Chefs’ Forum Favourite Daren Liew Opens Nanyang Blossom in Trendy Knightsbridge
The Chefs’ Forum were treated to a pre-opening taste of new restaurant Nanyang Blossom recently.
Opened by Daren Liew, one of the chefs highlighted in The Chefs’ Knowledge, the new kid on the block is a marriage of Singapore and Malaysia and the menu is inspired by Peranakan Chinese cuisine.
Daren said: “We chose Knightsbridge because of its tourist appeal. It’s right by Harrods and close to the Mandarin Oriental who I worked for in both Singapore and Malaysia so this project is close to my heart as I come from Penang.”
Also having a sneak preview of Daren’s menu was Executive Chef Tong Chee Hwee and Restaurant Director Alan Tang of Gouqi, which is gaining plaudits as one of the hot new openings of the summer.
Chef Tong Chee Hwee was formerly the Group Executive Chef at Hakkasan.
Nanyang Blossom cocktails are amazing, we sampled two of the signature pours:
Nyonya £15
Equiano rum, tequila, cucumber, chilli
Nanyang Blossom £18
Tito’s vodka, lychee juice, Champagne
Business Lunch Menu – £38 per person
To Begin
Soft-shell crab, grilled chicken sate “Melaka” and green basil cup
To Follow
Hainanese prawn and Josper grilled Baba chicken
Served with egg fried Jasmine rice with spring onions – We relished the opportunity to get some inside information from Chef Liew about soy sauce going around the edge of the wok, as opposed to in the centre – A great tip!
To finish
Nanyang Kopi crème brulee made with Nanyang coffee – A unique coffee for the Kopi highlands
Crispy banana Valrhona chocolate lava – Frozen custard with a lava texture
We will return very soon to try Daren’s Knightsbridge crispy beef ribs – A signature dish designed just for Nanyang Blossom!
Congratulations to Daren and team on a wonderful new restaurant and we can’t wait to hold an event there soon.
Photography by Carlos Farinha.
International Restaurateurs Dinner Raises £22,000 for Hospitality Industry Charities
The Royal Academy of Culinary Arts, World Young Chef Young Waiter and The Wine Guild UK put on a standout dinner to raise valuable funds for hospitality training on the 29th April at The Rosewood Hotel in London.
The evening was a showcase of chef and front of house talent with chefs Jose Pizarro, Ian Musgrave, Hrishikesh Desai and Cherish Finden putting on the four course dinner.
The evening raised £22,000 for charity and was an industry showcase of talent in the kitchen and front of house. The guests were treated to an update on World Young Chef Young Waiter by head judge Adam Handling who explained the competition is going from strength to strength with the addition of young mixologist being added.
Young Chef Young Waiter commented on the evening: “With the wonderful generosity and support from all our friends in the industry, we have raised well in excess of £1.5million over the years.
“These vital funds have been invested in education and training initiatives developed by the partner organisations. The dinner, however, is not just a fundraising event, it is also an opportunity for people with common interests to meet and enjoy a wonderful evening of fun and entertainment.”
Exose Grant Cooks up a Storm to Celebrate Bradford College’s £32m Redevelopment
The Grove Restaurant at Bradford College hosted a special dinner with over 40 invited VIP’s to celebrate Bradford College’s Garden Mills refurbishment project. The evening was a feather in the cap for the college restaurant and our own Exose Grant was on hand to supply the menu.
The event showed guests the exciting plans in place set to transform Bradford College.
In attendance was Lorraine O’Donnell (CEO of Bradford Council) and Naz Shah (Bradford West MP) as well as representatives from Couch Perry Wilkes, Bond Bryan Architects and JCT600 among others.
College students were able to get vital experience on the night and work on a big event that would normally go to a hotel or large restaurant facility.
Exose, a former MasterChef: The Professionals finalist, explained: “The Grove Restaurant was the perfect venue to celebrate the special evening and the students really upped their game. Together we produced an outstanding evening of food to really put Bradford College on the map. It was great to have such important local dignitaries in the restaurant and the students got vital experience.”
Here’s what they made on the night:
Wye Valley Asparagus, Slow Cooked Egg, Toasted Sourdough, Crispy Parma Ham, Onion & Thyme Puree, Beer Pickled Onions and Beer Pickle Gel
Chive and Tandoori Spiced Lamb Rump, Sweet Potato Fondant, Sweet Potato Puree, Spinach Yoghurt, Sauteed Spinach, Lamb Sauce, Garlic & Coriander Flatbread and Mint Yoghurt
Vanilla Cheesecake, Strawberry Compote, Basil Syrup and Crumble
The dinner was followed by a question-and-answer session with Exose and service throughout the evening was provided by Level 2 Catering and Hospitality students.
Cheshire Goes Full Aussie
Students at Cheshire College South & West (CCSW) enjoyed an Aussie Beef menu development day this week with top local chefs.
The special event, part of a national campaign to demonstrate the high quality of Aussie Beef, was arranged by The Chefs’ Forum.
Seven chefs worked with level 2 and 3 students to create dishes from specific cuts of beef including featherblade, ribeye, sirloin and picanha.
The chefs were given free rein to bring out the best of the beef and the students got to work with professional chefs on dishes that are not part of the curriculum.
Here’s what they developed:
Darren Cooper, Consultant Chef: Braised featherblade with green vegetables and mashed potatoes
Gary Weir, Head Chef and Hot Buttered & Co: Ribeye steak, smoked beef fat potato, tempura garlic flower, pickled garlic buds, wild garlic emulsion and garlic jus gras
Jason Palin, Chef Patron of Gourmet Gusto: Sirloin served with Portuguese Migas
Kevin Kindland, Freelance Chef: Sirloin steak, caramelised onion puree with spring vegetables and marrow bone sauce
Mattie Gajos, Head Chef at The Delph: Ribeye with mustard mash and stuffed onion crust
Matthew Li, Sous Chef at Mottram Hall: Picanha with wild garlic, Lyonnaise potatoes, spring asparagus and wild garlic cream
Nathan Bate, Head Chef at Sixty Kitchen: Caramelised soy beef sirloin with shiitake mushrooms and asparagus
Level 3 student Nathan Price created a dish of seared featherblade, noodle salad with ginger and soy dressing
What the students had to say:
“Working with Aussie Beef was a great experience. It allowed us to work with high quality chefs and their high-quality ideas. Working with chef Jason Palin was much fun. Being able to use the ingredients provided by Aussie beef allowed us to enhance our dishes. Overall, it was a great day.”
Lewis Gilmartin, Level 2 learner
“My experience with chef Jason Palin was really good, I enjoyed learning a different way of cooking and it was cultured to a Portuguese dish.”
Amanda Salters, Level 3 learner
“Working with Aussie Beef was really enjoyable . I was able to learn about the different cuts of meat as well as how to prepare and serve them. Working with Chef Matthew Li from Mottram Hall , he showed me how to make a wild garlic velouté as well as how to correct the consistency using potatoes etc.”
Lucy Humphreys – Level 2 learner
MasterChef: The Professionals Finalist Takes on his First Restaurant
Tommy Thorn, who came runner up in the latest BBC series of MasterChef: The Professionals, is set to head up the kitchen in his first restaurant this May. Tommy will be putting down his culinary roots at Puro in Clevedon, North Somerset.
Tommy is classically trained and has spent the last ten years working in award-winning restaurants across the UK. He started his culinary journey at Thornbury castle in 2013 and went on to spend time in Michelin kitchens including Five Fields and The Frog by Adam Handling. He most recently worked as Head Chef at Michelin Green Star holder The Ethecurian in Bristol, before it sadly closed its doors in September last year.
Tommy applied for MasterChef having been a big fan of the show from early in his career and was given the push by his girlfriend, Courtney, to go for it. Over the weeks Tommy took on all the challenges thrown at him and wowed the judges with some exceptional dishes.
Puro, which is owned by Dom & Alex Lamy, opened in 2017 and has gained an excellent reputation as an independent neighbourhood restaurant, despite facing the challenges of Covid, Brexit and the cost of living crisis.
Dom Lamy, says “We are absolutely over the moon to have Tommy joining us at Puro. He is an excellent chef with a good business mind and we cannot wait for him to get into the kitchen and start cooking. We have no doubt that Tommy will elevate the food at Puro to the best it’s ever been, and how lucky for the people of Clevedon to have this right on their doorstep!”
Tommy Thorn says “I’m delighted to be taking on a new concept with Puro. I’ve been talking with Dom for a long time now and we both have the same vision and goals when it comes to providing great food and service, we’ve got some really exciting ideas and can’t wait to get stuck in and push to provide the best hospitality to the local area as well as keen diners.
I feel like it’s time that I take something hands on as my own and I love the opportunities that Puro has as an established restaurant. I’m keen to serve my food based on local and seasonal produce as well as influences from around the world which I find exciting when it comes to cooking.”
CALLING ALL CULINARY STARS: S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION OPENS
The S.Pellegrino Young Chef Academy Competition is much more than a culinary contest. It will provide successful applications from the UK – and all over the globe – with the opportunity to join the longstanding, ambitious S.Pellegrino Young Chef Academy project, which aims to make the world a better place through food; giving young culinary talent a unique opportunity to join an international community that empowers through education, mentoring, networking and career development opportunities.
During the competition, participants will be mentored closely by renowned chefs who will help them bring their vision for the future of gastronomy to the table, as well as equip them to take their culinary skills to the next level and bring their best to the table.
Last year’s UK finalist, Marcus Clayton, went on to be mentored by Michelin-star Chef, Lisa Goodwin-Allen, Executive Chef at Northcote during last year’s Grand Finale in Milan. Commenting on her experience, Goodwin-Allen says: “Mentoring Marcus Clayton at last year’s S.Pellegrino Young Chef Academy Grand Finale was an unforgettable experience. I’ve been fortunate to see first-hand how the competition benefits culinary talent of the future and would recommend the process to any inspiring young chef looking to develop their skillset. S.Pellegrino Young Chef Academy is a unique opportunity for upcoming culinary talent to learn from leading names in the industry, helping nurture their career and inspire them to bring their best to the table.”
The S.Pellegrino Young Chef Academy Competition 2024-25 will welcome young chefs who wish to challenge themselves and their abilities while gaining global recognition. Young chefs across the UK under 30 years of age will have the chance to register on https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form until 21st June 2024 by submitting the recipe of a signature dish that communicates their vision, unique skills and creativity. As with previous editions, the first selection phase will be evaluated by ALMA, the International School of Italian Culinary Arts. ALMA will define a shortlist of young chefs who will participate in the Regional Finals that will take place across the world through the second half of 2024.
The winner of the UK Regional Finale will go on to compete at the Grand Finale event to win the S.Pellegrino Young Chef Academy Award 2024-25. To win the title, the chefs must impress the global Grand Jury – an esteemed panel of internationally renowned chefs – by demonstrating unrivalled technical abilities as well as true creativity. The winner will also display a strong personal belief regarding gastronomy, to convince the Jury of their ability to become a catalyst for positive change. The last edition saw chef Nelson Freitas from Fifty Seconds restaurant in Lisbon triumph, emerging as the best chef in the world under 30 years of age.
Stefano Bolognese, Sanpellegrino’s International Business Unit Director comments: “The S.Pellegrino Young Chef Academy is a global community that was born to convey S.Pellegrino’s commitment to shape the future of gastronomy by investing in values such as sustainability, responsibility, inclusivity, resilience and beauty, and the Competition is the main access to it. The last edition marked a record in participation with over 166 chefs passing the preliminary selections amongst the 15 regions involved. Seeing so many young talents willing to bring their best through hard work and passion, and to see them join our mission makes us proud. This makes us believe even more in this project and we can’t wait for the new edition to start.”
APPLICATIONS TO THE SIXTH EDITION INVITING THE UK’S MOST TALENTED YOUNG CHEFS TO ENTER
- Applications for the S.Pellegrino Young Chef Academy 2024-25 are now open
- UK chefs aged under 30 have until 21st June to apply
- Prestigious culinary competition encourages young talent to ‘bring their best to the table’ and will shine a spotlight on the best global culinary talents of the future
- Winner of the UK Regional Final will go on to compete in the Global Finale, with the overall winner being crowned the ‘Best Young Chef in the World’
LONDON, 2024: Young chefs across the UK are now able to apply to the sixth edition of the S.Pellegrino Young Chef Academy Competition 2024-25, an exciting global initiative created by S.Pellegrino Young Chef Academy to discover and mentor the most promising and talented young chefs from all over the world.
During the Competition, applicants will also compete for three additional awards which will recognise each young chef’s varied beliefs and approaches to creating positive societal change through food:
- S.Pellegrino Social Responsibility Award: voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements.
- Acqua Panna Connection in Gastronomy Award: voted for by Mentors, the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future.
- Fine Dining Lovers Food for Thought Award: voted for by the online Fine Dining Lovers community, this award will be for the young chef who best represents their personal beliefs with a signature dish.
To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com
Chef of the Week: Alex Thiel, Executive Head Chef at German Gymnasium in London
How long have you worked at your current restaurant?
Since October 2022.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from all the CDP and head chefs in my early years. I did a 3 year apprenticeship in Berlin when I was 16 years old.
What do you enjoy most about being a chef?
The buzz when it’s busy and everything runs smoothly – even when it looks chaotic for an outsider!
Name three ingredients you couldn’t cook without.
Salt, potatoes and caraway seeds.
Which piece of kitchen equipment couldn’t you live without?
Peeling knife.
What food trends are you spotting at the moment?
Everyone goes for aubergine.
What do you think is a common mistake that lets chefs down?
Lake of discipline.
What is your favourite time of year for food, and why?
Spring – when white asparagus is available. Big in Germany- not so common here.
Which of your dishes are you most proud of?
To cook a really good Bratkartoffeln (German style roast potatoes) seems easy but it isn’t, or our new asparagus dishes on our restaurant menu.
How do you come up with new dishes?
The new dishes are inspired by what I have seen and learnt over the years with big influences from restaurants in Germany (especially Berlin) and of course chef magazines.
Who was your greatest influence?
I worked with a lot of good chefs and restaurant managers who taught me passion and discipline. I still remember so many moments when they taught me cooking methods or a certain approach how to deal with tricky situations under pressure… I had a lot of mentors.
Tell us three chefs you admire.
I admire the unknown chef and waiter who still has the passion after a 12-hour shift, doing the job with love and serve the customer with respect.
What is your favourite cookbook?
I have too many to pick one. But I own the whole set of Culinary Chronicle Volumes 1-8. Wunderbar.
Who do you think are the chefs to watch over the next few months?
Not really following the scene but there are some crazy young talented chefs around…
What’s been your favourite new restaurant opening of the last year?
Last year was so busy for me… I totally missed out!
What’s on the Menu at Cardiff and Vale College?
The Classroom or Y Dosbarth is situated at the top of Cardiff and Vale College.
The Classroom is seen by many as one of the finest places to eat in Cardiff as it boasts panoramic views across the city, where you really can watch the world go by.
Having received rave reviews by top food critics, including Jay Rayner, The Chefs’ Forum simply had to check out the restaurant and see what all of the excitement was all about for ourselves.
Renowned for stunning Welsh produce and seasonal ingredients, sourced from local suppliers, this restaurant is a must-visit dining destination in its own right and a fine example of a catering college restaurant.
Situated at the helm of Cardiff and Vale College’s £45m City Centre Campus, The Classroom is a space of luxury dining thanks to floor to ceiling windows, boasting views from Cardiff Bay, all the way to the city centre.
Our lunch was cooked and served by the students and we were extremely impressed with every element of the food and service.
We met Culinary Arts Level three student, Beatrice Beere who had run the pass and cooked our food and we were blown away with the highly professional way in which she came across. To cook to this standard while still in college shows her future is very bright indeed. Bea said
“I’m a pastry chef, I really love pastry, but I really enjoy cooking full stop and am really enjoying my course at Cardiff and Vale College. This restaurant is open to the public, so its great to run a real restaurant service and see the look on the guests faces and how happy they are with our food.”
What was on the menu?
To start, Catherine Farinha, Director of The Chefs’ Forum opted for pea, mint and asparagus tartlet with a sweet pickle garnish. This refreshing little taste of spring was exactly what she fancied, with a nod to local asparagus, now we are in the season.
Our Media Manager and photographer, Mr Click UK chose the pulled lamb shoulder bon bon, sweet potato puree with honey and mustard dressing. Carlos was in his element and said that it reminded him of the Brazilian street food he craves, he said he couldn’t have wished for a better starter.
For Catherine’s main, she plumped for the irresistible roast belly pork, chive mash and cider jus. The portion size was just right and the pork cooked to perfection with crispy layers throughout. The velvety smooth chive mash was the perfect accompaniment.
Carlos’ main wowed him; Seabass, spring vegetables and a beautiful beurre blanc sauce. The fish was deliciously crispy on the skin and the beurre blanc lifted the plate and cut through the round of buttery potato underneath the seabass.
Top marks Bea and team – We’ll definitely be back for more next time we’re in Cardiff. At £18 for two courses or three for £24, The Classroom offers excellent value for money and top-quality food.
The students are taught and mentored by chefs that have experience from Michelin-star to multiple AA Rosette awarded restaurants and it shows. The Classroom offers true high-end dining, monthly masterclasses and guest chef takeovers with prolific chefs.
Photography by Carlos Farinha.
Chef of the Week: Cepdia Schrouder, Executive Head Chef at Bristol Marriott Royal
How long have you worked at your current restaurant?
3 years.
Where did your passion for cooking come from and where did you learn your skills?
University College Birmingham.
What do you enjoy most about being a chef?
Working as a chef gives you more freedom and allows you to be more creative than just about any other career. Cooking also encourages you to make adjustments and create new and interesting flavours. Even recipes are just guidelines, and you can change the ratios and add new ingredients to make a dish your own.
Name three ingredients you couldn’t cook without.
Garlic, onions and salt.
Which piece of kitchen equipment couldn’t you live without?
My I.O. Shen chef knife.
What food trends are you spotting at the moment?
Trying to leave behind as little food and packaging waste as possible when cooking and eating. Making zero waste dishes and have no food waste in the kitchen and at home.
What do you think is a common mistake that lets chefs down?
They fail to taste their own food, and forget to season, some focus purely on the presentation at the expense of flavour.
What is your favourite time of year for food, and why?
Love summer time.
Which of your dishes are you most proud of?
Cooking the starter at The Chefs’ Forum Lunch at Bristol Beacon with up and coming students from City of Bristol College.
How do you come up with new dishes?
Reading lots of cookery books and follow different chefs.
Who was your greatest influence?
My aunt, when I was young her cooking skills and technique were phenomenal and it opened my eyes when it came to cooking.
Tell us three chefs you admire.
Philip Veal at Sketch in York, Martyn Watkins at Laksa Shack and Lukasz Prus at Marriott Delta Hotel Bristol.
What is your favourite cookbook?
Larousse Gastronomique.
Royal Tea Chooses Wedgwood Gold
The Hotel Intercontinental on Park Lane has chosen Renaissance Gold teaware by Wedgwood to showcase its Elizabethan Royal Tea in the Wellington Lounge. The new afternoon tea menu is inspired by the reigns of both Elizabeth I and II who were both lovers of tea and everything that went with it.
Guests can enjoy both sweet and savoury treats along with special blends of tea from around the world and champagne from the finest houses.
Wedgwood’s Renaissance Gold teaware is being used throughout.
On the sandwich menu highlights are Monarch’s coronation chicken royale, Truffle majesty egg delight and “Royal Warrant” salmon and caviar bliss. There’s also an Elizabeth I syllabub and an Elizabeth II chocolate biscuit cake.
Intercontinental commented on the choice of Wedgwood: “Each morsel (of our Elizabethan tea) is served on the finest Renaissance Gold teaware set by Wedgwood, a Royal Warrant holder, for an authentic regal experience.”
Christopher Bend, Head of Hospitality Sales at Fiskars Group, said: “We are delighted to be providing the teaware for the Elizabethan Royal Tea at the Hotel Intercontinental. This is just the sort of occasion that suits Renaissance Gold and we are sure the tea, savoury and sweet elements will look their best.”
Book your afternoon tea experience HERE.
