Chef of the Week: Curtis Poole – Head Pastry Chef at D&D London
How long have you worked at your current restaurant?
I have currently been back with D&D since January after a 6 year gap, before then I was head pastry chef at Paternoster Chop House and Skylon.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my mother and father, both being massive foodies I naturally enjoyed cooking as well, although not my first choice of work. Stupidly fell in love which made me forget about my military SAS dream, decided to attend bath city college, and absolutely hated pastry, my teacher practically had to drag me into the lesson lol.
What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is its fast pace, not just in the kitchen but the entire fashion of food, easily moves just as fast as the clothing fashion, its also a real delight to make food that people love,
Name three ingredients you couldn’t cook without.
That’s a real easy one being a pastry chef – butter, eggs and flour!
Which piece of kitchen equipment couldn’t you live without?
Kitchen Aid.
What food trends are you spotting at the moment?
Collaborations with other companies, like my halo top afternoon tea, and my tonys chocolonley afternoon tea, people really like seeing brands that they know and its even better when you can enjoy them in different ways
What do you think is a common mistake that lets chefs down?
That’s a tricky question, I think if your not in it 100% find something else, laziness and lack of attention to detail. Why stop at something when there’s always something better to achieve.
What is your favourite time of year for food, and why?
For my menus its summer, there’s such a huge variety of produce to use and a million ways to use them. But if its me eating it I love the winter, big fat stodgy puddings, none of this fancy rubbish when it comes to me ordering dessert, bread n butter pudding with custard please.
Which of your dishes are you most proud of?
That’s another really hard question because after finishing a menu and tasting it and finally being 100% happy with it I’ve already thought of something better I would like to do.
How do you come up with new dishes?
Writing menus is easy when you have a strong team, I get my team together to come up with ideas, flouring matches and textures, sometimes its rough but most of the time its great, I think a big part in menus and dishes is to remember your not cooking for yourself so familiarity is a real big one to take into consideration.
Who was your greatest influence?
Antonio Bachour, John Machin and Simon Gregory.
Tell us three chefs you admire
Simon Gregory, Dan Blucert and Dan Hodson.
What is your favourite cookbook?
Honestly I cant remember the last time I picked a cookbook up. But at home if im cooking savoury food il have a look at what ive got on the shelf. Tom Kerridge is my go to book.
Who do you think are the chefs to watch over the next few months?
Instagram @thetattooedpastrychef
What’s been your favourite new restaurant opening of the last year?
I’m a chef I haven’t been to a new restaurant in quite a while lol!
Launch of Roux Scholarship 2020: Björn Frantzén appointed as Honorary President of Judges
As the Roux Family launch the Roux Scholarship 2020, they are delighted to announce that Sweden’s first three-star Michelin chef Björn Frantzén joins the competition as Honorary President of Judges.
Chef Frantzén has held three Michelin stars since 2018 and will be hosting last Roux Scholarship 2019 winner Spencer Metzger for his three-month stage from January. Frantzén, one of Europe’s best restaurants, was the the first Swedish restaurant to be awarded three stars by the Michelin Guide. Located in the Norrmalm district, Frantzén hosts an intimate crowd of just 23 guests each night.
Chef Frantzén said: “It´s a great honour to be asked to join as Honorary President for 2020. Having spent more than six years in the UK during my early career, the Roux Family has also been important for my own cooking. I still remember going past the legendary Le Gavroche every morning to work and dreaming of one day running my own Michelin establishment. So, it´s with great pleasure I’m joining the legendary Roux Family for such an important cause in inspiring and making sure our industry is taking care of young talents; without them, our loved industry is nothing.”
Chef Frantzén is the fifth Honorary President of Judges to play a part in the Roux Scholarship. He follows such revered chefs as Pierre Gagnaire, Anne-Sophie Pic, Michel Guérard and Peter Gilmore in the role.
Chairman Alain Roux said: “It’s a privilege to welcome Björn Frantzen as our Honorary President. He is a modern icon, an astonishing chef, and easily one of the most exciting and creative chefs working in Europe today. Björn’s breathtaking cuisine combines flawless Japanese techniques and flavours with the most sublime Nordic ingredients to create dishes of exceptional beauty and taste. Björn shares our passion for inspiring young chefs and we cannot wait for him to join us in this year’s competition.“
While fellow Chairman Michel Roux Jr said: “I’m so pleased that Björn has accepted to be our Honorary President of Judges for 2020. He is one of the most talented chefs I know and is an inspiration to all in our industry. We’re delighted Spencer will be conducting his stage at Frantzén; and now that Björn is joining us to judge the competition, our 2020 finalists will have the chance to cook for him as well.”
Competition dates
- Recipe ingredients announced and entries open – 12th November 2019
- Closing date for applications – 31st January 2020
- Regional Finals at University College Birmingham and University of West London – 19th March 2020
- National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6th April 2020.
Dorset Chefs Paid Homage to UK Sausage Week with a Celebration of Brilliant Walter Rose Butchery and Bangers!
Mo Gherras opened the doors of his fantastic upmarket pub with rooms in Sherbourne to the cream of the catering industry from Dorset and the surrounding counties.
Gherras, who previously worked at one-Michelin-starred the Royal Oak in Paley Street, Bershire, alongside Chef Dominic Chapman said:
“It is great to invite all of these hospitality professionals to see our operation here today, especially to showcase our new Rational Vario Cook Centre (book your free local demo here) that was used to produce today’s Autumnal cookery demonstration dish of braised Stokes Marsh Farm feather blade, mash and kale.”
It is really important that we all maintain contact with our industry peers and network with top suppliers like Ritter Courivaud, Foie Royale and Koppert Cress who attended the event today.”
“It was also brilliant to showcase British Ethical KC Caviar in the canapés today – Sustainable ingredients are the way forward.”
The event started with a Cordoniu Anna Cava reception accompanied by fabulous canapés made by acting Head Chef Steve Bant and Commis Chef Corey Gerard.
Jack Cook and Alex Byrne of Walter Rose & Son then took to the Chefs’ Forum Butcher’s Block to break down a hindquarter of Stokes Marsh Farm beef, showcasing delicious cuts of picanha, spider steak, puffer steak, feather blade and rump.
South West Chef of the Year (home cook category) Sue Stoneman took to the Kamado Joe grills in the courtyard to create mouth-watering mini toad in the holes for UK Sausage week and grilled award-winning Walter Rose Merguez and Cumberland sausages to perfection on the fabulous ceramic ovoid grill, in honour of UK sausage week.
Photography by www.andrewplantphotograpy.com
Chef of the Week: Sudha Shankar Saha – Head Chef at Entouraj in Birmingham
How long have you worked at your current restaurant?
Entouraj opened its doors in June 2019.
Where did your passion for cooking come from, and where did you learn your skills?
My own passion for cooking was ignited in childhood; I would watch my Grandmother in the kitchen- she was an exceptional cook. I completed a degree in catering technology in the Institute of Hotel Management in Chennai, India, and subsequently trained in the Taj Group of Hotels, followed by the Ambassador Group of Hotels, where I honed my skills. When I came to the UK, I continued to refine my skills and trained in a Michelin-starred French restaurant.
What do you enjoy most about being a Chef?
For me, it’s about being the master of my own domain, pursuing my passion and using my creative skills every day. I enjoy collaborating with farmers to find the best, most inspiring ingredients; and most importantly I relish in working with my stellar team and ensuring that customers leave happy and full, from Entouraj.
Name three ingredients you couldn’t cook without?
- Green coriander- without coriander the whole Entouraj kitchen would fall apart.
- Chillies- these are my Achilles heel, and I add them in to pretty much everything.
- Maldon sea salt- a pot of Maldon sea salt is an essential ingredient in my kitchen- it is the best.
Which piece of kitchen equipment couldn’t you live without?
A frying pan that is non-stick and features a metal handle, as this way you can finish a dish by popping the frying pan into the oven on high heat.
A thermometer, as it will help to make sure the meat is properly cooked whether you are roasting a turkey in the oven or flipping burgers on the grill.
A good knife that can slice and dice with ease.
What food trends are you spotting at the moment?
Veganism will continue to rise, as well as more casual dining options when it comes to Japanese, Korean and Portuguese cuisine. The street food concept looks set to continue to grow too.
What do you think is a common mistake that lets Chefs down?
That’s tricky to say as we are probably guilty of them. I believe it’s important to keep things simple; when you’re working long hours in a highly-pressured environment, it’s easy to overthink, and overwork.
What is your favourite time of year for food, and why?
It has to be the summer months of June, July and August. While Indian food is not a ‘usual’ lunch choice, it can be a great option. I love the challenge of designing a summer lunch menu- one that is not too heavy, rich or spicy, but more Indian tapas-style.
Which of your dishes are you most proud of?
I am most proud of my signature dishes; all are a product of my creativity and imagination from Seafood Moilee to Junglee Venison. I look to push boundaries opening our eyes to a multicultural society, while at the same time meeting the requirements of customers and the restaurant.
How do you come up with new dishes?
I research client’s demands, work on flavour combinations and then design new dishes. The entire process is not straight forward. It is very challenging, and there is a lot of planning and development involved.
Who was your greatest influence?
Initial influence was from my Grandmother, after I joined the Industry there have been too many great Chefs to name.
Tell us three Chefs you admire
Alain Ducasse, the late, great Joël Robuchon, and Ferran Adrià.
What is your favourite cookbook?
Escoffier – Le Guide Culinaire and LaRousse Gastronomique.
Who do you think are the Chefs to watch over the next few months?
Mark Birchall – Moor Hall.
What’s been your favourite new restaurant opening of the last year?
Leroy in London – having been awarded a Michelin Star shortly after opening and following the closure of Ellory; the wine bar and restaurant in Shoreditch is one of my favourite openings from last year. While demonstrating simplicity, the dishes are full of flavours.
Top Welsh Chefs Mentor Next Generation of Talent from Cardiff and Vale College and Coleg Gwent Raising Vital Funds to help Young Chefs Entering Industry
On Monday (21) September, five of Wales’ most highly-skilled chefs helped young people from Cardiff and Vale College and Coleg Gwent serve up a mouth-watering meal for 80 extremely discerning hospitality industry employer diners in one of the leading catering colleges in Wales. For the first time in history, Cardiff and Vale College invited students from Coleg Gwent into their kitchen to cook with their peers and the visiting expert chefs. Nearly £2000 was raise
d to support hospitality and catering students all over the country with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college ‘Taster day’ events.
The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, Cardiff and Vale College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.
Mentoring the college students on the day were two Michelin-starred chefs Hywel Jones (Lucknam Park) and James Sommerin (Restaurant James Sommerin) Andrew Robertson (Cardiff Marriott), Ryan Mitchell (Chapel 1877) and Matt Waldron (The Stackpole Inn).
The menu was absolutely sublime and the guest chefs introduced each course:
Amuse Bouche
Andrew Robertson – Cardiff Marriott
Wild mushroom soup
~
Starter
Hywel Jones – Lucknam Park
Heritage beetroot and Somerset ricotta tart with Wiltshire truffle
~
Fish Course
Ryan Mitchell – Chapel 1877
Curried cod loin, coconut spiced biryani, roasted sweetcorn,
mango salsa, yoghurt foam and toasted almonds
~
Main Course
James Sommerin – Restaurant James Sommerin
Douglas Willis PGI Welsh Lamb, coconut, butternut squash and cumin
~
Dessert
Matt Waldron – The Stackpole Inn
Warm chocolate mousse, peanut and Pembrokeshire sea salt
The front of house students also did a fantastic job of table lay-up and wine, lunch and coffee service expertly-led by front of house lecturer Richard Littleton.
The menu was absolutely delicious with the chefs all showcasing signature dishes to their professional peers as well as the students.
Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.
A welcome speech was made by Eric Couturier, Deputy Head of Catering and Chefs’ Forum Founder Catherine Farinha. Eric spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.
“It is fantastic to welcome so many local employers and renowned chefs here to our college today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are a key part of our focus on apprenticeships and careers here at the college.”
“Employability, exposure to industry and work-readiness is a crucial element that sits alongside traditional class-based studies at our College and indeed, Coleg Gwent. Working hand in hand with industry partners who offer unrivalled, career focused work placements is an ongoing priority for us – and is something we are proud to offer to our students.
Michelin-starred Chef Hywel Jones of Lucknam Park welcomed guests to the event and spoke of the importance for chefs in industry to support the next generation of chefs.
Hywel said:
“It is very important that we support events like this in our colleges to mentor and inspire the next generation. There has been a great buzz around the place today and the students from Cardiff and Vale College and Coleg Gwent have really excellent themselves. I very much look forward to continuing to work with the college and The Chefs’ Forum as we have done for the past six years.”
All ingredients for the lunch were kindly sponsored by Koppert Cress, Oliver Kay, Douglas Willis, E.Ashton Fishmongers, and Santa Maria. This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £2000 on this occasion which is very impressive indeed.
The event further-benefitted from a silent auction on the day, further-raising of the total. Auction lots were kindly donated by Dinner, Bed & Breakfast for two at Swansea Marriott, Cardiff Marriott and The Exchange Hotel, A private chef evening for four with Matt Waldron and David Pipe Horse Racing Stable Tour and Race Tickets for four.
A Grand Prize Draw was also run on the day with prizes generously donated by Giovannis (Cardiff), Chef Martyn Watkins (St David’s Hotel), Codorniu Anna Cava, Chapel 1877, Etc Restaurant, Restaurant James Sommerin – the lunch and The Chefs’ Forum Educational Foundation greatly- benefited from this kind support.
Together, the chefs and students created and served a four-course meal for around eighty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers. 
Gavin George, Chef Lecturer at Coleg Gwent stated:
“Today has been an amazing experience for our students. They love to work with different chefs, their peers from Cardiff and Vale College and learning new cooking techniques. The food was superb and it was a great opportunity to showcase our students’ professionalism and skills. I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”
Catherine Farinha, Chefs’ Forum Founder added:
“We have been working with Eric and Cardiff and Vale College for six years now. It is great to have two Welsh Colleges and five Welsh chefs here today with the common purpose of enriching students’ learning across both Cardiff and Vale college and Coleg Gwent. It is fantastic to return to the College for the third time to stage a lunch event with another new cohort of students and the next generation of top chefs. The chefs and students did a fantastic job today, they really stepped-up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”
Photo credit: www.jcampbellphotography.co.uk
Chef of the Week: Jamie Porter – Head Chef at The Old Coastguard in Mousehole, Cornwall
How long have you worked at your current restaurant?
I have worked at the old coastguard hotel for 6 months…. but before that I did a couple of months at the sister pub Felin Fach Griffin in the Brecon Beacons.
Where did your passion for cooking come from and where did you learn your skills?
My passion from cooking came from the very beginning of my career working with Rick Stein, I was fresh out of school and went straight into full time work. If I’m honest the last thing I wanted to do was cook but I was drawn to the camaraderie of the kitchen brigade. My cousin worked at the restaurant so I would visit him sometimes on his break. Once I joined I was obsessed with learning new things and loved working!
What do you enjoy most about being a chef?
My favourite thing about being a chef is creativity…. this makes every day exciting for me! Where the restaurant is located in probably the best place we can be (about a mile from the fish market). seeing a dish evolve with the help of my team in a matter of hours really motivates me.
Name three ingredients you couldn’t cook without.
Cornish sea salt – its the perfect flavour enhancer for what I cook with.
Eggs – they play a huge role in my cooking style, I use eggs to create structure in cakes, mousses, meringues, tarts, bread… and the list goes on.
Egg whites are a great they contain no fat and little flavour so are great for things like meringues and mousses.
Egg yolks are mostly made up of fat and protein so are great to enrich desserts (custard tart my favourite) and also great for emulsifying and thickening sauces such as hollandise & custard.
Vinegar – I use a lot of vinegar in my cooking…. vinaigrettes, sauces, seasoning. for me its important that you buy a good quality vinegar a bit like wine.
Which piece of kitchen equipment couldn’t you live without?
The piece of equipment that I couldn’t live without has to be a Thermomix … for me its the best on the market! and probably my Victorionox pastry knife! I have used this knife since day 1 and I am sure I will never stop.
What food trends are you spotting at the moment?
The food trend that I am noticing at the moment is a more relaxed style to dining… for me I like to cook for this style of dining and its also my favourite way to eat out.
What do you think is a common mistake that lets chefs down?
The most common mistake that chefs make in my opinion is that they do too much or try to hard with the product…. for example if you have a beautiful bit of fish then it does most of the work for you… just treat it with respect, add a couple of flavours/ingredients that fish will benefit from and cook it right.
What is your favourite time of year for food, and why?
My favourite time of year to cook is spring and summer…. for me this is when Cornwall comes alive! all of a sudden the kitchen is full of beautiful vegetables that are all local and full of flavour! and all the local fishermen are out catching things like lobsters and spider crabs in abundance… this time of year we will have a fruits de mer on the menu which is a celebration of our wonderful Cornish shellfish.
Which of your dishes are you most proud of?
The dish I am most proud of?? there are so many but one that stands out for me and is my favourite to eat is probably a John Dory, piperade, pickled dulce, crispy oysters …. piperade is like a slow cooked pepper stew almost cooked for hours with shallots and tomato then seasoned with vinegar and seaweed, and then it has an oyster mayonnaise which we let down with fish stock and make I warm and fluffy and topped with a crispy oyster and oyster leaves. the john dory we just pan fry and leave it slightly pink in the middle.
How do you come up with new dishes?
To create dishes it always starts with the the supplier… usually a phone call in the morning starts the process. we talk about what good for that day for example turbot has just been landed on the market at the right price and quality.. its then at the restaurant within a couple of hours. usually me and the team would throw a few ideas around on what is available that day… then we would trial out some of the components of the dish and then bring them altogether and we would have a dish on that day.
Who was your greatest influence?
My greatest influences in my career are my dad who is a fisherman and installed the be obsessed mentalitiy into me which I think you need as a chef! also eating the daily catch from his boat when I was a kid subconsciously installed that cooking style in my brain.
Also Stephane Delourme who is the head chef at Rick Steins seafood restaurant…. I worked for him for many years and eventually became his sous chef. I already knew how to cook but he taught me how to become a chef and a leader. He is hands down the best chef I have ever worked for.
Tell us three chefs you admire
Rick Stein… I worked for him for years and wouldn’t be where I am today if it wasn’t for him
Anthony Bordain- after reading his biography I became a huge fan! RIP chef
David Everitt Matthais – this guys restaurant is my favourite. I have all his books and love his style
What is your favourite cookbook?
Essence by David Everitt Matthias
Who do you think are the chefs to watch over the next few months?
Timothy Kendall (head chef at idle rocks hotel) he is a young head chef who is dedicated to his skills
Andi Tuck (head chef at St kew inn) I had one of the best meals I have had in a long time this year at his place
What’s been your favourite new restaurant opening of the last year?
I haven’t been but the food looks great bat Barnabys in Padstow… Craig Jefferies is the head chef there and I have worked with him and he is very good.
Iconic Luxury Hotels Chefs Mentor Next Generation of Culinary Talent, Raising Vital Funds to help Young Chefs entering Industry
On Monday (14) October, the Head Chefs from Iconic Luxury Hotel properties, Cliveden House, Chewton Glen, The Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a mouth-watering lunch for 80 extremely discerning diners in the luxurious surroundings of The Cliveden Dining Room. Nearly £3000 was raised in a silent auction to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college events.
Welcome speeches were made by Cliveden’s General Manager, Kevin Brooke; Head of Hospitality and Catering at West London College, Denise Charles and, Chefs’ Forum Founder Catherine Farinha. Kevin gave a fascinating insight into the remarkable history of Cliveden House and thanked guests for supporting the fund-raising lunch. Denise spoke of the importance of the College and local employers working together to support the hospitality sector and thanked guests attending the lunch for bidding in the silent auction to support young hospitality professionals.
Auction lots comprised overnight stays at Chewton Glen, Cliveden House, The Lygon Arms and 11 Cadogan Gardens, including a three-course dinner and breakfast, together with a fabulous race horse training experience, stable tour and local race meet tickets, kindly donated by David Pipe Racing.
Cliveden House in Berkshire was delighted to host this fundraising lunch for The Chefs’ Forum Educational Foundation CIC – An organisation incorporated by Catherine Farinha and Alexandra Duncan in October 2016 to raise vital funds to help disadvantaged young people enter the hospitality business, by connecting them with potential employers and providing essential support and equipment.
Now in their seventh year, The Chefs’ Forum bridges the gap between industry and education by hosting a series of ‘Chefs’ Lunch’ events throughout the country. In hosting the lunch on October 14th, Cliveden and the Iconic Luxury Hotels underlined their commitment to the initiative of inspiring young chefs; enriching their learning; and forging strong links with leading employers within the industry.
Roux Scholar and Executive Head Chef at Cliveden and the host of the Autumn Lunch, Paul O’Neill said:
“It is fantastic to welcome so many local employers and renowned chefs here to Cliveden House today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are extremely important for our industry.”
“For the students to be able to work alongside some of the most exciting and highly-respected chefs in the country is an amazing opportunity and one that will truly inspire them to become the next generation of culinary creatives and hospitality professionals.”
Joining Paul in mentoring the college students on the day were Adam England (11 Cadogan Gardens) on the delectable amuse bouche of Smoked eel, Foie Royale mousse and crispy ham hock with Kc Caviar. Ales Maurer (The Lygon Arms) prepared a beautifully seasonal starter of spiced pumpkin, chicory, burrata, truffle honey and toasted seeds – very appropriate, as all tables were named after squashes, kindly selected by Ron Maxfield of First Choice Produce, himself an ex Michelin-starred Executive Chef of Cliveden House (1986-1997).
During the lunch John Addy of Yorkshire-based Kc Caviar told the guests about the history of fabulous ethical, British, sustainable caviar which was incorporated into the Amuse-bouche created by Adam England, who was impressed by the two ethical, sustainable alternatives to traditional caviar and foie gras.
Adam was really impressed by Kc Caviar and Foie Royale, two ethical, sustainable alternatives to t
raditional caviar and foie gras.
Adam said:
“I was very impressed with the students today and have really enjoyed my time here at Cliveden supporting Paul and the other chefs from the group. I would happily welcome work experience candidates into my kitchen based on their performance today. I very much look forward to continuing to work with The Chefs’ Forum.”
Next, Luke Matthews (Chewton Glen) served a show-stopping fish course of baked halibut, tomato and herb glaze, sea vegetables and smoked butter. Paul O’Neill (Cliveden) wowed guests with a Walter Rose rump of mutton, ras el hano
ut, smoked aubergine and mutton belly pastilla. To finish, Cliveden’s talented pastry chef Gavin Stewart served a bomb of blackberry mousse, yuzu, manjari 64%, chocolate and blackberry sorbet which was Autumn on a plate!
The front of house students from West London College and East Kent College also did a fantastic job of room set-up, table lay-up and wine, lunch and coffee service led by Matthew Wood, Conference and Banqueting Operations Manager at Cliveden.
The menu was absolutely sublime, with the chefs all showcasing signature dishes to their professional peers and leading industry suppliers as well as the students.
Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored t
he wines served with the lunch; Via Pomal Posado with Adam’s Amuse-bouche, Vina Pomal Blanco 2018 with Ales’ starter, Legaris Verdejo 2018 with Luke’s fish course, Vina Pomal Reserva 2014 with Paul’s main and Legaris Crianza 2013 2ith Gavin’s dessert – A delicious accompaniment to the excellent dishes served by the guest chefs, with the pairing expertly narrated by Cliveden’s sommelier, Zareh Mesrobyan.
All ingredients and drinks for the lunch were kindly spons
ored by Koppert Cress, First Choice Produce, Foie Royale, Kc Caviar, Walter Rose & Son, Ritter Courivaud, Santa Maria, and Truffle Hunter. This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £3000 on this occasion which is very impressive indeed.
Catherine Farinha, Chefs’ Forum Founder concluded:
“We have been working with Paul O‘Neill for six years now. It is great to join him once again, this time at Cliveden, demonstrating top-drawer career progression as a Roux Scholar. It is humbling to have so many fantastic chefs from the Iconic Luxury Hotels here today with the common goal of enriching students’ learning. We very-much look forward to following up and inviting the Iconic chefs into catering colleges to teach students in their usual environment via The Chefs’ Forum Academy. The chefs and students did a fantastic jo
b today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”
Photography by www.kentfoodphotographer.com
Roux Scholarship 2019 Winner Spencer Metzger Set to do Three-month Stage at Restaurant Frantzén, Stockholm
Winner of the Roux Scholarship 2019 Spencer Metzger will conduct his three-month stage at the three-star Michelin restaurant Frantzén in Stockholm from January 2020. He will be the first scholar to do his stage in Scandinavia, a region that continues to impress international food critics with its culinary prowess.
After winning the Roux Scholarship in April this year, Spencer spent a few weeks carefully considering his options and even travelled to Stockholm in May to eat in Frantzén and see the Swedish capital as part of his research. He said: “It was the best dining experience I have ever had; every single detail was thought out from the moment you walked in ‘til you left. The team worked seamlessly together and had a genuine love for their profession and the restaurant. The food is focused on the finest ingredients elevating them into complex, delicious and clever dishes, which I found really inspiring. I am really excited to be immersed in the team and be part of the work which goes into creating this amazing experience.”
Frantzén is widely regarded to be one of the best restaurants in Europe, having gained its third Michelin star in 2018 – the first Swedish restaurant to be awarded the accolade. The restaurant started as a small dining room, but in 2016 it transferred to larger premises; a three-storey 19th-century townhouse in the Norrmalm district. Spencer will be working closely with Head Chef Charlie Benitez, who said:
“We are looking forward to welcome Spencer to Stockholm and introduce him to the gastronomy of Frantzén but also introduce him to the way we work.”
On confirmation of Spencer’s stage, the star prize of the competition, chairman Michel Roux Jr said: “Frantzén is truly exceptional; I was blown away by my last visit and am envious. Bjorn Frantzén’s style is respectful of nature, full of panache and bold flavours built on classic technique. While in Stockholm, Spencer will have a chance to immerse himself in the world-renowned Scandi food culture, an experience every chef dreams of.”
Meanwhile, Spencer’s choice gives fellow chairman Alain Roux the excuse to dine at Frantzén: “The only country I have visited in Scandinavia so far is Denmark and I have not yet had the pleasure of visiting Sweden or having met Chef Frantzén. I know the experience will be brilliant for Spencer. I can’t wait to share his feedback and vision of the dining scene there.”
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Recently purchased a RATIONAL appliance?
Would you like to receive additional training from a RATIONAL professional chef for you and your team?
You can register to attend a SelfCookingCenter® Academy to learn how to get the best from your appliance, discover creative ideas for you menu, and hear about latest trends and techniques.
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Chef of the Week: Jesse Dunford Wood – Chef Proprietor of Parlour in Kensal Rise, London
How long have you worked at your current restaurant?
Opened PARLOUR 7 years ago, been here ever since!
Where did your passion for cooking come from and where did you learn your skills?
Cooking dinner parties for my hungry student friends at art college that planted a seed that this could turn into a career with people, food and having a great time creating experiences all being part of this new world.
What do you enjoy most about being a chef?
The Challenge of balancing it all. Technique, Creativity, Managing Staff, Entertaining guests.
Love it all!
Name three ingredients you couldn’t cook without.
LEMONS, SALT, SUGAR – ALL ABOUT BALANCE.
Which piece of kitchen equipment couldn’t you live without?
A steel to keep those knives sharp of course..
What food trends are you spotting at the moment?
Pork Pies (Pate En Croute if you are POSH) , Choux Pastry – profiteroles and eclairs, and those never ending burgers.
What is your favourite time of year for food, and why?
Love September actually as we get the last of the Summer sun & Summer ingredients as the tide turns towards Autumn with Game and Sweetcorn and the like. A slightly naughty choice as we then get to choose the best from 2 seasons.
Which of your dishes are you most proud of?
Chicken Kyiv and modern classic, but also my duck liver profiteroles that are awesome.
Come and try some..
How do you come up with new dishes?
Cooking from the heart, spying on others, through social media or going to eat out.
Always on the look out from new ideas.
Who was your greatest influence?
Great Britain, and all things English. Be them old, be them new, be them traditional. But there is lots to learn from what we do and what we have here.
Tell us three chefs you admire
- Nathan Outlaw for his restraint
- Grant Achatz for his free creativity
- Jeremy Lee for his generous hospitality
What is your favourite cookbook?
Star Chefs Book by Richard Bramble, and insight into 1990’s Fine dining an my door into that world.
Who do you think are the chefs to watch over the next few months?
- Tom Brown, Cornerstone
- Josh Nilard in Australia is amazing
What’s been your favourite new restaurant opening of the last year?
IKOYII
