Chef of the Week: Cepdia Schrouder, Executive Head Chef at Bristol Marriott Royal
How long have you worked at your current restaurant?
3 years.
Where did your passion for cooking come from and where did you learn your skills?
University College Birmingham.
What do you enjoy most about being a chef?
Working as a chef gives you more freedom and allows you to be more creative than just about any other career. Cooking also encourages you to make adjustments and create new and interesting flavours. Even recipes are just guidelines, and you can change the ratios and add new ingredients to make a dish your own.
Name three ingredients you couldn’t cook without.
Garlic, onions and salt.
Which piece of kitchen equipment couldn’t you live without?
My I.O. Shen chef knife.
What food trends are you spotting at the moment?
Trying to leave behind as little food and packaging waste as possible when cooking and eating. Making zero waste dishes and have no food waste in the kitchen and at home.
What do you think is a common mistake that lets chefs down?
They fail to taste their own food, and forget to season, some focus purely on the presentation at the expense of flavour.
What is your favourite time of year for food, and why?
Love summer time.
Which of your dishes are you most proud of?
Cooking the starter at The Chefs’ Forum Lunch at Bristol Beacon with up and coming students from City of Bristol College.
How do you come up with new dishes?
Reading lots of cookery books and follow different chefs.
Who was your greatest influence?
My aunt, when I was young her cooking skills and technique were phenomenal and it opened my eyes when it came to cooking.
Tell us three chefs you admire.
Philip Veal at Sketch in York, Martyn Watkins at Laksa Shack and Lukasz Prus at Marriott Delta Hotel Bristol.
What is your favourite cookbook?
Larousse Gastronomique.
Royal Tea Chooses Wedgwood Gold
The Hotel Intercontinental on Park Lane has chosen Renaissance Gold teaware by Wedgwood to showcase its Elizabethan Royal Tea in the Wellington Lounge. The new afternoon tea menu is inspired by the reigns of both Elizabeth I and II who were both lovers of tea and everything that went with it.
Guests can enjoy both sweet and savoury treats along with special blends of tea from around the world and champagne from the finest houses.
Wedgwood’s Renaissance Gold teaware is being used throughout.
On the sandwich menu highlights are Monarch’s coronation chicken royale, Truffle majesty egg delight and “Royal Warrant” salmon and caviar bliss. There’s also an Elizabeth I syllabub and an Elizabeth II chocolate biscuit cake.
Intercontinental commented on the choice of Wedgwood: “Each morsel (of our Elizabethan tea) is served on the finest Renaissance Gold teaware set by Wedgwood, a Royal Warrant holder, for an authentic regal experience.”
Christopher Bend, Head of Hospitality Sales at Fiskars Group, said: “We are delighted to be providing the teaware for the Elizabethan Royal Tea at the Hotel Intercontinental. This is just the sort of occasion that suits Renaissance Gold and we are sure the tea, savoury and sweet elements will look their best.”
Book your afternoon tea experience HERE.
A Southeast Asian Feast for the Senses at Blue Jasmine
Located in the exclusive Ocean Village Marina development in Southampton, Blue Jasmine is a fine dining restaurant specialising in refined, imaginative and intricate Southeast Asian cuisine. You would think that you were in Miami, looking out on the beautiful marina vista of luxury boats and yachts, flanked by giant cruise ships.
The Blue Jasmine concept was created and nurtured by leading Malaysian Chef Consultant, Daren Liew, who himself hails from Penang. Penang, famous for its street food is a delicious cuisine genre, born of a mix of traditional Malay, Chinese, Indian and Peranakan influences.
Daren has honed his skills in leading kitchen roles in high-end and Michelin kitchens including Hakkasan London and Duddell’s London. Daren also has a strong high-end international hotel background, with Four Seasons and Mandarin Oriental being among the five-star luxury brands he has worked for.
This wealth of experience led him to start his own consultancy and Blue Jasmine typifies the elegant, high-end offer to which he has set his bar.
So where did the inspiration for such an impressive menu come from?
Blue Jasmine follows a simple philosophy: to serve Southeast Asian gastronomy that’s been beautifully elevated to fine dining standards, always giving a nod to the finest seasonal produce. This ethos carries through every aspect of the luxurious restaurant, from the waterside location to the precision with which each of the dishes is expertly-prepared, plated and served.
Last weekend was the MDL Boat Show, hence the reason for our visit, but every year, we make a beeline for the show and always dine at Blue Jasmine – It has become a Chefs’ Forum tradition!
Everything about Blue Jasmine screams opulence, style and grace. Blending superb cuisine with stylish interiors, the waterside restaurant offers an enchanting fine dining experience.
Upon arrival, we were greeted by General Manager, William Tan. We were shown to the best seat in the house, overlooking the marina, which was full of superyachts and luxury pleasure boats and adorned with bunting and flags for The MDL Marina Boat Show – What a stunning location?!
We were shown around the restaurant and just loved the interiors; plenty of wood, marble and electric blue, marine and turquoise tones can be seen around the spacious restaurant and bar, which is split into areas boasting trendy feature lighting and a range of seating styles.
A private dining room holds a large table, so shiny it could be a mirror, comfortable armchairs and a screen for that special intimate event or celebration. The interior was designed by the owners who have done an incredible job, from the glassware and plates to the overall aesthetic, which houses a welcoming and electric and vibrant atmosphere.
We are very adventurous in terms of loving to explore new cuisine types and love nothing more than letting chefs surprise us with new dishes that we’ve never tried before.
William was delighted that we entrusted him and Executive Chef, Chris Tan to send the newest and seasonal dishes out for us to photograph and try.
We set up the camera in readiness for what was going to be the feast of a lifetime, with each dish executed and presented to perfection.
William also served a duo of fabulous signature cocktails to really give us the star treatment and truly make the evening feel like a rare ‘child-free’ special occasion:
La Buni
Michter’s Rye Whiskey, Benedictine, Drambuie, cranberry, absinthe
William expertly poured La Buni into a delicate lead crystal tumbler at the table, with smoke dancing from the decanter, like a scientific experiment, all adding a real sense of flair and theatre.
Purple Ocean
Stolichnaya Elit vodka, butterfly jasmine cordial, prosecco
This pretty, mauve-coloured cocktail (hence the name) was elegantly served in a champagne flute, further adding class and exquisite sophistication to the light and refreshing flavour combination.
A new dish; Flamingo lotus root with chilli, garlic and liquorice was then served by William to refresh our palate for the gastronomic adventure on which we were about to embark.
The lotus root (a first for us) was lightly-pickled and tinted with delicate pink hues which lends itself to its avian name.
An amuse bouche of a trio of crispy bon bons, filled with salty egg and shrimp then followed.
The signature dish of Sarawak black pepper roasted duck and pancake then ensued and was a real showstopper in our opinion; An elevated version of the classic crispy duck, reinvented in a labour of love that came together to combine a symphony of flavours and textures.
Recommended to share between 2-4 guests, the roasted duck goes through a seventy-two-hour journey in the kitchen. After marinating in a blend of spices, the duck air-dries using ancient methods and is then smoked in cherry wood containing natural sugars, producing a caramelised layer on the skin.
This slow process provides a delicious duck with crispy, delicate skin and succulent meat. Following the lengthy process in the kitchen, the duck is accompanied on the plate by homemade pancakes, baby cucumber, fresh leek, and a hand-crafted condiment using hawthorn jelly.
Not just your typical duck with pancakes, the Sarawak black pepper roasted duck with pancake is a world-renowned dish with a selection of Southeast Asian spices including the famous Sarawak black pepper found only in the deep forests of east Malaysia.
The texture of the duck is like something we have never experienced – It was silky smooth and incredibly lean, and the skin retained all of the beautiful flavours of the marinade. The black pepper sauce added a kick, while the sweet jelly added a sweet element. The skin was so moreish, that it completely disappeared – it was too delicious to leave. This is the best duck pancake dish that we have ever tried and we’ll definitely be back for more!
Having told William that I love beef and, food photographer ‘Mr Click UK’ loves fish, we were then treated to a trio of delectable dishes:
A new dish of ‘Nostalgia Prawn’ with a passionfruit mango jelly, apple plum sauce and maltose glaze. These huge South African crustaceans could easily be mistaken for lobster and the flavour and texture is superior and sweeter in my opinion. The prawns are effortlessly de-shelled by William at the table and set on the plate with the head adjacent (as we all know that is where all the flavour collects and yes… we did make sure we savoured every bit).
Also making its debut on the spring menu is Honey lemon Chilean sea bass (or Patagonia Tooth Fish as it hails from the North Atlantic) was delicate and flavoursome and happens to be one of our favourite species. The athlete of the sea had a meaty texture and the marinade was deliciously sweet and tangy at the same time, with all the flavour notes of garlic, lemongrass and honey. We loved the accompaniment of new season asparagus, really lifting the presentation and celebrating fabulous local produce.
Our final main was another newcomer of Black pepper sautéed diced beef tenderloin with Malbec. This delicious medley of wok-seared beef tenderloin cubes with red onion garlic crisps, gingo nuts, Sarawak black pepper sauce and Malbec wine – All of our favourite ingredients in the one dish – Beautifully presented and highly recommended.
Our dessert was a plated selection of hand-crafted amenities that really were the perfect end to a perfect evening; The centrepiece was a cute little meringue bunny rabbit, adorned with delicate biscuit stars, marshmallow raspberries and Koppert Cress micro basil and edible flowers to contrast the berry flavours – This was lovely and light and a wonderful finale to our Southeast Asian gastronomic adventure.
We would like to take this opportunity to thank William, Chris and team for their wonderful hospitality and excellent food. We’re already planning our next visit when we come down for the Southampton International Boat Show, on from the 13th-22nd September.
In an exciting news updates, Chef Daren Liew has now moved on to open his own restaurant in London’s Knightsbridge, which is set to open next month.
The exclusive new opening will be called Nanyang Blossom and will showcase contemporary Nanyang cuisine, which is an exciting and delicious fusion of Singaporean and Malaysian cuisine. This will be Daren’s first restaurant that he is opening as a partnership and we’re very much looking forward to visiting him once it is open and wish him the very best of luck.
For more information on Blue Jasmine or to view the entire menu, please visit www.bluejasmine.co.uk
Photography by Carlos Farinha.
Aussie Wagyu Masterclass
Aussie Wagyu masterclass – the fat or lean debate.
West London College played host to an amazing Aussie Wagyu masterclass this week where two eminent chefs tested various cuts of lean and fatty Aussie wagyu to see what styles added value and taste.
To kick things off there was a butchery demonstration by chef Paul Greening and Ioannis Grammenos who showed how cutting sirloin into blocks rather than steaks offers a different approach and a new price point. Stephen Edwards from Meat & Livestock Australia and Marcella Williams from AAco then gave a Wagyu presentation.
Stephen Edwards said “Wagyu has a high density of intramuscular fat marble, rather than fat on the outside. We grain feed the wagyu which produces a higher intramuscular fat giving it a buttery flavour. Australia is the largest wagyu exporter in the world, even selling to Japan!”
The main event was the cooking and tasting with chefs Paul Greening, an International Chef Consultant and Ioannis Grammenos of Heliot Steak House creating very different styles that really showed the versatility of Aussie Wagyu and showed how different cuts needed a different approach.
In his segment Greening worked with feather blade and bavette to create:
Tataki of Aussie Wagyu feather blade, beer mustard zuke, truffle butter ponzu and wasabi furikake
Aussie Wagyu bavette spicy tartare, with Japanese herbs, kobayashi crisped rice and smoked cherry wood tosazu
Paul said “I’ve been using Australian Wagyu for 20 years; the consistency is incredible and flavourful. It lends itself to many ways of cooking and is halal so opens up to a wide range of customer base.”
Following on Ioannis Grammenos, worked with flat iron steak, sous-vide bavette, chuck tail flap and sirloin to create:
Aussie Wagyu flat iron with English asparagus and amba sauce
Aussie Wagyu sous-vide bavette, with portobello mushrooms, Greek yoghurt and Romesco sauce
Aussie Wagyu chuck tail flap and Aussie Wagyu sirloin served on a hot stone
Ioannis said “Australian Wagyu has a high price tag because its exceptional, it is free-range and this makes it different from Wagyu from other countries. My favourite is grade A5 Wagyu as it’s balanced between not too buttery and not too lean. I am grateful that Australian Wagyu is available in the UK for our guests to enjoy.”
Wine for the event was sponsored by Brown Brothers – Innocent Bystander Pinot Gris and Innocent Bystander Syrah.
Michelle’s Marvellous Molecular Masterclass
What do you get when you combine a group of talented young hospitality and catering students, one inspirational pastry chef and a selection of premium high-quality Sosa ingredients?
A Molecular Gastronomy masterclass like no other.
Michelle Gillot, UK Sosa consultant and private pastry chef, returned to Bradford College this Wednesday to deliver another compelling Chefs’ Forum Academy masterclass. Combining the chemistry and physics behind the culinary process with the artistic skills of plating, the students were truly in for a treat!
Several different scientific reactions were explored during the session, in which the students worked together to create different elements utilising the incredible ingredients made available by Sosa. These included: white chocolate powder rocks, apple semi gel, meringue, vegan mayo emulsifier and a potato airbag.
Speaking of the range of ingredients, Michelle said “I’ve been the UK Sosa consultant since 2011, I love the range, their products allow a chef to create more modern dishes that are less sweet, with less fats, resulting in more flavour. The products help with the ever-demanding dietary requirements of customers while respecting the raw ingredients. This works to speed up production, reducing working hours in the kitchen and allowing a chef to push the boundaries with food, both savoury and sweet, for a more sustainable future.”
She also shared her delight at working with the Level 3 students from the college, saying “The group were a pleasure to teach, very keen to get hands on and get creative with the new techniques they were shown, while grasping the theory and the ‘how and why’ of molecular gastronomy.”
Chef lecturer Andy Bray offered some words on his continued support of the monthly Chefs’ Forum Academy masterclasses delivered to his students, “What a fantastic session delivered today for my level 3 students. Michelle and The Chefs’ Forum team have delivered again. The sessions are such a great benefit for the students.”
The college will be continuing on a high note next Thursday – with Exose Grant, MasterChef: The Professionals 2019 Finalist, who will be delivering a stunning 4 course guest chef evening to 40 VIP guests, supported by the college’s gifted Hospitality and Catering students.
Chef of the Week: Harry Webb, Head Chef at Boxcar in London
How long have you worked at your current restaurant?
I took over at Boxcar 1 year ago.
Where did your passion for cooking come from and where did you learn your skills?
Colchester institute where I studied for 3 years gave me a great base then in and around London for the past 10 years, particularly my last role at The Ninth where I spent 3 years.
What do you enjoy most about being a chef?
The creativity, trying new things/taking an ingredient and seeing how what processes/techniques can be applied to it and seeing the result, sometimes you get great results, sometimes not but you learn either way.
Name three ingredients you couldn’t cook without.
Sea salt, butter and thyme.
Which piece of kitchen equipment couldn’t you live without?
My notebook – Too many things to remember!
What food trends are you spotting at the moment?
I think a lot of places are leaning into using “lesser” ingredients and using more of the animal/ingredient which is great as food waste is a big issue, worldwide we waste too much food aand the prices are only going up.
What do you think is a common mistake that lets chefs down?
Taking it easy once you earn a position, if you are the head chef I think you should be first in last out. don’t lose what got you there in the first place.
What is your favourite time of year for food, and why?
Spring. Great English produce starts coming into season. Peas, broad beans, rhubarb and asparagus.
Which of your dishes are you most proud of?
I think the chocolate marquise we have on the menu right now is great, pastry was never my strong point, also I love our pigs head croquettes with kohlrabi remoulade and apple puree which uses what many would consider a lesser cut but its good great flavour and versatility
How do you come up with new dishes?
Firstly by looking at what is in season and then how it can be used in the kind of food I want to eat.
Who was your greatest influence?
Jun Tanaka, the 3 years I spent working at the ninth under him were brilliant, I learnt soo much about cooking, technique and flavour
Tell us three chefs you admire.
Jun Tanaka, Tom Aikens and Marco Pierre White.
What is your favourite cookbook?
White Heat by MPW (one of my first books) to flick through or The Flavour Thesaurus is very helpful for designing new dishes.
Who do you think are the chefs to watch over the next few months?
My good friend Filipo Alessandri – Head Chef at The Ninth.
What’s been your favourite new restaurant opening of the last year?
Between juggling work and childcare, sadly I rarely get out to eat.
Burgers, Beats and Culinary Brilliance at South & City College Birmingham
Year 8-11 school students enjoyed a brilliant taste of hospitality on Tuesday courtesy of South & Central College Birmingham. The special taster day included a build-a-burger section by chef Richard Wainman from Dick’s Smokehouse in Bromsgrove, ably assisted by Chefs’ Forum Brogen’s little brother Kenzie Bryan.
The Hospitality Industry Taster Day, put on by The Chefs’ Forum Academy is a great way of engaging feeder school students and introducing them to the delights of hospitality with national professionals putting on masterclasses.
The free morning was sold out and started with a Canapé & mocktail reception followed by burger building and an interactive cookery demo with Dan Hadland from Highbury Hall. Following that Chris Alexander, Executive Chef at Restaurant Associates, gave a demonstration on the art of plating and then it was time for lunch before Tom Everard-Fairburn from Two Brothers Bakery got the students working again with a choux pastry and éclair decorating competition.
Vince Wetherell, Sales Director at MCS Technical Products showcased CookTek Helios induction hobs and taught the students how the technology works, bringing science, technology and maths into the event, which made the teachers happy.
Yasmine Sahib and Ruby Mitchell from King Edward VI Northfield School for Girls won the competition with a perfectly filled and creatively decorated éclair that impressed the judges and won them a £20 voucher to spend at Dick’s Smokehouse.
Catherine Farinha, Director of The Chefs’ Forum, said: “Our Taster Days are an excellent way of getting school students to get involved with catering and see how working as a chef can be a rewarding career. The fact that we had a burger building part just made it all the more special. All the students could relate to it. In turn, that got them interested in the finer details that our other chefs brought. All in all it was a great morning.”
Sheri Cadwallader, Senior Technician from South & City College Birmingham said: “This was our second Taster Day with The Chefs’ Forum and we can see how much it engages with students in a new and different way. These mornings are fun and there’s a real sense of theatre. Couple that with good cooking and it’s a great recipe for increasing awareness of our courses. 10/10.”
Film and photography by Carlos Farinha.
Kerridge’s Sous Chef Wins Roux Scholarship
Karol Ploch, sous chef at Kerridge’s Bar and Grill in London, became the 40th Roux Scholar in a thrilling final held at the Alain Roux Culinary School at The Waterside Inn on Monday. Ploch won at the first attempt.
His winning dish was centred around the compulsory poached rainbow trout and Carlingford oysters. Every Roux Scholarship final contains a fixed ingredient that six finalists must then interpret.
Ploch said: “I tried my best. I poached the trout in a champagne and oyster sauce with some blanched asparagus. The cook-off was stressful at the beginning but when I started cooking I focussed on the jobs to do. It was three hours but it went very quickly; it’s best to just focus on yourself and work with your commis. The timings went well, everything was on point and I’m very glad it went this way.”
This was the first time that the final had been held at The Alain Roux Cookery School and The Chefs’ Forum were given an exclusive preview in advance.
Editor Chandos Elletson, said. “I have worked with The Roux Scholarship many times and it is a wonderful competition that continues to give and give. There is nothing like it and the next generation of Roux chefs, Alain and Michel Jnr, are doing a great job taking it forward. The Alain Roux Cookery School is a fitting place to hold a final – it lacks for nothing. Indeed, you could say it is the ultimate kitchen.
Alain Roux said: “It felt fitting to hold the final at the birthplace of The Scholarship – my father’s former home, now the Culinary School. We have a very worthy winner and a great scholar and someone who will carry the torch for another 40 years.”
On winning Karol Ploch said: “It’s an amazing feeling, but overwhelming too. It’s been an amazing day – all the finalists were very close to each other, all the dishes were very good. I’m just glad mine came out well. I’m excited for the future.”
Michel Roux Jr said: “Everyone cooked to their potential and delivered the goods. We had some individuality in the cooking of the sauces and with the garnishes too. With the amazing produce we gave them we were a little surprised we didn’t see a bit more individuality. It was a very hearty debate to choose a winner and Chef Keller brought a lot to the discussion which was why we wanted him at the 40th anniversary. His wise words were taken on board.”
In his role as Honorary Presidents of Judges, Thomas Keller led the judging panel alongside joint chairmen Alain and Michel Jr, who were joined by Vice-Chairman Brian Turner CBE, Sat Bains (1999 scholar), André Garrett MCA (2002 Scholar), James Martin, Clare Smyth MBE and Emily Roux.
Chef Keller said: “Congratulations to this year’s Roux Scholarship winner, Karol Ploch from Kerridge’s Bar and Grill in London, and congratulations to all the talented competing chefs today. Your expertise, patience and commitment to your craft are evident. You should be extremely proud of the work you displayed today. Thank you to my fellow judges, it’s been an honour to participate in the 40th Anniversary of the Roux Scholarship – an incredible milestone for the UK’s young culinarians and a scholarship that has impacted generations.”
Karol Ploch was competing against the following chefs: Harrison Brockington, Gather Restaurant; Ben Miller, Alex Dilling at Hotel Café Royal; Jordan Randerson, The Elephant, Torquay; Liam Smith, Restaurant Pine, Newcastle-upon-Tyne; Evelina Stripeikyte, The Glenturret Lalique, Crieff.
The winner was announced at an exclusive awards dinner at Coworth Park, where Roux Scholar 2012 Adam Smith MCA is the Executive Chef. In attendance was a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via The Roux Scholarship website and YouTube channel.
The winning chef receives £6,000, with an additional £6,000 awarded if they stay with their current employer for 15 additional months. Theyhave the choice between two different star prizes: the invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to two months; or a bespoke training programme tailored to the chef’s ambitions, skills gaps and interests. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors.
Chef of the Week: Kamaldeep Singh, Executive Chef at The Royal Horseguards Hotel in London
How long have you worked at your current restaurant?
I have been working at The Royal Horseguards Hotel as Executive Chef for the last 16 months. Our One Twenty One Two restaurant serves modern British cuisine, traditional afternoon tea in our relaxing lounge. Being part of one of the best hotels in London with impressive historic building and stunning views of River Thames and a splendid kitchen team who delivers and excellent culinary experience all the time is very rewarding.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always had a love for food and at an early age I used to be very curious around my mother about what she is cooking and was keen on playing with ingredients in our kitchen. I grew up watching my mum cook and had in mind where I am heading to. I trained in the best kitchens at Taj, Hyatt & Le Meridien back home and then in London at The Savoy where my training under renowned chefs cemented my way to where I am today.
What do you enjoy most about being a chef?
Being able to train the new generation of chefs, sharing my experience and always enjoying the food and love working in our fast paced kitchens day in and day out.
Name three ingredients you couldn’t cook without.
Maldon salt, cracked black pepper & thyme. The trio works magic all the time!
Which piece of kitchen equipment couldn’t you live without?
Modern times – Thermomix has been instrumental in helping chefs in kitchens.
What food trends are you spotting at the moment?
Trends like eco-conscious dining, customer demands for sustainable and environmentally friendly choices. Chefs trending to grow their own produce or work with local suppliers to help the environment and well being.
What do you think is a common mistake that lets chefs down?
Lack of commitment and passion. Not trying hard and looking out for short lived success. Training under great chefs to become the best is a formula for success. Always plan, prepare and execute.
What is your favourite time of year for food, and why?
My favourite season is summer – Playing with delicate flavours under the sun is unmatched. Fruits and vegetables are full of flavour and nutrients. Re-energising foods, salads, berries and mouth watering barbecues.
Which of your dishes are you most proud of?
It is hard to decide what is the best as every dish created is full of flavours and pleasing to the palate. I love to play with seafood and fish delicate flavour joined with crunchy salads and citrus dressing is match made in heaven, sea bass, prawns, oysters and lobsters to name few. Carpaccio of sea bass, prawns and scallops, crunchy dill & fennel salad and blood orange gel.
How do you come up with new dishes?
Working on seasonality of the products and then pairing the right ingredients is what I look for. Sometimes the idea is sparked while travelling to work and then trying what is in our heads. Ever evolving process to get the best combinations out on the plate.
Who was your greatest influence?
Firstly I must say it would be my mother who is still my first guru. She inspired me to be a chef and instructed not to be afraid of taking risks. Secondly, my first great mentors Patrice Martineau and Benard Mayer-Executive chefs at The Savoy Hotel. They both cemented my culinary knowledge and direction and most importantly my wife and best friend Sarabjit Kaur for supporting me throughout my career. I could not have done without her at my side.
Tell us three chefs you admire.
- Sameer Taneja – Chef at Benares Restaurant
- Tejas Ranadive – Freelance & Private chef
- Michel Roux Jr
What is your favourite cookbook?
Must have books for chefs to refer, Thomas Kellar – The French Laundry, Nathan Myhrvold, Chris Young & Maxime Bilet – Modernist Cuisine and Niki Segnit – The Flavour Thesaurus.
What’s been your favourite new restaurant opening of the last year?
Mambow – Modern Malaysian restaurant in Clapton, an amalgamation of food and décor.
Blaise-Inn Squad!
The Chefs’ Forum is a big family and we like to visit as many of our supporters as possible both to check-in and discover how they are doing.
So, it was with great pleasure when we arrived at Bristol’s Blaise Inn (Henbury) – The home of former Harvey Nichols chef Louise McCrimmon.
Louise has been a supporter of The Chefs’ Forum since the start in 2010 and her food is always a joy: Simple, expertly put-together and always delicious.
She lost her job with HN during the pandemic and for a while was at a loss as to what to do next. However, you can’t keep talent from shining for long and Louise took over Bristol’s The Blaise Inn at the end of 2021.
Two years after opening and the pandemic firmly in the rear view the business is going strong.
Over lunch we tasted a cross-section of the menu. A pint of prawns was classic as was the deliciously-light pea and mint soup. A starter of Gorgonzola panna cotta was well-judged.
Main courses that featured were the outstanding onglet served with great fries and a salsa verde. We also tried the hake and a superb crispy belly of lamb, which as a more forgotten cut was an absolute joy as we tried it for the first time (we’re still talking about how delicious it was).
For dessert we had to try the Wye Valley rhubarb jelly, which told us that Spring is finally here, with a short but delicious season spanning March to July – Perfection on a plate.
Afterwards Louise commented that though trading was still tough the menu was not too difficult to get out with just her and two chefs in the kitchen.
“The skill is in what to put on the menu,” she told us. “A great example is the onglet steak. It’s easy, not too expensive and very popular. I can’t take it off! I learnt a lot cooking at Harvey Nichols and translating that style for The Blaise Inn had resulted in a very nice restaurant for our locals.”
“We wish Louise well,” said Chefs’ Forum Director Catherine Farinha. “It’s great to see our early supporters doing well and continuing to teach the next generation. If you’re in the Bristol area make sure to pop in.”
