All in Good TASTE
TASTE Restaurant at West London College held an official relaunch event last Friday, October 4, with a special canapé and fizz reception at the Hammersmith Campus.
Fifty guests, including VIPs, The Deputy Mayor of Hammersmith and Fulham, Cllr Daryl Brown, Cllr Ben Coleman and Principal Karen Redhead all attended to celebrate the wonderful facelift carried out by Sue Clancy and her team of designers from Surrey-based Creed Miles.
Daryl said
“I am very happy to be here today to celebrate the relaunch of Taste Restaurant. I used to teach here at the college previously, so it makes it even more special that I’m here today as Deputy Mayor.
During my term as Mayor of Hammersmith and Fulham four years ago, I attended a Chefs’ Forum event at The Dorchester and was able to see first-hand the students getting the opportunity to work at one of London’s most iconic hotels. It is great to see so many high-profile employers here today and members of the local constituency, who can look forward to many themed nights here at the newly re-furbished Taste Restaurant.”
Key sponsors of The Chefs’ Forum also came together to celebrate the reopening and showcase their common purpose of supporting the next generation of hospitality and catering professionals.
Denise Charles, Head of Curriculum for Hospitality and Catering at West London College said
“The new fit-out means so much to all of us here at Taste Restaurant. We have a brilliant schedule of Themed Nights planned and are very much looking forward to welcoming all of our guests back to enjoy them with us.
We now have a smart new dining destination here at the college and this will enhance our guests’ experience and bring a touch of style and sophistication to our food and service offer.
I am so very grateful to my team, the students and all of our guests today for their unwavering dedication and support.”
Theme nights
- Tuesday 22nd October 2024 – Black History Month Dinner
- Thursday 22nd November 2024 – Beaujolais Day Dinner
- Tuesday 10th December 2024 (other dates throughout December) – Christmas Dinner
- Thursday 23rd January – Burns Night
The guests were able to discover the latest culinary equipment and technology on the market including CookTek Induction hobs, the new Heinzelmann Chef-X and the RobotCréme.
Guests enjoyed delicious canapés and drinks prepared by students under the mentorship of Chef Lecturer, Bob Carruthers, offering a taste of the newly enhanced dining experience.
Canapé Menu:
- Fennel Crackers with Crab, Dill & Citrus Mayo
- Duck Rillettes Croustades
- Venison Tournedos Rossini
- Wild Mushroom Tumble Weeds with Sage Crème Fraiche
- Gazpacho with Piccolo Tomatoes & Clementines
- Apple Crumble
- Coconut Macaroon
- Profiteroles
Meet The Sponsors
The Chefs’ Forum and West London College would like to extend heartfelt thanks to First Choice Produce and Lincolnshire Game for sponsoring delicious fresh and wild produce for the students to create the wonderful canapé menu. Lincolnshire Game supply wild venison and game to the college, free of charge to ensure the next generation of chefs acquire the necessary skillsets of processing, butchering and cooking with the various species as the season progresses. Similarly, First Choice Produce sponsors seasonal fruit and vegetable varieties at all college events, so the students understand about creating seasonal menus and sourcing from top quality suppliers.
David Hennessy, CEO of Pastry Gelato Equipment was proud to show-off the new RobotCréme machine to the visiting chefs and the students on the day, making a wonderful pot of deconstructed fruit crumble for them all to try, he said
“Today has been brilliant, there was so much interest in the RobotCréme and how its various functions can help reduce labour intensity in the professional kitchen. I was able to make custard, sweet pastry crumble and a lovely berry fruit coulis, all in the same machine to create the little pots of loveliness that everyone enjoyed. This was a wonderful event and the college has done an amazing job in creating a beautiful restaurant space and stylish training restaurant for the students in which to learn from the very best in the business via weekly masterclasses from industry professionals. I’m very much looking forward to coming in myself and teaching the A-Z of gelato!”
SOS Catering Equipment had the new Chef-X thermal blender on display and again, the chefs were very impressed.
MCS Technical Products were showcasing the beautiful new CookTek Helios Induction hobs and has supported the college with adapting three phase plugs on 10 existing CookTek hobs, to single phase free of charge.
The Tokyo College of Sushi and Washoku was also in attendance, offering trial days at their new purpose-built facility in White City. The students and visiting chefs are very much looking forward to visiting the Sushi Masters to learn all about Japanese cuisine.
Saucery UK also took the opportunity to promote its range of fresh finishing sauces for chefs, now available through Ritter Courivaud – The launch event was great opportunity to generate new interest in the range.
TASTE Restaurant acts as a vital training ground for students, allowing them to gain hands-on experience under the guidance of expert chefs and mentors.
This event presents a unique opportunity for industry leaders, leading hospitality employers and educators to collaborate in nurturing future talent. West London College’s commitment to fostering innovation and excellence in hospitality education shines through in this exciting relaunch.
For more information on working with West London College, contact Denice Charles and the teaching team via email at taste@wlc.ac.uk or call 0207 565 1350.
Photography by Carlos Farinha
Chef of the Week: Edison Anrango, Head Chef at The Rocket in Canary Wharf
How long have you worked at your current restaurant?
Four years at The Rocket.
Where did your passion for cooking come from and where did you learn your skills?
I am the eldest of six brothers and sisters and I used to cook and look after my brothers and sisters while my parents worked. I love food as this is something precious in families with low income. Learning how to maximize the flavour and have an amazing result has been always the challenge. Throughout the years, I got involved in training courses, college and apprenticeships that strengthened my knowledge and skills.
What do you enjoy most about being a chef?
Customer satisfaction and being part of that special moment.
Name three ingredients you couldn’t cook without.
Salt, spice and sugar.
Which piece of kitchen equipment couldn’t you live without?
Stovetop and oven.
What food trends are you spotting at the moment?
Superfoods.
What do you think is a common mistake that lets chefs down?
Overcomplicated dishes. Sometimes, less is more!
What is your favourite time of year for food, and why?
Winter. There are more of my favourite products and it is a high season for my place.
Which of your dishes are you most proud of?
Dishes that can be done at home due to the availability of products and their price.
How do you come up with new dishes?
I follow trends, watch my competitors and make it better.
Who was your greatest influence?
I get inspired by people who do this job not for money but to contribute to our industry and society.
Wood Restaurant in Manchester Closes Amid Mounting Economic Pressures
Wood Manchester, a fixture in the city’s dining scene for seven years, has closed its doors for good, citing the challenging economic climate as the primary cause. The restaurant’s owner, Simon Wood, a former winner of Masterchef in 2015, shared the news on Instagram highlighting the financial difficulties that have made it impossible for the business to continue.
Wood said that the decision to close came in light of “COVID rent arrears now being demanded by our landlord and an increasingly difficult marketplace.” Rising energy costs, ingredient price hikes, and the looming increase in business rates compounded the struggle.
Like many independent restaurants, Wood Manchester has been hit hard by the post-pandemic economic landscape. Many businesses are now facing repayment of COVID recovery loans, rent backlogs, and spiralling operational costs, leaving them in unsustainable positions. For Wood Manchester, the strain became too much to bear.
As small businesses across the UK grapple with inflation and mounting overheads, this closure marks another casualty of the turbulent times. Simon Wood expressed gratitude to his customers, suppliers, and staff, stating, “I’m very proud of what the team and I have achieved. Thank you for your support and patronage over the years.”
The closure is a sobering reminder of the ongoing economic challenges for independent businesses in the hospitality sector, many of whom are still recovering from the impact of the pandemic.
BelOrta Shone in a Stunning Canapé Reception at FPC Awards
BelOrta created a memorable experience at the FPC Fresh Awards 2024 with an exclusive canapé menu crafted by Exose Grant, a finalist from MasterChef: The Professionals* in 2019.
Known for his innovative approach to cooking, Grant designed a menu that highlighted BelOrta’s premium produce with creative, flavorful dishes. Guests enjoyed Ruby Red Tomato Bruschetta, BelOrta Baba Ganoush with Crispy Tortilla, Roast BelOrta Bell Pepper & Goats Cheese Crostini, and a refreshing BelOrta Strawberry Sorbet, all showcasing the versatility and quality of BelOrta’s fresh offerings.
The Iconic and beautifully fragrant Ruby Red Tomatoes, shiny plump aubergines, juicy bell peppers and sumptuous strawberries were delivered by First Choice Produce, who have been selling BelOrta to chefs across the UK for over a decade.
Ron Maxfield, Business Development Director at First Choice Produce was delighted to help transport the produce to the Awards to enable Exose to create the canapes and The Chefs’ Forum to create an eye-catching display on behalf of BelOrta in custom-made display stands for the canapé reception, he said
“The quality, flavour and colour of BelOrta produce speak for themselves. As fresh produce wholesalers, we can be sure of a consistent product, with continuity guaranteed and its these types of relationships that we are proud to celebrate with excellent suppliers like BelOrta. It is imperative that we have utmost confidence in our suppliers to deliver the finest quality ingredients to our chefs.”
Chef Exose, used the aptly-named Heinzelmann Chef-X thermal blender to create the sorbet with beautiful BelOrta strawberries that he froze overnight to get the right texture. He then added lemon juice, icing sugar and egg whites to make it double in size in the jug.
The rapid, butterfly paddle attachment for the Chef-X made short work of this dish and the guests absolutely loved it as a palate cleanser before dinner.
The FPC Fresh Awards, which took place on 27th September at JW Marriott Grosvenor House, is one of the UK’s most prestigious events celebrating excellence in the fresh produce sector. It draws over 700 professionals from the fruit, vegetable, and flower supply chains, offering a platform to highlight sustainability, innovation, and best practices across the industry.
Team Chefs’ Forum were lucky enough to sit down and enjoy the wonderful three course dinner, showcasing the very best in seasonal fresh produce.
BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables, used this opportunity to highlight the vibrancy and quality of their produce through these expertly crafted canapés.
The combination of BelOrta’s fresh ingredients and Exose Grant’s culinary expertise was certainly a standout showcase at the event.
Exose said
“I let the ingredients do the talking. The BelOrta produce is some of the best I’ve worked with and the empty canapé trays showed the guests enjoyed the menu that I prepared with the brilliant students of West London College. It was great that every guest saw the BelOrta canapé station on the way into the event and also got the chance to taste the four varieties of produce.“
Exose Grant, renowned for his time on *MasterChef* and his ability to turn simple ingredients into gourmet experiences, elevated BelOrta’s fresh produce to new heights. His involvement adds an exciting culinary touch, and the selection of canapés is designed to represent the best of what BelOrta’s seasonal produce can offer.
The FPC Fresh Awards not only celebrate the best in the fresh produce industry but also provide an opportunity for BelOrta to showcase the true potential of their products. This collaboration with Exose Grant is set to create an unforgettable experience for guests and further solidify BelOrta’s reputation for excellence in the industry.
The Chefs’ Forum received excellent feedback from BelOrta. Glenn Sebregts, Division Marketing Manager at BelOrta said
“It was fantastic to see the guests enjoying Exose’s wonderful canapés. I think that every guest had a glimpse and a taste of BelOrta. This event was a fantastic opportunity to raise our profile and showcase the excellent quality and flavour profiles of our produce.
We are looking forward to many more events with The Chefs’ Forum in the UK and would like to congratulate The Fresh Produce Consortium on a hugely successful Awards event.”
2024 Winner of The S.Pellegrino Young Chef Academy UK Regional Final Announced
London, 27th September 2024 – After rounds of competitive cooking, and outstanding displays of culinary prowess by some of the most talented young chef’s in the UK, S.Pellegrino Young Chef Academy recognised Ben Miller as the winner of the competition’s Regional Final for the United Kingdom at the NoMad Hotel last Thursday 26th September.
Ben, who showcased brilliant talent throughout the competition process, beat eight other finalists, rising to the top of thousands of applicants from around the world, and will compete in the Grand Finale taking place in Milan next year.
The 29-year-old from Canada, now lives in London and has been working in kitchens since he was 15 years old, beginning at a local family run catering company in Calgary, Alberta. Ben’s love of food and creative expression has always been at the heart of his culinary journey, driving him to explore new techniques and flavours. He credits his passion for combining artistic expression with culinary innovation in helping fuel his ambition, as he constantly seeks out new challenges to refine his skills and push the boundaries of his craft.
At the competition final, which took place at Le Cordon Bleu Cookery School in London, Ben won over the renowned jury including, Santiago Lastra, Nokx Majozi, Lorna McNee and Adam Smith, with his signature dish Ode to Sam Yee, a dish he has been perfecting for years. The recipe featured Crowned Roasted Duck Breast with Szechuan Jus and Garlic Choi Sum, Confit Leg Rice under Brown Butter Sabayon with a Foie Gras “Siu Mai” in an Alsace Bacon Consommé paired with MingCha Jasmine Blossom Tea. And the showstopper will now see Ben go on to represent the United Kingdom at the global Grand Finale in Milan next year.
In addition, Ben was also the recipient of a second award on the night, the Acqua Panna Connection in Gastronomy Award, which celebrates the dish that best represents the culinary heritage of its native region and was voted for by the nine participating mentors ahead of the competition.
Ben Miller had this to say about his win “I have entered 13 competitions like this during my career and this is the very first I have won so I am delighted. It’s always a huge challenge to take part in these tests and coming away with a loss can be disheartening but it also makes us young chefs hungrier to succeed and today shows that with determination, you can get there. The S.Pellegrino Young Chef Academy Competition has been such a fantastic process to be a part of and it’s been amazing to see so much talent across all of our signature dishes. I’m so happy to have won and I look forward to representing the UK at the Global Finale next year.”
Together with Ben, two other chefs were also awarded at the Regional Final event, winning the collateral awards, and will have the chance to win respective global titles, also announced at the Grand Finale next year:
- S.Pellegrino Social Responsibility Award – Sude Hancher, for her Cauliflower & Halibut dish
- Fine Dining Lovers Food for Thought Award – Kurtus Auty for his Courgette Dive dish
The S.Pellegrino Young Chef Academy Awards are held every two years to champion and celebrate young chef talent throughout the world, encouraging them to bring their best to the table.
To stay updated with announcements and news about the exciting initiative that aims to discover and nurture brilliant, boundary-pushing talents in gastronomy, you can visit https://www.sanpellegrinoyoungchefacademy.com/
Chef of the Week: Tom McKellar, Sous Chef at The Willow Tree in Bourn, Cambridge
How long have you worked at your current restaurant?
I have just taken the role of Sous Chef, at The Willow Tree in Bourn. A secret garden that I’m very lucky to be a part of.
Where did your passion for cooking come from and where did you learn your skills?
I draw all my cooking love from my uncle Phil and his mother and father. From a very young age they had me watching their every move and sat at tables banging cutlery eagerly waiting the best meal of the week. I’ve been roasting potatoes nearly 20 years and cannot beat his mums, shamelessly.
What do you enjoy most about being a chef?
Foraging for my ingredients bring my soul so much peace. I would take my children out for mushrooms and it’s so fulfilling.
Name three ingredients you couldn’t cook without.
Butter, salt and fire.
Which piece of kitchen equipment couldn’t you live without?
Thermomix, it’s like having two more hands.
What food trends are you spotting at the moment?
Seasoning. To quote Sat Bains, it’s an art. One that you must master over years, one I am still dancing with even now as techniques change almost as much as the menu.
What is your favourite time of year for food, and why?
Spring, I worked at The Whitebrook in Wales and it gave me the most insatiable hunger for spring produce.
Which of your dishes are you most proud of?
Over the years there are so many it would be impossible to chose.
How do you come up with new dishes?
Most of my inspiration comes from my family and conversations almost accidentally.
Tell us 3 chefs you admire.
Andre Chiang of Restaurant Andre. A true inspiration on every level. Bjorn Frantzen & Adam Handling – Master craftsmen.
What is your favourite cookbook? Octaphilosophy by Andre Chiang, The Frog Cookbook, Adam Handling and The Frantzen Cookbook by Bjorn Frantzen.
Who do you think are the chefs to watch over the next few months? I’m very excited about what’s happening at the Frog in Covent Garden and I’m certain that’ll gain a star very soon.
What’s been your favourite new restaurant opening of the last year? Socca by Claude Bosi in Mayfair. Well worth the trip!
Meet The Meat Men for a Butchery Masterclass!
On 24th September 2024, Bridgwater & Taunton College hosted a special Venison Butchery Masterclass. The session, organised by Chef Lecturer James Thomas Jones (pictured far right with The Meat Men and students Matt Perring and Dylan Graham) was designed to showcase the art of game butchery to his students, he said
“We really enjoy inviting talented and highly knowledgeable, award-winning local butchers into the college to teach the students about the provenance of locally-sourced venison and in this case, how to break down a whole carcass of fallow deer and achieve a variety of cuts. We are very lucky to be in this part of the world, where we can source top-quality wild venison from just a stones-throw from the college. It was great for the students to have not only learnt about whole-carcass venison butchery today, but also the difference between the wet aging and dry-aging process when working with beef. We as lecturers also enjoy these sessions, as we always learn new skills and enhance our knowledge.”
Just as the game season hits its stride. With local Fallow venison at its prime, harvested by local Deer Manager, Curtis Pitts (pictured centre).
This masterclass offers students the chance to dive into the art of butchery, focusing on one of Britain’s finest wild meats. Curtis delivered a whole carcass of fallow deer that he personally harvested the week prior to the session and hung in the fur in his purpose-built larder in nearby Ashill, he said
“Its great to be here at the college with Scott and Ed from The Meat Men today. I harvested this pricket last week, or eight days ago to be precise, it says so on this carcass tag, that I attached to the hind leg of each carcass , so fully traceable. I skinned it yesterday and am proud to have handed it over to The Meat Men to educate the next generation of chefs at Bridgwater & Taunton College. August to September is prime time for wild fallow pricket or males aged between 18-20 months. The chefs absolutely love Fallow deer, as the size of this animal yields the perfect cuts and portions size, with a delicious delicate flavour, which I feel is the best out of all of the species of deer available – I can’t wait to see the dishes that the students produce with the loins today.”
The event was led by Scott Cartwright and Edward Davies, AKA The Meat Men, a renowned duo of Master Butchers known for their expertise in traditional meat preparation and their commitment to promoting sustainable, locally-sourced game.
The Meat Men are highly regarded for their hands-on approach and dedication to preserving time-honoured butchery techniques. Their experience spans everything from working with high-end restaurants to running workshops that reconnect chefs and food lovers with the origins of their ingredients.
Scott Cartwright, Joint-Owner of The Meat Men said
“Inspiring future chefs and promoting butchery skills really does give us great pleasure. I really like working with young people and showing them our craft. We have a great relationship with the teaching team here at Bridgwater and Taunton College and its fantastic to be showcasing local produce to the next generation of chefs. The main objective of today was to teach the students about carcass balance and yield. Our job as a business is to make sure that we’re not holding onto stock and watching our waste, so it was great to be able to suggest different uses for the whole carcass and promote responsible sourcing and correct storage of venison and beef.”
At this masterclass, The Meat Men demonstrated the breakdown of a whole Fallow deer carcass, meticulously guiding attendees through the process of identifying and separating primal cuts. From butchering the venison shoulder and haunch to preparing loins and steaks, students learnt the intricate skills needed to turn a carcass into premium cuts of meat that can be used in a variety of dishes. The session also focused on utilising as much of the animal as possible, reflecting The Meat Men’s commitment to sustainability and respect for the produce. The students then got to have a go at creating their own dishes with a range of vegetables and ingredients selected by Chef Lecturer James.
The timing of this event couldn’t have been more perfect. The shooting season for fallow deer runs from August 1st to April 30th, ensuring that the venison is at its best—rich in flavour, lean, and packed with essential nutrients like protein, iron, and B vitamins. Venison is a versatile wild meat that not only supports local farming communities but also offers health benefits, being naturally low in fat and free from additives often found in industrially farmed meats.
In addition to a giving a brilliant whole-carcass butchery demonstration, Scott and Co-Owner Ed Davies (pictured left) showcased and explained the difference between wet and dry-aged beef, Edward added
“The beef maturing process can take two forms; Dry-aging and Wet-aging. Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices. The first produces beef that’s nutty, earthy and robust. The second intensifies the beef’s natural flavours and aromas. It was such an amazing opportunity to talk to the students about the different breeds of beef used in the UK and invite them to inspect, compare and contrast wet-aged whole rib eye and dry-aged beef fore rib, which we boned to source the rib-eye.”
The Meat Men have built their reputation on promoting these benefits, both in their butchery and in their educational outreach. They believe that chefs and students alike should understand where their food comes from and how to make the most of the raw product. The masterclass not only covered butchery techniques but also dived into the versatility of venison and beef in the kitchen, showcasing how venison and beef can both be used in everything from hearty stews to elegant fine-dining dishes.
In addition to the focus on health and sustainability, this masterclass highlighted the importance of butchery skills in culinary education. Students at Bridgwater & Taunton College gained valuable hands-on experience, learning to prepare wild meat from the source and establishing the differences between wet-aged versus dry-aged beef—Both essential skills in fine dining, modern British cuisine, and traditional game and beef cookery.
Level 3 Students, Dylan Graham and Matt Perring (pictured top with their lecturer and The Meat Men) won the ‘Ready Steady Cook-style challenge in which the students had 45 minutes to plan, select fresh produce and create a main course for two people.
Their winning dish was Fallow Loin with Celeriac Puree, Thyme and garlic sauteed carrots, red wine reduction and blanched green cabbage.
Dylan said
“I am delighted to have won the challenge today and really enjoyed the positive feedback on my dish from our butcher judges, Scott and Ed. It was great to learn more about processing of local wild venison today and I have really enjoyed cooking with it and am definitely a fan. The wet v. dry-aging of beef demonstration was also fascinating and having learnt about the high percentage of myoglobin in red meat in a theory lesson before the session, it was great to see theory in practice working with three different species of red meat today – Both wild in terms of the venison and farmed with the wet and dry aged beef.”
With The Meat Men bringing their expertise and passion to the table, this Butchery Masterclass was certainly an inspiring, educational and memorable experience, celebrating the best of British game and the heritage of traditional butchery in the UK.
All of the students received a complimentary copy of The Great Game Guide for their excellent work, food produced and outstanding participation in the session, so they can study all of the different species of game available throughout the season, the best game chefs and their recipes.
For more information on The Meat Men, enquire about catering supply or shop the e-commerce site, visit www.meatmen.co.uk. For more information on catering courses at Bridgwater & Taunton College, visit: www.btc.ac.uk
Photography by Carlos Farinha
Borders? What Borders? Radhika Launches New Cookbook
Flavours Without Borders
Renowned chef and food writer Radhika Howarth will launch her highly anticipated new cookbook, Flavours Without Borders, at a special event in London on Thursday, 17th October 2024. The launch, taking place at Halcyon Interiors on Wigmore Street from 6-8pm, will showcase her collection of 80 innovative recipes that blend culinary traditions from around the globe. Howarth, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.
Radhika Howarth has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.
In her debut book’s central Three Ways chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. Delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.
In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.
Mix and match your favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.
Guests at the book launch will have the opportunity to meet Radhika , discuss her culinary inspirations, and get insights into the creation of the cookbook. There will also be live demonstrations, tastings of select dishes from *Flavours Without Borders*, and a chance to network with fellow food enthusiasts and professionals. The event will draw a diverse audience, including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style.
Radhika’s reputation as a culinary innovator continues to grow, and her latest book will cement her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.
The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.
Those interested in attending the event can RSVP by emailing radhika@radikalkitchen.com or calling 07951 940535.
With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders will be a highlight of the London food scene this October.
“I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.” Radhika Howarth, author.
London Welcomes New Sushi & Washoku College in Ground-breaking Launch Event
The launch of London’s newest culinary institution, a dedicated Sushi & Washoku College, was celebrated with great enthusiasm yesterday (19th September). The event, organised in collaboration with The Chefs’ Forum, drew over 100 guests from the food industry, TV, media, culinary and education sectors. The school, which focuses on authentic Japanese cuisine, is set to become a pivotal training ground for chefs in the UK and Europe.
Among the attendees was Kurt Zdesar, founder of Chotto Matte, who shared his excitement: “This is great news for London! An authentic Japanese sushi school right here – I’m looking forward to taking my team down there and would love first dibs on the new graduates!”
Endo Kazutoshi, chef-patron of the renowned Endo at the Rotunda, whose restaurant boasts a three-month waiting list, echoed this enthusiasm, stating, “It’s fantastic to have a dedicated sushi school in London. I’m eager to send my chefs here and see how this training can enhance their skills.” Endo comes from a renowned family of sushi chefs and is well-known for combining traditional techniques with contemporary touches in his Omakase-style restaurant.
The event included a welcome speech by College Owner, Mr. Mizuno and a presentation by Mr. Kotaro Higuma from the Japanese Embassy, highlighting the school’s role in promoting Japanese culture, food, and language in Europe.
This was followed by the introduction of the school, showcasing its mission to teach traditional sushi-making techniques alongside the art of washoku—Japan’s holistic approach to food that emphasises balance and respect for ingredients.
Mizuno, the College’s owner, expressed his gratitude during the event:
“It’s been a long, however very enjoyable and exciting journey to open these doors, and I’m overwhelmed by the support from everyone here today. I look forward to welcoming chefs and sushi enthusiasts alike for open days and trial sessions in the coming weeks.”
Miguel Bértolo, Executive Chef at ACPP Lisbon, the school’s sister institution, was also in attendance. He shared insights on the collaboration between the two schools, highlighting the opportunity for students to exchange training between London and Lisbon, further enhancing their exposure to authentic Japanese culinary practices. Bértolo’s background includes top placements in global competitions like the World Sushi Cup, and he serves as the European representative of the Tokyo College of Sushi & Washoku.
Following the formal proceedings, guests enjoyed a reception featuring sparkling wine, iced green tea, and sake, while the school’s chefs prepared a sampling of authentic washoku dishes.
One of the most inspiring moments of the day came from Kai Hayter, an Anglo-Japanese student who has just begun his diploma. “Coming from Japanese heritage, it’s wonderful to learn about the cuisine and traditional cooking methods. The six-month diploma is the perfect way to deepen my connection with Japanese culture,” he said.
“With a focus on authentic Japanese culinary arts, this school is set to provide new opportunities for chefs across Europe, helping them master sushi and washoku while bridging cultural and gastronomic gaps between Japan and the UK.”
For more information on the Tokyo College of Sushi & Washoku and upcoming open days, visit the school website: www.sushicollege.uk
The college will be holding monthly open days for chefs, the next open day is on Monday 28th October – please RSVP to brogen@redcherry.uk.com to be added to the guest list.
Photography & film by Carlos Farinha
Chef of the Week: Tom Cook, Executive Chef at Smith & Wollensky in London
How long have you worked at your current restaurant?
7 Years, almost!
Where did your passion for cooking come from and where did you learn your skills?
Always enjoyed cooking as a kid with my mum, but the real passion and skills have come along the way with all the great mentors I’ve had… Gary Rhodes, Michel Roux Jr, Eric Chavot, Daniel Clifford, Tom Aikens and Grant King.
What do you enjoy most about being a chef?
The joy of having a busy service where (almost) everything goes right and on time!
Name three ingredients you couldn’t cook without.
My trusty prep knife, my team and love!
Which piece of kitchen equipment couldn’t you live without?
In our kitchen, Char broiler. We can cook 400 steaks in a service!
What food trends are you spotting at the moment?
Dishes are becoming less elements on the plate again, great quality meat/fish or vegetable with a couple of other elements.
What do you think is a common mistake that lets chefs down?
Putting too many elements on a dish.
What is your favourite time of year for food, and why?
Spring is great for asparagus, peas, wild garlic and also the weather gets warmer!
Which of your dishes are you most proud of?
Years back I made a dish using whole rabbits, this was when I first started making menus so it sticks in the mind. There was some roasted loin, seared kidney and liver pithivier made from the braised leg meat and cream sauce made from the bones.
How do you come up with new dishes?
We work as a team to come up with ideas, then taste, taste, taste, until we are 100% happy with it.
Who was your greatest influence?
Michel Roux Jr.
Tell us three chefs you admire.
Thomas Keller, Heston Blumenthal and Marco Pierre White.
What is your favourite cookbook?
White Heat by Marco Pierre White.
Who do you think are the chefs to watch over the next few months?
Whyte Rushen is an interesting one.
What’s been your favourite new restaurant opening of the last year?
Chez Roux, love that style of food in beautiful surroundings.
