Sand, Sea & Chefs’ Forum Inspired Budding Chefs
After the Nyetimber reception guests were treated to a demonstration by Loic Gratadoux, Head Chef at the Harbour Heights Hotel, who prepared light and zingy Tiger Prawns with Indonesian Satay, and Wayne prepared a mouth-wateringly good Chargrilled Squid Thai Salad using a Monolith Kamado Grill.
Following the demonstrations guests were able to take advantage of the seaside location and try their hands at kayaking and paddle boarding in Poole Harbour with the neighbouring Watersports Academy.
Catherine said: “It has been great to get everyone from chefs to learners working together and swapping notes. That is the purpose of The Chefs’ Forum.”