They met with an array of suppliers at Anna Haugh's recently-launched restaurant, where a Champagne reception and canapés were followed six-course menu, wine flight and petits fours, with ingredients - and goodie bags - supplied by the event sponsors.
Menu
Canapés
Ayala Blanc De Blancs 2012, Champagne, France
Carrot Salad, Cais na tire cheese
Tim Smith, Viognier, Clare Valley, South Australia, 2018
Panna cotta, doughnuts topped with Zalotti Blossom and Melissa Cress from Koppert Cress
Chefs
Attending were Anglo Thai's John Chantarasak; senior sous-chef at Ormer Mayfair, Tom Moore; Robbie Lorraine, director of foods at Grazing Foods; Adam Nevin, sous-chef at The Dorchester Grill; Andonis Paraskevas, company development chef at Vacherin; agency chef John Pollock; chef owner of Ham, Matt Osborne; Alex Motture, chef owner of The Pickled Fork; Carlo Scotto, chef owner of XIER restaurant; Daniel Trace, executive chef of Loseley; head chef at The Tudor Room Tony Parkin; Portland head chef Theo Clench and head chef at The Swan at The Globe, Brian Fantoni.
Representing Koppert Cress, Connor McAlpine said he enjoyed the event.
"It was very busy, there were lots of interesting chefs here today, they shared a lot of ideas of how they operate in their restaurants, I think it was a good event."
"We explained a lot of what we do, that it's not just about garnish, it's something that we use to cook and give flavour and texture to food. It's more than that."
John Pollock said he hadn't known what to expect from the event and that he was pleasantly surprised.
"I don't know much about Anna, but having eaten at Michelin star restaurants, the food here was better all-round. Instead of it just being a few dishes, every dish was spot on."
"I met each of the suppliers in there, I've used their products through some of the suppliers and now I know that I can reach them directly, I know where to get them."
"In terms of the meat, I know that they [Udale] can come everywhere, it's quite good to see suppliers do different stuff for a change."
Meanwhile, Maria Udale said: "It was fantastic. The food was amazing, really liked the setting and the chef was great."
She said she enjoyed the chance to speak to all of the chefs as sponsors switched tables throughout the meal.
"It was definitely constructive for us to have been here, I thought it was really well done."
Executive chef of Grazing Catering, Robbie Lorraine, said: "I thought it was a fantastic event, I really liked the restaurant, I thought Anna was amazing, her story was brilliant, her personality was fantastic and all of the food was phenomenal."
"Great event, I'm really glad I took the time out to come along to meet you all, to meet some new chefs. The suppliers were brilliant, I knew a couple of them but I got to meet some new ones as well which was good, it's always good to have those connections."
Asked if he would prefer to meet suppliers in a different setting, he said: "No. I prefer it like this because it's not so aggressive. It's very relaxed, it's very informal and they're here to enjoy the experience as well."
"Unfortunately sometimes when you meet different vendors, they just ram it down your throat; it wasn't like that at all. I didn't feel at any point intimidated and I didn't feel pressured into having to pursue it any further."
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