Karimix was proud to be a supplier partner at The Chefs’ Forum’s largest-ever London Lunch, held on 1st June at the prestigious Smith & Wollensky in Covent Garden. The event brought together more than 130 chefs, hospitality businesses, educators, suppliers and aspiring culinary professionals for an inspiring afternoon dedicated to talent development, networking and industry collaboration.
As one of the UK’s most respected hospitality networking platforms, The Chefs’ Forum continues to create valuable opportunities for young chefs to connect directly with employers, helping bridge the gap between education and employment. With students from West London College and North Kent College nearing the completion of their professional studies, the event provided a unique opportunity to showcase their skills in front of influential industry leaders actively recruiting emerging talent.
Throughout the day, students worked alongside an exceptional team of chefs, gaining hands-on experience in a live hospitality environment. Leading the kitchen were Chef Patron Jomon Kuriakose, Chef Patron Stephen McClarty, Executive Chef Tom Cook of Smith & Wollensky, and NACC Chef of the Year 2025, Ilona Tomza. Their mentorship and guidance helped create an unforgettable learning experience while demonstrating the importance of supporting future generations entering the profession.
Karimix products featured prominently throughout the menu, showcasing the versatility and flavour profiles that chefs rely on to create memorable dishes. During the drinks reception, guests enjoyed a selection of innovative canapés including Qualiko Dragon Feast chicken Caesar salad enhanced with Karimix Chipotle Lemon Dressing, alongside Qualiko Karaage chicken and waffle served with Karimix Teriyaki Wasabi Sauce.
The influence of Karimix continued into the main menu, where Executive Chef Tom Cook presented a beautifully executed duo of Australian lamb. The dish paired roasted rack and slow-braised shoulder with Karimix Gochujang BBQ Sauce, complemented by miso and sesame glazed aubergine and perfectly seasoned Frites Atelier fries. The sauce delivered depth, balance and a contemporary flavour profile that elevated the dish while demonstrating how globally inspired ingredients can enhance modern menu development.
Alongside the culinary experience, guests explored a vibrant supplier showcase featuring premium producers and partners from across the hospitality sector. The event highlighted the importance of strong supplier-chef relationships in driving innovation, quality and consistency within professional kitchens.
One of the most powerful moments of the afternoon came when West London College student Rohini Assi shared her personal journey with attendees. Having overcome significant challenges during her educational path, she addressed the room to thank Tom Cook for offering her a professional opportunity, demonstrating exactly how The Chefs’ Forum’s mission creates life-changing career pathways for young people.
The event concluded with recognition for outstanding student achievement, with Lily Bunker of North Kent College and Harmony Hanson of West London College receiving Star of the Day awards for their exceptional contributions.
Karimix is honoured to support initiatives that invest in the future of hospitality. Events such as The Chefs’ Forum London Lunch not only celebrate culinary excellence but also provide a platform where talented young professionals, leading chefs and trusted suppliers can come together to strengthen the industry for years to come.
As The Chefs’ Forum continues to expand its reach and influence across the UK, Karimix remains committed to supporting chefs through innovative products, industry partnerships and opportunities that help inspire the next generation of culinary talent.
