On Top Down Under
The Chefs’ Forum were over the moon to be invited to a special evening at Australia House recently to meet the Deputy High Commissioner, Elisabeth Bowes. The invitation cements our already growing involvement with Aussie Beef & Lamb and enabled us to see and meet more Australian food producers who were showcased on the menu for the evening.
“It’s so amazing to be invited to such a high-profile event,” said Catherine Farinha, Director of The Chefs’ Forum. “We were there along with celebrity chefs Luciana Berry, Cesar Scolari (both of Top Chef Brazil fame) Graham and Debbie Green (authentic Aussies) at Green Herring Catering, world pastry judge Franciane Tartari, Marcilio da Silva from Beyond Food and MasterChef: The Professionals finalist Exose Grant. They were all wearing our wonderful new Chefs’ Forum Road Crew T-Shirts, bringing together wonderful chefs, students and suppliers wherever we go!
“We tried toothfish, lamb, Wagyu beef, Vegemite scones, an amazing vegan meatball and a toast samosa,” Catherine enthused. “All washed down with sparkling wine, white wine, red wine and Australian beer. Working with international suppliers who want to enter the UK market is one area where we are seeing significant growth and genuine interest from UK chefs.”
Top Australian suppliers to look out for:
Food
- JBS Global – lamb
- Austral Fisheries – toothfish
- SunRice – sticky rice
- Saltbush kitchen – rubs
- Vegemite – umami spread
- Earth Bound – vegan meatballs
- Western Meat Exporters – goat
- Jack’s Creek – Wagyu beef
Wine & Beer
- Brown Family Wine Group
- Cape Mentelle
- Fourth Wave Wine Partners
- ABC Filling
- Stone & Wood
The Chefs’ Forum Stand Stole the Show at HRC
Stand H3501 was the place to be at the HRC at ExCel this week as a collection of chefs, suppliers, the media and students from learning colleges all descended on The Chefs’ Forum for an impromptu reunion party.
The stand, which was in the middle of all of the finest catering equipment brands attracted constant attention following our successful launch of The Chefs’ Knowledge which made its show debut. The Chefs’ Forum was delighted to be an education partner at HRC (for the second consecutive year) which ran from Monday 20th until Wednesday 22nd March.
“It was great to be at the HRC. It was the busiest I have ever seen it – It was absolutely packed,” said Chefs’ Forum Director Catherine Farinha. “We met our industry peers, many of whom had come to our series of 10th Anniversary Chefs’ lunches with us over the last year, with up to 100 chefs attending each one. We partnered with the HRC, so the organisers could attend our lunches to promote the event. We offered a unique platform for the show to continuously raise a hand to UK chefs reminding them to get it into their diary. We were 
privileged to be able to take students from West London College on a world culinary tour and be part of the media for the event and we had so many top suppliers visiting our stand that it felt like the good times were back to where they were pre-pandemic.
“We handed out copies of the The Chefs’ Knowledge to all the winners at the Salon Culinaire and feedback from the chef community was amazing. We’re immensely proud of where we are as a business now. Our unique reach meant that stand H3501 was a non-stop cheffy party for the whole three days.
Speaking about The Chefs’ Knowledge Chef Exose Grant, a former MasterChef: The Professionals finalist, said: “I was very excited to be asked to contribute to the book and share my story. It’s so important that young chefs understand what the hospitality business is all about and The Chefs’ Knowledge is a great place to start. The detail and the recipes are incredible. It was a great show and I really enjoyed talking to all of my chef peers and seeing Monica Galetti, my brilliant mentor from MasterChef.
Check-out our film which shows just how much we were involved with from filming on the Chef HQ stage and other sponsors and clients to caviar tastings for student chefs on our world tour of ingredients.
Photo & film credit: New Era Production
Chef of the Week: Josh Hughes – Head Chef at The Bridge Arms in Canterbury, Kent
How long have you worked at your current restaurant?
I’ve been working with the company since 2018 at The Fordwich Arms and took over as Head Chef at The Bridge Arms in November 2021.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always enjoyed being in the kitchen, but my passion really grew when I got my first kitchen job as a KP. Then I realised how much I suited the environment and things went from, there developing skills along the way from the bottom up.
What do you enjoy most about being a chef?
Being surrounded by people who share your enthusiasm.
Name three ingredients you couldn’t cook without.
Salt, lemon and dashi.
Which piece of kitchen equipment couldn’t you live without?
A knife.
What food trends are you spotting at the moment?
I think we’re seeing Chef’s playing with textures differently; looking more and more at things like savoury jellies, chawanmushi etc.
What do you think is a common mistake that lets chefs down?
Overthinking.
What is your favourite time of year for food, and why?
Summer. Stone fruit is so versatile and can offer so much to the menu at that time of year. There’s also the option to preserve for use throughout the year.
Which of your dishes are you most proud of?
It’s hard to pinpoint a specific dish I would be most proud of. I’m always looking to push myself and improve upon anything I’ve developed previously so would say I’m probably more proud of learning new skills, passing them on to my team and applying them to new dishes.
How do you come up with new dishes?
As the seasons change, I usually have a particular ingredient that I’m looking forward to using and tend to start with 2 flavours I’d really like to combine. From there I can think of what other ingredients and techniques I can use to bring the dish together.
Who was your greatest influence?
My greatest influences as a young chef were more artists than chefs. Coming from that background in education it was interesting for me to look at 3-dimensional designers when developing my dishes.
Tell us three chefs you admire.
Alain Passard, Merijn van Berlo and Rene Redzepi.
What is your favourite cookbook?
The Noma Guide to Fermentation.
Who do you think are the chefs to watch over the next few months?
I think Spencer Metzger is one to watch right now and will be for years to come.
What’s been your favourite new restaurant opening of the last year?
Unfortunately, I’ve not had much time for get to new restaurant openings in the last year, but I’m really excited about what Cal Byerley & Sian Buchan are doing in Northumberland at Restaurant Pine. I’d love to find the time to visit and dine with them.
Wedgwood and Aussie Beef & Lamb Shine at St Patrick’s Day Student Dinner
100 guests at a special St Patrick’s Day dinner at West London College were wowed by the special 600-piece bone china dinner service provided by Wedgwood as part of a gift to the students.
The dinner, supported by The Chefs’ Forum, celebrated St Patrick’s Day but was, in reality, an exercise for the students to see how their food appeared on the best plates and bowls.
“This was a proud moment for The Chefs’ Forum,” said Catherine Farinha, Founder of The Chefs’ Forum. “This is what the Academy is all about. We were able to introduce Wedgwood and top quality produce to the College and in turn Wedgwood and Meat & Livestock Australia were able to see how their special donation was used by the students. I can safely say the students were blown away with the experience.”
Denise Charles, Curriculum Manager at West London College, said: “We do a number of themed evenings every year at West London College and this is the first year we have been able to serve 100 guests and have all of them eat off the same dinner service. This was brilliant for us and brilliant for the guests. The students were amazed how good the food looked. It was a huge success.”
“We were able to maximise our supplier and professional chef database as well,” Catherine Farinha continued. “We had lamb and beef from Aussie Beef & Lamb and celebrity guests such as Luciana Berry, Eve Tudor, the BBQ Lads and many more. It was a great night.”
The dinner in full:
Canapes
- Black pudding and scallop croquettes
- Baked mussels with a treacle soda breadcrumb
- Guinness battered white pudding
- Colcannon cakes
Starters
- Black pepper-crusted mackerel with a celery salad & Jameson’s whiskey drizzle
- Green pea soup with brown soda bread
Intermediate
- Irish stew
Mains
- Hake with Mussels & Magners Cider
- Roast Irish Rib-eye of beef served pink with Guinness gravy
- Boxty Cobbler
Desserts
- Apple cake & custard
- Baileys cheesecake
Film & photography by New Era Production
Chef of the Week: Paul Askew, Chef Patron of The Art School in Liverpool
How long have you worked at your current restaurant?
We reached 8 proud years in September 2022 at The Art School, also which was the end of my 40th year in gastronomy. It’s been an incredible journey so far and there’s still much more to do. Just recently we have been named the city region’s only restaurant to make the prestigious Harden’s 100 Best UK Restaurants 2023 which is a fantastic accolade, following on from last year’s inclusion. We keep ourselves very busy at The Art School and we are always seeking new heights here, alongside some wonderful external projects which have been brilliant to be involved in and proudly fly the flag for Liverpool; just over a year ago in December 2021 myself and my team cooked for the G7 delegation and almost a year later we had the immense honour to cater for The Turner Prize which took place in the spectacular St George’s Hall in December 2022. Last year also included debuting at The Grand National in April and bringing fine-dining to Topham House where The Art School was lovingly recreated, to myself helping launch Taste Liverpool. Drink Bordeaux in June as its patron whilst running the Bordeaux Bar de Vin in the spectacular Martins Bank Building during the festival. We’re going back to Aintree this April – we do like to keep busy!
Where did your passion for cooking come from and where did you learn your skills?
I started off washing pots and peeling vegetables in my early teens at Thornton Hall Hotel on the Wirral to becoming Chef Patron at The Art School. And a lot has happened inbetween! I was born in Sunderland and moved to Merseyside at the age of 4 and soon became an adopted Scouser. As I grew up I fell in love with the region and its culinary ambitions and realising what was possible for me as a chef if I dedicated myself to it. Always seeking out the biggest challenges, I worked for 2 years as a sous chef in Herbert’s in New York after being turned down by London’s eateries. Later, living in Singapore, I experienced a profound cultural influence on my cooking which by the time I returned to Liverpool had brought me to a new chapter in my gastronomic journey. I worked at The Philharmonic as a chef and catering manager for 7 years from 1995 and then as founder and director at Hope Street Hotel and London Carriage Works from 2000, where I worked until 2014. Then the truly pivotal chapter of my career began with The Art School, which we opened in September 2014 and we now are regarded as the leading fine-dining experience in the region. This is wonderful after all of our hard work and as a team we aspire to take The Art School even higher.
What do you enjoy most about being a chef?
I still enjoy working with new talent in the kitchen and training up the next generation of chefs and key hospitality staff. After what we’ve been through these past few years, finding and nurturing these new people is essential for the entire hospitality industry. I also relish taking Liverpool to new gastronomic heights and celebrating all that’s good about this brilliant city.
I’m deeply passionate about using seasonal and sustainable ingredients from around the Liverpool City Region – from the Rhug Estate inward to the amazing produce on our doorstep, in a radius of around 35 miles. What’s growing within this space is mind-blowing. Part of my work is to champion what many farmers, artisans, cultivators and more are all doing and how we use what they grow. I’m also inspired by the new seasons of asparagus and Jersey royals each year to the first large halibut carried into the kitchen from the North Sea and what each change of season means, how our menus change with this.
And still now, after over 40 years of being in kitchens around the world, I still get that incredible rush from the challenges of managing 100 covers to our high standards, maintaining the quality of service we’re known for on a bustling Saturday night at The Art School. I have to think that if I didn’t have that buzz then I wouldn’t still be doing it – especially at my age! – and sharing that experience each service with my wonderful team is special and how we grow and learn as a team, too.
Name three ingredients you couldn’t cook without?
Maldon sea salt, butter and freshly milled pepper.
Which piece of kitchen equipment couldn’t you live without?
Maybe this is obvious my knives are essential and I’m very attached to them. I would be lost without them.
What food trends are you spotting at the moment?
Well, the biggest is the ongoing growth toward plant-based cuisine. We’ve already embraced this with our vegan menu running since 2014 at The Art School and it’s a popular choice. Also many of our customers – and I know from speaking to other chefs too – that the wider population are eating healthier overall, more pescatarians for example.
What do you think is a common mistake that lets chefs down?
The biggest mistake I still see is chefs trying to do too much, using too many ingredients and cramming over thought ideas on the plate. I feel we’re blessed with amazing ingredients all across the UK and really they should be used as the focal point of dishes and do the talking if used correctly. They can be used for very well executed dishes which is totally different to over complicated dishes.
What is your favourite time of year for food, and why?
The autumn. It’s the harvest festival and also the beginning of the game season. I love wild food – wild fish, wild game, foraged mushrooms, what grows in fields and forests. It’s the autumn where all of these cycles come into life. All seasons are special as they represent change, new beginnings and old chapters fading until the next year.
Which of your dishes are you most proud of?
My experience cooking on Great British Menu and getting a 10 for my main course which was called Memories with Marjorie, based around an assiette of Hebridean hogget. This was closely connected to me and the emotional memories of my mum. But it’s also inspired by the incredible rare breed Hebridean hogget that we get from Callum Edge at Edge and Sons on the Wirral. And it’s hard to get 10 out of 10 from Daniel Clifford, so I was very happy with that!
How do you come up with new dishes?
Well I’ve been doing this for a long time now – I reached my 40th anniversary last year in gastronomy, so there’s been a lot of trial and error during this time. But at The Art School we’re always inspired and motivated by the ingredients that come through the front door. And that’s what inspires me to try new things too in the kitchen. We’re always looking at new techniques and flavour combinations, many of which end up on the menus here. And I still get new ideas based on my travels and cheffing in Singapore, Dubai, upstate New York and many other countries and locations – I had so many pivotal moments during those years of travel which still inform my cooking to the present.
Who was your greatest influence?
I will have to name two if that’s okay please – my parents. My dad was Captain Barnacle Bill Askew and he sailed the world on the Blue Star lines – it was his travels which inspired me when I was young for what I do at The Art School and also Barnacle, both in Liverpool. His travels and the places he saw, the things he ate, the ingredients and ideas he brought back to Liverpool on great sea-faring ships. And my mother who was also a huge influence in how I see hospitality and how everyone should be treated in a restaurant – we named the Moriarty Room after her, a beautiful private dining space at The Art School.
Tell us three chefs you admire.
I could easily list 100s here. Three of my absolute favourites and dear friends are Steven Doherty at La Gavroche and Simon Rimmer from Greens and of course the Roux Brothers are icons for me and so many others.
What is your favourite cookbook?
New Classic Cuisine by the Roux Brothers. That book took me in a totally new direction and was one of the pivotal reasons I became a chef.
Who do you think are the chefs to watch over the next few months?
Harry Marquart, Kieran Gill and Jake Lewis all from Barnacle in Liverpool. They are all doing wonderful things in the kitchen there.
What’s been your favourite new restaurant opening of the last year?
This would have to be Barnacle in Duke Street Market. I should confess I’m proudly one of the founding quartet of chefs there, along with the supremely talented young trio of Harry Marquart, Kieran Gill and Jake Lewis. We launched Barnacle in December 2021 and there we tell the story of Liverpool’s culinary odyssey, from its seafaring port days and the global ingredients which came to the city on great ships, to the cuisines and inspirations which have made the city the gastronomic destination it is now. Liverpool’s food and drink scene is in great shape and Barnacle is offering a new perspective whilst we work with lots of independent suppliers from around the city region and celebrate what they are doing. It’s been brilliant so far. We’re up in Duke Street Market’s mezzanine if you’d like to come and visit us.
Gower Students Get a Taste of the Good Life
120 school students from six schools around Gower College in South Wales enjoyed a hospitality taster day on Tuesday 14th March.
The special occasion, organised by The Chefs’ Forum and free to attend, enabled the college to host school students and give them a “taste” of what to expect from a catering course.
“We call it an insight into the world of the hospitality industry,” said Chefs’ Forum Director Catherine Farinha. “We had a brilliant line up of chefs and front of house professionals and the students lapped it up!”
Mark Clement, Learning Area Manager, Hospitality, Tourism, Hairdressing, Beauty & Complimentary Therapies at Gower College, said: “This is what our relationship with The Chefs’ Forum is all about. Opening up the college so schools can see what we do and who we work with is vitally important to our future. We couldn’t do it in the same way on our own. It was brilliant fun.”
The morning kicked off with a canapé and mocktail reception followed by pasta making with Orsola Muscia from The Tailor Made Chef. Orsola invited students from the schools who attended to join her on stage, teaching them the timeless Italian mantra of 100g of flour ratio per whole egg!
Next up was interactive cooking with Leon Lewis from Cook with Lewis and MasterChef: The Professionals 2022 and Clive D’Angelo Smith from Four Seasons Catering.
Students assisted with the demos, then participated in an éclair filling and decorating competition.
All students who helped out on stage and the pair who won the competition all received a fantastic copy of The Chefs’ Knowledge, individually signed by the guest chefs they worked with.
Finally, a talk with local superstar Hywel Griffith from Beach House on what it takes to win a Michelin star. He was joined by his restaurant manager Christie Hayes who is also Restaurant Manager of the Year 2023.
We also heard from Jack, a student at Gower College who did a work placement at Beach House. He was able to tell the young guests all about his work at the restaurant and what to expect in the industry.
“It was a great morning” concluded Catherine Farinha. “A massive thanks to the College. All the students were well behaved and the demos were brilliant.”
Photography & film credit: Carlos Farinha
New Look HRC Set to Thrill at Excel Next Week
We’re excited to be a media partner at HRC on the 20-22 March and we caught up with Montgomery Events Manager Ronda Annesley to find out what’s in store for next week’s event at Excel.
“This is the first real HRC we’ve been able to do since lockdown,” Annesley told Chandos Elletson. “After last year’s event we took stock and decided that we needed to focus on customer insight. We learned that hospitality never returned to the way it was following the pandemic and there was still a good deal of uncertainty from operators. We took that on board and this year we’re going to see much more interactivity and networking opportunities where visitors can mingle and mix much more. To do that we’ve built a robust content programme that we’re really excited about.
“We’ve gone big in the chefs side, too. We’ve partnered with Chef Publishing to create Chef HQ with a stellar line-up on the demo stage with chefs such as Niall Keating, Ben Murphy, Steve Munkley, Paul Ainsworth, Nikita Pathakji, Tom Brown and Glynn Purnell all taking part.
In the Networking Hub it’s all about learning from likeminded peers with great sessions on training, quality of experience, mentoring and staffing. You can also Ask The Experts live with the FEA (Foodservice Equipment Association).
“You can check out the latest tech in The Launchpad and get the low down on table trends in Tabletop Village and if that’s not enough there’s The Lobby designed by Design Command where you can take a breather and catch up with friends new and old. It’s right in the centre of the show.
“Last but never least is the incredible Salon Culinaire which this year has 825 competitors! There’s a skills theatre, the salon display and a “know before you go” session which is chef curated.”
You can find us on stand H3501 – We look forward to seeing you there!
HRC Set to Return Packed with New Features and Industry Insights
Hotel, Restaurant & Catering (HRC) returns to ExCeL London on 20-22 March to bring together the hospitality and foodservice sector for three days of networking, learning and new product discovery.
Visitors will have the opportunity to explore the very latest products across design & décor, foodservice, professional kitchen equipment, hospitality tech and pub & bar and meet the right suppliers to grow their business and elevate their offering.
Daniel Butcher, General Manager at La Nonna Pasta Fresca, comments: “I find these events to be a day of exploration, discovery, motivation and a developmental opportunity for any business owner or manager. I have visited HRC in the past and find it the best in the business. I am very much looking forward to networking across our industry with suppliers and other restaurateurs this year.”
This year’s event welcomes Monica Galetti as 2023 Chef Ambassador, and the acclaimed chef will be taking to the Vision Stage, designed by Harp Design, on Tuesday 21 March to discuss her career to-date and her take on some of the most important trends in hospitality and foodservice.
The show will open with an industry update from Kate Nicholls OBE, CEO of UKHospitality, discussing the association’s latest talks with government and what 2023 might hold for the hospitality sector, followed by a global view of the industry from IGD, the Institute of Grocery Distribution.
Hospitality professionals will also have the opportunity to catch sessions from Hospitality Jobs UK, as the organisation reveals the results if the UK’s largest hospitality salary survey, Cornwall Insight, the energy market intelligence consultancy, will be providing advice on how the hospitality industry can tackle soaring energy costs, and the Sustainable Restaurant Association will be discussing how to set the standards for the food of the future with CH&CO, The Pig Hotels and Hawksmoor.
In the Networking Hub, in partnership with VisitEngland and AA Media, hospitality business owners and operators can network with likeminded professionals and learn from industry leaders in sessions from the Sustainable Restaurant Association, the Foodservice Equipment Association, the Institute of Hospitality, the British Institute of Innkeeping and many more.
New for 2023
A new addition to HRC for 2023 is Chef HQ, curated by Chef Publishing, a networking area, demo kitchen and stage where leading chefs from the UK and Europe will be discussing the trends and products that they’re passionate about, while whipping up some delicious dishes for the audience.
Among the sessions taking place in Chef HQ are a demo from National Chef of the Year Ben Murphy, a presentation from Nathan Davies of SY23, fresh from wowing the judges on Great British Menu and securing his first Michelin star, and an interview with the chefs of The Future Plate, a collection of leading black chefs of African and Carribean heritage sharing their culture through tasting menus.
Chef HQ will also feature A. Wong Chef Patron Andrew Wong discussing the art of dim sum, a behind the scenes look at the Bocuse d’Or with team UK coach Tom Philips and Chair of the competition Andreas Antona, and a ‘getting to know you’ chat with Kim Rathoroen, who will discuss her journey from a stage at Restaurant Gordon Ramsay to taking up the role of Head Chef at the chain’s London Chelsea premises.
For visitors looking to revitalise their drinks selection, new show section Drinks @ HRC & IFE combines the drinks offerings of HRC and sister event IFE, International Food & Drink Event, to create a single, centralised location to source a wide range of innovative drinks products.
For those looking for discover the very latest hospitality tech products and services, The Launchpad, located within the show’s Hospitality Tech section, is a showcase for tech providers to the sector which have been trading for less than 12 months.
To find out more about everything happening at HRC 2023, and to register for your complimentary trade ticket, visit hrc.co.uk
Wedgwood Steps in with Magnificent gift to West London College
Wedgwood, the celebrated ceramic supplier, has supported West London College with a huge gift of 600 pieces for use in the college restaurant.
The set, made up of the Gio range, will enable the restaurant to plate food in the restaurant to a standard only seen in the finest restaurants.
“This is a magnificent gift,” enthused Catherine Farinha, Director of The Chefs’ Forum. “It means that students will be able to see their food as it would appear in a top restaurant or hotel. This is so valuable for them to gain this sort of experience.”
Denise Charles, Head of Hospitality at West London College, said: “We’re thrilled and hugely grateful to Wedgwood. There’s no way our budget would ever stretch to this and to be able to serve food on these beautiful plates and dishes will mean the world to our students and impress our guests.”
The set includes 100 of each and makes a complete dinner service: Dinner plates, salad plates, side plates, soup bowls, dessert bowls and dessert plates.
Explore the Gio and other Wedgwood collections HERE
Chef of the Week – Josh Singleton, Head Chef at Embankment Kitchen in Manchester
How long have you worked at your current restaurant?
I’ve worked at my current restaurant since September 2022.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my grandad and cooking with him as a child and then watching cooking shows when I was younger made me want to do it professionally. I learnt my skills at college doing my level 2 and 3 NVQ, but my first real job as a chef was at Mottram Hall hotel near Macclesfield.
What do you enjoy most about being a chef?
The thing I love most about being a chef is the creativity and passion that comes with the job, and the learning and growth that comes with it.
Name three ingredients you couldn’t cook without.
Three ingredients I can’t cook without is salt, white wine vinegar and limes.
Which piece of kitchen equipment couldn’t you live without?
I think the equipment I cant live without is probably my blender.
What food trends are you spotting at the moment?
Food trends at the moment seem to be coming away from fine dining foods and more home comfort or street food dishes that and full of flavour but not pretentious.
What do you think is a common mistake that lets chefs down?
A big mistake that I think let’s chefs down is they know everything or that they don’t need to learn more. Chefs that stop learning or stop trying new things and methods should get out of the industry.
What is your favourite time of year for food, and why?
My favourite time of the year is autumn, my reason for this is the ingredients and types of food in that season such as venison, damsons, squashes and mushrooms.
Which of your dishes are you most proud of?
I’m proud of all my dishes. I don’t have a favourite or specific one I’m proud of because it’s the method and process you use to create a dish that I’m proud of not the ingredients.
How do you come up with new dishes?
The way I come up with a dish is to find out what’s in season at that time of year, select a protein and then find vegetables and fruit that work well with it. I always make sure I have something pickled on there as well whether it’s a vegetable or fruit and I try to use other starches rather than potato.
Who was your greatest influence?
My greatest influence was my college tutor Mark Boswell, who took me under his wing and helped become the chef I am today.
Tell us three chefs you admire.
Three chefs I admire are Sat Bains, Rene Redzepi and Rick Stein.
What is your favourite cookbook?
My favourite cook book is Sat Bains’, ‘Too many chiefs, only one Indian.’ I think it’s an incredibly knowledgeable book that any chef should have.
Who do you think are the chefs to watch over the next few months?
I’m not too sure which up and coming chef are ones to watch at the moment.
What’s been your favourite new restaurant opening of the last year?
My favourite new restaurant that has opened in the last year is a place called Libertine in Manchester as I like the idea and what they are doing there.
