Waldorf Astoria Edinburgh – The Caledonian Hosts The Chefs’ Forum with First Visit to Scotland for 10th Anniversary
Waldorf Astoria Edinburgh – The Caledonian
was delighted to host The Chefs’ Forum this year for the organisation’s 10th anniversary. It was also the first time that the annual Chefs’ Forum was hosted in Scotland, making it a particularly special occasion for the hotel.
The special lunch for The Chefs’ Forum was hosted by Head Chefs, Mark Greenaway from Grazing and Dean Banks from The Pompadour, both restaurants situated within The Caledonian, alongside the hotel’s Executive Head Chef Ryan MacFarlane and Franciane Tartari. The four chefs created a special celebratory menu to reflect the 10 years of The Chefs’ Forum and its inaugural visit to Scotland, with the assistance of twenty students from Edinburgh College and West Lothian College.
The twenty students were given the opportunity to learn invaluable skills in the kitchen from the four chefs. Mark Greenaway gave a masterclass on duck butchery to the students who had never worked with duck before, whilst Dean Banks gave a masterclass on hake filleting.
Catherine Farinha, Director of The Chefs’ Forum, said: “I am so proud to have completed our first Scottish lunch. We were all set to come here before the pandemic and it’s taken us a while to get it organised. It was worth the wait. The chefs, the students and the ingredients from our suppliers were all superb and the menu was so exciting. And we had a proper turnout. We could not be happier!”
Gordon McIntyre of Hospitality Health, who attended the lunch, said: “It was really amazing food with awesome people in attendance. Well done for all the organisation. I know what goes into planning such an event – it’s not easy, particularly in this climate, to get sponsorship and support to hold these types of events. You did a top job!”
The lunch and chefs in detail…
Wine Sponsored by Matthew Clark
Welcome Drink – Champagne Palmer Brut Reserve
White – Vine Roots Garnacha Blanca 2019, Rioja, Bodegas Corral, Spain
Red – Vidal Pinot Noir 2019, Marlborough, New Zealand
Beer Sponsored by Birra Moretti & Birra Moretti Zero
Starter – Mark Greenaway (Grazing by Mark Greenaway)
Confit Duck Leg Terrine, Piccalilli, Smoked Cheddar Doughnut and Beer Pickled Shallots
Fish Course – Dean Banks (Dean Banks at The Pompadour)
Pan Seared Hake, Arbroath Cullen Skink Espuma, Fermented Parsnip, Rye Bread Croutons and Dulse Seaweed
Main Course – Ryan MacFarlane (Waldorf Astoria Edinburgh – The Caledonian)
Roast Pork Fillet, Smoked & Marinated Pork Cheek, Pork & Apple Croquette, Toffee Parsnip Purée and Celeriac Terrine
Dessert – Franciane Tartari (Maître Rôtisseur of Chaîne des Rôtisseurs & World Master Chef)
Pina Colada Baba
Located just a few minutes from the historic Edinburgh Castle and close to The Royal Mile, Waldorf Astoria Edinburgh – The Caledonian features 241 beautifully-decorated guest rooms and suites, and two of the city’s award-winning restaurants, Grazing by Mark Greenaway and Dean Banks at The Pompadour. Waldorf Astoria Edinburgh – The Caledonian provides the perfect destination for making the most of the historic city.
Thank you to all sponsors: Taylor UK, Adande, Foie Royale, David Lowrie Fish Merchants, Campbells Prime Meat, Chef Works, Wedgwood, Mark Murphy (Total Produce), Matthew Clark, Braehead Foods and Birra Moretti.
Harvest will Make it 3 for The Jesse Dunford Wood Stable
First it was Parlour in Kensal Rise. Then it was 6 Portland Road in Notting Hill. Next it will be Harvest, as chef Jesse Dunford Wood continues to expand his restaurant stable.
The 40-seater restaurant on the site of a former Indian restaurant on Chamberlayne Road in Kensal Rise will be open all day from 8 until late, with a changing seasonal menu of British dishes. There will also be space for 30 outside.
Interior design will be led by Ben Masterton-Smith from Transit Studio with wrought iron art by Dunford Wood’s father Hugh.
“It’s going to be a hybrid of our two existing restaurants,” Dunford Wood said: “We’ve got a few months to work out the details, but as it is in the same neighbourhood as Parlour we don’t want to butcher each other’s businesses by offering the same things. However, the Chicken Kyiv will almost certainly make an appearance!”
Jesse is a huge asset to The Chefs’ Forum, often teaching at West London College and helping showcase the industry at our popular Taster Days.
We have also placed students to work with him, gaining vital industry experience.
We wish him all the very best with his third restaurant and are sure it will be another raging success.
18 Gault & Millau Points for “Stéphane Décotterd” Gastronomic Restaurant at Glion Institute of Higher Education
The prestigious Gault & Millau Restaurant guide dedicated to fine dining in Switzerland has once again awarded 18 points to Stéphane Décotterd for his gastronomic restaurant located in the heart of Glion Institute of Higher Education.
“Maison Décotterd” comprises three culinary spaces – the gastronomic restaurant, the bistro and the lounge bar – which together form a truly world-class gastronomic destination in a spectacular setting above Montreux. Chef Décotterd, who has been practicing exclusively local produce-based cuisine for several years, along with his wife, a former sommelier and restaurant manager, jointly manage this establishment, which is a member of Relais et Châteaux and has been awarded a Michelin star.
Salmon from Graübunden with masterwort, chicory given a tangy taste by Granny Smith apples, Lake Maggiore pikeperch with Vulliens Szechuan pepper, Pinot nor juice and red onions, Saddle of Deer from the Jura grilled with juniper wood, Pan-fried wild mushrooms and fingerling potatoes emulsion, along with desserts such as Fellenberg Plums and Meadowsweet as well as Shortbread biscuit and candied prunes: these dishes drawn from the tasting menu testify to the demanding culinary philosophy promoted by the Chef.
This approach embodies an unmistakable signature and an eco-responsible vision resolutely oriented towards promoting producers and high-quality produce, of which Chef Décotterd is also delighted to raise awareness among the international cohorts of first semester Bachelor students at Glion through a four-week internship they undertake at Maison Décotterd – alternating between the gourmet restaurant and its kitchen, the bistro and the bar.
This influence extends far beyond the borders of Switzerland, notably through the Chef’s role as vice-delegate for Switzerland and as a member of the World Culinary Council, which is committed to protecting and promoting the richness and diversity of the world’s culinary and hotel traditions and to ensuring their continuity.
It is the 11th consecutive time Gault & Millau has awarded Chef Décotterd 18 points for “extraordinary culinary excellence and creativity”. He said: “I associate my team with this magnificent distinction; with this beautiful recognition of the constancy of our commitment as well as the quest for excellence pursued by each of us.”
Chef of the Week: Ankur Biswas, Head Chef at Blundell’s School in Devon
How long have you worked at your current restaurant?
Almost one and a half years ago I took the position of head Chef at Blundell’s School. Blundell’s School is a co-educational day and boarding independent school in the English public-school tradition, located in Tiverton, Devon.
Where did your passion for cooking come from and where did you learn your skills?
In my early days, passion for cooking and serving food came in from my grandmother, dad, and my family members. Later I went to cookery school and worked worldwide in different hotels & restaurants and acquired my skills. I was very lucky to work with chefs Dieter Bender, Fred Mensinga, Nigel Boschetti, Luca Ciano, John Chapman, Proprietor Nigel Way and many other chefs.
What do you enjoy most about being a chef?
Really enjoy working with my team and serving good food and receiving the feedback.
Name three ingredients you couldn’t cook without.
Garlic, salt & onion.
Which piece of kitchen equipment couldn’t you live without?
I couldn’t work without my team and there is a log of equipment, but at present I will say my conical sauce pourer, magnetic sealer and my good old tongs!
What food trends are you spotting at the moment?
A lot of milk alternatives are available, vegan chocolate, preserved fish & shellfish, Pilipino & Burmese food is really getting trendy.
What do you think is a common mistake that lets chefs down?
Keeping a work life balance.
What is your favourite time of year for food, and why?
Any seasonal food ensures you get the best flavour, but favourite time is when friends and family are around.
Which of your dishes are you most proud of?
Garlic & minted king prawns with iceberg lettuce, and our family’s Namoh Curry Sauce.
How do you come up with new dishes?
Mostly new dishes get inspiration from travelling, working with different chefs, discovering new techniques and budgetary constraints also deliver cracking dishes.
Who was your greatest influence?
Grand mum was the greatest influencer. Surprisingly she will remember all the different spices for different dishes & curries and when there was no books or internet and her passion for serving good food was outstanding
Tell us three chefs you admire.
John Chapman, Imtiaz Qureshi and Mitch Tonks.
What is your favourite cookbook?
Prasad – Cooking with Masters.
Who do you think are the chefs to watch over the next few months?
Chef Ansab Khan heads the culinary operations for Burma Burma.
What’s been your favourite new restaurant opening of the last year?
Burma Burma.
All Change as The 2023 Roux Scholarship Opens for Entries
The Roux Scholarship 2023 is now open for entries with the age for entry raised to 31 for the first time.
The traditional 3-month stage prize has been changed to a choice of either a 2 month stage at a 3 Michelin-starred restaurant, or a bespoke training programme tailored to the winner’s career goal.
However, the biggest challenge the 39-year-old competition faces is that of relevance. In the history of the scholarship there has only ever been one female winner and chairman Alain Roux accepted that the competition “needed to evolve.”
“It’s normal that after all these years people might start to think it’s outdated,” Roux told The Caterer. “We wanted to move things on and get away from having that stamp of being all about French food. Of course, we love it, but you can use those techniques in pretty much every style of cooking around the world.”
The competition wants to attract more female entrants and is actively looking at new ways to create a level playing field for all chefs. A whitepaper on the subject, created by leading female chefs including Sally Abé, disclosed that the perception of the competition is that is a “boys club.”
“You don’t need to work in a Michelin-starred kitchen to enter,” Alain Roux explained. “The Roux Scholarship is a challenging competition and we want people to realise that any style of chef can reach that top level – whether they work in a hospital, pub or a care home. It can be enriching personally and professionally and you can gain so much value from entering, even if you don’t get that far.
“The competition is open to everybody, and we want to spread the word and make sure people are not put off. We want to give everyone the same chance so they can win.”
The new prizes reflect the changing styles and goals of chefs. The tailored prize could include learning Japanese knife skills in Tokyo or chocolate making in France and can be taken at a convenient time in the chef’s work schedule, according to the scholarship.
There has also been a shakeup in prize money. The winner will receive up to £12,000 to support their career development as well as prizes from sponsors. £6,000 of this will be awarded to them on completion of 15 months’ service with their current employer following the competition. But, should the chef move on in that time that money will go to the original employer to develop their existing brigade.
Recipe Challenge
The 2023 competition has asked entrants to create a recipe for four people using the following ingredients and criteria:
- A striploin of dry-aged Heritage beef (without bones), weighing between 800g-900g (maximum 1kg joint) cooked and served either whole or in multiple cuts.
- In addition, use one beef offal (not veal), either heart, tongue, or kidney; together plated with two simple or composed garnishes/accompaniments. One of them must include chicory (Belgian endive) and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred.
- A sauce must accompany the dish.
This year the age limit for the competition has been raised to 31-years-old to compensate for the time lost due to the coronavirus pandemic. Chefs can enter if they turn 31-years-old on or after the 1 February 2023.
Chefs have until midnight on 31 January 2023 to submit their recipes, which will be judged blind, via the online application system.
Regional finals will take place at University College Birmingham and the University of West London on 9 March ahead of the national final at Westminster Kingsway College in London on 3 April.
Register NOW: CLICK HERE
Chef of the Week: Nick Hack, Chef Patron at The Cadeleigh Arms in Devon
How long have you worked at your current restaurant?
We got the keys to The Cadeleigh Arms exactly 6 years ago. I have been chained to the stove ever since!
Where did your passion for cooking come from and where did you learn your skills?
I never had any formal college training. I started as a waiter in my local pub. I loved the buzz of the kitchen and watching the chefs. I decided I would like to be part of that world. My then head chef took me under his wing. Ever since that day I have learnt, asked questions and learnt some more. I am still exactly the same to this day. Always learning, reading, and asking questions.
What do you enjoy most about being a chef?
Definitely the produce. Seeing it in its raw form, learning about it, deciding each season what it would go well with, and hopefully at the end of it creating a stunning dish.
Name three ingredients you couldn’t cook without.
Fresh lemons, fresh thyme and salt.
Which piece of kitchen equipment couldn’t you live without?
My trusty pairing knife. Versatile and goes everywhere with me.
What food trends are you spotting at the moment?
We are still spotting a need for more plant-based food on our menu, a lot of people have adopted the flexitarian stance. People are understanding the need for a well-balanced diet and this includes consuming less meat, dairy etc. This has challenged both Tina and myself to innovate and create new plant based dishes.
What do you think is a common mistake that lets chefs down?
Overcrowding the plate with too many elements/ ingredients. I have always believed less is more on the plate. 5-6 ingredients all cooked well and singing on the plate.
What is your favourite time of year for food, and why?
Autumn! Literally now. The colours, the harvest, picking apples, foraging. It is so, so satisfying.
Which of your dishes are you most proud of?
Charred Aubergine, Soy Glazed Tofu & Crispy Glass Noodles is a firm favourite on the menu at the moment.
How do you come up with new dishes?
I sit down with Tina (my partner and also head chef here) and we brainstorm. We take influences from books, travel and our own interpretations of how ingredients can be used.
Who was your greatest influence?
I would say what is the greatest influence. For me definitely travelling and meeting new chefs, learning about their produce and their cooking techniques. It interests me and gets me creative juices flowing even more!
Tell us three chefs you admire.
Tina (my wife) she grounds me and is a good sounding board for ideas and has an abundance of culinary knowledge. Raymond Blanc for his pure passion and love of food and the industry. Local hero for me Michael Caines, an ambassador for the industry, his passion for Devon produce, the academy and everything he does to try and nurture today’s youth which will be tomorrow’s future in catering. Also his cooking isn’t too shabby!
What is your favourite cookbook?
An oldie but Casa Moro, a good historical insight into Mediterranean cooking, humble yet insightful. Kitchen Confidential by Anthony Bourdain for a good read.
Who do you think are the chefs to watch over the next few months?
There are too many to name. It is just nice to see the youth of today being passionate and wanting to progress up the ranks in this already difficult industry.
What’s been your favourite new restaurant opening of the last year?
Brasserie MS, I love the concept of bringing the old classics back, along with some awesome twists and new dishes.
Ben Murphy of London’s Launceston Place Wins National Chef of the Year
Chef patron of Launceston Place, Ben Murphy, beat 9 other finalists to win National Chef of the Year in front of top judges including Kenny Atkinson, Gary Jones and Aktar Islam. This year’s final marked 50 years of the competition and a celebration evening was held at The Berkeley Hotel on 31st October.
The winning menu was: butter poached pollock, radish and Oscietra; Lake District young fallow, watercress, onion and batek pepper; and a desert of clementine, honey, tahitensis vanilla and yoghurt.
Murphy told The Caterer: “I’m still in shock. I felt like I had done a good job and I knew I’d worked quick and clean, but to win in the 50th anniversary year of the Craft Guild of Chefs and the 50th year of the Berkeley is incredible.
“It’s validation for me and the team as well, as my competition dishes were essentially what we do every day in the restaurant. The team at Launceston Place do such an amazing job and we’re full every day. There was also a great vibe during the competition, with everyone supporting each other and sharing equipment. It was great to see other chefs finishing on time and succeeding.
“I feel like a weight has been lifted now, winning this one was important to me, and it keeps catching me. I feel humble and grateful, especially to the Craft Guild of Chefs because they have supported me since I was at college and competing in challenges like World Skills and winning Young National Chef of the Year 10 years ago.”
Kenny Atkinson, chef patron at House of Tides in Newcastle, added: “Wow, what a final, with an incredible winner! The brief I set purposely left the menus open to individual interpretation so that we could clearly see each chef’s personality, skill and talent so we’ve tasted some amazing food today.”
Matthew Smith, head chef at Inver Restaurant and Rooms was runner up with April Lily from The Ledbury coming third.
Great British Game Week: What’s on the Cards?
In light of the annual #GreatBritishGameWeek, 7th-13th November 2022, restaurants across the UK are putting game on the menu to celebrate and introduce more people to its healthiness, sustainability, and versatility.
Great British Game Week is a celebration of enjoying wild game, promoted by British Game Assurance’s (BGA) Eat Wild campaign.
The week-long promotion will be a focus for events, dinners and special offers promoting game to consumers around the country. People will be encouraged to taste game for the first time and try new game products such as pies, sausages, burgers, and charcuterie.
William Sitwell, Restaurant Critic, Broadcaster, and Author, said: “Cooking with and eating game isn’t just a sensible, sustainable and natural way of life, it’s a delicious, exciting approach to food with endless and wonderful possibilities. I wish more of us could understand and share this great source of nutrition and pleasure, so I’m delighted that BGA are championing game with the help of Eat Wild; they are the invaluable go-to people for stockists and fabulous ideas.”
William Sitwell will be hosting the Game Week finale ‘Glorious Game’ event at BGA stockist Holland & Holland’s Shooting Grounds on 12th November. The event includes a twelve-course tasting menu with wine pairing. BGA Ambassador Chef Leon Challis-Davies will join Holland & Holland Head Chef, Joshua Hunter, Michelin-starred Mark Kempson and Celebrity Chef Valentine Warner to produce an exquisite tasting banquet, with all game at the event being BGA Assured. To book tickets, visit: Holland & Holland (hollandandholland.com)
Throughout the week, restaurants across the UK will be serving BGA-Assured game to celebrate.
Other restaurants celebrating Game Week include; Boisdale, who will be serving wild venison, grouse goulash, as well as pheasant escalope with cured ham and sage. The Shed, Nutbourne, and Rabbit will be serving roast partridge alongside broccoli, crispy potatoes, and blackberry jus. Sussex will have venison haunch with red cabbage, truffled mushroom duxelles, and red kale on the menu. Holborn Dining Room will have game pie on the menu, and La Tua Pasta will celebrate with tortelloni pheasant, mushroom and truffle with a creamy mushroom sauce in their Borough Market stall, where they do take away / eating in the shared areas of the market.
More pubs and restaurants around the UK embracing Game Week with special menus include: The Red Lion (Burnsall), The Beverley Arms , The Millstone (Mellor), The Bailiwick (Egham) , Lyle’s Tea Building, Brat, Rosewood London, Savile Club, Crown and Anchor (Chichester), The Betjeman Arms (St Pancras), King’s Arms (Wandsworth), Hollywood Arms (Chelsea), The Onslow (Clandon), The Wheatsheaf (Esher Green), The Grantley Arms (Wonersh), The White Horse (Ascombe), The Wheatsheaf Inn (Cotswolds).
If you are not able to get out, then you can order game to celebrate online here.
Winter Afternoon Tea with Wedgwood at The Grand Hotel Birmingham
Wednesday 2nd November will see the launch of Winter Afternoon Tea presented on the Wedgwood Gio Gold Collection at The Grand Hotel, Birmingham. There is great synergy in this collaboration as both Wedgwood and The Grand Hotel embrace the art of entertaining on an iconic and individual level.
Adam Bateman, Culinary Director at The Grand has worked closely with Wedgwood to create the perfect partnership to elevate his new Winter Afternoon Tea menu to a luxurious new level.
Adam recently visited the Wedgwood factory in Stoke-on-Trent to forge a collaboration with one of the oldest potteries in the UK. To this end, Madeleine Bar at The Grand Hotel, Birmingham was appointed as the perfect backdrop for the Wedgwood Gio Gold collection, enhanced even further when decorated with mouth-watering sweets and treats in a brand-new Winter Afternoon Tea available until the end of January.
Adam said
“Launching our Winter Afternoon Tea on Wedgwood’s Gio Gold range was the perfect partnership. A stunning range of tableware, complementary of Madeleine Bar, on which to present our Winter Afternoon Tea. This is also a great opportunity for my talented pastry team to showcase their chocolate and patisserie skills and enjoy a bit of creative culinary fun. It is also an incredible opportunity to work with a world-renowned brand like Wedgwood and partner with them at The Grand to launch our new Winter Afternoon Tea menu.”
Chris Bend, Head of Hospitality Sales at Wedgwood is delighted to be working with Adam to showcase the Wedgwood Gio Gold Afternoon Tea range.
He considers this partnership to be a fantastic way to welcome the changing season, celebrating winter flavours and produce, while adding a festive gold touch to a delicious afternoon tea menu devised by Adam and the culinary team at The Grand Hotel, Birmingham, he said
“The Gio Gold range is stunning, comprising of everything you would need for the ultimate Afternoon Tea experience including a beautiful tea pot, dainty cups and saucers, stylish side plates, milk jug and sugar bowl. We have thoroughly thought every element through for the perfect guest experience – this is a truly fantastic collaboration.”
Winter Afternoon Tea will be served from 1pm – 5pm, Wednesday – Sunday and is priced at £45.00 per person, including a glass of Collet Art Deco Champagne for that decadent finishing touch.
The menu comprises:
SAVOURIES
- Barber Mature Cheddar and Sweet Shallot Pickle
- Holly Farm Turkey and Wild Cranberry
- Cacklebean Egg and Chive Mayo
- Prawn and Fennel Brioche Roll with Caviar
SCONES
- Vanilla and Pain d’Epice Scone
- Earl Grey Raisin Scone
Both served with Whipped Rodda’s Clotted Cream - Blood Orange Curd
- Spiced Plum Preserve
This delicious experience is available to book now and will be served from Wednesday 2nd November until the end of January.
CLICK HERE TO BOOK NOW
Photo credit: Jodie Rose
Prestigious Chef Competition Recognises Top South West Talent
Talented chefs and home cooks have been recognised in the region’s most prestigious chef contest.
The South West Chef of the Year competition, which was founded by renowned chef Michael Caines MBE DL, returned with a bang this week after a two-year break enforced by the pandemic. The winners were announced at a glittering awards ceremony at Exeter Golf and Country Club last night; providing some light in what has been a challenging time for the industry.
The competition was established 19 years ago and is the only culinary competition in the UK that recognises professional chefs, student chefs, junior cooks and home cooks. It is widely regarded as one of the UK’s leading culinary competitions.
The overall winner of the title of South West Chef of the Year is Nathan Johnson from The Royal Crescent Hotel, Bath. Nathan was also awarded Best Young Professional Chef, which is for 19 to 24-year-olds working in any position in the kitchen up to junior sous chef. He also won the awards for Best Menu and Best Fish Dish.
Joe Cotton, from Àclèaf, Boringdon Hall Hotel, Plympton, won the Professional Chef award which is presented to a person of any age working as a sous or pastry chef or above.
Dylan Evered, from The Sardine Factory, Looe, Cornwall and City College Plymouth won the award for Student/Apprentice chef for 16 to 19-year-olds.
Munopa Nhete, 17, an A Level student at Queen’s College, Taunton, won the title of Home Cook for people aged 16 and over.
Syd Yarde, 14, from Torquay Academy, won the award for South West Junior Chef of the Year, an award for students aged between 11 and 16.
Jayden Watson, from Lympstone Manor, Exmouth, and Plymouth High School, won the award for Best Showcase of Regional Ingredients; Andrew Jenkinson, from Lucknam Park in Bath, won the award for Best Meat Dish, Lewis Brown, from Edies, Carlyon Bay, Cornwall, won the award for Best Dessert and Harrison Brockington, from Gather in Totnes, won the award for Best Presentation.
Organisers said the competition provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the region.
The competition aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers. It also works with schools, supporting students to develop culinary skills and an interest in food and cooking, and to inspire those considering a career in catering.
Michael Caines, joint founder and head judge of the competition, congratulated the winners. He said: “The standard of dishes from our participants was exceptionally high, demonstrating the very talented chefs we have here in the south west.
“After a two-year break, it was incredibly rewarding to be back at Exeter College, where we stage the competition, to see the sheer talent on show from the competitors. We’re looking forward to see how their careers develop in the future.”
Michael added: “This event is vital in showcasing our incredible industry, of which we are all so passionate. However, we face some very significant challenges; a combination of issues has created a serious shortage of labour and this has been further compounded by rising energy and other costs.
“Although this competition cannot solve all of those problems, it does offer an opportunity for the industry to promote the high standards of hospitality in the region and a platform for the region’s young chefs to build their profiles.”
