Borders? What Borders? Radhika Launches New Cookbook

Flavours Without Borders

Renowned chef and food writer Radhika Howarth will launch her highly anticipated new cookbook, Flavours Without Borders, at a special event in London on Thursday, 17th October 2024. The launch, taking place at Halcyon Interiors on Wigmore Street from 6-8pm, will showcase her collection of 80 innovative recipes that blend culinary traditions from around the globe. Howarth, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.

Radhika Howarth has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.

In her debut book’s central Three Ways chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. Delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.

In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.

Mix and match your favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.

Guests at the book launch will have the opportunity to meet Radhika , discuss her culinary inspirations, and get insights into the creation of the cookbook. There will also be live demonstrations, tastings of select dishes from *Flavours Without Borders*, and a chance to network with fellow food enthusiasts and professionals. The event will draw a diverse audience, including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style.

Radhika’s reputation as a culinary innovator continues to grow, and her latest book will cement her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.

The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.

Those interested in attending the event can RSVP by emailing radhika@radikalkitchen.com or calling 07951 940535.

With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders will be a highlight of the London food scene this October.

“I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.” Radhika Howarth, author.

London Welcomes New Sushi & Washoku College in Ground-breaking Launch Event

The launch of London’s newest culinary institution, a dedicated Sushi & Washoku College, was celebrated with great enthusiasm yesterday (19th September). The event, organised in collaboration with The Chefs’ Forum, drew over 100 guests from the food industry, TV, media, culinary and education sectors. The school, which focuses on authentic Japanese cuisine, is set to become a pivotal training ground for chefs in the UK and Europe.

Among the attendees was Kurt Zdesar, founder of Chotto Matte, who shared his excitement: “This is great news for London! An authentic Japanese sushi school right here – I’m looking forward to taking my team down there and would love first dibs on the new graduates!”

Endo Kazutoshi, chef-patron of the renowned Endo at the Rotunda, whose restaurant boasts a three-month waiting list, echoed this enthusiasm, stating, “It’s fantastic to have a dedicated sushi school in London. I’m eager to send my chefs here and see how this training can enhance their skills.” Endo comes from a renowned family of sushi chefs and is well-known for combining traditional techniques with contemporary touches in his Omakase-style restaurant.

The event included a welcome speech by College Owner, Mr. Mizuno and a presentation by Mr. Kotaro Higuma from the Japanese Embassy, highlighting the school’s role in promoting Japanese culture, food, and language in Europe.

This was followed by the introduction of the school, showcasing its mission to teach traditional sushi-making techniques alongside the art of washoku—Japan’s holistic approach to food that emphasises balance and respect for ingredients.

Mizuno, the College’s owner, expressed his gratitude during the event:
“It’s been a long, however very enjoyable and exciting journey to open these doors, and I’m overwhelmed by the support from everyone here today. I look forward to welcoming chefs and sushi enthusiasts alike for open days and trial sessions in the coming weeks.”

Miguel Bértolo, Executive Chef at ACPP Lisbon, the school’s sister institution, was also in attendance. He shared insights on the collaboration between the two schools, highlighting the opportunity for students to exchange training between London and Lisbon, further enhancing their exposure to authentic Japanese culinary practices. Bértolo’s background includes top placements in global competitions like the World Sushi Cup, and he serves as the European representative of the Tokyo College of Sushi & Washoku.

Following the formal proceedings, guests enjoyed a reception featuring sparkling wine, iced green tea, and sake, while the school’s chefs prepared a sampling of authentic washoku dishes.

One of the most inspiring moments of the day came from Kai Hayter, an Anglo-Japanese student who has just begun his diploma. “Coming from Japanese heritage, it’s wonderful to learn about the cuisine and traditional cooking methods. The six-month diploma is the perfect way to deepen my connection with Japanese culture,” he said.

“With a focus on authentic Japanese culinary arts, this school is set to provide new opportunities for chefs across Europe, helping them master sushi and washoku while bridging cultural and gastronomic gaps between Japan and the UK.”

For more information on the Tokyo College of Sushi & Washoku and upcoming open days, visit the school website: www.sushicollege.uk

The college will be holding monthly open days for chefs, the next open day is on Monday 28th October – please RSVP to brogen@redcherry.uk.com to be added to the guest list.

Photography & film by Carlos Farinha

Chef of the Week: Tom Cook, Executive Chef at Smith & Wollensky in London

How long have you worked at your current restaurant?
7 Years, almost!

Where did your passion for cooking come from and where did you learn your skills?
Always enjoyed cooking as a kid with my mum, but the real passion and skills have come along the way with all the great mentors I’ve had… Gary Rhodes, Michel Roux Jr, Eric Chavot, Daniel Clifford, Tom Aikens and Grant King.

What do you enjoy most about being a chef?
The joy of having a busy service where (almost) everything goes right and on time!

Name three ingredients you couldn’t cook without.
My trusty prep knife, my team and love!

Which piece of kitchen equipment couldn’t you live without?
In our kitchen, Char broiler. We can cook 400 steaks in a service!

What food trends are you spotting at the moment?
Dishes are becoming less elements on the plate again, great quality meat/fish or vegetable with a couple of other elements.

What do you think is a common mistake that lets chefs down?
Putting too many elements on a dish.

What is your favourite time of year for food, and why?
Spring is great for asparagus, peas, wild garlic and also the weather gets warmer!

Which of your dishes are you most proud of?
Years back I made a dish using whole rabbits, this was when I first started making menus so it sticks in the mind. There was some roasted loin, seared kidney and liver pithivier made from the braised leg meat and cream sauce made from the bones.

How do you come up with new dishes?
We work as a team to come up with ideas, then taste, taste, taste, until we are 100% happy with it.

Who was your greatest influence?
Michel Roux Jr.

Tell us three chefs you admire.
Thomas Keller, Heston Blumenthal and Marco Pierre White.

What is your favourite cookbook?
White Heat by Marco Pierre White.

Who do you think are the chefs to watch over the next few months?
Whyte Rushen is an interesting one.

What’s been your favourite new restaurant opening of the last year?
Chez Roux, love that style of food in beautiful surroundings.

www.smithandwollensky.co.uk

San Pellegrino Young Chef Academy Competition 2024/25 UK Finalists Revealed

S.Pellegrino Young Chef Academy is excited to announce  the line-up of young candidates selected for the S.Pellegrino Young Chef Academy Competition 2024-25, the global initiative to discover and mentor the most talented young chefs under 30 years of age worldwide.

Thousands of chefs from all over the world applied for the competition, inspired by the opportunity to connect and learn directly from the most influential members of the gastronomic world and to demonstrate their unique creativity and vision. Among them, 165 passed the first selection process and are now ready to show their talent and passion during the Regional Finals.

The UK regional final, which takes place on the 25^{th of} September at Le Cordon Bleu, will give 9 young chefs the opportunity to present a signature dish to a local jury of renowned chefs, made up of Adam Smith, Lorna McNee, Nokuthula Majozi and Santiago Lastra.

The Regional Finalists for the S.Pellegrino Young Chef Academy Competition in the United Kingdom are:

1. Joshua Wilde is Head Chef at Fare Eatery in Wokingham
2. Swann Auffray is Sous Chef at the Little Chartroom in Edinburgh
3. Kurtus Auty is Head Chef at Bosun’s Restaurant in York
4. Ben Miller is Sous Chef at Alex Dilling at Hotel Café Royal
5. Sam Heaven is Chef de Partie at The Fat Duck in Bray
6. Connor Anderson is Chef de Partie at The Three Chimney’s in Skye
7. Wayne Munn is Sous Chef at Langdale Chase Hotel in Windermere
8. Sude Hancher is Chef de Partie at Cornus in London
9. Audrey Park is Chef de Partie at Sketch in London

The jury is in charge of selecting the regional winners of four awards:

• S.Pellegrino Young Chef Award – the Local Jury of each regional competition will evaluate the presented dishes based on the three Golden Rules, selecting one young chef at each Regional Final who displays the strongest technical skills, genuine creativity and an exceptional personal belief about gastronomy;
• S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements;
• Acqua Panna Connection in Gastronomy Award – the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future;
• Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers, this award will be for the young chef who best represents their personal beliefs with a signature dish.

Each young chef’s application and their signature dish was evaluated by culinary experts at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA. ALMA’s selection process hinged on three key criteria: technical skills, creativity and a personal belief in the transformative power of gastronomy to make a positive change in society through food.

“S.Pellegrino Young Chef Academy Competition surprises us with every edition and it is not a given since we have been collaborating with them since the first edition. Candidates outdo themselves from year to year, guided by passion and commitment,” said Matteo Berti, Head of Education of ALMA. “The selection process was not easy, but now it’s up to the shortlisted candidates to show their talents throughout the course of the competition. The best of luck to all of them!”

The regional winners of the S.Pellegrino Young Chef Award will go on to compete for the global title of S.Pellegrino’s Young Chef of the Year 2024.

To discover the full list of candidates and know more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/.

Kent’s Cave Hotel Fires-up for Chefs’ Forum Lunch

The Chefs’ Forum hosted an exclusive culinary event for Kent & Sussex on Monday, 16th September, at the prestigious Cave Hotel www.cavehotels.com in Faversham.

As the second event The Chefs’ Forum has held at this prestigious and exclusive venue, the highly-anticipated lunch brought together top chefs from the region and hospitality students for a collaborative dining experience, where emerging young talent worked alongside renowned professionals to deliver a gourmet meal.

A mini trade show showcased the very best of suppliers to the industry with Ritter Courivaud joining the party to supply top quality ingredients for the lunch including 90 hand-dived scallops from their Ritter Fresh division.  The good news for Kent chefs is that there is a new route going into Kent from the 27^th September 2024.

Other cheffy tools on display were the new Chef-X from SOS Catering Equipment, the thermal blender market disrupter from German manufacturer Heinzelmann and the brilliant new Robot Crème from Pastry Gelato Equipment with crumble and custard on tap, which proved a real hit with the students and other sponsors.

The Cave Hotel, a luxury venue, offered an atmospheric backdrop for the event. Known for its contemporary design, high-end amenities and stunning golf course. Their Firepit, is highly regarded for its flavours of world cuisine, blending the smoky barbeque aromas of the American west with the delicately spiced tastes of the Far East also focusing wherever possible on local, sustainable ingredients. Their second restaurant The Korean Cowgirl offers a unique blend of subtlety-spiced oriental cuisine and the big, brash smoke BBQs of the Texas Panhandle.

The Menu:

Starter – Patrick Hill, Thackeray’s
Ritter Fresh hand-dived scallop ceviche
Silverhand Estate Solaris 2022

Fish Course – Craig Edgell, Buoy & Oyster 
Fruits de Mer crab doughnut
Silverhand Estate Chardonnay 2022

Main Course – John Bingley and Andy Holden, The Cave Hotel
Tom Hixson Texas smoked USDA brisket, miso chilli cheese
sweet potato and fire roasted leeks
Château De Berne La Grande Cuvee 2017

Dessert – Ollie Eisenhardt, Silverhand Estate
Foodari Kentish strawberries with chamomile and vanilla
Silverhand Estate Silver Reign Rose

Group Executive chefs John Bingley and Executive chef Andy Holden prepared the main course, showcasing their signature style with innovative barbeque techniques. The Cave Hotel’s focus on refined hospitality made it an ideal partner for The Chefs’ Forum event, both when it first opened nearly five years ago and again yesterday, furthering its reputation as a hub for exceptional food and service in the region.

The lunch featured a carefully curated four-course menu, with each course crafted by an acclaimed chef. The starter was prepared by Patrick Hill, Head Chef at Thackeray’s in Tunbridge Wells. Hill, a Michelin-trained chef with years of experience in some of the UK’s most renowned kitchens, is known for his precision and passion for French cuisine. His dishes combine modern British flavours with classical French techniques, and his contributions to Thackeray’s have helped maintain its reputation as a culinary institution.

The stunning fish course of a ‘Crab Doughnut’ was created by Craig Edgell of Buoy & Oyster in Margate. Edgell’s coastal restaurant is celebrated for its fresh, sustainably sourced seafood, and he brings a deep knowledge of the local waters to his cooking. Buoy & Oyster has won multiple awards for its dedication to high-quality seafood, and Edgell’s fish course is expected to highlight the best of Kent’s maritime offerings.

The main course was the creation of The Cave Hotel’s resident chefs, John Bingley and Andy Holden, with the help of their dedicated ‘Pitmaster’ Andy Gainey.

Andy Gainey said

“We are cooking close to 1 tonne of beef brisket per week, so we’re delighted to be showcasing one of our signature cooks today.  We cook over Big K charcoal and and its great to have them here at the event today.  I was also very happy to see the level of interest in our purpose-built grills that get fired-up at 3am each morning to be ready for service.”

It was Big K’s first official appearance at a Chefs’ Forum Lunch and how better to showcase the excellent restaurant grade charcoal and wood chips, then in a purpose-built firepit to compliment the low and slow smoking process that goes on around the clock at Cave Hotel.

Andy Bingley and John Holden bring a wealth of experience to the table, having developed their skills in prestigious kitchens across the UK and at sea, before joining forces at The Cave. Known for their bold flavours and commitment to seasonal ingredients, John Bingley and Andy Holden presented a dish that captured the essence of their smoked techniques.

John Bingley said

“I have never seen the kitchen with more chefs in it than today, with the three guest chefs and the students from North Kent College.  It was so wonderful to see the passion and drive of the students and show them our operation here at Cave Hotel.  I am very grateful to the sponsors who donated produce and to all the chefs and hospitality professionals who came to support the event.  There was a really nice atmosphere and it was so wonderful to catch-up with friends old and new.”

Dessert will be crafted by Ollie Eisenhardt of Silverhand Estate, an up-and-coming chef who has been making waves with his inventive take on traditional pastry techniques. Eisenhardt’s desserts are known for their artistry and balance, blending sweetness with a depth of flavour that leaves a lasting impression.

The event not only highlighted the skills of these renowned chefs, but also served as an important educational platform for the next generation of culinary professionals. Students from North Kent College had the opportunity to work alongside the chefs, gaining invaluable hands-on experience in a professional kitchen environment. The Chefs’ Forum is committed to fostering talent and providing young chefs with the skills and industry connections they need to thrive.

The lunch began with a 12pm drinks reception, followed by the four-course meal. The Chefs’ Forum has long been a champion of collaboration and education within the culinary world, and this Kent & Sussex was an unforgettable celebration of local talent, innovation, and the future of British cuisine.

Our Chefs’ Lunches are free to attend for senior chefs and hospitality professionals and kindly sponsored by our sponsors, in this case MCS Technical Products, Wedgwood, SOS Catering Equipment, Tom Hixson, Chef Works, Saucery. MDCV UK, Tokyo College of Sushi & Washoku, Big K, Fruits de Mer, Foodari, Pastry Gelato Equipment, Ritter Fresh and Ritter Courivaud.

Any of our industry family interested in attending future lunches should contact brogen@redcherry.uk.com

Photography & film by Carlos Farinha

BelOrta Looking to Shine at FPC Awards

BelOrta will create a memorable experience at the FPC Fresh Awards 2024 with an exclusive canapé menu crafted by Exose Grant, a finalist from MasterChef: The Professionals in 2019. Known for his innovative approach to cooking, Grant has designed a menu that highlights BelOrta’s premium produce with creative, flavorful dishes. Guests will enjoy Ruby Red Tomato Bruschetta, BelOrta Baba Ganoush with Crispy Tortilla, Roast BelOrta Bell Pepper & Goats Cheese Crostini, and a refreshing BelOrta Strawberry Sorbet, all showcasing the versatility and quality of BelOrta’s fresh offerings.

The FPC Fresh Awards, which will take place on 27th September at JW Marriott Grosvenor House, is one of the UK’s most prestigious events celebrating excellence in the fresh produce sector. It draws over 700 professionals from the fruit, vegetable, and flower supply chains, offering a platform to highlight sustainability, innovation, and best practices across the industry.

BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables and will use this opportunity to highlight the vibrancy and quality of their produce through these expertly crafted canapés. The combination of BelOrta’s fresh ingredients and Exose Grant’s culinary expertise promises a standout showcase at the event.

Exose Grant, renowned for his time on MasterChef and his ability to turn simple ingredients into gourmet experiences, will elevate BelOrta’s fresh produce to new heights. His involvement adds an exciting culinary touch, and the selection of canapés is designed to represent the best of what BelOrta’s seasonal produce can offer.

The FPC Fresh Awards not only celebrate the best in the fresh produce industry but also provide an opportunity for BelOrta to showcase the true potential of their products. This collaboration with Exose Grant is set to create an unforgettable experience for guests and further solidify BelOrta’s reputation for excellence in the industry.

Chef of the Week: Fei Wong – Dim Sum Head Chef at Yauatcha in London

How long have you worked at your current restaurant?
I have worked at Tao Group (Yauatcha and Hakkasan) since September 2015, moving around different branches here in London.

Where did your passion for cooking come from and where did you learn your skills?
My passion in cooking was influenced by my late grandma, she had a very good reputation for her own home cooking (Malaysian style Chinese food) restaurant back home. I learnt my cooking and dim sum skills from the masters in Malaysia. This is where I learned the modern and traditional skills from the great masters to get my base solid.

What do you enjoy most about being a chef?
Learning about different food cultures and different ingredients and having a chance to work with the best chefs around the world.

Name three ingredients you couldn’t cook without.
Salt, garlic and ginger.

Which piece of kitchen equipment couldn’t you live without?
Wok and rolling pin.

What food trends are you spotting at the moment?
Vegan and Indian.

What do you think is a common mistake that lets chefs down?
Basic mistakes like hygiene issue, and inconsistent skills which causes wastage.

What is your favourite time of year for food, and why?
Chinese New Year, because we can reunite with the people we love and toss the yee shang (Chinese raw fish salad). A lot of CNY pastries only appear during CNY.

Which of your dishes are you most proud of?
Mooncakes, from developing and sourcing ingredients and teaching the people about mooncake festival.

How do you come up with new dishes?
Get some inspiration by exploring different cuisines and different restaurants. Then, combine this with my skills and culture.

Who was your greatest influence?
My late Grandma, without her I wouldn’t be wearing a white jacket.

Tell us three chefs you admire

• Daren Liew
• Jolan Thiry
• Mandy Goh

What is your favourite cookbook?

• A day at El Bulli
• Hong Kong food diary (香港谈时录)

Who do you think are the chefs to watch over the next few months?
Chef Daren Liew, his new restaurant is very contemporary Malaysian Cuisine in London.

What’s been your favourite new restaurant opening of the last year?
Nanyang Blossom by Chef Daren Liew in Knightsbridge.

www.taogroup.com/venues/yauatcha/

No. 25 Restaurant & Bar Brings Modern Indian Flavours to Bromsgrove’s High Street

Bromsgrove’s dining scene has welcomed a new addition with the opening of No. 25, a vibrant neighbourhood restaurant and bar located on the High Street. No. 25, which opened  on September 4th, promises an exceptional dining experience that combines the rich heritage of Indian flavours with modern culinary techniques.

No. 25’s menu will feature an exciting array of dishes that embrace the rich and diverse flavours of India, all presented with a contemporary twist. Guests can look forward to an enticing selection of signature creations, such as the succulent tandoor-cooked corn-fed chicken breast, which is sure to delight.

For vegetarians, the mille-feuille of paneer offers a delicate, layered take on a classic ingredient, while the Nizami Gosht Dum Biryani delivers a fragrant, slow-cooked masterpiece, packed with aromatic spices. In addition to these standout dishes, the menu will offer a variety of expertly crafted curries, including Chicken Chettinad, Prawn Kadha, and Lamb Tellicherry Pepper, each bursting with authentic spices. Complementing the main courses, guests can also enjoy a range of bar snacks, perfect for sharing and enjoying alongside a carefully curated cocktail and drinks menu.

Celebrating and showcasing a unique approach to Indian food, Chef/Patron Sudha Saha’s passion to share a fresh perspective on the cuisine stems from his love for authentic flavours and innovative cooking techniques.

With a culinary career in Indian food spanning over three decades, his cuisine seeks to break down conventional barriers, inspiring and educating people about Indian cuisine. The result is a culinary experience that is a world away from Birmingham’s renowned baltis.

Sudha Saha, Head Chef of No. 25, said: “Crafted and brought to life by our team of industry experts, No. 25 is designed to offer an unforgettable dining experience where innovative Indian cuisine is paired with a warm, inviting, and captivating atmosphere. Our vision is to create a space where guests feel at home while enjoying a menu that reflects both tradition and modernity.”

“Each dish is a careful blend of bold flavours and refined techniques, using only the finest ingredients. We take great care in sourcing our produce, selecting each ingredient based on the season to ensure peak freshness and quality. Our kitchen, led by skilled chefs, takes pride in presenting dishes that are not only technically accomplished but also artistically plated, balancing vibrant flavours with delicate textures to create a memorable meal for every guest.”

He continued “Whether you are joining us for a casual meal, a celebratory dinner, or a special occasion, we strive to make every visit a unique experience. From the moment you step through our doors, you’ll be greeted by our attentive staff and welcomed into a beautifully designed space that reflects the charm of our historic building. At No. 25, we aim to create more than just a meal – we offer an experience that lingers long after your last bite. We look forward to welcoming you and sharing this exciting new chapter, celebrating the richness of Indian cuisine with a contemporary twist.”

Owner, Amritjot Nannar, said: “As a long-time resident of Bromsgrove for the past 20 years, I’ve always appreciated what a great town it is to live in, though it has historically lacked a variety of high-quality dining options. With the opening of No. 25, that’s about to change. This new restaurant gives Sudha the opportunity to showcase not only his incredible culinary skills but also his passion and vision for modern Indian cuisine. The kitchen is filled with talented chefs, each bringing their own expertise and dedication to create a diverse and exciting menu.”

Housed in a beautifully restored listed building, No. 25 offers an inviting atmosphere, with ongoing efforts to revive and transform the space, blending historic charm with modern touches. The restaurant also features a great bar for guests to enjoy, offering a perfect spot for drinks before or after a meal. Whether you’re planning a private event or a large gathering, we also offer private hire options and can accommodate large bookings, making No. 25 an ideal venue for any occasion.

No. 25 promises a dining experience that skillfully blends tradition and innovation, making it a standout destination on Bromsgrove’s culinary map. Bookings can be made at https://no25restaurantandbar.com

Healthcare Catering Live 2024: Experts Call for Innovation and Sustainability in Hospital Food

Leading voices in healthcare catering gathered at the National Conference Centre today for Healthcare Catering Live 2024 (#HCL24), where industry experts discussed the future of hospital food, patient nutrition, and sustainability in healthcare settings.

Philip Shelley, National Healthcare Food and Drink Lead for NHS England, opened the event with a call to action. “The quality of food in healthcare settings is directly linked to patient recovery and staff well-being. We are at a crucial point where innovation, sustainability, and collaboration are key to transforming the future of hospital catering. This event brings together the best minds to drive that change.”

The event, organised by Knowlex Knowledge Exchange, featured a series of sessions addressing the critical role that catering plays in patient recovery and the growing demand for eco-friendly practices in healthcare nutrition. Attendees included catering professionals, dieticians, and healthcare managers, all focused on improving the quality and sustainability of food in hospitals.

In her opening address, Katherine Crossfield, a leading dietitian, emphasised the importance of collaboration between healthcare staff and catering teams. “A strong relationship between dieticians and catering staff is essential to ensure patients receive the nutrition they need. Properly designed meals can significantly impact recovery rates,” she said.

One of the most anticipated sessions was Niamh Condon’s presentation on cooking for patients with dysphagia, a condition that makes swallowing difficult. “When it comes to healthcare, food is medicine. For patients with dysphagia, it’s crucial to provide nutritious, modified meals that are also enjoyable to eat. Our aim is to empower catering teams with the skills to create meals that improve both health and morale,” Wilkie explained.

Another highlight came from Lee Clark, a food services expert, who tackled the issue of food waste in hospitals. “It’s shocking how much food we lose in healthcare settings, and this isn’t just about cost; it’s about patient well-being. We need to rethink how we approach meal delivery, making sure we prioritise what matters most to the patient,” Clark said, sparking discussions among attendees about innovative ways to reduce waste and improve food quality.

Sustainability was a key theme of the day, with Idrees Anwar, a dietitian with NHS England, leading a session on driving change in healthcare nutrition. “Our goal is to make healthcare food both nutritious and sustainable. It’s not just about feeding patients today, but about ensuring that future generations have a healthier, more sustainable food system. The NHS is committed to reducing its environmental footprint, and catering plays a huge role in that mission,” Anwar noted.

The importance of gut health also took centre stage, with Alana Macfarlane, founder of The Gut Stuff, presenting on how diet can improve overall well-being. “Your gut is your body’s engine. The foods we serve in hospitals have the power to support gut health, which in turn boosts recovery and long-term health outcomes,” she said, encouraging hospitals to integrate more gut-friendly options into their meal plans.

Attendees also had the chance to participate in a networking and tasting session, where the latest innovations in healthcare catering were showcased. Josh Banner, Head of Food Services at Wye Valley Trust, shared his thoughts: “This is a fantastic opportunity for healthcare professionals to exchange ideas and get hands-on experience with the latest trends in hospital food. We all leave here inspired to make real, impactful changes.”

As the day concluded, Tim Radcliffe, Net Zero Food Programme Manager for NHS England, summed up the event’s significance: “Today’s discussions were just the beginning. The future of healthcare catering depends on our ability to innovate, collaborate, and implement sustainable practices. We have the tools and the knowledge—now it’s time to act.”

With sustainability and patient-centred care firmly on the agenda, Healthcare Catering Live 2024 marked a pivotal moment in reshaping how hospitals approach nutrition and meal services.

Hippodrome Masterclass by Aussie Beef & Lamb

Another masterclass by the Aussie Meat Academy at Heliot Steak House in London’s iconic Hippodrome Casino was a great success.

Organised by The Chefs’ Forum the event invited top chefs, butchers, BBQ experts and food enthusiasts to see for themselves the quality of Australian beef and cutting-edge butchery techniques.

Emma Boughen, Meat and Livestock Australia Business Development Manager UK, gave a presentation on the provenance and high-welfare production methods of Australian beef and lamb, she said

“We were really proud to share the story of Australian beef and lamb and bring together some of the leading chefs and retailers in the UK over a delicious lunch cooked by Aaj, Ioannis and the students.  Dan showed us how to expertly-prepare grain fed cuts and how the Australian red meat production system can guarantee excellent quality and consistency in product at every stage of the supply chain. This is clearly evident in the standard of delightful lamb chops and delicious steaks showcased in the outstanding dishes we enjoyed today.”

The day began with a wine reception from the renowned Brown Brothers winery, giving guests a taste of Australia’s rich wine heritage.

The event then shifted focus to a live butchery demonstration by Dan Espley, the Master Butcher from Provenance Butchers. Espley walked enthralled guests through the process of breaking down a grain-fed whole rump, explaining the different quality scores of each cut.

Dan said

“I love this event, it is curing my homesickness after having been here for 12 years.  It’s nice to hear so many familiar Aussie accents and it was excellent to introduce the UK chefs and butchers to our famous Aussie D-Cut of Aberdeen Black rump.  Today I showcased how to achieve the picanha cut that we’ve borrowed from Brazil, the rump centre and the rump middle.  The chefs then created a brilliant lunch for all of our guests – It really has been a great day and very much enjoyed my demo!”

Dan also demonstrated the art of transforming a Wagyu featherblade into flat iron steaks, one of the most tender and sought-after cuts of beef.

Lunch followed, showcasing the talents of two distinguished London-based chefs. Ioannis Grammenos, Executive Chef of Heliot Steak House (also an ‘Aussie Beef Mate’), and Aaj Fernando, Executive Chef at Shoreditch House (also an ‘Aussie Lambassador’), worked together to create an unforgettable dining experience.

Students from The Chefs’ Forum Academy at West London College ably assisted with cooking the lunch and really enjoyed working with such esteemed chefs – This really was excellent work experience for them.

Grammenos, known for his expertise with premium beef, and Fernando, celebrated for his sustainable and inventive use of meat cuts, prepared dishes that emphasised the versatility of both loin and secondary cuts. Their culinary skills highlighted how these less traditional cuts can elevate a menu while maximising profitability for restaurants.

Grammenos and Fernando are both influential figures in London’s culinary scene. Grammenos brings years of expertise in steakhouse cuisine, focusing on sourcing high-quality meat, while Fernando is recognised for his creative, sustainable approach to cooking. Together, they offered a masterclass in how to balance creativity, quality, and profitability in modern dining.

The Aussie Meat Academy masterclass series not only celebrates Australia’s premium beef but also encourages professional chefs and butchers to use innovation use every part of the animal. They underscore the growing trend of sustainable, nose-to-tail dining in high-end restaurants, with both chefs and butchers finding new ways to maximise flavour and minimise waste. The event received glowing reviews for its practical demonstrations, high-calibre food, and the opportunity to learn from some of the industry’s leading experts.

Thank you to First Choice Produce for supplying the fresh produce.

For more information on the supply of top-quality Australian Beef & Lamb, please contact eboughen@mla.com.au