Last week saw The Evolv Collection and Chefs’ Forum host lunch in the sky, inviting culinary students and top hospitality suppliers to enjoy a specially curated menu, served against the backdrop of city skyline views at 24 Stories. 

Aiming to celebrate culinary talent, collaboration and the future of the hospitality industry, the Birmingham & Midlands Chef’s Forum lunch saw chefs from 24 Stories, Manchester’s 20 Stories and London’s 14 Stories come together to serve four courses, with the support of culinary students from South & City College. The lunch opened with a starter from Dan Scott, Executive Chef at 20 Stories, Manchester, featuring English asparagus, whipped goat’s cheese, oxalis, elderflower and Parmesan. The fish course was prepared by Liam Price, Group Operations Chef for the Evolv Collection, who served Brixham ray wing with heritage tomato vierge, mussels and nduja arrabbiata. 

For the main course, Lukasz Lutostanski, Head Chef at 24 Stories (Birmingham), delivered a pan-fried Aussie fillet steak with stuffed bolognese morel, filo tartare tartlet, wild garlic aioli, summer truffle and Madeira jus. Finally, guests enjoyed dessert from Farid Saidoun, Head Pastry Chef at 14 Stories (London) including flourless double chocolate layered cake with mascarpone Chantilly and Purbeck salted caramel ice cream. Students from South & City College Birmingham supported throughout the day, working seamlessly alongside the professional brigade and front-of-house teams during the service.

Following the lunch, Jess Andrews was named Front of House Star of the Day, and Tedi Zima received the Back of House Star of the Day award. Both students were presented with a copy of The Chefs’ Knowledge, published by The Chefs’ Forum, in recognition of their outstanding professionalism, passion and commitment. Chefs Forum host regular showcase events like the Birmingham & Midlands Lunch, to bring together the UK’s leading hospitality groups with aspiring young chefs and hospitality professionals. The events aim to offer invaluable industry insight, hands-on experience and mentoring opportunities, helping to inspire and nurture the hospitality industry’s future talent pipeline.

Liam Price, Group Operations Chef at The Evolv Collection, said: “The collaboration between the chefs, students and suppliers was outstanding.

“The standard of the food, service and professionalism on display was exceptional, and it was brilliant to see the student’s gaining confidence and experience throughout the day. It was also a pleasure to work with Ray Wing, sponsored by Wright Brothers.” Lukasz Lutostanski, Head Chef at 24 Stories, said: “It was a real privilege to host such an incredible group of chefs, students and industry partners at 24 Stories.

“The energy in the kitchen and dining room throughout the day was fantastic. Events like this are so important because they inspire the next generation and show students what great hospitality looks like in a live environment.” Tedi, Back of House Star of the Day and student at South & City College Birmingham said: “I absolutely love being part of The Chefs’ Forum Academy because every event, trip and industry visit gives us new experiences and opportunities to learn from amazing chefs.

“Working alongside the Evolv Collection team at 24 Stories was incredible and winning Back of House Star of the Day and the book from The Chefs’ Forum made it even more special.” The Chefs’ Forum lunch was made possible thanks to sponsors and partners including MDCV UK who provided paired wines from Silverhand Estate and Château de Berne, plus Chef Works, Frites Atelier, Dole Foodservice, Wright Brothers, MCS Technical Products, Pure Ionic Water, Purbeck Ice Cream, and Aussie Beef & Lamb.