School Students Get a Taste of Manchester Hospitality
200 students from 10 Manchester schools joined local top chefs at The Manchester College on Tuesday to learn about hospitality, cooking, cocktails and what they can expect from a catering course.
The special “Hospitality Industry Taster Day”, organised by The Chefs’ Forum Academy is now a well-oiled template for introducing school students to college life. The two-hour session, which was free to all year 8,9,10 and 11 students, ran from 10.30am – 12.30pm
“Our taster days are unique,” explained Chefs’ Forum director Catherine Farinha. “They are an insight into the world of the hospitality industry with top local and national professionals giving up their time to introduce schools students to their profession. They are always popular and always full and we have our brilliant Event Executives Brogen and Alice to thank for that – It is the hard work that goes on behind the scenes that makes these events so special. It was humbling to be complimented by the Manchester College teaching team and schools who attended on how professional and well-run the event was today – We look forward to many more with this brilliant college and absolutely love what we do”.
The event was punctuated with live singing and dancing by LowKeyLimit, Exose’s music artist brother, flanked by four amazing dance students from the Arden Centre – The performing arts department of UCEN, also based at the City Centre Campus. Lowkeylimit performed his new single, Manchester Vibes, which launched last Friday.
Everything we did during was designed to showcase the world-class facility across five campuses of The Manchester College and the wonderful opportunities available for Manchester Schoolchildren to further their education.
Maxing Gunning, Head of Curriculum Hospitality & Catering and Travel & Tourism “The taster days organised in partnership with The Chef Forum are an excellent way for us to introduce our courses to students who, otherwise, might not realise the extent of the exciting career opportunities that exist in the hospitality and catering sector. Coupled with our brand-new industry standard facilities, our partnership with The Chefs’ Forum Academy which provides access to top local and national chefs who come and deliver alongside our highly qualified teachers, ensure our students are career ready once they complete their course.”
The event:
- Canapé & mocktail reception
- Interactive cookery demos
- Daniel Rodriguez (MasterChef: The Professionals 2022 and Sous Chef at Hilton Manchester Deansgate)
- Scott Munro (Executive Chef at Ducie Street Warehouse)
- Pasta making with Exose Grant (MasterChef: The Professionals 2019) and a cookery demo by Andrew Green (Executive Chef at Mottram Hall)
- Lunch
Éclair decorating competition – This was won by Maka and Makayla, two year ten students from Middleton Technology School who wowed judges Exose Grant and Revae Marley with their creative flair and perfectly-filled and decorated éclair – The girls each won a copy of The Chefs’ Knowledge, our new book, signed by Exose who features in the publication in a feature entitled ‘What type of chef do you want to be?’
The Chefs’ Knowledge is packed with 100 recipes all student and junior chefs need to know, with a whole wealth of information about becoming a chef – Click in the link below to purchase your copy today!
https://thechefsforum-payments.co.uk/
Film and photo credit: Carlos Farinha
Chef of the Week: James Tagg, Executive Chef at Manchester United Football Club
How long have you worked at your current restaurant?
12 years.
Where did your passion for cooking come from and where did you learn your skills?
Family, both granny’s good cooks/bakers. I studied at Cumbernauld College, Glasgow College and Perth College, back in the days of City & Guilds. Travelling the UK in various establishments, usually high volume venues, horseracing, football, rugby, cricket and contract catering.
What do you enjoy most about being a chef?
Testing and trying the first new recipe/dish before releasing it to the guests.
Name three ingredients you couldn’t cook without.
Seasoning, butter & sugar. I cheated here salt & pepper are an unbreakable duo.
Which piece of kitchen equipment couldn’t you live without?
Serrated prep knife and flexi spatula that I can carry in my pocket, and my blast chillers.
What food trends are you spotting at the moment?
Street food and where it fits into hospitality.
What do you think is a common mistake that lets chefs down?
Not reading. listening or observing what guests are looking for when they are out to dine, also sometimes we can make things over complicated.
What is your favourite time of year for food, and why?
Berry season, I am a big, sweet tooth Glaswegian, also forced rhubarb season with a cup of sugar to dip it in straight from the garden. This takes me back to my childhood stealing the rhubarb out of the greenhouse!
Which of your dishes are you most proud of?
Lamb Hot Pot Pie, sticky red cabbage, sauteed green beans.
How do you come up with new dishes?
A variety of processes, reviewing the market and trends in key cities in the UK and countries around the globe to see what dishes are current and how that would fit into the region I work in. Season, skill, availability and budget drive new dishes greatly, having an understanding of the guests current likes and dislike to give them a surprise.
Who was your greatest influence?
Both granny’s, Willie Deans, Willie Pike and Bruce Sangster (Scottish Culinary team colleagues & restauranteurs) and my mentor Steve Anderson (retired lecturer).
Tell us chefs you admire.
Anjula Devi (Consultant Indian chef) and Willie Deans (Deans at Let’s Eat Perth, Scotland).
What is your favourite cookbook?
Escoffier “the complete guide to the art of modern cookery” this was my go-to book during my early training days.
Who do you think are the chefs to watch over the next few months?
Anjula Devi, Jonny Nolan (Petisco Restaurant Sale) and Aaron Lee Tran.
What’s been your favourite new restaurant opening of the last year?
Not got one, Sorry, although Salvi’s Deansgate Square is well worth the visit.
Koppert Teams up with Bloomkubes to Create Micro Cress 2.0
Growing your own cresses and micro herbs has reached a new level. For the first time chefs can grow Koppert Cress in a new “Kube” that recycles 90-95% of the water it uses. This is on top of the process being pesticide free.
A ground-breaking project at the Northern Lights lounge at Aberdeen International Airport sees Bloomkubes, the makers of the new Kube, team up with Dutch-based Koppert Cress to create a new soilless plant cultivation system that delivers water, nutrients, and oxygen to the roots of plants in precise cycles.
Though this method of in-house cultivation is not new, the partnership with Koppert Cress is. For the first time chefs can grow their own micro cresses without having to buy them in – further cutting down on transport and use of plastic. Koppert seeds are at the heart of the new operation.
At Aberdeen the new Kube is being housed in the Northern Lights airport lounge and is enabling chefs to grow a range of products to enhance the flavour, aroma and presentation of dishes for their First Class guests.
Jemma Cumming, commercial manager at Aberdeen International Airport, said: “Our lounge has already won a number of awards for its partnership with local suppliers and we are delighted to be able to enhance our the with fantastically fresh produce from the Kube.
“This is an exciting project for us and passengers will be able to see the pod up close when they visit the lounge.”
Ronnie Kelman, Business Director for ESS, commented: “We’re thrilled to be working with Bloomkubes to introduce hydroponics technology at Aberdeen International Airport.
“Growing fresh ingredients on-site in an environmentally friendly way is a great opportunity for us to deliver on the ‘Healthier Food’ and ‘Healthier World’ pledges we make to our customers, clients and colleagues as part of our Wellness Commitment.
“We hope our First Class customers at the airport will enjoy seeing the products in a variety of dishes served in the exclusive Northern Lights Lounge.”
Janak Ruparelia, Co-Founder and Director at Bloomkumes concluded
“The Kube is available on a monthly subscription. Each Kube appliance is built with IoT integrated smart probes, sensors and cameras enabling unparalleled control and transparency to farming. With full remote services, we at Bloomkubes will help you operate and manage the entire grow and process; from seeding and harvesting, to cleaning and maintenance. Get in touch and together we can make a difference.”
For more information, please email janak@bloomkubes.com or ask The Chefs’ Forum team to make a personal introduction.
A Grand Way to Buy Your Ricotta
We’ve teamed up with Lactalis Professional to bring you an opportunity to win £1,000 simply by buying a 1.5kg tub of Galbani Ricotta from a list of prescribed suppliers.
ENTER THE DRAW HERE
All you need to do to enter is a buy 1.5kg tub of Galbani Ricotta from this list of suppliers below and take a photo of the receipt. Send this into us via the email at the bottom and your name will go into the prize draw to win £1000 in cash!
You can enter as many times as you like. You just need a fresh receipt for each entry.
Ricotta is a unique product and actually means “re cooked” in Italian as it’s a bi-product of the cheese making industry and made from the leftover whey.
“Ricotta is indispensable,” Italian chef Maurizio Bocchi of La Locanda in Lancashire told us. “I use it in my ravioli of spinach and ricotta and you can find the recipe in The Chefs’ Knowledge.”
VIEW RECIPE HERE
Order your ricotta from one of these fantastic foodservice suppliers:
- A DAVID & CO LTD
- ALLAN REEDER LTD
- BFS GROUP LTD T/A BIDFOOD
- BIDFRESH LTD T/A OLIVER KAY
- CASTELL HOWELL FOODS LIMITED
- CN FOODS DISTRIBUTORS LIMITED
- CONTINENTAL WINE & FOOD LTD
- DIVINE IMPORTERS LTD
- DO & CO EVENT & AIRLINE CATERING LTD
- FRESH DIRECT (UK) LTD
- HARVEY & BROCKLESS LIMITED
- HOLLAND BAZAAR LTD
- JAMES BURDEN LIMITED
- LONGMAN CHEESE SALES LTD
- WINGS FOOD SOLUTIONS LTD
An uploaded photo of a valid itemised till receipt/ invoice from a recognised wholesaler as outlined above, clearly showing the purchase of a minimum of one (1) pack of GALBANI PROFESSIONAL RICOTTA 1.5 KG purchased between the promotional dates and prior to entry as proof of purchase, on https://lactalispro.co.uk/best-of-italian/win-1000 is required
Complete the application registration by entering first and last name, personal genuine email address, business name and official job title.
On submission of the entry into the prize draw entrants will see an onscreen message confirming their entry.
Terms & Conditions
UK catering & hospitality business personnel only 18+. Promotion open 00.00 on 20.02.23 to 23:59 on 20.03.23. Purchase necessary. Internet access & registration required. To enter the prize draw online, purchase GALBANI PROFESSIONAL RICOTTA 1.5 KG from selected wholesalers then upload proof of purchase and name, personal email, business name and job title at https://lactalispro.co.uk/best-of-italian/win-1000. Retain each receipt for entry/ claim. Employee/employer consent required. Prize of £1000 to win (via BACS). For full T&Cs incl. exclusions see https://lactalispro.co.uk/terms-conditions#prize-draw
University of West London Triumphs in Zest Quest Asia 2023
University of West London have won Zest Quest Asia 2023. This marks the third time since the launch of the student culinary competition ten years ago that a team from the university’s London Geller College of Hospitality and Tourism has taken first place.
The results of the live cook off and knowledge presentations that comprise the finals of Zest Quest Asia were announced at a Gala Dinner and Awards Night held at the Radisson Hotel and Conference Centre London Heathrow on Friday, 17th February 2023. Some 250 guests, including representatives from colleges, industry, and the media attended the glittering evening, which included a raffle and auction to raise funds for the Todiwala Foundation.
For their efforts, Nekeshia Alcee, Olivia Parker-Smith and Prema Rebekah Kaur Sembi-Harding and their tutor, Nathan Vasanthan, bagged a trip of a lifetime – a week-long culinary and cultural journey to Bangkok, Thailand. Nathan is a seasoned Zest Quest Asia tutor, having coached and accompanied previous University of West London Zest Quest Asia champions to Manila and Hanoi.
This year, the judges were impressed by the team’s Vietnamese-inspired 4-course menu consisting of an amuse bouche of Dorset clam dumplings with Sriracha and mixed herbs; a starter of Tomato and mushroom Pho with tomato brittles; a main course of Banh chung – a Northern Vietnamese rice dish served during the Lunar Year, Lemongrass and Chilli Chicken with stir-friend broccoli stems and cabbage served with carrot, daikon and Kohlrabi pickle; and a dessert of Honteri-miso glazed sticky rice banana cake with creamy coconut sauce, roasted peanuts.
Cyrus Todiwala, co-founder with Pervin Todiwala of Zest Quest Asia, said, “This was a truly magnificent evening. After 10 years, Zest Quest Asia continues to fire the creativity and imaginations of young student chefs. People are taking Asian cuisine seriously as an artform and the performance and dedication of our finalists proves that Zest Quest Asia is making a positive difference in the perception of Asian food. Congratulations to University of West London for their fabulous hat-trick and to all the finalists who have emerged as winners as well.”
The finals drew compliments from the hospitality establishment:
Sheila Dillon, presenter of the BBC Food programme, commented on Twitter: “So heartening. So admire @chefcyrustodiw1 @mrstodiwala. They stick at it and change what needs changing – pushing high standards, creating jobs.”
Robert Richardson FIH MI, chief executive of the Institute of Hospitality, who attended the Gala Dinner and Awards Night, tweeted “A pleasure to celebrate the talent, skills and outstanding knowledge of Asian cuisine at Zest Quest Asia…congratulations to each and every finalist this evening. You are all winners!”
Other winners of the evening were:
- Best Menu Planning and Presentation Award sponsored by Ian MacLeod Distillers – The Sheffield College
- Best Use of Tormek Knife Sharpener Award – North Hertfordshire College
- Minimum Wastage Award sponsored by McCormick – University of West London
- Andrew Bennett MBE Team Work Award – University College Birmingham
- Spice it Up with Schwartz Award – Cheshire College South and West
- Best Use of Hallde Food Processor – North Hertfordshire College
- Best Use of Panasonic Accelerated Combination Oven – University of West London
- Best Use of of Mizkan Japanese Seasonings – UHI North Highland
- Best Use of Tilda Rice – North Hertfordshire College
- Most Sustainable Menu Award sponsored by Meiko UK – North Highland UHI (Dornoch)
- Runner-Up of Zest Quest Asia 2023 – University College Birmingham
Zest Quest Asia was founded in 2013 by Cyrus and Pervin Todiwala, with the support of The Master Chefs of Great Britain, to address the gaps in skills and knowledge of classical Asian cuisine and to stimulate interest in Asian cookery as a viable, long-term career.
Trading in Genuine Dining for the Spirit of Hospitality
The lengths some people go to raise money for charity is nothing less than extraordinary. In December of the this year Chris Mitchell and Robbie Laidlaw of private catering company Genuine Dining will swap suits for rowing gear and cross the Atlantic for Hospitality Action. The epic voyage will require the pair row for 3,000 miles, most of the time alone.
“We’re rowing 3,000 miles for Hospitality Action,” Mitchell told The Chefs’ Forum. “The route takes us from the Canary Islands to Antigua and we’ll be completely alone rowing two hours on and two hours off 35-50 days. We’re leaving in December to take advantage of the trade winds which will help us to make the journey. We’ve named our boat The Spirit of Hospitality.
We’re doing this to raise money for an excellent charity and it’s going to be an incredible adventure. Chefs have suffered a lot during the recent pandemic and Hospitality Action were there to support them. Now it’s time for us to give back.”
“Although our boat is filled with tech we will spend much of the time alone. It will be just us and the sea. We may see the odd freighter but the challenge will be dealing with the mental side of rowing this vast distance.”
Jonathan Parker of Foodari, one of the main sponsors of the adventure commented: “We wholeheartedly support Chris and Robbie at this difficult time for chefs. Hospitality Action do a great job and we’re only too pleased to help.”
Catherine Farinha added: “At The Chefs’ Forum we are all about helping anyone in hospitality to shine whether it’s college students, chefs of any rank or experience and front of house staff. We fully support this great cause and are hoping to get Chris and Robbie to talk at some of our events. We wish them all the best.”
Chef of the Week: Ashwani Rangta, Executive Chef at GupShup in Hale, Manchester
How long have you worked at your current restaurant?
Gupshup has just celebrated its 3rd birthday.
Where did your passion for cooking come from and where did you learn your skills?
My love for food in general was the main reason why I became a chef. I learned my skills with award-winning restaurants of ITC Hotels in India.
What do you enjoy most about being a chef?
Every day is a challenge. Learning and inventing is the core of my job. This is what makes it so special.
Name three ingredients you couldn’t cook without.
Salt , ginger garlic paste and homemade spice mix.
Which piece of kitchen equipment couldn’t you live without?
My knife.
What food trends are you spotting at the moment?
Go green and veganism.
What do you think is a common mistake that lets chefs down?
Trying to please everyone… always control the controllable.
What is your favourite time of year for food, and why?
Every time I am with my friends and family cooking or dining out is the best time of the year. The season does not matter, good company does!
Which of your dishes are you most proud of?
- Chargrilled monk fish, pickled beet, Aam panna chestnut
- Lobster and Prawn, Sunchoke 2 ways
- Andra kodi curry
- Butter chicken
- Avocato chaat
- Awadhi lamb shank curry
- Chilean sea bass, moilee sauce ,truffle oil
- Palak anjeer kebab, mint and mango chutney
How do you come up with new dishes?
Through my dishes I always want to tell a story which everyone can relate to and can be touched upon. The dish should be touched upon by all the senses equally.
Hence I choose my ingredients according to season. Philosophy of Locavore is very important. The canvas, the plate, is a very key component of the entire story .
Lots of cooking and tasting is done before the dish reaches its final phase of taste and flavour.
Who was your greatest influence?
Chef Gaurav Singh.
Tell us three chefs you admire.
- Gaurav Singh
- Mayank Kulshreshtra
- Juan Roca
What is your favourite cookbook?
Prasad.
Who do you think are the chefs to watch over the next few months?
Chef Michael Shaw at Musu in Manchester.
What’s been your favourite new restaurant opening of the last year?
Musu in Manchester.
From Japan to… Latvia!
The Chefs’ Forum is spreading its wings across the globe and working with international partners to share the culinary skill of UK chefs in new ways. Last month The Chefs’ Forum was in Japan visiting the Fukushima reactor and this month we went to Latvia and Lithuania where three chef stars showed-off their skills to a new, and receptive, audience.
At a special event put on by the largest and longest-serving Baltic supplier Reaton in Riga, chefs Hywel Griffith (Beach House Oxwich) and Simon Wood (Wood Restaurant) shared their experiences of cooking at the top- level, showcasing their admirable culinary skill-set. Hywel Griffith cooked roasted veal chop with sweetbread and cep mushroom as well as roast loin of red deer with carrot and caraway puree.
Hywel is a stalwart proponent of meat and game and prides himself on innovating the finest flavour combinations, that have led him to both attain and retain a Michelin Star for the past three years. This is the fist year that the highly-coveted and respected Michelin Guide and reviewers have come to Latvia, hence the reason why The Chefs’ forum was invited to introduce Latvian chefs to a UK chef who has managed to gain a star outside of 5-star hotels in London, rather at a costal dining destination in Swansea, with sustainability and provenance at the epicentre of everything they do.
Hywel said
“The produce was great and there was an exciting vibe about this brilliant event to celebrate 30 years of Reaton for Latvian chefs suppliers and buyers. I was delighted to give the chefs from the Baltics tips, on how I worked my socks off, to gain my Michelin star for Beach House and also, most importantly, the ways in which to retain it. Great ingredients, provenance, meticulous attention to detail, innovation, creativity and passion is what it takes and wish my fellow chef peers in Riga and beyond, all the very best of luck in gaining well-deserved Michelin recognition.”
Simon Wood cooked salt and pepper prawns with toast and cavolo nori as well as turbot with coconut, continuing his journey of promoting Royal Greenland as a much-valued National Sponsor of The Chefs’ Forum in the UK…meanwhile in Latvia, he said
“It was fantastic to meet Royal Greenland Country Manager for Finland, Jarmo Eklund at our ‘post show’ suppliers’ dinner at Reaton HQ in Riga. Their prawns are superb and the Turbot that I had the privilege of cooking with on stage in Latvia was 
one of the largest and finest I’ve ever seen – The fact that they have been in business together for the past three decades speaks for itself! I strongly believe in using the highest quality ingredients and incorporating them in an exciting tasting menu, so that my guests at Wood Restaurant can experience a culinary journey, that is not too filling, rather excites and thrills in every course. I’m really looking forward to continuing to champion Royal Greenland halibut and their exciting array seafood species and the hard work that goes into safeguarding the integrity of the produce.”
The previous week, chef Ping Coombes (MasterChef winner) took part in a similar event in Lithuania showcasing Asian food, she said
“Being invited to showcase Asian cuisine in Latvia was really exciting and interesting, especially as my genre of cuisine, although massively popular in the UK is relatively undiscovered or incorporated into menus in the Baltic states. I thoroughly enjoyed meeting the Lithuanian chefs and Reaton Development chef Edgars, we all have a common love of food and it’s great to be able to introduce my dishes and Asian cooking techniques and flavours to fellow culinary peers across the globe – My happy place indeed!”
Vija Tirzmale, Head of Brand Development for Reaton in the Baltics said
“Good food is made by good people and I strongly believe in that. By inviting top chefs over to Latvia from the UK we achieved something I’ve always wanted – exporting our great culinary talent and working with some of the best ingredients in the world – like the prawns from Royal Greenland which were on hand for Simon to work with.”
Catherine Farinha, Founder of The Chefs’ Forum concluded
“In Riga at the Reaton Professional Day, our chefs were able to explain how they cook at the very top level and found a very receptive audience keen to learn how its done in the UK – which is now one of the top culinary destinations in the world. At The Chefs’ Forum we are delighted to be able to work alongside the students who will become the next top chefs and to be able to take top chefs abroad to show them new things. Simon and Hywel presented in panel discussions around sustainability, labour and food waste.”
The Chefs’ Forum team is very much looking forward to participating in similar events moving forward and would welcome invitations to collaborate with any global food brand looking to partner with UK chefs and hospitality professionals.
The Chefs’ Forum Road Crew Arrives in The Garden of England
We’re on the road again! 2023 sees us hard at work promoting our unique Student Pastry Chef of the Year 2023 event which is now open for entries and our fantastic new book The Chefs’ Knowledge.
At Hythe Imperial Hotel we welcomed 80 guests from across the industry to a special four course lunch cooked by chefs Allister Barsby (Hide & Fox), Craig Edgell (Buoy & Oyster), Manuel Monzon (Hythe Imperial) and Scott Goss (I’ll be Mother).
Students from North Kent College were on hand to get valuable experience both in the kitchen and front of house with the chefs and restaurant management team.
Catherine Farinha, Director of The Chefs’ Forum, said: “It was so wonderful to be back in Kent, the garden of England. At the excellent Hythe Imperial Hotel we introduced our new book The Chefs’ Knowledge and drummed up more support for Student Pastry Chef of the Year competition as well as working with our increasing number of top suppliers.”
The Menu
Starter – Allister Barsby (Hide & Fox) – Slow Cooked Australian Lamb Rump, Spinach & Parmesan Tortellini, Roscoff Onion and Black Garlic
Fish Course – Craig Edgell (Buoy & Oyster) – Kentucky Fried Monkfish, Margate Oyster Mushroom Potatoes, Charred Corn and Chicken Fat Emulsion
Main Course – Manuel Monzon (Hythe Imperial) – Slow Roasted Short Rib of Australian Wagyu, Smoked BBQ Wagyu Rump Cap, Jerusalem Artichoke Purée & Crisp, Purple Sprouting Broccoli, Pomme Rösti and Madeira Truffle Jus
Dessert – Scott Goss (I’ll be Mother) – Rhubarb Cheesecake
Manuel Monzon, Executive Chef at the Hythe Imperial was delighted to invite his culinary peers to cook with him in his kitchens, he said
“I have worked with The Chefs’ Forum for the last decade, even welcoming chefs from Kent to my restaurant in Bristol to see what we do in advance of blueprinting the initiative in Kent. It’s great to be hosting the organisation and suppliers for the second time here at The Hythe Imperial. We’ve all had a great day and the students were a huge credit to their college – We will certainly be inviting them back for further work experience and even offering them summer jobs!”
Michelin-starred local chef Allister Barsby was delighted to be involved in the event, he said
“Events like these are crucial to mentor and inspire the next generation of hospitality professionals. I was very impressed with the level of skill the students displayed and we produced some excellent food. I really enjoyed working with the lamb from Meat & Livestock Australia and received fantastic feedback from our industry guests – It was great to see how much the students were enjoying the day and many showed real promise and enthsiam.”
Craig Edgell’s Kentucky fried monkfish was a superb dish and the guests really enjoyed it, he said
“We love working with the students and feel like we’re giving back to the industry – It’s really important to make sure that student are learning in the correct environment and being taught by the right people to ensure they flourish and the hospitality industry stays alive for generations to come.”
Scott Goss created a beautiful dessert, championing seasonal rhubarb, kindly sponsored by local fresh produce supplier Foodari, who have secured a Royal Warrant, granted by King Charles III, he concluded
“Today really showed us that we’re getting it right; We first started working with The Chefs’ Forum eight years ago and its wonderful to see how far we’ve all come. It is so rewarding and humbling to work with the students and it was great to see so many fantastic suppliers here today, who enable us to stage these events.”
Any chefs, colleges or suppliers wishing to participate in future events in Kent & Sussex should contact alexandra@redcherry.uk.com
Photo and film credit: New Era
Chef of the Week: Joe Liptrot, Executive Chef at Delta Hotels by Marriott Worsley Park Country Club, Manchester
How long have you worked at your current restaurant?
I’ve been at Worsley Park Marriott Golf & Country Club one year as Executive Head Chef.
Where did your passion for cooking come from and where did you learn your skills?
I did a lot of travelling when I was younger, Asia, Europe etc. This opened my eyes to other cuisines. I was always a big lad growing up and never shy to taste something different.
What do you enjoy most about being a chef?
Two days are never the same. I love building a team and relationships and seeing them grow. I like to see chefs progress and push up the ladder. The only way of improving is by giving chances, exactly like I have.
Name three ingredients you couldn’t cook without.
Seasoning, double cream & butter.
Which piece of kitchen equipment couldn’t you live without?
Rational ovens- they do a lot!
What food trends are you spotting at the moment?
A lot more Asian influences which I like and some of the old traditional ways are coming back like low and slow cooking.
What do you think is a common mistake that lets chefs down?
Over complicating – We can all be guilty of it sometimes. Also, over-garnishing – It should be there to enhance the dish not to look good.
What is your favourite time of year for food, and why?
Asparagus season – April/ May – Love the stuff!
Which of your dishes are you most proud of?
I’m very proud of my duo of pork dish which we do at Worsely Park – Confit belly, braised cheek, carrot three ways, potato pressing and red wine jus.
How do you come up with new dishes?
A lot of research – Instagram is fairly good for inspiration and ideas. Also the old fashioned way referring to cook books.
Who was your greatest influence?
Marco Pierre White & Jean Christophe Novelli – Worked for both in my younger years and it really set a standard.
Tell us three chefs you admire.
Marco Pierre White, Jean Christophe Novelli & Tom Kerridge.
What is your favourite cookbook?
Marco Pierre White – White Heat.
Who do you think are the chefs to watch over the next few months?
Gary Usher – Always an interesting one, I love the simplicity of his food but maximum flavours.
What’s been you favourite new restaurant opening of the last year?
Not new, but my favourite place to go in Manchester is Kabanas Indian- Real home cooking served like school dinners but the most traditional & authentic of curries.
