The ‘adventure gourmet - cooking for excellence, education and entertainment’ day saw the five OCS chefs mentored by Hulstone in Café Spice Namaste’s demo kitchen, complete with overhead cameras to provide a clear view of the demonstrations.
Hulstone, whose restaurant The Elephant in Torquay won its first Michelin star in 2006, prepared four dishes – hogs pudding bayonets, a goats cheese and roasted garlic salad, grey mullet with a selection of tomatoes from his own garden and his award-winning tansy pudding – using locally sourced ingredients where possible.
Errol Rose, OCS food service director and executive chef, said the day was a great opportunity to learn from the best.
“Simon was so inspiring. He lives and breathes his passion for food. My key takeaway from the day has been the importance of using good, locally-sourced ingredients and experimenting with new combinations of flavours.”
OCS Group is a privately owned international total facilities management (TFM) provider employing more than 85,000 people in 40 countries worldwide, with annual turnover of more than £875m. Catering is one of more than 70 services the provider offers to clients.