A heat wave, fire and flames set the theme for The Chefs’ Forum’s summer ‘ChefFest’ at the marvellous White Hart in Weston-in- Gordano, near Bristol.

A heat wave, fire and flames set the theme for The Chefs’ Forum’s summer ‘ChefFest’ at the marvellous White Hart in Weston-in- Gordano, near Bristol.

Top chefs from Bristol and surrounds gathered in the venue’s sun-drenched, impeccably-designed beer garden for a dramatic celebration of outdoor cooking, courtesy of CCS and Walter Rose Butchers.

Head Chef Miles Goodfield welcomed Courtney Curtis (17), a HIT Training learner into his kitchen to prepare canapés for the chefs who arrived at midday.

Complete with giant wigwam, The White Hart proved the perfect setting for flame-fuelled capers as Bristol chefs saw live fire cooking expert, Cornelius Veakins fire up the Alfa Pizza oven, Bradley Smoker and Grill Dome. The guests were wowed with delicious charred, smoked and grilled treats that didn’t seem to stop throughout the day.

David Negro, pizza chef at The White Hart showcased his 72 hour dough and delicious Napoli pizza recipe. David cooked the Italian delicacy for just a few minutes in the Alfa Pizza oven to produce the most deliciously light pizza, still whilst maintaining a slightly doughy consistency.

Jack Cook from Walter Rose Butchers then preformed an expert butchery demo of single muscle beef rump and pork loin. The chefs really enjoy learning how to maximise from every part of the animal. Jack’s demo not only inspired menus but also reinforced the reason why Walter Rose butchers supply more Michelin-starred chefs than any other butcher in the country, including TV chef Tom Kerridge.

The suitably tropical, Grand Finale to the day was a ‘CaribAsian’ cookery demo by ‘Made in Bristol’, TV Chefs, Sherrie Eugene-Hart and Pat Hart. Sherrie and Pat blend an intoxicating infusion of Caribbean and Asian food from recipes handed down by their parents. Coley fish curry proved a real hit with the chefs as they were taken on a culinary cultural adventure in the scorching heat by the highly entertaining husband and wife team. Peter Dobson of CCS was on hand to finish the naan bread in the Alfa Pizza oven.

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