Chef of the Week: Nathan Booth, Head Chef of Love Lane Brewery, Bar & Kitchen in Liverpool
How long have you worked at your current restaurant?
I have worked at Love Lane Brewery Bar and Kitchen for one year.
Where did your passion for cooking come from and where did you learn your skills?
I was brought up within the industry with my mum being a waitress and my uncle being a chef travelling the Mediterranean. I think my passion for cooking comes from watching my nan cooking home comforts and now I want to turn them into restaurant worthy dishes. I learnt my skills at Liverpool Community College in their Culinary Department.
What do you enjoy most about being a chef?
I love the fact that this job can take you around the world, cooking in the best kitchens but also taking you back to just cooking on fire with the simplest ingredients that the land can give you.
Name three ingredients you couldn’t cook without.
Salt, garlic and butter for me are the three main ingredients in every kitchen.
Which piece of kitchen equipment couldn’t you live without?
My knife!
What food trends are you spotting at the moment?
At the moment, I am noticing that dishes from the 90’s/early 2000’s are coming back into fashion along with the old classic red line rim plates. This is just simple looking dishes done very well and executed to the highest standard.
What is your favourite time of year for food, and why?
Spring, it’s just the best time of the for incredible ingredients, especially foraging. Wild garlic, asparagus, truffles, morels, three corner leek etc.
Which of your dishes are you most proud of?
I love cooking with Welsh lamb. My favourite dish is a lamb saddle loin, lamb belly, hen of the woods puree, and finished with lamb jus and wild garlic oil.
How do you come up with new dishes?
Nowadays, it’s seeing dishes on Instagram or eating at restaurants that I think will push me or influence me.
Who was your greatest influence?
Ferran Adrià.
Tell us three chefs you admire.
Gareth Ward, Gordon Ramsay and Nathan Outlaw.
What is your favourite cookbook?
Restaurant Nathan Outlaw.
Who do you think are the chefs to watch over the next few months?
Corrin Harrison at Restaurant Gwen and Richard Nuttall at Restaurant Next Door.
What’s been your favourite new restaurant opening of the last year?
Dan McGeorge at Restaurant Vetch.
Aussie Beef & Lamb Butchery Masterclass at Butler’s Wharf Chop House
On Tuesday, 7th January, a select group of 12 talented chefs from top-tier hospitality group, D&D London, gathered at Butler’s Wharf Chop House for an exclusive Aussie Beef & Lamb Butchery Masterclass.
The event, designed to showcase the exceptional quality, sustainability, versatility and provenance of Australian beef and lamb and provided an immersive learning experience led by industry experts.
A Celebration of Craftsmanship and Quality
The session led by Meat and Livestock Australia, renowned for its commitment to high animal welfare standards, sustainable farming practices, and world-leading integrity systems. Chefs from restaurants across the group were in attendance and they had the opportunity to deepen their knowledge of both grass-fed and highly marbled grain-fed and Wagyu beef, understanding the journey from farm to plate and all supply chain touch points in between.
Master butcher, Richard Sanders took centre stage, demonstrating alternative Australian butchery techniques to maximize value and yield from common cuts. His hands-on expertise allowed chefs to explore innovative ways of preparing and cooking premium Australian beef and lamb, elevating their understanding of its exceptional flavour and texture.
Insights from the Experts
Reflecting on the experience, Nathan Andrews, Head Chef at New Street Grill, shared his enthusiasm:
“Had a great morning at the Aussie Beef & Lamb butchery masterclass. The whole experience was fantastic. I’ve used Aussie beef before without knowing too much about it, so it was really valuable to learn about the beef and the processes it goes through before it arrives at the restaurant. And of course, we got to taste lots of different cuts of amazing beef and lamb. I’m really looking forward to cooking for the Aussie Meat Academy lunch to be held here on the 27th January!”
As did Sarthak Puri, Head Chef at Butler’s Wharf Chop House:
“The Aussie Beef & Lamb butchery masterclass was an incredible experience. I loved learning about the different cuts of meat and how each one has its own unique characteristics. The hands-on practice was invaluable with the top-quality meat, and mastering knife skills was both challenging and rewarding. Richard was knowledgeable and passionate, making the class engaging and informative. Overall, it was a fantastic opportunity to deepen my understanding of butchery and Australian meat.”
Meanwhile, Emma Boughen, Business Development Manager – UK at Aussie Beef & Lamb, highlighted the significance of the event:
“Thank you to D&D London for welcoming us in to share the Aussie Beef & Lamb story with their team of passionate chefs. We discussed the consistently high quality that Australian beef and lamb are known for, alongside the sustainable farming practices and integrity systems that make them world-leading. Master butcher Richard Sanders also showcased alternative ways of butchering and preparing common cuts, demonstrating how to get the most value out of grass-fed, grain-fed, and Wagyu beef.”
Looking Ahead – Fancy coming to lunch with us?
The masterclass not only enriched the chefs’ technical skills but also reinforced their appreciation for responsibly sourced, premium-quality meat. With a deeper understanding of flavour profiles, cooking techniques, and sustainability, the participating chefs are now better-equipped to craft exceptional dishes that showcase best of Australian beef and lamb.
This Aussie Beef & Lamb masterclass was a precursor to a special Aussie Beef & Lamb lunch on the 27th January at Butler’s Wharf Chop House, where these newly-honed skills will be showcased in a carefully curated menu with the D&D London chefs celebrating the rich flavours and versatility of Australian meat and cooking for an audience of 100 chefs from steakhouses and meaty restaurants from across London.
To get your name on the guest list and discover the global-award-winning Australian beef and lamb, email brogen@redcherry.uk.com.
Stay tuned for more exciting collaborations that bring the best of Australian beef and lamb to the forefront of British culinary excellence!
Paul and Emma Ainsworth Acquire The St Enodoc Hotel in Cornwall
Paul and Emma Ainsworth are delighted to confirm that they have acquired The St Enodoc Hotel in Rock, Cornwall. The boutique property, which overlooks the picturesque Camel Estuary currently comprises 21 rooms, a restaurant and beauty rooms. The only hotel in Rock, The St Enodoc offers the perfect escape within walking distance to some of the country’s best beaches including Daymer Bay.
Paul comments: “Emma and I have long admired The St Enodoc and are absolutely delighted to become its new owners and custodians. This landmark hotel is set in a stunning location right on our doorstep. We are excited to welcome this wonderful hotel to The Ainsworth Collection and further build on its legacy. We have no immediate plans to change the style of the hotel – our priority is ensuring a seamless employment transition for the St Enodoc team while welcoming them to the Ainsworth Collection family, to get to know our new business, and to create a warm welcome for guests. We can’t wait to start our journey with this lovely hotel and commence the next chapter in St Enodoc’s story.”
Chef of the Week: Eddie Kilty, Chef Patron at Kilty & Co in Liverpool
How long have you worked at your current restaurant?
I have owned and worked for Kilty & Co for the last 7 years.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always been passionate about food and cooking; a lot is self-taught too. Working in many rosette restaurants and Michelin starred kitchens is where I learned my skill set.
What do you enjoy most about being a chef?
Being able to create my own dishes, whilst working with the seasons. Seeing customers enjoying the food I’ve created is a big win for me.
Name three ingredients you couldn’t cook without.
Salt, butter and love.
Which piece of kitchen equipment couldn’t you live without?
• Non-stick frying pan.
• Rational oven – it can be used for so many different cooking methods.
What food trends are you spotting at the moment?
Small plates, field to fork style dining restaurants.
What do you think is a common mistake that lets chefs down?
Over complicating a dish – sometimes, less is more.
What is your favourite time of year for food, and why?
When it turns to winter and is game season – when venison, pheasant and partridge start coming through.
Which of your dishes are you most proud of?
I’m proud of all the dishes I create. They are all slightly different, so there isn’t a particular dish that stands out.
How do you come up with new dishes?
Eating out, research, social media, past techniques and recipes.
Who was your greatest influence?
Marco Pierre White and Gordon Ramsay.
Tell us three chefs you admire.
Gordon Ramsay, Tom Kerridge and Adam Reid.
What is your favourite cookbook?
Eleven Madison Park.
Who do you think are the chefs to watch over the next few months?
Jack Bond at The Cottage in The Wood and Elliot Hill at Chester Grosvenor.
What’s been your favourite new restaurant opening of the last year?
Onda Pasta Bar by Sam Astley-Dean and Higher Ground by Joe Otway. Both restaurants are in Manchester and are fantastic.
Sushi College Launches New Programmes for Chefs Seeking to Master Authentic Japanese Cuisine
Tokyo College of Sushi & Washoku London, renowned for its expertise in Japanese culinary traditions, has unveiled an exciting series of programmes designed for chefs and food professionals eager to elevate their skills. These courses, held at the heart of London, offer an immersive experience into the techniques, flavours, and artistry that define Japanese cuisine.
With a strong focus on authenticity and precision, the programmes cater to a wide range of culinary needs, from intensive training on specific topics to full masterclasses that explore the breadth of Japanese cooking. These courses promise to inspire chefs with both traditional methods and modern interpretations, all taught by industry experts.
Immersive Masterclass: Secrets of Japanese Cuisine
One of the highlights of the new offerings is the 3-hour masterclass designed for chefs and culinary enthusiasts alike. Participants will explore iconic Japanese ingredients, learn time-honoured cooking techniques, and discover how to balance simplicity with stunning presentation.
Discover the Tokyo College of Sushi & Washoku HERE.
Schedule
- Mondays, 11:00 AM – 2:00 PM
- Dates: January 13, 20, 27; February 3, 17, 24; March 3, 10
- Fee: £200 + VAT (includes all ingredients)
What Participants Will Learn:
1. Signature Japanese Ingredients – Master the use of miso, yuzu, tofu, wasabi, and other staples that define Japanese cuisine.
2. Traditional Fermentation Techniques – Discover the ancient art of fermentation to enhance both flavour and health benefits.
3. Authentic Cooking Methods – Sharpen skills in grilling, simmering, and precision cutting.
4. Modern Elegance – Learn the principles of healthy, sustainable cooking paired with contemporary plating techniques.
The course includes a 30-minute tasting session, allowing participants to enjoy their creations and appreciate the harmony of Japanese flavours.
Advanced and Bespoke Training Options
In addition to the masterclass, the college offers bespoke training sessions tailored to the unique needs of culinary professionals. These flexible options are ideal for those seeking more personalised instruction or looking to focus on specific skills:
• High-End Omakase – Learn the art of creating bespoke, chef-led dining experiences.
• Vegan Sushi – Explore innovative approaches to plant-based sushi.
• Charcoal Grill Techniques – Perfect the nuances of grilling with traditional Japanese methods.
• Traditional Seasonings – Understand the unique flavour profiles of Japanese seasonings and their applications.
• Sensory Taste Training – Develop a refined palate for creating balanced dishes.
The college also addresses essential skills such as hygiene and nutrition for raw fish, ensuring chefs are equipped to handle ingredients safely and responsibly.
Flexible Learning Formats
To accommodate the busy schedules of culinary professionals, Sushi College offers several learning formats, including:
• Short, intensive courses over a few days.
• Weekend sessions for convenience.
• Morning classes to fit seamlessly into a working day.
For restaurants or larger teams, off-site and staff training programmes are available. These can be customised to meet specific requirements, making them a valuable resource for businesses aiming to enhance their offerings.
A Commitment to Excellence
Sushi College’s programmes combine traditional techniques with modern culinary innovation, creating an opportunity for chefs to expand their repertoire while embracing sustainable practices. These courses are not only a celebration of Japanese culinary heritage but also a pathway to mastering skills that can be applied across a variety of cuisines.
For more information or to book your place, visit the official website at www.sushicollege.uk or email info@sushicollege.uk
Take the next step in your culinary career and experience the transformative power of authentic Japanese cooking.
SÉZANNE Tokyo Awarded Third Michelin Star
Daniel Calvert becomes first British chef to win 3 Michelin stars abroad.
Daniel Calvert and team at SÉZANNE, Tokyo, are thrilled to have been awarded a third Michelin star less than four years after opening in the most recent edition of the Michelin Tokyo Guide. Awarded in October 2024, less than four years after the opening of the French restaurant at Four Seasons Hotel Tokyo at Marunouchi, the third star recognises the team’s incredible hard work and meteoric rise to success.
The restaurant was first opened in July 2021 by Calvert who, British born, arrived in Tokyo from Belon in Hong Kong, a restaurant which he took to #4 on Asia’s 50 Best Restaurants list. His vision for renewing classic French recipes using modern culinary techniques and Japanese influences quickly took hold, with the restaurant earning its first Michelin star less than 6 months after opening and a second star following in 2022. Along with a third star this year, SÉZANNE also placed first in Asia’s 50 Best Restaurant Awards in 2024.
Calvert’s cooking celebrates the diversity and exquisiteness of Japan’s produce, taking seasonal ingredients from prefectures across the country and celebrating them through refined techniques. Japan’s finest seasonal ingredients are celebrated through a series of ever changing omakase-style lunch and dinner menus, take the Hokkaido corn, for example, which Calvert slow dries for a week before the kernels are plucked to form a polenta which is leavened by a homemade yeast created some years ago. Premium fatty sanma, the quintessential fish of autumn in Japan, is a customary serving too, lightly marinated and served in a pastry with caramelised onions and green olives.
In his work, Calvert ingeniously spotlights his worldly culinary experiences while celebrating the fruits of Japan’s seasons. A Terrine of foie gras uses Chinese techniques and flavours, for example. The team marinates Japan-raised chicken in Chinese soy sauce and stuffs spices like star anise into the centre of the terrine which is served alongside a freshly-baked brioche. Chinese delicacy, Shanghai hairy crab, meanwhile, is marinated in French Jura region’s yellow wine, and served with Japanese short-grain rice, Koshihikari.
Commenting on the award, Calvert said: “We are deeply humbled and immensely proud to receive the most prestigious recognition in our industry. Thank you to the Michelin Guide for placing their trust in our commitment to excellence. This distinction belongs to every single member of our team who has poured their heart into our vision, and it is through their tireless devotion that we have achieved this monumental milestone. We are also deeply grateful for the support of our guests and partners who have been right there with us on this extraordinary journey.”
Looking over the iconic boulevards of Marunouchi, the dining room’s interiors balance simplicity with intricacy, creating a feeling of relaxed luxury. Curated by acclaimed designer Andre Fu, the design blends French craftsmanship with Japanese elements to set the stage for Chef Daniel’s cuisine. Guests can take a seat by the silk-lined French panels for an intimate meal, or dine by the sleek show kitchen for a closer connection with the cooking journey. A Chef’s Table Private Room offers guests the chance to experience the culinary performance first hand, hosted personally by Calvert.
Chef of the Week: Jay Brown, Chef Patron at Liverpool Road Social in Liverpool
How long have you worked at your current restaurant?
I have run and owned Liverpool Road Social for 20 months since we opened.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking developed at the age of 9-10 – I opened a mini ‘café’ at my family home. I learned my skills at Liverpool Community College aged 15-16.
What do you enjoy most about being a chef?
The open creativity it brings, and the freedom to express myself through food.
Name three ingredients you couldn’t cook without.
Rosemary, garlic and onions.
Which piece of kitchen equipment couldn’t you live without?
Microplane or blow torch. Actually, blow torch is the one!
What food trends are you spotting at the moment?
I’d have to say ‘cut back fine dine’ as I think the fine dining scene isn’t the ‘in thing’. As a result, skilled fine dining chefs are finding new ways to use their talents in a more relaxed setting.
What do you think is a common mistake that lets chefs down?
A very common mistake in chefs is overcomplicating food. Also, big ego vs small talent is a problem I see a lot of.
What is your favourite time of year for food, and why?
It has to be summer or winter for me. I love all the bright colours that summer brings, and I also love game season. The chance to slow cook shows skill in my eyes, so winter floats my boat.
Which of your dishes are you most proud of?
It’s a common answer, I bet, but I’m proud of every dish I produce if I’m honest.
How do you come up with new dishes?
I love to recreate retro/old English food and fuse both to create fun nostalgic food with classics.
Who was your greatest influence?
I can’t say I’ve ever had a greatest influence, if I’m honest. But, I do love the works of the Marco Pierre White/Ramsay/early Aubergine team era. Plus, the good chefs I have worked with over the years have added to my longevity.
Tell us three chefs you admire.
• Marco Pierre White
• The chefs at Fallow Restaurant!
• Clare Smyth.
What is your favourite cookbook?
• Larousse Gastronomique
• Nose To Tail Eating by Fergus Henderson
• Pitt Cue Co.
Who do you think are the chefs to watch over the next few months?
My brilliant team and me!
What’s been your favourite new restaurant opening of the last year?
I’ve been so busy building my own restaurants’ profile that I haven’t really had the chance to notice any brand-new restaurants. I’m keen to try the ‘new’ Ivy of Liverpool though!
Chef of the Week: Jamell Small, Private Chef in London
How long have you worked at your current restaurant?
I’m currently working with Future Plates doing a combination of Caribbean and African inspired cuisine at events (i.e. black history month) and I have also worked with Chef Jason Howard for more than 7 years on consultancy projects for restaurants.
Where did your passion for cooking come from and where did you learn your skills?
My passion started when I was 3 years old and I mastered it by 5 whilst cooking with my mom, she was a Rasta. It was all amazing to me. My grandmother (St Vincent born) also taught me to cook along with my mother’s mom who loved to cook for me, and I’d help. I gained skills from each one of them, as well as an understanding and love for food.
What do you enjoy most about being a chef?
I love history and culture, so learning different cuisines from other countries and connecting them is what I enjoy the most about being a chef.
Name three ingredients you couldn’t cook without.
Scotch Bonnet, thyme (both types) and clove.
Which piece of kitchen equipment couldn’t you live without?
Always a knife, as that’s the top priority equipment that you need to perform all duties for prep.
What food trends are you spotting at the moment?
At the moment I’d say African, Caribbean and Portuguese, as the culture connecting these countries and very similar. The dishes just have different names and spices.
What do you think is a common mistake that lets chefs down?
Mostly the workplace environment seen in some establishments, looking down on chefs of different cuisines and culture. The way that some chefs shout, bully, speak down to others is something that needs to be addressed. You’re always learning and never know all, so to be humble and show respect is a big thing for me. You give what you put out.
What is your favourite time of year for food, and why?
So, as I am from the Caribbean (Barbados), December would be my favourite time. We make what is called Black Cake (Christmas cake), rum cake, baked ham, field peas and so much more. It’s definitely my number one time of the year.
Which of your dishes are you most proud of?
It would have to be my roasted onion stuffed flying fish on a polenta herb mould with five finger (star fruit) sauce and green oil with micros.
How do you come up with new dishes?
I’m an overthinking chef. I do research on connecting cultures, test and modify until I have the dish I want to perfect.
Who was your greatest influence?
That will always be chef Jason Howard. From the time we met in 2017, he saw what no one else saw and took me under his mentoring and guided me. He helped me understand my pallet, flavours, how to simplify and maximise any ingredient. He pushed me to be a lion of my skills.
Tell us three chefs you admire.
Chef Jason Howard, Chef Massimo Bottura and Chef Malcolm Knight.
What is your favourite cookbook?
My favourite cookbooks have to be those by Antonio Bachour.
Who do you think are the chefs to watch over the next few months?
It’s hard to say as everyone is evolving, but to name a few would be chef Ope Odutayo, chef William Chilila (Future Plates) chef Jason Howard, chef Damian Reid (Baobab Kitchen, Barbados) just to name a few.
What’s been your favourite new restaurant opening of the last year?
Nico Restaurant Derby.
The 2025 Student Pastry Chef of the Year is Open for Entries!
Now in its fifth year The Chefs’ Forum Student Pastry Competition of the Year 2025 is open for entries and welcomes applications from students and apprentices currently studying a hospitality and catering course or apprenticeship in the UK.
The competition showcases the great student and apprentice talent within the UK’s colleges, learning providers and universities. At the same time it also advertises the tremendous opportunities currently on offer in the pastry sector across the country and abroad.
To enter we require a CV, 3 photos of either plated desserts, cakes and/or decorative items and a description outlining why you wish to enter the competition (This could be presented as a short video or in writing).
The 13 top pastry chefs judging the final will be:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Bobby Singer – Executive Pastry Chef at The Savoy Grill by Gordon Ramsay
- Michael D’Angelo – Executive Pastry Chef at Kensington Roof Garden
- Franciane Tartari – Pastry Chef Consultant
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Rebecca Marshman – Group Head Pastry Chef at BaxterStorey
- Mohan Boddula – Group Executive Pastry Chef at Sexy Fish
- Nelson Sa – Freelance Executive Pastry Chef
- Miranda Reci – Freelance Pastry Chef
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Mauro Di Lieto – Executive Pastry Chef at The Landmark London & Bake Off: The Professionals Winner 2023
- Martin Chiffers – International Pastry Consultant
Please note: This competition is open to all students and apprentices, regardless of age, currently enrolled on a culinary/hospitality and catering course or apprenticeship in the UK.
Take look at this year’s final:
We look forward to seeing your name in lights as the competition progresses!
For more information and entry details please email alexandra@redcherry.uk
Chef of the Week: Samuel Brook, Chef Patron at Pretty Little Pastries in Devon
How long have you worked at your current restaurant?
I have been running my business for 8 years, full-time since 2019.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking probably comes from my passion for eating, but also feeding other people.
What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is making others happy with what I create. There is nothing like seeing someone’s reaction when they really enjoy something!
Name three ingredients you couldn’t cook without.
Three ingredients I can’t live without: dedication, perseverance and passion. But, in terms of food, I can’t narrow it down. The pastry larder is too vast, and full of delectable ingredients.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid, it’s like another arm.
What food trends are you spotting at the moment?
Probably variations on Viennoisserie. For example, things like the Crookie.
What do you think is a common mistake that lets chefs down?
A common mistake that chefs make is thinking that it’s going to be easy, and not practicing the basics and the boring, therefore not being efficient enough as they progress.
What is your favourite time of year for food, and why?
I can’t say I have a favourite time of year for food, it’s all about embracing what is available and when it’s at its peak. Spring is wonderful for all the fresh young produce like forced rhubarb, then summer comes with its bounty of berries, autumn where Britain produces some of its best in terms of fruit, apples, pear, plums, and then were in to winter and playing with citrus and Christmas indulgence.
Which of your dishes are you most proud of?
It is very difficult to isolate just one thing I make, and be proud of it. There are some desserts which stand out like Chocolate and Hazelnut or ‘Milk’, both very good, but Viennoisserie is hugely enjoyable. Turning out chocolates or putting macarons in the oven is always going to be nervy, because you’re not sure what they will be like until they’re out. And then, there is sugar work, which is widely regarded as the pinnacle of pastry work, and creating sugar showpieces of incorporating sugar work into a croquembouche is something to look at and think, ‘yeah, I did that’.
How do you come up with new dishes?
Coming is up with new dishes is one of the most enjoyable things you can do as a chef, where you let your creativity run wild, and then work at bringing them to fruition on the plate.
Who was your greatest influence?
I’m not sure if I have a greatest influence, it’s more of a desire to be better and keep improving.
Tell us three chefs you admire.
Guilliame Mabileau, Benoit Blin and Stephane Kline.
What is your favourite cookbook?
Le Manoir aux Quat’ Saisons or Alinea.
