So You Think You Know All About Sushi?
On Monday, July 22nd, So Japanese Restaurant in London hosted the second pre-opening showcase for the newly established Tokyo College of Sushi & Washoku London. The purpose of this exclusive event was to introduce the college’s curriculum and expertise to culinary professionals and enthusiasts.
The Tokyo College of Sushi & Washoku is the first culinary school in the UK dedicated exclusively to Japanese cuisine. It offers a range of courses, including a full-time professional diploma and part-time intensive short courses. These programs cover essential Japanese culinary techniques, from sushi making and knife skills to the preparation of traditional Washoku dishes.
The courses also offer in-depth training in Japanese culture, food culture, taste training and Japanese language lessons.
There will be two kitchen classrooms, each able to take up to 24 students, so there is capacity for 48 students to learn at the same time.
Students must be over 18 at the start of the course and there are courses ranging from six weeks, to six months, depending on individual requirements. Professional chefs can also organise flexible, bespoke, day-release courses to fit around their existing work commitments.
Rinri Mizuno CEO of Tokyo College of Sushi & Washoku and his son Louis attended the event and enjoyed meeting some of London’s finest chefs and Japanese cuisine enthusiasts in advance of the school’s official launch this September, Mizuno said
“London was the obvious choice for our flagship school outside of Japan. I studied here and love the rich mix of culture that London has to offer. I feel that now is the right time as you only have to look at the huge upsurge in overseas Japanese restaurants; from 24,000 in 2006 to 187,000 today in 2024. We want to pass on our knowledge and expertise, so our graduates can work anywhere in the world with an internationally, government endorsed qualification in the art of sushi and Washoku, as well as a sound knowledge of Japanese food, culture and taste training.”
The pre-opening showcase gave the attendees a unique opportunity to observe Sushi Masters, Chef Yoshihiko Shida and Karou Yamamoto in action, demonstrating authentic Japanese cooking techniques, elite knife skills and perfect presentation.
Student Recruitment Manager, Natalia Ilchenko played MC welcomed the guests to the taster session, introducing herself as the go-to contact for any enquiries relating to courses at the school.
The Chefs’ Forum’s Director, Catherine Farinha then talked of our delight in working with the school to host the second in a series of warm-up events in advance of the Grand Launch set to take place on the 19th September at the newly built school in Wood Lane, White City.
Details of the forthcoming launch will be announced shortly, but any chefs interested in attending should make contact with brogen@redcherry.uk.com and save the date.
Guests also had the chance to sample a variety of sushi and washoku dishes, showcasing the meticulous preparation and presentation that are hallmarks of Japanese cuisine. The event was open to hospitality professionals and was very well attended.
The tasting menu consisted of:
Nigiri sushi
Inari sushi
Mackerel stick sushi
Hosomaki
Wagyu beef dishes
Vegan sushi
Masaru Wanatabe, College Principal and Spokesperson for the Tokyo College of Sushi & Washoku, emphasised the institution’s mission to impart a deep understanding of Japanese culinary arts, adapted to local cultures and environments.
“Our curriculum starts with the basics, requiring only a passion for Japanese food and a desire to learn the traditional crafts associated with it.” he said.
“It is wonderful to see so many people here from our industry and I am excited to welcome them all to come and see the new facility in White City for the opening ceremony on the 19th September.”
He continued
“Our chefs have over 60 years’ experience between them and have taught over 12,000 chefs from across the world, many of whom have gone on to achieve culinary greatness and 12 have even won Michelin stars. Students at our Sushi School can be assured of the highest possible standards of expert tuition by Japanese Government approved Sushi Masters.”
Neil Nugent, an accomplished Development Chef, Innovation expert and Founder of the Panku street food brand attended on the day, he said
“This event was extremely informative and London is ready for a school like this, as Japanese food becomes part of our everyday lives.
We have over 150 Panku kiosks within Asda stores throughout the UK and we look forward to not only attending the school ourselves, but also to send our sushi trainers along for some world-class enrichment and CPD.”
Fei Wong, Group Dim Sum Chef at Tao Group really enjoyed the day, she said 
“It was wonderful to see the culture and ingredients used and the sill level was astounding. I was very interested to learn that classes can be structured around individual business requirements and I would be very interested in attending the school.”
Nick Smith, Head Chef at Lloyds of London was delighted to attend, watch the demonstration and network with his culinary peers over lunch, he concluded
“I love Japanese cuisine. Today’s teaser session was insightful and I found it really interesting. I learnt lots of new tips and really enjoyed seeing the ‘one cut’ knife technique live. I’m so happy that there is now a school in London where local chefs like me with a passion for Japanese ingredients and cuisine can attend and learn from the very best in the business. I am really grateful to have been invited to this special event today.”
This event not only highlights the college’s commitment to promoting authentic Japanese cuisine in the UK but also provides a platform for networking and learning among London’s culinary community.
Please email natalia@sushicollege.uk to discuss the courses, registration and partnerships.
Visit the Tokyo College of Sushi & Washoku website HERE.
Photography by Carlos Farinha.
3 Flavours that Rock!
3 Flavours Kitchen, the latest culinary concept by internationally acclaimed Chef Chanaka Fernando, has launched an exciting new menu at The Rock Inn in Waterrow, Somerset. The launch marks a significant milestone for the popular culinary brand ‘3 Flavours’, known for its commitment to fresh, seasonal ingredients and local suppliers.
3 Flavours already has a duo of thriving neighbourhood eateries in Barnet and Banbury and ‘3 Flavours Kitchen’ is the first to launch in the Southwest, with many more planned to roll-out in the near future.
Chef Chanaka Fernando’s vision for 3 Flavours Kitchen is to provide an exceptional dining experience that combines culinary excellence with the charm of Waterrow, near Taunton.
“We are thrilled to bring our new menu to The Rock Inn,” Chanaka told The Chefs’ Forum. “Our focus is on delivering high-quality, flavourful dishes that celebrate local produce and innovative cooking techniques.”
The grand opening event on July 18, 2024, saw guests sample the new menu while enjoying complimentary bubbles. The event marked the beginning of a series of openings planned across the Southwest, aiming to bring the renowned 3 Flavours Menu to a broader audience.
There was a special Puja ceremony at the start of the event that saw friend and family light candle wicks set in coconut oil to bring blessings for prosperity and success to The Rock Inn as a business.
The Puja serves as a spiritual foundation for the business, creating an atmosphere of sanctity and auspiciousness. It is a moment to reflect on ethical business practices and to commit to contributing positively to society. This was so lovely to see and its clear that business partners Chamila Chathura and Chanaka Fernando have plenty of love and support around them, willing them to do well.
Steaks are a standout feature on the menu with options such as the Rib-Eye Steak (250g) priced at £26.50, Sirloin Steak (250g) at £25.00, and Rump Steak (250g) at £21.00. Diners can enhance their steak experience with a variety of sauces, including peppercorn, mushroom, béarnaise, garlic butter, and chimichurri for an additional £2.00 each, or upgrade to a luxurious truffle red wine sauce for £3.00.
Grill & Burger highlights include the Grilled Chicken Burger at £14.50 and the 3 Flavours Signature Beef Burger at £15.00, both served with caramelised onions, truffle mayo, rocket, ketchup, relish, and fries. Seafood lovers can indulge in the Miso Grilled Salmon at £23.50, served with a Japanese salad and sesame.
Vegetarian options feature the Grilled Cauliflower Steak (v) at £15.50, paired with roasted pepper sauce, basil, and olive salsa, and the Grilled Vegetable Burger (V) at £11.00, featuring caramelised onion, mushroom, grilled courgettes, hash browns, rocket, and spicy mayo.
Curries are a cornerstone of the new menu, offering a range of aromatic dishes served with steamed rice and crispy shallots. Notable dishes include the Monkfish & Tiger Prawn curry at £22.00, Aromatic Chicken Green Curry at £16.50, and the Ceylon Lamb at £17.50.
Desserts include Strawberry and Prosecco Cheesecake, Mango & Passion Fruit Mousse, and Chocolate Truffle Mousse are all priced at £8.50.
Chanaka has sculpted his menu through his vast culinary knowledge, drawing influence from around the world.
3 Flavours at The Rock Inn is now open for breakfast, lunch and dinner. To book, call 07950 661507.
Photography and film by Carlos Farinha.
Chef of the Week: David Jordan, Head Chef at Bonds of Mayfair in London
How long have you worked at your current restaurant?
I’ve been work at Bonds of Mayfair for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
My mother and father were my greatest influence on cooking. They grew all their own vegetables and sourced local products from farmers markets, always experimenting with food.
What do you enjoy most about being a chef?
What I love most about cooking and my job is that I’m am always learning. It’s never boring and the challenges I get when really busy are so rewarding – high fives all round on a good busy night.
Name three ingredients you couldn’t cook without.
Picking just three would be impossible – but here are my top picks –
- Salted butter (heaven!)
- Double cream
- Cornflour
- Parmesan
- Garlic
Which piece of kitchen equipment couldn’t you live without?
My Japanese knife/axe is just a great allrounder. It is sharp as a razor and strong enough to chop bones.
What food trends are you spotting at the moment?
There’s a restaurant in Manchester called ERST. The chef Patrick Withington is quirky, not fancy but honest and different, and he doesn’t rip off the customers.
What do you think is a common mistake that lets chefs down?
The biggest mistake that chefs make would have to be lack of attention to detail. My saying is “attention to detail is retail.”
What is your favourite time of year for food, and why?
Spring, everything is new in season from lamb to asparagus and gulls eggs etc.
Which of your dishes are you most proud of?
My hot chilli peppered strawberries with a great homemade vanilla ice-cream! So simple but blooming awesome. The seafood dish I’m most proud of is a lobster thermidor!
How do you come up with new dishes?
By being innovative – different but using classic ingredients, using ones imagination.
Tell us chefs you admire.
There is one chef who was my greatest influence and mentor – Robert Sloan, he was chef proprietor along with his brother David Sloan, the general manager! Two brothers, side by side, producing the best quality food and service with a huge punch of passion.
What is your favourite cookbook?
My favourite cookbook is Larousse Gastronomic – with a preface by the food god himself, Auguste Escoffier.
Who do you think are the chefs to watch over the next few months?
Has to be Patrick Withington, Head Chef of ERST Manchester.
What’s been your favourite new restaurant opening of the last year?
It’s been open a couple of years now but my favourite recent restaurant opening has to be Mowgli Indian Street Food in London. The food is so fresh and vibrant – full of flavours!
No Smoke without Fire!
Ascot Racecourse in Berkshire is hosting the UK’s largest BBQ and cooking festival, “Smoke & Fire,” on July 20-21, 2024 – and The Chefs’ Forum will be there on the main stage.
The festival features live fire and BBQ demonstrations with gourmet barbecue flavours inspired by the Mississippi Delta and Deep South.
The Chefs’ Forum director Catherine Farinha is playing MC alongside guest chef Luciana Berry. It’s not the first time that they have appeared on stage together and the audience can be guaranteed a real show that is entertaining and educational at the same time. They will be showcasing Aussie picanha or rump cap, courtesy of Chefs’ Forum sponsor, Meat & Livestock Australia.
“It’s always a fun event and I’m thrilled to be working with Luciana again. Her Brazilian take on traditional BBQ is spectacular and she’s mixing it up in creating a beautiful Aussie picanha and ‘Feijão tropeiro’ of trooper beans, a Brazilian bean dish typical of the Southeast region, made of beans, toasted manioc or casava flour and dried meat. 
Come and see us!”
BBQ Alley will showcase the latest in BBQs and smokers, making it a haven for outdoor cooking aficionados. But the fun doesn’t stop with the food. The festival also caters to younger guests with rides, workshops, and a thrilling bucking rodeo bull contest. Adventurous foodies can test their mettle in the chili and hot wing eating challenges.
Live music will provide the perfect backdrop to this culinary extravaganza, creating a lively atmosphere throughout the weekend. Additionally, a mini Real Ale and Cider festival will offer a relaxing spot for attendees to wind down and enjoy the festivities.
“Smoke & Fire” at Ascot Racecourse promises an unforgettable summer experience, combining mouth-watering food, family-friendly activities, and live entertainment. With so much on offer, it’s an event not to be missed. Tickets are available now, so gather your family and friends for a BBQ and outdoor cooking adventure like no other.
For tickets and more information, visit the Smoke & Fire Festival website HERE.
3 For Three
Three Flavours Kitchen, the new restaurant chain by Chanaka Fernando and Chamila Chatura, will open its third outlet at The Rock Inn, Waterrow in Taunton with The Chefs’ Forum joining in with branding, menu design and organising the launch party on the 18th July.
Three Flavours are already in Banbury and Barnet and customers can both dine in, take away and there’s online ordering too which makes everyone’s lives easier.
Chanaka Fernando is a popular member of the Chefs’ Forum teaching team who regularly wows students with his creativity and technical skill.
Fernando is, perhaps, most famous for being the International Consultant Chef for Buddha Bar and has also worked for chefs such as Gordon Ramsay and Marcus Wareing.
“Three Flavours Kitchen is a really interesting concept,” Fernando told The Chefs’ Forum. “There’s something for everybody including burgers and really good curries but you can also order something a bit more special.”
Chefs’ Forum Director Catherine Farinha, said: “I’m really happy for Chanaka. Three Flavours Kitchen is a great concept, with many more set to roll-out shortly and takes advantage of his unique skills. Being local to Taunton we can’t wait to be able to order online. We are taking an integral part of the opening and our large range of top local suppliers and contacts are working alongside Three Flavours Kitchen. Both Chef Works and Bragard are supplying the chef uniforms and we have also supported on introductions to many equipment and produce suppliers, as well as social media, photography and marketing. We are ready and able help chefs and restaurateurs with any parts of openings or plans for new sites.
Get in touch with your requirements today: catherine@redcherry.uk.com
Old Fashioned, You’re Not Rang!
A recent experience at Brownsword’s Gidleigh Park in Devon, highlighted the importance of service and the reason it has retained its Michelin star for yet another year.
Chef de rang means a waiter responsible for a certain section within a restaurant and this meant Travis Sprules was looking after us all evening.
The term may be old fashioned, but the service delivered was exceptional as Chefs’ Forum Director Catherine Farinha discovered.
“The Chef de Rang oversees a dining section, ensuring tables are perfectly set, orders are taken accurately, and dishes are served with precision,” Catherine explained. “We saw it in action recently at Gidleigh and we were blown away. Chef de Rang Travis Sprules and Restaurant Manager Marek Wozniak performed to an exceptional standard.”
Travis commented on his job: “Typically a Chef de Rang coordinates with the kitchen, handles guest relations and manages the bill. Our expertise ensures a seamless, high-quality dining experience through exceptional service and detailed menu knowledge. It’s our pleasure to look after our guests and ensure they get the best at all times – from beginning to end.”
“We know you are taking pictures for The Chefs’ Forum, so I have made sure every dish is flawless to show off our food in the very best way we can. I will make sure a set the plate down at exactly the right angle that chef has intended.”
We just loved the passion and attention to detail exhibited both front and back of house and this is the reason why Gidleigh has become a firm favourite for a birthday treat. It is so wonderful to see dishes and menus change with the seasons and local produce championed with technical culinary excellence and served with the utmost of respect and precision.
Catherine continued: “For us that meant that the service started with our order of an Old Fashioned and a Bloody Mary mixed by Restaurant Manager Marek Woznaik when we arrived in the lounge over a game of draughts and didn’t stop until we’d enjoyed the last petit four and the last drop of excellent coffee in the restaurant afterwards.”
Inspired by this wonderful story of service as it should be, our lovely editor has made up a tongue twister:
Chefs may get all the attention, but the chef de rang is rarely wrong! Try saying that after a couple of Sancerre, Terre de Silex 2022 or Merlot Groult Constantia, Merlot, Langoed, South Africa 2019!
The wonderful A La Carte Menu by Executive Chef Chris Eden, expertly served by Travis comprised:
Lounge Snack
Multi seed cracker
Amuse Bouche
Gidleigh’s green leek mousse, roast onion jelly, white leek foam, old Winchester cheese crumb with bacon and chives
Canapés
- Cheese mousse tartlet with a chutney puree
- Salted cod brandade with caviar
Starter
Lobster
Lobster, dashi, kombu, XO
Squid
Squid risotto, cauliflower, Pedro Ximenez, pine nuts
Mains
Turbot
Steamed turbot, yuzu leaf, kohlrabi, carrot, dill, sea purslane
Beef
Aged filet of beef, smoked bone marrow, morels, pickled walnut puree, red wine jus
Cheese
Selection of West Country cheeses, home-made crackers, seasonal chutney, fig and hazelnut bread
To find out more on Gidleigh Park and the team visit: www.gidleigh.co.uk
Photography by Carlos Farinha.
Go Fish!
OxigenKLIMA, the patented technology used in Klima Meat dry-aging cabinets is now being used in all-new Klima Fish cabinets. The system, which allows whole fish to be hung in a special lit cabinet leverages the natural sanitising power of active oxygen to create a biosecure environment ideal for the dry-aging and preserving of fish.
Steve Snow, Managing Director and sole UK importer of OxigenKlima said:
“The new cabinets reduce bacteria and mold enhancing the safety and quality as well as eliminating any unpleasant smells that can come from fish. The OxigenKlima above all ensures the freshness of the fish, but also reduces waste for our clients.”
The system manages humidity and oxygen levels precisely creating the perfect microclimate and this controlled environment leads to a consistent and high-quality aging process.
Weight loss is also reduced. The technology includes a humidity control system that minimizes weight loss during the aging process, which can be as low as 3-4%, compared to higher losses in traditional methods. The user-friendly interface is equipped with an intuitive touch screen monitor that allows users to control and customise aging processes easily. Remote diagnostics and management features enable monitoring and adjustments from PCs, tablets, or smartphones
These features make OxigenKLIMA-equipped Klima Fish cabinets a valuable tool for restaurants, fishmongers and other establishments looking to enhance their fish preservation.
This clever unit would be a great addition to any restaurant buying in restauranteurs to maximise their buy-in, enabling them to buy larger cuts of fish and keep it fresh for three weeks. This will ultimately allow them to increase profits through better purchasing.
For more information on OxigenKLIMA, contact sales@mcstechnicalproducts.co.uk.
Gouqi – The Gucci of Chinese Fine Dining!
The Chefs’ Forum were delighted to be invited to Gouqi, to embark on a culinary adventure of a lifetime. Co-Founder and Managing Director, Alan Tang, walked us through the delightful menu and introduced us to the brilliant team.
Chef Chee Hwee Tong, Chef Patron of Gouqi also talked to us about his career and the amazing preparation of the signature Peking Duck.
“My journey into the culinary world began at age 10, inspired by my Hakka grandmother and mother, who instilled in me a deep love for cooking. One of my earliest and most memorable food experiences involved roasted duck with a fried duck egg and plain white rice, cooked barbecue-style—a simple yet profound dish that remains a favourite.
“My professional career started in 1982 as a Commis Chef at Happy Valley in Singapore, and I trained under Chef Chin Hon Yin across Asia for 14 years. My journey included positions at Carlton Hotel, Sheraton Towers, Marriott Tang Plaza Hotel, and Ritz Carlton in Singapore, where I honed my skills and embraced the philosophy that cooking is a lifestyle.
“In 2001, Alan Yau selected me as the Group Executive Chef for Hakkasan in London. Moving to London was challenging due to cultural differences and the cold climate, but I adapted with support and determination. A significant milestone was Hakkasan Hanway Place earning a Michelin star within a year, a testament to the hard work and passion of the team.
“After 18 years at Hakkasan, I was inspired by Gouqi Island in Asia to open Gouqi in February 2023. The restaurant emphasises culinary innovation, high-quality ingredients, and exceptional dining experiences. My vision for Gouqi includes expanding it into a globally renowned culinary brand through franchising.
“Among my personal favourites in London, Nangyang Blossom in Knightsbridge stands out, and at Gouqi, the Peking duck with Oscietra caviar, served three ways and carved table-side, is a highlight.
“Our signature Peking Duck is meticulously marinated and stuffed, then showered before being wind-dried for five days in a specialised drying machine with pink Himalayan salt bricks. This process purifies the air and enhances the crispiness of the skin. The duck is then roasted in our special open flame duck oven with cherry wood for about 45 minutes and carved table side.
“First, enjoy the crispy skin from the front and back of the duck, served with a golden sugar dip. Next, savour thin slices of duck meat with homemade pancakes, cucumber, spring onions, our special duck sauce, and hawthorn berry jelly strips.
The remainder of the duck is minced and stir-fried with pine nuts, diced shiitake mushrooms, sweetcorn, crispy dried vermicelli noodles, and duck sauce, served in baby gem lettuce wraps.
For an additional indulgence try a third course with Oscietra caviar.”
The Chefs’ Forum was delighted to visit Gouqi for an excellent culinary experience and try the signature Peking duck for ourselves.
We were told that it would take 45 minutes to cook, so we ordered some legendary Gouqi dim sum while we waited for the piece de resistance.
A steaming flannel was served with chopsticks as a prelude to what would be a truly excellent culinary adventure.
Award-winning Head Sommelier, Pedro Santos served us a wonderful Lychee Martini and a beautifully garnished Goji Island cocktail to start.
He also served a crisp Greywacke Sauvignon Blanc from New Zealand to perfectly compliment our dim sum and mains.
From the dim sum menu we ordered:
- Prawn and Scallop Dumpling
- XO King Crab Dumpling
- Morel Mushroom Spring Roll
- Chicken Feet with Black Bean
We had already had a won derful introduction to the delectable Gouqi Dim Sum menu on our last visit, so had already vowed to come back for the spring rolls and steamed seafood dumplings alone, as they were delicious and quite the best we’ve ever tasted.
The chicken feet were cooked to perfection, such an under sung delicacy that should be enjoyed more often, as they boast huge nutritional benefits and are also said to boost the immune system, containing collagen and minerals such as copper, magnesium, phosphorus, zinc and also calcium.
Our plates were cleared, table crumbed down in readiness for the main event – Gouqi Peking Duck and what a true wonder to discover?!
Chef Tong brought a trolly to our table, wearing a high chef’s toque, looking every bit the culinary superstar he is.
He then proceeded to service delicate, wafer thin, crispy slices of duck skin, stressing the different, but equally delicious flavour profiles of the breast and back of the bird.
The traditional accompaniments of pancakes, cucumber, spring onions and Gouqi special duck sauce were elevated with the excellent addition of hawthorn berry jelly slices, which offered a subtle sharp-sweetness, that cuts through the thin slices of beautifully moist duck meat.
Next, we plumped for Dried and Fresh Scallop Egg White Fried Rice from the A La Carte Menu, accompanied by perfectly steamed Baby Pak Choi and Hong Kong Gai Lan, both served with a delicious oyster sauce.
Our rice was mixed (the crispy with the steamed), prepared and served in dainty bowls by our excellent waiter, Bradley.
The blend of rice textures as well as the dry and fresh scallop, enveloped in the feather-light fried egg was the perfect combination – Again, huge compliments to the chefs!
The perfect end to the perfect journey into Chinese gastronomy at Gouqi was a Miniature selection of desserts, expertly created by Pastry Chef, Amy Stoyle.
Amy lived in Hong Kong for several years and has a strong Michelin-starred and fine dining background, working in restaurants across London. She presented a beautiful assiette of miniature desserts and they were all so delicious, it was impossible to have a favourite:
- Scarlet Monkey
- Banana Raspberry and Peanut
- Midnight Sun
- Mango Black Sesame and Passion Fruit
- Gouqi Valley
- Dark Chocolate, Matcha and Goji Berry
- Hidden Treasure
- Strawberry Yuzu and Fennel
- Tropical Dragon
- Coconut, Lychee and Dragon Fruit
The Chefs’ Forum can certainly recommend Gouqi for your next culinary adventure and are delighted to offer our members a complimentary welcome cocktail on your first visit, if you book before the end of August, please quote TCF GOJI on reservation, either by phone or online.
For more information about Gouqi and the rich and varied Michelin-star-worthy menu, visit www.gouqi-restaurants.co.uk
Photography by Carlos Farinha.
Chef of the Week: Yoshihiko Shida, Chef Tutor at Tokyo College of Sushi & Washoku London
How long have you worked at your current restaurant?
10 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion comes from natural ingredients, and I learned my skills in hotels and restaurants in Japan and Switzerland.
What do you enjoy most about being a chef?
The opportunity to make luxurious dishes with simple ingredients.
Name three ingredients you couldn’t cook without.
Rice, bonito flakes and kelp.
Which piece of kitchen equipment couldn’t you live without?
Japanese knives, chopping boards and frying pans.
What food trends are you spotting at the moment?
Dishes that are simple, healthy, sustainable and earth friendly.
What do you think is a common mistake that lets chefs down?
One common mistake that lets chefs down is disposing of important ingredients too easily. Often, chefs may overlook or discard parts of ingredients that can add valuable flavour, texture, or nutritional benefits to a dish. For example, vegetable scraps can be used to make a rich stock, and fish bones can enhance the depth of a seafood broth. Learning to utilise every part of an ingredient not only minimises waste but also maximises the potential of each dish, demonstrating both creativity and resourcefulness in the kitchen
What is your favourite time of year for food, and why?
My favourite time of year for food is winter. During this season, we have the opportunity to use ingredients that have been preserved, such as pickled vegetables, cured meats and dried fruits. These ingredients are often incorporated into warm, comforting dishes that are perfect for the colder weather. The rich, hearty flavours that come from preserved foods add a unique depth and warmth to winter meals, making them particularly enjoyable.
Which of your dishes are you most proud of?
Sushi!
How do you come up with new dishes?
I come up with new dishes when I am deeply immersed in my work. Being fully absorbed in the creative process allows me to experiment and innovate. As the philosopher Friedrich Wilhelm Nietzsche said, “When one is seriously absorbed in their work, inspiration follows.” This focused dedication helps me draw inspiration from various sources, whether it’s the ingredients I work with, the techniques I use, or the culinary traditions I explore.
Tell us three chefs you admire.
Escoffier, Toru Okuda and Chef Nobu.
What is your favourite cookbook?
Sushi Science.
Who do you think are the chefs to watch over the next few months?
Chef Endo Kazutoshi.
What’s been your favourite new restaurant opening of the last year? Kioku by Endo at OWO London.
Chef Paul Ainsworth’s Debut Cookbook Launches Today!
Michelin-starred Chef Paul Ainsworth, who runs The Ainsworth Collection in Cornwall, is delighted to announce the release of his debut cookbook, For the Love of Food (Pavilion Books, £26).
For the Love of Food is a curated collection of recipes inspired by Paul’s entire life’s work, each segment exploring a different chapter of his journey. The book, which has been 18 years in the making, sets out to redefine everyday enjoyment and is a treasure trove for those seeking an elevated dining experience at home.
Achievable for both seasoned cooks and beginners, readers can find dishes from his Cornish restaurants The Mariners and Caffè Rojano, as well as family dishes he loves to cook at home.
Recipe highlights include:
– Land & Sea Crumpet
– The Mariners’ Scotch Egg
– Granny Ainsworth’s Chip Butty
– Mackerel Bruschetta with Pesto Mayonnaise
– St Enodoc Asparagus with Seaweed & Garlic Butter
– Piri Piri Chicken Schnitzel
– Cornish Crab, Black Linguine & Overnight Tomatoes
– Sticky PX-Glazed Chicken Wings & Pickled salad
– Bitterne Park Guest House Strawberry Trifle
Paul commented: “This cookbook includes some of my favourite recipes from the past 18 years. It also pays homage to the amazing people who have supported and shaped me as a chef, from my wonderful parents and tutors to the late-great Gary Rhodes, Marcus Wareing, and Gordon Ramsay who continues to share his friendship and guidance today. Throughout the book I have shared my journey as a chef and the stories behind each dish. This cookbook is designed to be used daily, for all occasions, by cooks of all levels. I hope the recipes will inspire you and show you how to take your cooking to the next level!”
