Catering

Pure Ionic Water Supports Wiltshire’s Rising Chefs at The Chefs’ Forum Spring Lunch

Pure Ionic Water Powers Rising Culinary Stars at The Chefs’ Forum Spring Lunch at Bowood Hotel

At Pure Ionic Water, we believe that every ingredient matters—especially the water that fuels the people behind the plate. That’s why we were proud to support The Chefs’ Forum Spring Lunch at the prestigious Bowood Hotel, Spa & Golf Resort, where Wiltshire’s emerging hospitality talent came together with some of the region’s top chefs to deliver a sensational four-course menu.

Held on Monday, 19 May, in the elegant Kerry Suite, the event brought together hospitality professionals, suppliers, and industry leaders for an afternoon celebrating the next generation of chefs, locally sourced ingredients, and collaborative culinary artistry. From preparation to plating, Pure Ionic Water played a vital role in keeping the kitchen hydrated and high-performing.

Fueling Culinary Excellence, Naturally

Hydration is more than a necessity—it’s a performance enhancer. Throughout the high-energy lunch service, chefs and students alike relied on Pure Ionic Water for clarity, focus, and stamina. Our ultra-purified, alkaline-rich water supports energy levels and brings out the best in everyone—from seasoned chefs to aspiring professionals. Used in everything from food prep to palate cleansing, Pure Ionic Water brought purity and performance to every station in the kitchen.

A Collaborative Culinary Showcase

Under the guidance of renowned chefs and mentors, 20 students from Wiltshire College seamlessly delivered a four-course fine dining experience—managing both front- and back-of-house responsibilities with professionalism and enthusiasm.

Each course reflected seasonal flavours and chef-driven creativity, with a strong focus on British-grown asparagus and smoked accents, thanks in part to the featured Borniak smoker, which added depth and character to multiple dishes:

  • Starter by Kuba Winkowski (Box Bush, Bourton-on-the-Water):
    Wye Valley Asparagus with Smoked Whipped Feta, Smoked Nuts, and Chilli & Herb Salad
    Kuba, a National Chef of the Year winner, used the Borniak smoker to enhance his feta, giving the dish a rich and refined finish.

  • Fish Course by Ben Chamberlain (The Bull, Burford):
    Coal-Scorched Salmon with Smoked Isle of Wight Tomato Dashi and Wye Valley Asparagus
    Ben praised the students’ enthusiasm and precision, noting the excitement they brought to working with cutting-edge techniques.

  • Main Course by Rupert Taylor (Bowood Hotel):
    Chicken with Wild Garlic, Wye Valley Asparagus, Morels, and Sauce Albufera
    Rupert led the main course preparation and expressed pride in opening his kitchen to the region’s future talent.

  • Dessert by Ashleigh Farrand (The Kingham Plough & Great British Menu 2025):
    Toffee Apple Doughnut, Butter Popcorn Ice Cream, Popping Candy Crumb, and Blackberry Pâte de Fruits
    Inspired by Gifford’s Circus, this playful dish closed the menu with a nostalgic, crowd-pleasing finish.

Inspiring the Next Generation

From chefs to guests, all attendees praised the professionalism and dedication of the students. Highlights included the teamwork displayed on the pass, the quality of service in the dining room, and the poise with which students navigated a high-pressure, real-world hospitality environment.

Two standout students—Keiron Dinglasan and Oscar Conway—were named Stars of the Day for their exceptional contributions in front and back of house. Their achievement reflects the kind of potential we at Pure Ionic Water are proud to support.

Committed to the Future of Hospitality

The event was made possible through the combined efforts of The Chefs’ Forum team, industry mentors, and sponsors including Ritter Courivaud, Ritter Fresh, Borniak, and Dole Foodservice. At Pure Ionic Water, we’re honoured to be among those supporting the next wave of culinary innovation and professionalism.

As a premium ingredient and trusted hydration partner, we know that great food begins with great water. This unforgettable spring lunch was yet another reminder that when purity, creativity, and mentorship meet—the results are exceptional.

Photo Credit (on all photos): Carlos Farinha

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