DORSET’S top chefs shared some fishy tales when they got together with local students and food producers at Bournemouth and Poole College last week.

But it was all above board.

For it was all part of the Chefs’ Forum, a quarterly event, that brings the best in the business together to showcase new techniques and share experiences within the catering industry.

The theme was sustainable fishing and Matt Budden of The Highcliff Marriott and Taher Jibet of The Dining Room performed cookery demonstrations and first year BTEC College students helped to create and serve canapés at a Champagne Taittinger reception.

Matt said afterwards: “The students’ work was of a great standard, they showed a positive attitude, willingness to work and were asking lots of questions. “They were a pleasure to work with and a great example of the next generation of chefs.”

Taher Jibet agreed: “I was very impressed with the students who helped me in the kitchen.

“They were of an excellent standard and exceeded expectations. “I will personally be sourcing an apprentice from Bournemouth and Poole College based on today’s performance.”

Mark Machin from Samways Fish, talked about the importance of sustainable fishing in today’s industry and explained what species chefs should be using versus species to avoid at various times of year.

Other top chefs involved in The Chefs’ Forum include Michelin-starred Russell Brown of Sienna, Brett Sutton of The White Post, Mark Hartstone of La Fosse Cranbourne, Darren Rocket of Hotel du Vin and James Golding of The Pig.

Christophe Baffos, head of hospitality and tourism at the college, said: “This event was an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field, as well as allowing us to showcase the excellent facilities we have here for our students.”

The Chefs’ Forum which was launched last year, aims to enhance the skill sets of top chefs in the industry by updating them with the latest techniques used by their peers.