The Chefs’ Forum Autumn Meet at Chucs, The Serpentine Gallery, London

Chucs at The Serpentine Gallery, Hyde Park proved the perfect venue for the latest London Chefs’ Forum event. The Italian restaurant boasts some really fantastic chefs and the authentic, yet healthy Italian menu is truly delicious!

Vita Whitaker of Whitco introduced the Zaha Hadid-designed Chucs outpost to the chefs, as it was her company that specified and fitted the kitchen.

The Serpentine Sacker Gallery opened in 2013 and is located in a former 1805 gunpowder store.  Chucs restaurant is said to resemble something akin to a gallery from the future with a membrane roof.

The Chefs’ Forum demo stage was the star of the show as it hosted a fabulous pork butchery demonstration by Jack Cook of Walter Rose and Son and an expert Italian cookery demonstration by Chef Director Alessandro Verdenelli and pasta-making aficionado, Massimo Mioli.



















Students from West London College joined forces with International students from Westminster Kingsway College to create some excellent canapés from the Chucs menu. Denise Charles, Head of Hospitality and Catering at West London College told the industry professionals how valuable she finds The Chefs’ Forum.

She said:

“The students really enjoy Chefs’ Forum events as it gives them the chance to get real industry experience whilst still at college with us. It is a great platform for them to build confidence in forging links with employers and securing work experience.”

Guests were delighted to be introduced to Food Designer Inge Meijs and Chef Jeroen Van Oijen from Gastronomixs as they talked chefs through their fantastic menu-building tool.

Bragard UK then staged a fashion show to showcase the latest chef styles and front of house uniforms. UK Sales and Marketing Manager Mauricia Butler talked the hospitality experts through the stunning designs paraded around Chucs, modelled by the students.

Syft gave an informative presentation on their rated chef and hospitality recruitment app and told the chefs how it could benefit their business when short on staff.

Sake and Beyond conducted a sake tasting, presenting sake from six different Japanese Sake breweries. Sake & Beyond sets out to break the associations that consumers currently have and open them up to a new world of taste and food pairing. This is just the beginning for founders Tokubee Masuda (Tsukino Katsura), Takeshi Sekiya (Houraisen), Shuntaro Saito (Kirinzan), Takaaki Kato (Hanamikura), Hiromitsu Toshimori (Sakehitosuji) and Yosuke Tanaka (Imayo Tsukasa) who plan to encourage a variety of chefs and restaurateurs to utilise sake within a wide range of cuisines.


Sake & Beyond have launched their own SakEnoteca in the lower floor of Vasco & Piero’s, Poland St, Soho.  This will mean Londoners can experience the finest small plates of Italian food with various sakes paired to the chichetti or Italian tapas.

The Chefs’ Forum continues to go from strength in London and the impressive level of attendance in the quarter four event was a real testament to its popularity amongst London chefs and hospitality students alike.

Other highlights of the day were a presentation on the Synergy Grill by Leander Cadbury and Koppert Cress sampling their cresses and microgreens.

The ingredients for the canapés and demos were kindly provided by Chefs’ Forum Sponsors First Choice Produce, Walter Rose & Sons and Koppert Cress.

The Chefs’ Forum is looking forward to hosting a Chefs’ Lunch at West London College in the New Year. Any chefs or suppliers wishing to attend should contact

Photography by