Sent To Jail
The cream of Cornish chef talent spent the day in jail on Monday 13th November, but it was all in a good cause! The Chefs’ Knowledge Launch tour reached Bodmin to celebrate everything Cornwall with the location being the Bodmin Jail Hotel.
Welcome drinks by Chefs’ Forum Sponsors Brown Brothers Winery (Australia) and Forbishers Juices (Exeter) were offered to guests including chefs, restaurateurs, suppliers and key hospitality professionals from the Southwest followed by the main attraction – a four course lunch.
The Chefs’ Forum gathered together four top chefs from Cornwall (all very smartly-dressed in Chef Works jackets) to work the kitchens and delight the guests – and they did just that, according to Chefs’ Forum Director Catherine Farinha:
“We love coming to Cornwall. There is such a diversity of talent and scrumptious ingredients like Aussie Wagyu from Meat & Livestock Australia, TRUEfoods stock and the finest fresh produce from Dole Foodservice – It’s hard not to have a good time. And it was such fun to come to the Bodmin Jail Hotel. It’s such a cool and breath-taking location, fitted-out to the highest standard and the chefs put on a delicious feast for us.”
The top chefs on show were Gavin Edney from The Headland Hotel, Bruce Rennie from The Shore Restaurant, Dane Watkins from Bodmin Jail Hotel and Darryl Collins from Mullion Cove Hotel with Denis Drame MCA from Classic Fine Foods.
“The Chefs’ Forum always put on a show-stopping event,” said Dane Watkins from Bodmin Jail Hotel. “Today was no exception. It was a pleasure for us to play host and we had a fine lunch and it was great to see so many friends and professionals having a great time. It was also an introduction to us of The Chefs’ Knowledge and we can’t wait to start dipping into this treasure-trove of information.”
The lunch in full:
Starter – Gavin Edney (The Headland Hotel)
Agnolotti of caramelised artichoke, woodland mushrooms, Cornish Gouda and truffle
Fish course – Bruce Rennie (The Shore Restaurant)
Cornish Hake, squash, oyster mushrooms and nasturtium
Main course – Dane Watkins (Bodmin Jail Hotel)
Aussie beef fillet, smoked brisket cottage pie, heritage carrot and sprout
Dessert – Darryl Collins (Mullion Cove Hotel) & Denis Drame MCA (Classic Fine Foods)
Lemon meringue tart
Julio De Carvalho, General Manager at Bodmin Jail loved hosting his industry peers, he said
“It is fantastic to have such a high level of hospitality and catering expertise in one room, the energy is electric and its wonderful to showcase our venue. I believe it is crucial to support each other in the current climate, and this iconic industry event did just that, I’m really looking forward to the next one!”
Steve Snow, Managing Director of MCS Technical Products, a headline sponsor of the event said
“It was great to meet all the Cornish Chefs and showcase CookTek Induction. The chefs showed a great del of interest and it was fantastic to meet Gavin Edney from The Headland Hotel in person to thank him for his recent testimonial on our market-leading FlashGRILL. I really enjoy networking with the chefs and also other sponsors including UK pottery stalwart, Wedgwood who supplied eye-catching Renaissance bone china plates for the main course by Dane Watkins of Bodmin Jail, this really works for everyone who attends, from a brand profile-raising perspective and the sheer enthusiasm from everyone who attended.”
All sponsors are hand-picked and vetted/endorsed by our Patrons and Chef Members for being the very best in the business and we would very-much welcome applications from hospitality-targeted brands who would like to work with us, for more information, please contact catherine@redcherry.uk.com
Film & photography by Carlos Farinha
High Steaks Indeed
Something magical happens when great ingredients meet outstanding cooking methods and that’s what went down at Meat Feast in Manchester on Wednesday.
The special event organised by The Chefs’ Forum saw the best of Aussie Beef put through its paces by Bem Brasil in Manchester’s Northern Quarter.
Rui Rodrigues, Operations Manager at Bem Brasil was delighted to host his industry peers and showcase the restaurant concept, he said
“We were really impressed with the quality of the Aussie beef. As you can imagine, we get through a lot of meat across our three sites – About two tonnes a week. Our meat that we serve in Bem Brasil typically comes from the UK & Ireland, but its great to know that this quality product is now available alongside and it tastes delicious – I especially liked the dry aged version that we aged in the Klima, there was lots of marbling, and the dry aging gave it more of an intense flavour.
Its great that there’s now more choice of sustainable fresh produce for our chefs and the wider UK Market.”
Dry aged and wet aged steaks – sirloin, rib eye and picanha – from Jack’s Creek in New South Wales, Australia were cooked on skewers on a specialist grill with thirty hooks for multiple skewers to be cooked at the same time, to enable a steady flow of meat to be taken to the guests and carved at the table by skilled pasadores (waiters who carve the meat). Typical Brazilian sides including vinaigrette, fejoada (black bean and pork soup), garlic rice, cheese bread, farofa, batata frita and fried banana were also on the menu and everything was washed down with quality Australian wines from Brown Brothers, including Innocent Bystander Pinot Gris, Syrah and a delicious sparkling Moscato.
Talking about the event Catherine Farinha, Director of The Chefs’ Forum, said: “The marriage of Australian meat and Brazilian 
cooking was spot on. We used a mixture of dry ageing and wet ageing and utilised the Klima dry ageing cabinet to perfection. The meat was amazing and the cooking at Bem Brazil really brought out the rich flavours. It was a top event with some really great chefs in attendance.”
Stephen Edwards, UK Business Manager of Meat & Livestock Australia, said: “This was a truly great event for us to be involved with. Not only was it a perfect showcase of Aussie beef but it was thrilling to see it being enjoyed by so many top chefs from the North of England. Aussie beef is world class and Jack’s Creek are the current holders of the World’s Best Ribeye.”
Steve Snow, Managing Director of MCS Technical Products was on hand to present the Klima dry aging unit and tell the chefs about the process of aging the meat in advance of the event.
George Edwards, Category Specialist – Fresh Meat Sales & Marketing from Jack’s Creek London echoed the positive synopsis of the day, he said
“This was a great event with Meat & Livestock Australia and The Chefs’ Forum as we looked at our incredible Jacks Creek Black Angus Range.
A highlight was being able to compare wet and dry aging techniques on the same beef. We would like to thank Stephen Edwards for organising and inviting so many talented and inquisitive chefs.”
Chef of the Week: Andrew Spence, Head Chef at The Boar’s Head in Fife
How long have you worked at your current restaurant?
Since before it was open worked very closely with the owners and helping them achieve were collective dreams. Been open for about 2 years.
Where did your passion for cooking come from and where did you learn your skills?
The passion started at a young age of ten where I watched my parents cutting up a whole lamp on the kitchen table, where I learnt my skills was more then one place from beginning it in Scotland and then travelling over to France, Spain and Austria primarily, also travelling to South East Asia was a real eye opener for a different style of cuisine.
What do you enjoy most about being a chef?
To discover a whole other world within. Being able to work with food and amazing produce. mainly being able to inspire younger chefs to put in love for the food that they cook and most importantly putting a smile on people’s faces.
Name three ingredients you couldn’t cook without?
Love, passion and heart (salt helps as well!).
Which piece of kitchen equipment couldn’t you live without?
A spoon!
What food trends are you spotting at the moment?
Spotting veganism a lot as a trend, however hoping it will pass soon.
What do you think is a common mistake that lets chefs down?
Thinking money is more important than the food some of them cook, if they put love and passion into their food then money will come later however lots of them can’t wait.
What is your favourite time of year for food, and why?
Spring, as the cosey food is still there with a flourish of new beginnings and looking towards fresh colours of life.
Which of your dishes are you most proud of?
Every single one I put out the door, however I do have a few favourites but they’re a secret.
How do you come up with new dishes?
Take a fruit, vegetable or piece of meat, then elevate and create something special with it.
Who was your greatest influence?
That’s a hard one as most of the chefs I worked with I have been influenced by them all. In all really would be my mother and father as they always told me never to give up!
Tell us three chefs you admire.
Tom Kerridge, Marco Pierre White and Gordon Ramsay.
What is your favourite cookbook?
Practical Cookery.
Who do you think are the chefs to watch over the next few months?
From one Andrew to the next, Andrew Moss at The North Port.
What’s been your favourite new restaurant opening of the last year?
Our one! The Boar’s Head in Auchtermuckty!!
Winning by a Royal mile
On Monday 6th November Radisson Blu Edinburgh played host to a special culinary lunch, featuring four of the region’s top chefs along with a group of students from two local colleges.
The occasion was the launch of The Chefs’ Knowledge Lunch Scotland, organised by The Chefs’ Forum, one of the UK’s leading hospitality networking platforms. Students from Edinburgh College and West Lothian College were given the opportunity of a unique first-hand hospitality experience, working under the guidance of the finest chefs in the region.
Richard Mayne, General Manager at Radisson Blu, said: “This is a great opportunity for the students from two local catering colleges, and we are delighted to partner with The Chefs’ Forum on such a fantastic initiative. The experience the students will get from this is invaluable.”
The 238-room hotel centrally located on the famous Royal Mile in Edinburgh welcomed a room of 100 top Scottish hospitality industry professional to enjoy a mouth-watering menu created by chefs Andrew Spence, Gary Townsend, Jonnie Ferguson, Barath Kumar and Marco Drummond Nobrega.
“We’re overwhelmed by the star power in the kitchen,” revealed Catherine Farinha, Founder of The Chefs’ Forum. “We’ve come a long way and this year’s lunches have really caught the attention of our chefs and suppliers. Everyone that is contributing is really raising the bar of what we can achieve which is fabulous for the students who come to learn on the day.”
Barath Kumar, Head Chef at Radisson Blu Edinburgh, said: “It was great to welcome the guest chefs and students to our kitchens. This is such an amazing way to celebrate our partnership with The Chefs’ Forum and work alongside some of the best chefs in Scotland. It was wonderful to get such great feedback from the guests and for the students to taste the food. I was proud to showcase Radisson as a brilliant employer, fully invested in ongoing training and development of the team.”
What the guests ate…
Amuse bouche – Andrew Spence (The Boar’s Head)
Andy’s seared Isle of Seil hand dived scallop, pickled shallots, parmesan crisp, sauce blanc, parsley oil, topped with Koppert Cress Moai Caviar & sea herbs
Starter – Gary Townsend (Hotel du Vin One Devonshire Gardens)
Aussie Lamb rump, Red Lentil Dahl – Cauliflower – Onions – Vadouvan Spice – Coriander
Fish course – Jonnie Ferguson (Roux Scholar 2022 & The Glenturret Lalique Restaurant)
Royal Greenland Cod, Fermented Celeriac, Oyster Mushrooms and Kanzuri
Main course – Barath Kumar (Radisson Blu Edinburgh)
Aussie beef mignon, barbacoa brisket, roscoff onion, truffled mash, cauliflower Dubarry, duxelles and port jus
Dessert – Marco Drummond Nobrega (The Bonham Hotel)
Chocolate ganache & raspberry aquafaba Honeycomb & vanilla ice cream
The Chefs elected two ‘Stars of the Day’; one from Edinburgh College and one from West Lothian College, who really impressed on the day.
It was Callum Young from Edinburgh College and Dianne McGowan from West Lothian College who each won a copy of The Chefs’ Knowledge.
Callum said
“I have really enjoyed the day and I am overjoyed to win a copy of The Chefs’ Knowledge. I have seen it at college, but to have my own copy is truly amazing. I really enjoyed working with Roux Scholar, Jonnie Ferguson who I see as a real inspiration, I really have had a wonderful day today.”
Any Scottish chefs wishing to get involved with The Chefs’ Forum or the colleges who participated should contact brogen@redcherry.uk.com
Roux Scholarship 2024: Entries Open as Roux Family Celebrate the 40th Anniversary of the Competition
The Roux Family is delighted to reveal the details of The Roux Scholarship 2024, which sees some exciting developments set to mark the 40th anniversary of the competition. Entries open today with UK-resident chefs, aged 22-29, invited to create their own recipe using a delicious range of ingredients.
Emily Roux joins the judging panel and Board of Directors
Chef Emily Roux is chef-patron of Caractère Restaurant in Notting Hill and trained for several years in some of France’s best restaurants before returning to the UK in 2016 and opening Caractère in 2018. She brings her knowledge and talent for cooking French and Italian cuisines to the judging panel, as well as her personal expertise and perspective to the Board of Directors. She said: “I am super excited to be joining the panel of judges. Being alongside some incredible chefs and previous winners is a real honour. The Roux Scholarship is a real trampoline for any young chef’s career.”
National final to take place at the Alain Roux Culinary School at The Waterside Inn
The new Culinary School is set in Michel Roux OBE’s former home at The Waterside Inn and was created as a unique centre of culinary education and training for the restaurant’s own kitchen and front of house staff, as well as guests. The six national finalists will use state-of-the-art equipment on its six kitchen stations and will serve their dish to the judges in the adjoining Michel Roux library, which holds Alain’s late father’s extraordinary collection of books. Its interiors were designed by Laura Roux.
Alain Roux said: “The 2024 final will feel like a homecoming! We are literally bringing The Roux Scholarship home… to my father’s home and I could not be happier. There can be no better tribute, as we look to celebrate 40 years since the founding of The Scholarship by my father and uncle. The legacy of which he was most proud is The Roux Scholarship. Next year, in his own kitchen, we will choose our new Scholar to join the family.”
Michel Roux Jr said: “In life, there are ‘pinch me’ moments and to be able to hold the 40th anniversary Roux Scholarship final in what was my uncle’s house is definitely one of them. Both brothers would be so proud to see the school and that we are holding the final there.”
Recipe challenge 2024
The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
- One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in.
- In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred.
- A sauce must accompany the dish.
Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/
Chairman Alain Roux said: “The short loin of gilt pork is one of my favourite cuts and, like the kidneys, offers great value and inspiration to create a fantastic dish. The loin is super versatile with the juiciest, most succulent meat and exceptional subtle flavours. The Roux family loves offal and we will be looking for careful preparation and technique to best preserve texture and flavour. There’s so much scope here to use different styles, flavour combinations and techniques, it should prove a fascinating challenge for our would-be scholars.”
Chairman Michel Roux said: “Short loin of pork, especially from the shoulder end, is a tremendous cut; lots of marbling, skin and the kidneys to regale the palate. This recipe challenge has so much potential for creativity and different styles of cuisine.”
What else is new for 2024?
- The Roux Scholarship is delighted to welcome two new sponsors: The Macallan, renowned worldwide for its extraordinary single malt whiskies; Showerings Cider, a family-owned business that has making award-winning cider for 180 years.
- This will be the second year that the winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps.
- As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form.
- For the two years after the pandemic, the age limit was increased to 31. However, the upper age limit for the 2024 competition will be exactly 30 years old. Therefore, if a chef turns 30 on or before 1st February 2024 they qualify for entry.
- The Roux Scholarship continues to be dedicated to encouraging chefs of all genders and ethnicities to enter the competition, with diversity and ethnicity monitoring included in the application form. To read the White Paper produced in 2022 following the Round Table discussion, visit the website at: rouxscholarship.co.uk/diversity-and-the-roux-scholarship/
- The 2024 competition will be the fourth time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
- The Honorary President of Judges will be announced in due course.
The Judges
In addition to Emily Roux The judging panel will remain the same for the 2024 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE.
Important dates:
22nd January 2024: Deadline for applications.
7th March 2024: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
8th April 2023: National Final at The Waterside Inn Culinary School. Award ceremony venue TBC.
Prizes
In addition to the two options for the star prize, the winner receives up to £12,000, to support their career development as well as a host of fabulous prizes from our sponsors.
Chef of the Week: Matt Powell, Group Executive Chef at Hotel du Vin
How long have you worked at your current restaurant?
I have been with Hotel du Vin and Malmaison for 25 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for food came from my grandfather who was a greengrocer.
What do you enjoy most about being a chef?
Being creative and every day is a different day.
Name three ingredients you couldn’t cook without.
Good quality oil, good quality butter and Maldon sea salt.
Which piece of kitchen equipment couldn’t you live without?
Am I allowed to say my knives I think knives are very personal to a chef and I find it hard to do my job with out my own.
What food trends are you spotting at the moment?
I’m not sure it’s a current trend but I see people using cheaper cuts e.g. rump for Sunday roast instead of rib or sirloin, also for example we use topside instead of fillet of our tartar.
What do you think is a common mistake that lets chefs down?
Attention to detail and taking time to do things the correct way.
What is your favourite time of year for food, and why?
Autumn, I really liked the braised dishes like beef bourguignon and hot desserts apple tarte tatin.
Which of your dishes are you most proud of?
Again our beef bourguignon as we are always trying to make it better by tweaking it here and there but still keeping it authentic.
How do you come up with new dishes?
Working closely with my team bouncing ideas of each other.
Who was your greatest influence?
In cooking it would probably be the old executive chef for Malmaison and Hotel du Vin, Keith Shearer.
Tell us three chefs you admire.
Stephane Reynaud, Henry Harris & Mark Hix.
What is your favourite cookbook?
Ripailles or 365 by Stephane Reynaud.
Who do you think are the chefs to watch over the next few months?
Andrew Clarke.
What’s been your favourite new restaurant opening of the last year?
Bouchon Racine in Farringdon.
Zingy Pearls in the Limelight
The citrus australasica is one of nature’s true sparkles. Known as finger lime and lime caviar the skin of this remarkable fruit from Queensland and New South Wales in Australia’s rainforest region is full of juicy vesicles or pearls. Depending on the variety these can look and taste very different which is what gives the finger lime its allure as a prized chef ingredient.
The fruit has been known and eaten by indigenous Australians for thousands of years before lemon, citrus medica,emerged in the Mediterranean around 300 BC. The pearls of the finger lime are Australia’s superfood because of their nutritional content.
Lime caviar UK sells 100% natural finger lime pearls (vesicles), extracted from quality fresh finger limes which are frozen and packed for dispatch. It is ready and available all-year-round in 4 varieties – Sunrise (red), Pink Pearl (pink), Chartreuse (yellow) and Emerald (green). It is additive-free, gluten-free, allergen-free, vegan and high in folate, potassium and vitamins C and E. The taste, texture and structure of the pearls is amazing.
George Ormond, Head Chef at Murano, said:
“We love the versatility that lime caviar offers us. We regularly use it to accompany fish and find the constant product delivers on everything we need. Knowing we are able to have this ingredient at our fingertips whenever we need it has such great benefits over other sources. It’s an all round great product all chefs need to have.”
Cherish Finden, International Pastry Consultant, said:
“Lime Caviar is indeed a remarkable addition to the world of culinary delights. These unique, edible pearls, when delicately sliced open, reveal a mesmerizing burst of flavour that awakens the taste buds with an intense, wild, and exotic flavor profile. Their distinctive citrusy notes and tiny, jewel-like appearance make them a prized ingredient in haute cuisine, elevating dishes with their unparalleled sensory experience.”
Jai Shaikh, Head Chef at The Ivy (West Street), said:
“Finger lime caviar – What an amazing and vibrant ingredient to add your menu. Beautiful shades of colours, especially the sunrise red pearls. Love the fact that the natural freshness has been preserved and all the flavours are still intact. Highly recommend it.”
Jai’s dish
About Lime Caviar UK
Launched to the market in mid 2018, lime caviar can now be found in an increasing number of top-end restaurants, cocktail bars, hotels, resorts, casinos, convention centres, catering houses and retail outlets around the world. We recommend that it be served frozen. It is spoonable and thaws rapidly. The frozen shelf life is long, so feel free to stock-up – Your guests will not be disappointed!
Galton Blackiston, Chef Patron at Morston Hall, said:
“I really enjoy lime caviar in all guises. I either use it as a garnish on certain fish courses, or incorporate lime caviar into ice creams . Lime caviar comes in several natural shades of colour which really enhances presentation. Also has a wonderful flavour, it’s a must have in our kitchen.”
Saravanan’s canapé – Heritage tomato tartar, cream cheese & lime caviar
Saravanan Palanipandichamy, Executive Sous Chef at Raffles London at The OWO, said:
“It’s a great product to use in the culinary world. It can be used with various dishes like sea food ceviche, shellfish tartar, and also amazing with fresh tomatoes and avocadoes. It has a unique sharpness, and a well balance freshness flavour of citrus lime. It’s also beautiful looking.”
Neslon Barros Sa, Executive Pastry Chef at South Place Hotel, said:
“Lime caviar is an amazing product to use, we use it in both South Place and Angler restaurants on sweet and savory menus. It’s absolutely delicious with scallops , and goes well with our pumpkin pie dessert.”
Franciane Tartari, Head Pastry Chef at Sketch, said:
“It’s an amazing fruit and the Lime Caviar enhances the texture and flavour. I love the range of caviar that gives the possibility to play on the plate with different types of acidity turning the dish in a moment of surprise, an unexpected ingredient that can change and balance everything.”
For more information go to www.lime-caviar.co.uk
Ace Charity Dinner Raises Roof for PM Trust
On the 27th October 2023, The Association of Catering Excellence held a wonderful charity dinner at House of Lords within the iconic Houses of Parliament.
The event started with reception drinks, then guests were led to the Peers’ Dining Room for dinner.
Catherine Farinha attended the event, representing The Chefs’ Forum, she said
‘It was an honour to attend such a prestigious event as a guest of our recruitment and staffing sponsor, OFF TO WORK. I have since spoken to Ruston Toms, Chairman of The PM Trust and have invited him to see first-hand the work we’re doing to support West London College with The Chefs’ Forum Academy. I’m really excited about the opportunities that The PM Trust could give students at our London Colleges, helping them to aim for the sky and finish their education and training, without having to leave due to financial reasons.’
Robert Persson, Managing Director, London & Southeast, OFF TO WORK was delighted to host the table, he said
‘Networking and the meeting of senior hospitality minds is very important and I’m sure there were many great conversations at the table and in the room at this brilliant event. It was a great opportunity for me to show my appreciation to my clients and peers and bring them together with a common goal of supporting the next generation – Huge thanks to the organisers and to all those who attended and made it a wonderful evening.’
House of Lords was a wonderful venue and it was clear that the charity dinner was a sell-out event. All proceeds from the raffle and auction on the night went to The PM Trust and there was a generous donation of £10,000 from The Association of Catering Excellence.
Ruston Toms said
‘On behalf of myself and my fellow trustees, we are enormously grateful to the ACE committee for choosing The PM Trust as their nominated charity. We are a small charity that has been supporting young hospitality workers in Greater London for over 70 years. The main purpose of the Trust is to help make hospitality the career of choice for young people and assist them with furthering their training and development by way of providing bursaries and grants.’
It was a great opportunity for The Chefs’ Forum to meet hospitality professionals across all sectors; From the NHS, to high-end contract and events caterers, as well as senior chefs and F&B managers, all of the wonderful people who make our industry truly amazing – Here’s to a well-connected future!
Photo credit: Demir Ozyurt
Showcasing Hotel du Vin
The Hotel du Vin in Poole hosted The Dorset and Hampshire Chefs Knowledge launch lunch on Monday 30th October to great acclaim. Chefs from the wider Hotel du Vin and Malmaison Group took over the kitchens to produce a lunch to remember. The whole event was a celebration of the talent across the group as well as working with some of the world’s best ingredients such as Australian Rare Honey and Australian Beef & Lamb. The chefs went classical to showcase the ingredients as a glimpse of the menu reveals:
Starter – Rob Carr (Hotel du Vin Brand Support Development Chef)
Chicken liver parfait, brioche toast and raisin chutney
Fish course – Matt Darby (Hotel du Vin Poole Head Chef)
Severn & Wye smoked salmon classic, treacle soda bread and fromage blanc
Main course – Matt Powell (Hotel du Vin Group Executive Chef)
Aussie ribeye, béarnaise sauce & pomme pont-neuf
Dessert – Darren Rockett (Hotel du Vin Poole Sous Chef)
Pot au chocolat, classic chocolate mousse with crème Chantilly
Catherine Farinha, Director of The Chefs’ Forum said: “I love Hotel du Vin and it was such a great pleasure to organise a showcase of their talent. The simplicity of the menu, backed up by the quality of the ingredients and the wine, showed why Hotel du Vin is still a great hotel group. The event was a triumph.”
Clare Rockett, GM at Hotel du Vin, Poole said
“We’ve been proud supporters of The Chefs’ Forum in Dorset for nearly a decade, it is great to be hosting this fantastic lunch showcasing our group. Chefs and brilliant Taste du Vin menu. My husband is the Sous chef here and our son, James is also a chef and attended today as a guest, we’re a hospitality family and today really celebrates this!”
Any chefs or hospitality professionals interested in learning more about career opportunities with Hotel du Vin can check out latest vacancies here: https://www.hotelduvin.com/careers/
Film and photography by Carlos Farinha.
Karri on Honey
Karri is one of three honeys being promoted in the UK by Australian Rare. It comes from the South West Australia Biodiversity Hotspot which is a region home to 12,000 indigenous plants. It is an area of unparalleled purity and natural beauty. It is also home to the Karri tree from which the honey comes.
If you thought that was enough to make it rare then consider that the Karri tree only flowers once every 7-10 years. Now we’re talking really rare. Aside from Karri Australian Rare also feature Jarrah and Dwutta, both indigenous trees and both native to South West Australia. The Jarrah tree takes 120 years to mature. From maturity the tree produces its highest quality nectar, and hence honey. Most of the Jarrah trees that have been the source of this years’ honey batch are over 300 years old.
However, age and rarity are a side issue. What makes Australian Rare honey so remarkable is the purity, traceability and ethical nature of the product. The flavours of the honey have been selected by a team of honey sommeliers and scientists from hundreds of different batches all made by trusted partners from across this unique biodiversity hotspot to represent the best of every season.
These honeys are exceptionally pure and full of the nutrition that only the very best honey possesses and that’s what makes Australian Rare so very special.
We conducted our own taste tests of these three honey types and can confirm that have the requisite delicate flavours to make chefs very excited to work with them. As with salt, olive oil and chocolate there is now a batch of honeys to add to the very best menus and something for wine sommeliers to get excited about.
