Michelin star restaurants sign up to new best practice scheme

Corin Ireland and Kingsley Crocker

Hospitality, catering and events businesses in the Midlands – including several Michelin-starred restaurants – have backed a new initiative promoting best practice in the sector.

Simpsons Restaurant, Hotel du Vin, University College Birmingham, Amadeus Food and independent catering association NCASS (The Nationwide Caterers Association) have all signed up to the Catering and Hospitality Education Forum (CHEF).

CHEF aims to create a platform for industry professionals to share best practice, debate key issues and celebrate the industry, while raising money for support charity Hospitality Action.

More than 30 key influencers in the hospitality and catering trade gathered at the latest event at Hotel du Vin to listen to Lucy Craig, Head of People Development at Bill’s Restaurant, discuss the organisation’s unique approach to staff training, development, retention and how to engage with millennials.

Guests were also treated to a selection of meats from event sponsor, E&P Catering Butchers, cooked by the kitchen team at Hotel du Vin.
CHEF was founded by Conrad Brunton, managing director of Birmingham-based Tonic Talent, which specialises in hospitality and catering recruitment and consultancy.

He said: “I have been a part of the hospitality and catering industry in the Midlands for over 20 years, and it’s an industry that I’m extremely passionate about.

“It dawned on me that operators don’t have a chance to get together and share best practice like other industries do, so I decided to create CHEF. Our first event was a real success and we have some great special guest speakers lined up and some excellent members already confirmed.”

Ms Craig said: “I was delighted to be asked to speak at the second event. It was a truly enjoyable experience with a group of like-minded, passionate hospitality professionals who were engaged in the discussion and happy to share their experiences as well as listen to mine.”

Eammon Curley and Paul Young, both of E&P Catering Butchers, said they had relished the opportunity to talk to like-minded professionals.

Other group members include: Harborne Kitchen, Hyatt Hotel, The Cross at Kenilworth, the NEC, Hampton Manor, Gusto, Digbeth Dining Club, Pushka, and The Plough, Harborne.

Hospitality Action has been chosen as the forum’s nominated charity, with 10% of each membership fee donated to the charity. Any profits at the end of the year are also be donated.

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