Casa Brasil – The Line-up Continues – Do Come and Visit Us!
With Casa Brasil in full flow London is getting a taste of South America and there’s still plenty to come if you haven’t been to the show in Covent Garden.
The Chefs’ Forum were invited to partner with Casa Brasil to showcase Brazilian food, restaurants and ingredients and our chefs have been an integral part of the occasion.
Catherine Farinha, Director of The Chefs’ Forum said: “Every day has been brilliant. There’s so much to learn about Brazil. It’s such a massive country with so many cultures and subcultures that until you go there, or come to a show like Casa Brasil, you literally have no idea.
“It’s been a great honour for us to partner with the Brazilian Government to help them showcase Brazil. Our chef and student network have all enjoyed what they’ve learnt so far and there’s plenty more to come!”
Exose Grant, Executive Chef at BLVD Manchester, said: “Casa Brazil was amazing. I did a dish called Escondidinho-style Brazilian cottage pie. We swapped the potato for casava and the result was so delicious. I had no idea of the range of ingredients that come from Brazil.”
Catherine Farinha commented: “The Escondidinho-style cottage pie was a great example of marrying a classic Brazilian dish with something familiar in the UK. The casava topping worked so well. And then we filled the room with spiced rum and did bananas three ways. And all that followed a coffee session with Notes Coffee.”
Are you interested to find out more:
Here’s what’s still upcoming over the next week and a half:
- 30/08 – 5pm – CHEF HAYDEN GROVES (HERTFORD- ENGLAND)
- 01/09 – 1pm – CHEF EDUARDO BARSOTTI (SAO PAULO / LONDON)
- 03/09 – 4pm – BATTLE OF THE CHEFS ANGLO-BRAZILIAN COOKING SHOW: CHEF JESSE DUNFORD WOOD (MINAS GERAIS / LONDON) + CHEF MARCÍLIO DA SILVA (PERNAMBUCO / LONDON)
- 04/09 – 12h30pm – CHEF MARCÍLIO DA SILVA (PERNAMBUCO / LONDON)
- 05/09 – 3pm & 5pm – CHEF JUNIOR MENEZES (CEARÁ / LONDON)
- 07/09 – 12h30pm – CHEF JUNIOR MENEZES (CEARÁ / LONDON)
Please email catherine@redcherry.uk.com if you would like to attend any of the above demos free of charge.
Casa Brasil – The Stables, 40 Earlham Street, Covent Garden.
Chef of the Week: Leon Seraphin, Chef Trainer at Beyond Food Foundation in London
How long have you worked at your current restaurant?
9 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking goes back to growing up as a child. My mother’s Sunday dinners inspired me. She would cook a range of dishes for me and my siblings.
What do you enjoy most about being a chef?
I love how every day is different and the number of people I get to work with. I love how I can create recipes and that there is a variety of available places and job roles. I also love the respect you get as a chef and that you can start right at the bottom and work your way to the top no matter what your background is.
Name three ingredients you couldn’t cook without.
Thyme, rosemary and garlic.
Which piece of kitchen equipment couldn’t you live without?
I am torn between a Dutch Pot/Ninja air fryer.
What food trends are you spotting at the moment?
I love cooking over a live fire with charcoal and oak wood. I also love slow cooking and smoking foods.
What do you think is a common mistake that lets chefs down?
Empathy, happiness, being kind and work-life balance.
What is your favourite time of year for food, and why?
Spring/ Summer. I love this season everything from asparagus, Jersey Royals, peas, broad beans, spring lamb, the list goes on!
Which of your dishes are you most proud of?
I am most proud of the dishes I created during lockdown. I cooked a range of dishes and wrote recipes for 2 cookbooks. I did an amazing lamb dish: Loin and cutlet of spring lamb, dauphinoise potatoes, wild garlic puree, fresh peas, and heritage carrots.
I also made up a dish with Fried Parrotfish Escovitch. I made Jerk beef short ribs with mac and cheese balls and pickled slaw. Finally, I have made my green seasoning which can be used in any dish to add flavour with a Caribbean kick.
How do you come up with new dishes?
By taking a walk to Borough Market for seasonal inspiration, looking through websites like the Great British larder and cook books.
Who was your greatest influence?
Caribbean cooking and my mother, Heather is my greatest influence.
Tell us three chefs you admire
Just two for now – Prue Leith and Raymond Blanc.
What is your favourite cookbook?
I have two favourites! ‘Feast for Purpose’ and ‘Practical Cookery.’
Who do you think are the chefs to watch over the next few months?
Ruth Hansom, Jason Howard, Kerth Gumbs.
What’s been your favourite new restaurant opening of the last year?
I have seen a pop up called The Future Plate which sounds so interesting and there are always different guest chefs.
London Gets a Taste of Brazil
Ahead of Carnival weekend in London a major exhibition will celebrate the best gastronomy, furniture, interior design, fashion and culture that Brazil has to offer. The event, which runs from the 25th August to 7th September, will end on the bicentenary of Brazil’s independence and give visitors a glimpse into 200 years of culture.
Casa Brazil, located at The Stables, Earlham Street in London’s Covent Garden, is open to all and free to all and will transport visitors directly into a traditional Brazilian home, complete with furniture, utensils and décor that evoke a spirit of Brasilidade (Brazilian-ness).
Visitors exploring the interactive experience will discover traditional food and drink such as coffee, açaí, tropical fruit and cachaça, some of which may already be familiar from London’s diverse cafes and cocktail bars.
Wine, cocktail and drink tastings, bartender and barista experiences, a garden market with Brazilian products, cooking shows and demonstrations will feature some of Brazil’s finest produce from across the country’s five regions, while fashion shows and musical performances will complete the sensory experience.
Lucas Fiuza, Business Director, Apex Brasil said: “Brazil is a melting pot of cultures, heritages and flavours, and this celebration will champion the country’s unique fashion and gastronomical creations, mixing the best of indigenous, African, Asian, and European heritages with the country’s rich cornucopia of abundant produce. Casa Brasil will open London foodies’ taste buds to a whole new perspective, with flavours and combinations not often found outside Brazil.”
There will be 16 Brazilian companies present, more than 50 pieces in exhibition, in partnership with 26 sectorial associations. In total, 77 activities are expected – all of which will give London a true Brazilian experience.
In addition to delicious food and drink and eye-opening cultural moments, Casa Brasil will highlight to guests that Brazil is open for business and investment. Networking, foreign export and trade events will all be hosted on the site, where guests can enjoy keynote speeches from sector specialists in food and drink, agriculture, fashion and ornamental stones.
The festival takes place as London’s Notting Hill Carnival kicks off – a celebration of Caribbean culture sharing a common cultural heritage with Brazil’s world-famous Carnaval – and will be the perfect opportunity for visitors who want to experience the vibrancy that the country has to offer.
Lucas Fiuza of ApexBrasil continued: “Casa Brasil will provide visitors a unique opportunity to try our gastronomy, learn about Brazil, its current business environment, and relevance in food and energy security. I can’t wait to raise the curtain on this exciting London experience, introducing our country’s wonderful culture and competitive business environment to global audiences. On the momentous occasion of our bicentenary, this is a celebration of what Brazil truly is: an innovative country that looks to the future built on a rich heritage and culture.”
Food and Drink
The Brazilian superstar chef, Luciana Berry, has curated the event, expertly shaping the vision, tastes and textures of London’s Casa Brasil. As curator, Luciana has created the gastronomical journey that visitors will go on when they drop-in to the festival with the help of headline names in food and drink.
A graduate of Le Cordon Bleu, Luciana was crowned the 2020 winner of Top Chef Brasil and was a semi-finalist on Masterchef Professionals UK. Luciana Berry said: “Casa Brasil is a multisensory journey that begins in this geographical vision, a vibrant Brazil to be discovered and experienced in a unique way.”
Live cooking demonstrations will be directed by MasterChef The Professionals 2020 winner, Alex Webb, and Head Chef of Claridge’s Hotel in Mayfair and Jorge Baumhauer da Silva amongst others. Coffee aficionados, wine specialists and spirits experts will also support Luciana’s creative concept with various tastings and masterclasses.
Casa Brasil will run from Thursday 25 August until Wednesday 7 September at The Stables on Earlham Street, Covent Garden. For more information on the festival’s schedule, please visit https://apexbrasil.com.br/casabrasillondon.
Chef of the Week: Michael D’Angelo – Head Pastry Chef at Louie London
How long have you worked at your current restaurant?
I have been at Louie since we opened in August 2020.
Where did your passion for cooking come from and where did you learn your skills?
I always been surrounded by food since I was a child with my parents. I learnt my skills when I started to work alongside the best chef in Europe when I was 14, trying to copy their movements.
What do you enjoy most about being a chef?
The most enjoyable thing as a chef is when one of my team do an amazing job and is proud of him/herself!
Name three ingredients you couldn’t cook without.
Chocolate, butter and cream.
Which piece of kitchen equipment couldn’t you live without?
I can’t live without my pastry scraper!
What food trends are you spotting at the moment?
At the moment I see most chefs are focusing more on presentation, and how a dish looks rather than flavour.
What do you think is a common mistake that lets chefs down?
A common mistake that lets chef down is when there is a problem and they struggle to find a solution.
What is your favourite time of year for food, and why?
My favourite time of the year is summer because I can use a lot more ingredients!
Which of your dishes are you most proud of?
The dish I am most proud of is my S’more!
How do you come up with new dishes?
I just get inspired from what surrounds me and then A LOT of testing.
Who was your greatest influence?
My greatest influence was my executive chef Gennaro Vitto when we spent 9 years cooking together.
Tell us three chefs you admire
The three chefs I admire are: Pierre Hermè, Alain Ducasse and Mauro Uliassi.
What is your favourite cookbook?
My favourite cookbook is Tradizione in Evoluzione (there is also an English version) by Leonardo Di Carlo. It is one of the Bibles for pastry chefs.
Who do you think are the chefs to watch over the next few months?
I think the chef to watch over the next few months is Alex Dilling.
What’s been your favourite new restaurant opening of the last year?
I think the best opening is Fallow restaurant.
It’s Time to Talk Turkey!
It may be the last thing on your mind, but Christmas is not that far away. On Beechridge Farm on the Somerset/Devon border, the turkey poults – the young chicks that are destined for our tables – are arriving today!
Beechridge Farm don’t just rear turkeys, though. They do duck, geese and chickens as well. It’s a third generation farm that has evolved from rearing a few chickens for a local farm shop into a considerable enterprise.
When it comes to poultry there are a number of choices that chefs can make. It’s easy to turn a blind eye and buy on price. However, an increasing number of chefs are buying on provenance and principle these days and defying price hikes and inflation to continue to support the artisan farmers that are struggling to produce top class, high welfare products.
Goosemoor Foodservice does just this and only supply chefs with this mindset.
Yes, you can source cheaper alternatives, but they don’t taste the same and haven’t been nurtured and grown in a free range, high-welfare environment.
Customers are asking where there food comes from, this traceability story justifies why you may charge more for the dish, the taste is incomparible.
Top chef and Masterchef the Professionals judge Marcus Wareing visited Beechridge recently as part of his Tales from a Kitchen Garden series. He was impressed with the ducks he found at Beechridge and said so on the show: “That has to be the tenderest duck breast I think I have ever eaten straight from the pan,” he said.
So, spare a thought for the farmers who are working in the heat to get the best birds ready for Christmas and shouldering the cost increases at the same time.
The drought conditions are meaning that the farmers need to give the birds extra food, as pastures and meadows are scorched.
We believe that all chefs should take pride in the ingredients they serve and choosing the right turkey, duck, goose or chicken is all part of that.
Why are these birds so different? It’s a good question. The reason is that they are grown for longer which means more feed and more energy for keeping them warm and healthy. Secondly, they are often different breeds that grow more slowly. Modern chickens, the cheap ones, have been bred to put on breast weight quickly and live shorter lives. They are also injected with water to boost weight after slaughter. The flavour profile of a slow grown chicken is very different. It’s no different to sourdough bread that’s made slowly. It tastes better than a cheap sliced loaf.
To order some delicious Beechridge poultry or find out more about Christmas Geese or Turkey availability, call the Goosemoor team today on 01392 873036.
A Level up From a Blind Tasting Set for Casa Brasil – Calling All Wine Buyers & Sommeliers!
The Chefs’ Forum is working on a very exciting project with Luciana Berry and Apex Brasil to assist in staging the biggest ever exhibition of Brazilian ingredients, drinks and culture, ever to take place in London from the 25th August-7th September 2022.
September 2nd will see a special Wine and Cachaça day take place at The Stables, Covent Garden and forty sommeliers, wine buyers and F&B Managers are invited to take part in a fantastic walk around the various producers and a ground-breaking blind tasting and pairing of the wonderful Brazilian wines on offer.
The wine world is used to blind tastings. They’ve become routine since the famous Judgement of Napa in 1976 when American wines beat their French counterparts in a tasting that shocked the wine world.
However, at Casa Brasil, a fantastic Brazilian produce exhibition, taking place the wine world will go one further and indulge wine experts in a completely blind tasting – by using blindfolds. This is being done to examine the unique properties of Brazilian wine and Cachaça – a fiery spirit made from sugarcane.
The Chefs’ Forum is working with UVIBRA Wines of Brazil to ensure that the cream of the wine world attend this exceptional event.
Master of ceremonies will be Dr Hoby Welder a blind chemist from the USA who was named a 40 under 40 Tastemaker by The Wine Enthusiast.
Welder specialises in Tasting in the Dark sessions and as he says: “Nobody can see atoms. Challenge yourself to exceed your own expectations. Everyday.”
The purpose of this session is to see how much we can focus solely on the Brazilian wines when we’re not distracted by our sight.
There is an open invitation to all wine buyers, sommeliers and interested chefs to join a special event at Casa Brasil to taste wine and Cachaça in a new way.
Catherine Farinha, Director of The Chefs’ Forum and ‘Tasting in the Dark’ organiser at Casa Brasil said:
“It’s a unique chance to take part in something really unique. The best of Brazil’s wine led by a world-renowned chemist who Barack Obama named a Champion of Change.
“Not only will you learn from the experience of working with Dr Welder but there will be items to take home, too. And Brazilian wine is also excellent! Get in touch to find out more and book your place.”
Any wine buyers, sommeliers, F&B managers or restaurant managers wishing to attend Casa Brasil in Covent Garden for the blind tasting session should contact catherine@redcherry.uk.com
Australia Comes Calling for Hospitality Superstars to Move Down Under
Join the team at Australian Venue Co & earn $1,000 Welcome Credit
Register your interest: Click here
Australian Venue Co is the second largest hospitality group in Australia, with more than 180+ venues across the country. They own & operate leading pubs, bars, and restaurants in Sydney, Melbourne, Cairns, Perth, The Gold Coast, Brisbane & more!
Now is the time to move down under with the assistance of a top hospitality company, Australian Venue Co. who are on the hunt for hospitality superstars to join its team.
The hospitality company is passionate about training and development and will help turn your hospitality job into a career. They have a range of front & back of house roles available including Venue Manager, Chef, Cook, Bartender and many more! You can be an existing head chef or a student looking for a new start, Australian Venue Co. is interested in all in all levels of experience.
Executive chef Christian Abbott, who moved to Australia from the UK to join the group seven years ago, explained what they are looking for: “We are looking for recruits from the UK who would consider an opportunity to join us in Australia. We will help you with the process including visas and support with your flights on a case-by-case basis. You’ll be joining friendly and fun workplace culture.
“What I have enjoyed about living and working in Australia is how different the pace of life is. I had to learn to adapt because everything is much slower and more relaxed. There’s much more of a work/life balance. We exercise together and have a walk before work, for example.
“I understand what it’s like to move across the world, but with the Australian Venue Co Welcome Pack, we’re sure you’ll fit in easily.”
Don’t just take Christian’s word, here are what some of the employees at Australian Venue Co have to say:
“The business opportunities and work-life balance here are great – Head Chefs and Venue Managers have the option to work a 4-day week, and the progression opportunities and business-learning aspects of these roles are industry-leading. If someone wanted to manage their own venue one day, they have the opportunity at AVC to pick up those skills on the job. If you’re at a stage where you think you’ve done it all, there’s so much more to learn here.”
Kirra Parsons – Senior Head Chef, Middle Park Hotel
“AVC did a great job of looking after their staff during the lockdown. We made about 30,000 meals for Meals for Mates. That meant AVC staff members who weren’t working were able to put their skills to use with Job keeper,” he says. “AVC was also able to include sponsored workers in that program, which was a nice point of difference from other companies. The level of support we have here with head office and marketing is awesome.
One of the core values at AVC is agility, which is reacting quickly to changes, whether it be a pandemic or otherwise. I’ve learned the importance of understanding a changing demographic, understanding where society is heading, and reacting to those changes,” he says. “I’ve definitely come to appreciate agility as a skill while I’ve been at AVC, and I don’t necessarily think I did in the past.
The best part is, with be opportunities to move into behind-the-scenes roles if you’re proactive and apply yourself. It’s great if you love hospitality and want to stay involved in the industry from a different angle.”
Dylan Hewlett – Venue Manager, The Smith
“I’ve had a great team above me at every venue I’ve worked at. I would always push hard and ask to learn how to do things, and I was always given those learning opportunities as a result. Over the years, people within the company realised all the abilities I’d picked up and helped shift me into more leadership positions. It’s been a lot of hard work, but I’m supported here, and it’s been worth it. Over the years, people within the company realised all the abilities I’d picked up and helped shift me into more leadership positions. It’s been a lot of hard work, but I’m supported here, and it’s been worth it.”
Douglas Halls – Venue Manager, Fargo & Co
Move to Australia and cook with local ingredients and experience the exciting hospitality scene, while working in some of Australia’s most recognised venues. For more information on visa support, click here: Working Holiday Visa – Australian Venue Co. (ausvenueco.com.au)
If you are interested to come and work for The Australian Venue Co. Come and meet Christian and some of the team at the following recruitment roadshows in the UK on the following dates. These are free information sessions:
Register your interest: Click here
- Monday 29th & Tuesday 30th August: LONDON – The Ampersand Hotel, 10 Harrington Road, South Kensington, London SW7 3ER – 10am-3pm
- Wednesday 31st August: BRISTOL – Clayton Hotel Broad Street, Bristol BS1 2EQ – 10am-3pm
- Thursday 1st September: BIRMINGHAM – Clayton Hotel, Albert Street, Birmingham, Birmingham B5 5JE – 10am-3pm
Friday 2nd September: MANCHESTER – Clayton Hotel, Portland Street, Manchester M1 3HP – 10am-3pm
Chef of the Week: Gerol Nulud, Pastry Chef De Partie at The Royal Air Force Club in London
How long have you worked at your current restaurant?
I have been at the RAF Club for 4 years.
Where did your passion for cooking come from and where did you learn your skills?
I was inspired by my parents who are both good cooks.
What do you enjoy most about being a chef?
I enjoy having to challenge myself to come up with a recipe, for example vegan, nut-free and gluten free (same dessert) but still taste amazing! I enjoy that I am constantly learning and making our guest happy with the food I create.
Name three ingredients you couldn’t cook without.
Butter, eggs and salt.
Which piece of kitchen equipment couldn’t you live without?
Rubber spatula (I am obsessed).
What food trends are you spotting at the moment?
Themed afternoon tea.
What do you think is a common mistake that lets chefs down?
They think they are a great chef with little experience in the kitchen.
What is your favourite time of year for food, and why?
Summer – All my favourite fruits in season!
Which of your dishes are you most proud of?
Afternoon tea – it changes every month! A bit of classic and modern style.
How do you come up with new dishes?
I follow so many chefs and get ideas from all of them!
Who was your greatest influence?
My mother, she pushed me to be a pastry chef.
Tell us three chefs you admire
Ksenia Penkina (Glazing Queen), Kirsten Tibballs (Chocolate Queen) and Antonio Bachour.
What is your favourite cookbook?
How Baking Works –Paula Figoni.
Who do you think are the chefs to watch over the next few months?
Ksenia Penkina, she is the best and the humblest chef. She became a chef later in her life and has had great success.
What’s been your favourite new restaurant opening of the last year?
Nothing new. Still looking!
Chef of the Week: Daniel Aladics, Pastry Chef at Gooey Co in Manchester
How long have you worked at your current restaurant?
I have been working at the Gooey Co for one year.
Where did your passion for cooking come from and where did you learn your skills?
I truly believe my passion for creativity and the visual imagination for pastry products came from my father who has been an artist all his life. I completed a 3-year pastry school back in Hungary alongside training every 2 weeks in a 4 or 5-star hotel. After school I did 12 years of hard work in different types of 5-star hotels, 3 AA rosettes restaurants and members clubs.
What do you enjoy most about being a chef?
For me, to enjoy what I’m doing every day, is to make people enjoy and for myself to be happy with what I have created with the right flavour and texture balance…and of course a good team work.
Name three ingredients you couldn’t cook without.
3 ingredients that I like to “sprinkle” in whenever I can would be: butter, vanilla pod and light brown sugar.
Which piece of kitchen equipment couldn’t you live without?
Personally, my favourite and most-used equipment would be the Victorinox pastry knife.
What food trends are you spotting at the moment?
A trend, which I am also doing, is blending French and English flavour profiles into an American style of cake and sweets.
What do you think is a common mistake that lets chefs down?
The things chefs are struggling with, and it can let themselves down, is long working hours, sleepless nights and the constant focus which is 100% required every day.
What is your favourite time of year for food, and why?
Favourite time of the year is spring and summer time. There is plenty sessional fruit to enjoy.
Which of your dishes are you most proud of?
The dishes I am most proud of in my career would be a black forest baked Alaska, a sticky cinnamon bun and my potato sourdough.
How do you come up with new dishes?
The inspiration for new products usually depends on the brief of the occasion or seasonal ingredients.
Who was your greatest influence?
My influences are my previous head pastry chefs and colleagues who I learned all I could from through those years.
Tell us three chefs you admire
There is more than 3 chef I would mention and everyone deserves to be mentioned by name!
What is your favourite cookbook?
‘Tartine’ and ‘Flour Water Salt’…. And my recipe books!
Who do you think are the chefs to watch over the next few months?
The guys from Gooey definitely! There are some exiting things we will bringing up very soon.
What’s been your favourite new restaurant opening of the last year?
Pollen Bakery and Maray Restaurant (from Liverpool, opening in Deansgate soon).
Chef of the Week: Paul Nicholls, Head Chef at The Woburn Golf Club near Milton Keynes
How long have you worked at your current restaurant?
10 years, 4 months, 1 week, 2 days and 3 and a half hours!
Where did your passion for cooking come from and where did you learn your skills?
My mother was a terrible cook bless her, I thought peas were grey until I was 16 so I became a chef so I wouldn’t starve. I finished my last exam at school then the next day I started my apprenticeship in a hotel living above the kitchen, I was so fortunate to work with some amazing chefs from all over the world that started me off with my love for cooking and the crazy industry we are all in.
What do you enjoy most about being a chef?
I love to express creativity, I’ve always enjoyed making cool stuff from an early age weather its Lego or building a skateboard ramp there is something about creating something from nothing. I love art and tasty food so being a chef is the perfect combo. Also, chefs are a special breed of people that in a crazy way we love the high pressure, heat, stress and adrenaline rush of a busy day when others would run a mile. But ultimately keeping our customer’s bellies full is why I love it.
Name three ingredients you couldn’t cook without.
Salt, pepper & passion.
Which piece of kitchen equipment couldn’t you live without?
A sharp knife.
What food trends are you spotting at the moment?
Being trendy doesn’t interest me anymore, I believe if your food is tasty it doesn’t matter if its ‘in’, I love the fact that we are now seeing more sustainable ingredients, local produce, healthy & immune boosting dishes becoming available, that’s the right direction we should be going.
What do you think is a common mistake that lets chefs down?
Over complicating. I can’t taste your ‘hand dived scallop’ because I have 27 other things in my mouth! Simplicity is key, less is more.
What is your favourite time of year for food, and why?
Summer, all those amazing fruits, so tasty! And more people tend to dine out when the sun is shining!
Which of your dishes are you most proud of?
When I’m at home on a Sunday with my gorgeous family and friends, and we have a huge roast in front of us and everyone is smiling. That is what good food is really about. It doesn’t have to have an accolade attached to it or be in an overpriced restaurant. Just super tasty, humble food with great company made with love.
How do you come up with new dishes?
By having a spoon in your pocket and always tasting everything, sometimes you’ll stumble across a combination of flavours you never thought about. A great dish is like life, it’s all about balance, is it sweet, sour, creamy, seasoned etc? Most chefs don’t get this but it’s definitely the most important thing about creating a great dish.
Who was your greatest influence?
Literally every chef I’ve had the pleasure to work alongside. They all push you in unique ways some teach you great things and others how not to do it. It’s all learning and makes us improve. We must remember and respect the elders who paved the way for us so it’s important to learn the classics as well as the new techniques.
Tell us three chefs you admire.
Anthony Bourdain – rest well Chef, Gordon & Jamie. All have done so much for our industry and the public, they are huge influences for everyone and have made it cool to be able to cook well at all levels.
What is your favourite cookbook?
Ah too many to choose! Kitchen confidential, Larousse Gastronomique, Herring’s Dictionary, Naked Chef, Passion for Flavour, White Heat, oh and whoever has my copy of Est Est Est Marriages by Donovan Cooke please return it, that’s one of my favourites too!
Who do you think are the chefs to watch over the next few months?
Most chefs in the limelight at the moment are too busy making million pound deals and worrying what sports car to buy, I’m interested in what chefs are doing for the industry and the next generation of youngsters. Let’s teach the kids how to use their time well, harness their creativity and lead with love, take care of one another in our fragile industry and support rather than compete. One maniac that I love to watch at the moment is that Dirty Vegan Mathew Pritchard, his food looks super tasty!
What’s been your favourite new restaurant opening of the last year?
My dear friends of the Black Goo family, they have created a fantastic business model with the best vibe, I’m so proud of them all! My favourite place to eat with my wife & kids by far. I can’t wait for the next one! Big love x
