From Harrods to The Headland Hotel – The FlashGRILL is Hot Stuff!
Every inch of a FlashGRILL is HOT. Seriously hot.
A FlashGRILL is not normal. By using a heating element submerged in a diathermic liquid the heat produced is spread to every part of the grill surface. Furthermore, when cold foods are put onto the grill the time taken to heat up again is reduced by the same system. The result: a very hot, complete, grill surface which can produce savings of up to 70%.
The idea is simple. Traditional grills use a heating element or gas flames which directly heat the cooking surface. FlashGRILLs are not built this way. Instead this patented system supplies an even heat to the cooking surface meaning that chefs can rely on the heat always being the exact temperature they need.
Gavin Edney, Executive Chef at The Headland Hotel in Cornwall said,
“The FlashGRILL plays a vital role in our busy kitchen, ensuring we can cope with the tremendous volume served during the holiday season. We often see 250 covers served each service and the consistent heat and ease of cleaning really helps us execute our Terrace Menu, quickly and efficiently – Lower temperatures are used to retain moisture and preserve flavours and texture, minimising the chance of burning food and therefore less wastage.
We use FlashGRILL to cook-off our chicken breasts for summery Cesar salads, all our steaks are cooked to perfection to guests’ preference and juicy local beef burgers simply fly off the pass as a delicious beachside snack. Built to last and efficient on energy, FlashGRILL is a much-valued member of our kitchen team.”
What’s a diathermic liquid? It’s a good question. The answer is a liquid that transfers heat quickly and effectively. By having the heating elements heat the liquid not the surface a FlashGRILL can operate faster and more completely – meaning no hot or cold spots.
Another fan of the FlashGRILL is Valentina Maschio, Head Chef at Gordon Ramsay Burger in Harrods, she has historically cooked on charcoal, but in the nine months she has been in her current post, she has been really impressed with this clever plancha, often coping with 400-500 covers per day, when reliability is crucial.
Valentina said
“This is the first time I have used The FlashGRILL, but I can tell you that I am seriously impressed. I can achieve a consistent temperature to cook perfect burgers, no problem at all. It is so simple to use, that chefs of all levels can easily operate it and it is very safe for the more junior members of the brigade. We also use it to cook fish and toast bread – This really is a great plancha and I would definitely recommend it to my chef peers”
The system, this time installed by CCE London, is so efficient it can even handle frozen foods that really suck the heat out of a traditional grill. The diathermic liquid gets heat to cold spots quicker than traditional methods meaning a saving in time and energy.
FLASH is not just a name. It’s a guarantee. You will be amazed at how efficient it is. Cooking time is reduced and food quality improved. Lower temperatures can be used to retain moisture and preserve flavours and texture with less chance of burnt food.
This method of heating the FlashGRILL results in lower kw loadings when compared to other griddles in the market, resulting in up to 70% saving in energy. There are 19 models in the range, 16 of which can be run on either single phase or three phase (needs to be specified when ordering), the other three griddles are dedicated to three phase. The 5 smallest griddles have a kW rating of only 2.7 and can work off 13A plugs.
The FlashGRILLs carry a comprehensive 5 years parts and labour warranty.
For more information on how the FlashGRILL can add value to your kitchen team contact David Jenkins at MCS Technical Products: davidj@mcstechproducts.co.uk
Chef of the Week: Keita Sato, Executive Head Sushi Chef at Chotto Matte in London
How long have you worked at your current restaurant?
I’ve been at Chotto Matte Soho for 10 years, since the very beginning!
Where did your passion for cooking come from and where did you learn your skills?
My father took me out fishing on the river in Japan from a young age, it was that which sparked my initial interest in the industry. He taught me traditional Japanese cooking techniques, before I went on to refine my skills working at many great restaurants, including Sushi Den Kihara in Japan and London’s Nobu.
What do you enjoy most about being a chef?
Putting a smile on guest’s faces! Genuine customer satisfaction is the goal. I also love watching art come to life in the form of sushi.
Name three ingredients you couldn’t cook without.
Salt – it’s fundamental for enhancing and balancing flavours.
Oil – key for bringing everything together, adding moisture and adding shine and crisp.
Kombu – a traditional Japanese ingredient.
Which piece of kitchen equipment couldn’t you live without?
Yanagi – a unique and special Japanese knife influenced by the original katana sword, the precision is unlike any other!
What food trends are you spotting at the moment?
Crispy sushi is becoming increasingly popular – we also serve a vegan version too! A small bite size is the best.
What do you think is a common mistake that lets chefs down?
Poor time management, timing is everything! Also, not rushing the dishes – making sure everything is exactly how it should be before it leaves the counter is key to the guest experience.
What is your favourite time of year for food, and why?
Autumn, say September to November. In Britain in particular, the seafood produce is much fresher. The Dover sole’s bigger, so on and so forth.
Which of your dishes are you most proud of?
I am so proud of the Sato Maki, our iconic sushi roll that has my name on it. It’s flamed at the table for theatrical value, it’s known worldwide and is served as a staple in all of our Chotto Matte restaurants. More recently, I’m also proud of our Dragon roll and new Tiger roll!
How do you come up with new dishes?
It’s a lot of experimenting and taking inspiration from visiting different locations. It’s a lot of working collaboratively with founder Kurt Zdesar and Executive Head Chef Jordan Sclare on creating and innovating recipes to find what works.
Who was your greatest influence?
The master chef when I was working in my hometown of Hakodate, I learnt so many fundamentals from him and I was in awe of how inspired he was by his passion. I will visit him when I travel to Japan this summer.
Tell us three chefs you admire.
Ferran Adria, Jiro Ono and Nobu Matsuhisa.
What is your favourite cookbook?
Sushi Jiro Gastronomy by Jiro Ono. It’s a journey on the traditional basics of what it means to be a sushi chef, and takes me back to the original generation of sushi-making techniques.
What’s been your favourite new restaurant opening of the last year?
I have to say, it’s Chotto Matte Doha. Both the design and the ambience are incredible, from the cave-inspired private dining room, to the outdoor terrace. It was also amazing to be over there and experience the magic of it all coming together.
The Joy of Real Induction for Serious Chefs
We can’t wait for our summer season of food exhibitions and events to really heat-up!
We are overjoyed that MCS Technical Products has given us two market-leading CookTek induction hobs for our chefs to explore on The Chefs’ Forum demo stage.
It’s a big deal. CookTek is industry standard. That means 94% efficiency, a five-year warranty and all parts manufactured in-house. Everything is built in the Dallas factory. CookTek don’t ‘buy in’ boards and coils and their units can be found in the leading kitchens of every sector.
Steve Snow, MD of MCS Technical Products said
“I’m very proud to have been the exclusive distributer for CookTek in the UK and Ireland for the last twenty-three years. I view the CookTek range to be the very best on the market and our customer feedback from top chefs backs this up. It is very important that top chefs have access to market-leading equipment that is powerful and controllable, to achieve the excellent results that high profile chefs demand.”
One fan of CookTek is Cyrus Todiwala. He’s been using a CookTek Wok and induction unit for 15 years. At one point he had 11 CookTek hobs in various establishments. Cyrus has always supported MSC Technical Products and CookTek in his restaurants, he said
“I think they’re the best, they are so solid and are definitely built to last. They have withstood heavy use in my busy kitchens. They are so easy to use and super-efficient, too. They are quick to reach temperature and easy to clean.”
TV Pastry Judge Benoit Blin echoes Cyrus’ comments, he has installed CookTek induction in his world-class pastry kitchens at Le Manoir aux Quat’Seasons, A Belmond Hotel in Oxfordshire, he said
“CookTek induction is an integral part of my kitchen. They are extremely versatile and facilitate ultra-precise cooking. The fact that we’ve had them for 19 years, is a real testament to their solid manufacturing – It is long lasting, quality equipment like this that we need in our kitchens.”
The first CookTek Heritage hobs were installed at Le Manoir 19 years ago and more have been installed over the years, most recently CookTek Appogee hobs for the pastry kitchen, these hobs are extremely controllable to 100 different heat settings, perfect for pastry chefs where precision is key.
CookTek are induction specialists. They are a global brand based in Dallas USA and they only design and manufacture heavy duty induction for commercial use. Reliability and usability are top priorities.
These are the key differences and the main reasons our chefs are so excited to be working with CookTek.
SEE THE DIFFERENCE…
FAST FACTS ON COOKTEK INDUCTION
- Cooktek use a self-oscillating inverter, which requires more sophisticated hardware and software, but results in fast power transfer which is very controllable, just like a gas hob.
- CookTek makes their own induction coils with high quality copper Litz wire to give maximum power transfer to the pan and very even heat spread across the pan surface.
- CookTek use higher grade electronic components compared to most others and pay particular attention to air circulation and cooling – the benefit is a 5 year warranty.
- CookTek are the only induction hobs approved by the Craft Guild of Chefs due to their fast power, controllability, even heat spread and robust construction.
THE BENEFITS ON COOKING WITH COOKTEK INDUCTION
- Faster – induction heats the pan directly
- Safer – no flames, hot coil or other radiant heat source
- Cleaner – because the glass surface remains cools, spills don’t burn on – cleaning takes seconds
- Cooler – no flame or radiant heat means a cooler cooking environment – heat the food, not the kitchen
- Cheaper in cost of life– CookTek induction is over 90% efficient, gas is only 30% to 50% efficient, so with CookTek nearly all your energy £ heats the pan, with gas up to 70% heats the kitchen!
- Controllable– Far more controllable than gas hobs, the Appogee hobs have 1-100 control points, the most controllable and durable on the market.
Please enjoy looking through the CookTek pages on www.mcstechproducts.co.uk. and viewing the short videos showing the CookTek advantage.
Chef of the Week: Maurizio Bocchi, Chef Patron of La Locanda in Lancashire
How long have you worked at your current restaurant?
I have owned La Locanda for 20 years.
Where did your passion for cooking come from and where did you learn your skills?
My mother was a great cook and having a farming background myself a passion for ingredients and cooking developed year after year I learned from different chefs but must is because I am a curious person and insatiable of knowledge
What do you enjoy most about being a chef?
The seasonality of different ingredient every year is different every dish become a new challenge and the direct relationship with producer
Name three ingredients you couldn’t cook without.
Extra virgin olive oil ,extra virgin olive oil and extra virgin olive oil!
Which piece of kitchen equipment couldn’t you live without?
The oven.
What food trends are you spotting at the moment?
Extra virgin olive oil in cooking as an ingredient not just a condiment.
What do you think is a common mistake that lets chefs down?
Taking short cuts.
What is your favourite time of year for food, and why?
Autumn, because there are a lot of foraged produce gowning and game is plentiful.
Which of your dishes are you most proud of?
My handmade pasta.
How do you come up with new dishes?
The seasonality of the ingredient gives me the inspiration and memory, I strongly believe every dish need to have a story behind it.
Who was your greatest influence?
My grandmother.
Tell us three chefs you admire.
Bruno Barbieri, Antonino Cannavacciuolo and Marco Sacco.
What is your favourite cookbook?
Any cookbook with regional Italian recipes.
Who do you think are the chefs to watch over the next few months?
Me!
What’s been your favourite new restaurant opening of the last year?
I have not visited any new restaurants in the last year, yet!
London’s Raheem Morgan Wins National School Chef of The Year
Lewisham Chef Raheem Morgan has beaten off competition from around the UK to become the 2023 School Chef of The Year (SCOTY).
It’s his fourth time in the competition, with runner-up positions in both 2021 and 2022.
He cooked an Asian crispy fishcake with edamame bean and miso puree, served with a wasabi mayonnaise and crispy garnish. His dessert was a deconstructed lemon cheesecake with apple and basil gel, apple crisp, cherry compote and egg white meringue.
The dishes have been enjoyed by children at Torridon Primary School, Lewisham, where he has been the Unit Manager and Head Chef for two years.
He said: “I try to incorporate spices into the dishes and find that the children are open to trying them – and really enjoy them when they do. They see the teachers eating new flavours in the food I cook for them and do the same – they aren’t scared to try. I’m always trying to sneak veg into the main courses to add to the nutrition, but also to desserts too, like beetroot chocolate brownies!”
Before coming to school catering, completely by accident, Raheem worked with Tom Aikens, and held positions of commis, demi and chef de partie at Hotel Café Royale, Park Plaza Hotel and The Ivy, Sloane Square.
Looking for a new job after a year out, Raheem was sent details from Chartwells and despite not knowing anything about school catering, he applied and by the end of the interview, was convinced that it was the right move – and he hasn’t looked back.
The 29-year-old’s love of food started when he was around nine years old, cooking Jamaican food with his mum, before following it through school in food tech and into hotels.
Raheem won last year’s Grab ‘n’ Go at SCOTY – a challenge to create a healthy on the go snack. He made Loaded Quorn Corn Savoury Waffle – a spicy savoury waffle topped with avocado, tomato and crème fraiche inspired by a traditional Jamaican corn fritter.
He said: “It means the world to win – I’m on cloud 9! I’ve been used to coming second and third but this year it’s me who’s won and I’m so happy. I’ve put so much time and effort into it and so to win is not only great for me but for my brilliant team at school and Chartwells too. Both have supported me with the dish creation, tasting, giving feedback and stepping in while I had time away from school for the competition.
I want to thank my team at school, Chartwells who have been amazing but also LACA – I love everything they stand for and the work they are doing in the school catering sector is amazing and hugely important in changing the quality of school food but also the perception – there’s no chance of lumpy custard anymore!
The competition has helped me to grow so much and it will springboard me as it did last year when I won the Grab ‘n’ Go. After that, we held cookery workshops for the kids and they really enjoyed making the food and trying it all out.”
He plans to spend some of the £1000 winnings on taking his school team out to say thank you for their help.
Second place was Jennifer Brown, from Sarum Academy, Salisbury, Wiltshire, representing the South West region and James Noakes from Maidstone Grammar School, Maidstone, Kent, representing the South East region.
Head judge Louise Wagstaffe from Premier Foods, said: “It’s been a tough year to judge because we’ve seen amazing standards and very high level skills.
“We’ve seen a great use of ingredients on a tight budget and it’s been lovely to see so many different dishes created from the same ingredients from the Bisto brand, with each chef’s own inspiration and influences in their design. Lots of healthy fruit and vegetables have been used – a healthy plate is a part of the judging criteria.
These chefs have a massive influence on the food out children are eating and to see such great tasting food full of nutrition and innovation has been brilliant. There are some fantastic, scalable ideas here which we will be sharing with our schools.”
Sarah Robb, foodservice marketing manager at Premier Foods, added: “It’s so important to support the education catering industry which is what this competition is all about – showcasing the amazing talent in the industry – our chefs have been cooking amazing food. School meals are so important for children to eat and socialise together, but also to try different foods together.
School chefs have so much influence on the children they cook for to show them new food, give them the opportunity to try new flavours and really understand nutrition and healthy eating. The school catering industry has changed so much – the standard at SCOTY has well and truly shown that.”
The SCOTY competition aims to show the high quality of school meals and the contribution they make to the health and wellbeing of children.
The 11 finalists, who had competed at regional heats across the country, were judged on the use of Premier Foods products, working practices in the kitchen, creativity, appearance, taste and flavour. They had just 1h 30 minutes to create four portions of their two-course menu.
Chef of the Week: Rupert Taylor, Executive Chef at Bowood Hotel, Golf & Spa in Wiltshire
What is the name of the restaurant you currently work at?
I am the Executive Chef at Bowood Hotel, Golf and Spa.
Where did your passion for cooking come from and where did you learn your skills?
I did a work-based apprenticeship under Chef Gary Jones who trained under Raymond Blanc at Homewood Park. This is where I started to work with high end ingredients and learning the classical way to cook. From there I work at The Fat Duck with Heston Blumenthal where I learnt the more modern molecular gastronomy.
What do you enjoy most about being a chef?
Learning new techniques and trying new ingredients.
Name three ingredients you couldn’t cook without.
Salt, butter and sugar.
Which piece of kitchen equipment couldn’t you live without?
A good non-stick pan.
What food trends are you spotting at the moment?
Fermenting is everywhere at the moment.
What do you think is a common mistake that lets chefs down?
Not learning the fundamental basics. I also find that a lot of chefs can’t do pastry, this is a skill set that I think all chefs should have.
What is your favourite time of year for food?
Summer to autumn it is one of the best times for products.
Which of your dishes are you most proud of?
I have a dish that is called ‘Taste of the Garden’, this dish is a dessert that changes with the season. The twist is I use vegetables. Example lemon verbena, carrot toffee and butternut ice cream.
How do you come up with new dishes?
I read a lot of cookbooks, food magazine and watch a lot of tv cooking programmes. I then take a recipe and make it my own and let the creativity flow, I also share this with my team and get their input.
Who was your greatest influence?
Heston he really opened my eyes to what can be done, and that nothing is ever prefect, it can always be done better.
Tell us three chefs you admire.
I have four: Gary Jones, Heston Blumenthal, Pierre Koffmann and Peter Gilmore.
What is your favourite cookbook?
I have so many it is hard to pick a favourite, but the one that means most to me is ‘The Fat Duck Cookbook’ only because I was there when it was created. I know and have made everything in that book in the four and a half years I was there.
Who do you think are the chefs to watch over the next few months?
Merlin Laborn-Johnson at Osip, Carl Cleghorn at Thornbury Castle and Chris Cleghorn at The Olive Tree.
How I’m Coping with Inflation & Cost of Living
Tony Rodd, former Masterchef finalist and co-owner of Blackheath’s Copper and Ink restaurant spoke to our editor Chandos Elletson about dealing with inflationary pressures and the demands of customers who are fighting the cost-of-living battle on a daily basis.
“Here’s a recent example of the sort of thing I’m dealing every day,” Tony Rodd told me recently. “I buy gluten free breadcrumbs from a supplier and I pay COD, cash on delivery. 12 months ago my order cost £37. Today, I’ve just paid £51. That’s a nearly 40% increase in the cost of a non-essential ingredient. An ingredient that makes up part of a dish.
“Over the last 9 months every one of our suppliers has told us that they are having to put up their prices. Over the same period, we haven’t changed our prices at all. We can’t. Out customers won’t accept increases. They can’t afford them. So, where does that leave us? Something had to change.”
Tony Rodd’s challenge is the same one being faced by multiple small businesses up and down the country. Horrendous price increases across the board from energy to ingredients and staff costs. It’s a wonder that any restaurant can survive these inflationary increases.
“We’re still open, we’re still busy,” Rodd said. “It’s all down to a shift in the way we do business. We couldn’t carry on in the same way. We have to change, to adapt. In the end it was quite a simple choice.
“One thing we noticed was that our regulars were eating out less and drinking less so we changed with it. We went to a nine-item menu; 3 starters, 3 main courses and 3 desserts. We have a seven-course tasting menu. We are now running, cut leaner. We’re down £10-15k a year and our mortgage is going up later in the year. We’re not making money, but we are staying afloat and that’s all I can ask at the moment.
“We found that business remained popular on Friday and Saturday, but we were dead on Wednesdays and Thursdays. So, we shifted the weekend to tasting menu only because our regulars were ordering two a la carte courses and we were losing money.
“At first there was some resistance until I explained that they could come in on a Wednesday and Thursday and eat cheaper if they wanted. And that’s what happened. Now we are busy on the weekends with tasting menus, which are popular and busier during the week with a la carte which brings in much needed revenue. It’s working.
“None of this would have come about if I didn’t talk to my customers on a regular basis and found out how they were doing and how we could fit into their dining out plans. This conversation has helped them understand how we work and we have learned more about what they want and are prepared to pay for. This is crucial in today’s market.
“In lockdown I talked to our landlord every week on Zoom and over a period of months we found a way of working. I never missed a payment and in return we negotiated our lease down to something that we could afford. It has become a key relationship.
“I would urge every restaurant and chef to talk to suppliers and landlords as often as possible if you are struggling and also to you customers. Get to know them. Get to know what they want and what their limits are. Nothing can be taken for granted at this time. You have to fight for every customer but they will remain loyal to you, if you are loyal to them and they understand you are trying your best.”
Bonzer Announces a Lifetime of Hassle Free Can Opening with Its New Lifetime Warranty!
When you see a red knob in the kitchen, you know it’s an iconic Bonzer can opener, the market leader in professional tin openers, and has been for nearly a century!
From the 1st July 2023 every Bonzer can opener will come with a Lifetime Warranty. This will make UK chefs very happy indeed.
Brave you may think? Mitchell & Cooper are that confident in the top-quality design and manufacturing expertise they pour into Bonzer, that they are willing to guarantee it for life!
Bonzer’s green credentials are seemingly endless, but we must let you know that they really are easy to repair, with a full list of spares available. All parts are sourced in the UK and built in Mitchell & Cooper’s family-owned UK factory, which enables Bonzer to continually strive towards net zero.
Speaking of the warranty, Kat Cooper, Project Director at Mitchell &Cooper, whose family business has manufactured the famous Bonzer range since 1927, said:
“Mitchell & Cooper is 144 years old and our iconic, Bonzer can opener is 96. To reflect the upcoming milestone of the iconic Bonzer can opener being 100 in 4 years’ time, we thought it was time to offer a lifetime warranty. We know how much the Bonzer is loved. It’s the ultimate chefs’ best friend and Bonzer is the green warrior in our portfolio. We couldn’t be prouder of it.
“However, there’s another reason and it’s something that sums up who we are. The Bonzer typifies the way we do business and the way we manufacture. Every Bonzer can opener is:
- Built to last
- Made from top-quality die-cast stainless steel.
- Built using outstanding British craftsmanship.
- Comes with exceptional aftercare – No quibbles!
- Designed to be timeless with a proven track record.
- Responsibly made – Sustainable and trusted by chefs as a kitchen workhorse
- Bonzer is not a throw-away product – It really is built to last a lifetime
“In a world that’s always trying to sell you more stuff we want to be different,” Kat went on. “We’re committed to changing the way we work with and supply the food service industry, from buying for the short term to buying once.
“When we buy once we build deeper connections with the things we own. When it gets ‘old’ we don’t throw it away – we restore it or fix it. Just like we restored a 70-year-old Bonzer can opener that had been found in the Antarctic having gone out with a British expedition in 1944. We replaced a few parts and it’s now as good as new and on display in a museum about the base where it was found. Incredible, but true and sustainability at its very best!”
Photo credit: John Blackwell
LACA’s School Chef of The Year Final is Taking Place in Birmingham this Week
The regional heats have been held across the country and this week, the best school chefs from across the UK will arrive in Birmingham to compete for the 2023 LACA School Chef of The Year title.
The regional finalists and two wild card competitors will take part in the national final at the LACA Main Event on Wednesday 5th and Thursday 6th July 2023.
With the competition focus on producing nutritious and delicious meals for 11-year-old primary or secondary school pupils, the SCOTY competition is the perfect showcase for passionate school chefs to demonstrate what they do best every day.
Competitors had to use a minimum of one Premier Foods ingredient in both their main course and dessert during their regional heat. Judges were looking for innovative and creative ways that the competitors use the products in the finished dishes.
The regional final judges assessed the entries based on the following criteria: use of Premier Foods products, working practices in the kitchen, creativity and appearance as well as taste and flavour.
The school chefs had just 1h 30 minutes in which to create four portions of their two-course menu.
Dishes produced were inspired from across the globe – and the final is likely to see even more creativity.
Some finalists are back again, competing to see if they can take the crown this year, including Wales’ Joanne Cox who competed in 2017 and London’s Raheem Morgan who will compete in his fourth SCOTY final.
The prestigious school chef competition, School Chef of the Year (SCOTY), is run by LACA, the School Food People and sponsored by Bisto, from Premier Foods. The competition attracts some of the very best school chef talent from across the country.
LACA – the school food people, was established in 1990 and is the leading professional body representing over 1,000 members drawn from across the school food sector representing public sector and private contract caterers and suppliers to schools, academies, and MATs across the UK.
The LACA School Chef of the Year (SCOTY) is now in its 29th year and has drawn national attention with the annual winners often appearing on TV to showcase school cooking.
The SCOTY regional finalists are:
East Midlands Region:
Lorna Nolan, Derbyshire County Council – Breadsall Primary School
East of England Region:
Brenden Eades, Felsted School
London Region:
Raheem Morgan, Chartwells
North West Region:
Paul Hardy, Midshire Signature Services – Tarporley High School
South East Region:
Mark Kent, Norton Knatchbull
South West Region:
Jennifer Brown, Sarum Academy, part of Atalian Servest
Wales Region:
Joanne Cox, Chartwells – Ysgol Y Graig
West Midlands Region:
Andrew Polymniou, Chartwells – King Edwards VI Aston School
Yorkshire and Humberside Region:
Kirsty McAndrew, Midshire Signature Services – Oakworth Primary School
Wildcards:
Matthew Bennett, Aramark – Alsager School (North West Region)
James Noakes, Maidstone Grammar (South East Region)
A Corking Opportunity for Young Chefs and Sommeliers – Gosset Matchmaker 2023 – Deadline Extension
The days of divide between kitchen and dining room separated by the pass are coming to an end. There has never been a better time for young chefs to step out of the safety of the kitchen and join a growing breed of chefs who understand the art of wine pairing.
Champagne Gosset, one of the world’s best champagne houses, is providing an unrivalled opportunity to learn more about this fascinating field with their Matchmaker competition which is now in its eighth year.
The Gosset Matchmaker 2023 competition represents the pinnacle of champagne and gastronomy pairing and this year’s competition will attract the very best contestants in a continued partnership with Le Cordon Bleu London with new 2023 partners The Sommelier Edit and London Wine Fair.
The whole object of the competition is to pair up and coming chef/ sommelier partnerships who create perfect food and wine pairing in restaurants and other eateries. All you have to be is a chef with less than five years’ industry experience paired with a sommelier from your same place of work. So, join up with your sommelier and enter this fabulous competition. The winners receive an all-expenses-paid visit to Champagne Gosset’s headquarters in Epernay and the title of Gosset Matchmaker 2023.
The great news is that the competition deadline has now been extended for another week, so you have until Friday 7th July to enter this prestigious competition.
The form on the link below must be submitted by this Sunday at the latest, then you will be sent a personal acknowledgement of entry and your entry pack,
The full entry must be submitted by Friday 7th July, this isn’t much time, but its well worth it and will give you’re the opportunity to win a culinary trip of a lifetime.
CLICK HERE TO ENTER NOW
If you were unaware of just how influential a sommelier is in a top restaurant a few words from
Georgios Iordanidis, Head of Wine at Annabel’s club, will put you straight. He says:
“The modern sommelier is not just a wine expert, but a cultural ambassador and guide through the intricate world of gastronomy. With refined palates and a passion for creating unforgettable experiences, sommeliers curate extraordinary wine lists, build relationships with winemakers, and craft harmonious pairings.
Their expertise extends beyond wine, encompassing spirits, beers, and even sake, allowing them to cater to diverse preferences and palates. With a deep understanding of production methods, grape varieties, and regional nuances, sommeliers guide guests through a sensory exploration of flavors, aromas, and textures.”
Top Chef Brasil winner, Luciana Berry joins the panel of expert judges this year, she said
“I’m really looking forward to judging the competition, as a graduate of Le Cordon Bleu, it is great to be in a position to support the next generation of culinary talent coming up through the ranks, the bar has been set very high and I can’t wait to meet the entrants and judge the final on September the 18th.”
