TUCO Flavours Conference 2025

Who is this for? 

Chefs and catering professionals.

This brand-new conference for chefs in the higher & further education sector brings networking, countless new flavour experiences and the latest innovations from our key suppliers.  All designed to bring a world of tastes to inspire and develop your skills and offerings back at your organisation.

The event kicks-off with an evening of networking, food & drink from around the world which will be followed by an interactive challenge where we will once and for all find out which pairs best, Cheese & Wine or Cheese & Beer?  And we need your educated tastebuds to help us find that out - of course enjoying some fantastic cheeses, delicious wines and tasty beers!

The programme on the day of the conference includes Chef Demonstrations (see below), a panel discussion on how Global Food Trend menus are created authentically from Chefs home countries (see also below), hands on breakout sessions and exhibiting suppliers. 

CHEF DEMONSTRATIONS INCLUDE:

Dipna Anand and her father Gulu

Dipna Anand is a celebrated chef, restaurateur, author, and educator, renowned for her deep-rooted passion for Indian cuisine. Known as the "Curry Queen" of the Indian culinary world, her family’s journey spans over seven decades, beginning with her grandfather, who opened the first Brilliant Restaurant & Nightclub Hotel in Nairobi, Kenya, in the 1950s. His original recipes, cherished and meticulously passed down through generations, remain at the heart of Dipna’s cooking today. These dishes, rich in history and flavour, were served for 50 years at her family’s restaurant The Brilliant in Southall, established by her father, Gulu, in 1975. His Royal Highness the King famously declared The Brilliant as his favourite curry house. 

Dipna’s love for cooking is deeply personal. She credits her success to the lessons she learned from her parents, who remain her greatest inspirations. Her mother’s traditional techniques and her father’s entrepreneurial spirit have shaped her into the culinary queen she is today. With over 75 years of family hospitality heritage and nearly five decades of feeding Southall, the Anand family turned a new page in spring 2025 with the opening of Brilliant Gastro in Parkside Yards, in the heart of The Green Quarter in Southall.  This represented an exciting evolution for the beloved Brilliant brand. The gastropub is her personal take on the flavours she loves —a fusion of her Punjabi roots and modern influences. 

Dipna is hosting 2 cooking classes for TUCO Members in February and you can book on here Dipna Anand Indian Street Food Cooking Class | TUCO and in April Dipna Anand Insanely Punjabi Cooking Class | TUCO

Duchess Nena

Duchess Nena (Nena Ubani) is a London-based vegan chef, author, master herbalist, and founder of Uziiza.com, the UK’s first African vegan online store. She is also the Editor-in-Chief of Vegan Melanated Magazine and has over 20 years of culinary experience, with a decade dedicated to veganism. Known for reimagining West African cuisine through a plant-based lens, she blends traditional flavours with healing herbs and natural ingredients, guided by her philosophy that “food is medicine.”

Duchess Nena is hosting a cooking class for TUCO Members in January - you can book on here: Nena Ubani West African Cooking Class | TUCO 

Anthony Murphy "The Beefy Boys"

Born in Gloucester, Murphy studied performing arts at Hereford College of Arts. His career saw him spend several years running night clubs and working as a DJ. He also taught music professionally throughout from his late teens, and performed in a band.

He co-founded The Beefy Boys with three of his best friends in 2014. The group won the coveted title of Best Burger at BBQ competition Grillstock in 2014, and later went on to represent the UK at The World Food Championships in 2016. Since then they have won the "burger of the year" and "chef of the year" at the National Burger Awards in 2023. The Beefy Boys now has an estate of three sites all based in the Hereford area.

SPECIALIST  STAFF PANEL:

The university sector has a rich and diverse student population, and this diversity is reflected in the talented and multicultural workforce it employs. Across campuses, chefs and catering teams bring their own unique culinary influences and traditions to the table, shaping menus that celebrate global cuisine and authenticity.

TUCO Flavours will take the opportunity to shine a spotlight on these chefs — individuals who draw inspiration from their own cultural heritage and from the students they serve. By incorporating traditional recipes, ingredients, and cooking techniques from their countries of origin, they create vibrant, inclusive dining experiences that reflect the global nature of university life.

From regional specialities to modern twists on classic dishes, these chefs play a vital role in developing and evolving campus catering menus that educate the palate, foster cultural understanding, and bring people together through food. Meet the chefs who are redefining campus dining with authentic global flavours and creative culinary innovation including domestic seasonal flavours:

Gia-Thang Mac

Thang was born in Vietnam into a Chinese family, where his passion for cooking began at home, inspired by his mother's meals. Thang started his career in a commercial bakery, then work in Dim Sum and Chinese restaurants and later launched two Chinese takeaways and opened a successful Japanese restaurant which he ran for eleven years. He gained further experience at YO! Sushi, Wagamama, Nomura, Sushi des Artistes and Gilgamesh. For the past six years, Thang has been a Sous Sushi Chef at King's College London, leading the Japanese food range at Bush House and creating Sushi rolls, Donburi bowls, Bento boxes and including plant-based options, and runs interactive experiences like Sushi Masterclass and Sushi Events.

Filomena Urbano 

Filomena origionally hails from Termoli in Italy and now works at the University of Bristol as a Chef de Partie. She has lived in England for 13 years. She worked in Italian restaurants until her English improved and then worked in Argentinian and other international restaurants. Previously she ran her own restaurant back in Italy and still owns a coffee shop there and her family and Filomena grows olive oil in their local area! 

Christina Kalogeri 

Christina is from the Greek island of Zakynthos (or Zante) and has the shortest distance to travel to the event as she is the Sous Chef at the University of Nottingham. Starting her career at a Sushi restaurant at home in 2013, she moved to the Uk in 2020 and joined the Notts team in 2021, but really its started as she grew up watching her Mum making the most amazing traditional feasts. She's been instrumental in the "Taste of Greece" events held at the uni for students and staff giving international students a taste of home!

Henry Downs

Born and raised in Huddersfield, UK, Henry started his career in hospitality at the age of 16 working in a coffee shop. Since then, Henry has worked in nearly every type of business from night clubs to tea rooms. He's have been a pot wash, a manager, and everything in between. He's now currently the Assistant Catering Manager at the University of Huddersfield, looking after 8 outlets across 2 campuses. He loves food and drink and for him, the most important thing is how the two can bring people together. He loves Huddersfield and its incredibly diverse community and the different culture and food available because of it including his international students who have helped shape an authentic menu offer! 

Lewis Huggins

Lewis is the senior sous chef at the University of Southampton. He started there in 2019 after leaving The Jetty at ocean village and has been a Chef for the past 15 years. He's worked in a lot of different kitchens, starting at the bottom and working his way up the positions, and learning along the way. His role at Southampton Uni is to create seasonal dishes at a Two Rosette level for the Blueroom and Uni conferences. He's also responsible for incorporating vegetables and herbs from uni's kitchen garden and surrounding campus.

BREAKOUT SESSIONS:

The afternoon breakouts include a choice of hands on sessions with:

Jenny Chandler, Pulse Ambassador

Texture, flavour and umami to boost your menus.

Walter Zanre, CEO of Filippo Berio UK 

Join us for an exclusive Olive Oil Tasting Masterclass with Filippo Berio CEO Walter Zanre! Explore the distinct characteristics of olive oils from different regions and taste the expertly crafted blend that gives Filippo Berio Extra Virgin Olive Oil its signature flavour. Plus, you’ll have the chance to win a selection of our products!

Simon Kearsley, Creative Camera

Join Simon and Anne to get some hints and top tips in food photography.

What’s included?

• World of Tastes food festival with an interactive challenge
• Overnight accommodation with breakfast
• Conference place
• Exhibition with lunch and refreshments 

What’s not included?

• Travel to and from the event

We are delighted to have TV's Kate Quilton hosting this brand new event!
 

TUCO Flavours Headline Sponsor: