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Chairmans letter

Updated: Dec 11, 2019

We are now in the midst of the holiday season and

I trust that all members are taking the break that

they no doubt deserve.

In April we held our Annual General Meeting at

Nuthurst Grange Country House Hotel, Hockley Heath

which as always was well supported by our members.

This meeting saw the minutes from the previous AGM

signed off and officers of the Committee presented

their reports on the last year’s activities. After the close

of the AGM, we had a delicious lunch with many family

members attending.

In May we were lucky enough to attend a Chefs’

Club Lunch at The French in Manchester where Adam

Reid and his team cooked up an amazing lunch with

the highlight being his chicken dish from the final of the

Great British Menu.

The following month we had a fantastic lunch at The

King’s Head in Aston Cantlow provided by long standing

member Brett Sandland and his team.

In June, along with Peter Griffiths and Andreas

Antona, I judged the Copper Skillet UK final at Wyboston

Lakes in Cambridgeshire where we selected the UK

finalist to compete against the best in Europe in the

European finals being held in Belgium in October.

Brian Cotterill, Peter Griffiths and I travelled to

Glasgow to represent England in a meeting held at Ibrox

Stadium between the Home Nations to discuss the

creation of a Chefs’ manifesto. This was a very positive

meeting and we are looking forward to working closely

together in the coming months.

Our Annual Golf Day was held at Coventry Golf Club,

Finham. Everyone who was involved had a great day and

we were blessed once again with fantastic weather. The

team from Simpsons Restaurant were victorious with an

exceptional score of 116 points.

Graham Crump and I represented the BCF both at

the Universal Cookery & Food Festival and Skills for

Chefs in Sheffield. These events were widely attended

and the BCF stand attracted a lot of attention.

In July I was invited by the Culinary Association of

Wales to attend the WACS Board Meeting Dinner where

the food was cooked to an immaculate standard by the

chefs at Celtic Manor

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