The Chefs’ Forum ‘Meet the Producer’ Event at The Minster Mill

Stuart from Grants 250

On Monday 2nd September, top chefs from the Cotswolds and surrounds gathered at The Minster Mill for a day of fine food presentations and cookery demos by Brownsword Hotels Regional Executive Chef William Guthrie and Head Chef Tom Moody.

The Mill has recently undergone an extensive £4.5m refurbishment to the highest standards, that now sees the hotel as a stand-alone establishment, separate to sister property the Old Swan which used to be operated together with it.

William and Tom treated the forty chefs and industry peers who attended to a sparkling wine and canapé reception, showcasing the excellent standards of both food and service offered by his culinary team.  The canapé menu comprised:

 

  • Cheese and Lovejoys Onion Tart
  • Chicken and Chorizo BitesCanapes 2
  • Smoked Salmon, KC Caviar and Passionfruit Bilini
  • Whipped Mushroom Vol au Vent
  • Raw Stokes Marsh Farm Beef and Marmite

The guests were then treated to a ‘meet the producer’ Q&A session which saw excellent presentations from Lovejoys fruit and veg, Koppert Cress, KC Caviar, Foie Royale and Grants Smokehouse.

Will has a great following of local chefs who attended the event to support him.  All ingredients for the canapés and demos were donated by Chefs’ Forum sponsors, showcasing the excellent quality of their produce.

Will and Tom then took to TKc Caviarhe Chefs’ Forum’s demo stage to showcase some of their signature dishes using delicious Grants Smoked Salmon, Lovejoys seasonal vegetables and KC Caviar.

Enrolment week at the college meant that there were no students present at the event, however Andrew Helmsley, Food & Beverage Manager and his team made light work of event set-up, management and break-down – they were an absolute joy to work with and a huge credit to Brownsword Hotels.

Beverly Molmans, Regional General Manager for Brownsword Hotels said

“It is a great opportunity for Will and Tom to showcase the excellent culinary skills of our team here at The Mill.  Hosting the event in the newly redecorated Malthouse, a purpose-built events space, recently rebuilt to accommodate any entertainment or corporate event – It was fantastic to see the event well-supported by hospitality professionals from across the Cotswolds and beyond!”

Will and Tom demoWill Guthrie added

“We pride ourselves on using the finest produce here at The Mill and the way in which our chefs incorporate them into creative and delicious dishes is a testament to the fantastic food offer available to our guests.  It was great to welcome Stuart Leggett of Grants Smokehouse onto the demo stage to sample his finest smoked salmon that we serve here at The Mill.”

Next month (10 October), Will and his team look forward to welcoming fellow Executive Chefs of  Brownsword Hotels Buckland Manor and The Slaughters Manor House  in a ‘Battle of The Chefs’ event.  The not-to-be-missed culinary ‘battle royale’ will see the chefs each create two courses of a six-course tasting menu – The guests will crown the winner!

Alex from Walter Rose ButcheryOther highlights of the day included a fantastic butchery demonstration by Alex Byrne of Walter Rose & Son, where Alex showcased various beef steak cuts including rump, sirloin and fillet steak.  Alex also showcased ways in which off-cuts can be used for other dishes.  The Butcher’s Shop of the Year winner 2016 and now finalist in 2019 is a major ally of top chefs across the country supplying optimum quality meat and expert advice to chefs as standard.

Alex’s choice cuts then joined Lovejoys grilled Santa Maria-seasoned seasonal veg, cooked by Spice Nerd-turned-BBQ-chef, Sam Guarino on the Kamado Joe ceramic grill.  The chefs’ forum team then served the delicious morsels to chefs, who were treated to the ice-cream of their choice from a complimentary ice-cream van, laid-on by The Minster Mill.Spice Boys BBQ

The Minster Mill chefs and front of house team will take part in The Chefs’ Educational Foundation Autumn Chefs’ Lunch at Gloucestershire College on the 11th November to raise vital funds for young people aged 14-25 entering the hospitality industry.  Any chefs or suppliers wishing to attend should contact rebecca@redcherry.uk.com

Photography by www.andrewplantphotography.com

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