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Budding chefs and hospitality students from South & City College, Birmingham, collaborated with industry leaders this week to provide a faultless, fine dining lunch service at , ��ҹ�糡’ state-of-the-art training facility at Edgbaston Stadium. The collaborative showcase united emerging talent and experienced professionals in a celebration of culinary excellence and innovation.

In front of an audience comprising hospitality employers, educators, and culinary experts, students worked alongside renowned chefs from Xcelerate with Edgbaston, Restaurant Associates and Levy UK+I, all part of ��ҹ�糡 UK & Ireland. Together they created an impressive four-course seasonal fine dining menu that wowed the guests.

Adam Thomason, Culinary Director, Restaurant Associates, said

"It was brilliant to have the students from South and City College Birmingham with us at Xcelerate. Our chefs have already been working with the college through The Chefs’ Forum Academy, so inviting the students into our training facility to cook a four-course lunch for 100 industry guests felt like the perfect next step. It’s a great way to showcase what a career in food at Restaurant Associates and the wider ��ҹ�糡 business can look like – and we’re proud to support the next generation coming through."

Sheri Cadwallader, Chef Lecturer at South & City College Birmingham, added

“Today presents an excellent opportunity to showcase the hospitality industry and ��ҹ�糡 to our learners. Chris Alexander has visited the college on numerous occasions to support our enrichment days with The Chefs’ Forum, and it is wonderful that students can now see him in his own kitchen and have the chance to work with so many outstanding chefs from the group.”

The Menu – A Culinary Showcase of Culinary Excellence, using fresh produce and ingredients, supplied by Ritter Courivaud, Dole Foodservice and Aussie Beef & Lamb.

What was on the menu?

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Aussie beef tartar and English wasabi
Slow cooked Aussie lamb neck, English pea, aged fetta

Starter

Adam Thomason, Culinary Director, Restaurant Associates

Asparagus, chard, grapefruit, rye

A vibrant, textural opening plate that balanced bitterness and acidity with seasonal flair.

Fish Course

Christopher Alexander, Regional Executive Chef, Restaurant Associates

Raw and cooked hand-dived scallops, crème fraîche, herring roe

An elegant tribute to British waters, celebrating delicate flavours and pristine produce.

Main Course

Mathew Ludlow, Chef Manager, Xcelerate

Guinea fowl supreme, miso, celeriac, shiitake mushrooms, soy

Rich and umami-forward, this dish highlighted the creative edge taught at Xcelerate's state-of-the-art kitchens.

Dessert

Asher Robinson and Elliot Clifton, Levy

Rhubarb & custard cheesecake

Paired with rhubarb compote, rhubarb sorbet and custard cream crumb – a nostalgic British classic with a modern twist.

Xcelerate with Edgbaston is a centre of excellence for culinary and hospitality development in the UK, and The Chefs’ Forum’s Birmingham Chefs’ Lunch truly showcased how education and industry can collaborate to cultivate the next generation of talent, equipping students with the skills, confidence, and creativity to succeed.

Jonathan Foot, Director Skills and Early Careers at ��ҹ�糡 UK & Ireland said:

"This event is exactly what Xcelerate with Edgbaston is all about. It has provided junior chefs with the opportunity to work shoulder to shoulder with professionals, using premium ingredients and serving guests in a high-pressure, high-profile environment.

“This brings to life our commitment to ensuring opportunities for all, through Our Social Promise – which aims to positively impact one million lives by 2030. We are very proud to be involved.”

For more information about courses, masterclasses, or partnership opportunities at Xcelerate with Edgbaston, visit

Thank you to all our sponsors, Ritter Courivaud, Dole Foodservice, Aussie Beef & Lamb, Chef Works, Pure Ionic Water, MCS Technical Products and Pastry Gelato Equipment.