Hosted by The Seren Collection, last week saw The Chefs’ Forum put on a showcase of sustainability at The Coast Restaurant in Saundersfoot with Welsh chefs and producers enjoying all that Wales has to offer.
The special lunch, which also celebrated the 10th Anniversary of The Chefs’ Forum, was cooked by chefs from the Seren Group and featured Welsh cheese, fish and beef as well as fruit and vegetables.
Hospitality students from Pembrokeshire College were present at the event, working both front and back of house, showcasing their excellent skills to the industry guests. Head of Faculty for Hospitality at Pembrokeshire College, Wendy Weber, attended the event and said: “Getting involved with The Chefs’ Forum and The Chefs’ Forum Academy was the best move we made for our hospitality and catering students. The opportunities it has opened up in terms of work experience, curriculum enrichment through masterclasses and employer engagement is working so well for us. Two years in and we couldn’t be happier. We’re also looking forward to staging a hospitality industry taster day very soon to drive registration on to our courses this September.”
Neil Kedward, Managing Founder and Managing Director, Seren Group added: “Sustainability is core to our approach within Seren and so we’re delighted to be working in partnership with The Chefs’ Forum and Pembrokeshire College to spotlight the efforts of the hospitality sector in this respect. Creating a sustainable future for the visitor economy in Pembrokeshire is so important and hospitality has a key role to play.”
The lunch consisted of:
- Snowdonia cheese tortellini, shallot & morels by Hywel Griffiths, The Beach House
- Pollock, seaweed & potato by Fred Clapperton, The Coast
- Beef, Alliums & fermented shiitake by Dougie Balish, The Grove at Narberth
- Rhubarb, goat’s milk & woodruff by Fred Clapperton, The Coast
Castell Howell, Flying Fish and Foie Royale were all proud to support the event.
Catherine Farinha, Director of The Chefs’ Forum, concluded: “These events are priceless not only for the guests but also the chefs and the suppliers. It’s a showcase of ingredients, products, technology and culinary skill. A big thank you to The Seren Collection for hosting us. Our tenth anniversary year keeps getting better and better!”
Find out more about the College’s hospitality courses.
