The second day of The Staff Canteen Live 2013 in Bournemouth saw demos from Michelin-starred Nathan Outlaw, Simon Hulstone, Hywel Jones and Matt Gillan.

Two Michelin star seafood chef, Nathan Outlaw, kicked off proceedings on the second day

Nathan Outlaw, The Staff Canteen Live 2013 — Nathan Outlaw

of the Hotel and Catering Show in Bournemouth’s BIC centre. Nathan was followed by fellow Michelin-starred chef, Simon Hulstone, who recently represented the UK in the Bocuse D’Or, the world’s most prestigious cooking contest. Nathan Outlaw cooked grey mullet with vegetable nage while Simon Hulstone served up a salad of smoked pigeon and hake with lovage gel.

Simon Hulstone, The Elephant, The Staff Canteen Live 2013 — Simon Hulstone

Nathan Outlaw, who runs Restaurant Nathan Outlaw in Rock, Cornwall, said: “These kinds of show are great for chefs sharing ideas. The more we chefs share ideas and inform each other, the stronger we get and it ultimately makes everything stronger for the customer.”

The afternoon saw live cooking from Hywel Jones, executive chef at Michelin-starred Lucknam Park, followed by fellow Michelin star holder and recent Great British Menu contestant, Matt Gillan. Hywel Jones showcased some wonderful Devonshire rose veal in a salad with salsify, truffles and marinated shitaki mushrooms.

>>> Matt Gillan, The Pass, South Lodge, West Sussex

Matt Gillan prepared a salt-baked pork rump with pickled pear and rocket pesto. Dorset chef Russell Brown also cooked for a second day, this time serving up a dessert of mascarpone and golden syrup mousse with lemon and gingerbread.

Speaking after his demo Matt Gillan, who is head chef at Michelin-starred The Pass in Sussex, said: “I really enjoyed it. It was different to most normal demos because of the audience participating and tasting the dishes as you cook them. It really helps them to understand what you’re trying to do.”

Organisers gave out a big thank you to the students of Bournemouth and Poole College’s Specialised Chefs’ Scholarship who helped out behind the scenes and live on stage, de-boning fish and using the sous vide and other equipment.

A student from the course, Harry Kirkpatrick, who helped out behind the scenes, said: “It’s great to hear so much advice from so many high profile chefs. It would be nice to think that one day it’ll be us up on stage doing this, giving advice to young chefs and showing what we can do.” A chef’s jacket signed by all the demoing chefs was raffled with proceeds going to industry charity, Hospitality Action. The winner of the jacket will be announced next week.

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2013 here

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