We Couldn’t Have Done it Without You!
The Healthcare Chefs’ Knowledge – Meet the sponsors as we get ready for the launch on Monday!
Our latest book – The Healthcare Chefs’ Knowledge – Will officially launch at HRC this Monday at a special event on the Rational stand. It is a celebration of the work that has been done by NHS England to revolutionise hospital food.
We will be laying-on a fabulous two course lunch for a panel of food and public sector media and senior stake holders, all with the common purpose of improving hospital menus for patients, staff and visitors.
There will also be a special courgette cake (adapted from the book) made by the super-talented Cake Girl London in the shape of the book as a massive thank you to our sponsors who have made it happen.
We would not have been able to complete the book without the generous support of these wonderful sponsors and we’d like to introduce them:
Medirest
A word from the Managing Director of Healthcare at Compass Group, Russell Blake:
“Food and nutrition are so important across the NHS – for staff, visitors and of course to support the health outcomes of patients. This book emphasises the critical role of good quality food within healthcare and it is fantastic to see the collaboration from experts across the sector. The book has extended our longstanding partnership with the NHS and I am glad we could support to help bring the idea to life.”
NHS Supply Chain
Through the Supply Chain we were able to get the recipes that underpin the book. This has been crucial. Phil Shelley, Chair NHS Food Review and National Lead for Net Zero Food, NHS England, said: “For the very first time we have a collated collection of recipes in one place that can be accessed by every hospital catering team. I can’t tell you how important this is going to be.”
Rational
Revolutionising hospital catering. Rational equipment helps hospital teams to cook smarter for less and unleash creativity at the same time. With the arrival of the new iHexagon this will enable caterers to get even more out of the spaces where they operate.
Mitchell & Cooper
You don’t need to look very far in any kitchen to find a Mitchell & Cooper product and it’s no different in the NHS. Mitchell & Cooper design and build our products to last and to give chefs the reassurance they need that they are working with the best.
Kat Cooper, Project Director at Mitchell & Cooper said
“We are delighted and privileged to supply hospitals with our Bonzer can openers, portioners and stick blenders. It was really important that we supported this book as the Healthcare sector makes up a huge segment of our customer base.”
Koppert Cress
Fresh Cress with a Nutritional Punch. Koppert Cress is a producer of innovative, living micro-vegetables, specialities and cresses. By growing in-house and harvesting late all the nutritional benefits can be maximised.
Brakes
Good food and drink are essential to wellbeing, both for patients and for staff working long hours in stressful conditions,” says Cathy Amos, Head of Customer Marketing for Care at Brakes.
“We fully endorse The Food Review and have products, guidance and support to help hospital catering teams offer a safe, efficient, high-quality service that meets everyone’s needs, 24/7.”
Bloomkubes
By using a Bloomkube in combination with the ground-breaking research done by Koppert Cress it is possible to grow micro greens that contain optimum nutrition. Koppert Cress seeds are planted in soil or a soil substitute such as peat moss and grown in high light conditions with low humidity and good air circulation.
Essential Cuisine
Understanding the im-portance of offering nutritionally balanced options whilst catering to various needs and dietary requirements. Essential cuisine are proud that their range is 100% gluten free, with products that are suited to vegans, vegetarians as well as meeting 2024 salt targets set by Public Health England.
The above sponsors collectively funded the design, production and printing of The Healthcare Chefs’ Knowledge, which will serve as a brilliant reference tool and learning resource for all NHS chefs and has wider appeal to anyone cooking or working in nutrition in the healthcare sector.
There are 1000 printed copies and it will also be available on Amazon’s Kindle as a greatly subsidised nominal fee of £5 to cover sellers fees.
We would like The Healthcare Chefs’ Knowledge to be available to all and would love to hear your feedback.
Why the Public Sector Need to Buy into British
We’ve just produced The Healthcare Chefs’ Knowledge, our latest book and have been working closely with senior leaders of the NHS to spread the word about a revolution in hospital catering. However, the work done inside hospitals to improve patient, staff and visitor food is only part of the job. Getting the right ingredients from British farms is another challenge.
As part of our ongoing work we spent the day at Hammonds End Farm in Hertfordshire on Tuesday with farmer Stuart Roberts and a high-level selection of leaders from catering companies, the public sector and large-scale producers learning about how important it is to understand how British farming works.
The aim of the day, organised by Alexia Robinson, Director of Love British Food, was an on-farm working discussion on how public sector providers can work together with farmers and food producers to achieve robust supply chains of nutritious food.
Alexia said
“It is so wonderful to see so many organisations from the Public Sector represented here today and it is so kind of Stuart to host this fabulous meeting of minds. When I created Love British Food, I would never have dreamt that it would become a Social Enterprise and grow to the extent it has today. There are real opportunities for British farmers to supply hospitals, schools and universities and today is all about helping suppliers to the public sector to facilitate this.”
The Chefs’ Forum has also just become a stakeholder partner of Love British Food, so when we were asked to support with media production on the day, we were delighted to help out.
“Love British Food has led the way for a long time in promoting British food and farming to the public sector. I am delighted to host their public sector influencers event on my farm,” said host Stuart Roberts. “I am looking forward to working with them to share the true societal and environment value of buying British; and lead farmers to understand the commercial opportunity of supplying schools, hospitals and other institutions.”
Other aims were to enhance understanding of exactly how farmers can supply the public sector and to promote the public sector as a customer to encourage more farmers to invest in supplying it. It was also a great opportunity to explain to public sector caterers why buying from British farmers will help them meet their sustainability and net zero targets and deliver the nutritious food they need.
Phil Shelley, Chair NHS Food Review and National Lead for Net Zero Food, NHS England, said:
“This is the first time that public sector leaders, providers, suppliers and farmers have gathered together to discuss the supply chain. Momentum is building as we in the public sector want to buy more British food. What better place to do this than on a farm!”
What was clear from the day was how both sides want to meet in the middle and how important it is that they do. Tim Radcliffe, Net Zero Food Programme Manager, NHS England and Director Love British Food, said:
“Our aim is that all NHS catering teams visit a farm, like this one, over the next two years.”
The problem both sides face is how to achieve a working relationship where each side benefits. Farmers need the reassurance that what they grow will sell and caterers, suppliers and the public sector need to recognise that supporting farmers comes at a cost.
Standing in a field with a very strong group of attendees from every sector of the industry together made a strong visual. If it starts a new era of supporting farmers and buying British then it will be the beginning of a real revolution in pubic sector food.
For more information on Love British Food and British Food Fortnight, visit www.lovebritishfood.co.uk
Photography and film by Carlos Farinha.
Why The ‘Entente Cordiale’ is Still So Special
‘Entente Cordiale’ is a friendly culinary competition that celebrates the close links between France and the UK. It was founded by the late Michel Bourdin who was for so long the Chef des Cuisines at The Connaught Hotel.
Now entering its 20th year, this year’s event was held at The University of West London on 20th March and presided over by chef lecturer Michael Coaker. The Chefs’ Forum was there to cover the event and it proved to be a very special night.
“This competition is special as it provides a unique experience for our students,” Coaker told The Chefs Forum. “It’s an opportunity for exchange and to enhance cultural, culinary and educational knowledge. What I love about it is that students pair up with their counterparts rather than compete against them. It is only a competition in a very narrow sense.”
“I was impressed with the camaraderie between the students,” said Catherine Farinha, Director of The Chefs’ Forum. “The idea of working together rather than against each other was fascinating. The English chefs liked working on the main courses but the French really shone in the desserts.”
This year’s pairings were:
- University of West London – Yun Ming Yee and Lycée Jeanne et Paul Augier Nice – Caroline Giannini
- Bournemouth and Poole College – Elvis Farah and Lycée Francis de Croisset Grasse – Julien Blein
- Est Kent College – Alby Pieper and Lycée Francis de Croisset Grasse – Lea Enargelico
- Westminster Kingsway College – Sude Hancher and Lycée Jeanne et Paul Augier– Nice – Alexia Provenza
The four pairs of chefs each had to prepare a lemon sole paupiette with mariniere sauce and then an interpretation of a fermented, ‘dough-based’ dessert.
Judges included Michel Escoffier (Great Grandson of August), Steve Munkley (Vice President, Craft Guild of Chefs), Franciane Tartari (Executive Pastry Chef, 1 Hotel Mayfair), Gilles Quillot (Executive Chef, French Embassy), Mark Flanagan (The Royal Chef), Daniel Ayton (President Disciples of Escoffier UK), and James Golding (TV Chefs and Fellow of Royal Academy of Culinary Arts)
Lecturers supporting students on the day were Tom Eagerton (Westminster Kingsway College), Francois-Xavier Michaud (Lycée Jeanne et Paul Augier, Nice) and Jean-Michel Tonino, Lycée Francis de Croisset Grasse.
Each team were presented with a gold medal and prizes included:
- Set of Matfer Bourgeat cooking pans
- Set of engraved knives
- A UWL selection bag
- A selection of goodies from Disciples of Escoffier
- A Craft Guild of Chefs cookery book
Finalists Announced for Student Pastry Chef of the Year 2024
Eight top student pastry chefs have made it through to this year’s Student Pastry Chef of the Year finals. All the action will take place on 14th May at West London College.
The finals are all about precision with the students preparing 12 identical mono portions of the dessert they submitted plus 2 entremets.
Head of the 14 judges, Franciane Tartari, Executive Pastry Chef at 1 Hotel Mayfair, said:
“Every year the students surprise me even more. The competitors are showing not only skills, but passion and dedication for this beautiful profession. Some are nervous but they shouldn’t be. Nerves are good. Do not overestimate the competition or underestimate yourself. You are better than you think you are and the road to success is always under construction!”
The finalists are:
- Cecile Youngs – West Suffolk College
- Gareth Simpson Rogers – Coleg Y Cymoedd
- Jazmin Williams – NPTC Group
- Khushboo Phore – London South Bank University
- Matthew Oldknow – Leicester College
- Penelope Garside – York College
- Serah Morgan-Page – NPTC Group
- Tiana Brough – Leicester College
Meet the judges:
- Franciane Tartari (Head Judge) – Executive Pastry Chef at 1 Hotel Mayfair
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Mauro Di Lieto – Executive Pastry Chef at The Landmark London & Bake Off: The Professionals Winner 2023
- Enrico Carloni – Head Pastry Chef at The Peninsula
- Daniel Pearse – Executive Pastry Chef at Rhubarb
- Michael D’Angelo – Executive Pastry Chef at Kensington Roof Garden
- Bobby Singer – Executive Pastry Chef at Duck & Waffle and Sushi Samba
- Nelson Sa – Executive Pastry Chef at Brown’s Hotel
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Cherish Finden – International Pastry Consultant /Bake Off: The Professionals Judge
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Ross Sneddon – Executive Pastry Chef at The Balmoral, Edinburgh
- Mohan Boddula – Group Executive Pastry Chef at Sexy Fish
Meet the sponsors:
Valrhona
Beloved of pastry chefs all over the world, Valrhona is the pinnacle of chocolate from start to finish. Whether it’s dark or light, sweet or bitter Valrhona covers every base with exquisite detail. Some of the chocolate has become legendary in its own right. When it was launched in 1986 Guanaja took the pastry world by storm and is still one of the bright lights of the Valrhona range.
Bragard
A Bragard chefs jacket is a statement, not just of who you are as a chef but also how seriously you take the job. The tailoring is precise and the materials are best in class. When you put these things together you get Bragard but there’s so much more to the range now than just chefs whites.
Matfer Bourgeat
In 1814 in Paris the founder of Matfer Bourgeat, Charles Trottier, began to make tin and copper moulds for pastries. Ever since Matfer Bourgeat have been at the forefront of pastry innovation from saucepans to knives to moulds and much more.
Andros Chef
The closer to the source the better. That’s the maxim of Andros Chef and when it comes to sourcing fruit purees that’s exactly what you want. Andros Chef are engaged in a unique programme to set up processing facilities in the heart of fruit-producing areas and work with fresh fruit instead of frozen. The results speak for themselves.
Wedgwood
From founder Josiah Wedgwood right down to the present day the Wedgwood brand has stood for quality, excellence, beauty and function. Everything made by Wedgwood not only looks perfect but handles perfectly. With Wedgwood you get the perfect canvas to express your ideas and innovation.
MCS Technical Products
Established in 1997 to serve the foodservice market, MCS has built an enviable reputation for top quality equipment supported by great service. Major brands include Accutemp ovens, Cooktek induction, Cooper Atkins thermometers, Magicvac, Dolphin chafind dishes, FlashGRILL griddles and Klima ageing cabinets.
UNOX
Unox is continuous improvement. Unox commercial combi ovens are perfect for gastronomy and bakery. Vacuum cooking, steam cooking, drying, gratinating, browning, roasting at low and high temperatures, braising, frying, regenerating, not to mention the world of pastry and bakery.
Sosa
One of the world’s leading manufacturers and distributors of premium ingredients for pastry-making and gastronomy. Sosa’s goal is to satisfy the needs of all cooking enthusiasts and make their dreams come true. The four fundamental principles of contemporary cooking are more texture, more flavour, less fat and less sugar. With Sosa you’ll achieve all four.
First Choice Produce
First Choice champion artisanal produce and connect exceptional local producers and suppliers with restaurants across the UK. The ultimate mission is to be the perfect partner for the entire catering sector – including Michelin star and fine dining restaurants alongside more casual dining and event establishments. First Choice are excited to bring new flavours and ingredients to the tables of British restaurants.
All chefs are welcome to attend the final at West London College on Tuesday 14th May – Please email brogen@redcherry.uk.com to be added to the guest list.
Official! Chefs’ Forum Academies Deliver Higher Grades
In a wide-ranging endorsement of The Chefs’ Forum Academy at South & City College Birmingham the Head of Curriculum Adam Porter said the impact has been massive. After two terms of working with The Chefs’ Forum since opening the Academy in September the college is delighted with the way things are going and has seen significant results.
“The academy has had a massive impact on the development of our students technical and wider skills,” Porter said. “The masterclasses, menu development days, business market challenges and trips have supported our students.
“The impact has been massive and students have developed the skills, attitudes and behaviours that are valued by employers and we have seen an increase of higher grades achieved by a student in craft assessments.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We were at South & City College Birmingham on Monday and it was easy to see how engaged the students were in what we were doing. They were involved in a menu development session for Aussie Beef & Lamb and got a special soufflé masterclass at the same time from Saucery chef Dirk de Cuyper.
“I was bowled over by the comments from Adam Porter. We have put so much effort into our masterclasses and industry education and to see that it is having a high impact on both grades and employability is absolutely brilliant. College students need to get as much industry experience as they can before they enter the work place and having a Chefs’ Forum Academy as an additional booster can really make a difference.”
Dirk delivering a fantastic masterclass with the students – Driving improved grades and enriching the curriculum – Dirk cooked a soufflé in a masterclass at SCCB – While our Aussie beef event was going on – what a rockstar?!
Adam Porter, Head of Curriculum at South & City College Birmingham said:
“The Chefs’ Forum have had a massive impact on the development of our students technical and wider skills. The masterclasses, menu development days, business market challenges and trips and with you and your chefs have supported our students. The impact has been massive, where students have developed skills, attitudes and behaviours that are valued by employers and have seen an increase of higher grades achieved by a student in craft assessments.”
Photography by Carlos Farinha.
Chef of the Week: Harry Paynter-Roberts, Sous Chef at Carden Park Hotel, Nr Chester
How long have you worked at your current restaurant?
I have worked at Carden Park Hotel, The Vines restaurant for just shy of 3 years under the influence of Graham Tinsley MBE and Harri Williams .
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my nain and I learnt the majority of my skills from my time at a wide array of restaurants.
What do you enjoy most about being a chef?
The part I enjoy most about being a chef is that I feel every day is a new challenge and often learn something new.
Which piece of kitchen equipment couldn’t you live without?
The piece of equipment I can’t live without has to be the step pallet knife because I find it to be handy for everything!
What food trends are you spotting at the moment?
The food trends I am spotting at the minute are Asian inspired dishes, I have seen lots of restaurants including this in their new menus.
What do you think is a common mistake that lets chefs down?
Most common mistakes I see from chefs which are letting them down is trying very complex things – when usually in the kitchen, less is more.
What is your favourite time of year for food, and why?
My favourite time of year for food is spring, everything is vibrant, and I love to forage wild garlic and sea herbs with my partner, Chloe and my son, Noah.
Which of your dishes are you most proud of?
The dish I am proudest of has got to be the tandoori monkfish, this has become a staple main course now in the Vines Restaurant.
How do you come up with new dishes?
I find inspiration for new dishes from the season we are going in to. We discuss and develop dishes as a team.
Who was your greatest influence?
My greatest influence has got to be my Executive Head Chef Graham Tinsley, I have worked for him for just short of 4 years and has taught me a huge amount so far in my career.
Tell us three chefs you admire.
Three chefs I admire are Mark Birchall, Aiden Byrne and Michel Roux Jnr.
Who do you think are the chefs to watch over the next few months?
I think the chefs to be watching over the next few months are Tom Barnes and Gareth Ward.
What’s been your favourite new restaurant opening of the last year? My favourite new restaurant which has opened recently has to be The Chefs Table in Chester.
The International Restaurateurs’ Dinner 2024
A joint fundraising event in aid of: Royal Academy of Culinary Arts, World Young Chef Young Waiter, and The Wine Guild of the United Kingdom.
The third International Restaurateurs’ Dinner (IRD), will take place on Monday 29 April 2024, at Rosewood London, with a sensational menu created by some of the UK’s leading chefs – José Pizarro, Chef Founder of Pizarro, Ian Musgrave, Executive Sous Chef at The Ritz London, Hrishikesh Desai, Chef Patron of Farlam Hall, Cherish Finden, and Mark Perkins, Executive Pastry Chef at Rosewood London.
The International Restaurateurs’ Dinner is a prestigious fundraising event dedicated to advancing education and training within the hospitality industry, formally known as the National Restaurateurs Dinner, founded by Roy Ackerman CBE in 1988. The last NRD event took place in 2019, just before Coronavirus. This time allowed for reflection and revisions to what the IRD could offer. The IRD is built on the foundations of the last 30 years but with your help, we hope to spread the effect further than ever before and reach every aspect of the hospitality industry.
For over three years, the International Restaurateurs’ Dinner has been a beacon of excellence and generosity, raising more than £1.5 million. This year, we aim to surpass all previous achievements by raising more funds than ever before. The funds raised from this year’s International Restaurateurs’ Dinner will be directed towards a variety of education and training programmes produced by our partner organisations and put back into our beloved industry.
The evening will feature a special menu prepared by the following celebrated chefs, including Royal Academy of Culinary Arts Academicians:
- Starter by José Pizarro, Chef Founder of Pizarro
- Fish Course by Ian Musgrave, Executive Sous Chef at The Ritz London
- Main Course by Hrishikesh Desai, Chef Patron at the Newly awarded Michelin Star Cedar Tree Restaurant at Farlam Hall
- Dessert by Cherish Finden and assisted by Mark Perkins, Executive Pastry Chef at Rosewood London
The evening will start with a Bluebell English Sparkling Wine Reception and Caviar by Kings London Caviar, which will be followed by a unique internationally inspired 4-course meal paired with matched wines organised by the Wine Guild of United Kingdom and red wine by Berkmann, which will be announced by award-winning sommelier, Romain Bourger, the esteemed Director of Wine and Beverage at The Vineyard Hotel. Guests will also enjoy a pre and after-dinner lounge with NEFT Vodka. The event will also feature entertainment by the London Performing Academy of Music and an auction to raise funds for the three beneficiaries. The IRD Auction will offer numerous exciting prizes, including a two-night stay at the Rosewood Vienna.
Secure your spot for the highly anticipated International Restaurateurs Dinner in April 2024 by purchasing your tickets through the official link: https://youngchefyoungwaiter.com/product/international-restaurateurs-dinner-april-2024/
Robert Walton MBE, World Young Chef Young Waiter Chairman said: “ Over the years, the International Restaurateurs Dinner has evolved into a culinary celebration unlike any other. I am immensely proud of the work we do at Young Chef Young Waiter, supporting the future stars of Britain’s kitchens and restaurants. The funds raised ensure we continue to provide a platform for these young talented individuals and to sustain the hospitality industry.”
Brian Turner CBE, Director of Royal Academy of Culinary Arts said: “A night with respected chefs and the fantastic team at the Rosewood is always a gastronomic occasion, but with five Royal Academy of Culinary Arts academician chefs on board we are in for a special treat.”
Nick Scade, MBE, Councillor of the Wine Guild of the United Kingdom, said: “It has been my privilege to have worked on the Committee of the NRD, and now the IRD, for some 35 years since its original inception in 1989 and I have been pleased to assist in matching some wonderful wines to the menus created each year by the various teams of Chefs from the Royal Academy of Culinary Arts. This has been achieved with help from some of the UK’s leading Sommeliers. In 2024 I have once again been supported in this process by Romain Bourger, Director of Wine from the Vineyard Hotel at Stockcrossand hopefully we have again found some delicious wines that will interact with the fabulous dishes being created.”
Kevin Sutherland, Bluebell estate winemaker said: “Here at Bluebell Vineyard, we enjoy supporting events and by supporting the IRD we offer a wine produced by us, the 2013 Classic Cuveé, for the reception drink. By attending events such as the IRD it gives us the opportunity to meet many people from different fields of operation.”
Laura King, Owner & UK’s leading caviar expert, Kings Fine Food said: “It is a privilege to be a part of the International Restaurateurs dinner. It is a great opportunity to see the restaurateurs together and to showcase our products. I am most looking forward to catching up with so many friends.”
A Beacon of Excellence
Bristol, once again, showed why it is one of the UK’s top culinary destinations.
A full house at the Colonnade Restaurant at Bristol Beacon on Monday enjoyed the best of the South West at The Chefs’ Forum Bristol lunch.
Top Local Chefs Cepdia Schrouder (Executive Chef, Bristol Marriott Royal), Dan Rosser (Chef Patron, Noah’s), Matt Gibbs (Head Chef, Colonnade at Bristol Beacon) and Lucy Lourenco Queiroz (Executive Chef, Bristol Loaf) were joined by students from City of Bristol College at a sell-out lunch.
Host Catherine Farinha, Director of The Chefs’ Forum, said afterwards: “We always love coming back to where it all started. Bristol never lets us down and the chefs put on a showstopper. Lunch was perfect and it was wonderful to see the smiles on the faces of the students. They get such a lot from our lunches and events.
“Just recently we were told by one of our colleges, how much our work improves grades and employability and that was evident today.”
City of Bristol College said: “Our students worked alongside some serious talent today in the kitchen to help put out the lunch and they got a lot from it. They were able to see professional cooking up close and see how they will fit in when they leave. Outstanding.”
The lunch…
Starter – Cepdia Schrouder (Bristol Marriott Royal)
Whipped goats cheese, pickled vegetables, beetroot purée and herb oil
Fish Course – Dan Rosser (Noah’s)
Crisp fried line-caught Cornish haddock, split pea purée and tartare sauce
Main Course – Matt Gibbs (Colonnade at Bristol Beacon)
Pan roasted Aussie wagyu picanha, beef dripping, carrot, wild garlic and Saucery red wine jus
Dessert – Lucy Lourenco Queiroz (Bristol Loaf)
Rhubarb and ginger pavlova with bay leaf cream
Thank you to our sponsors: MCS Technical Products, Aussie Beef & Lamb, Off to Work, Hotel, Restaurant & Catering, Dole Foodservice, Chef Works, Saucery, Brown Brothers, New Wave Seafood, Wedgwood and Carita Coffee.
Photography and film by Carlos Farinha.
Aus You Like It!
Eight top chefs and the best of Aussie beef with an Asian twist. That was the idea on Tuesday at South & City College Birmingham for another round of menu development featuring Aussie Beef in association with Meat & Livestock Australia and Trade and Investment Queensland (TIQ)
The special morning of Asian culinary excellence produced a new level of menu ideas and techniques, showcasing the diversity and adaptability of Australian beef.
Each of the chefs were given a different cut of beef to work with. All they had to do was come up with an Asian-inspired dish. And didn’t they do well. L2 students from South & City College were able to join in and enjoy a special beef butchery masterclass.
The chefs worked with: Angus pure rump, Stockyard Angus grain-fed bavette and Wagyu feather blade.
“The chefs really turned on their creativity and it was wonderful to see each interpretation of the Asian-inspired brief!” Catherine Farinha, Director of The Chefs’ Forum said afterwards. “These menu development days have been super -important for Meat and Livestock Australia to get a sense of how chefs from different regions and cultural backgrounds can take their products and twist them in a different direction. The chefs we brought in for the event created Japanese, Chinese and Asian dishes that really stood out and demonstrated that you don’t have to be traditional with Aussie Beef – you can spice it up, marinade it, make into Thai sticky beef or grill it with Asian vegetables.”
Stephen Edwards, Business Manager EMEA from Meat & Livestock Australia said:
“This was a top morning at South and City College Birmingham and we all learnt a great deal and I enjoyed seeing how much the students got out of it. A highlight was giving a butchery demo with marbling grade 8/9 Aussie Wagyu oyster blade or feather blade as they call it in the UK, the chefs really enjoyed learning Australian butchery techniques. Working in partnership with The Queensland Government, we were able to educate the chefs on the quality, provenance and welfare of Aussie beef and learn from the chefs at the same time. Hats-off to the hugely talented chefs and students for creating such an array of different dishes from so many authentic genres and variations of Asian cuisine.”
What they prepared:
Dilanka Fernando (Executive Chef at Mayan Restaurant) – Cinnamon Marinated Beef Rump and Tempered Lentil
Sudipto Biswas (Senior Sous Chef at Royal Lancester London) – Japanese Gyudon
Vahid Zare (Executive Chef at Yakinori) – Ramen with Bavette Don
Mark Walsh (Executive Chef at Hogarths) – Imperial Chinese Rump of Beef with Pickled Carrots, Coriander Emulsion and Pak Choi
Dirk de Cuyper (Chef Patron at Saucery) – Panfried Asian spiced marinated steak with Sesame lemon Mash potatoes sauteed wild mushrooms and snow peas. Ginger Miso Szechuan pepper corn sauce
Jordan Barnes (Head Chef at The Vicarage) – Thai Sticky Beef with Sticky Rice
Chanaka Fernando (Chef de Cuisine at Buddha Bar Global) – Asian Grilled Sirloin Steak with Peppercorn Sauce with Soy Chilli Garlic Tender Stem Garlic, Teriyaki Mushroom
Aaj Fernando (Executive Chef at The Minstry) – chargrilled Australian wagyu bavette, hacho miso, sneak gourd
Film and photography by Carlos Farinha
Chef of the Week: Nathan Sidebottom, Head Chef at The White Hart in Lydgate, Greater Manchester
How long have you worked at your current restaurant?
I’ve worked at The White Hart now for 6 years, but 10 years all together.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from family being in the industry themselves and baking with my grandma on a Sunday morning, I would say I mostly leant my skills through 2 Michelin star Daniel Clifford where I worked for 2.5 years at midsummer house.
What do you enjoy most about being a chef?
The thing I enjoy the most is putting back into the industry what’s it given me, helping younger generation progress.
Name three ingredients you couldn’t cook without.
Thyme, lemon juice and salt.
Which piece of kitchen equipment couldn’t you live without?
Kitchen equipment I couldn’t live without would be a good set of sharp pastry cutters.
What food trends are you spotting at the moment?
I’m spotting a lot more relaxed, casual dining restaurants coming onto the scene.
What do you think is a common mistake that lets chefs down?
Younger chefs thinking they’re better than they are, be a sponge, and write things down and listen to the seniors around you, because you will soon get really good.
What is your favourite time of year for food, and why?
I would say I’ve got two favourite seasons, the first being spring, when you start to smell the wild garlic coming through, then autumn when we’ve got all the earthy flavours coming through.
Which of your dishes are you most proud of?
The dishes I’m most proud of would probably be a monkfish Wellington or my take on an apple and blackberry crumble which is de-constructed.
How do you come up with new dishes?
Read a lot of cook books and I like to eat out.
Tell us three chefs you admire.
Three chefs I admire would have to be Daniel Clifford, Clare Smyth and Thomas Keller.
What is your favourite cookbook?
My favourite cook book is probably Eleven Madison Park.
Who do you think are the chefs to watch over the next few months?
- Jack Fields (Orme)
- Gabe Lea (Maya – to soon to open soon)
