Chefs and suppliers from across the Bristol area, joined by catering and hospitality students from City of Bristol College gathered at Thornbury Castle Hotel for an afternoon of networking and demonstrations at the latest Bristol Chefs’ Forum event.
Thornbury Castle chefs Andy Chan and Tom Everard-Fairburn (Head Pastry Chef) joined forces on the demo stage to showcase some dishes from the Thornbury Castle menu. Andy used the freshly-butchered pork loin to create a perfectly-balanced seasonal dish of pork with burnt apple balls and broccoli with a rich sauce. The Convotherm Mini Combi oven was used to finish the dish and it went down a storm with the visiting chefs. Tom then created a beautifully fresh passionfruit parfait with a raspberry mousse and freeze-dried raspberry garnish.
Founder of The Chefs’ Forum Catherine Farinha, explained: “The purpose of The Chefs’ Forum is to connect chefs, education and top-quality suppliers to both. It is extremely important to involve student chefs and front of house professionals in the events. I am delighted that students from three learning providers were all working together under Andy in the kitchen – it has been a fantastic learning experience for them all.”
Chef lecturer, Ryan Fernandes from City of Bristol College said: “Today’s event has enabled our students to showcase their skills to perspective employers. We really enjoy taking part in Chefs’ Forum events to keep up to date with industry trends and cooking styles as well as forging links with our teaching peers from other colleges and learning providers”.
To find out more about options to study catering and hospitality at City of Bristol College, visit https://www.cityofbristol.ac.uk/courses/catering-hospitality/ or come to the college’s next open day on Thursday 17 May, 5pm – 7.30pm at College Green Centre.
Photography: www.fayditphotography.com
