Top chefs and suppliers from across Kent came together for a Cobnut-themed day of cookery demos.

The event, organised by The Chefs’ Forum, included a tour of the Cobnut orchard at Potash Farm near Sevenoaks, led by proprietor Alexander Hunt.

The Kentish Cobnut is a type of hazelnut traditionally grown in the county. They are harvested in their green state from mid August and with brown shells and husks by mid October. The day organised to showcase various Cobnut recipes and the versatility of the fruit.

Chef, Tom Biddle, of Tudor Park Marriott, worked with learners from the Hit Training Academy to create a delicious array of cobnut canapés.

Mr Biddle was very impressed with the level of skill displayed by the learners, he said: “The HIT learners have been brilliant today and have interacted well with Julie Boer, my Head Pastry chef and myself.

"They have acquired new skills in samosa-wrapping and sugar work. It was fantastic for them to hear first-hand all of the positive feedback on their work from industry experts."

Guests who gathered at the farm, in St Marys Platt, found out more about how Cobnuts are produced and how to use them in recipes.

A cookery demonstration was also given by chef, Dan Kennedy, of Kent Cookery School. He captivated the audience as he confidently created a dish of smoked venison with a cobnut puree then a pana cotta with sugared cobnuts.

Mr Kennedy said: “I really enjoy cooking with Kentish Cobnuts as they celebrate fantastic local seasonal produce. I’ve really enjoyed our day at Potash Farm as it has catapulted this humble ingredient into the limelight in front of the county’s leading chefs”.

Chefs’ Forum events are designed to enhance knowledge of chefs and Front of House professionals in industry whilst inspiring the next generation of hospitality professionals.

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