Chef of the Week: Brin Pirathapan, MasterChef 2024 Winner

How long have you worked at your current restaurant?
I’m the MasterChef 2024 winner and I’m just starting to dive into the world of food.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking definitely comes from a range of places. Firstly, my parents always served vibrant, Tamil Sri Lankan food with bold flavours which gave me a great understanding of what makes a good plate. Secondly, whilst at university, I wanted to access tasty food but I was on a student budget so I pushed myself to learn as much as possible during that time.

What do you enjoy most about being a chef?
Food has essentially allowed me to follow a passion and given me the chance to pursue a career change. Cooking has changed my life and I hope it continues to bring amazing opportunities my way.

Name three ingredients you couldn’t cook without.
Gochujang, lime and cider vinegar.

Which piece of kitchen equipment couldn’t you live without?
My knives, the trusty sieve that basically got me through MasterChef and that one wooden spatula that seems to be perfect for everything and seems to keep going forever.

What food trends are you spotting at the moment?
Championing British produce, zero-waste cookery and those scrumptious, glazed brioche rolls that seem to be starting many meals.

What is your favourite time of year for food, and why?
Whichever time of the year I go on holiday and get to spend my time eating and discovering new food.

Which of your dishes are you most proud of?

1. Octopus, grapefruit and rose – Grapefruit and rosé poached and charred octopus, fennel veloute, grapefruit salsa, candied grapefruit, pomme souffle with a grapefruit dust and a rose, grapefruit and octopus sauce. We were tasked to create a dish based on an ingredient we didn’t like and I can’t stand grapefruit, so naturally it appears everywhere in that dish.
2. South American surf and turf based on my travels with my fiancé – Coffee coated fillet steak, pomme puree, pan seared scallops and langoustines, a langoustine ceviche chimichurri, tempura samphire, cassava chips, chorizo crumb, mussels and a seafood moqueca sauce.

How do you come up with new dishes?
I start with a brief and try to build on the first thing my mind comes up with. Once I’ve created a dish in my head I’ll often try it out properly and realise it isn’t right but the tweaking that happens from that stage is definitely what creates the dishes I’m proud of.

Tell us three chefs you admire.
Michel Roux Jr, Clare Smyth and Adam Handling.

What is your favourite cookbook?
Nathan Outlaw’s Fish Kitchen.

What’s been your favourite new restaurant opening of the last year?
Puro by Tommy Thorn.

Enhance Your Culinary Skills at Sushi School

The ultimate course in all things sushi and Japanese cuisine (Washoku) has come to London. Last Monday saw a fantastic pre-launch event, held at London’s So Japanese Restaurant in Spitalfields.

Over forty chefs attended the special Sushi & Washoku demonstration and tasting and really enjoyed watching demonstration chefs Yoshihiko Shida and Kaoru Yamamoto.

The chefs were very impressed with the skill and expertise of Yoshihiko and Kaoru and loved listening to Sushi School Principal, Masaru Watanabe as he hosted the event and talked the chefs through the various course options on offer.

We caught up with Masaru on the day to get further details on the school and courses available in this short Q&A:

The art of sushi and sashimi is a long apprenticeship in Japan. How will the course break down the necessary skills you need to learn to become a master?

We teach how to cook Japanese authentic cuisine systematically and efficiently. Students will learn Japanese knife skills, traditional recipes, authentic tastes and cultural background including some Japanese language.

Who do you expect to sign up for the courses?

We believe there are two major demands of our college. First are young future chefs who will learn basic Japanese cooking skills. Second are food industry demands. This suits current chefs who want to switch their careers to Japanese cuisines and businesses that need some Japanese training.

Who will be supplying the ingredients?

Some of special ingredients must be from Japan. However, most of ingredients are from local suppliers. Most of our graduates will use the local suppliers after completing our study. They need to learn where and how they will get the appropriate ingredients.

There is an optional opportunity to buy a knife set as part of the courses. Who will those be supplied by?

We have good support from Japanese wholesalers regarding uniforms, dishes, and many utensils. For the Japanese knives we use the Japanese Knife Company based in London

How much is knife skill a part of the courses?

To begin knife skills will be taught extensively. However, knife skills are required in every cooking lesson. All students must learn how to use Japanese knives in all cooking classes. We strongly recommend students to have self-training of knife skills at home.

Is the teaching based on traditional Japanese skills?

We start with traditional Japanese skills. For example, we teach how to cook authentic Japanese rice with traditional clay pot so students get an idea of the correct flavours. After that students can translate what they have learnt to modern equipment like rice cookers. However, it’s really important to master the basic skills first.

How will graduates be able to use their certificates?

We are the private institution and our certificate is not an official qualification. It’s a kind of warranty to prove that our students did learn authentic Japanese cooking under Japanese government authorised organisation control.

How will you be extending the courses in the future?

In our Tokyo HQ college (Tokyo College of Sushi and Washoku London), there are 2 years and 3 years full time courses focusing only to Japanese cuisine and food culture. We have a lot more that we want to teach, and introduce, outside Japan. Once we have a certain number of basic course graduates, we will develop higher and deeper course programs in the future.

Any chefs interested in taking a course at the Tokyo College of Sushi and Washoku London will have another chance to attend a second pre-launch event, also being held at So Japanese restaurant in Spitalfields on the 22^nd of July.

If this is you, please contact Brogen@redcherry.uk.com to secure your place and register your interest with the Tokyo College of Sushi and Washoku London

Sustainable Fish is a Reality for Chefs, Importers, Wholesale and Retail!

The first Sustainability Seminar and Fish Chefs Lunch, organised by The Chefs’ Forum, took place on Monday 24th June at the upscale Sexy Fish restaurant in London’s Mayfair. Fifty attendees, including speakers from international fish production, research and fair trade discussed the latest in fish sustainability and enjoyed a lunch created by Sexy Fish Group Restaurant Chef Director, Bjoern Weissgerber in a beautiful setting. The Coral Room at Sexy Fish Mayfair was the perfect venue for this nautical-themed event, with a dedicated bar, illuminated amber onyx floor and two of the largest live coral reef tanks in the world.

Bjoern said

“It was fantastic to welcome fifty top chefs and food industry experts to Sexy Fish. I am extremely grateful to The Chefs’ Forum and Maris for putting this together and I am delighted with the way in which it was organised, from start to finish. I really enjoyed experimenting with new fish species and learning about their provenance. It is really important that we know the carbon impact of ingredients in our menus and fish is a major focus for us at Caprice Holdings, throughout all brand concepts. It was really interesting to hear the talks today and learn more about Fair Trade, welfare and sustainability standards.”

Sustainably-farmed, high-welfare Barramundi, Snow Cod, Tiger Prawns and Tilapia made up the menu of the lunch and each of the producers gave a talk about how their products are meeting global sustainability standards.

Jaqueline Pfyl, Senior Director of Industry Marketing at Fair Trade USA said “Conscious consumers recognise that when they see the Fair Trade Certified label on a product it has met a set of rigorous standards supporting sustainable and responsible consumption and production, making it easier for them to choose items that align with their values. Consumers are looking for brands and certifications that they can trust, and over 60% of the population trusts the Fair Trade Certified label.  They look for the stories behind the items they buy and understand that their purchases make a true difference for people and communities around the world. 86% of consumers want more sustainable and equitable products in the post-pandemic market.”

Andrea Zick, PhD researcher & sustainability expert at Brunel University, said “Putting sustainability on a menu is a delicate balancing act. Consumers and diners want to know where the food they are eating comes from and how its production impacts local communities. Sustainability, at its core, is about making sure that production is harmonious with its surroundings and modern aquaculture is managing to do that whilst also building communities that can grow up around it.”

As each course was presented the producers got the chance to explain their credentials: Talking about barramundi from The Better Fish, Maris Managing Director, Steven Tilston said “Australis sees Fair Trade as a natural component of its mission. They’ve got there by making sure that their Barramundi are prime in quality with high levels of Omega 3 and zero contaminants. That means no detectable levels of mercury, PCBs, antibiotics, hormones, or colorants. It’s great to be here today, celebrating responsible sourcing and processing of Barramundi, a lesser-known species in Europe, which can be likened to Sea Bass. I’m also delighted to welcome Unima, Norcod and Regal springs to this special event, promoting sustainable fish.”

Steve also took the opportunity to introduce the chefs and experts to ‘Greener Grazing’, a research project to farm Asparagopsis Taxiformis seaweed alongside Barramundi, growing it on ropes to make a pleasant habitat for the fish.

This work has the potential to virtually eliminate methane emissions from livestock digestion by introducing seaweed into ruminant diets (Cattle, Sheep and Goat feed), while restoring ocean habitats and revitalising coastal communities

The Barramundi was served in a light and crispy tempura batter with a Yuzu Kosho dip and it went down a storm with the guests.

Will Rash from UNIMA said “We don’t just produce incredible Madagascar Tiger Prawns. Above all, UNIMA is committed to its employees by providing social benefits well above the country’s minimum standard, and continuously contributing to the improvement of employee working conditions and personal development. Employment only begins at 18, employees work 40-hour weeks, receive overtime compensation, have access to a health clinic, health insurance.”

Chef Bjoern grilled the tiger prawns on the charcoal robata grill (a signature way of live fire cooking at Sexy Fish) and served it with Coconut Kakigõri and green papaya – A stunning dish that really brought out the flavour of these beautiful crustaceans.

Christian Riber, CEO of Norcod added: “Through our commitment to people, cod, and nature, we take responsibility for economic, social and environmental sustainability. Norcod is the culmination of a highly ambitious endeavor to raise premium Atlantic Cod sustainably and commercially. Snow Cod is naturally bred in Norwegian fjords, bringing our customers a truly delicious product of consistent first-rate quality, Bjoern and the team at Sexy Fish, really did it justice today and we are delighted with the guests’ feedback.”

The Norweigan Snow Cod was perfectly-caremelised and served with a spicy miso glaze. It was plated in a beautiful white bowl that really gave a beautiful aesthetic to the dish.

Petra Weigl from Regal Springs said ”Sustainability has been at the core of our Tilapia production since the beginning. Moving with the times, we’re dedicated to supporting the growing trend toward the green and blue food movements — accelerating our efforts to build a better planet for all. By responsibly farming Tilapia, we add precious protein to world food supplies without diminishing threatened ocean fish stocks.

We’ve invested in the latest hatchery and genetics technologies to ensure optimal tilapia fish farming conditions, resulting in fresh, flaky, and versatile Tilapia that’s bursting with healthy protein and 100% lake traceable.”

Again, Bjoern and his brigade took to the the robata grill to lightly char the Tilapia and it was finished with brown butter, ponzu and capers; The perfect flavour partners for this delicate, flaky fish. Petra explained that humane UK aquaculture stunning technology is used to minimize suffering and reduce stress before the Tilapia are dispatched, leading to a better eating quality as the meat is far more succulent.

Les Caves de Pyrene kindly sponsored the lunch with three delicious wines to really compliment Bjoern’s excellent menu, showcasing sustainable fish species, a topic that Sexy Fish is extremely passionate about on a global level throughout all of its four sites in Mayfair, Manchester, Miami, with the latest opening imminent in Dubai later this year.

Sustainability has to be a the heart of everything we do in the food industry and events like these bring all of the right people into the room to bring about positive change, through sharing specialist knowledge and best practice.

For more information on Maris Seafoods, sustainability standards or any of the producers featured, please contact oro@marisseafoods.co.uk www.marisseafoods.co.uk

For more information on future sustainability seminars and workshops with The Chefs’ Forum, please contact catherine@redcherry.uk.com. www.thechefsforum.co.uk

For more information on Sexy Fish or The Caprice Group, or holding events in The Coral Room at Sexy Fish, please contact: Fi.brindle@caprice-holdings.co.uk www.caprice-holdings.co.uk

Chef of the Week: Ellie Cook, Head Pastry Chef at Ettington Park Hotel in Stratford-upon-Avon

How long have you worked at your current restaurant?
Just under one year, I started in July 2023

Where did your passion for cooking come from and where did you learn your skills?
I always baked with my mother as a child, and she learned from her aunt who was a chef in the army during WWII. I guess you could say it’s a family thing! I loved sharing the products with people afterwards, it really brings people together.

What do you enjoy most about being a chef?
I love the creativity of coming up with new flavours and dishes, but what I really enjoy most is making people happy with the food that I’ve made for them. That’s what gives me the biggest satisfaction from my work.

Name three ingredients you couldn’t cook without.
Vanilla, salt, and garlic!

Which piece of kitchen equipment couldn’t you live without?
My mixer is the most vital thing on my station, I couldn’t bear to be parted from it.

What do you think is a common mistake that lets chefs down?
I think sometimes it’s easy to get caught up in trying to put too much on one plate, or have too many flavours knocking about. I try not to have more than 3 or 4 flavours on one plate, and sometimes it’s nice to really focus in on one flavour and celebrate it on its own.

What is your favourite time of year for food, and why?
All of the seasons have their merits but I like the floral/fruity flavours of Spring. It’s so refreshing after a long winter to be able to see and taste some sunshine and colour!

Which of your dishes are you most proud of?
We make a strawberry and lemon verbena Eton mess at the hotel for our a la carte restaurant menu. It’s fully plant based and gluten free, and the flavours are just so refreshing and light.

How do you come up with new dishes?
I spend a lot of time gathering ideas from recipe books and other people on social media, and try to gather a mood board for what I want to achieve from a dish. Once I’ve got the flavours down then I’ll try various ways of plating until I’m happy with the result.

Who was your greatest influence?
Honestly, probably my mum. She supported me a lot when I quit my previous career as a nurse and helped send me to pastry school. She’s always happy to try things and gives me great feedback and new ideas, and her background is in design so she’s often got some plating ideas that I haven’t thought of!

Tell us three chefs you admire.
Julie Walsh – Head Pastry Chef at Le Cordon Bleu. She’s a fantastic teacher with a real passion for the subject. She helped me achieve a lot both during my training and afterwards when I worked at the school.

Amaury Guichon – I’m sure you’ve all seen his videos where he creates amazing sculptures from chocolate! I love how he’s reached such a wide audience with his work, most people have seen at least one of his videos. He’s a very skilled pastry chef.

Nicolas Houchet – Executive Pastry Chef at The Savoy. I had the privilege of being taught by him during my training as well as being able to do a short course in sugar work under his tutorage. He was the sugar candidate for Team UK during the Pastry World Cup, and did an incredible job with the showpiece.

What is your favourite cookbook?
It’s hard to choose! I love the Claridge’s cookbook, and I have lots of old ones that were passed down by my grandma and my great-aunt. I particularly like really old recipes where the quantities of ingredients are a bit more open to interpretation than the ones we have now!

www.handpickedhotels.co.uk

Chef of the Week: DJ Platt, Private Chef in The Midlands

How long have you worked at your current restaurant?
I have been a private chef and doing my own pop-ups for the last year and half.

Where did your passion for cooking come from and where did you learn your skills?
I first discovered my passion for cooking whilst cooking with family. Since leaving college, I have worked a good mix of gastro pubs, Michelin restaurants, hotels and patisseries. As a result, I have been very fortunate to have worked with some incredible chef that have taught me a wide range of skills.

What do you enjoy most about being a chef?
Being able to be creative and using some of the best local ingredients.

Name three ingredients you couldn’t cook without.
Butter, stock and soy sauce.

Which piece of kitchen equipment couldn’t you live without?
Thermomix.

What food trends are you spotting at the moment?
A food trend that really excites me now, is chefs rediscovering the classics and putting them back on the menu whilst adding their own spin on it.

What do you think is a common mistake that lets chefs down?
I think for me, chefs who can’t take constructive criticism. Without this, you will never move forward and will keep repeating the same mistakes.

What is your favourite time of year for food, and why?
I find summer to be the best time. There is such wide verity of local British produce and is really good time to go foraging.

Which of your dishes are you most proud of?
The dish I am most proud of is my strawberries and cream baked Alaska.

How do you come up with new dishes?
I find going to eat out really helps to get my mind working and helps me to come up with new dishes.

Who was your greatest influence?
My biggest influences, who really got me into thinking of becoming a chef, would have been Heston Blumenthal and Gordon Ramsay.

Tell us three chefs you admire.

• Gordon Ramsay
• David Chang
• Tom Cenci

What is your favourite cookbook?
Momofuku by David Chang.

Who do you think are the chefs to watch over the next few months?
The chefs to watch over the next few months for me are Sam Hill, the chef/owner of  Koba Ko in Kings Heath. Also, Chef Pete Jackson, he has just taken over as head chef at the Wildmoor Oak pub in Bromsgrove and he’s producing some real tasty food.

What’s been your favourite new restaurant opening of the last year?
My favourite restaurant opening of last year, would have to be Nessa in Soho by Tom Cenci. The food is incredible, simple, clean and relatable. Best dish I ate was the strawberry jelly and ice cream. It was nostalgic.

Aussie Beef Shines, Temper Rises

London went doolally for Aussie beef on Monday at a special event at temper City.

Another round of Meat Feast, Meat & Livestock Australia, that has been travelling the country in association with The Chefs’ Forum, pitched up in The City.

Stephen Edwards, Business Manager UK for Meat & Livestock Australia said

“We are delighted to continue our partnership with The Chefs’ Forum at temper in Bishopsgate, these guys really know beef and lamb and their cooking over charcoal really enhances the product. We are showcasing some amazing Aussie grain fed Angus and Wagyu as well as sensational pasture-raised lamb.”

temper Chef Director David Lagonell teamed up with Aussie Beef Mates and Lambassadors Alan Bird, Ioannis Grammenos to put on a showcase of the Best of Australia.

Host David was delighted to host his culinary peers, he said

“temper City is our second London site of the five temper Restaurants and our latest temper burger site that we opened six weeks ago in White City.

This restaurant, temper City is home to our biggest smoker. We dry-age our beef in purpose built dry-aging fridges that line our walls.  Our open kitchen enables guests to see our butchery, smoking, grilling and all other live fire cooking going on, to showcase traditional Latin American cooking techniques. I am really happy to host this prestigious event for Meat & Livestock Australia and have been really impressed  with the quality of the pasture-fed lamb today.”

On the menu were Aussie beef cuts of sirloin, picanha and bavette. Each dish on the special menu picked out a different characteristic that delighted guests that included chefs, suppliers and restaurateurs. Wine was sponsored by Brown Brothers and fresh produce by First Choice Produce.

Ioannis has been appointed as an official Aussie Beef Mate.  This means that he is a brand ambassador for Aussie beef and continuously flies the flag for Australian beef and also part of a wider International network of Aussie beef ambassadors.

He said

“I really like the flavour of Aussie beef.  The consistency of the product gives me the reassurance that I’m getting the right quality and getting exactly what I need to execute my award-winning menu at Heliot Steak House.”

Chef Alan Bird, who cooked a 60-day wet aged Aussie wagyu picanha with chimichurri, said:

“It’s hard to describe how good this beef is. It has an incredible flavour but it’s also beautifully marbled and has a superb texture. With beef this good, all you need is a simple garnish and the chimichurri just helped it along. I couldn’t fault it.”

Catherine Farinha, Director of The Chefs’ Forum, said: “We’ve been all over the country with Aussie Beef and wherever we’ve been the reaction has been the same: everyone says its the best beef they’ve had. We’d agree. A big thanks to the team at temper for a brilliant venue and a warm welcome.”

Chef of the Week: Lee Somers, Executive Chef at Restaurant Associates in Birmingham

How long have you worked at your current restaurant?
6 months (Restaurant Associates).

Where did your passion for cooking come from and where did you learn your skills?
From a young age I had a passion for cooking and baking with my mother. This inspired me to start a career in catering. Along the way I have been lucky to have worked with very talented and inspirational chefs. Working for a award-winning chalet company Alikats and time on a super yacht, which definitely has developed my skills.

What do you enjoy most about being a chef?
The freedom to be creative, hearing great feedback and being part of the development within the kitchen/workplace.

Name three ingredients you couldn’t cook without.
Butter, rock salt and ginger.

Which piece of kitchen equipment couldn’t you live without?
Thermomix.

What food trends are you spotting at the moment?
Toasted croissant buns.

What do you think is a common mistake that lets chefs down?
Their ego.

What is your favourite time of year for food, and why?
Spring (although autumn does produce some great ingredients too).

Which of your dishes are you most proud of?
Beef Wellington.

How do you come up with new dishes?
Take ideas and add my own twist.

Who was your greatest influence?
Family and numerous people along the way.

Tell us three chefs you admire.
Raymond Blanc, Massimo Bottura and Yotam Ottolenghi.

What is your favourite cookbook?
Eleven Madison Park.

Who do you think are the chefs to watch over the next few months?
Stuart Deeley, Cal Byerley and Louisa Ellis.

What’s been your favourite new restaurant opening of the last year? Perch (bakery/brunch).

www.restaurantassociates.co.uk

Abrafrutas Wows the West End!

A Taste of Sustainability at The Embassy of Brazil on June 10th was a hit with guests and organised by The Chefs’ Forum. The special event highlighted the new ways Brazil’s fruit sector, Abrafrutas, is initiating sustainability.

Abrafrutas ESG Director, Priscilla Nasrallah talked about the commercial opportunities and how important it is for growers to promote responsible use of natural resources, in line with The Guidelines on the management of Environmental, Social and Governance risks (ESG).

Priscilla said

“I am extremely passionate about promoting best practice in helping fruit producers adopt best practice in line with global standards.  As a grower myself, I recognise the importance of conserving our land for the future generations who will benefit from increased market share as a result of fantastic international trade events like this one here today.”

Commercial Director, Jorge de Souza discussed marketing insights, he added

“Brazil is the third largest producer of fruit in the world, we say that Brazil is like a big tasty fruit salad, because of all of the varieties of fruit that grow in the natural environment.  We aim to climb up the ladder to improve our place of being the 24^th largest exporter of fruit in the world and with the support of UK buyers, we can absolutely do this.”

Top Chef Brasil Winner and event curator, Luciana Berry showcased mango, table grapes, papaya and limes in beautiful caipirinhas and fruit canapés, she said

“We have all the right people in the room today, to really galvanise and support our growers, producers and exporters.  I have been working with Abrafrutas for many years and I think that this event is the best yet in helping to promote the sustainability and welfare practices that have been put in place to enable UK chefs and wholesalers to source top quality exotics  from Brazil, safe in the knowledge that carbon footprints are being heavily monitored and farming practice is sustainable.”

Guest Alan Tang, Restaurant Director of upmarket Gouqi restaurant (next door to the Embassy) summed-up the afternoon on Instagram:

“What an incredible evening we had at The Brazilian Fruit Industry: A Taste of Sustainability! It was such a pleasure to be part of this exclusive event, organised by @catherine.farinha of @the_chefs_forum and hosted at the el @brazilembassyuk, in collaboration with @abrafrutas.

“In addition to the informative sessions, the event provided a wonderful networking opportunity, allowing us to connect with fellow fruit enthusiasts, industry professionals, and like-minded individuals who share our passion for sustainability and delicious fruits.

“We left the event inspired and motivated to explore new horizons within the Brazilian fruit industry. A special thank you to Catherine Farinha, @franciane.tartari and @lucianaberry for the incredible canapés, @abrafrutas , the event staff, all the sponsors, and the @brazilembassyuk for making the event possible!”

Jorge informed the audience of 70 importers, wholesalers, fresh produce media and top chefs, that there are big plans to introduce new, never-seen-before fruit varieties to the UK and the chefs got very excited.

Brazilian Chef Marcillio Da Silva said

“This event has made me very proud indeed.  To see so many food industry professionals come out to show their support of the rich tapestry of the Brazilian fruit production sector is so wonderful to see and I am delighted to be here today.”

Catherine Farinha, Director of the Chefs’ Forum played MC for the day and introduced all of the speakers, she said: “Brazil is one of the leading fruit producers in the world and we can expect to see more of it on menus in the future. The spread of different fruits was something to behold and everyone loved the canapes. A great success.”

Abrafrutas: A Taste of Sustainability Menu by Luciana Berry

Caipirinhas:

• Red grape
• Classic lime
• Passion fruit and mint

Fruit canapés:

• Brazilian grape, Roquefort and walnut
• King Prawn and mango salad
• “Pão de queijo” cassava and cheese dough with truffle
• Glazed pork belly with fresh pineapple
• Brazilian melon with Parma ham
• “Carne Seca” Brazilian cured beef with guava jam
• Halibut Moqueca with lime
• “Creme de papaya” papaya cream
• Lemon drizzle with mango tartare
• Fruit skewers
• Avocado cheesecake

For more information on Abrafrutas, how to source Brazilian exotic produce in the UK or to find out more about producers and exporters, contact Telma.martes@abrafrutas.org

WIFI Enabled

In association with Aussie Beef Mates The Chefs’ Forum put on a special Women in the Food Industry (WIFI) lunch at City Restaurant in Bristol at City of Bristol College on Monday 10th June.

The aim of the event was simple: showcase the finest Aussie beef as cooked and served by Bristol’s top female chefs. Kasae Fraser from Masterchef: The Professionals 2023 led the team with Charlotte Vincent (Great British Menu), Brinda Bungaroo (Brinda’s Mauritius Delights), Lucy Bowden (The Cross Keys in Cornwall) freelance chef Caley Briddick.

Director of The Chefs’ Forum Catherine Farinha explained: “We’ve teamed up with WIFI because equality for women in the Food Industry is seriously important. We felt that Aussie Beef Mates was an excellent opportunity to let our great women showcase their talents and takes on Aussie Beef as its easy to see that as a boys club. Not only are female chefs keen on steak – they know how to cook it, too!

“We want to see more women coming into the food industry and being able to work and thrive on their own merit and not feel threatened or any less than their male colleagues. The WIFI movement has some great ambassadors in the UK and we have been working closely with Mecca Ibrahim.

“The lunch was a great showcase of women and steak!”

Kasae Fraser, MasterChef: The Professionals finalist 2023 said: “This was a brilliant event and I was thrilled to be asked to take part. I want to see more women in the business and this was a great way to showcase what we’re doing in our own kitchens. Being from Australia, it’s great to see that Aussie beef is readily available in the UK and we can showcase the quality and flavour of this world-class meat.”

Here’s what the all-girl brigade of brilliant Southwest chefs cooked:

Kasae Fraser, MasterChef: The Professionals Finalist 2023
Kasae’s homeland Aussie picanha tartare
60-day aged Jack’s Creek grain fed picanha Angus

Lucy Bowden, The Cross Keys Inn, Cornwall
Roasted Aussie sirloin with Parmenter potatoes, Tenderstem broccoli and red wine jus
60-day aged Jack’s Creek grain fed sirloin Angus

Brinda Bungaroo, Brinda’s Mauritius Delights
Aussie bavette kalia
60-day aged Jack’s Creek grain fed bavette Angus

Caley Briddick, Freelance Chef
Sous-vide Aussie feather blade, garlic mustard almond pesto, tempura garlic mustard leaves, bone marrow brown butter hollandaise, orange peel powder and garlic mustard flowers
60-day aged Jack’s Creek grain fed feather blade Angus

Charlotte Vincent, Great British Menu
Char sui marinated Aussie bavette, maple and beef dripping butter, creamed potato, beef fat onion compote and beef crackling
60-day aged Jack’s Creek grain fed bavette Angus

Wine sponsored by Brown Brothers
Fresh produce sponsored by Dole Foodservice

Photography and film by Carlos Farinha

Chef of the Week: Richard Wainman, Chef Patron at Dick’s Smokehouse in Bromsgrove

How long have you worked at your current restaurant?
I have owned Dick’s Smokehouse for 7 years. 4 years in street food and 3 years as a restaurant.

Where did your passion for cooking come from and where did you learn your skills?
It’s a cheesy reason… but I was on holiday and was reading Gordon Ramsay’s autobiography, and the way he described being a chef had me intrigued. I pulled out of university and applied for a catering course. I was hooked from there.

What do you enjoy most about being a chef?
There’s a huge amount I enjoy about being a chef. Firstly it’s being able to turn ingredients into wonderful tasting dishes. The trial & error of working on new dishes is massively satisfying. The joy you get to see & hear from customers enjoying the food you cook. And I think the most is the family values you get at each restaurant. You spend so much of your life with the same people every week, you all become big parts of each other’s lives.

Name three ingredients you couldn’t cook without.

• Eggs – Eggs can do so much within cooking and are so diverse across sweet & savoury dishes.
• Spices – We use a lot of different spices at Dick’s Smokehouse. Getting the right balance of each spice is great to learn and can really lift a dish.
• Vinegar – Vinegar is a great ingredient to use, especially when using heavy flavours. It’s great to lift a flavour, or cut help cut through a rich flavour. A little vinegar can make a big difference.

Which piece of kitchen equipment couldn’t you live without?
It has to be my smokers. Cooking is different to a normal oven. You must learn how the flames react and adapt to them all the time. Cooking over coal adds such a special flavour to any food. It’s very different to just turning on an oven and cooking.

What food trends are you spotting at the moment?
I think with the current economy, chefs are trying to utilise cheaper ingredients and make them a featured dish. It’s great to see more dishes with offal being used again, and cuts of meat that haven’t been used for a long time. I also think a lot more restaurants are aiming for more informal dining.

What do you think is a common mistake that lets chefs down?
Copying other chefs. A chef should always cook what they want to cook. Not want others are cooking. By all means use other chefs as inspiration but make the dish your own!

What is your favourite time of year for food, and why?
Spring is a great time. We’ve all been using root vegetables and hearty meals for a few months, and the spring greens and lighter dishes are a warm welcome.

Which of your dishes are you most proud of?
Our ribs will always stand pride on our menu, they’re what customers travel all over the country for. We also have a lovely goat’s cheese & beetroot dish, that customers beg us to put on during the winter.

How do you come up with new dishes?
Social media is a great way of seeing what people are cooking and discovering new ingredients. We don’t just throw new dishes together. We play around with them until we’re happy with it. We will experiment with different spices & sauces and see what type of cooking over coal works best. Some dishes only require light smoke, and others can take stronger smoke flavours.

Who was your greatest influence?
I’ve always found the chefs who I’ve been working for to be my greatest influence. They are willing to give their time to make you a better chef and help shape your career. I have a bible of recipes all provided by my past head chefs!

Tell us three chefs you admire.

• Stuart Deeley
• Tom Shepherd
• Dave Boswell

What is your favourite cookbook?
Out of the hundreds of books I have, I always find myself flicking through Thomas Keller’s books.

Who do you think are the chefs to watch over the next few months?
Stuart Deeley and Tom Shepherd.

What’s been your favourite new restaurant opening of the last year?
The Wildmoor Oak in Bromsgrove. It has been a great addition to the restaurant scene in the area.

www.dicks-smokehouse.com