Keith Fisher, Richard Fagan and Viv Harvey from BPEX gave demonstrations to some 250 chefs at The Octagon in Sheffield. The session focused on how chefs could work with pork to create some fantastic results particularly using slow cooking methods.

The current trend of using water baths in fine dining establishments was discussed in detail and it was proved that this method could also produce some great results with various cuts of pork. Chefs also had the opportunity to see for themselves the key quality points associated with pork from a display of three carcasses.

Executive Head Chef at the University of Kent Jeff Stoddard said: "I found the BPEX presentation by Richard and Viv very useful.

"Finding out how the carcase is classified and the thickness of fat measured, will certainly help me when dealing with my supplier and ordering a product that will be best suited for our different types of service at the University."

One of the aims of the conference is to recognise and nurture young talent and last year the inaugural Skills for Chefs Awards were launched. This year eight chefs between the ages of 18 and 21 won bursary awards to attend the conference and meet senior chefs.

They also cooked in a competitive environment. Each had ninety minutes to create two main course plates that had to include British pork fillet.

The winner was Mathew Cross from The Sheffield College who created "Rolled Fillet of Pork with Caramalised Apple, Macerated Californian Raisin and Maple Flavoured "Essential Cuisine" Jus.