It’s the chefs’ day to shine
at the RA Expo
Chefs, caterers, suppliers and everyone in between gathered at the beautiful Goodenough College on Friday for the inaugural Restaurant Associates (RA) Chefs’ Expo. Set up to celebrate the chefs of RA and give them a platform to demonstrate their talent, the expo is set to become an annual event and a high point in the restaurant and catering calendar, allowing the industry to get a real insight into the skill and dedication involved in running RA venues.
RA’s Chef Director Jeremy Ford has had a good few weeks, having just been made a fellow of the Academy of Culinary Arts, and he pulled off a fantastic event, showcasing the most exciting new trends, the highest quality ingredients and best producers. Highlights included RA’s hugely talented ‘hidden chefs’ that make the foodservice industry so exciting.
Exhibiting at the event were the premium suppliers that RA customers expect as part of the service, showcasing their products, offering samples and generating business. Exhibitors included tapas giants Brindisa, ice cream specialists Jude’s, Wild Harvest, Nigel Fredericks and The Chef’s Deli. The exhibition area was a smorgasbord of everything from cured meat, cheeses, fish, breads, homemade pasta, cakes and desserts, to fresh juices, smoothies and coffee.
Cooking demonstrations brought the skill and innovation of the RA chefs alive, with Roux at Parliament Square’s Steve Groves, Duck & Waffle’s Dan Doherty and Trinity’s Adam Byatt all taking to the stage to show what they’re made of. RA Associate Chef Jason Atherton participated in a Q&A, highlighting the excitement of hospitality.
Highlighting the latest food trends, a series of street food vendors were set up outside, making toasties, the most tender beef steak, gyoza and lobster macaroni cheese. RA’s client VIP area allowed chefs to showcase their own canapés and small dishes, to great success. The chefs, usually on the ‘hidden’ side of the industry, did a fantastic job (as they do daily), proving that they are equally as talented and dedicated as those who might attain Michelin star status in the restaurant world.
For more information about EP’s work with RA or other contract caterers
please contact Amy Franklin