Chef of the Week: Wallace Li, Junior Sous Chef at The Dorchester in London
How long have you worked at your current restaurant?
9 years.
Where did your passion for cooking come from and where did you learn your skills?
The simplest answer is that I just love eating desserts, I love all kinds of desserts, so I want to learn how to make all these amazing desserts. Also, growing up in Hong Kong, the choices for cooking shows on TV were very limited back then and I remember Jamie Oliver’s show was always on. I watched it all the time, thinking he’s the coolest person! The way he’s so confident in the kitchen and I think that’s where my passion for cooking rooted from. That led me to train to cook at a local vocational training organisation.
What do you enjoy most about being a chef?
When customers enjoy the food, there is no better reward than people enjoying your food. To me, that is the highest form of compliment a chef can receive.
Name three ingredients you couldn’t cook without.
As a pastry chef, I would have to say butter, sugar and chocolate. These are the most basic ingredients, but the possibilities of these ingredients are just endless, and I think that’s the beauty of being a pastry chef.
Which piece of kitchen equipment couldn’t you live without?
Spatula, because there is no wasting on every drop of my hard work.
What food trends are you spotting at the moment?
I think plant-based is going to be huge in the future. Most restaurants you go to now offer plant-based options, and many plant-based restaurants are opening. Many chefs are exploring the possibilities of working with plant-based products.
What do you think is a common mistake that lets chefs down?
Expectations and perfection, especially with delicate pastry work. As pastry chefs, we thrive to make every piece an art piece, but sometimes we have to realise that we are all just human, every piece is manual work, and we can’t guarantee every single piece is absolutely the same.
What is your favourite time of year for food, and why?
Around Christmas time, because everyone is just in the jolly spirit, everyone is willing to eat special food that that don’t really eat most time of the year, and most importantly, people sit together and share all these amazing food and memories together.
Which of your dishes are you most proud of?
Pineapple and coconut ice cream cake that I created for Coupe du Monde de la Pâtisserie 2024.
How do you come up with new dishes?
It sounds corny but I do get inspirations and ideas from everything around me. Sometimes I eat certain things and I would think what possibilities I can make with this, how can I alter it and make it even better.
Who was your greatest influence?
My mum.
Tell us three chefs you admire.
Amaury Guichon, Joel Robuchon and Cedric Grolet.
What is your favourite cookbook?
チョコレートピエスモンテ: 水野直己の世界
Who do you think are the chefs to watch over the next few months?
Jordi Roca.
What’s been your favourite new restaurant opening of the last year?
Lasdun in London.
NHS Chef 2024: The Finalists
The finalists for NHS Chef 2024 have been announced, showcasing top culinary talent from healthcare trusts across the UK. These finalists,representing hospitals and mental health trusts, will compete in a week-long challenge to demonstrate their skills and commitment to enhancing hospital food.
Finalists include teams from:
– East London Mental Health Trust
– Stepping Hill Hospital
– Northampton Healthcare
– Royal Surrey Hospital
– St Richards Hospital, Chichester
– Winchester Hospital
– Greater Manchester Mental Health Trust
– University Hospital Southampton
Competition Week
The competition begins on Monday, 14th October, and runs until Friday, 18th October, with daily events from 9:30 AM to 4:30 PM, except Friday when it ends at 2:00 PM. Chefs will be challenged to create dishes that meet high standards of taste and presentation while aligning with the nutritional needs of patients.
Special Guest Judge
Michelin-starred Chef Lisa Goodwin-Allen from Northcote Restaurant will serve as guest judge on the final day, 18th October. “We are thrilled to have Chef Lisa Goodwin-Allen join us,” said Philip Shelley, Senior Operational Manager – Soft FM.
Support and Resources for NHS Chefs
The competition is supported by The Chefs’ Forum, which recently published The NHS Chefs Knowledge, a comprehensive resource offering culinary techniques, nutrition insights, and practical advice tailored for hospital catering. “We’re committed to elevating the standard of hospital food across the UK,” said Catherine Farinha, Director of The Chefs’ Forum.
Finale
The NHS Chef 2024 winner will be announced on Friday, 18th October, concluding a week of culinary excellence.
Chef of the Week: Miranda Reci, Freelance Pastry Chef in London
How long have you worked at your current restaurant?
I am a freelance pastry chef and been so for the last 2 years.
Where did your passion for cooking come from and where did you learn your skills?
A nurturing personality and a lifelong love for cooking have always been central to who I am. From a young age, the kitchen became a place of joy, especially during family birthdays. Each celebration provided an opportunity to create unique dishes tailored to the flavour preferences of each family member.
The happiness and sense of purpose derived from seeing loved ones enjoy these creations sparked a desire to pursue cooking professionally. Formal training began in Italy, a country renowned for its culinary heritage, and continued in London, where skills were further honed and refined.
What do you enjoy most about being a chef?
The joys of being a chef are multifaceted and deeply rewarding. One of the greatest pleasures is contributing to special moments for customers, creating memorable dining experiences that become part of their life stories. The culinary world offers the privilege of experimenting with a vast variety of ingredients, constantly pushing the boundaries of creativity and flavour. This exploration is not only exciting but also educational, as it broadens one’s understanding of global cuisines and culinary techniques.
Another delightful aspect is the opportunity to connect with passionate individuals in the industry. Chefs, suppliers, and food enthusiasts all share a common love for gastronomy, leading to inspiring conversations and collaborations. Of course, one cannot overlook the pleasure of tasting a wide array of dishes. This not only satisfies personal curiosity but also helps in refining palates and staying current with culinary trends. In essence, being a chef is about creating joy, fostering connections, and embarking on a never-ending journey of culinary discovery.
Name three ingredients you couldn’t cook without.
Three ingredients that are indispensable in my kitchen are chocolate, citrus, and nuts. While they may seem a bit generic, their versatility and the depth of flavours they offer are truly remarkable.
Chocolate, with its rich and complex profile, can transform both sweet and savoury dishes, adding a touch of indulgence. Citrus fruits bring a refreshing brightness and acidity that can elevate any recipe, balancing flavours beautifully. Nuts, with their varied textures and flavours, provide a delightful crunch and richness, enhancing everything from salads to desserts.
The combination of these three ingredients opens up a world of culinary possibilities, allowing for endless creativity and delicious results.
Which piece of kitchen equipment couldn’t you live without?
A professional mixer is an indispensable piece of kitchen equipment. It makes life so much easier when it comes to pastry, ensuring consistency and efficiency in every batch. Whether it’s whipping up a delicate meringue, kneading dough, or mixing batters, a reliable mixer is a true game-changer in the kitchen.
What food trends are you spotting at the moment?
A significant trend currently shaping the culinary landscape is the growing demand for natural, less refined, and more organic food options. This movement towards wholesome ingredients and mindful eating is one that resonates deeply with many chefs and food enthusiasts. There’s an increasing recognition that food is not just sustenance, but a source of energy that profoundly impacts our well-being. This awareness is fostering a more thoughtful approach to what we consume, whether for nourishment or indulgence.
As culinary professionals, it’s exciting to see this trend unfold, as it encourages creativity in crafting dishes that are both delicious and aligned with health-conscious values. It’s a wonderful opportunity to educate and inspire people about the importance of making wise food choices that benefit both individual health and the environment.
What do you think is a common mistake that lets chefs down?
A common pitfall that often undermines chefs’ success is the neglect of their own well-being – mental, physical, and emotional. The culinary world is known for its demanding nature, with long hours, high-pressure environments, and constant pursuit of excellence. However, it’s crucial to recognize that a chef’s greatest asset is their own health and vitality.
Mental well-being allows for creativity and clear decision-making. Physical health ensures the stamina needed for long shifts and the ability to perform at peak levels. Emotional balance contributes to a positive kitchen atmosphere and helps in managing the stresses of the job. By prioritizing self-care and maintaining a healthy work-life balance, chefs can sustain their passion, enhance their creativity, and enjoy long, fulfilling careers in this dynamic industry.
What is your favourite time of year for food, and why?
Summer is undoubtedly the most inspiring season for culinary creativity. The abundance of fresh produce brings a vibrant palette of colours, flavours, and aromas that truly showcase the bounty of nature. This season offers an exciting opportunity to craft summer menus that highlight the natural beauty of seasonal ingredients. There’s a unique joy in creating dishes that require minimal manipulation, allowing the pure essence of summer’s harvest to shine through.
Which of your dishes are you most proud of?
One dish that stands out with pride is the Rhubarb and Saffron Pot. This creation showcases an unusual yet intriguing combination of flavours that never fails to spark curiosity among diners. Picture a transparent glass vessel, inviting you to explore its layers with your spoon:
At the base, a refreshing rhubarb and vanilla compote provides a bright foundation. Above this, a lemony madeleine adds a delightful textural contrast. The star of the dish is a luxurious saffron ice cream, its exotic flavour bursting with each spoonful. A light rhubarb espuma accompanies the silky ice cream, offering a delicate balance of flavours and textures. Crowning the dessert is a crisp, aerated rhubarb sugar, adding a final touch of sweetness and crunch.
This dessert is a journey through textures and flavours, combining traditional elements with modern techniques. It’s a testament to the endless possibilities of pairing unexpected ingredients to create a harmonious and memorable culinary experience.
How do you come up with new dishes?
Inspiration for new dishes often strikes unexpectedly in daily life. When creativity sparks, a brief pause for brainstorming allows for capturing these fleeting ideas in quick notes. The real magic unfolds in the kitchen, where these initial concepts are transformed into tangible creations through experimentation.
Who was your greatest influence?
Throughout my career, I’ve had the privilege of working with numerous exceptional chefs. Each has contributed uniquely to shaping my professional character and culinary approach. This collective influence has been invaluable, inspiring growth and creativity at every stage of my journey in the culinary world.
Tell us three chefs you admire.
- Jessica Préalpato, for her concept of naturality, emphasizing the importance of staying true to nature and presenting dishes with such elegance and grace.
- Vincent Zanardi, for his impeccable ability to deliver excellence in classic dishes, always adding the perfect twist of innovation and creativity.
- Luca Bernardini, for his incredible talent in the world of gelato and frozen desserts, consistently pushing the boundaries of flavour and technique.
What is your favourite cookbook?
A cherished cookbook that holds a special place in my culinary library is ‘The Flavour Bible’ by Andrew Dornenburg and Karen A. Page. This remarkable work was a thoughtful gift from a dear colleague in the culinary world, making it even more meaningful. ‘The Flavour Bible’ serves as an invaluable creative guideline for exploring the vast landscape of flavours. It provides chefs with the tools to develop a more intuitive approach to flavour combinations, encouraging culinary innovation and experimentation.
Who do you think are the chefs to watch over the next few months?
Leyre Pedrazuela Otero with the opening of a new pastry shop, Petite Patisserie, which promises her unique and exquisite pastry creations to a wider audience. Charlotte O’Kelly is making waves with her boutique bakery, Astrid Bakery, known for its delightful viennoiserie and much more.
What’s been your favourite new restaurant opening of the last year?
Roe in Canary Wharf – Roe has indeed been a standout new restaurant opening in the past year. This venue offers a compelling blend of local and seasonal ingredients, a sustainable ethos, and innovative dishes. The restaurant, from the team behind Fallow, showcases British ingredients in creative ways. Highlights include a caramelised banana parfait dessert that utilizes the entire fruit. Roe’s commitment to sustainability extends beyond the menu to its design, featuring 3D-printed elements made from plant-based materials.
Aussie Meat Academy Masterclass at the prestigious International-award-winning Heliot Steak House
Are you a steak or steakhouse chef? Join us for an exclusive Aussie Meat Academy Masterclass at the prestigious International-award-winning Heliot Steak House. located in the iconic Hippodrome Casino. This event is a must-attend for chefs, butchers, and food enthusiasts looking to enhance their skills and knowledge of Australian beef and lamb.
Event Highlights
Brown Brothers Australian Wine Reception: Begin the afternoon with a selection of fine Australian wines, setting the tone for an afternoon of culinary excellence.
Aussie Beef Butchery Demonstration led by Dan Espley, Master Butcher at Provenance Butchers. This segment will offer a ‘deep dive’ into expert butchery techniques. Provenance Butcher are renowned for their commitment to high-quality, ethically sourced meats and a dedication to craftsmanship in butchery.
Dan Espley, with his extensive experience and passion for the craft, will demonstrate how to value-add a grain-fed whole rump by breaking it down into three distinct cuts, each offering different eating quality scores. Additionally, Dan will also showcase the process of cutting a Wagyu featherblade into flat iron steaks, revealing one of the most tender and sought-after cuts of beef.
Lunch is Served
Enjoy a culinary showcase by Ioannis Grammenos, Executive Chef at Heliot Steak House, and Aaj Fernando, Executive Chef at Shoreditch House (part of Soho House). ‘Aussie Beef Mate’ (brand ambassador) Ioannis Grammenos is celebrated for his innovative approach to steakhouse cuisine, transforming premium cuts into extraordinary dining experiences. Aaj Fernando brings his extensive expertise from Shoreditch House, where he focuses on creating versatile and profitable dishes that emphasise flavour and creativity. Together, they will demonstrate innovative ways to utilise both familiar loin cuts and secondary cuts, illustrating how to maximise versatility and gross profit in a professional kitchen.
This masterclass is a unique opportunity to learn from top industry professionals, refine your butchery and cooking techniques, and enjoy a gourmet lunch featuring the finest Australian beef.
To find out more information about this excellent ‘Butcher and Chef’ event – email: brogen@redcherry.uk.com
We need your chefspertise
The Chefs’ Forum Academies are staffing-up for the coming year and we would love you to get involved!
The Chefs’ Forum is on the lookout for accomplished senior chefs to join our prestigious Academies as mentors and trainers, playing a crucial role in shaping the next generation of culinary talent. This exciting opportunity is open to chefs who are passionate about sharing their knowledge and experience with aspiring professionals, helping them to hone their skills and prepare for successful careers in the culinary industry.
The Chefs’ Forum Academies are renowned for providing industry-led training that bridges the gap between formal culinary education and the demands of a professional kitchen. With a curriculum that covers everything from basic techniques to advanced cooking methods, The Academies offer students a comprehensive learning experience. The focus on hands-on training, sustainability, and modern dietary trends ensures that graduates are well-equipped to meet the challenges of today’s dynamic culinary landscape.
Participating chefs will not only teach technical skills but also offer personalised mentorship, guiding students through the nuances of the curriculum, kitchen operations, menu planning, and the pressures of working in a high-paced environment. This role goes beyond instruction—It’s all about inspiring the next wave of culinary innovators.
In addition to practical training, our academies provide students with invaluable networking opportunities, connecting them with industry contacts across the UK, that can and do lead to internships, job placements, and future career advancements. Workshops and masterclasses led by guest chefs further enrich the learning experience, exposing students to cutting-edge techniques and the latest culinary trends.
For chefs, joining the Chefs’ Forum Academies represents a chance to give back to the industry, stay connected with emerging trends, and leave a lasting impact on the future of the culinary arts. If you’re an experienced chef with a passion for teaching and mentoring, the Chefs’ Forum invites you to apply and help nurture the talent that will drive the culinary world forward.
For more information, email Brogen today: brogen@redcherry.uk.com
The Chefs’ Forum’s Regional Lunches Back with a Full Autumn Schedule
The Chefs’ Forum is making a strong return this autumn with a full schedule of regional lunches, offering chefs and culinary professionals a unique opportunity to network, share knowledge, and celebrate the industry’s talent. This highly anticipated series kicks-off in September and will continue through November, with events planned across the UK.
The Autumn schedule begins with the Kent & Sussex Lunch at The Cave Hotel on Monday, 16th September. Following closely, the forum will host a two-day BelOrta brand activation for The Fresh Produce Awards at the prestigious Grosvenor House Hotel on Thursday, 26th and Friday, 27th September.
October promises further opportunities for culinary connection, starting with the Wales Lunch at Parkgate on Monday, 14th October. Later in the month, on Monday, 28th October, the forum will gather at Edinburgh College for the Scotland Lunch, highlighting the vibrant Scottish culinary scene.
November’s line-up is packed with regional flair, beginning with the Cornwall Lunch at the Headland Hotel on Monday, 4th November. The Devon Lunch at Thurlestone Hotel follows on Monday, 11th November, and the schedule concludes with the Northwest – Manchester & Liverpool Lunch at The Municipal on Monday, 18th November.
The Chefs’ Forum lunches are more than just delicious lunches cooked by a brigade of brilliant chefs; they are key events for industry professionals to exchange ideas, explore trends, and strengthen community ties in a relaxed and collaborative atmosphere. The Chefs’ Forum continues to be a vital platform for the UK’s culinary talent, supporting innovation and excellence across the nation.
Professionals interested in attending are encouraged to register early, as these events are expected to be highly popular given the forum’s reputation for fostering meaningful industry connections.
For more information on specific regional events or to get yourself on the guestlist, email:
MIKE DAVIES OF THE CAMBERWELL ARMS LAUNCHES DEBUT COOKBOOK
Chef Director Mike Davies, of South London institutions The Camberwell Arms and Frank’s Cafe, is delighted to announce the release of his debut cookbook, Cooking for People (Pavilion, £30).
A devout publican, Mike has spent the past decade perfecting the art of hosting and cooking for guests at his award-winning pub and restaurant The Camberwell Arms. Now, due to popular demand, Mike shares his insights and cult-classic recipes to recreate the magic at home.
Cooking for People is organised into seasonal chapters, each featuring four carefully curated menus with a range of centrepiece dishes, including vegan, vegetarian, fish, and meat options. The recipes are designed to be foolproof, accompanied by comprehensive cook’s notes, shopping lists, and prep schedules, ensuring an organised and happy host as well as wowed and well-fed guests. Celebrating his love of food, Mike weaves his own musings throughout the cookbook on seasonality, ingredients, and the meaning of hospitality, brought to life by joyful illustrations and sun-dappled images of bountiful tabletops. Recipe highlights include:
● Peppers Piedmontese
● Nduja squid with parsley salad
● Curried mussels on toast
● A good tomato salad
● Brown shrimp and crab cocktail with soda bread
● Corn on the cob with Scotch bonnet butter
● Beef shin osso buco, saffron puntalette and orange gremolata
● Slow-roast pork shoulder & chestnut polenta with apple and watercress salad
● Baked frangipane apples with Calvados custard
● Pistachio cake with lemon cream and raspberries
● Poached peaches, zabaglione and toasted almonds
Mike comments: “Inviting people into your home, into your personal safe place, to cook for them, to host them and to care for them is, at its core, a pure act of love. I’ve written a book of dinner party menus titled Cooking for People to help you do just that. Each dish is accompanied by a shopping and prep list to allow for planning ahead. After all, a happy cook is an organised cook, making their favourite food. I dedicate this book to my mum and grandma, who taught me the value of good hospitality and great food.”
About Mike Davies
Michael Davies is a London-born chef and co-owner of Frank’s Cafe and the award-winning The Camberwell Arms. After studying biology for a year at Manchester University, he left to pursue his passion for food. His culinary journey includes roles at The Anchor and Hope and The Canton Arms, as well asstages at renowned restaurants like Le Manoir, St John Bread and Wine and The Ledbury. In 2008, he co-launched Frank’s Cafe, named the best rooftop bar in Europe by Time Out in 2023, followed by the opening of The Camberwell Arms in 2014, celebrated for its seasonal comfort food and warm hospitality. In 2015 The Camberwell Arms was named The Best Sunday Lunch at the OFM awards.
Cooking for People by Mike Davies (Pavilion, £30). Available to order here.
For more information please contact CRAB Communications on
camberwell@crabcommunications.com
Fresh Finishing Sauces from Saucery!
Saucery UK, a rising star in the world of gourmet condiments, has just taken a significant step in expanding its reach across the UK. The brand, foundedby the passionate and visionary Dirk de Cuyper, has officially partnered with Ritter Courivaud, one of the country’s most prestigious fine food distributors. This exciting collaboration means that Saucery Sauces’ full range of products is now available to a broader audience, including top chefs, restaurateurs, and food aficionados.
Known for its unique and flavourful sauces, Saucery Sauces has quickly become a favourite among those who appreciate quality in every bite. The partnership with Ritter Courivaud is a testament to the brand’s growing popularity and the increasing demand for premium, artisanal sauces that can elevate any dish.
Dirk de Cuyper, the driving force behind Saucery Sauces, shared his enthusiasm about the new distribution deal: “Partnering with Ritter Courivaud is a fantastic opportunity for us to bring our sauces t
o more people who appreciate the finer things in life. We believe that great food deserves great sauces, and with Ritter Courivaud’s reputation and reach, we’re excited to see where this journey takes us.”
Ritter Courivaud’s extensive network in the foodservice industry makes it an ideal partner for Saucery Sauces, ensuringthat their products will be featured in some of the finest kitchens across the UK. This partnership is set to boost Saucery Sauces’ presence in the market, giving more food lovers the chance to experience the brand’s bold and creative flavours.
As Saucery UK continues to grow, this partnership with Ritter Courivaud marks just the beginning of what promises to be an exciting journey for the brand and its fans.
For those looking to explore the range, Saucery Sauces are now available through Ritter Courivaud’s distribution channels, offering a delicious addition to any culinary repertoire.
Any chefs tofind out more about Saucery’s fabulous range of fresh finishing sauces or the new vegetarian Christmas gravy (yes, we are seriously thinking about Christmas already, please visit www.saucery.uk
Altenatively, Please email catherine@redcherry.uk.com for an introduction.
Chef-X – Why it’s Going to Disrupt the Thermal Blender Market
The Heinzelmann CHEF-X is set to revolutionise the professional kitchen equipment market with its advanced features and chef-centric design. Known for their high-quality, durable products, Heinzelmann has collaborated closely with chefs to develop this multi-functional thermal blender ensuring it meets the rigorous demands of busy kitchens.
Matthew Marshall
Matthew Marshall, Executive Chef of Club Houses, Royal Automobile Club and Chairman of The League of Club Chefs was so delighted with the Chef-X, that he has purchased two of them!
He said
“I have two Chef-X machines; one in The Royal Automobile Club in Pall Mall and a second unit in our Surrey Site at Woodside Park. I chose the Chef-X as it is technically excellent and really powerful, that is the big plus for us – It is the most powerful blender we have, robust enough to easily cope with the demands of busy service, day in, day out. This machine is built for the professional kitchen and we’re really pleased with its performance.”
Ben Gielen, Head Chef at Pall Mall
At the heart of the CHEF-X is a powerful 1400W motor, driving its titanium-coated blade at speeds up to 10,500 RPM. This blade, made from premium grade stainless steel, is durable and resistant to corrosion, allowing for precise and efficient handling of various kitchen tasks, including blending, emulsifying, cooking, and caramelising.
John Ioannou, CEO of Heinzelmann UK and SOS Catering Equipment Ltd is proud to be the UK distributor of this fabulous thermal blender, he said
“We are delighted with how popular the Chef-X is among top chefs, who command the very best equipment for their busy kitchens. The user-friendly manual control panel allows chefs to easily adjust temperature and speed, making the machine incredibly versatile. With a heating power of 1050W, the CHEF-X offers a temperature range from 37°C to 130°C, providing precise control for various cooking techniques. Additionally, the integrated LED light in the transparent cap enhances visibility, allowing chefs to monitor the cooking process closely. We can visit chefs in their kitchens to demonstrate the Chef-X and look forward to hearing from any chefs looking to upgrade their existing thermal blenders.”
The CHEF-X’s design is both practical and ergonomic. It includes two upward-facing handles on the lid for easy operation, specially designed rubber feet for maximum vibration reduction, and a detachable 1.5-meter power cord for convenient storage. Combined with a high-grade stainless steel bowl and robust housing, these features make the CHEF-X a reliable and efficient tool for any kitchen.
Key Features of the CHEF-X:
Powerful Motor
The 1400W motor ensures consistent performance across all speed settings, from gentle stirring to high-speed blending, making it a versatile addition to any professional kitchen.
Titanium-Coated Blade
The blade’s titanium coating enhances its strength and resistance to corrosion, ensuring long-lasting sharpness and durability. Operating at various angles, it allows for precise chopping and blending.
Integrated LED Light
The LED light within the transparent cap provides excellent visibility, allowing chefs to monitor the contents of the bowl closely during operation. This feature enhances precision and control.
User-Friendly Controls
The manual control panel offers multiple combinations of temperature and speed settings, including reverse stirring, turbo mode, and multi-pulse settings, allowing chefs to tailor the machine’s performance to their specific needs.
Ergonomic Design
With two upward-facing handles on the lid, specially designed rubber feet for vibration reduction, and a detachable power cord for easy storage, the CHEF-X is both practical and user-friendly.
Versatile Cooking Capabilities
The CHEF-X can perform a wide range of cooking tasks, from blending to cold smoking, making it an indispensable tool for creative culinary techniques.
To book a demonstration in your kitchen, please call Daniel Ciorici on 07526 853221 or email sales@soscateringequipment.co.uk
Say Cheese!
West London College hosted a ground-breaking cheese event on Wednesday, 7th August 2024. The event unveiled the latest innovations in plant-based, dairy-free cheese. The tasting focus group and menu development session introduced chefs and industry professionals to cheeses that boast superior quality, taste, and nutrition. The session was led by Chef Anthony Warner from New Food Innovation, a specialist Innovation Chef, food writer and plant-based expert.
Anthony said
“We really need this insight from top chefs in bringing new products to the market in the UK. This time its plant-based, dairy-free cheese and we’re very excited for the future. It will be great to see the chefs experimenting with the mozzarella, burger cheese and cheddar”
Richard Fell, Commercial Director at New Food Innovation also attended session, he added:
“The star of the event was the new range of plant-based cheeses, formulated to be dairy-free, low in saturated fat, and completely devoid of palm and coconut oil. These cheeses are designed to meet the growing demand for healthier and more sustainable food options without compromising on taste. Attendees had the opportunity to experience first-hand the impressive advancements made in plant-based cheese technology.”
Developed using cutting-edge data modelling techniques at a leading UK university, these cheeses aim to offer a flavour profile and functionality that closely mimic traditional dairy cheese. This innovation is particularly significant for the out-of-home market, which includes restaurants, cafes, and other food service providers seeking to offer high-quality plant-based alternatives to their customers.
Cidalia Andrade, Head Chef at The Haus, Farringdon (Stonegate Group) made a mushroom and cheddar cheese, dairy-free risotto that proved a reel hit among her chef peers, she said
“I thought the cheddar worked really well, it gave an excellent flavour and texture that I wasn’t expecting from a plant-based cheese. I very much enjoyed the day, it was a great cooking challenge and I learnt a great deal about plant-based and dairy-free cheese options that after today’s session, I fully intend incorporating into my menus.”
Ioannis Grammenos, Executive Chef of Heliot Steak House and Salvo Murolo created a plant-based Cheese and Mushroom Tart and plant-based Cheddar Cheese Toastie with Gherkins, Mustard and Black Pepper, he said
“I thought today was a great day, it was a unique opportunity to work with products that are not yet on the market and develop recipes and collaborate with other London chefs, all contributing to new product development for a large European dairy-free producer.”
Salvo added,
“Combining all the chefs’ skills with great produce and products has led to the creation of some really fantastic dishes – It’s great fun to meet and cook with such talented chefs from across London – A highly enjoyable day.”
Meanwhile, Nicole Webb, Commis Chef at Gordon Ramsay Burger (Harrods) made the famous ‘Shaun The Sheep’ Lamb Burger, in which she usually uses smoked cheddar cheese. Nicole modified the popular recipe and the smoked cheddar was swapped for dairy-free burger cheese slices, she said
“I noticed that the dairy-free slices didn’t melt the same way as regular cheese, however handling them I felt was the same as American-style burger cheese. Its great that we now have more options to cater for guests with lactose intolerance or those with reduced meat or vegan lifestyle choices which we are finding more and more common.”
Chef Lecturer Bob Carruthers made a 100% plant-based burger using Symplicity 80g SMASH burger patties, made with naturally fermented mushroom, onion and beetroot, which the chefs thought tasted wonderful. He said
“Having recently judged the plant-based heats at the Quality Food Awards, I have had the opportunity to sample most plant-based burgers and dairy alternatives on the market. My personal take is that I much prefer products like Symplicity that aren’t trying to mimic meat in any way and the dairy-free burger slices I used today worked very well with the SMASH burger patties – The future is looking very bright for plant-based burgers, which are soaring in popularity.”
School Food Mogul, Michael Catuogno of Naked Nosh created a -plant-based Moussaka with Summer Salsa, he said
“I felt the plant-based cheddar and mozzarella in the bechamel sauce and mozzarella in the tomato salad. The cheddar could have melted a little bit more, but it torched well and feel that it is more suitable for cooked applications as opposed to fresh. Overall, I thoroughly enjoyed the day and great to meet lots of new industry peers.”
Marcilio da Silva, Chef Patron of 2 Dots Catering used Moving Mountains plant-based Quarter Pounder Burgers (made from mushrooms, onion, soy and pea protein) to make his 4th July special of Plant-based Burger Deluxe with Cheesy Cajun Dirty Waffle Fries, he said
“I used the dairy free American-style burger cheese in my dish, I was quite impressed with the way it melted, the texture and the flavours was far better than I expected. The taste was by far one of the best if not the best plant-based, dairy-free cheese products that I have had the pleasure to cook with – An exciting time for chefs needing to explore more in the way of plant-based menu development.”
David Jordan, Head Chef his Sous Chef Simo Fabiola from Bonds Mayfair used plant-based cheddar and dairy-free mozzarella to make a Char-grilled Aubergine Steak with plant-based Mozzarella Arancini and a shard of plant-based cheddar, he said
“The shard worked! I was very pleased – I was a bit worried about achieving the correct melt to make the shard, but happily behaved better than expected and I was able to create the perfect cheddar shard.”
David’s Sous Chef, Simo created a beautiful gateaux of cauliflower steak with creamy bean puree and chimichurri which she topped with dairy-free cheddar on the topping and also in the bean purée, she said
“I felt the plant-based cheddar melted perfectly, however I found it difficult to brown in the Salamander grill.”
The event not only featured a tasting session but also a demonstration of how these cheeses can be integrated into diverse menus and a valuable day of Continual Professional Development (CPD) for the chefs.
This is a crucial step towards the major industry launch planned for early 2025, which our Focus Group chefs will look forward to with much excitement.
With the increasing consumer shift towards plant-based diets, this event was certainly a pivotal moment for the food industry. It represents a significant leap forward in making plant-based options more appealing and accessible to the mainstream market. As is clear from the quotes, the participating chefs enjoyed an informative and delicious experience that highlights the future of sustainable and healthy eating.
If there are any chefs who are interested in contributing to future new product development workshops or participating in chef insight Focus Groups with New Food Innovation contact brogen@redcherry.uk.com
Photography by Carlos Farinha.
