and the crew."
"Speaking to ChefWorks about some of the chef jackets and some of the products that are coming along, Gusbourne I've heard of through certain podcasts which have been really really informative. I've not tried too many English wines so to try some really good English wines has been great."
"It's much better to be sat down informally next to a supplier where you've got somebody sharing the same food as you, talking to all of your friends, they're not trying to choral somebody walking past at a show stand, it's not a cold call, they're not emailing you randomly because you clicked on a link of a website. It's a much more informal and comfortable way to meet people."
Mark Poynton, chef owner of MJP Restaurant ltd. said it was good to meet up with "friends old and new" at the lunch, interacting with suppliers "and actually trying a restaurant that I've not tried before."
"It's been a really good day."
The chef said the casual format of the lunches works well.
He added: "we can give our feedback to the suppliers about what we like and why we use certain suppliers. I.e. I said to ChefWorks about a certain chef jacket that I wear and why I like it and they said to me about what they can do. I think it gives us that opportunity to talk to each other."
"Phone calls don't always work. Talking to someone face to face and telling them what you like and don't like, it's a good format."
"In this industry we like to know people."
ChefWorks international marketing manager Emma Cohen said the event was a success.
"Really good crowd," she said, "and the food was absolutely delicious."
"Met some new chefs and met some old faces which is always nice and it's good for us to get that market feedback, to be able to meet that many chefs in a couple of hours would ordinarily take me weeks. To be able to sit and chat while they're off duty - about their likes and dislikes, what uniform they need and what we can do was really."
Gusbourne's London sales manager James White said he thought the event was "wonderful."
"For me specifically it's good to meet this side of the kitchen because as a sales person I often meet the front of house. It's really interesting to get the wines in front of people and to see what their reaction is when it comes to the food and wine matching - and what a wonderful restaurant to choose - this is one of the restaurants of the moment, it has great reviews and celeb chefs.
"I'm looking forward to coming back next time."
