Some of the South West’s most illustrious chefs cooked together to produce a Michelin star-studded celebration in recognition of a successful second year for industry charity Hospitality Action.
The six culinary superstars, all members of the Chef’s Forum, came together to conjure up the six-course lunch to showcase the region’s best cooking.
The event was hosted by The Bath Priory where executive chef Sam Moody was joined by Martin Blunos (West-born TV chef and owner of former Bristol restaurant Lettonie, now at Seaham Hall), Josh Eggleton (The Pony & Trap, Chew Magna), Richard Davies (The Manor House Hotel, Castle Combe), Russell Brown (Sienna, Dorset) and Paul Ainsworth (No. 6, Padstow).
Sam Moody said: “The event was fantastic. It was such a privilege to work with such talented chefs from across the South West and a fabulous opportunity for my team to work with them in our kitchen at The Bath Priory. It was especially great to work with Martin Blunos who held two Michelin stars for 14 years; his jovial character made our day extremely enjoyable.”
Ken Crosland from Hospitality Action delivered a spoke about the charity’s work to help chefs overcome problems with stress, debt, drug and alcohol issues.
“The work we do is vital in offering support to hospitality people when they fall on hard times,” he said. “It is great that The Chefs Forum is helping to raise our profile and highlight the work we do.”
The lucky diners at the event included hospitality and catering students from regional colleges chosen for outstanding performance on their hospitality courses.
Catherine Farinha, event organiser, Chefs’ Forum Founder and Hospitality Action, South West Regional Board Member, said:
“The Chefs’ Forum is now a South West and South East-wide concern. It was great to have hospitality students and teaching staff from all regions present at the event. This lunch represented everything The Chefs’ Forum has become and it was a fabulous chance for tomorrow’s chefs and front-of-house staff to witness first-hand industry-leading cookery and service.”
Pictured: The six chefs with their young guests
