The Chefs’ Knowledge is Delighted to Join Forces with CKBK
The Chefs’ Forum, leading UK chef education and marketing platform, is delighted to join forces with ckbk, the only website to offer online unlimited access to a curated collection of the world’s great cookbooks.
The new collaboration will enhance the user experience for members of both ckbk and The Chefs’ Forum. The Chefs’ Knowledge is available in full via the ckbk’s digital platform, including 100 recipes contributed by leading UK chefs.
Commenting on the partnership Catherine Farinha said:
“It’s really fantastic to see The Chefs’ Knowledge go live on ckbk and for us to promote the platform to our members. It’s a great collection of books and we are delighted to be included and to promote chef learning.
“This new partnership is very important for The Chefs’ Forum. The work we have been doing with student and junior chef education is now able to be accessed by a much wider community across the world and now international subscribers can now learn the working secrets of our top chefs.”
Matt Cockerill, co-founder and CEO of ckbk said “We’re thrilled to launch this new cooperation with The Chefs Forum. Chefs and trainee chefs are some of ckbk’s most enthusiastic users, with cookbooks playing a vital and in conveying knowledge from one generation of chefs to the next. The Chefs’ Knowledge – The Modern Culinary Repertoire is a valuable addition to ckbk’s platform as we work with culinary schools and catering colleges across the UK, and beyond.”
ckbk offers instant unlimited access, via its website and app, to the full content of more than 700 cookbooks. Users can post reviews, add private notes, and create their own ‘recipe playlists’. ckbk’s searchable collection includes over 120,000 recipes from trusted authors and top chefs, with more titles added each week.
View CKBK here.
Independent research found The Chefs’ Forum to be the second most recognised chef marketing platform in the UK and is a one-stop-shop for the latest news, menu trends, kitchen gadgetry, top quality suppliers and chef networking. Inspire the next generation and give-back through teaching in The Chefs’ Forum Academy. Join us in bridging the gap between education and industry.
Chef of the Week: Chris Woodford, Head Chef at Chotto Matte in Soho
How long have you worked at your current restaurant?
This time around, I have been with Chotto Matte for almost 4 years. I was also a part of the original opening team when the brand launched and helped with the initial menu development alongside Founder Kurt Zdesar and Executive Chef Jordan Sclare.
Where did your passion for cooking come from and where did you learn your skills?
I started aged 14 in a local family run restaurant as a part time role, and grew from there. My passion comes from my parents, growing up dinner was always a family affair, with such fond memories. My dad was a keen hunter, and as kids we would all help with preparing whatever it was that he bought home.
What do you enjoy most about being a chef?
The socially diverse people I work with and learning about food from other cultures. You’re always exposed to new ideas and no two days are ever the same!
Name three ingredients you couldn’t cook without.
Soy sauce, coriander and chilli.
Which piece of kitchen equipment couldn’t you live without?
It has to be my chef’s knife.
What food trends are you spotting at the moment?
I have noticed the rising demand for local sustainable produce, more now than ever. Consumers are becoming a lot more conscious about ingredients used and their journey to the plate. Bingsu, the Korean shaved ice cream is something that’s also having its moment!
What do you think is a common mistake that lets chefs down?
I think overconfidence is something that can let chefs down, often they’re in a rush to achieve their goals, some need a bit more patience.
What is your favourite time of year for food, and why?
Winter, you just can’t beat British game season!
Which of your dishes are you most proud of?
Braised beef cheek with sweet truffle soy. It’s the first recipe I had printed in a cook book and a crowd pleaser when entertaining friends and family.
How do you come up with new dishes?
It’s a real process. It takes time, bouncing ideas off other chefs, getting inspired and experimenting with ingredients to perfect the contrast of flavours.
Who was your greatest influence?
I hate to say it, but if it wasn’t for my brother I would not have pursued a career in the kitchen.
Tell us three chefs you admire.
Raymond Blanc, Nobu Matsuhisa and Virgilio Martinez.
What is your favourite cookbook?
Way too many to pick a favourite!
What’s been your favourite new restaurant opening of the last year?
The Muddy Duck at Hethe, local to my home and recently relaunched. It’s always a fantastic, authentic classic pub experience, with great food and ambience.
Merlin’s Magic is Shakin it Up!
Mitchell & Cooper have teamed up with TV bar star Merlin Griffiths to create a premium Bonzer® Barware cocktail kit that will shake up drinks-making this summer.
Merlin, who is on a mission to “Get the nation shaking“, is also launching a campaign to encourage everyone to share their #ShakerFace. Highlights of which will be showcased across Merlin’s Instagram, Twitter, Facebook and Tik Tok – with one lucky shaker being chosen each month to receive their very own kit.
The new cocktail kit, customised by Merlin Griffiths and produced by Bonzer® in the UK, is due to be released for sale on June 21, 2023 and includes a two-piece Boston shaker set, Hawthorne strainer, fine strainer, jigger, 30cm bar spoon and a Mexican Elbow (citrus press). All in high-grade stainless steel finish.
“I am genuinely thrilled by what we’ve achieved,” said Merlin. “This is a great set for anyone to start with and even comes with a special Mexican Elbow citrus press which I started to use after learning all about them from Mexican bartenders I’d worked with in London. I was so impressed with this brilliant little tool, that I’ve customized my own version with Bonzer®. I’m really excited to see how people use the set and what they create.”
Merlin has been bartending since 1996, where he started out shaking, mixing and whizzing up tasty drinks in London’s popular Soho. An instantly recognisable face, he has been mixing drink on our screens for over 10 years.
The premium cocktail kit has been co-created with Bonzer® Barware, owned by global parent company Mitchell & Cooper who was founded in 1879 in East London, and they have been manufacturing since 1927.
Mitchell & Cooper have always been the professional’s choice and have built lasting relationships with top chefs and bartenders at the top of their game – and Merlin is certainly one of them.
Merlin went on: “It’s about time we had professional kit available to enable my industry peers to make amazing drinks at work or play. “I believe everyone should be able to make a tasty cocktail, it’s a life skill! Bringing professional quality cocktail tools to your mixologist’s tool kit is an essential part of this dream. It’s time to get shaking!”
Merlin is also offering an exclusive virtual cocktail masterclass for the first 500 individual orders of the kit. To place your order visit www.merlingriffiths.com
Kat Cooper of Mitchell & Cooper said: “Bonzer® is the perfect partner for Merlin Griffiths. My family have been making barware for close to 100 years and we’re delighted to be partnering with Merlin to create some drinks magic with the new kit.”
Film & photo credit: Carlos Farinha
Chef of the Week: William Best, Head Chef at Brooks’s Club in London
How long have you worked at your current restaurant?
Nearly 1 year at this exclusive private member’s club, my 8th job in 24 years of cooking.
Where did your passion for cooking come from and where did you learn your skills?
I enjoyed cooking at home and from quite an early age decided to be a chef. Catering offered an opportunity to escape school, which I didn’t enjoy. I wrote to all the local hotels and the chef at Ashdown Park Hotel is Sussex recommended an apprenticeship with RACA (Royal Academy of Culinary Arts).
At the time knowing very little about the industry this seemed like the best option (later found out it was by far the best apprenticeship at the time). So, I left home at the age of 16 to start the RACA Specialised Chef Scholarship at Bournemouth & Poole College. During the apprenticeship I was mentored by my first head chef, John McManus who I still turn to for advice for now.
When the time was right, he helped me move to London and join The Square with Phil Howard – something I think we need to do more of now, helping our young chefs move on and grow in the right kitchens, so they can develop in to experienced leaders with a deep knowledge of cooking.
My passion came from those early years in the kitchen, I love the buzz of service and working at The Square the quality of the produce was amazing – I love taking great ingredients and cooking simply to allow the natural flavour to shine through.
What do you enjoy most about being a chef?
The satisfaction of going into the dining room and seeing everyone happy, especially if the service has been tough.
Name three ingredients you couldn’t cook without.
Love – you have to put your heart in the cooking! Potatoes and eggs.
Which piece of kitchen equipment couldn’t you live without?
My Mac knives.
What food trends are you spotting at the moment?
Old classics coming back, cooked with a more modern approach… No need to reinvent the wheel, dishes can always be evolved and improved.
What do you think is a common mistake that lets chefs down?
They cook the food they want to cook not food that the customer wants to eat – probably only the top 0.5% of chefs are in a position where they are a true destination restaurant and people go there and are happy to be told what to eat. Get your menu right for the local/target market, it may have dishes on there that don’t inspire you as a chef, but people will keep coming back and consequently you will have a successful and profitable business, which in turn will allow you to achieve the things that you want to. Once customers trust you, they will be prepared to be more adventurous and you can push the boundaries of the food, note this will take a long time.
What is your favourite time of year for food, and why?
January, when Yorkshire rhubarb and blood oranges come into season, a sign that spring is not so far away.
Which of your dishes are you most proud of?
It would be the dishes I cooked in the final of the RACA Master of Culinary Arts (MCA) which resulted in me getting the award, one of which was a whole stuffed turbot, a dish I had never done before this.
How do you come up with new dishes?
Generally, start with a key ingredient and pair other ingredients as you go along. There must be flavour combinations that link each part of the dish together.
Ideas can come from so many places, books, social media, google image search, I think the most rewarding is developing an idea from a member of my team, with them, so they contribute to the menu.
Who was your greatest influence?
It is difficult to say just one, Phil Howard, John Williams MBE and Andrew Turner, all influenced me in different ways, whether it be style of cooking; passion for great ingredients; how to manage people (so important); the importance of putting your heart in the food and ensuring maximum flavour! But I guess ultimately my first head chef, John McManus, he stuck up for his kitchen team and I have tried to follow his example and always look after my team, I cannot do it without them.
Tell us three chefs you admire.
- Michael Nizzero – won a star in France, worked with him at The Ritz, seriously talented chef but so modest and great to work with.
- Michael Caines – no introduction required.
- George Blogg – had the pleasure of watching him work in the MCA final last year, probably the most professional chef I have ever seen work, so chilled and calm he barely broke into a sweat, even under intense pressure.
What is your favourite cookbook?
Both volumes of The Square cookbooks. Practical Cookery and Good Housekeeping are a good place to look for basic recipes that always work.
Who do you think are the chefs to watch over the next few months?
Spencer Metzger and Amber Francis.
What’s been your favourite new restaurant opening of the last year?
I have not been yet but the food Patrick Powell is producing at The Midland Grand Dining Room looks right up my street, classical food tastefully reinvented.
Knowledge is Power!
Chefs, industry professionals and suppliers in the Cotswolds and Bath region were singing the praises of our new book The Chefs’ Knowledge yesterday.
At a special launch lunch at Lucknam Park 5 chefs plus students from Coleg Gwent cooked up an incredible menu for the 65 invited guests.
Dan Moon from Foie Royale got the lunch underway with an amuse bouche of tomato, onion and Foie Royale tart. This was followed by Chris Cleghorn from the Olive Tree at The Queensberry who made a starter of courgette flower, Aussie lamb, basil, sheep yoghurt and black cardamom.
Next up was a fish course cooked by Jauca Catalin from The Bath Priory: shellfish raviolo, redcurrants, savoy cabbage, squid ink and a shellfish bisque.
Hywel Jones and Ben Taylor from Lucknam Park then took over to deliver the main course of rolled Aussie sirloin of beef with English asparagus, morel and potato.
The meal was finished off in style by Ashleigh Farrand from The Kingham Plough who made a baked custard tart with strawberries and rhubarb, served on a Wedgwood Gio plate.
Wine was sponsored by Brown Brothers, a delicious Innocent Bystander Pinot Gris and Brown Brothers Limited Release Durif.
“It was a fantastic summery lunch in brilliant surroundings with perfect ingredients” enthused Catherine Farinha, Director of The Chefs’ Forum afterwards. “We are slowly travelling round the country promoting The Chefs’ Knowledge book, e-book and audio book and it’s going down a storm.”
Gavin George Chef Lecturer at Coleg Gwent said: “It was a great opportunity for the students. Lucknam Park is a dream place for them to visit and work and get a sense of what real fine dining is all about. The dining room, the chefs, the ingredients and the guests were all amazing. It’s one of the reasons we love having a Chefs’ Forum Academy.”
Guest chefs Daniel Galmiche and Michael Nizzero who are both in The Chefs’ Knowledge both said how important it is for the industry to support the next generation.
Daniel Galmiche said: “It was a great pleasure for me to provide recipes for The Chefs’ Knowledge. I think it is a wonderful book and it’s so exciting to see an e version and an audio version, too. The Chefs’ Forum have really nailed it with this one.”
To buy your copy of the e-book, click here, to buy your copy of the audiobook, click here,
Both would be a fantastic gift for any junior chef, or indeed a present for yourself!
Thank you to our sponsors Aussie Beef & Lamb, Flying Fish, Lovejoys, Brown Brothers, Taylor UK, Foie Royale, Wedgwood, Adande, Mitchell & Cooper and Chef Works.
Photography & film by Carlos Farinha.
Chef of the Week: Leon Lewis, MasterChef Contestant & Cook with Leon in Swansea
How long have you worked at your current restaurant?
I currently cater for private dinning and one off events and kitchen take overs. I have been doing this for a round a year so far since my episodes of MasterChef aired on TV.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my parents and family, being Asian every family event always involved food and lots of it! My parents owned a takeaway and I often helped my father in the takeaway and watching the way he cooked and the passion he put into every dish really got me excited about food. I am totally self-taught and spend most my spare time watching all kinds of cooking programmes and reading cooking books.
What do you enjoy most about being a chef?
The most enjoyable part of being a chef is the joy on the faces of your customers, friends and family, knowing that you have made someone happy with what you have created is the best thing for me.
Name three ingredients you couldn’t cook without.
Wow how do I pick only three ingredients?! If I had to then garlic, I love garlic, chillies to keep things spicy and ginger. Simply the flavour and aroma you get from the combination of these three together is amazing and they are so versatile.
Which piece of kitchen equipment couldn’t you live without?
The one piece of equipment I couldn’t live without would be my wok, again for its versatility and size you can do almost anything in a wok.
What food trends are you spotting at the moment?
Recently due to social media there are more food trends than ever before. I am seeing trends about plant based food and street food is also very big right now, but the most important trend right now would be zero waste. It’s important we all learn to do more with the ingredients we have and do what we can to lower our impact on the planet.
What do you think is a common mistake that lets chefs down?
The most common mistake chefs make is when you try to overcomplicate a dish or recipe and try to be too inventive, sometimes the simplest dishes done well are the best.
What is your favourite time of year for food, and why?
I favourite time of year for food is summer. Not only do we get the best of fruit and vegetables like strawberries, cherries, aubergines, tomatoes, carrots and courgettes you can eat them in the sun and get that BBQ going.
Which of your dishes are you most proud of?
I am usually proud of most of my dishes but the dish that I have had the best feedback from recently has been the duck starter I created for my most recent event, and I also used it in a Chefs’ Forum masterclass at Gower College. The dish is a take on classic duck pancake rolls from a takeaway but elevated to a restaurant dish. The duck is cooked in a water bath with all the Asian spices then pan fried for that crispy texture, with a spiced plum sauce on a bed of pak choi, spring onion and cucumber garnish.
How do you come up with new dishes?
Usually when my wife says this is all we got in the fridge so make something. On a serious note my style is to incorporate Asian flavours into more classic dishes or turn a humble Asian dish and elevate it. When I am creating new dishes I play around with different flavour combinations and add similar flavourings from more exotic parts of the world, the simplest way to explain this would be a salted caramel, to put an Asian twist on the classic salted caramel we replace the salt with something like miso paste or soy sauce. Replacing the standard salt with an alternative that will change the dish but still be recognisable as a salted caramel.
Who was your greatest influence?
From a young age my greatest influence was my dad, he introduced me to food and a work ethic that would be hard to understand unless you saw. He worked tirelessly 6 days a week but would always find time to show me how he made his food and talk about the art of cooking.
Tell us three chefs you admire.
Questions like this I find it impossible to choose as there are so many chefs I have watched and read about. Referring back to being self-taught I think back to inspirations and some of the first chefs I ever saw on TV that caught my imagination. I would watch amazing chefs on TV like Keith Floyd, Jamie Oliver, Gordon Ramsay and Tom Kerridge but one that stands out for me from a young age is Ken Hom being one of the first to demonstrate Chinese cooking on mainstream BBC TV he quickly became my hero.
What is your favourite cookbook?
The one book that stands out is Ken Hom’s East Meets West book this book was the first book I ever saw that had any kind of fusion style and again from the great man Ken Hom. I was always going to lean towards one of his books.
Who do you think are the chefs to watch over the next few months?
How do I keep the answer to this question short?! There are many many chefs out there at the moment doing amazing things but a few that stand out to me and I really want to publicly praise for what they do in different ways. I think Simon Wood is definitely a chef people should keep an eye on, some of the dishes he created have been amazing and he is sure to get a Michelin star. Big mentions also to Budgie Montoya, I know Great British Menu was disappointing for him but he is amazing and also in the same vein is Rex De Guzman the food they create and the messages and values they stand for are amazing, and simply for the Chinese fusion food big mentions to Shirly Chung.
What’s been your favourite new restaurant opening of the last year?
My favourite restaurant opening recently has to be a small independent Chinese restaurant that only seats a max of 20 people a family run business that again sticks to making the simple things amazing, its Chinese/Cantonise food done really well, it’s called Chinese Deli, I would eat there everyday if I could. There are many places like the China Deli all around the UK, I would really encourage people to go in search of them not only to taste authentic Chinese cooking at its best but help the little guys out there trying to make a living in these difficult times.
Chef of the Week: Mark O’Brien, Head Chef at Samphire in Whitstable, Kent
How long have you worked at your current restaurant?
I have been the Head Chef of Samphire for just under a year now.
Where did your passion for cooking come from and where did you learn your skills?
I was always enthusiastic about food. But it really grew during my teenage years cooking for friends and family.
What do you enjoy most about being a chef?
I love the collaborative, team sport essence of it. Everyone pulling together each day to make the restaurant happen. It can be really exciting.
Name three ingredients you couldn’t cook without.
I love the smoked prawns we get from PH Fish. They’re the go to make the smoked prawn butter on our Mussel dish. Dashi powder is used a lot here to season our stocks and sauces. But at home I can’t go long without spring onions. I put them in everything!
Which piece of kitchen equipment couldn’t you live without?
Our Portico Grill from Country Fire Kitchen is amazing. It totally revolutionised how we cook here. We couldn’t do what we do with our meat and fish specials without it.
What food trends are you spotting at the moment?
I think people seem to be moving away from the long menus of small sharing plates into preferring large format main courses that are split between two to three people. Big cuts of beef on the bone or flat fish like halibut or turbot.
What do you think is a common mistake that lets chefs down?
Not realising that what makes a great dish is the sum of a lot of good decisions not just the final seasoning on the plate. Good ingredients, well treated, well stored, everything cooked and prepared and seasoned properly all coming together.
What is your favourite time of year for food, and why?
I love cooking in late spring, early summer. Everything is fully in the growing swing. There’s a huge abundance of everything at the market. Everything is brightly coloured and tastes great. Grilled food goes so well with everything that’s in season now. Vegetables, meat, it’s just so easy to make incredible food around then.
Which of your dishes are you most proud of?
Our Creole mussels at Samphire are probably my proudest dish. It is a real example of my time spent cooking in the USA and of how I like to cook. The finishing prawn butter is a really great touch if I can say.
How do you come up with new dishes?
I tend to look at what meat we are breaking down at that time and build a vegetable garnish around that. Whether that is sprouting broccoli to go with confit hogget or haricot vert with grill flank of beef.
Who was your greatest influence?
My greatest influence is most certainly Robin Gill and all of the chefs I worked with during my time in his restaurants.
Tell us three chefs you admire.
The three chefs I admire most would have to be Angie Mar, David Chang and Christian Puglisi.
What is your favourite cookbook?
The book I return to again and again for techniques and ideas is Relae by Christian Puglisi.
Who do you think are the chefs to watch over the next few months?
I think Tomos Parry’s new Restaurant Mountain is going to be a great addition to London and to his other two Brat sites.
What’s been your favourite new restaurant opening of the last year?
Manteca is an incredible restaurant and one that I think we really stand the test of time.
Come on Now, Let’s Focus on Royal Greenland Fish & Shellfish Species!
Bringing a product to the UK hospitality market can be a tough assignment. A large part of the problem can be knowing what chefs and buyers are looking for, expecting and even how they perceive those needs.
This time it’s all about fish, fish chefs and what they think of top-quality Royal Greenland seafood species, which dishes they’re cooking with them, where they are buying fish…you get the general idea.
That’s where a bespoke Focus Day can help shape marketing, communications and trade advertising campaigns before they even begin.
Randall Jennings, Managing Director of Royal Greenland UK was delighted to host the event held at West London College, he said
“We’re using this as a great opportunity to get high quality seafood products into some great UK kitchens. At Royal Greenland we pride ourselves on maintaining ocean to fork connection with every element of the supply chain; from our trawlers, to processing, distribution and most importantly our UK chefs who champion our fantastic produce in their menus.”
This is a great example of the way we are assisting with branding strategy and product development for Royal Greenland by utilising our huge chef network to achieve maximum awareness.
We don’t start with an advertising campaign. We start with gathering a focus group of expert chefs in the required market segment to harvest valuable market intel and insight and its very effective.
On the 24th May at West London College we held a special focus group where 25 top fish chefs got together to learn and discuss everything there is to know about Royal Greenland and the species of seafood they supply.
The purpose of the day is not solely to promote Royal Greenland. The purpose is for Royal Greenland to learn about how UK chefs perceive imported frozen seafood and how they use it in their kitchens.
To achieve this, we have to invite the right chefs and create an environment where they can learn and give feedback in a relaxed, but structured way. Our association with leading catering colleges and our Chefs’ Forum Academies are the perfect place for that.
Our specially selected group of chefs from leading seafood chains and upmarket restaurants will get together for a jam-packed day of activity including:
- Getting an understanding on how Chefs & Exec Chefs see/use seafood in their restaurant/chains and what’s important for them
- Engage in a soft introduction to Royal Greenland and seafood species portfolio
- Enjoy a short session on prawns
- Work on a qualitative (focus group) and quantitative data (questionnaire)
Utilise the day as an opportunity to train the current and next generation of UK chefs on the correct preparation methods to serve Royal Greenland fish and shellfish species through serving the culinary guests a fantastic buffet of lobster, crab, prawn, cod and halibut, all made and served by Royal Greenland Development Chef, Jan Zoutenbier, with the students at West London College.
If you are interested in taking part in one of our Focus Groups please let us know.
To book a focus group for your foodservice brand, talk to us! Contact catherine@redcherry.uk.com
Oodles of Pastry Talent on Display at West London College
Private Members Clubs Chefs’ Competition Time
Boodles Club took home the winners prize in the 2023 League of Club Chefs’ Town and Country Fine Foods Pastry Challenge Cup held at West London College on Tuesday.
17 year old Mia Tang beat Lorna Songhurst from White’s and Fern Lawrence from The Garrick Club to win an all-expenses trip to Felchin Chocolate in Switzerland plus money to spend. Two further chefs from the RAF Club and Bucks Club were finalists.
Jerome Dreux, Sales & Development Chef with Town and Country Fine Foods explained why the panel of judges went for Mia’s final flourish.
“The competition required preparing a classic Apple Charlotte and a dessert of choice using Felchlin chocolate. Mia’s dessert showed a lot of skills with some delightful chocolate tempering, was just the right size and would have been a perfect dish to serve in any setting.”
Chef Michael Dutnall, Executive Chef at The RAF Club, who organised the competition, said:
”The level of skill improves each year and this year was no exception.”
If you are interested in a course in hospitality and catering at West London College apply now: wlc.ac.uk/catering
Chef of the Week – Jason Howard, Culinary Consultant in London
How long have you worked at your current restaurant?
I have been working as a Culinary Consultant for the past 6 years at Chef Jason Howard.
Where did your passion for cooking come from and where did you learn your skills?
I fell in love with cooking, when I started cross training at the Tamarind Cove Hotel where I was a porter.
What do you enjoy most about being a chef?
Hear & seeing guest enjoying their meals, and being able to create amazing new dishes & concepts.
Name three ingredients you couldn’t cook without.
Clove, garlic and scotch bonnet.
Which piece of kitchen equipment couldn’t you live without?
My knives.
What food trends are you spotting at the moment?
That less is more.
What do you think is a common mistake that lets chefs down?
Their preference.
What is your favourite time of year for food, and why?
I like spring, this is because of the bright colours and herbs that come out in full and that can be transferred to the plate.
Which of your dishes are you most proud of?
That would have to be my refined jerk chicken dish – Where all the elements are present but the look and the textures and all different, but with the same amazing taste.
How do you come up with new dishes?
I tend to prep & come up with different random components and they would just sit there till the perfect dish are idea comes to mind.
Who was your greatest influence?
The history of my cuisine!
Tell us three chefs you admire.
Urvin Croes in Aruba, Mike Reid and Clare Smyth.
What is your favourite cookbook?
Larouss Gastronomique.
Who do you think are the chefs to watch over the next few months?
Wouldn’t have a clue to be honest!
What’s been your favourite new restaurant opening of the last year?
M in Canary Wharf.
