One week left to sign up to The Caterer’s expert-led Chef Summit

What will I learn at the Chef Summit?

The summit will explore a range of key challenges including strategies for resilience and the realities of crowdfunding, which will be addressed by Sophie Harvey, who runs Tern in Worthing with her partner chef Johnny Stratford.

Harvey recently shared with The Caterer how she and her team raised over £65,000 in 36 hours. For those who might be interested in exploring crowdfunding, Harvey said: “Play to your strengths. You need to work out what your real story is, why you are unique and how you can leverage the people you work with to help get the job done.”

Sign up to the free online Chef Summit on 23 October today

Harvey will share the session with Cottam, who also raised over £65,000 for the launch of her Leeds dining bar Emba.

After the discussion, an exciting debate between Banks and Hansom will take place with each putting their case forward for the pros and cons of tasting menus versus à la carte. 

Speaking to The Caterer ahead of his appearance, Banks said that he and his team decided late last year to expand beyond tasting menus and move towards à la carte.

He first trialled à la carte at Haar in St Andrews before introducing it at 1925 at Pompadour in Edinburgh.

Whether you’re finding solutions to mitigate rising costs or looking for advice on crowdfunding, The Caterer’s Chef Summit will provide actionable strategies and forward-looking insights to help you with profitability, resilience and competitiveness.

Sign up now to the Chef Summit to learn more including:

• Key market trends for 2025 and how to position your business for growth
• Practical strategies for resilience in a fast-changing market
• How crowdfunding works in practice – and whether it’s right for you
• The pros and cons of tasting menus vs à la carte
• Proven ways to boost GP through menu design and dish selection