Chef of the Week: Bobby Singer, Executive Pastry Chef at Duck & Waffle and SushiSamba in London
How long have you worked at your current restaurant?
Two and a half years.
Where did your passion for cooking come from and where did you learn your skills?
I have always been interested in cooking. I left school at 17 and applied to Westminster Kingsway College, where I studied for 3 years to gain my NVQ Level 3 in Patisserie and Confectionary.
What do you enjoy most about being a chef?
Training and mentoring junior level chefs in the craft of pastry and being able to be creative on a daily basis.
Name three ingredients you couldn’t cook without.
Vanilla, milk and eggs.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid.
What do you think is a common mistake that lets chefs down?
Not learning the basic techniques early on in their career.
What is your favourite time of year for food, and why?
Summer, so many amazing fruits available to use.
Which of your dishes are you most proud of?
Our festive trifle, consisting of a lemon polenta cake, brûlée custard, berry compote, Chantilly cream and crystallised almonds. Something light to have at the end of your meal.
How do you come up with new dishes?
Sometimes I get a flavour combination in my mind and I run with it and see what come out and also inspiration from social media.
Tell us three chefs you admire.
Amaury Guichon, Damien Wager and Karim Bourgi.
What is your favourite cookbook?
Anything by Ottolenghi.
Who do you think are the chefs to watch over the next few months?
Damien Wager and Spencer Metzger.
What’s been your favourite new restaurant opening of the last year?
Nessa, Soho under Tom Cenci.
Chef of the Week: Jorge Echeverry, Head Chef at Chotto Matte Miami
In a recent podcast for The Miami Guide, Kurt Zdesar, Founder of Chotto Matte said that Miami was the obvious choice for his first international venue. Originally launched in 2018, the restaurant was hampered by the pandemic, as was the case with the entire industry on a global level, however, Chotto Matte Miami has recently been relaunched and held a grand reopening last October.
Head Chef Jorge Echeverry said
“We pride ourselves on using locally-sourced seasonal, organic ingredients and produce wherever possible” said Echeverry – “It is really important that our menu is clean, healthy and fresh – We have a strict ban on any MSG, or GMO being used in our kitchens across all six Chotto Matte sites in Canada, America, Middle East and the UK.
“We have created a fantastic menu of innovative Nikkei cuisine – A fusion of Japanese and Peruvian flavours and it has proven as popular here in Miami as in London with our two sister sites in Soho and Marylebone.
“We have a whole range of tempura, delicious meats cooked on the robata grill and mouth-watering , eye-catching sushi dishes, all designed by our brilliant Group Executive Chef, Jordan Sclare. Kurt and Jordan travelled from Japan to Peru, meeting local chefs and learning traditional techniques, which makes for a really authentic and vibrant menu.”
Jorge is delighted to be Chef of the Week, we asked him a few questions…
How long have you worked at your current restaurant?
I started my journey with Chotto Matte Miami, 2 years ago and counting!
Where did your passion for cooking come from and where did you learn your skills?
My father was a foodie, he loves to cook and eat. He used to take me everywhere he goes to try food, we used to watch food channels and talk about the recipes and little by little I start cooking at home, that’s how my passion was born. When I turned 18 years old, I left my country (Colombia) to start my formation as a chef in Buenos Aires, Argentina. I enrolled at the culinary school Mausi Sebess, where I got my degree as professional pâtisserie, boulangerie and cook.
What do you enjoy most about being a chef?
Being able to touch people souls through the food they eat and see how they react to every bite, the ecstasy and creating a memorable experience is what I enjoy the most.
Name three ingredients you couldn’t cook without.
As a solid foundation for a wide range of cuisines and recipes I will say salt is a fundamental seasoning that brings out natural flavours of the ingredients enhancing and balancing almost any dish. Olive oil is a versatile and healthy cooking fat that adds richness and depth to dishes. Garlic is a flavour powerhouse that can transform a dish and adds a savoury and aromatic element to many cuisines.
Which piece of kitchen equipment couldn’t you live without?
My Gyuto knife, it’s versatile and precise.
What food trends are you spotting at the moment?
The proliferation of omakases has hooked on in Miami in all forms, there’s no shortage of spots to try this experience.
What do you think is a common mistake that lets chefs down?
There is a few actually, but poor communication and failure to adapt to changes are some of the most relevant to me. Clear and concise communication is crucial, also adaptability is a valuable skill in the industry.
What is your favourite time of year for food, and why?
The winter months, we see festive culinary events and holiday-themed dining experiences. It’s like a calling to everyone, a warmth feeling, to join and share memories around the table.
Which of your dishes are you most proud of?
Salmon tataki with a chilli mango leche de tigre and quinoa cracker, is a recipe that I been working on, and I will do a tasting with our group executive chef Jordan Sclare, if I have his approval, it might go live as a special for our Miami location.
How do you come up with new dishes?
By trying new dishes and food concepts, cooking with colleagues usually feeds the creativity and innovation. Next year I plan to do more traveling with this purpose.
Who was your greatest influence?
My teacher back at the cooking school, Omar, very wise, straightforward, and respectable. He was a great guide, allowing me to develop my skills and find the way to the path I wanted to build for my life as a chef.
Tell us three chefs you admire.
- Anthony Bourdain
- Ferran Adrià
- Gaston Acurio
What is your favourite cookbook?
The Flavour Bible by Karen Page and Andrew Dornenburg is a great resource for chefs looking to understand flavour pairings and combinations. It provides insights into the relationships between different ingredients.
Who do you think are the chefs to watch over the next few months?
I don’t have anyone in my sight right now, there’s is a lot of talented chefs out there.
What’s been your favourite new restaurant opening of the last year?
The re launch of Chotto Matte Miami, with a beautiful visual art on the walls, fresh and cool furniture, the amazing food, honestly is a hidden gem in Miami.
Christmas Bird
Bristol chef Freddy Bird has opened his third restaurant in Clifton in the run up to Christmas. Number 1 York Place in Clifton has 46 covers and is a new neighbourhood restaurant in the former Rosemarino site. The interior decoration was conceived by Freddy’s wife Nessa who also works Front of House across all three restaurants.
Talking about the opening Freddy Bird said: “Completing on the lease took forever. We started in April and had hoped to open in July. Nessa had planned everything and we hoped to get a few weeks of business in before Christmas. In the end we got a week! It’s brilliant, though. We’re delighted to be open.”
Starters include surf clams, confit tomato and chilli, and potato soup, black truffle and chanterelles. Mains include whole squid stuffed with pork rib and trotter rice, and hake, caramelised fennel, saffron, anis and clams.
Sharing dishes include hot roast shellfish, tarragon garlic and parsley butter; whole wood grilled monkfish tail, rosemary manteca, and roast suckling pig shoulder and fabada.
Chef of the Week: Hugo Moran, Executive Chef at Sexy Fish in Miami
How long have you worked at your current restaurant?
I’ve been at my current restaurant, Sexy Fish Miami for two and a half years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking comes from watching my family always coming together for dinner. It doesn’t matter how busy any of us were, food would always bring us together.
Name three ingredients you couldn’t cook without.
Onion, garlic and butter.
Which piece of kitchen equipment couldn’t you live without?
I wouldn’t be able to live without my knife.
What food trends are you spotting at the moment?
I’m currently spotting a lot of pop-up restaurants.
What do you think is a common mistake that lets chefs down?
It’s really important to communicate with your team, I think this is often overlooked.
What is your favourite time of year for food, and why?
I love the spring, there’s something magical and fresh about the beginning of seasons.
Which of your dishes are you most proud of?
I’m most proud of our whole baby chicken with chickpeas and yuzu, it’s one of our signature dishes and a firm favourite with our guests.
How do you come up with new dishes?
We usually gather a meeting with our chefs and speak about the upcoming season and how best to celebrate seasonal ingredients.
Who was your greatest influence?
My father was certainly my greatest influence.
Tell us three chefs you admire.
Bjoern Weissgerber, Raphael Duntoye and Pierre Koffmann.
What is your favourite cookbook?
The Silver Spoon.
Who do you think are the chefs to watch over the next few months?
Cristian Chirino and Robbie Felice.
What’s been your favourite new restaurant opening of the last year?
Hiyakawa in Wynwood Miami.
Why are Top UK Restaurant Concepts Launching & flourishing in Miami?
It’s not called ‘The Magic City’ for nothing; the infrastructure continues to augment, moreover, investors and businesspeople are flocking to Miami in their droves, which means the economy and local restaurant scene is absolutely booming. New accommodation being constructed on a massive scale, means more restaurants and the UK seemingly has it covered!
There are a whopping 32 new restaurant openings planned over the next 2.5 years – 14 are already open and there have been only three closures – A far cry from the scenario back in Blighty.
Recent additions have included the launch of Tom Keller’s Bouchon in Coral Gables and Gordon Ramsay’s seventh location of Hell’s Kitchen in downtown Miami.
Ramsay has also just launched Lucky Cat, located in South Beach’s quaint South of Fifth neighbourhood.
The original Lucky Cat by Gordon Ramsay opened in 2019, and is located in the heart of Mayfair London, but Ramsay said he thought it was the most fitting of his concepts for Miami’s South Beach, that was until he launched Hell’s Kitchen last September.
Are we noticing a trend here? I think we most certainly are!
In a recent podcast for The Miami Guide, Kurt Zdesar, Founder of Chotto Matte said that Miami was the obvious choice for his first international venue. Originally launched in 2018, the restaurant was hampered by the pandemic, as was the case with the entire industry on a global level, however, Chotto Matte Miami has recently been relaunched and held a grand reopening last October.
The Chefs’ Forum’s Founder, Catherine Farinha recently visited Miami and took the opportunity to visit both Chotto Matte and Sexy Fish and caught up with the chefs on the cultural nuances and comparison of diversification in launching an existing restaurant concept from the UK in Miami.
First up was a lovely meeting at Chotto Matte with Head Chef Jorge Echeverry
“We pride ourselves on using locally-sourced seasonal, organic ingredients and produce wherever possible” said Echeverry – “It is really important that our menu is clean, healthy and fresh – We have a strict ban on any MSG, or GMO being used in our kitchens across all six Chotto Matte sites in Canada, America, Middle East and the UK.
“We’ve had a great festive season so far and I’m delighted to say that we’ve been very busy indeed, which is fantastic to see – Last week was Art Basel (North America’s most comprehensive international contemporary art fair) and we were packed every night. As you can see from the Tokyo-Meets-Miami interior design and striking murals that adorn the walls, we have a genuine connection to art and this is communicated through every dish we plate. We celebrated the prestigious art fair with live art throughout the week, featuring artists we work with on-going, also introducing new artists.”
“We have created a fantastic menu of innovative Nikkei cuisine – A fusion of Japanese and Peruvian flavours and it has proven as popular here in Miami as in London with our two sister sites in Soho and Marylebone.
“ We have a whole range of tempura, delicious meats cooked on the robata grill and mouth-watering , eye-catching sushi dishes, all designed by our brilliant Group Executive Chef, Jordan Sclare. Kurt and Jordan travelled from Japan to Peru, meeting local chefs and learning traditional techniques, which makes for a really authentic and vibrant menu. It’s great to have The Chefs’ Forum here today to show them the venue and give them a taste of the Chotto Matte Miami menu.”
It would have been rude not to have stayed to try some of Jorge’s food, as it was now 6pm, so we plumped for the Nikkei Menu II, which had lots of our Chotto favourites in the line-up:
- Shishito Peppers
- Tuna Tataki
- Salmon Tostada
- Chotto Ceviche
- Sato Maki
- Salt & Pepper Crispy Squid
- Asado De Tira
- Pollo den Miso
- Chef’s Choice Dessert – In this case Mochi and lovely chocolate treats!
We had a wonderful dinner at Chotto Matte Miami and really enjoyed meeting the team and sampling the delicious tasting menu available at just $90.00 per person.
Sexy Fish another concept first launched in the UK opened in Miami in Feb 2022, two years after its scheduled 2020 opening due to the pandemic.
Just like its UK counterpart, it serves a Japanese-influenced menu created by Bjoern Weissgerber who also helped lead the kitchen at Zuma Miami, another British restaurant concept that has flourished in Miami.
Sexy Fish is the brainchild of Richard Caring, a British businessman and restauranteur, who owns many of London’s most celebrated restaurants, including 34 Mayfair, Scott’s and The Ivy. He’s also behind the globally renowned private members’ club Annabel’s and is a major shareholder in the Soho House Group.
A sit down and chat with Executive Chef Hugo Moran, revealed that he had in fact assisted with the launch of Zuma in Miami back in 2010 (under the same Group Exec, Bjoern Weissergerber), so this wasn’t the first time he had worked with a globalisation-specialist culinary team in taking a UK concept to Miami or vice versa in assisting with the opening of Oblix Restaurant in London.
With lived experience of doing the same job for the group in both cities, Hugo was very well-placed to help with this feature on launching UK restaurant concepts in Miami.
Hugo said
“I am really grateful to Zuma, Sexy Fish and also my constant Group Executive Chef throughout, Bjoern Weissergerber for giving me the opportunity to work around the world. I think it’s incredibly important for any young chef to experience working in different countries. We have been working with the Miami Dade Culinary College to recruit for our kitchens and are all about supporting the next generation of chefs and hospitality professionals – We have a young, energetic and passionate team here and I’m delighted that everyone works extremely well together.”
Originally hailing from Miami, Hugo has a great knowledge of local suppliers and chef talent, but that wasn’t the same when he travelled across the pond to open Oblix with Bjoern. He said that he found it quite a challenge when the situation was reversed, but found the experience extremely valuable indeed.
“In America, everything has to be bigger, we have our global brand standards, but our steaks have to be bigger here in Miami! There are distinct differences in the Miami customer, versus the London customer which are vast, but both share a clear appreciation for the Sexy Fish brand and the immersive experience offered in dining with us – In Miami, size matters… so big steaks it is! We use a lot of Australian beef and lamb – We just love the quality. I’m really lucky in that I have a full brigade here in Miami and our retention rate is great. There is a lot of competition locally, but when your team stays, you know you’re doing something right.”
We were treated to a fabulous selection of signature dishes from the seasonal ‘Sexy Fishmas’ menu.
What we sampled:
- Salmon Tartare
- Burrata Kimchi and prawn crackers
- Rispy pink shrimp and yuzu mayo
- Tuna Belly Kombu Grilled & Smoked
- Wagyu Foie Gras & Truffle
- Whole baby chicken & Yuzu
- Prime spicy beef tenderloin
- Green Asparagus
- Grilled Brocolini Spicy Miso Quinoa
Our dessert was a beautiful platter of ‘Fishmas’ delights, available now across all four sites of Sexy Fish (showcasing the very best in chocolate and sugar art, featuring a Christmas Tree made from white chocolate and wasabi cream, with a raspberry compote centre, sprayed and decorated with stars and pears to resemble a Christmas tree, along with a reindeer made of gluten free chocolate sponge with coffee and milk chocolate whipped ganache with roasted macadamias and a salted caramel centre.
Another delicious element is the Christmas Bauble, made from a white chocolate shell, filled with strawberry and lime gel, macerated strawberries, topped with vanilla cheesecake and finished with milk crumbs, strawberry crisps, snowman pavlova, sugar snowflakes and crystallised ginger.
The bauble is covered with a semi-transparent sugar glass and finished with a golden chocolate sea creature on top – This is the ultimate in Christmas indulgence and lovely to share as a family or group as we did.
All dishes sampled, including the show-stopping Fishmas Dessert Platter are available across the four Sexy Fish sites, come January The Chefs’ Forum Team will have visited three so far – Miami, Manchester and London!
Our time in Miami was wonderful and it was lovely to see UK concepts thriving in this wonderful, magical city, where style and cool come as standard and nothing is ever too chic or flamboyant. To celebrate our trip, we will be featuring both Jorge and Hugo as Chef of the Week, so keep your eyes peeled and enjoy learning more about them both!
Any chefs interested in learning more about global career opportunities with either Chotto Matte or Sexy Fish should contact catherine@redcherry.uk.com
Photography by Carlos Farinha
Chef of the Week: Dan Andree, Head Chef at Beach House in Oxwich, Wales
How long have you worked at your current restaurant?
4 years.
Where did your passion for cooking come from and where did you learn your skills?
I’m not sure I’ve just always enjoyed food, but I studied at Bournemouth and Poole college.
What do you enjoy most about being a chef?
Being able to turn your imagination into a creation.
Name three ingredients you couldn’t cook without.
Butter, rosemary and garlic.
Which piece of kitchen equipment couldn’t you live without?
The dishwasher.
What do you think is a common mistake that lets chefs down?
Patience.
What is your favourite time of year for food, and why?
Spring, because everywhere starts to wake up from the cold of winter.
Which of your dishes are you most proud of?
My answer to this one changes every time!
How do you come up with new dishes?
It can be as simple as reading something or driving past a woodland! Just one little idea can lead to amazing dishes.
Tell us three chefs you admire.
Curtis Duffy, Grant Achatz and Dominique Crenn.
What is your favourite cookbook?
Cooking – Alinea.
Who do you think are the chefs to watch over the next few months?
Tom Hilton.
What’s been your favourite new restaurant opening of the last year?
Penmaenuchaf Dolgellau.
Food Standards Agency Calls for Allergy Information to be Published on Menus
Restaurants should be forced to publish allergy information on menus, according to The Food Standards Agency (FSA) and is putting its weight behind calls for ‘Owen’s Law’ to be introduced.
18 year old Owen Carey suffered an anaphylactic shock after eating chicken containing buttermilk in 2017. The family had told the restaurant staff, where they were celebrating Owen’s birthday, that he was allergic to dairy and are now demanding the change in the law.
Catherine Farinha, Director of The Chefs’ Forum, said: “Our work with the NHS for the forthcoming publication, The NHS Chefs’ Knowledge has highlighted allergy awareness in hospitals and we are keen to promote that further. It’s clear that allergies are increasing and something needs to be done to protect the growing number of people who suffer.”
The NHS is proud to be working with Tanya Laperouse, mother of Natasha Ednan-Laperouse, who died after she ate an artichoke, olive, and tapenade baguette from a Pret a Manger store at Heathrow Airport in July 2016.
Natasha bought the innocuous-sounding baguette from the Pret store at Heathrow, unaware that it contained sesame seeds and subsequently had a severe allergic reaction within minutes of her flight taking off for Nice.
Despite her father administering two Epi-pens on her, Natasha had several cardiac arrests during the flight and died later that day at a French hospital. This story cannot be told often enough. If you don’t think food allergies are serious then you are very much mistaken.
Too many people are scared to eat out or on the go. That might sound ridiculous but, sadly, it’s true.
Food allergies are real and they are growing. This is not the space to discuss why they are growing. Instead, it’s enough to impress on chefs working in both healthcare and hospitality sectors that allergies exist and need to be taken seriously.
Natasha’s Law concerns labelling. If you prepare food on the premises and you then package it for sale then you must, by law, list all ingredients and highlight any of the 14 major allergens it may contain.
Now, Owen’s Law will serve to do the same in restaurant menus and we very much look forward to reporting ongoing progress made with this fantastic initiative.
The 2024 Student Pastry Chef of the Year is Open for Entries!
Now in its fourth year The Chefs’ Forum Student Pastry Competition of the Year 2024 is open for entries and welcomes applications from students and apprentices currently studying a hospitality and catering course or apprenticeship in the UK.
The competition showcases the great student and apprentice talent within the UK’s colleges, learning providers and universities. At the same time it also advertises the tremendous opportunities currently on offer in the pastry sector across the country and abroad.
To enter we require a CV, 3 photos of either plated desserts, cakes and/or decorative items and a description outlining why you wish to enter the competition (This could be presented as a short video or in writing).
The 12 top pastry chefs judging the final will be:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Michael D’Angelo – Head Pastry Chef at Louie London
- Franciane Tartari – Executive Pastry Chef at 1 Hotels
- Enrico Carloni – Head Pastry Chef at The Peninsula
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Nelson Sa – Executive Pastry Chef at South Place
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Ross Sneddon – Executive Pastry Chef at The Balmoral
- Bobby Singer – Executive Pastry Chef at Duck & Waffle and SushiSamba
- Daniel Pearse – Executive Pastry Chef at Rhubarb
- Mauro Di Lieto – The Landmark/Winner Bake Off: The Professionals 2023
Please note: This competition is open to all students and apprentices, regardless of age, currently enrolled on a culinary/hospitality and catering course or apprenticeship in the UK.
Franciane Tartari, lead judge said of this year’s winner: “This year we set a high bar for the students, and they really delivered. Kai Whittaker’s rum baba was a real demonstration of skill and showed why it is so important to study the craft of pastry. Every element of his dish was perfect, and he was a worthy winner in a strong field.”
Take look at this year’s final:
We look forward to seeing your name in lights as the competition progresses!
For more information and entry details please email alexandra@redcherry.uk.com
Jupiter Lights It Up at West London College
Jupiter Humphrey Bishop is proof that if you set your mind to something you can achieve it. The 2023 winner of The Gold Service Scholarship gave a talk to West London College students recently as part of The Chefs’ Forum Academy.
“I started out studying to be a chef at Eastbourne College,” Jupiter told students. “But, during a work placement experience at The Grand Hotel in Eastbourne I started to see that front of house was just as interesting as the kitchen. My friends all chose to do work placement in a fun cafe. I thought I needed to challenge myself and get out of my comfort zone and so I chose The Grand. I loved it. I absolutely loved it.
“After my time at college they offered me a job and I took it. Now, years later, I am incredibly lucky to have won The Gold Service Scholarship and my life this year, since winning, has been a roller coaster of experiences and public speaking – and it hasn’t finished yet!
“It’s a real privilege to talk to college students about hospitality. It wasn’t that long ago that I would have been sitting in the audience. My goal is to try to explain that I set out with a goal in mind. I liken it to going to the supermarket. If you go shopping without a list then you will wander round the aisles just looking before you make a choice. You might or might not get what you want. But, if you make a list before you go then you will, invariably, find what you are looking for. That’s what I did with my career choices. I decided I was going to see where I could go in the hospitality industry and at every stage I chose to go beyond what I thought I was capable of.
“I later worked at the world-famous Cliveden House in Berkshire as Head Waiter and then I applied to The Royal Household which I thought was a jump too far but was accepted and the rest is history.
“I entered The Gold Service Scholarship on the advice of my peers in The Royal Household and I am so grateful for their support and guidance. Now, I’m on a steep learning curve and so much is coming my way. I’m keen to inspire all young people that hospitality is a rewarding career and if you set your sights high you can achieve anything.
“Part of my prize for winning are some incredible experiences. I’ve been to Champagne to Laurent Perrier. I’ve been to Bangkok to the Mandarin Oriental and I’m about to go to Switzerland to study in Lausanne at a top hotel school. Then it’s off to Portugal to learn about port at Graham’s.
“My job at The Royal Household is as a footman and this means I am working on huge state occasions such as state visits and I’ve already experienced a coronation and a state funeral as well as a garden party.
“There is so much to learn and I’ve also been accepted into the Institute of Hospitality and am serving on the Youth Committee. Seriously, if I can do it… you can too! Aim high, make a list and go for it.”
Looking Forward to 2024
Focus Group. Chefs’ Lunches. Solus Lunches. Market Challenge. Taster Days. Student Pastry Chef of the Year Competition. Employer Showcase. These are the words that sum up our big 2024 following on from the ground-breaking work we did in 2023.
Our incredibly popular regional lunches are expanding next year in so many different directions. College students continue to be a big part of our calendar with our market challenge coming to Birmingham and Taster Days happening at our Academies as well as the fourth Student Pastry Chef of the Year final at West London College in May.
We’ll be continuing our international work, too, with focus events and lunches for Aussie Beef & Lamb in the diary. However, perhaps the biggest growth area for The Chefs’ Forum are the employer showcase partnerships that we are conducting with larger groups.
Next year we are working with Brownsword Hotels across their estate with a fantastic event being held at The Bath Priory in April. We took the opportunity last week to visit Jauca and his team to plan a Chefs’ Lunch showcasing chefs from the group, including Nicholas Chappell (Slaughters Manor), Mark Potts (Buckland Manor), Paul Peters (Amberley Castle) and Jauca Catalin (The Bath Priory).
While we were there, we were treated to a fabulous festive tasting menu and we simply had to capture it all on camera to give you a taste of things to come.
What did we eat?
Tart
Tartlet of Quail Eggs – Braised Onion – Shimeji Mushrooms – Winter Truffle
Scallop
Orkney Scallop – Salt Baked Celeriac – Soy & Truffle Vinaigrette – Wiltshire Truffle – Chicken Vanilla Split Jus
Pigeon
Royal Squab Pigeon Breast – Braised Chicory – Tamarillo – Madeira Jus
Turbot
Cornish Wild Turbot – Shellfish Mousse – Squid Ink – Sea Vegetables – Razor Clams – Miso Sauce
Beef
Dry Aged Fillet of Beef – Smoked Brisket – Salsify – Lovage – Red Wine Reduction
Chocolate
Valrhona Gianduja Dark Hazelnut Chocolate – Butterscotch – Passion Fruit
Soufflé
Apple & Blackberries Soufflé – Cinnamon Ice Cream – Blackberry Sauce
Full details of next years events will be published soon. So, get your diaries out. These are the events we have planned, so far…
- Monday 5th February – Dorset & Hampshire Lunch at Chewton Glen
- Tuesday 12th March – Aussie Beef & Lamb Focus Day for Asian Kitchens at South & City College Birmingham
- Monday 18th March – Bristol Lunch at The Bristol Beacon
- Monday 22nd April – Cotswolds & Bath Lunch at The Bath Priory
- Wednesday 8th May – Aussie Beef & Lamb Focus Day for Mid-range/casual dining at West London College
- Tuesday 14th May – Student Pastry Chef of the Year Final at West London College
- Monday 20th May – Birmingham & Midlands event – Afternoon tea and tour at World of Wedgwood
- Wednesday 22nd May – Aussie Beef & Lamb Focus Day for Fine Dining at West London College
- Monday 10th June – Aussie Beef & Lamb Lunch at City of Bristol College
- Monday 17th June – Aussie Beef & Lamb Lunch at Temper (London)
- Monday 16th September – Kent & Sussex Lunch at The Cave Hotel
- Monday 4th November – Cornwall Lunch at Mullion Cove Hotel & Spa
- Monday 11th November – Devon Lunch at Courtyard by Marriott Exeter
If you would like to attend any of these events please email brogen@redcherry.uk.com
We’re very much looking to seeing you in 2024!
