Showcasing Hotel du Vin
The Hotel du Vin in Poole hosted The Dorset and Hampshire Chefs Knowledge launch lunch on Monday 30th October to great acclaim. Chefs from the wider Hotel du Vin and Malmaison Group took over the kitchens to produce a lunch to remember. The whole event was a celebration of the talent across the group as well as working with some of the world’s best ingredients such as Australian Rare Honey and Australian Beef & Lamb. The chefs went classical to showcase the ingredients as a glimpse of the menu reveals:
Starter – Rob Carr (Hotel du Vin Brand Support Development Chef)
Chicken liver parfait, brioche toast and raisin chutney
Fish course – Matt Darby (Hotel du Vin Poole Head Chef)
Severn & Wye smoked salmon classic, treacle soda bread and fromage blanc
Main course – Matt Powell (Hotel du Vin Group Executive Chef)
Aussie ribeye, béarnaise sauce & pomme pont-neuf
Dessert – Darren Rockett (Hotel du Vin Poole Sous Chef)
Pot au chocolat, classic chocolate mousse with crème Chantilly
Catherine Farinha, Director of The Chefs’ Forum said: “I love Hotel du Vin and it was such a great pleasure to organise a showcase of their talent. The simplicity of the menu, backed up by the quality of the ingredients and the wine, showed why Hotel du Vin is still a great hotel group. The event was a triumph.”
Clare Rockett, GM at Hotel du Vin, Poole said
“We’ve been proud supporters of The Chefs’ Forum in Dorset for nearly a decade, it is great to be hosting this fantastic lunch showcasing our group. Chefs and brilliant Taste du Vin menu. My husband is the Sous chef here and our son, James is also a chef and attended today as a guest, we’re a hospitality family and today really celebrates this!”
Any chefs or hospitality professionals interested in learning more about career opportunities with Hotel du Vin can check out latest vacancies here: https://www.hotelduvin.com/careers/
Film and photography by Carlos Farinha.
Karri on Honey
Karri is one of three honeys being promoted in the UK by Australian Rare. It comes from the South West Australia Biodiversity Hotspot which is a region home to 12,000 indigenous plants. It is an area of unparalleled purity and natural beauty. It is also home to the Karri tree from which the honey comes.
If you thought that was enough to make it rare then consider that the Karri tree only flowers once every 7-10 years. Now we’re talking really rare. Aside from Karri Australian Rare also feature Jarrah and Dwutta, both indigenous trees and both native to South West Australia. The Jarrah tree takes 120 years to mature. From maturity the tree produces its highest quality nectar, and hence honey. Most of the Jarrah trees that have been the source of this years’ honey batch are over 300 years old.
However, age and rarity are a side issue. What makes Australian Rare honey so remarkable is the purity, traceability and ethical nature of the product. The flavours of the honey have been selected by a team of honey sommeliers and scientists from hundreds of different batches all made by trusted partners from across this unique biodiversity hotspot to represent the best of every season.
These honeys are exceptionally pure and full of the nutrition that only the very best honey possesses and that’s what makes Australian Rare so very special.
We conducted our own taste tests of these three honey types and can confirm that have the requisite delicate flavours to make chefs very excited to work with them. As with salt, olive oil and chocolate there is now a batch of honeys to add to the very best menus and something for wine sommeliers to get excited about.
Chef of the Week: Caley Briddic, Head Chef at The Kings Arms in Otterton, Devon
How long have you worked at your current restaurant?
I have been at the King’s Arms Otterton, a traditional village pub situated in East Devon since mid-August, and Head Chef as of September 2023.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking started at an early age, although, I have only been working as a chef since my late twenties. Based in the West Country, I have worked with and under some incredible talent including Matt Mason, and Charlotte Vincent – whom I really admire as a strong role model for women in the industry. I have studied in Paris, Marrakesh, and Beijing. Additionally, I have trained and worked at Michelin level with The Adam Handling Restaurant Group.
What do you enjoy most about being a chef?
I love being able to tell a story, from farm and fishing vessel to plate.
Name three ingredients you couldn’t cook without.
Butter, garlic and salt.
Which piece of kitchen equipment couldn’t you live without?
My rocher spoon. There’s a bit of a running joke in the kitchen over how precious I am about my spoons. Nobody touches my spoons!
What food trends are you spotting at the moment?
I am noticing that chefs are revisiting traditional dishes and classic cookery techniques. I love to cook classic British dishes, steeped in nostalgia, elevated to new levels.
What do you think is a common mistake that lets chefs down?
Overthinking. Whether it is too many elements on a dish, or a touch of Imposter Syndrome during service, overthinking is most certainly the downfall of many a competent chef.
What is your favourite time of year for food, and why?
I love Autumn-Winter for the game and foraging. The season lends itself to slow braising, hearty root vegetables, spice, flavour and rich, deep sauces.
How do you come up with new dishes?
I tend to think about dishes I used to enjoy in my childhood, combing food memories with seasonal, local produce.
Tell us three chefs you admire.
Anthony Bourdain (will always be one of my biggest inspirations), Marcus Wareing and Anne-Sophie Pic.
What is your favourite cookbook?
It changes, but currently – Why Waste? Great foraging tips and cooking techniques.
Who do you think are the chefs to watch over the next few months?
Keenan Paver – Sous Chef, The Kings Arms Otterton. I may be a little bit biased, but I have an incredible sous-chef in Keenan. His passion and knowledge are second to none. I can’t wait to see what he does over the next few months as our team continues to grow at The Kings.
The Chefs’ Forum Gets a Taste of the Hospital Food of the Future
Team Chefs’ Forum, led by Director Catherine Farinha, spent the day at Lainston House in Hampshire on the 25th October watching day 2 of the NHS Chef 2023. This important competition brings hospital chefs together from across the UK to showcase chef talent and allow different hospital trusts to compete against each other.
Philip Shelley was hosting the event with NHS Chef Ambassador Nick Vadis and Net Zero Programme Manager, Tim Radcliffe. Philip said
“This competition is now in its third year and its great to see how much the finalists, mentors and sponsors are enjoying the day. It is a great opportunity for all of us, with the common purpose of improving hospital food, to get together, celebrating and rewarding the brilliant culinary talent we have within NHS England. The competition hasn’t yet run its course this year, but already we’re seeing the bar being lifted higher and higher for creative menus and innovative culinary concepts, we are really delighted with the dishes being showcased by our chefs.”
The Chefs’ Forum is all about celebrating all chefs throughout all sectors and the NHS is not only a fantastic career option for a chef, but there are also great prospects for career progression, leading to catering department management roles, as well as mentoring and training roles throughout multiple trusts and regions.
“It was great for us to spend the day at the competition,” Catherine Farinha said. “We saw plant-based dishes in the morning and 24/7 meals in the afternoon. We watched as dishes were cooked from scratch as they would be in hospitals. Each one of the dishes we saw is cooked at hospital sites for regeneration later at any time of day for patients, staff and visitors.
“We were thrilled to meet the team from Churchill and hear how colourful bistro-style crockery is being trialled both on the ward and in food retail outlets in hospitals to improve the dining experience.”
The visit to NHS Chef 2023 also gave us a chance to see many of the people we’ve interviewed for our upcoming book in partnership with the NHS Hospital Food Review.
As a sequel to The Chefs’ Knowledge published last year, The NHS Chefs’ Knowledge will be all about hospital chefs, stakeholders from the food review and a celebration of all of the wonderful people and brands who are bringing about positive change in hospital menus, across all food offers, for patients, visitors and staff.
Catherine concluded
“It was such an amazing opportunity to see the mentoring chefs in action, supporting the finalists. Our next visit is to Stepping Hill Hospital in Stockport to see first-hand the whole food journey, from kitchen to ward.”
Any chefs wishing to know more about careers and job opportunities within NHS England should email catherine@redcherry.uk.com
Photo credit: Simon Kearsley, Creative Camera Media.
Chef of the Week: Nelson Barros Sa, Executive Pastry Chef at South Place in London
How long have you worked at your current restaurant?
Since 2018 at South Place/Angler.
Where did your passion for cooking come from and where did you learn your skills?
I started as a kitchen porter at The Grand Hotel in Eastbourne at 17 years old. I was just observing the chefs and was fascinated so decided to give it a go and loved the buzz.
What do you enjoy most about being a chef?
Teaching and passing my knowledge on to the future generation, and learning something new every day.
Name three ingredients you couldn’t cook without.
Sugar, flour and butter.
Which piece of kitchen equipment couldn’t you live without?
Scales.
What food trends are you spotting at the moment?
Vegan but think this is a necessity for us and healthier desserts. However, in my view, if everyone ate sensibly we would not have as many issues we have today.
What do you think is a common mistake that lets chefs down?
It’s very simple, not listening to advice and being impatient. Learning how to cook takes time and patience. It is a marathon, not a sprint.
What is your favourite time of year for food, and why?
Definitely spring/summer. It brings the best produce, especially fruit. Rhubarb, stone fruits and figs (my favourite!).
Which of your dishes are you most proud of?
There are a few! First, my chocolate marjolaine dish, inspired by Fernand Point. Then there’s my green shiso sorbet, yogurt and raspberry and my take on Vacherin with different fruits.
How do you come up with new dishes?
I just take the main element and think of the textures, tastes, temperature contrasts and the time of serving. Lots of experience and feedback from my team also helps.
Who was your greatest influence?
My dad (I worked with him as builder from a young age). He taught me integrity, discipline, honesty and work ethic. He is sadly no longer here, but I still see him in myself.
Also, Marc Marcellin. He is a great chef that really let me grow and was super patient with me. My time with Marc was probably some of my best years cooking and he is one of my close friends.
Tell us three chefs you admire.
Marc Marcellin, Marc Wilkinson and Jordi Roca.
What is your favourite cookbook?
There are too many to choose from, but I’d have to say Kitchen Confidential by the late Anthony Bourdain. It’s not so much a cookbook, but a memoir. Reading it when I was just 20 years old resonated and gave me even more passion for cooking.
Who do you think are the chefs to watch over the next few months?
Me – I’m not joking… I can’t be specific because there is so much talent, but I’d like to see what Spencer Metzger (previously at The Ritz) will be up to next!
What’s been your favourite new restaurant opening of the last year?
To be completely honest, I haven’t been out for ages as I’ve got a young child!
Blu Skies for Bristol Lunch
100 invited guests sat down to a fabulous five course lunch at The Radisson Blu on Monday to celebrate the Bristol launch of The Chefs’ Knowledge.
Students from City of Bristol College joined chefs Muraliraj Narashimaraj, Aida Carrasco, Will Dean and Mark Chapman in the kitchen at the lunch to see firsthand how a celebration lunch is put together.
Ryan Fernandes, Chef Lecturer at City of Bristol College said
“It’s really important that we enable the students to come out of their usual training environment and out into industry. It was brilliant to see how much they enjoyed the day and produced an excellent menu with the guest chefs today. The feedback we have had from the local employers has been excellent and the event was very well organised by The Chefs’ Forum and the team at Radisson Blu.”
As The Chefs’ Knowledge Lunch tour reached the West Country Catherine Farinha, Director of The Chefs’ Forum said
“We’re back where we started! We have such fond memories of the early days of The Chefs’ Forum when we launched in 2010 in Bristol. Now we’re back launching The Chefs’ Knowledge here. Today has been a crazy good event. Brilliant chefs, amazing ingredients, delicious wines and top students in a superb hotel. It was great to catch-up with so many chefs who have supported us since the beginning and wonderful to be working with City of Bristol College for the thirteenth year!”
The menu:
Amuse bouche
Dan Moon (Development Chef at Foie Royale)Foie Royale tartlet with tomato and onion
~
Starter
Muraliraj Narashimaraj (Talwar Express)
Fillet of Aussie lamb rump marinated with smoked peppersm & aubergine and minced Aussie lamb thokku chettinad style
Fish course
Aida Carrasco (Radisson Blu)
One Royal Greenland cod for my “bruschetta”, por favor
Main course
Will Dean (The Ox)
Aussie beef ribeye, bourguignon cottage pie and seasonal greens
Dessert
Mark Chapman (Cor Restaurant)
Tarta di Santiago, burnt lemon cream, salted almonds and thyme
Wines Sponsored by Brown Brothers
Innocent Bystander Pinot Gris and Innocent Bystander Syrah
Thank you to our sponsors MCS Technical Products, Lovejoys, Richkins Woodcraft, Chef Works, Aussie Beef & Lamb, Somerset Charcuterie, Adande, Foie Royale, Off to Work, Brown Brothers and Royal Greenland.
Any employers wishing to engage with City of Bristol College should contact brogen@redcherry.uk.com and we will make an introduction.
Film credit: Carlos Farinha
Compass chefs wow at Culinary Competition
Chefs from across the Compass Group UK & Ireland business joined together for the company’s annual Compass Chef of the Year (CCOTY) competitions, last week. Held at a Cookery School, in Winchester, the contest shows off the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
In the Senior Chef of the Year category Gary Wolfe, from Restaurant Associates received gold, followed by Bruce Morrison from ESS Energy who took home silver and Izabela Ginter, ESS Energy was awarded bronze.
George Charles-Pulfer from Restaurant Associates won the overall Young Chef category, taking gold. Silver went to Aga Bernaciak of Restaurant Associates and bronze to Isabel Cureton, ESS Defence.
Finalists in the Senior Chef of the Year category prepared three dishes in just over two hours. The winning courses that were prepared by Gary, included a delicious Tartlet of artichokes; Dayboat Southcoast Turbot; and Norfolk Royal Russet Apple Pie.
The Young Chef of the Year competitors (chefs to the level of Chef de Partie), were required to prepare two dishes – a starter and a main course in two hours. Judges were wowed by George’s dishes of leek, yeast and cashew starter, followed by Herdwick lamb and carrot.
For participants to make it into the final, they have either been selected or have taken part in heats. The process is judged on several factors including the sustainability of menus, including seasonality and keeping waste to a minimum, with competitors tasked to produce one plant-based course.
The chefs were judged by National Chairman of the Craft Guild of Chefs, Matt Owens; Chef Consultant, Simon Stocker; Head of Ingredients and Workplace Managed menus, Foodbuy UK, Bob Brown; and Culinary Director at Compass Group UK & Ireland, Nick Vadis.
The Senior Chef winner, Gary Wolfe said: “The Compass Chef of the Year competition has been a brilliant process to be involved in and I have learnt a lot on this journey. It’s a huge honour to win this award, thank you so much to the team for their support.”
Nick Vadis, Compass Group UK & Ireland Culinary Director said: “Every year I am bowled over by our amazing chefs. They show dedication, creativity and skill. They are mentored by others within the business and throughout the process I watch them grow and develop. It’s been a great day – a massive well done to everyone involved.”
Chef of the Week: Valentina Maschio, Head Chef at Gordon Ramsay Burger in Harrods
How long have you worked at your current restaurant?
I have been working as Head Chef at Gordon Ramsay Burger for 1 year. I joined the Harrods’s Team 3 years ago.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking stems from a few different sources, given my rather unconventional background as a criminal lawyer. First and foremost, I must credit my grandmother, who instilled in me a love for cooking from an early age. Watching her create delicious meals with love and care sparked my initial interest in the culinary arts.
However, when it comes to my professional skills, I must attribute much of my development to Chef Anthony Garlando, now Culinary Director at Atlantis Dubai. In fact, while working as criminal lawyer, I realised that my true passion lay in the kitchen, and I made the decision to pursue it wholeheartedly. I had the privilege of training under Chef Garlando, who not only refined my technical skills nut also nurtured my creativity and taught me how to navigate the fast-paced culinary world.
What do you enjoy most about being a chef?
As a chef, there are several aspects of the profession that I truly enjoy. I have a deep passion in the artistry and creativity that comes with being a chef. The constant exploration of flavours, textures, and presentation keep me engaged and excited about my work every day. Additionally, I find fulfilment in researching and implementing sustainable practices in my work. Being aware of the environmental impact of the food industry, I strive to find ways to minimise waste, work with local and seasonal ingredients, and support sustainable farming practices. It brings me a sense of purpose to contribute towards a more sustainable and ethical way of cooking.
Name three ingredients you couldn’t cook without.
Butter, salt and a good olive oil.
Which piece of kitchen equipment couldn’t you live without?
This is an hard question to answer for. I will say “I like all my toys in my kitchen”, however initially I couldn’t live without my charcoal grill, Josper as I loved the unique flavours it brought to my dishes. Recently my perspective has shifted, and now I cannot imagine my kitchen without my practical and efficient FlashGRILL.
What food trends are you spotting at the moment?
The food industry is constantly evolving, so there may be new trends emerging all the time. However, currently there is a significant rise in the popularity of plant-based and vegan food options. Furthermore, there is a growing movement towards promoting regenerative agriculture practices, with focus on improving soil health and carbon sequestration. Overall, the food industry is witnessing a shift towards more plant-based option and a greater emphasis on reducing carbon footprint, demonstrating the increasing awareness and concern for the environmental impact of our food choice.
What do you think is a common mistake that lets chefs down?
One common mistake is the tendency to overachieve and prioritize a speedy career at the expense of self-care and work-life balance. Chefs are often passionate and driven individuals who strive for excellence in their culinary endeavours. They may feel pressure to meet high expectations in shorter time when they should enjoy the ride.
Burnouts are common, and I suffered with this as well. To avoid falling into this trap, chefs need to speak up loudly. In my case, I had a great supportive work environment where communication is encouraged and can help alleviate some of the pressures that contribute to burnout. Ultimately, chefs who prioritize their well-being and strike a healthy balance between ambition and self-care are more likely to sustain their passion in the long run and continue thriving in the culinary career.
What is your favourite time of year for food, and why?
Autumn is my favourite time of the year due to the abundance of seasonal ingredients and the warm, comforting flavours associated with the season. As the weather begins to cool down, people naturally gravitate towards heartier and warming dishes. Think of dishes like roasted butternut squash soup or hearty stews. These flavours evoke feelings of coziness and nostalgia.
Which of your dishes are you most proud of?
My ratatouille saffron ravioli pasta with parmesan mousse and crispy sage.
How do you come up with new dishes?
I am a curious person by nature. Usually, I like to explore new restaurants to spark my inspiration or sometimes the inspiration comes from a single ingredient, the willing sometime to elevate a single ingredient is guide me during the creative process.
Ultimately, believe it or not, dreams can sometimes provide unexpected culinary inspirations. It’s not uncommon for me to wake up with a fresh idea after having a vivid dream about food. Embracing the imagination and allowing your mind to wander can lead to unique and innovative culinary creations.
Who was your greatest influence?
Jason Atherton and Tom Sellers had the great influence on the chef I am now. Working with them for many years as shaped my professional skills and my way to adapt in different environment.
Tell us three chefs you admire.
My mentor Anthony Garlando, Marco Pierre White and Daniel Humm.
What is your favourite cookbook?
Eleven Madison Park. I couldn’t live without it.
Who do you think are the chefs to watch over the next few months?
Sean Clark, chef patron The Table in Edinburgh. It is an amazing concept, one table with 10 guests and high skilled chef in an intimate environment.
James Cochran, patron of 1251 and Around the Cluck. Simply love his flavours. His scotch bonnet jam needs to be tasted by everyone once in their life.
What’s been your favourite new restaurant opening of the last year?
Studio Frantzen in Harrods. The menu showcases seasonal ingredients sourced from local and sustainable suppliers. It focus on using traditional Nordic flavours while incorporating modern techniques and international influences. Each dish is thoughtfully crafted, showcasing a balance of flavours, texture and presentations.
https://www.gordonramsayrestaurants.com/gordon-ramsay-burger-harrods/
Making Menus Shine The Chefs’ Forum’s Food and Event Photographers
To show off our latest skill set we dropped in to catch-up with Head Chef Caley Briddick at The Kings Arms in Otterton and completed a full photoshoot of menu highlights.
The result is eye-catching and Caley’s dishes look superb. She is fresh from a stint in London working with Adam Handling and has returned to Devon to open her own place. Accommodation is available immediately and the pub is flourishing. So much so that the kitchen is looking for staff to join this stunning new addition to the Devon dining scene.
The three dishes cooked by Sous Chef Keenan Paver were as follows:
- Pan fried brill, scallop, boulangère potato, leek etuve, nettle variations
- Monkfish Scampi, Pineapple and Sweetcorn salsa, curry emulsion, coriander
- Curried cauliflower velouté, crispy leaves
The Kings Arms in Otterton is close to 3 beaches, lots of local walks and wildlife. It’s located in the heart of East Devon in a countryside Village and there’s lots of local produce for the chefs.
If that wasn’t enough of a treat for one week, we also visited Gidleigh Park, part of the Andrew Brownsword Hotel Group last weekend for a Michelin-starred treat cooked by Chef Chris Eden.
Every aspect of the food and service was exquisite and we captured the wonderful dishes and ambience of this wonderful place on camera.
The a la carte menu is seasonal and every plate executed to the highest standard.
The dishes…
To start
Partridge
Apple, celeriac, chanterelles, black garlic, hazelnuts
Trout
Trafalgar Farm trout, white crab and kohlrabi lasagne, brown crab, ponzu, yuzu leaf
Main
Turbot
Steamed turbot, brassicas, dill, sea purslane, dashi
Beef
Aged fillet of beef, smoked bone marrow, girolles, pickled walnut purée, red wine jus
Dessert
Raspberry
Raspberries, clotted cream, chantilly, vanilla
Fig leaf cheesecake, single olive oil ice cream
We are available to photograph your new menu, just let us know when you need us!
The Lord Mayor’s Lunch
On Monday (9) October The Rt. Hon. The Lord Mayor of Cardiff, Councillor Bablin Molik joined in the fun at the latest Chefs’ Knowledge launch lunch in the Welsh capital – and enjoyed some fine Halal meat supplied by Aussie Beef & Lamb.
The Lord Mayor joined 100 distinguished guests, chefs, restaurateurs and suppliers at the latest lunch for The Chefs’ Knowledge. Chefs Cindy Challoner, Justin Llewellyn, Keith Clash and Andrew Minto designed the menu at The Coal Exchange Hotel in Cardiff on Monday. Students from Coleg Gwent gained valuable experience working with the chefs.
Councillor Molik said in her welcome speech: “I was delighted to be invited to this wonderful lunch, bringing together the cream of culinary talent from Cardiff and the surrounding area.
“My family have had many Indian restaurants in Cardiff, so hospitality is a sector that is very close to my heart.
“It is wonderful to celebrate the vibrant restaurant scene and experience top level cooking and service.
“It is great to see the students working with top local chefs to create a wonderful four course meal for us all to enjoy.
Our restaurants are a major tourist attraction and attract spend and investment into Wales and my attendance today is a show of my utmost support for the local hospitality sector as we recover from the worst few years in living memory.”
Catherine Farinha, Director of The Chefs’ Forum, said: “This was a great event and a feather in our cap. We were able to serve true Halal meat from Australia and host an important local dignitary into our celebration. All the ingredients on show were world class and it was a wonderful opportunity for our talented chefs to be able to showcase them.”
What the guests enjoyed:
- Starter – Cindy Challoner (Great British Menu Contestant) – Herb crusted Aussie lamb chump, celeriac and puffed pearl barley
- Fish course – Justin Llewellyn (The Parkgate Hotel) – Royal Greenland halibut Veronique
- Main course – Keith Clash (The Coal Exchange Hotel)- Seared sirloin of Aussie beef, braised beef, Bara brith and Perl Las bonbon, confit potato, butternut squash puree and jus
- Dessert – Andrew Minto (Chef Patron at Minto’s Patisserie and Winner of Bake Off: The Professionals 2021) – Autumn apple crumble with salted caramel ice cream
Castell Howell supplied all of the finest quality Welsh ingredients, Royal Greenland sponsored cold water prawns and snow crab for the canapés, and delicious Royal Greenland Halibut for the fish course. Wedgwood supplied stunning Gio bone china plates for Andrew’s dessert.
Also on display were beautiful canapé boards from local chef-turned-woodcrafter, Martyn Watkins, industry standard in induction, dry aging and FlashGRILL technology MCS Technical Products, Foie Royale, Chef Works chef wear, Off to Work temporary and permanent hospitality staffing and Adande Refrigeration.
Any Welsh chefs wishing to participate in future events or who are interested in teaching at Coleg Gwent in our Chefs’ Forum Academy should contact brogen@redcherry.uk.com
Photo & video credit: Carlos Farinha
