Go Fish!
OxigenKLIMA, the patented technology used in Klima Meat dry-aging cabinets is now being used in all-new Klima Fish cabinets. The system, which allows whole fish to be hung in a special lit cabinet leverages the natural sanitising power of active oxygen to create a biosecure environment ideal for the dry-aging and preserving of fish.
Steve Snow, Managing Director and sole UK importer of OxigenKlima said:
“The new cabinets reduce bacteria and mold enhancing the safety and quality as well as eliminating any unpleasant smells that can come from fish. The OxigenKlima above all ensures the freshness of the fish, but also reduces waste for our clients.”
The system manages humidity and oxygen levels precisely creating the perfect microclimate and this controlled environment leads to a consistent and high-quality aging process.
Weight loss is also reduced. The technology includes a humidity control system that minimizes weight loss during the aging process, which can be as low as 3-4%, compared to higher losses in traditional methods. The user-friendly interface is equipped with an intuitive touch screen monitor that allows users to control and customise aging processes easily. Remote diagnostics and management features enable monitoring and adjustments from PCs, tablets, or smartphones
These features make OxigenKLIMA-equipped Klima Fish cabinets a valuable tool for restaurants, fishmongers and other establishments looking to enhance their fish preservation.
This clever unit would be a great addition to any restaurant buying in restauranteurs to maximise their buy-in, enabling them to buy larger cuts of fish and keep it fresh for three weeks. This will ultimately allow them to increase profits through better purchasing.
For more information on OxigenKLIMA, contact sales@mcstechnicalproducts.co.uk.
Gouqi – The Gucci of Chinese Fine Dining!
The Chefs’ Forum were delighted to be invited to Gouqi, to embark on a culinary adventure of a lifetime. Co-Founder and Managing Director, Alan Tang, walked us through the delightful menu and introduced us to the brilliant team.
Chef Chee Hwee Tong, Chef Patron of Gouqi also talked to us about his career and the amazing preparation of the signature Peking Duck.
“My journey into the culinary world began at age 10, inspired by my Hakka grandmother and mother, who instilled in me a deep love for cooking. One of my earliest and most memorable food experiences involved roasted duck with a fried duck egg and plain white rice, cooked barbecue-style—a simple yet profound dish that remains a favourite.
“My professional career started in 1982 as a Commis Chef at Happy Valley in Singapore, and I trained under Chef Chin Hon Yin across Asia for 14 years. My journey included positions at Carlton Hotel, Sheraton Towers, Marriott Tang Plaza Hotel, and Ritz Carlton in Singapore, where I honed my skills and embraced the philosophy that cooking is a lifestyle.
“In 2001, Alan Yau selected me as the Group Executive Chef for Hakkasan in London. Moving to London was challenging due to cultural differences and the cold climate, but I adapted with support and determination. A significant milestone was Hakkasan Hanway Place earning a Michelin star within a year, a testament to the hard work and passion of the team.
“After 18 years at Hakkasan, I was inspired by Gouqi Island in Asia to open Gouqi in February 2023. The restaurant emphasises culinary innovation, high-quality ingredients, and exceptional dining experiences. My vision for Gouqi includes expanding it into a globally renowned culinary brand through franchising.
“Among my personal favourites in London, Nangyang Blossom in Knightsbridge stands out, and at Gouqi, the Peking duck with Oscietra caviar, served three ways and carved table-side, is a highlight.
“Our signature Peking Duck is meticulously marinated and stuffed, then showered before being wind-dried for five days in a specialised drying machine with pink Himalayan salt bricks. This process purifies the air and enhances the crispiness of the skin. The duck is then roasted in our special open flame duck oven with cherry wood for about 45 minutes and carved table side.
“First, enjoy the crispy skin from the front and back of the duck, served with a golden sugar dip. Next, savour thin slices of duck meat with homemade pancakes, cucumber, spring onions, our special duck sauce, and hawthorn berry jelly strips.
The remainder of the duck is minced and stir-fried with pine nuts, diced shiitake mushrooms, sweetcorn, crispy dried vermicelli noodles, and duck sauce, served in baby gem lettuce wraps.
For an additional indulgence try a third course with Oscietra caviar.”
The Chefs’ Forum was delighted to visit Gouqi for an excellent culinary experience and try the signature Peking duck for ourselves.
We were told that it would take 45 minutes to cook, so we ordered some legendary Gouqi dim sum while we waited for the piece de resistance.
A steaming flannel was served with chopsticks as a prelude to what would be a truly excellent culinary adventure.
Award-winning Head Sommelier, Pedro Santos served us a wonderful Lychee Martini and a beautifully garnished Goji Island cocktail to start.
He also served a crisp Greywacke Sauvignon Blanc from New Zealand to perfectly compliment our dim sum and mains.
From the dim sum menu we ordered:
- Prawn and Scallop Dumpling
- XO King Crab Dumpling
- Morel Mushroom Spring Roll
- Chicken Feet with Black Bean
We had already had a won derful introduction to the delectable Gouqi Dim Sum menu on our last visit, so had already vowed to come back for the spring rolls and steamed seafood dumplings alone, as they were delicious and quite the best we’ve ever tasted.
The chicken feet were cooked to perfection, such an under sung delicacy that should be enjoyed more often, as they boast huge nutritional benefits and are also said to boost the immune system, containing collagen and minerals such as copper, magnesium, phosphorus, zinc and also calcium.
Our plates were cleared, table crumbed down in readiness for the main event – Gouqi Peking Duck and what a true wonder to discover?!
Chef Tong brought a trolly to our table, wearing a high chef’s toque, looking every bit the culinary superstar he is.
He then proceeded to service delicate, wafer thin, crispy slices of duck skin, stressing the different, but equally delicious flavour profiles of the breast and back of the bird.
The traditional accompaniments of pancakes, cucumber, spring onions and Gouqi special duck sauce were elevated with the excellent addition of hawthorn berry jelly slices, which offered a subtle sharp-sweetness, that cuts through the thin slices of beautifully moist duck meat.
Next, we plumped for Dried and Fresh Scallop Egg White Fried Rice from the A La Carte Menu, accompanied by perfectly steamed Baby Pak Choi and Hong Kong Gai Lan, both served with a delicious oyster sauce.
Our rice was mixed (the crispy with the steamed), prepared and served in dainty bowls by our excellent waiter, Bradley.
The blend of rice textures as well as the dry and fresh scallop, enveloped in the feather-light fried egg was the perfect combination – Again, huge compliments to the chefs!
The perfect end to the perfect journey into Chinese gastronomy at Gouqi was a Miniature selection of desserts, expertly created by Pastry Chef, Amy Stoyle.
Amy lived in Hong Kong for several years and has a strong Michelin-starred and fine dining background, working in restaurants across London. She presented a beautiful assiette of miniature desserts and they were all so delicious, it was impossible to have a favourite:
- Scarlet Monkey
- Banana Raspberry and Peanut
- Midnight Sun
- Mango Black Sesame and Passion Fruit
- Gouqi Valley
- Dark Chocolate, Matcha and Goji Berry
- Hidden Treasure
- Strawberry Yuzu and Fennel
- Tropical Dragon
- Coconut, Lychee and Dragon Fruit
The Chefs’ Forum can certainly recommend Gouqi for your next culinary adventure and are delighted to offer our members a complimentary welcome cocktail on your first visit, if you book before the end of August, please quote TCF GOJI on reservation, either by phone or online.
For more information about Gouqi and the rich and varied Michelin-star-worthy menu, visit www.gouqi-restaurants.co.uk
Photography by Carlos Farinha.
Chef of the Week: Yoshihiko Shida, Chef Tutor at Tokyo College of Sushi & Washoku London
How long have you worked at your current restaurant?
10 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion comes from natural ingredients, and I learned my skills in hotels and restaurants in Japan and Switzerland.
What do you enjoy most about being a chef?
The opportunity to make luxurious dishes with simple ingredients.
Name three ingredients you couldn’t cook without.
Rice, bonito flakes and kelp.
Which piece of kitchen equipment couldn’t you live without?
Japanese knives, chopping boards and frying pans.
What food trends are you spotting at the moment?
Dishes that are simple, healthy, sustainable and earth friendly.
What do you think is a common mistake that lets chefs down?
One common mistake that lets chefs down is disposing of important ingredients too easily. Often, chefs may overlook or discard parts of ingredients that can add valuable flavour, texture, or nutritional benefits to a dish. For example, vegetable scraps can be used to make a rich stock, and fish bones can enhance the depth of a seafood broth. Learning to utilise every part of an ingredient not only minimises waste but also maximises the potential of each dish, demonstrating both creativity and resourcefulness in the kitchen
What is your favourite time of year for food, and why?
My favourite time of year for food is winter. During this season, we have the opportunity to use ingredients that have been preserved, such as pickled vegetables, cured meats and dried fruits. These ingredients are often incorporated into warm, comforting dishes that are perfect for the colder weather. The rich, hearty flavours that come from preserved foods add a unique depth and warmth to winter meals, making them particularly enjoyable.
Which of your dishes are you most proud of?
Sushi!
How do you come up with new dishes?
I come up with new dishes when I am deeply immersed in my work. Being fully absorbed in the creative process allows me to experiment and innovate. As the philosopher Friedrich Wilhelm Nietzsche said, “When one is seriously absorbed in their work, inspiration follows.” This focused dedication helps me draw inspiration from various sources, whether it’s the ingredients I work with, the techniques I use, or the culinary traditions I explore.
Tell us three chefs you admire.
Escoffier, Toru Okuda and Chef Nobu.
What is your favourite cookbook?
Sushi Science.
Who do you think are the chefs to watch over the next few months?
Chef Endo Kazutoshi.
What’s been your favourite new restaurant opening of the last year? Kioku by Endo at OWO London.
Chef Paul Ainsworth’s Debut Cookbook Launches Today!
Michelin-starred Chef Paul Ainsworth, who runs The Ainsworth Collection in Cornwall, is delighted to announce the release of his debut cookbook, For the Love of Food (Pavilion Books, £26).
For the Love of Food is a curated collection of recipes inspired by Paul’s entire life’s work, each segment exploring a different chapter of his journey. The book, which has been 18 years in the making, sets out to redefine everyday enjoyment and is a treasure trove for those seeking an elevated dining experience at home.
Achievable for both seasoned cooks and beginners, readers can find dishes from his Cornish restaurants The Mariners and Caffè Rojano, as well as family dishes he loves to cook at home.
Recipe highlights include:
– Land & Sea Crumpet
– The Mariners’ Scotch Egg
– Granny Ainsworth’s Chip Butty
– Mackerel Bruschetta with Pesto Mayonnaise
– St Enodoc Asparagus with Seaweed & Garlic Butter
– Piri Piri Chicken Schnitzel
– Cornish Crab, Black Linguine & Overnight Tomatoes
– Sticky PX-Glazed Chicken Wings & Pickled salad
– Bitterne Park Guest House Strawberry Trifle
Paul commented: “This cookbook includes some of my favourite recipes from the past 18 years. It also pays homage to the amazing people who have supported and shaped me as a chef, from my wonderful parents and tutors to the late-great Gary Rhodes, Marcus Wareing, and Gordon Ramsay who continues to share his friendship and guidance today. Throughout the book I have shared my journey as a chef and the stories behind each dish. This cookbook is designed to be used daily, for all occasions, by cooks of all levels. I hope the recipes will inspire you and show you how to take your cooking to the next level!”
For the Love of Food by Paul Ainsworth (Pavilion Books). Image credit Issy Croker. Available to order here.
Chef of the Week: Brin Pirathapan, MasterChef 2024 Winner
How long have you worked at your current restaurant?
I’m the MasterChef 2024 winner and I’m just starting to dive into the world of food.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking definitely comes from a range of places. Firstly, my parents always served vibrant, Tamil Sri Lankan food with bold flavours which gave me a great understanding of what makes a good plate. Secondly, whilst at university, I wanted to access tasty food but I was on a student budget so I pushed myself to learn as much as possible during that time.
What do you enjoy most about being a chef?
Food has essentially allowed me to follow a passion and given me the chance to pursue a career change. Cooking has changed my life and I hope it continues to bring amazing opportunities my way.
Name three ingredients you couldn’t cook without.
Gochujang, lime and cider vinegar.
Which piece of kitchen equipment couldn’t you live without?
My knives, the trusty sieve that basically got me through MasterChef and that one wooden spatula that seems to be perfect for everything and seems to keep going forever.
What food trends are you spotting at the moment?
Championing British produce, zero-waste cookery and those scrumptious, glazed brioche rolls that seem to be starting many meals.
What is your favourite time of year for food, and why?
Whichever time of the year I go on holiday and get to spend my time eating and discovering new food.
Which of your dishes are you most proud of?
- Octopus, grapefruit and rose – Grapefruit and rosé poached and charred octopus, fennel veloute, grapefruit salsa, candied grapefruit, pomme souffle with a grapefruit dust and a rose, grapefruit and octopus sauce. We were tasked to create a dish based on an ingredient we didn’t like and I can’t stand grapefruit, so naturally it appears everywhere in that dish.
- South American surf and turf based on my travels with my fiancé – Coffee coated fillet steak, pomme puree, pan seared scallops and langoustines, a langoustine ceviche chimichurri, tempura samphire, cassava chips, chorizo crumb, mussels and a seafood moqueca sauce.
How do you come up with new dishes?
I start with a brief and try to build on the first thing my mind comes up with. Once I’ve created a dish in my head I’ll often try it out properly and realise it isn’t right but the tweaking that happens from that stage is definitely what creates the dishes I’m proud of.
Tell us three chefs you admire.
Michel Roux Jr, Clare Smyth and Adam Handling.
What is your favourite cookbook?
Nathan Outlaw’s Fish Kitchen.
What’s been your favourite new restaurant opening of the last year?
Puro by Tommy Thorn.
Enhance Your Culinary Skills at Sushi School
The ultimate course in all things sushi and Japanese cuisine (Washoku) has come to London. Last Monday saw a fantastic pre-launch event, held at London’s So Japanese Restaurant in Spitalfields.
Over forty chefs attended the special Sushi & Washoku demonstration and tasting and really enjoyed watching demonstration chefs Yoshihiko Shida and Kaoru Yamamoto.
The chefs were very impressed with the skill and expertise of Yoshihiko and Kaoru and loved listening to Sushi School Principal, Masaru Watanabe as he hosted the event and talked the chefs through the various course options on offer.
We caught up with Masaru on the day to get further details on the school and courses available in this short Q&A:
The art of sushi and sashimi is a long apprenticeship in Japan. How will the course break down the necessary skills you need to learn to become a master?
We teach how to cook Japanese authentic cuisine systematically and efficiently. Students will learn Japanese knife skills, traditional recipes, authentic tastes and cultural background including some Japanese language.
Who do you expect to sign up for the courses?
We believe there are two major demands of our college. First are young future chefs who will learn basic Japanese cooking skills. Second are food industry demands. This suits current chefs who want to switch their careers to Japanese cuisines and businesses that need some Japanese training.
Who will be supplying the ingredients?
Some of special ingredients must be from Japan. However, most of ingredients are from local suppliers. Most of our graduates will use the local suppliers after completing our study. They need to learn where and how they will get the appropriate ingredients.
There is an optional opportunity to buy a knife set as part of the courses. Who will those be supplied by?
We have good support from Japanese wholesalers regarding uniforms, dishes, and many utensils. For the Japanese knives we use the Japanese Knife Company based in London
How much is knife skill a part of the courses?
To begin knife skills will be taught extensively. However, knife skills are required in every cooking lesson. All students must learn how to use Japanese knives in all cooking classes. We strongly recommend students to have self-training of knife skills at home.
Is the teaching based on traditional Japanese skills?
We start with traditional Japanese skills. For example, we teach how to cook authentic Japanese rice with traditional clay pot so students get an idea of the correct flavours. After that students can translate what they have learnt to modern equipment like rice cookers. However, it’s really important to master the basic skills first.
How will graduates be able to use their certificates?
We are the private institution and our certificate is not an official qualification. It’s a kind of warranty to prove that our students did learn authentic Japanese cooking under Japanese government authorised organisation control.
How will you be extending the courses in the future?
In our Tokyo HQ college (Tokyo College of Sushi and Washoku London), there are 2 years and 3 years full time courses focusing only to Japanese cuisine and food culture. We have a lot more that we want to teach, and introduce, outside Japan. Once we have a certain number of basic course graduates, we will develop higher and deeper course programs in the future.
Any chefs interested in taking a course at the Tokyo College of Sushi and Washoku London will have another chance to attend a second pre-launch event, also being held at So Japanese restaurant in Spitalfields on the 22nd of July.
If this is you, please contact Brogen@redcherry.uk.com to secure your place and register your interest with the Tokyo College of Sushi and Washoku London
Sustainable Fish is a Reality for Chefs, Importers, Wholesale and Retail!
The first Sustainability Seminar and Fish Chefs Lunch, organised by The Chefs’ Forum, took place on Monday 24th June at the upscale Sexy Fish restaurant in London’s Mayfair. Fifty attendees, including speakers from international fish production, research and fair trade discussed the latest in fish sustainability and enjoyed a lunch created by Sexy Fish Group Restaurant Chef Director, Bjoern Weissgerber in a beautiful setting. The Coral Room at Sexy Fish Mayfair was the perfect venue for this nautical-themed event, with a dedicated bar, illuminated amber onyx floor and two of the largest live coral reef tanks in the world.
Bjoern said
“It was fantastic to welcome fifty top chefs and food industry experts to Sexy Fish. I am extremely grateful to The Chefs’ Forum and Maris for putting this together and I am delighted with the way in which it was organised, from start to finish. I really enjoyed experimenting with new fish species and learning about their provenance. It is really important that we know the carbon impact of ingredients in our menus and fish is a major focus for us at Caprice Holdings, throughout all brand concepts. It was really interesting to hear the talks today and learn more about Fair Trade, welfare and sustainability standards.”
Sustainably-farmed, high-welfare Barramundi, Snow Cod, Tiger Prawns and Tilapia made up the menu of the lunch and each of the producers gave a talk about how their products are meeting global sustainability standards.
Jaqueline Pfyl, Senior Director of Industry Marketing at Fair Trade USA said “Conscious consumers recognise that when they see 
the Fair Trade Certified label on a product it has met a set of rigorous standards supporting sustainable and responsible consumption and production, making it easier for them to choose items that align with their values. Consumers are looking for brands and certifications that they can trust, and over 60% of the population trusts the Fair Trade Certified label. They look for the stories behind the items they buy and understand that their purchases make a true difference for people and communities around the world. 86% of consumers want more sustainable and equitable products in the post-pandemic market.”
Andrea Zick, PhD researcher & sustainability expert at Brunel University, said “Putting sustainability on a menu is a delicate balancing act. Consumers and diners want to know where the food they are eating comes from and how its production impacts local communities. Sustainability, at its core, is about making sure that production is harmonious with its surroundings and modern aquaculture is managing to do that whilst also building communities that can grow up around it.”
As each course was presented the producers got the chance to explain their credentials: Talking about barramundi from The Better Fish, Maris Managing Director, Steven Tilston said “Australis sees Fair Trade as a natural component of its mission. They’ve got there by making sure that their Barramundi are prime in quality with high levels of Omega 3 and zero contaminants. That means no detectable levels of mercury, PCBs, antibiotics, hormones, or colorants. It’s great to be here today, celebrating responsible sourcing and processing of Barramundi, a lesser-known species in Europe, which can be likened to Sea Bass. I’m also delighted to welcome Unima, Norcod and Regal springs to this special event, promoting sustainable fish.”
Steve also took the opportunity to introduce the chefs and experts to ‘Greener Grazing’, a research project to farm Asparagopsis Taxiformis seaweed alongside Barramundi, growing it on ropes to make a pleasant habitat for the fish.
This work has the potential to virtually eliminate methane emissions from livestock digestion by introducing seaweed into ruminant diets (Cattle, Sheep and Goat feed), while restoring ocean habitats and revitalising coastal communities
The Barramundi was served in a light and crispy tempura batter with a Yuzu Kosho dip and it went down a storm with the guests.
Will Rash from UNIMA said “We don’t just produce incredible Madagascar Tiger Prawns. Above all, UNIMA is committed to its employees by providing social benefits well above the country’s minimum standard, and continuously contributing to the improvement of employee working conditions and personal development. Employment only begins at 18, employees work 40-hour weeks, receive overtime compensation, have access to a health clinic, health insurance.”
Chef Bjoern grilled the tiger prawns on the charcoal robata grill (a signature way of live fire cooking at Sexy Fish) and served it with Coconut Kakigõri and green papaya – A stunning dish that really brought out the flavour of these beautiful crustaceans.
Christian Riber, CEO of Norcod added: “Through our commitment to people, cod, and nature, we take responsibility for economic, social and environmental sustainability. Norcod is the culmination of a highly ambitious endeavor to raise premium Atlantic Cod sustainably and commercially. Snow Cod is naturally bred in Norwegian fjords, bringing our customers a truly delicious product of consistent first-rate quality, Bjoern and the team at Sexy Fish, really did it justice today and we are delighted with the guests’ feedback.”
The Norweigan Snow Cod was perfectly-caremelised and served with a spicy miso glaze. It was plated in a beautiful white bowl that really gave a beautiful aesthetic to the dish.
Petra Weigl from Regal Springs said ”Sustainability has been at the core of our Tilapia production since the beginning. Moving with the times, we’re dedicated to supporting the growing trend toward the green and blue food movements — accelerating our efforts to build a better planet for all. By responsibly farming Tilapia, we add precious protein to world food supplies without diminishing threatened ocean fish stocks.
We’ve invested in the latest hatchery and genetics technologies to ensure optimal tilapia fish farming conditions, resulting in fresh, flaky, and versatile Tilapia that’s bursting with healthy protein and 100% lake traceable.”
Again, Bjoern and his brigade took to the the robata grill to lightly char the Tilapia and it was finished with brown butter, ponzu and capers; The perfect flavour partners for this delicate, flaky fish. Petra explained that humane UK aquaculture stunning technology is used to minimize suffering and reduce stress before the Tilapia are dispatched, leading to a better eating quality as the meat is far more succulent.
Les Caves de Pyrene kindly sponsored the lunch with three delicious wines to really compliment Bjoern’s excellent menu, showcasing sustainable fish species, a topic that Sexy Fish is extremely passionate about on a global level throughout all of its four sites in Mayfair, Manchester, Miami, with the latest opening imminent in Dubai later this year.
Sustainability has to be a the heart of everything we do in the food industry and events like these bring all of the right people into the room to bring about positive change, through sharing specialist knowledge and best practice.
For more information on Maris Seafoods, sustainability standards or any of the producers featured, please contact oro@marisseafoods.co.uk www.marisseafoods.co.uk
For more information on future sustainability seminars and workshops with The Chefs’ Forum, please contact catherine@redcherry.uk.com. www.thechefsforum.co.uk
For more information on Sexy Fish or The Caprice Group, or holding events in The Coral Room at Sexy Fish, please contact: Fi.brindle@caprice-holdings.co.uk www.caprice-holdings.co.uk
Chef of the Week: Ellie Cook, Head Pastry Chef at Ettington Park Hotel in Stratford-upon-Avon
How long have you worked at your current restaurant?
Just under one year, I started in July 2023
Where did your passion for cooking come from and where did you learn your skills?
I always baked with my mother as a child, and she learned from her aunt who was a chef in the army during WWII. I guess you could say it’s a family thing! I loved sharing the products with people afterwards, it really brings people together.
What do you enjoy most about being a chef?
I love the creativity of coming up with new flavours and dishes, but what I really enjoy most is making people happy with the food that I’ve made for them. That’s what gives me the biggest satisfaction from my work.
Name three ingredients you couldn’t cook without.
Vanilla, salt, and garlic!
Which piece of kitchen equipment couldn’t you live without?
My mixer is the most vital thing on my station, I couldn’t bear to be parted from it.
What do you think is a common mistake that lets chefs down?
I think sometimes it’s easy to get caught up in trying to put too much on one plate, or have too many flavours knocking about. I try not to have more than 3 or 4 flavours on one plate, and sometimes it’s nice to really focus in on one flavour and celebrate it on its own.
What is your favourite time of year for food, and why?
All of the seasons have their merits but I like the floral/fruity flavours of Spring. It’s so refreshing after a long winter to be able to see and taste some sunshine and colour!
Which of your dishes are you most proud of?
We make a strawberry and lemon verbena Eton mess at the hotel for our a la carte restaurant menu. It’s fully plant based and gluten free, and the flavours are just so refreshing and light.
How do you come up with new dishes?
I spend a lot of time gathering ideas from recipe books and other people on social media, and try to gather a mood board for what I want to achieve from a dish. Once I’ve got the flavours down then I’ll try various ways of plating until I’m happy with the result.
Who was your greatest influence?
Honestly, probably my mum. She supported me a lot when I quit my previous career as a nurse and helped send me to pastry school. She’s always happy to try things and gives me great feedback and new ideas, and her background is in design so she’s often got some plating ideas that I haven’t thought of!
Tell us three chefs you admire.
Julie Walsh – Head Pastry Chef at Le Cordon Bleu. She’s a fantastic teacher with a real passion for the subject. She helped me achieve a lot both during my training and afterwards when I worked at the school.
Amaury Guichon – I’m sure you’ve all seen his videos where he creates amazing sculptures from chocolate! I love how he’s reached such a wide audience with his work, most people have seen at least one of his videos. He’s a very skilled pastry chef.
Nicolas Houchet – Executive Pastry Chef at The Savoy. I had the privilege of being taught by him during my training as well as being able to do a short course in sugar work under his tutorage. He was the sugar candidate for Team UK during the Pastry World Cup, and did an incredible job with the showpiece.
What is your favourite cookbook?
It’s hard to choose! I love the Claridge’s cookbook, and I have lots of old ones that were passed down by my grandma and my great-aunt. I particularly like really old recipes where the quantities of ingredients are a bit more open to interpretation than the ones we have now!
Chef of the Week: DJ Platt, Private Chef in The Midlands
How long have you worked at your current restaurant?
I have been a private chef and doing my own pop-ups for the last year and half.
Where did your passion for cooking come from and where did you learn your skills?
I first discovered my passion for cooking whilst cooking with family. Since leaving college, I have worked a good mix of gastro pubs, Michelin restaurants, hotels and patisseries. As a result, I have been very fortunate to have worked with some incredible chef that have taught me a wide range of skills.
What do you enjoy most about being a chef?
Being able to be creative and using some of the best local ingredients.
Name three ingredients you couldn’t cook without.
Butter, stock and soy sauce.
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
A food trend that really excites me now, is chefs rediscovering the classics and putting them back on the menu whilst adding their own spin on it.
What do you think is a common mistake that lets chefs down?
I think for me, chefs who can’t take constructive criticism. Without this, you will never move forward and will keep repeating the same mistakes.
What is your favourite time of year for food, and why?
I find summer to be the best time. There is such wide verity of local British produce and is really good time to go foraging.
Which of your dishes are you most proud of?
The dish I am most proud of is my strawberries and cream baked Alaska.
How do you come up with new dishes?
I find going to eat out really helps to get my mind working and helps me to come up with new dishes.
Who was your greatest influence?
My biggest influences, who really got me into thinking of becoming a chef, would have been Heston Blumenthal and Gordon Ramsay.
Tell us three chefs you admire.
- Gordon Ramsay
- David Chang
- Tom Cenci
What is your favourite cookbook?
Momofuku by David Chang.
Who do you think are the chefs to watch over the next few months?
The chefs to watch over the next few months for me are Sam Hill, the chef/owner of Koba Ko in Kings Heath. Also, Chef Pete Jackson, he has just taken over as head chef at the Wildmoor Oak pub in Bromsgrove and he’s producing some real tasty food.
What’s been your favourite new restaurant opening of the last year?
My favourite restaurant opening of last year, would have to be Nessa in Soho by Tom Cenci. The food is incredible, simple, clean and relatable. Best dish I ate was the strawberry jelly and ice cream. It was nostalgic.
Aussie Beef Shines, Temper Rises
London went doolally for Aussie beef on Monday at a special event at temper City.
Another round of Meat Feast, Meat & Livestock Australia, that has been travelling the country in association with The Chefs’ Forum, pitched up in The City.
Stephen Edwards, Business Manager UK for Meat & Livestock Australia said
“We are delighted to continue our partnership with The Chefs’ Forum at temper in Bishopsgate, these guys really know beef and lamb and their cooking over charcoal really enhances the product. We are showcasing some amazing Aussie grain fed Angus and Wagyu as well as sensational pasture-raised lamb.”
temper Chef Director David Lagonell teamed up with Aussie Beef Mates and Lambassadors Alan Bird, Ioannis Grammenos to put on a showcase of the Best of Australia.
Host David was delighted to host his culinary peers, he said
“temper City is our second London site of the five temper Restaurants and our latest temper burger site that we opened six weeks ago in White City.
This restaurant, temper City is home to our biggest smoker. We dry-age our beef in purpose built dry-aging fridges that line our walls. Our open kitchen enables guests to see our butchery, smoking, grilling and all other live fire cooking going on, to showcase traditional Latin American cooking techniques. I am really happy to host this prestigious event for Meat & Livestock Australia and have been really impressed with the quality of the pasture-fed lamb today.”
On the menu were Aussie beef cuts of sirloin, picanha and bavette. Each dish on the special menu picked out a different characteristic that delighted guests that included chefs, suppliers and restaurateurs. Wine was sponsored by Brown Brothers and fresh produce by First Choice Produce.
Ioannis has been appointed as an official Aussie Beef Mate. This means that he is a brand ambassador for Aussie beef and continuously flies the flag for Australian beef and also part of a wider International network of Aussie beef ambassadors.
He said
“I really like the flavour of Aussie beef. The consistency of the product gives me the reassurance that I’m getting the right quality and getting exactly what I need to execute my award-winning menu at Heliot Steak House.”
Chef Alan Bird, who cooked a 60-day wet aged Aussie wagyu picanha with chimichurri, said:
“It’s hard to describe how good this beef is. It has an incredible flavour but it’s also beautifully marbled and has a superb texture. With beef this good, all you need is a simple garnish and the chimichurri just helped it along. I couldn’t fault it.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We’ve been all over the country with Aussie Beef and wherever we’ve been the reaction has been the same: everyone says its the best beef they’ve had. We’d agree. A big thanks to the team at temper for a brilliant venue and a warm welcome.”
