Compass chefs wow at Culinary Competition

Chefs from across the Compass Group UK & Ireland business joined together for the company’s annual Compass Chef of the Year (CCOTY) competitions, last week. Held at a Cookery School, in Winchester, the contest shows off the company’s best-in-class culinary talent with an opportunity for learning, development and networking.

In the Senior Chef of the Year category Gary Wolfe, from Restaurant Associates received gold, followed by Bruce Morrison from ESS Energy who took home silver and Izabela Ginter, ESS Energy was awarded bronze.

George Charles-Pulfer from Restaurant Associates won the overall Young Chef category, taking gold. Silver went to Aga Bernaciak of Restaurant Associates and bronze to Isabel Cureton, ESS Defence.

Finalists in the Senior Chef of the Year category prepared three dishes in just over two hours. The winning courses that were prepared by Gary, included a delicious Tartlet of artichokes; Dayboat Southcoast Turbot; and Norfolk Royal Russet Apple Pie.

The Young Chef of the Year competitors (chefs to the level of Chef de Partie), were required to prepare two dishes – a starter and a main course in two hours. Judges were wowed by George’s dishes of leek, yeast and cashew starter, followed by Herdwick lamb and carrot.

For participants to make it into the final, they have either been selected or have taken part in heats. The process is judged on several factors including the sustainability of menus, including seasonality and keeping waste to a minimum, with competitors tasked to produce one plant-based course.

The chefs were judged by National Chairman of the Craft Guild of Chefs, Matt Owens; Chef Consultant, Simon Stocker; Head of Ingredients and Workplace Managed menus, Foodbuy UK, Bob Brown; and Culinary Director at Compass Group UK & Ireland, Nick Vadis.

The Senior Chef winner, Gary Wolfe said: “The Compass Chef of the Year competition has been a brilliant process to be involved in and I have learnt a lot on this journey. It’s a huge honour to win this award, thank you so much to the team for their support.”

Nick Vadis, Compass Group UK & Ireland Culinary Director said: “Every year I am bowled over by our amazing chefs. They show dedication, creativity and skill. They are mentored by others within the business and throughout the process I watch them grow and develop. It’s been a great day – a massive well done to everyone involved.”

Chef of the Week: Valentina Maschio, Head Chef at Gordon Ramsay Burger in Harrods

How long have you worked at your current restaurant?
I have been working as Head Chef at Gordon Ramsay Burger for 1 year. I joined the Harrods’s Team 3 years ago.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking stems from a few different sources, given my rather unconventional background as a criminal lawyer. First and foremost, I must credit my grandmother, who instilled in me a love for cooking from an early age. Watching her create delicious meals with love and care sparked my initial interest in the culinary arts.
However, when it comes to my professional skills, I must attribute much of my development to Chef Anthony Garlando, now Culinary Director at Atlantis Dubai. In fact, while working as criminal lawyer, I realised that my true passion lay in the kitchen, and I made the decision to pursue it wholeheartedly. I had the privilege of training under Chef Garlando, who not only refined my technical skills nut also nurtured my creativity and taught me how to navigate the fast-paced culinary world.

What do you enjoy most about being a chef?
As a chef, there are several aspects of the profession that I truly enjoy.  I have a deep passion in the artistry and creativity that comes with being a chef. The constant exploration of flavours, textures, and presentation keep me engaged and excited about my work every day. Additionally, I find fulfilment in researching and implementing sustainable practices in my work. Being aware of the environmental impact of the food industry, I strive to find ways to minimise waste, work with local and seasonal ingredients, and support sustainable farming practices. It brings me a sense of purpose to contribute towards a more sustainable and ethical way of cooking.

Name three ingredients you couldn’t cook without.
Butter, salt and a good olive oil.

Which piece of kitchen equipment couldn’t you live without?
This is an hard question to answer for. I will say “I like all my toys in my kitchen”, however initially I couldn’t live without my charcoal grill, Josper as I loved the unique flavours it brought to my dishes. Recently my perspective has shifted, and now I cannot imagine my kitchen without my practical and efficient FlashGRILL.

What food trends are you spotting at the moment?
The food industry is constantly evolving, so there may be new trends emerging all the time. However, currently there is a significant rise in the popularity of plant-based and vegan food options. Furthermore, there is a growing movement towards promoting regenerative agriculture practices, with focus on improving soil health and carbon sequestration. Overall, the food industry is witnessing a shift towards more plant-based option and a greater emphasis on reducing carbon footprint, demonstrating the increasing awareness and concern for the environmental impact of our food choice.

What do you think is a common mistake that lets chefs down?
One common mistake is the tendency to overachieve and prioritize a speedy career at the expense of self-care and work-life balance. Chefs are often passionate and driven individuals who strive for excellence in their culinary endeavours. They may feel pressure to meet high expectations in shorter time when they should enjoy the ride.
Burnouts are common, and I suffered with this as well. To avoid falling into this trap, chefs need to speak up loudly. In my case, I had a great supportive work environment where communication is encouraged and can help alleviate some of the pressures that contribute to burnout. Ultimately, chefs who prioritize their well-being and strike a healthy balance between ambition and self-care are more likely to sustain their passion in the long run and continue thriving in the culinary career.

What is your favourite time of year for food, and why?
Autumn is my favourite time of the year due to the abundance of seasonal ingredients and the warm, comforting flavours associated with the season. As the weather begins to cool down, people naturally gravitate towards heartier and warming dishes. Think of dishes like roasted butternut squash soup or hearty stews. These flavours evoke feelings of coziness and nostalgia.

Which of your dishes are you most proud of?
My ratatouille saffron ravioli pasta with parmesan mousse and crispy sage.

How do you come up with new dishes?
I am a curious person by nature. Usually, I like to explore new restaurants to spark my inspiration or sometimes the inspiration comes from a single ingredient, the willing sometime to elevate a single ingredient is guide me during the creative process.
Ultimately, believe it or not, dreams can sometimes provide unexpected culinary inspirations. It’s not uncommon for me to wake up with a fresh idea after having a vivid dream about food. Embracing the imagination and allowing your mind to wander can lead to unique and innovative culinary creations.

Who was your greatest influence?
Jason Atherton and Tom Sellers had the great influence on the chef I am now. Working with them for many years as shaped my professional skills and my way to adapt in different environment.

Tell us three chefs you admire.
My mentor Anthony Garlando, Marco Pierre White and Daniel Humm.

What is your favourite cookbook?
Eleven Madison Park. I couldn’t live without it.

Who do you think are the chefs to watch over the next few months?
Sean Clark, chef patron The Table in Edinburgh. It is an amazing concept, one table with 10 guests and high skilled chef in an intimate environment.
James Cochran, patron of 1251 and Around the Cluck. Simply love his flavours. His scotch bonnet jam needs to be tasted by everyone once in their life.

What’s been your favourite new restaurant opening of the last year?
Studio Frantzen in Harrods. The menu showcases seasonal ingredients sourced from local and sustainable suppliers. It focus on using traditional Nordic flavours while incorporating modern techniques and international influences. Each dish is thoughtfully crafted, showcasing a balance of flavours, texture and presentations.

https://www.gordonramsayrestaurants.com/gordon-ramsay-burger-harrods/

Making Menus Shine The Chefs’ Forum’s Food and Event Photographers

To show off our latest skill set we dropped in to catch-up with Head Chef Caley Briddick at The Kings Arms in Otterton and completed a full photoshoot of menu highlights.

The result is eye-catching and Caley’s dishes look superb. She is fresh from a stint in London working with Adam Handling and has returned to Devon to open her own place. Accommodation is available immediately and the pub is flourishing. So much so that the kitchen is looking for staff to join this stunning new addition to the Devon dining scene.

The three dishes cooked by Sous Chef Keenan Paver were as follows:

  1. Pan fried brill, scallop, boulangère potato, leek etuve, nettle variations
  2. Monkfish Scampi, Pineapple and Sweetcorn salsa, curry emulsion, coriander
  3. Curried cauliflower velouté, crispy leaves

The Kings Arms in Otterton is close to 3 beaches, lots of local walks and wildlife. It’s located in the heart of East Devon in a countryside Village and there’s lots of local produce for the chefs.

If that wasn’t enough of a treat for one week, we also visited Gidleigh Park, part of the Andrew Brownsword Hotel Group last weekend for a Michelin-starred treat cooked by Chef Chris Eden.

Every aspect of the food and service was exquisite and we captured the wonderful dishes and ambience of this wonderful place on camera.

The a la carte menu is seasonal and every plate executed to the highest standard.

The dishes…

To start

Partridge
Apple, celeriac, chanterelles, black garlic, hazelnuts

Trout
Trafalgar Farm trout, white crab and kohlrabi lasagne, brown crab, ponzu, yuzu leaf

Main

Turbot
Steamed turbot, brassicas, dill, sea purslane, dashi

Beef
Aged fillet of beef, smoked bone marrow, girolles, pickled walnut purée, red wine jus

 

Dessert

Raspberry
Raspberries, clotted cream, chantilly, vanilla

Fig leaf cheesecake, single olive oil ice cream

We are available to photograph your new menu, just let us know when you need us!

The Lord Mayor’s Lunch

On Monday (9) October The Rt. Hon. The Lord Mayor of Cardiff, Councillor Bablin Molik joined in the fun at the latest Chefs’ Knowledge launch lunch in the Welsh capital – and enjoyed some fine Halal meat supplied by Aussie Beef & Lamb.

The Lord Mayor joined 100 distinguished guests, chefs, restaurateurs and suppliers at the latest lunch for The Chefs’ Knowledge. Chefs Cindy Challoner, Justin Llewellyn, Keith Clash and Andrew Minto designed the menu at The Coal Exchange Hotel in Cardiff on Monday. Students from Coleg Gwent gained valuable experience working with the chefs.

Councillor Molik said in her welcome speech: “I was delighted to be invited to this wonderful lunch, bringing together the cream of culinary talent from Cardiff and the surrounding area.

“My family have had many Indian restaurants in Cardiff, so hospitality is a sector that is very close to my heart.

“It is wonderful to celebrate the vibrant restaurant scene and experience top level cooking and service.

“It is great to see the students working with top local chefs to create a wonderful four course meal for us all to enjoy.

Our restaurants are a major tourist attraction and attract spend and investment into Wales and my attendance today is a show of my utmost support for the local hospitality sector as we recover from the worst few years in living memory.”

Catherine Farinha, Director of The Chefs’ Forum, said: “This was a great event and a feather in our cap. We were able to serve true Halal meat from Australia and host an important local dignitary into our celebration. All the ingredients on show were world class and it was a wonderful opportunity for our talented chefs to be able to showcase them.”

What the guests enjoyed:

  • Starter – Cindy Challoner (Great British Menu Contestant) – Herb crusted Aussie lamb chump, celeriac and puffed pearl barley
  • Fish course – Justin Llewellyn (The Parkgate Hotel) – Royal Greenland halibut Veronique
  • Main course – Keith Clash (The Coal Exchange Hotel)- Seared sirloin of Aussie beef, braised beef, Bara brith and Perl Las bonbon, confit potato, butternut squash puree and jus
  • Dessert – Andrew Minto (Chef Patron at Minto’s Patisserie and Winner of Bake Off: The Professionals 2021) – Autumn apple crumble with salted caramel ice cream

Castell Howell supplied all of the finest quality Welsh ingredients, Royal Greenland sponsored cold water prawns and snow crab for the canapés, and delicious Royal Greenland Halibut for the fish course. Wedgwood supplied stunning Gio bone china plates for Andrew’s dessert.

Also on display were beautiful canapé boards from local chef-turned-woodcrafter, Martyn Watkins, industry standard in induction, dry aging and FlashGRILL technology MCS Technical Products,  Foie Royale, Chef Works chef wear, Off to Work temporary and permanent hospitality staffing and Adande Refrigeration.

Any Welsh chefs wishing to participate in future events or who are interested in teaching at Coleg Gwent in our Chefs’ Forum Academy should contact brogen@redcherry.uk.com

Photo & video credit: Carlos Farinha

Top London Chefs Show Versatility of Aussie Beef & Lamb

When you’ve got top ingredients it’s easy to create amazing flavours and stunning new dishes. A selected group of top London chefs took part in a Menu Development Day at West London College to showcase Aussie Beef & Lamb.

Stephen Edwards, UK Country Manager for Meat & Livestock Australia gave a brilliant presentation on Aussie beef and lamb, teaching the chefs about the strict welfare standards and global distribution management.

Stephen said

“It was great to see so many top-tier chefs in the college kitchens today, working with the students.  It was back to school for the professional chefs and a great day of knowledge-sharing and menu development for the chefs who participated. It was great to hear such positive feedback on our Aussie beef and lamb, after the chefs had cooked with the products.”

The students really benefitted from all of the visiting chefs coming in to their training kitchens today and we were so impressed with the way they helped to produce such wonderful plates of food.  All recipes and dishes will be available on our website – A wonderful celebration of UK chefs cooking with Aussie beef and lamb!”

Chefs such as Saito Daichiki, Roy Ner, Aaj Fernando, Chris Woodford and Soham Sonawane were asked to create a new dish that included a specific cut of either beef or lamb and then cook the dish with WLC students before serving it at a special tasting.

Catherine Farinha, Director of The Chefs’ Forum, the organiser of the event, said: “We used our network of international chefs based in London to arrange a special focus day for Aussie Beef & Lamb. 12 chefs took part and each of the dishes they created were not only different but highlighted the versatility and adaptability of Aussie Beef & Lamb. I was particularly impressed with the range of flavours and techniques that the chefs used. It was also brilliant for the students to work with incredible ingredients and talented chefs,”

Denise Charles of West London College said: “This event was extra-curricular in every way. For our students to get access to these chefs, ingredients and ideas was incredible. There was such a lot of talent in the kitchen and the dishes they created were amazing. Thank you to The Chefs’ Forum, once again, for coming up with a top event for us to host.”

Those dishes in full:

  • Saito Daichiki – Aussie beef and black mushroom rice maki grill with egg yolk sauce
  • Roy Ner – Aussie Aberdeen Angus assiette
  • Francisco Martinez – Aussie lamb rack 2-ways
  • Shanti Bhushan Lal – Rogan Josh Pot Pie
  • Ioannis Grammenos – Reverse seared Australian bavette with Argentinian chimichurri sauce
  • Jai Shaikh – Aussie Aberdeen Black ri eye, Bombay potato terrine, penny buns and butter beans with pan jus
  • Chris Woodford – Peruvian marinaded Aussie lamb with smoked quinoa
  • David Lagonell – Pan roasted Aussie sirloin, green peppercorn, pickled kumquat and smoked garlic salsa served with triple cooked yuca fries and a warm salad of grilled runner beans, mange tout, burnt Lebanesecucumber, tomatillo, pistachio and preserved lemon dressing
  • Aaj Fernando – Grilled Aussie lamb chumps with Korean spicy BBQ sauce
  • Soham Sonawane – Aussie lamb rack, pot marrow puree, grelot onion, confit Jerusalem artichoke, spiced kale, lamb lettuce & jus
  • Gurpreet Dham – Rosemary, garlic and thyme marinated chumps of lamb with, soft parsley mash, asparagus, Chantenay carrots and wilted baby spinach with minted jus

Taking the Initiative at Raja Monkey

Birmingham’s Raja Monkey is hosted a lunch yesterday to celebrate Chef Patron Munayam Khan becoming Patron of the Chefs’ Forum Academy at South & City College, Birmingham.

Owner and chef Munayam Khan, of the Lasan Group, a former winner of Gordon Ramsay’s Fword, is committed to engaging and mentoring the next generation of chefs and has supported The Chefs’ Forum since its launch in Birmingham in 2016.

The day served as a double celebration as The Chefs’ Forum firmly-launched its recent publication, The Chefs’ Knowledge – A Modern Culinary Repertoire, a book of 100 recipes all junior and student chefs need to know.  Munayam contributed various recipes to the book, passing on his in-depth knowledge of Indian cuisine from all parts of the Indian subcontinent.

“It’s all about eating to make a difference,” Khan told us. “I want to show students and young people where food comes from and to head-up The Chefs’ Forum Academy at my local catering college is a real honour. We’re looking to increase awareness of provenance, traceability and sustainability coupled with trips to farms and fresh produce markets for students. We’re also keen on teaching business studies to all hospitality students as well as employer engagement and curriculum enrichment. This lunch is our way of introducing ourselves to the current student year and we really hope to make a difference.”

Munayam believes that it is really important to give back to the industry.  He champions sharing his knowledge and nurturing the next generation of culinary talent.

Aussie Beef and Lamb was showcased in both the starter and the main course and Munayam was so impressed with the quality of the produce that he would love to feature it on the menu at Raja Monkey.  Stephen Edwards, Business Manager UK, Meat & Livestock Australia said

“The beef and lamb is from Thomas Foods International, it’s Augus Pure Branded beef that has been grain-fed for 150 days resulting in fantastic marbling, this also ensures the beef is more consistent quality.” The Lamb is a pasture raised product that comes to the UK as a chilled product.”

The sponsorship of ingredients by fantastic suppliers enables The Chefs’ Forum to stage these inspirational industry networking events.  It is very important for hospitality and culinary professionals to get together on a regular basis over excellent food to discuss the industry and forge relationships with the college and top suppliers alike.

Catherine Farinha, Director of The Chefs’ Forum, said: “It’s really important for us to work with committed partners like Raja Monkey and Munayam Khan. His engaging personality and knowledge of restaurants will really help students to see how far they can take their craft when it’s coupled with extra-curricular activities like this.”

 What was on the lunch menu?

  • Starter – Khaled Khan
    Bihari Aussie lamb boti kebab – A delicious signature lamb dish  – tandoor cooked, that simply melted in the mouth
  • Fish course – Munayam Khan
    Shorsher maach – A mustard fish dish with Royal Greenland Nutaaq Cod– Bengal style
  • Main course – Fraser Walton
    Australian grain fed strip loin, bone marrow risotto & truffled chimichurri
  • Dessert – Munayam Khan
    Beetroot Halwa pista kulfi

The students from South and City College Birmingham, were a mix of Level 2 and 3, VRQ diploma in Professional Cookery, it was the first time that they have participated in an external Chefs’ Forum event.  Their teacher, Rochelle Bailey and Ben West accompanied the students to the event, Rochelle said

“This is an excellent and exciting opportunity for our students to get some real hands-on work experience of a high-profile industry function.  It is really important that they see how a professional kitchen operates.  For our front of house learners, it is a real opportunity for them to showcase their skills to local prospective employers.”

Level 1 Front of House student Gregoria Moreno impressed the most on the day, winning a signed copy of The Chefs’ Knowledge, she said

“I’m so very excited and happy to have won a copy of this brilliant book, I absolutely love cooking and cannot wait to try out some of the recipes. I have had a brilliant experience at Raja Monkey today and cannot wait to come back for the further work experience that has been offered to me by Munayam and the team.”

We are incredibly grateful to Munayam and the team for hosting such a marvellous event, bringing together the cream of culinary talent in Birmingham.  Special thanks to all of our sponsors for making these events possible:

 

Chef of the Week: Maisy Downing, Head Pastry Chef at The Mere Golf Resort & Spa in Cheshire

How long have you worked at your current restaurant?
18 months.

Where did your passion for cooking come from and where did you learn your skills?
My passion started while growing up, as a young girl baking with my grandmothers. This then inspired me to go to pastry college and start an apprenticeship.

What do you enjoy most about being a chef?
I enjoy being a chef because I can create, explore and master techniques and styles, and further my abilities.

Name three ingredients you couldn’t cook without.
Vanilla pods, cream and fresh fruit.

Which piece of kitchen equipment couldn’t you live without?
My KitchenAid.

What food trends are you spotting at the moment?
Seasonality and local ingredients are always at the forefront of menus, and with such good local produce, I enjoy that being a staple rather than a trend.

What do you think is a common mistake that lets chefs down?
Timings are a crucial element in any chefs’ arsenal.

What is your favourite time of year for food, and why?
Summer! The influx of fresh berries are wonderful and make dishes so much more enigmatic.

Which of your dishes are you most proud of?
A lemon and thyme tart with blackberry textures and blackberry sorbet.

How do you come up with new dishes?
I look at what is in season and look on the internet to get some inspiration. Then, I slowly piece it together part by part until I have a finished product that not only looks good but is well-balanced and delicious.

Who was your greatest influence?
My grandma.

Tell us three chefs you admire.
Mary Berry, Amaury Guichon and Cherish Finden.

What is your favourite cookbook?
11 Madison Park.

What’s been your favourite new restaurant opening of the last year?
The Lucky Cat in Manchester.

www.themereresort.co.uk

Top Lunch Goes South

The Chefs’ Forum London lunch to launch The Chefs’ Knowledge went south – in the best possible way!

100 invited guests, including top chefs, suppliers and restauranteurs from the capital sat down at D&D’s South Place Hotel and dug into some serious food and drink on Monday.

Alex Thiel and Rob Grist from The German Gymnasium designed the starter and fish course. Dan Moon took on the main course challenge with the students from West London College and South Place pastry chef Nelson Barros Sa completed the ensemble with the dessert.

A specially installed Klima dry ageing fridge was brought in to make the Aussie Beef & Lamb just right and a Bloomkube enabled the chefs to get fresh cress courtesy of seeds from Koppert Cress.

UK Country Manager for Koppert Cress, Franck Pontais was on hand to expertly pair cresses and microgreens with the menu.

Outstanding seafood from Royal Greenland, fruit purées from Boiron and the inimitable Foie Royale completed the ingredient showcase.

Danny Burns, Executive Chef at Lodge Catering said

“I was delighted to see RGP’s (Royal Greenland Prawns) on display at the event.  These are the finest cold water prawns on the market and I’ve used them for the past 20 years and wouldn’t use anything else.  If you ask a fish supplier for frozen prawns, you could get anything sent to you.  If you stipulate RGP, then your supplier knows you demand the highest quality.  The cod was also excellent and Rob’s dish was outstanding for me.  It was also great to catch-up with some of London’s finest chefs!”

Wines were kindly sponsored by Brown Brothers who showed off their Innocent Bystander Pinot Gris and a Brown Brothers Winemakers Special Shiraz.

Steve Snow, Managing Director of MCS Technical Products had a great time at the lunch, he said

“It was great to showcase our Klima dry aging cabinet, packed with Aussie beef to the chefs.  We are working very closely with Meat & Livestock Australia to educate chefs on the process of dry aging meat on site.  We were also really happy to meet Valentina Maschio, Head Chef at Gordon Ramsay in Harrods, who uses our FlashGRILL in her busy kitchen, often cooking 500 covers per service.

CookTek induction hobs were also very popular with the guests who attended.

I must just say how very impressed I was with the students cooking and serving at the event from West London College.  They were extremely well-presented and professional, and this is a great sign of things to come for the industry – Huge congratulations to all!”

Students from West London College were both in the kitchen and serving front of house to help out and gain valuable experience of a large function at the highest level.

“It couldn’t have gone any better,” said Catherine Farinha, Director of The Chefs’ Forum. “We are really rocking and rolling now. The collaboration with D&D London, the amazing ingredients, the calibre of the chefs. We’re taking these events to another level now at the same time as working with local colleges to provide outstanding experiences for the next generation.”

Denise Charles, Head of Hospitality & Catering at West London College said: “I thought the Chefs’ Forum lunches were good but this was taking it up a notch. It’s so great for our students to not only get access to kitchens like this but also to taste the food and ask questions. This is what our Chefs’ Forum Academy is all about.”

Nelson Barros Sa, Executive Pastry Chef at South Place said: “As a showcase for the group this lunch was a runaway success. The venue, some of our best chefs and the quality of the ingredients made this a pleasure to design and host. many thanks to The Chefs’ Forum for all their hard work in making this happen.”

The menu in full:

Amuse bouche – Dan Moon (Development Chef at Foie Royale) – Foie Royale tartlet with tomato and onion

Starter – Rob Grist (Head Chef at German Gymnasium) – Cured Aussie lamb rump, avocado, date mousse, vine confit tomato and lemon vinaigrette

Fish course – Alex Thiel (Executive Chef at German Gymnasium) – Royal Greenland seared cod, Royal Greenland prawn crust, dill, cucumber, San Marzano tomato and horseradish sauce

Main course – Dan Moon and the students from West London College – Roast Aussie sirloin of beef, Roscoff onion, pearl barley, spiced carrot and Abruzzo Tartufi truffle

Dessert – Nelson Barros Sa (Executive Pastry Chef at South Place) – Peanut butter and Boiron yuzu vacherin

Zakaria El Rhzari, UK Sales Area Manager at Les Vergers Boiron said

“Nelson’s dessert showcasing our yuzu purée was out of this world.  We are delighted to be the choice of top pastry chefs in 93 countries and the chefs we met today backed this up.

It was amazing to be able to talk to Bake Off: The Professionals judge Cherish Finden and network with the cream of London’s culinary and pastry talent – We had a brilliant day!”

Continuing the pastry theme, Mitchell & Cooper got the chefs excited with the new KitchenAid Heavy Duty, only released last week.

Cherish Finden said

“The food was absolutely delicious, and I thoroughly enjoyed the flavours and presentation. 

Moreover, I was impressed by the attentiveness of the students and the impeccable organisation of the entire event. It was evident that a lot of effort and planning went into making the occasion a success.”

Chef of the Week: Angelina Adamo, Chef Patron at TuttoApposto in Birmingham

How long have you been a chef?
9 years. I started out at the University College of Birmingham (previously Birmingham College of Food) when I was 16.

Where did your passion for cooking come from and where did you learn your skill?
Coming from a big Sicilian family, my Nonna used to cook a lot at home and as I watched her in the kitchen I fell in love with cooking and learning about fresh ingredients. It was at Simpsons Restaurant that I learned how to finesse my skills, I’m so fortunate to have been able to learn hands-on in a Michelin-star environment. I’ll forever be grateful for Andreas Antona and Luke Tipping’s mentoring they taught me over my time there.

What do you enjoy the most about being a chef?
I love the buzz and adrenaline of a kitchen- I thrive off the stress and the heat! There’s nothing more rewarding than the feeling after a busy dinner and you’ve been bouncing off of each of your team of chefs the entire service. Watching the dishes that you’ve created all coming together, utilising everyone’s skills, and being able to feed people and put smiles on faces through the power of food.

Name three ingredients you couldn’t cook without.
Garlic, olive oil and salt.

Which piece of kitchen equipment couldn’t you live without?
I would say my KitchenAid. He’s named Luigi, and he’s an angel.

What food trends are you spotting at the moment?
Menus featuring small plates have really taken the forefront. It creates a much more sociable way of dining and enables the guests to try a little bit of everything which can push people out of their comfort zones a little and try dishes they might not have normally ordered, without committing to it being their main meal. It also gives the chef the creativity to create menus that can be enjoyed either individually, but then also complement each other as a collection. What more could you want than a table full of lots of tasty plates to dive into?!

What do you think is a common mistake that let chefs down? Trying to overcomplicate a dish, or doing too much. Sometimes less can be more- let the produce speak for itself. ‘Good food is often, even most often, simple food’- Anthony Bourdain

What is your favourite time of year for food and why?
It has to be Spring. After being in the ‘heavier dishes’ months, the first proper fresh ingredients of the year are popping up ready for an abundance of lighter seasonal goodness. The marriage between Jersey Royals, British asparagus, wild garlic and New Season Lamb will always be an unbeatable combination.

Which of your dishes are you most proud of?
My Tuttoaposto Aranicini has turned into one of my staples. Turning an Italian street food into a refined dish that has become my most popular by far- whether for private dinner parties, in my own restaurant, or as wholesale for other restaurants around the city. It’s a traditional Sicilian staple that makes me proud of my heritage, a real comfort food, and a personal favourite.

How do you come up with new dishes?
They normally hit me at 3am. Social media helps, reading books, and looking at what it is season really does lead the way. Taking the time to experiment with different flavour combinations and play around really sparks the fun of being a chef. Some of the best recipes can stem from trial and error of ingredients you never even thought could go together- my artichoke tiramisu recipe is a firm favourite.

Who is your greatest influence?
Cooking comes from having a passion, there’s nothing like having some key ingredients and turning them into something incredible. All of my favourite dishes stem from my Nonna’s classics I ate growing up, her skills in the kitchen were amazing and her work ethic was like nothing I’ve ever seen. A true inspiration.

Tell us three chefs you admire?
Domique Crenn, Massimo Buttura and Thomas Straker.

What is your favourite cookbook?
Honestly, the Pasta Queens cookbook. She’s an internet sensation- think… Italian Nigella – need I say more?

Who do you think are the chefs to watch in the next few months?
Birmingham babs- I think Tom Smith is making amazing creations in Stirchly, Kray Tredwell at 670g is forever smashing it, and Kasia at Tropea in Harborne is doing some seriously tasty food!

What’s been your favourite new restaurant opening of the last year?
I think it would be wrong not to say my own wouldn’t it! It’s been a long time in the making (and a lot of hard graft). The Circle Lounge by Tuttoapposto within The Hippodrome officially opened in August and the feeling of finally having a Tuttoapposto headquarters restaurant, and the ability to have full-time employees is a true pinch-me proud moment. The menu is built up of seasonal, sharing, Mediterranean dishes and really is a true representation of what I love.

www.tuttoapposto.co.uk

Classic Showcase Wows Chefs at NEW Southwest Hub Launch

Classic Fine Foods pulled out all the stops at their South West showcase event at the Courtyard by Marriott in Exeter on Monday.

Exquisite ingredients such as Sturia caviar, Valrhona chocolate, Westholme Wagyu and local wood pigeon were on display and used in masterclasses by top chefs from the South West as well as butchery masterclasses from Richard Sanders of Classic Butcher.

Michael Caines trained private chef Jade Shorney used his favourite caviar from Sturia in her stunning scallop dish, plated on Wedgwood.

Sturia was set up near Bordeaux 20 years ago and has pioneered sustainable sturgeon farming in France. It produces around 12 tonnes of caviar a year, which is sold all over the world. Sturia’s caviar is lightly salted, which releases all of its long hazelnut flavours on your palate.

Faustine Daudier de Cassini, Caviar specialist and Export Area Manager at Sturia was on hand to sample the product to the chefs and tell them all about the ‘egg to egg’ production process, ensuring every part of the sturgeon harvested is used once dispatched.

Jade’s dish – Scallops, apple, pork ‘popcorn’ and samphire with a chive oil split white wine sauce.

Scott Paton Exec Chef and John Brimicombe, Pastry Chef at Àclèaf at Boringdon Hall created Valrhona Chocolate & Honey Bonbon using Valrhona’s Guanaja which included a masterclass on how and why do we temper chocolate.

Next up was Classic Butchery’s in-house butcher, Richard Sanders with a brilliant presentation on how to achieve the perfect big steaks, you guessed it – Tomahawk and T-Bone.

He then cut some sirloin and rump steaks that were seared to perfection on the market-leading FlashGRILL, which rendered the chefs silent as they gleefully sampled the juicy Westcountry beef – A wonderful product indeed.

Catherine Farinha, Director of The Chefs’ Forum, said:

“Chefs all over the world love Westcountry beef for its extraordinarily rich flavour, marbling, consistency and versatility.

It’s great that Classic also sell specialist products like Australian Wagyu alongside domestic product and even New Meat product Redefine Meat, which was also on display – It’s so great that chefs can benefit from the full range.

We’re doing a lot of work this year with Meat & Livestock Australia, staging a whole string of events all over the UK to champion top-quality Aussie wagyu and beef.

Wagyu is a specialist product and we can be assured that Westholme champion sustainable production methods and high animal welfare.”

MCS Technical Products have supplied a fantastic FlashGRILL and CookTek induction hobs to The Chefs’ Forum demo stage and this market-leading equipment meant the chefs were able to create their exquisite dishes to perfection.

Chef Richard Hunt from the Exeter Courtyard by Marriott cooked up a storm with his Sirloin of Westholme wagyu, potato Galette, celeriac and truffle purée. Beef dripping panko-crusted asparagus, beef jus and aged balsamic, all produced on the FlashGRILL with the help of David Jenkins, our Grill Master for the day!

Darryl Collins from Mullion Cove Hotel then followed with a Valrhona eggless hazelnut cake, which really was a thing of beauty.  Having developed an egg allergy over recent years, he has really become an expert at thinking outside the box, making delicious desserts available to all.

Vania Piomboni, Valrhona Country Manager for UK & Ireland told the chefs about the origin of the Hukambi 53% milk chocolate, which is a relatively new product from the world-leading chocolate producers.

L-R – Anthony Theobold (Head Chef at Mullion Cove), Darryl Collins, Vania Piomboni and Denis Drame

She said

“Hukambi is a chocolate that brings together all the indulgence and pleasure of rounded cocoa notes. The intense cocoa and milk aspects with dark flavour notes and the powerful aromas of Brazilian cocoa – A real crowd-pleaser in that it offers the best of both worlds – Black (“Hu”) and milk (“Kambi”) as its name translates in Tupi-Guarani, a language spoken by one of the indigenous peoples living in Brazil’s Mata Atlantica.  It’s great to be here today meeting all of the fantastic chefs from the southwest, I am overjoyed that Classic have now expanded to this wonderful region and look forward to working with the chefs ongoing.”

Denis Drame – Head of Culinary and Development at Classic Fine Foods presented The TasteLab by Classic Fine Foods London. The TasteLab is a place to meet, share and learn in a relaxed environment and the southwest chefs will be invited to come and enjoy some menu development days at the fantastic facility.

Chris McClurg from Paul Ainsworth at No6 created “All of the Pigeon (No6 Hay Aged)” – Umeboshi condiment and Black Cardamom.  The meticulous, delicious and impressive dish was put together by Head Chef Mason Winwood.

The chefs were delighted to present French farmed pigeon, available from Classic, that Chris says is simply the best.

Krishna Quarrell, Classic Fine Foods Sales Manager said:

“It was a great day and all our guests had a chance to see what a fabulous array of top ingredients we bring with us – It was also brilliant to see how the chefs incorporated them into delicious dishes cooked live on The Chefs’ Forum demo stage . We can supply some of the world’s very best ingredients, as well as local specialities that make Classic Fine Foods one of the best specialist suppliers in the Southwest.”

Catherine Farinha, Director of The Chefs’ Forum, said:

Charlotte Penwill

“We had so much fun today, running the demo stage at Classic’s Southwest Hub launch. Devon and the Southwest is already a rich area for world-class ingredients but we saw a different level today with ingredients coming in from all over the world – Such a beautiful display of ingredients, products and produce put together by Team Classic and the brands who partnered with them. With this much excellence, chefs in the Southwest really can shine and get hold of brands and ingredients previously only available in London and the larger cities.”

Any chefs interested in learning more about Classic Fine Foods and the fabulous range of over 3,000 specialist lines offered should contact Charlotte Penwill, South West Account Manager at Classic Fine Foods – Charlotte.penwill@classicfinefoods.co.uk

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