The conference attracted 180 chefs from across the UK for a great networking and learning opportunity. During the business day, delegates had culinary presentations in the lecture theatre from Sat Bains and Hrishikesh Desai.
Both chefs are Roux Scholars and Hrishikesh also talked about his role as chair of judges for the Craft Guild Chefs Young National Chef of the Year competition. Sat showcased a Beef dish and Hrishikesh created a Lamb dish, both dishes were full of flavour and required technique.
In the Masterclass Kitchens the conference spotlighted the skills of Ross Sneddon, executive pastry chef from Balmoral Hotel in Edinburgh, and Jason Howard presented Modern Caribbean Dishes. Martin Eccles, master butcher from AHDB worked with Chris Wheeler, executive chef from Stoke Park, to create banqueting dishes utilising the best of British Beef.
The conference concluded with a presentation from Pierre Koffmann who also attended the Gala Awards Dinner.