PERHAPS accuracy and ‘good aim’ are two inherent chefs’ skills which mean there aren’t too many chopping accidents in the kitchen.

They certainly proved themselves useful when Dorset chefs took to an archery competition in the grounds of Kingston Maurward College.

It was part of a ‘Pasture to Plate’ event where the county’s cuisine masters got a lamb cookery masterclass from Michelin-starred chef Russell Brown of Sienna restaurant in Dorchester.

There was a question and answer session proving, say organisers, that ‘top chefs can never stop learning.’ Students from Bournemouth and Poole College helped to prepare and serve canapés to a tough audience of future employers. Many of the young people took the opportunity to talk to the guests about work placements and apprenticeship opportunities which was very encouraging to see.

The World Association of Chefs Societies (WACS), a global network of top cooks, has recognised the Bournemouth and Poole College’s culinary education programme, labelling it one of the best 20 in the world.

Chef Russell Brown said: “I was particularly impressed with the students’ knife skills, positive attitude and professionalism – am looking forward to having them work in my busy kitchen one day.”

Butchers Paul Underwood and Jack Cook butchered a whole lamb at the event to showcase how the various cuts are achieved and how best to minimise waste and maximise profits by using every part of the animal. Jack Cook said: “The chefs were very interested in our masterclass which gave us the chance to reinforce the importance of butchery skills in the professional kitchen. “We would welcome any chefs and students wishing to come to our cutting plant and would take delight in showing them around our farms.

“We are proud to sponsor The Chefs’ Forum and really enjoy the chance to meet regularly with Dorset chefs and share our knowledge and expertise.”

The archery session led by Kingston Maurward College coaches Anthony Ray and John Purse and Nick Burkmar, sous chef at La Cruz restaurant in Poole, won the competition, securing a one-hour high ropes session for his entire kitchen brigade.

Christophe Baffos, head of Hospitality & Tourism at Bournemouth and Poole College said: “We as a college are looking to improve our links with Dorset employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. “Chefs’ Forum events help us to keep in touch with industry and improve communication with professional kitchens on a local level.”

The Chefs’ Forum launched in 2010 and has since expanded to include highly accredited chefs, catering colleges and top suppliers in the south. Catherine Farinha, Founder of The Chefs’ Forum and event organiser said: “We have forged valuable links between the catering colleges and top chefs across the South of the UK. It is wonderful to stage a forth successful event in Dorset.”

The Chefs’ Forum will be staging quarterly events in Dorset. For more information, visit chefsforum.co.uk