Food Standards Agency Calls for Allergy Information to be Published on Menus
Restaurants should be forced to publish allergy information on menus, according to The Food Standards Agency (FSA) and is putting its weight behind calls for ‘Owen’s Law’ to be introduced.
18 year old Owen Carey suffered an anaphylactic shock after eating chicken containing buttermilk in 2017. The family had told the restaurant staff, where they were celebrating Owen’s birthday, that he was allergic to dairy and are now demanding the change in the law.
Catherine Farinha, Director of The Chefs’ Forum, said: “Our work with the NHS for the forthcoming publication, The NHS Chefs’ Knowledge has highlighted allergy awareness in hospitals and we are keen to promote that further. It’s clear that allergies are increasing and something needs to be done to protect the growing number of people who suffer.”
The NHS is proud to be working with Tanya Laperouse, mother of Natasha Ednan-Laperouse, who died after she ate an artichoke, olive, and tapenade baguette from a Pret a Manger store at Heathrow Airport in July 2016.
Natasha bought the innocuous-sounding baguette from the Pret store at Heathrow, unaware that it contained sesame seeds and subsequently had a severe allergic reaction within minutes of her flight taking off for Nice.
Despite her father administering two Epi-pens on her, Natasha had several cardiac arrests during the flight and died later that day at a French hospital. This story cannot be told often enough. If you don’t think food allergies are serious then you are very much mistaken.
Too many people are scared to eat out or on the go. That might sound ridiculous but, sadly, it’s true.
Food allergies are real and they are growing. This is not the space to discuss why they are growing. Instead, it’s enough to impress on chefs working in both healthcare and hospitality sectors that allergies exist and need to be taken seriously.
Natasha’s Law concerns labelling. If you prepare food on the premises and you then package it for sale then you must, by law, list all ingredients and highlight any of the 14 major allergens it may contain.
Now, Owen’s Law will serve to do the same in restaurant menus and we very much look forward to reporting ongoing progress made with this fantastic initiative.
The 2024 Student Pastry Chef of the Year is Open for Entries!
Now in its fourth year The Chefs’ Forum Student Pastry Competition of the Year 2024 is open for entries and welcomes applications from students and apprentices currently studying a hospitality and catering course or apprenticeship in the UK.
The competition showcases the great student and apprentice talent within the UK’s colleges, learning providers and universities. At the same time it also advertises the tremendous opportunities currently on offer in the pastry sector across the country and abroad.
To enter we require a CV, 3 photos of either plated desserts, cakes and/or decorative items and a description outlining why you wish to enter the competition (This could be presented as a short video or in writing).
The 12 top pastry chefs judging the final will be:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Michael D’Angelo – Head Pastry Chef at Louie London
- Franciane Tartari – Executive Pastry Chef at 1 Hotels
- Enrico Carloni – Head Pastry Chef at The Peninsula
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Nelson Sa – Executive Pastry Chef at South Place
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Ross Sneddon – Executive Pastry Chef at The Balmoral
- Bobby Singer – Executive Pastry Chef at Duck & Waffle and SushiSamba
- Daniel Pearse – Executive Pastry Chef at Rhubarb
- Mauro Di Lieto – The Landmark/Winner Bake Off: The Professionals 2023
Please note: This competition is open to all students and apprentices, regardless of age, currently enrolled on a culinary/hospitality and catering course or apprenticeship in the UK.
Franciane Tartari, lead judge said of this year’s winner: “This year we set a high bar for the students, and they really delivered. Kai Whittaker’s rum baba was a real demonstration of skill and showed why it is so important to study the craft of pastry. Every element of his dish was perfect, and he was a worthy winner in a strong field.”
Take look at this year’s final:
We look forward to seeing your name in lights as the competition progresses!
For more information and entry details please email alexandra@redcherry.uk.com
Jupiter Lights It Up at West London College
Jupiter Humphrey Bishop is proof that if you set your mind to something you can achieve it. The 2023 winner of The Gold Service Scholarship gave a talk to West London College students recently as part of The Chefs’ Forum Academy.
“I started out studying to be a chef at Eastbourne College,” Jupiter told students. “But, during a work placement experience at The Grand Hotel in Eastbourne I started to see that front of house was just as interesting as the kitchen. My friends all chose to do work placement in a fun cafe. I thought I needed to challenge myself and get out of my comfort zone and so I chose The Grand. I loved it. I absolutely loved it.
“After my time at college they offered me a job and I took it. Now, years later, I am incredibly lucky to have won The Gold Service Scholarship and my life this year, since winning, has been a roller coaster of experiences and public speaking – and it hasn’t finished yet!
“It’s a real privilege to talk to college students about hospitality. It wasn’t that long ago that I would have been sitting in the audience. My goal is to try to explain that I set out with a goal in mind. I liken it to going to the supermarket. If you go shopping without a list then you will wander round the aisles just looking before you make a choice. You might or might not get what you want. But, if you make a list before you go then you will, invariably, find what you are looking for. That’s what I did with my career choices. I decided I was going to see where I could go in the hospitality industry and at every stage I chose to go beyond what I thought I was capable of.
“I later worked at the world-famous Cliveden House in Berkshire as Head Waiter and then I applied to The Royal Household which I thought was a jump too far but was accepted and the rest is history.
“I entered The Gold Service Scholarship on the advice of my peers in The Royal Household and I am so grateful for their support and guidance. Now, I’m on a steep learning curve and so much is coming my way. I’m keen to inspire all young people that hospitality is a rewarding career and if you set your sights high you can achieve anything.
“Part of my prize for winning are some incredible experiences. I’ve been to Champagne to Laurent Perrier. I’ve been to Bangkok to the Mandarin Oriental and I’m about to go to Switzerland to study in Lausanne at a top hotel school. Then it’s off to Portugal to learn about port at Graham’s.
“My job at The Royal Household is as a footman and this means I am working on huge state occasions such as state visits and I’ve already experienced a coronation and a state funeral as well as a garden party.
“There is so much to learn and I’ve also been accepted into the Institute of Hospitality and am serving on the Youth Committee. Seriously, if I can do it… you can too! Aim high, make a list and go for it.”
Looking Forward to 2024
Focus Group. Chefs’ Lunches. Solus Lunches. Market Challenge. Taster Days. Student Pastry Chef of the Year Competition. Employer Showcase. These are the words that sum up our big 2024 following on from the ground-breaking work we did in 2023.
Our incredibly popular regional lunches are expanding next year in so many different directions. College students continue to be a big part of our calendar with our market challenge coming to Birmingham and Taster Days happening at our Academies as well as the fourth Student Pastry Chef of the Year final at West London College in May.
We’ll be continuing our international work, too, with focus events and lunches for Aussie Beef & Lamb in the diary. However, perhaps the biggest growth area for The Chefs’ Forum are the employer showcase partnerships that we are conducting with larger groups.
Next year we are working with Brownsword Hotels across their estate with a fantastic event being held at The Bath Priory in April. We took the opportunity last week to visit Jauca and his team to plan a Chefs’ Lunch showcasing chefs from the group, including Nicholas Chappell (Slaughters Manor), Mark Potts (Buckland Manor), Paul Peters (Amberley Castle) and Jauca Catalin (The Bath Priory).
While we were there, we were treated to a fabulous festive tasting menu and we simply had to capture it all on camera to give you a taste of things to come.
What did we eat?
Tart
Tartlet of Quail Eggs – Braised Onion – Shimeji Mushrooms – Winter Truffle
Scallop
Orkney Scallop – Salt Baked Celeriac – Soy & Truffle Vinaigrette – Wiltshire Truffle – Chicken Vanilla Split Jus
Pigeon
Royal Squab Pigeon Breast – Braised Chicory – Tamarillo – Madeira Jus
Turbot
Cornish Wild Turbot – Shellfish Mousse – Squid Ink – Sea Vegetables – Razor Clams – Miso Sauce
Beef
Dry Aged Fillet of Beef – Smoked Brisket – Salsify – Lovage – Red Wine Reduction
Chocolate
Valrhona Gianduja Dark Hazelnut Chocolate – Butterscotch – Passion Fruit
Soufflé
Apple & Blackberries Soufflé – Cinnamon Ice Cream – Blackberry Sauce
Full details of next years events will be published soon. So, get your diaries out. These are the events we have planned, so far…
- Monday 5th February – Dorset & Hampshire Lunch at Chewton Glen
- Tuesday 12th March – Aussie Beef & Lamb Focus Day for Asian Kitchens at South & City College Birmingham
- Monday 18th March – Bristol Lunch at The Bristol Beacon
- Monday 22nd April – Cotswolds & Bath Lunch at The Bath Priory
- Wednesday 8th May – Aussie Beef & Lamb Focus Day for Mid-range/casual dining at West London College
- Tuesday 14th May – Student Pastry Chef of the Year Final at West London College
- Monday 20th May – Birmingham & Midlands event – Afternoon tea and tour at World of Wedgwood
- Wednesday 22nd May – Aussie Beef & Lamb Focus Day for Fine Dining at West London College
- Monday 10th June – Aussie Beef & Lamb Lunch at City of Bristol College
- Monday 17th June – Aussie Beef & Lamb Lunch at Temper (London)
- Monday 16th September – Kent & Sussex Lunch at The Cave Hotel
- Monday 4th November – Cornwall Lunch at Mullion Cove Hotel & Spa
- Monday 11th November – Devon Lunch at Courtyard by Marriott Exeter
If you would like to attend any of these events please email brogen@redcherry.uk.com
We’re very much looking to seeing you in 2024!
Tom Hamblet Wins MasterChef: The Professionals 2023
Tom Hamblet, 24, Sous Chef at South Lodge Hotel in Sussex has won MasterChef: The Professionals 2023. In the final he beat Kasae Fraser, head chef at Robun in Bath and Tommy Thorn the former head chef of Ethicurean in Bristol.
Unusually, Tom works under his father, Lewis at South Lodge where Hamblet senior has been Executive Chef for the last 25 years. His mother Haley is a pastry chef at the Sussex hotel.
On winning Hamblet said: “I’m lost for words. It’s been such a good experience. I’ve done it! The trophy’s here. I’m holding it! I couldn’t be happier right now. I’m just going to enjoy the moment.”
He later told The Caterer: “Entering MasterChef was something I was very reluctant to do as it’s such a risk, but I’m obviously glad I did now, it was such an eye-opening experience and I thoroughly enjoyed it. I learnt a lot about myself and what I’m capable of.”
He said of his parents: “It’s really nice to hear how proud they are. It’s a big moment for me and them.”
Tom’s winning menu started with a poached native lobster tail with blanched red and yellow cherry tomatoes, filled with lobster claw meat in a lobster and chilli oil, topped with a lemon verbena gel, courgette balls and a creamy lobster and tomato sauce Américaine.
The main was seared beef fillet on a bed of pan-fried oyster mushrooms, served with braised beef cheek wrapped in brick pastry, topped with a poached oyster, a lovage emulsion, salsify, beef and red wine sauce and a beef and oyster tartare.
To finish the young chef served an olive oil sponge filled with an olive oil jam, topped with a set lemon curd, crème fraiche cream, fennel tops and a fennel pollen tuille, served with a fennel seed ice cream.
Chef of the Week: Mauro Di Lieto, Executive Pastry Chef at The Landmark and Bake Off: The Professionals Winner 2023
How long have you worked at your current restaurant?
I have been the head of pastry kitchen at the Landmark London Hotel since April 2019.
Where did your passion for cooking come from and where did you learn your skills?
Passion for baking for me is a family tradition: My parents owned an ice cream and cake shop. I grew up helping them to cut fruit, fill choux buns, clean baking trays. I learnt my basic skills there, watching the pastry chefs working in our kitchen. I perfected my skills in the famous pastry school CAST Alimenti, traveling around Italy and working with several great Italian chefs like Inginio Massari, Leonardo Di carlo, Emmanuele Forcone and Davide Comaschi.
What do you enjoy most about being a chef?
My favourite part of the job is creating new desserts. Matching the ingredients creatively, finding the perfect balance, exciting textures and temperatures.
Name three ingredients you couldn’t cook without.
I love pears, you can always find them in my menus. I also like pistachios, preferably from Sicily. I’m also a huge fan of star anise, especially when poaching fruits, or infusing milk for custards.
Which piece of kitchen equipment couldn’t you live without?
At the moment, my favourite piece of equipment is the spinner: I use it for our afternoon tea pastries, for decorating our plates in the Winter Garden restaurant and for our baked Alaska signature dessert on our banqueting menu.
What food trends are you spotting at the moment?
Having just opened our pastry shop, I had the opportunity to play with more creative Viennoiserie. I made a new version of croissants, called a “broissant” inspired by (combining brioche- the Italian version of a croissant- and a French croissant). It has a more elegant presentation, with more colour and exciting flavours.
What do you think is a common mistake that lets chefs down?
The biggest mistake a chef can do is to forget the customer and cook only to satisfy his or her own ego. It’s important to remember what guests expect from their meal: they would like a delightful experience not a technical masterpiece. To appreciate what they are eating, they need to understand it. It’s our mission to make our food exciting, nicely presented, clear with recognisable flavours and enjoyable textures.
What is your favourite time of year for food, and why?
I love Christmas time and the traditional Italian pastries that come with it: panettone, pan d’oro and mustaccioli, which is a typical south Italian spiced biscuit.
Which of your dishes are you most proud of?
My last signature dish was inspired by one of my Bake off: The Professionals challenges. It’s a dark chocolate and black truffle mousse, with a pecan and coffee dacquoise, pear and vanilla compote, pear and limoncello sorbet. It’s one of the most intricate and interesting mixes of flavours I have ever made. With proper balance, it yielded extraordinary results – and a win at bake off!
How do you come up with new dishes?
I always apply the rule I’ve learned from one of my favourite pastry chefs Gianluca Fusto: 3 flavours, 3 textures. When I find the 3 seasonal ingredients I want to use, I think about how to balance them. In the end I take care of the presentation.
Who was your greatest influence?
I’m inspired by the great Italian pastry chefs. Iginio Massari, the godfather of the Italian“pasticceria”. His style is very classical and reminds me to remember and celebrate my Italian heritage. Gianluca Fusto, the modern side of the Italian pastry culture. Creative and respectful of the fresh ingredients.
Tell us three chefs you admire.
Markus Bohr, executive pastry chef at Harrods. The level of perfection he achieved at the pastry counter, in the chocolate room and in all their outlets, together with his team, is pure poetry. Martin Chiffers, international pastry consultant. I was lucky to work with him and he is an institution for the British pastry arts. He is a living pastry encyclopaedia, ever in evolution. And a man with a big heart. Nicolas Rouzaud, executive pastry chef at The Connaught. In my opinion, his pastry kitchen is the best in London. Nice desserts, nice afternoon tea and an impeccable counter in their pastry shop.
What is your favourite cookbook?
Tradizione in evoluzione” by Leonardo di Carlo. A 1000-page book, all the pastry art in one book, complete with theory, methods and recipes. Every Italian pastry chef keeps a copy in their locker.
Who do you think are the chefs to watch over the next few months?
Phil Khoury, without a doubt. After he published his book about plant-based desserts, he is being very active. Plant based is the future and he is well positioned to be the pioneer and drive the revolution.
What’s been your favourite new restaurant opening of the last year?
Not really into new restaurants, but I love to go to bakeries when I am off. I am excited to see the chain “buns from home” doing so many new openings. The product and the concept are fantastic, simple but inventive for a very reasonable price!
Brinda Delights at City of Bristol College
The Chefs’ Forum were delighted to be at a special evening at City of Bristol College last night (30) November, to taste the wonders of Brinda’s Mauritian Delights.
Local chef, Brinda Bungaroo is well known for her blog and social media channels where she cooks for from her native Mauritius.
The Gourmet Evening, held in the The City Restaurant (College Green Campus) was an opportunity for catering students to get a valuable introduction to the food of Mauritius where Brinda grew up and was inspired by her parents and the local cuisine.
Brinda said
“I love cooking with the students, its so very rewarding seeing how much they enjoy these guest chef evenings and it’s great to see how supportive the lecturers are of the students. It was great that we had a full house last evening and loads of positive feedback – I can’t wait for the next one.”
In simple terms, Mauritian cuisine is a hybrid of Chinese and French styles with both cultures playing a part of the history of the island (which is located in the Indian Ocean not far from Madagascar and The Seychelles).
Lola Spurrell
Desmond Smith, Restaurant Manager welcomed the guests and thanked them for the support he said
“Without customers support in attending these dinners, the students can’t practice and develop their skills to make them industry-ready, gaining valuable function experience.”
Lola Spurrell, L2 Professional Food and Beverage student was dedicated to serving The Chefs’ Forum’s table, she said
“I really look forward to these events, its so lovely to talk to the guests and meet so many different chefs cooking various cuisine types. I am currently working at Bristol Airport in Brig & Stow, as a bar attendant and waitress and being able to hone my skills at guest chef evenings like this, really helps me with my job outside of college.”
Guests ate:
- Prawn crackers
Bao bun- Rouleau du Printemps (vegetable spring roll)
- Goujon du poison Chinois (fish goujon)
- Gato Arouille (Taro fritters)
Followed by sharing dishes of
- Poulet ek la sauce l’ail
- Chicken in garlic and Asian sauce
- Poison aigre doux (sweet and sour fish)
These were both served with egg and vegetable fried rice and stir fried bok choi.
Catherine Farinha, Director of the Chefs’ Forum, said: “What a brilliant evening with delicious food from Brinda and the students, overseen by Chef Lecturer Ryan Fernandes and excellent service from Lola and the excellent front of house team, headed-up by Desmond Smith. Mauritian cuisine is so unique and it was a triumph and a great experience for the students. Hats-off to City of Bristol College for organising using such a memorable evening.”
Gourmet dinners at City of Bristol College are a four-course set menu planned by guest professional chefs. Dishes are produced by the catering students under the watchful eye of the guest and lecturer chefs, who offer advice and guidance to help them hone and develop their skills.
The final gourmet evening of the year will be held on 9 June with Chef, Author and Presenter, Romy Gill MBE. Call 0117 312 2712 to book your table!
Photography: Carlos Farinha
World Young Chef Young Waiter and Young Mixologist Winners 2023
The World Young Chef Young Waiter and World Young Mixologist 2023 finals were held at the iconic Lycée Rainier lll in Monaco. The winners of the competition were announced at the Salle Empire of Hotel de Paris in Monaco, during a special awards dinner on the 24th November 2023. Each of the three winners received a share of the $15,000 grand prize.
We are delighted to announce that the winners of the World Young Chef Young Waiter and Young Mixologist competition are:
Team Singapore
The winning Chef is Ian Tan from Bottega Di Carne Singapore (right)
The winning Waiter is Belle Torres from Restaurant Zen Singapore (left)
The winning Mixologist is Zana Mohlmann from Manhattan Singapore (middle)
Ian Tan from Bottega Di Carne Singapore said: “This experience gave me the platform to be able to put Southeast Asian cuisine on the map. Not only did it get me to the world stage, but I also won it. I’d like to share with the rest of the world, that no matter where you come from, all of the food you love, be it from the street or at home all have a place in this world. I’d like to encourage everyone to be proud of their ethnicity, their culture, their food and most importantly their friends and family, may all ALWAYS dine with an open heart and an empty stomach.”
Belle Torres from Restaurant Zen Singapore said: “The WorldYCYW finals 2023 didn’t come easy for me before flying to Monaco. My visa got rejected on the first try and the second try. It was a nerve-racking waiting game, and I was losing hope to represent Singapore in the World Finals. Few days before flying to Monaco, the consulate contacted me about my visa, and voila! Visa Approved!! Fast forward to the Airport scene, there was another hiccup! Our flight was getting transferred to different airlines and so on. It was once in a lifetime experience! Lots of fun experience and learning throughout the competition, meeting unfamiliar faces but little did we know we are all connected with mutual connections. I still feel ecstatic whenever I look back on what happened. It was such an honour and humbling opportunity to bring back the trophy home as World YCYW Champion Waiter 2023, I hope we can inspire more young people to ignite their passion for hospitality.
“GO BIG or GO HOME!”
Zana Mohlmann from Manhattan Singapore said: “WYM gave me new friends around the world and in Singapore! This competition is going to be one of the best platforms for young professionals to expand their careers globally.”
The world champions were chosen from nine chefs, nine waiters and four mixologists from England, Wales, Singapore, Ireland, the Cayman Islands, Hong Kong, Monaco, USA and Scotland. Finalists were judged by a panel of esteemed culinary experts, food critics, and industry leaders. Among the esteemed chef judges were Adam Handling, Mario Perera, Michael Kwan, Emanuele Del Signore, Paul Walsh, and Adam Thomason. The waiter judges included Simon King, Andy Downton, George Heresy, and Daniele Giovinazzo. Meanwhile, the mixologist judges were Anna Sebastian, Yann Bouvignies, Paul Robinson, and Jerome Schrotz.
Second place: Team USA
Chef Marcus Youn from Knife Pleat (right)
Waiter Regina Gutierrez from The French Laundry (left)
Third place: Team England and Team Wales
Chef Benjamin Mabley from Hartwell House Hotel & Spa England (left)
Waiter Jade Walker from the Frog England (right)
Chef Sam Everton from Coleg Ceredigion Wales (second left)
Waiter Carys Webster from Grove of Narbeth (second right)
Congratulations to all the contestants who competed in the 2023 WorldYYY finals. Their achievements not only brought glory to their respective countries but also provided a unique opportunity to connect with and learn from talented individuals in the hospitality industry.
Throughout the competition, chefs faced three challenging tasks. Task 1 required them to craft a Tarte Tatin and custard dish. Task 2 involved creating a three-course menu and preparing six plates for judges and VIP lunch guests. Waiters navigated five tasks, including section set-up, interviews and scenarios, wine pairing, a quiz, and a champagne pour. Mixologists, on the other hand, undertook three tasks: creating a cocktail from ingredients sourced from Monaco’s local market, presenting their signature serve infused with NEFT Vodka, and crafting a classic cocktail.
One of the highlights of the World Finals was the Educational Day, which was designed to enrich the knowledge and skills of young talents. This day included an exclusive tour of some of Monaco’s iconic locations, including the SBM Tour and a visit to the L’Organgerie Distillery.
Chef of the Week: Gita Mistry, Chef Patron of Gita Mistry Food in Bradford
How long have you worked at your current restaurant?
I have a completely different business model. My restaurant is the community. I bring my expertise to patrons’ homes, businesses, auditoriums and broadcasting studios. By working in that way I can share more than tastes and flavours. Ever since I was at school when I began to offer “Gita Mistry Cuisine in the Comfort of Your Home” I have shared my knowledge of the ingredients, customs and traditions of the culture that inspire my cooking.
Where did your passion for cooking come from and where did you learn your skills?
My mother was a great cook. She taught me the art of spicing, how to balance flavours and many other skills. And intuition being precise using her judgement. She never used scales or other measuring devices other than her senses. I also learnt from my father who ate meat and fish, unlike my mother. My parents came from Gujarat, one of the great gastronomic regions of India. Through my travels to India and many other countries and living in Bradford, I came into contact with many other culinary traditions – Punjabi, South Indian, Chinese, African, Italian, Jewish, Polish and of course English.
After I won the BBC Britain’s Best Cook “Eating with the Enemy” award and have cooked for some of Britain’s toughest food critics. I was given the opportunity to work in the kitchens of some of the world’s great chefs. I particularly enjoyed working with Philippe Gaertner Aux Armes de France in Alsace where I found myself in the local papers and television.
What do you enjoy most about being a chef?
I love watching the expressions of delight as my patrons explore my dishes. I also enjoy the process of creating food, that is to say, eating, testing, tasting and fine-tuning my understanding of designing dishes
Name three ingredients you couldn’t cook without.
Salt, mirin and lime leaves.
Which piece of kitchen equipment couldn’t you live without?
There are two:
- A Talitor, a metal thin-edge spatula. The one that I use belonged to my great-grandmother.
- A walon: a trolling pin (walon) which is bulbous in the centre and tapers off towards the extremities which is used for making different types of bread.
What food trends are you spotting at the moment?
I see a lot of African restaurants springing up. Africa has a similar climate to India’s and many of the ingredients that we use are also available there but African chefs seem to use them in a completely different way. Africa is beginning to emerge economically and culturally so why not gastronomically.
What do you think is a common mistake that lets chefs down?
Arrogance and lack of teamwork.
What is your favourite time of year for food, and why?
Autumn because of harvest time. it’s the time of year when you get lots of the best produce that’s been ripening all summer.
Which of your dishes are you most proud of?
All my award-winning dishes a couple them are my chilli honey pistachio lamb chops and potatoes and cashew and lime leaves.
How do you come up with new dishes?
Creative spirit and design pallets.
Who was your greatest influence?
My mother and other women in the UK and in India- women in the villages and towns I observed and learnt from.
Tell us three chefs you admire.
- My mother
- Ferran Adria
- Lena Richards
What is your favourite cookbook?
I don’t have a favourite cookbook but I like cooks who are technically ground-breaking, however, I am very amused by Fanny Cradock’s work.
Chef of the Week: Orsola Muscia, The Tailor Made Chef in Pembrokeshire
How long have you worked at your current private chef business?
I have worked as a private chef for 25 years.
Where did your passion for cooking come from and where did you learn your skills?
I grew up on Lake Garda, Italy. We had a lot of land with olive trees to make our own Extra Virgin Olive Oil. We also had a vineyard and made our own wine. There was an orchard with every possible fruit tree you can name and a vegetable garden so everything was so fresh. We had a fireplace and everything was cooked on it! My dad would make muesli, cheese, charcuterie etc… He was a very precise man, passion for good food is ingrained in our blood. I trained in Italy.
What do you enjoy most about being a chef?
It has always felt very natural and instinctive for me to cook. I’m in my element, it feels that this is what I was supposed to give to the world.
Name three ingredients you couldn’t cook without.
There aren’t three ingredients, but I definitely wouldn’t want to cook without vegetables and good quality fresh ingredients.
Which piece of kitchen equipment couldn’t you live without?
A good food processor.
What food trends are you spotting at the moment?
More vegan/free from food/gluten free/less waste and more eco-friendly.
What do you think is a common mistake that lets chefs down?
When they don’t talk enough or are uptight and scared of judgement. Also, not taking time off to refill their inspiration/creativity.
What is your favourite time of year for food, and why?
It must be Christmas! 100%! Why?? You must come for lunch on Christmas day and you’ll understand! Joking aside, it’s because I totally go mental with delicious ingredients and amazing dishes that I rarely have the time to cook, but it’s also the vibe with all the family around and wanting to make everyone feel happy and loved.
Which of your dishes are you most proud of?
All of my crazy combos, for example: Salmon loin with Bottarga crust, pink grapefruit, liquorice sauce, avocado, pearl tomatoes and Greek basil.
How do you come up with new dishes?
I have never really understood, I have always felt that they were just coming to me.
Who was your greatest influence?
My brother.
Tell us three chefs you admire.
Any chef who has passion and knowledge.
What is your favourite cookbook?
Conrad Gallagher.
What’s been your favourite new restaurant opening of the last year?
“Seasonality” in Maidenhead.
