chefs, sharing his knowledge and inspiring seasonal menus.
The Chefs’ Forum Founder, Catherine Farinha then interviewed various Welsh producers from Welsh wine to Welsh tea, Welsh cheese to Welsh charcuterie. The WSET then led a tutored wine-tasting to really compliment the locally sourced delights.
Four Cardiff and Vale College students went ‘pan to pan’ to produce a winning canapé with the same box of mystery ingredients that was sourced from the sponsors and given to each of them. It was 17 year old VRQ level 2 Hospitality and Catering student Ellis Demournay who reigned victorious with his winning trio of canapes of fillet beef with soy sauce and julienne of carrots, beetroot cream and Welsh rarebit. Ellis beat his colleagues to win a day in the kitchen with Martyn Watkins and his Senior Sous Chef Cepdia Schrouder who judged the competition and crowned him the winner. He also bagged a box of fabulous Welsh produce for his efforts. To reward all students who took part in the event, Nic Banner of Induced Energy then invited them all to visit the factory in Brackley for a tour and lunch to learn about the technology behind British-made induction hobs.
A great day was had by all at St David’s Hotel and it was fantastic to such a great level of support for young chefs and front of house professionals from the very best in Welsh hospitality business. It was brilliant to showcase such high-level suppliers whilst giving the chefs a chance to network and learn about Welsh Produce and ingredients.
The next Welsh Chefs’ Forum event will take place on the 13th February 2017 at Cardiff & Vale College.