Science meets food showcase for County Durham-based Goodfellows

Entrepreneur Valda Goodfellow is heading to a top culinary expo to highlight her catering firm's modern range

Valda Goodfellow
Valda Goodfellow

Luxury catering equipment firm Goodfellows has scored a coup for the UK by attracting a line-up of internationally-renowned Spanish chefs to the UK to demonstrate the latest art of culinary magic.

Chefs Angel Salvador, Martin Lippo and Jordi Cruz will use equipment from Goodfellows’ Chefonomy range – produced by Spanish company 100% Chef – to demonstrate modern cooking techniques and technology at the annual Skills for Chefs conference in Sheffield.

Set up two years ago by North East-born food and hospitality entrepreneurs Valda and Paul Goodfellow, the company lists Close House, House of Tides, Lane 7, Seaham Hall, Jesmond Dene House and Raby Hunt restaurant among its North East clients, plus a long list of top restaurants, hotels and sporting venues across the UK.

The £2m turnover business employs 16 people at its Peterlee headquarters, and its luxury showroom on Baker Street in London is a regular haunt of celebrity and Michelin-starred chefs.

Goodfellows will be at the two-day Skills for Chefs conference this month, showcasing its exclusive tableware which will be used in the demonstrations and workshops ,

The event brings together the cream of professional chefs and restaurateurs including household names, such as Restaurant Wars’ Aidan Byrne and Great British Menu’s Paul Ainsworth, from across the UK to see new products and share skills and knowledge.

“We were delighted to be invited to showcase our Chefonomy brand at the conference, and to be able to work with our partners MSK Specialist Ingredients to bring in such well-respected industry names to demonstrate all the new techniques that professional chefs are keen to incorporate into their cooking,” said managing director Valda Goodfellow.

“We describe Chefonomy as the art of future cooking, where science meets food.

“It taps into the growing market for molecular gastronomy and the tools and equipment that help professional chefs combine innovation with creativity, and set themselves apart from their competitors.

“Skills for Chefs attracts leading names in the culinary world and the event will be a chance for chefs to see some of our advanced technology in action, and hopefully inspire them to look at how they can continue to innovate in their own kitchens.”

The company’s client list now includes top hotel names such as The Ritz, The Dorchester and The Four Seasons, top golf resorts and celebrity and Michelin-starred chefs and restaurants.

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