Aus You Like It!
Eight top chefs and the best of Aussie beef with an Asian twist. That was the idea on Tuesday at South & City College Birmingham for another round of menu development featuring Aussie Beef in association with Meat & Livestock Australia and Trade and Investment Queensland (TIQ)
The special morning of Asian culinary excellence produced a new level of menu ideas and techniques, showcasing the diversity and adaptability of Australian beef.
Each of the chefs were given a different cut of beef to work with. All they had to do was come up with an Asian-inspired dish. And didn’t they do well. L2 students from South & City College were able to join in and enjoy a special beef butchery masterclass.
The chefs worked with: Angus pure rump, Stockyard Angus grain-fed bavette and Wagyu feather blade.
“The chefs really turned on their creativity and it was wonderful to see each interpretation of the Asian-inspired brief!” Catherine Farinha, Director of The Chefs’ Forum said afterwards. “These menu development days have been super -important for Meat and Livestock Australia to get a sense of how chefs from different regions and cultural backgrounds can take their products and twist them in a different direction. The chefs we brought in for the event created Japanese, Chinese and Asian dishes that really stood out and demonstrated that you don’t have to be traditional with Aussie Beef – you can spice it up, marinade it, make into Thai sticky beef or grill it with Asian vegetables.”
Stephen Edwards, Business Manager EMEA from Meat & Livestock Australia said:
“This was a top morning at South and City College Birmingham and we all learnt a great deal and I enjoyed seeing how much the students got out of it. A highlight was giving a butchery demo with marbling grade 8/9 Aussie Wagyu oyster blade or feather blade as they call it in the UK, the chefs really enjoyed learning Australian butchery techniques. Working in partnership with The Queensland Government, we were able to educate the chefs on the quality, provenance and welfare of Aussie beef and learn from the chefs at the same time. Hats-off to the hugely talented chefs and students for creating such an array of different dishes from so many authentic genres and variations of Asian cuisine.”
What they prepared:
Dilanka Fernando (Executive Chef at Mayan Restaurant) – Cinnamon Marinated Beef Rump and Tempered Lentil
Sudipto Biswas (Senior Sous Chef at Royal Lancester London) – Japanese Gyudon
Vahid Zare (Executive Chef at Yakinori) – Ramen with Bavette Don
Mark Walsh (Executive Chef at Hogarths) – Imperial Chinese Rump of Beef with Pickled Carrots, Coriander Emulsion and Pak Choi
Dirk de Cuyper (Chef Patron at Saucery) – Panfried Asian spiced marinated steak with Sesame lemon Mash potatoes sauteed wild mushrooms and snow peas. Ginger Miso Szechuan pepper corn sauce
Jordan Barnes (Head Chef at The Vicarage) – Thai Sticky Beef with Sticky Rice
Chanaka Fernando (Chef de Cuisine at Buddha Bar Global) – Asian Grilled Sirloin Steak with Peppercorn Sauce with Soy Chilli Garlic Tender Stem Garlic, Teriyaki Mushroom
Aaj Fernando (Executive Chef at The Minstry) – chargrilled Australian wagyu bavette, hacho miso, sneak gourd
Film and photography by Carlos Farinha
Chef of the Week: Nathan Sidebottom, Head Chef at The White Hart in Lydgate, Greater Manchester
How long have you worked at your current restaurant?
I’ve worked at The White Hart now for 6 years, but 10 years all together.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from family being in the industry themselves and baking with my grandma on a Sunday morning, I would say I mostly leant my skills through 2 Michelin star Daniel Clifford where I worked for 2.5 years at midsummer house.
What do you enjoy most about being a chef?
The thing I enjoy the most is putting back into the industry what’s it given me, helping younger generation progress.
Name three ingredients you couldn’t cook without.
Thyme, lemon juice and salt.
Which piece of kitchen equipment couldn’t you live without?
Kitchen equipment I couldn’t live without would be a good set of sharp pastry cutters.
What food trends are you spotting at the moment?
I’m spotting a lot more relaxed, casual dining restaurants coming onto the scene.
What do you think is a common mistake that lets chefs down?
Younger chefs thinking they’re better than they are, be a sponge, and write things down and listen to the seniors around you, because you will soon get really good.
What is your favourite time of year for food, and why?
I would say I’ve got two favourite seasons, the first being spring, when you start to smell the wild garlic coming through, then autumn when we’ve got all the earthy flavours coming through.
Which of your dishes are you most proud of?
The dishes I’m most proud of would probably be a monkfish Wellington or my take on an apple and blackberry crumble which is de-constructed.
How do you come up with new dishes?
Read a lot of cook books and I like to eat out.
Tell us three chefs you admire.
Three chefs I admire would have to be Daniel Clifford, Clare Smyth and Thomas Keller.
What is your favourite cookbook?
My favourite cook book is probably Eleven Madison Park.
Who do you think are the chefs to watch over the next few months?
- Jack Fields (Orme)
- Gabe Lea (Maya – to soon to open soon)
Showcasing The Isle of Man Food Producers
On Tuesday 26th March from 6-8pm the best of the Isle of Man ingredients will be on the menu at The Museum of London Docklands for a special promotional event. Chefs and wholesale suppliers are very welcome to join the party and find our why the Isle of Man is such a special place for top quality produce and ingredients.
The Minister for Enterprise, Tim Johnston, will be welcoming guests to celebrate the world’s only entire nation UNESCO Biosphere. If you are visiting Excel for HRC then this special evening is the perfect way of ending your docklands odyssey.
Which producers will be there?
A cooperative of 28 family dairy farms, established in 1917, that produces award-winning aged, flavoured and traditional British cheeses using milk from grass-fed cows. Make sure you try the 18-month grass-fed vintage cheddar and the oak-smoked mature cheddar that won bronze at the World Cheese awards recently.
Island SeafareSuppliers of fine, sustainable, Manx seafood including lobster, crab and scallops – especially the famous Manx Queenies. Island Seafare export significant volumes to the French, Italian and Spanish markets and supply the fish counters of major supermarket chains such as Carrefour. Manx Lobster is caught locally using small pots in the clear waters surrounding the Island’s coast. Isle of Man Half Shell Queen Scallops are incredibly versatile, visually appealing and provide excellent plate coverage. Ideal for starters, tapas and small plates.
Ethically grown and reared on family farms Isle of Man Meats are justly famous with the Wing Rib of Beef and Rack of Lamb both excelling at the Great Taste Awards.
Isle of Man Salt CoHand-harvested from the pristine marine nature reserve surrounding the Isle of Man. After an extremely successful launch period, Isle of Man Salt Co are expanding their production capacity and are seeking to develop relationships with chefs and restaurateurs. Look out for Rosemary Sea Salt and the popular Salted Caramel Sauce.
Davison’s Ice CreamMade with locally sourced double cream and milk. Look out for the Crunchy Honeycomb with Butterscotch Ripple Sauce and crunchy honeycomb pieces and the Raspberry Ripple.
Fynoderee DistilleryA Manx distillery that makes a range of spirits flavoured using local ingredients inspired by the heritage, culture, and folklore of the island. Look out for Fynoderee Manx Dry Gin and Glashtyn Spiced Manx Rum.
Outlier DistillingA creative craft distillery with an innovative approach to rum production that is yielding incredible results. Great Taste Award Winners. Look out for Hoolie Manx White Rum and Hurricane Over-proof Manx Rum. Hurricane is a blend of over-proof Hoolie rum and cask-aged rum which creates a surprisingly smooth over-proof that carries new American oak and Islay whiskey notes. Amazing in bold cocktails (think Zombie) or drunk neat as a sipping rum.
Okell’s BreweryWith a rich history spanning 173 years, this brewery remains rooted in Manx heritage while maintaining a forward-looking focus. Okell’s have received accolades for their incredible “Zero” range. Look out for Zero, Alcohol Free Pale Ale and Nectar a more traditional New World IPA.
Canapés and bowls featuring ingredients from Isle of Man producers will be served during the evening complemented by ales and exclusively-designed Manx cocktails crafted by an award-winning mixologist from the Isle of Man.
If you would like to come and try some of this wonderful produce and ingredients for yourself, just drop us a line and we’ll send you the details.
Please contact brogen@redcherry.uk.com to get your name on the guest list!
Wrexham United!
7 feeder schools sent students for a taster day at Coleg Cambria in Wrexham on Monday and everyone got a full look at what a life in hospitality has to offer. Level 1 college students also took part in the special morning, showcasing The Chefs’ Forum Academy at the college.
Vice Principal of Technical Studies, Victoria Edwards and Curriculum Director for Visitor Economy Natalie Cliffe welcomed the schoolchildren to the college and told them about the wonderful array of courses on offer in Hospitality and Catering.
Martin Thomas, Assistant Principle for Technical Studies said
“Coleg Cambria was delighted to host this event, which has allowed us to highlight the valuable connections we have established with employers through The Chefs’ Forum Academy, we launched in September last year. Our students have greatly benefited from the expertise and guidance of the visiting chefs, who have greatly contributed to enhancing our learners’ knowledge and skills development through the weekly masterclasses. The visiting schools enjoyed the taster day, and we have received positive feedback from both teaching staff and their students. We hope to further our partnership with The Chefs’ Forum Academy and organise similar events in the future.”
Nearly 200 young guests from year 10 all enjoyed a canapé and mocktail reception prepared and service by the students and guest chefs:
- Bruschetta bites by Jordan Barnes, Head Chef at The Vicarage, Holmes Chapel
- Lincolnshire Poacher Cheese Gougere, Lincolnshire Poacher Cheese Custard by Joshua Morris, Senior Sous Chef at Palé Hall and National Chef of Wales 2024
- Lemon & Raspberry Choux buns by Exose Grant, Head Chef at Ikaro Manchester
Mocktail: Wrexham Sunrise
National Chef of Wales 2024 Joshua Morris from Palé Hall kicked off proceedings with the help of level 3 Professional Cookery student, Tom Brookfield.
Joshua and Tom cooked a fantastic dish of pan roasted seabass, with poached mussels, saffron mussel cream, pak choi and chilli salad.
Tom told the audience how much he was enjoying his course at Coleg Cambria and that he gets paid to work in the world class iâl Restaurant situated on campus at weekends.
Joshua was so impressed with Tom’s skills that he offered him a trial shift at Palé Hall, a luxury five star hotel in Snowdonia with a green Michelin star for excellence in sustainability and food.
Joshua said
“All of the produce we use at Palé Hall is sustainable and it’s great to be able to tell the guests where each ingredient comes from. I never thought I would win National Chef of Wales as I felt there were so many chefs in the final who were stronger than me, it was a wonderful surprise and I am overjoyed.
It is wonderful to be here today supporting the next generation of chefs and hospitality professionals.”
This was followed by an interactive cookery demo by Chef Jordan Barnes. Student Callum Pritchard, Year 10, Ysgol Morgan Lloyd was invited up onto the stage to try his hand at cooking and Jordan was also very impressed.
He said
“I really enjoy teaching in this college, it’s always great fun and the students clearly get so much out of it. It is so important to stage events like today’s Taster Day to really champion the industry and all of the exciting opportunities it can offer. It is great to see so many young people engaged in the demos and so keen to participate and taste the food produced.”
Callum won a voucher for CKBK and a £25 voucher for dinner for two in the college restaurant in recognition of him joining Jordan on stage to represent his school – Well done Callum!
Catherine Farinha, Director of The Chefs’ Forum, said: “We had a great time in Wrexham. The College was buzzing and the students had a really good time. I love these events. They are a great way of introducing school students to catering and hospitality and their smiles and enthusiasm are so refreshing.”
The demos were punctuated by brilliant live performances by Manchester rapper Lowkeylimit (chef Exose’s brother and breakdancer and krumper, Kits Sells and Vincent Maduabueke (both dressed as chefs obviously to add to the theatre).
Jason Pumfrey, Joint Manager at Dole Foodservice Anglesea then gave a fantastic talk on seasonal fruit and veg and we played a guessing game for the students to correctly identify butternut squash, celeriac and physalis – We gave out samples of all and the students really enjoyed them.
Exose finished the show with a fabulous éclair filling and decorating demonstration, showcasing his wonderful skills, creating a trio of eclairs:
- Lemon and raspberry, choux pastry, Craquelin, raspberry powder, lemon curd, raspberry cream
- Chantilly cream eclairs.
Exose said
“I really enjoy these events, especially working with such talented students in the college. I have taught in many different colleges with The Chefs’ Forum Academy and regularly support on a variety of events and marketing activities for various food and equipment brands with the team. The work we do is unique and the best bit about it is seeing students securing work opportunities on the back of events and college masterclasses with The Chefs’ Forum. I myself have employed a student from West London College after seeing his talent at The Game Fair last summer, where we worked with Celebrity Chef James Martin. I can’t wait to welcome students from Cambria College into my kitchen at Ikaro to join him!”
All of the schools competed against each other in pairs to produce a winning éclair of their own, aiming for perfect filling and decoration. All of the guest chefs then judged a first, second and third, who all won a voucher for a meal at the college restaurant and a year’s subscription to CKBK, an online library of over 850 cookery books.
First place:
Charlton Taylor and Cai Roberts from Ysgol Glan Clwyd
Second place:
Lolo Jones and James Grindley from Rhosnesni High School
Third place:
Ruby-May Walker and Sam Jones from Ysgol Morgan Llwyd
Any chefs wishing to get involved with The Chefs’ Forum Academy at Coleg Cambria or any of our other Chefs’ Forum Academy colleges across the UK should contact brogen@redcherry.uk.com
Chef of the Week: Sophie Hyam, Chef Patron at Sophie’s Culinary Bites in The Midlands
How long have you worked at your current restaurant?
My private dining an catering business was born in April 2019.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my parents who were wonderful cooks. They encouraged me to cook from an early age using seasonal produce and food that had been foraged, caught or shot. My trade was learnt at South Warwickshire College of further education in Stratford-upon-Avon studying culinary skills, hospitality and business management at City & Guilds & higher levels.
What do you enjoy most about being a chef?
Creativity and Inventiveness in your role as a chef, variety on a daily basis. Cooking with the seasons using locally sourced produce and supporting small independent businesses who supply quality ingredients. Making people happy with my food and being successful.
Name three ingredients you couldn’t cook without.
Salt, butter and garlic.
Which piece of kitchen equipment couldn’t you live without?
My knives. I use Japanese knives Sakuto and Flint & Flame. It is worth investing in a good quality chef knife because they are the backbone to every dish.
What food trends are you spotting at the moment?
- Fusion flavours – IndoChinese
- West African restaurants/food on the rise
- Family style dinner service and sharing platters
- A rise in canapé buffet events
- Hybrid Bakes for example
- Crumbrûlée – crumble topped with crème brûlée
- Cruffin – fusion of croissant and muffin
- Cronut – fusion of a croissant and doughnut – Salivating thinking about it!
What do you think is a common mistake that lets chefs down?
Not learning the basics. Once you have mastered the basics of sauce making, cooking techniques, pastry – all can be built on with flavour and ingredients but you need to know the fundamentals of cooking to go to the next level.
What is your favourite time of year for food, and why?
Autumn – when game season begins. As a child I used to go with my Dad on shoots – pheasants and rabbits so it’s comforting when the season comes around, reminiscing about eating them and creating wonderful meals.
Also I love the seasonal root vegetables like carrots, squash, pumpkin and sweet potato – all under used in my opinion but you can make sublime soups with these ingredients. Velvety, smooth, full of flavour and taking them to the next level taste wise by adding flavour bombs like chilli, coconut, cumin, pine nuts, scallops- the list goes on! I also love leeks and marrow.
Which of your dishes are you most proud of?
Confit duck rissoles & horseradish gel on a bed of sautéed greens, with a rich honey duck jus. It was my winning dish when I took part in a live cooking competition at Tom Kerridge’s Pub in the Park in Leamington Spa. Judges were Nigel Barden and Candice Brown. Whittled down to three competitors I was up against two formidable male chefs, but took the title of Casual Dining Chef of the Year for Coventry & Warwickshire.
How do you come up with new dishes?
Look at seasonal produce available and plan the dish according to what/what you are cooking for – private dining, street food, starter, that type of thing. Experiment and practice with fusion flavours before finalising a dish. Be bold.
Who was your greatest influence?
My parents – simple as that.
Tell us three chefs you admire.
I adore classic French cuisine so it has to be the wonderful Raymond Blanc – self taught Michelin star chef, Michel Roux Jnr – coming from the Roux dynasty who changed the food scene in the UK, and the formidable Anne-Sophie Pic named the best female chef by the world’s 50 best restaurants in 2011 and only the 4th female chef to hold 3 Michelin stars.
What is your favourite cookbook?
Too Many Chiefs, Only One Indian by Sat Bains – a piece of art & inspiring.
Who do you think are the chefs to watch over the next few months?
- Chef Louisa Ellis from Nottingham
- MasterChef: The Professionals Winner – Daniel Lee
- Cal Byerley
What’s been your favourite new restaurant opening of the last year?
Orelle in Birmingham – a modern French restaurant situated on the 24th floor of the building with panoramic views of the city and outstanding food.
Sword of Excellence
Employer Showcase: Andrew Brownsword Hotels
Comprising thirteen properties in countryside settings and city centre locations, Andrew Brownsword Hotels is owned by Christina and Andrew Brownsword CBE DL who strive to create very special places that truly embody their own ethos of great hospitality. The collection includes award-winning Gidleigh Park in Devon, 5 AA red star hotel and spa, The Bath Priory, 900-year-old Amberley Castle in West Sussex, five Cotswold properties: The Slaughters Manor House, The Slaughters Country Inn, Buckland Manor, Minster Mill and the Old Swan plus stylish London pied à terre, Sydney House Chelsea.
ABode Hotels are located in the heart of Canterbury, Chester, Glasgow and Manchester. Each ABode Hotel is individual in design. Their distinctive interiors have been designed to offer unique hotels which embrace the heritage of the building in which they are set, whilst at the same time offering a contemporary experience that reflects their city centre location.
The high-end luxury hotel collection can offer real career progression opportunities and it was our pleasure to work with them to stage a magnificent lunch to showcase the group and its excellent culinary talent.
Four chefs from Andrew Brownsword Hotels put on a masterclass of hotel cooking at The Bath Priory on Monday (4) March 2024 at the latest Chefs’ Forum lunch in a series, showcasing high profile employers across the UK.
Nicholas Chappell from Slaughters Manor, Mark Potts from Buckland Manor, Jauca Catalin from Bath Priory and Paul Peters from Amberley Castle cooked for 100 invited guests from the Cotswolds and Bath area to showcase careers at Brownsword Hotels.
They were joined by students from City of Bristol College and five excellent temps from high-end staffing specialist, Off To Work, who got to work in the kitchen and serve front of house.
Regional General Manager, Gurval Durand, welcomed his industry peers to the event, he said
“Its great to see so many of you here today supporting our local hospitality industry and our chefs here from across Andrew Brownsword Hotels at this fantastic showcase event. I want to thank Bath Priory Hotel Manager Carlotta Pascual-Solera and Jauca for working with The Chefs’ Forum team to pull this all together and I am very pleased with the result. The food has been wonderful and the atmosphere in the room so positive and inspirational for young chefs and hospitality professionals. This is what our industry is all about and it is our pleasure to host you all today, we would be happy to welcome you back to eat with us or visit our spa in the future.”
Catherine Farinha, Director of The Chefs’ Forum, said afterwards: “Our careers showcase lunches are gathering pace now. It really is an an excellent way to bring together group talent and mix that with outstanding ingredients from our suppliers and keen students from our colleges. The Bath Priory lunch was a cracker.”
Jauca Catalin, Executive Chef at The Bath Priory said: “The lunch was a pleasure to put together and congratulations to The Chefs’ Forum. It’s such a simple idea to get four of our top chefs to cook a lunch but underneath the hood is a lot of work and that’s what Catherine and the team do so well. It was great to be able to showcase our talent to the next generation and promote excellent career opportunities available within The Brownsword Collection.”
The menu in full:
Starter – Nicholas Chappell (Slaughters Manor)
White asparagus, blood orange and sauce maltese
Fish Course – Mark Potts (Buckland Manor)
Charred smoked eel, wild garlic, buttermilk and caviar
Main Course – Jauca Catalin (The Bath Priory)
Aussie sirloin of beef, salsify, smoked Aussie brisket, lovage and red wine reduction
Dessert – Paul Peters (Amberley Castle)
Marinated compressed pineapple, coconut, coriander and piña colada
The lunch was kindly sponsored by Dole Foodservice, Meat & Livestock Australia, Brown Brothers Family Wine Group, Wedgwood, MCS Technical Products, Off To Work, Chef Works, Saucery and the Hotel, Restaurant and Catering Show.
The Chefs’ Forum would like to thank all chefs, students and temps who participated and all of the chefs and hospitality professionals who attended the event ou their day off to support and network with their industry peers and top suppliers to industry.
Making the Most of STEM
The Chefs’ Forum put on a special 3 course menu at Bradford College on the 22nd February for their Women in STEM dinner. The Chefs’ Forum organised Manchester-based chef Caroline Martins to create the menu at The Grove Restaurant at Bradford College to celebrate women working in STEM fields, in both education and industry.
The free event was dedicated to celebrating and empowering women in the fields of STEM – Science, Technology, Engineering and Mathematics – and The Chefs’ Forum played an important part in making the evening special.
Catherine Farinha, Director of The Chefs’ Forum, said: “Our international network of chefs and suppliers can be put to very good use and occasionally we step outside the boundaries of student education and support great causes such as women in STEM. It was a pleasure for us to get Caroline Martins to represent us. She is such an exciting chef having represented the North West at the 2023 Great British Menu. She has worked in all levels of restaurants and her menu was an inspiration.”
Caroline Martins said: “The evening was a great success and it was a total pleasure to cook for the Women in STEM at Bradford College. I have a science background myself and have a phD in Plasma Physics from The Technological Institute of Aeronautics in Sao Paulo, Brazil. I later decided to train to be a chef because I wanted to follow my passion, but my scientific knowledge and expertise greatly helps me 
with many elements of my cooking. I am all for supporting successful women in industry. What a fantastic group of inspiring people! I felt really challenged to create something special with the students.”
Zainab Himdan, Head of School for Computing and Ophthalmics at Bradford College welcomed guests and shared her story from engineering into the world of IT and Science, about her journey into her current role and her role to inspire and pave the way for the next generation. She said “The more I was told I couldn’t do something or wasn’t taken seriously, it propelled me even more to pursue my career and expand my knowledge. Females have a place in all these sectors and can make a significant contribution.”
What was on the menu?
Starter:
‘A Taste of Brazil’:
- Mushrooms & Brazil Nut
- Smoked Salmon & Brazilian Cream Cheese
- Venison Tartare & Smoked Açai Mayo
Main:
- Picadinho de Carne, Buttery Cassava and Brazilian Cheese Bread
Dessert:
- The Mushroom: Dormouse Brazilian Chocolate Cremeux, Passionfruit Sponge, Chocolate & Maldon Salt Crumb and Cachaca Infused Berries
Vegan options:
- Starter: Vegan Falafel and Brazil Nut Houmous
- Main: Vegan Vegetable Stew, Casava and Sourdough
- Dessert: Vegan Chocolate Mousse and Cachaca Infused Berries
A Tribute to Hairy Biker, Chef Dave Myers who has Died Aged 66
The UK has had a love affair with motorbikes and food for what seems like decades. It all started with Two Fat Ladies in 1996 when Jennifer Patterson and Clarissa Dickson Wright famously roared round the British countryside terrifying and delighting everyone in their path. The series was immensely popular but only ran for four seasons and with its passing left a hole in the public consciousness.
Whether The Hairy Bikers was meant to be the replacement is now lost in TV folklore but there is no question that Dave Myers and Si King definitely took up where Jennifer and Clarissa left off. Their first show – a ride through Portugal – was aired in 2004 and the final series is still running.
The delight of The Hair Bikers is that it was not born out of trying to find a replacement duo. Myers was working as a makeup artist on a TV drama where he met King. They became firm friends and shared a love of food, travel and bikes. They were a hit from the start.
Myers never lost his Cumbrian touch. He was born in Barrow-in-Furness in 1957 and had a soft and charming character that warmed the heart of anyone who watched him. The pair became household favourites and travelled extensively together and opened-up many new locations and recipes to audiences who were drawn in by their mix of simple charm and love of good food – and bikes. Together, The Hairy Bikers produced 25 cookery books along with their numerous series. Myers will be much missed and we will miss him, too. He had the ability to reach ordinary people in an extraordinary way.
Dave Myers 8/9/1957 – 28/2/2024.
Chef of the Week: Shane Davies Nilsson, Head Chef at Picton Systrad & Nordik Kitchen in South Wales
How long have you worked at your current restaurant?
I’ve been running my pop-up now for the past two years, alongside doing freelance work and private dining.
Where did your passion for cooking come from and where did you learn your skills?
My passion for food in general came from my mum and my Mormor (Swedish grandmother). A lot of what I learnt to start with came from them, before I headed off to Gower College Swansea at 16 to really begin my journey in the industry.
What do you enjoy most about being a chef?
It would definitely be having the scope to be creative. Whether that’s sitting down and researching dishes from the past to tweak and improve or coming up with something new and whacky!
Name three ingredients you couldn’t cook without.
Apple vinegar, cold pressed rapeseed oil and butter.
Which piece of kitchen equipment couldn’t you live without?
Besides my knives, I’d have to say a Pacojet.
What food trends are you spotting at the moment?
Small plates. I know the whole sharing/tapas concept has been around for a while, but I think guests have become more open to trying new dishes so small plates are a lot more prominent and in the spotlight.
What do you think is a common mistake that lets chefs down?
Ego. I think a lot of us have at some point in our careers have let our ego and pride get the best of us which can lead to us not only stagnating, but regressing because we’ve thought we’re better than we are.
What is your favourite time of year for food, and why?
Late winter/spring! I’m always waiting on the forced Yorkshire rhubarb to pop up! Summer is a close second though.
Which of your dishes are you most proud of?
My potato & smoked eel dish, for definite. I did it on my first pop-up in late 2021 and it’s gone through so many changes over these past two years, it’s really a dish that’s grown alongside me.
How do you come up with new dishes?
Depends on where my mood takes me. Sometimes I’ll look back at Scandinavian dishes from the past and think about how I can reimagine them, other times I’ll look at memories and think of creating something that reflects how that moment made me feel.
Who was your greatest influence?
In terms of life, it would definitely be my mum. In terms of the direction my career has gone, Gunnar Karl Gislason & Ragnar Eiriksson from my time at Dill Restaurant in Iceland.
Tell us three chefs you admire.
It’s hard to narrow it down to three but I’d have to say Simon Rogan, Niklas Ekstedt and Tommy Heaney.
What is your favourite cookbook?
North by Gunnar Karl Gíslason.
Who do you think are the chefs to watch over the next few months?
Matt Powell at Annwn in Narbeth, tipping him to get a star come February! Gareth Stevenson up at Stuart Collins’ Docket restaurant in Wrexham is also knocking out some cracking stuff!
What’s been your favourite new restaurant opening of the last year?
Dan Lee’s Dai Pai Dong at Hockley Social Club in Birmingham. Honestly chuffed to bits for him and can’t wait to visit properly in 2024.
The Beginning of a New Era – RATIONAL Introduces a New Product Category
The Beginning of a New Era – RATIONAL introduces a new product category: the RATIONAL iHexagon delivers the highest food quality in the shortest possible time.
RATIONAL is starting the new year with a World Premiere: With the new iHexagon, the world market leader has succeeded in coordinating steam, hot air and microwave technology so intelligently that the highest food quality is possible in the shortest possible time, evenly across all racks in the 6-1/1 unit. After introducing the combi-steamer and the iVario, this marks the third instance in the company’s history where it has pioneered a new product category.
At the end of February, Markus Paschmann, Chief Sales & Marketing Officer at RATIONAL, presented the iHexagon in an online keynote speech together with RATIONAL experts from Research & Development and the project team. The focus of the presentation was on the core element of the new model: iClimateBoost. The cooking assistant intelligently adjusts steam, convection and microwave heat to the respective food. This allows operators to produce the highest food quality in the shortest possible time.
Markus Paschmann says: “With the iHexagon, we are the first on the market to succeed in combining hot air, steam and microwave heat in the cooking cabinet so intelligently that the energy is distributed evenly across all six racks.” This means that the user achieves consistently excellent results across all levels and can even simultaneously cook various types of food. Despite our culinary expertise in the market, achieving this milestone presented a formidable challenge for us.”
“We weren’t satisfied with the quality of the food at the beginning,” Paschmann continues. But the product developers quickly found the solution: The microwave has been set against the most powerful heating power that RATIONAL has ever developed. This has restored the balance of power. Together with the fresh steam, the two types of energy are intelligently controlled to produce succulent food with the desired browning and rich roasted flavours. “It fills me with pride to present such a technical masterpiece and launch it on the market. With the iHexagon, we are demonstrating that we recognise our customers’ challenges and are responding to them with innovations,” explains the CEO.
The iHexagon is aimed in particular at customers whose business concept is focussed equally on quality and speed. The iHexagon is capable of generating substantial quantities, it is ideal for preparing meals for large gatherings or catering events, such as buffets. Secondly, thanks to its speed, it is able to quickly serve fresh food or heat up snacks in just a few seconds, even during rush hour. This translates to an end of queues and a boost in sales instead.
The iHexagon is of particular interest for kitchens that are geared towards standardised dishes and processes. This is where ConnectedCooking, RATIONAL’s digital kitchen management system, really comes into its own. MyDisplay, for example, which shows the most important functions individually on the display, can be set up via ConnectedCooking and distributed to all cooking systems, enables operation at the touch of a button and makes life easier, especially in kitchens with lower skilled staff.
The concept of the iHexagon is rounded off by autonomous cleaning with iCareSystem AutoDose. Cleaner and care cartridges are integrated into the cooking system and therefore securely contained. There is no contact with chemicals, and incorrect dosing is prevented. Instead, you’ll experience enhanced workplace safety and reduced costs.
All in all, it makes the iHexagon an intelligent specialist for certain applications; RATIONAL continues to see the iCombi and iVario as the primary solution for all other professional kitchens. For this reason, the company has also decided to employ product and application specialists for sales who can provide expert advice and identify whether the iHexagon is the right choice.
The iHexagon is now available in Germany, the UK and the USA, with other countries to follow gradually.
Markus Paschmann sums up the market launch as follows: “With the iHexagon, we have created a new, intelligent product category with performance features that are unique on the market. We are already speaking of a New Era.” Detailed information is available at rational-online.com, where you can also watch the keynote speech again.
