Chef Works & Bragard UK Launch New Showroom with Top Chefs and Catering Students!

Chef Works Europe Ltd

Chef Works UK and Ireland

Premium Supplier 25th October 2021
Chef Works Europe Ltd

Chef Works UK and Ireland

Premium Supplier

Chef Works & Bragard UK Launch New Showroom with Top Chefs and Catering Students!

Hospitality uniform leaders Chef Works & Bragard UK are proud to launch their beautiful new London showroom earlier this week at the Business Design Centre in Islington.

  With styles to suit every taste and budget, you will be spoilt for choice from modern and edgy to timeless classics, customers will have the very best personal shopping experience in hospitality uniform. Chef Works & Bragard UK are dedicated to delivering a fit-for-purpose solution that suits all hospitality businesses and understand how important uniform is to customer brand perception.

 Emma Cohen, General Manager and Head of Marketing at Chef Works & Bragard UK commented:

“The opening was a huge success - it was fantastic for our team to welcome so many esteemed chefs and hospitality professionals to our new space, giving customers the opportunity to touch and try on our collections in person is key. With decades of input from culinary icons, Chef Works & Bragard UK have created a beautiful array of hospitality clothing that combine both function and style for every kind of hospitality sector.”

 Also at the event was a launch of a different kind: Israeli-based Redefine Meat showcased samples of its ‘New Meat’ in a selection of canapés overseen by Chotto Matte Exec Chef Jordan Sclare and Brigadiers London’s Head Chef Shanti Bhushan, made and and served by students from West London College and HIT Training learner Gemma Youlden from The Volunteer Inn (Ottery St Mary).
Chefs were invited to sample a selection of Nikkei (Japanese/Peruvian fusion) canapés by Jordan and delicious Curtis Pitts Deer Services venison, game and Redefine Meat canapés from Shanti and Sous Chef Gopal Basnet.

 Shanti said

“It was a great opportunity to meet fellow chefs after such a difficult year. It was wonderful to be able to work with my peers from different restaurants and sample their cuisine. Nikkei cuisine from Jordan and the team from Chotto Matte is so fresh and clean, flavours coming through are exquisitely refreshing– It’s just beautiful.
It was very rewarding to see how much the students enjoyed working with my chefs and I, both at the restaurant on Sunday for prep and on the day at the event – I have offered all students the chance to spend a day in my kitchen with a view to inviting them to join the team!”

 Jordan Sclare and Kurt Zdesar from Chotto Matte really enjoyed their day at the event. Kurt, a global restauranteur was very excited to see the chefs’ reaction to Redefine Meat and it was a great opportunity for Jordan to look at the new range of black denim-look chef jackets, perfect for a busy service on his world-class custom-built Charcoal grill – A black jacket doesn’t show the marks as a tradition white jacket would.

 Jordan said

“Chotto Matte is very much a stylish place to be seen and is frequented by celebrities and the showbiz glitterati. It is very important that my team and I have the right look and our uniforms are in-keeping with the uber-cool and edgy feel of the restaurant. We are in the throws of opening various new sites, so today was a great opportunity to network with fellow chefs, spot future talent for our kitchens and try on the latest chefwear with both fashion and function front of mind!”

 Both Jordan and Shanti have offered all students the chance to return to their restaurants to gain further work experience in both Nikkei and Indian cuisine, which is a fantastic result for all concerned.

 Attending chefs invited for the launch included Jesse Dunford Wood (Parlour), Mario Perera (The Dorchester) Michael Kwan (Hotel Café Royal), Masterchef: The Professionals Semi-Finalist Arbinder Singh, Ben Purton (Thyme & Plaice), Exose Grant (Masterchef: The Professionals Finalist, Top Chef Brazil 2020 winner Luciana Berry (Mano) and many more!

 Adrian from Redefine Meat said:

"We’re excited about our product and chefs like it so far. It’s very interesting to see how chefs such as Jordan and Shanti are interpreting it and using it on their menus.

 Chef Works & Bragard UK look forward to welcoming customers Monday-Friday from 10.30am-4pm. Call +44 20 3735 9114 or email [email protected] for further details.

 Stay in touch on social: Instragram: @chefworksukandireland / Twitter: @bragarduk

Images credited to

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.