chefs in such an environment is a great way to network, she said, "because they're relaxed, they're with colleagues, they're enjoying other people's food - which is a rare treat with them, so they've actually got time to think about wine."
"It's a very low-pressure environment it's very relaxed, it's not in any way salesy, and that's what might put people off - and what would put us off as a producer coming into something."
Marc Hardiman, head chef of Galvin at Windows said "it was great to be out and to socialise with people, lunch was excellent and it was more than what we expected."
To have met suppliers in this way, he said, "felt very intimate. You get to speak to them one-on-one," he added, "and you can really get your points across."
"It's great to meet people, great to network, great to chat to other chefs."
New practice development manager at WPA Daniel Wade said: "The calibre of chef has been great, the food was epic, it was really well run and it was nice to share ideas and hear chefs share ideas about each others' businesses."
"I would strongly suggest that the next event that you run, that any chef in the area goes, because you'll learn a lot and you'll make some good connections."
"If you're into hospitality, if you're into food and drink, 100% you should be supporting this event."
Jean Delport, head chef at Michelin-starred Restaurant Interlude also said the event was better than he had expected given the circumstances, adding that "it's not often that we get to get out anymore, so for one of the first times out it's been fun to link up with the people that I do know, meet some new faces, meet some new clients and hopefully meet some new suppliers. I really enjoyed it, it's been great."
While he doesn't usually have time to engage with people outside of the restaurant, he said, "this is a good way, it's a bit more informal, you get to have a good chat with people and you remember them a lot more so it's much better."
As the restaurant of choosing for the lunch, he said, Etch "has been great. Location-wise it's central," but "nobody gets to come out this side, so it's been a treat."
Sophie Edwards, National business development manager for Diversey Zenith, said the event had been "so wonderful."
"Before we came, I was wondering how it was going to work out, but not having spoken to strangers for God knows how long, it's been so nice. Everyone's been really friendly, everyone's been really welcoming, the food has been insane, it's just really nice to be back and actually at a business lunch."
"The restrictions haven't really affected things at all," she said, "the tables were small enough to be able to adhere to social distancing and it felt more intimate, which meant more conversations and you felt closer to the chefs that were here."
"I think it was not hindered but helped."
