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Big Mac Facts and Delicious Cookery Demos by Nutcellars at Virtual Chef Lecturers’ Conference!


Andrew Emmott’s macadamia knowledge was called upon by The Chefs’ Forum to join forces with Top Chef, Hayden Groves and give a presentation to fifty chef lecturers from all over the UK on a virtual conference.

The demonstration formed part of the Continual Professional Development Conference arranged by the national chef organisation, delivered on Zoom.

Cameras were rigged-up at Nutcellars HQ and conference delegates were treated to a live cookery demonstration by former National Chef of the Year Hayden Groves who joined via his own kitchen!

Catering college lecturers are obliged to actively seek opportunities to acquire new skills that they can pass on to the next generation of chefs.

Nutcellars sent out some lovely caramel chocolate coated caramel macadamia as a treat, as well as some naked and delicious whole macadamia for delegates to recreate Hayden’s venison haunch recipe with a macadamia granola.  All products are available in the online shop here.

Andrew said

“It was a fantastic event, providing four afternoons of superb content, spread over the last two weeks.  It served as a platform to explore and discuss a variety of highly topical issues, all with the common aim of facilitating college lecturers’ participation in Continuing Professional Development or CPD.  I was delighted to give an introduction to how our macadamia are farmed in Malawi and their journey to UK.  Showcasing their use in both a sweet treat and a savoury recipe with Hayden Groves demonstrated their versatility.

The level of interest was very pleasing, and I look forward to giving future lecturers, hopefully in person at colleges once we’re allowed and restrictions are lifted.  In the meantime, it is great to be able to continue our work to fly the flag for macadamia nuts in the UK!”

The fifty delegates from catering colleges all over the UK were also treated to sample some macadamia nuts with wild venison haunch steaks and other delicious produce samples whilst learning key information and provenance relating to the products, and enjoyed a range of outstanding demonstrations; all of this through a screen and keyboard!

Here’s the film of the session:



Neil Rippington, Educational Consultant at The Chefs’ Forum said

“Huge thanks go out to Andrew and  all the guest speakers for their highly skilled and knowledgeable contributions. In challenging circumstances, they all did a magnificent job and the enthusiasm for the subjects discussed was as uplifting as it was reassuring.

Nutcellars Macadamia were also featured in Biju Joshwa’s chocolate and pastry session where he created a sensational Brio-Mac-Cookie recipe which can be see here

Having received overwhelmingly positive feedback from the Conference Delegates, The Chefs’ Forum is now staging a series of more in-depth CDP sessions and Nutcellars have already been invited to participate further.

To try the featured recipes click here.





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