FREE CHEFS’ FOOD QUIZ TO FEED YOUR MIND – Monday 13th April at 2pm – Register now!
Join acclaimed food writer and food quiz aficionada, Sudi Pigott for her inaugural CHEFFY FOOD & DRINK QUIZ next Monday 13 April at 2pm on Zoom and every subsequent Monday afternoon.
Whilst we’re not staging networking events, we feel it really important that chefs maintain contact with each other and keep their fingers on the industry pulse!
Every day is a school day and what better way to brush-up on our culinary knowledge then to enter into a food quiz online with up to twenty other chefs, completely free of charge, with a great foodie prize for the winner?!
Sudi says
“I’m missing restaurants as much, yet differently, to all of you. I’ve been a food writer, restaurant critic and book author for more than 20 years writing for The i Paper, Daily Mail, FT Weekend, The Spectator, Culture Whisper, Fine Dining Lovers and many more. I’ve travelled and dined with the world’s best chefs. Among many highlights, I’ve visited the world’s only museum of balsamico tradizionale and parmigiano reggiano caves with Massimo Bottura, toured Paris in the back of a limo with Alain Ducasse visiting his favourite shops (and one shopper mistook him for a sales assistant in a cookware shop to hilarious effect), wandered San Sebastian Old Town with Elena Arzak and eaten in the kitchen at Arzak, and had an all day lunch with Bjorn Frantzen just before he got his third star at Frantzen.”
Cheffy questions to FEED YOUR MIND will be a mix of the arcane, the silly, the suggestive, the “I ought to know that” and “how did I get so far without knowing such food trivia”, plus guessing the function of intriguing culinary gadgets . It will all be mixed in with Sudi’s culinary anecdotes of a life spent deliciously. There is a surprise foodie PRIZE TOO.
We would love you to join in!
The quiz will last an hour and cost you nothing as The Chefs’ Forum will pay a £5.00 entry fee for each of up to twenty chefs each Monday. Don’t worry, if you don’t get onto this week’s quiz, you will be first on the list for next week’s quiz.
It will be fun, noisy, not too hard, with plenty of multiple choice questions too, and time for a bit of banter with fellow chefs!
Testimonials from last Sunday’s quiz:
“Great fun, I am definitely back next week”. Chef Sven-Hanson Britt, Masterchef the Professional Rematch winner 2019
“That was fun! Hard, but we learned a lot of new food trivia, we’ll join again in the future.” Philip Evans, co-founder Pelagonia Foods (participating from Macedonia!!)
To register your free place, email catherine@redcherry.uk.com
Chef of the Week: James Baker, Chef Co-Proprietor of The Ginger Pig Kitchen in Weston-Super-Mare
How long have you worked at your current restaurant?
The Ginger Pig Kitchen was launched at the beginning of 2020.
Where did your passion for cooking come from and where did you learn your skills?
I worked as an apprentice in Paris when I was 17 in Le Bushe. I came back to England and worked with a chef called Peter Sampson who inspired me to own my own restaurant.
What do you enjoy most about being a chef?
The freedom and passion to create new dishes and the reaction of our customers when it is presented.
Name three ingredients you couldn’t cook without.
Salt, Agar Agar and Eggs.
Which piece of kitchen equipment couldn’t you live without?
The Thermomix.
What food trends are you spotting at the moment?
More menus with diet and allergy requirements.
What do you think is a common mistake that lets chefs down?
Trying too hard and adding too much ingredients – less is more!
What is your favourite time of year for food, and why?
Autumn for the selection of meat and vegetables in season, warming food rich in flavours.
Which of your dishes are you most proud of?
On the current menu pork belly, but I am proud of a dish I created – soused mackerel, heritage beetroots, goats’ cheese & toasted nuts.
How do you come up with new dishes?
Research – going to restaurants, looking at ideas, then changing them to our style of cooking.
Who was your greatest influence?
Raymond Blanc.
Tell us three chefs you admire.
Raymond Blanc, Gordon Ramsay and Keith Floyd.
What is your favourite cookbook?
The Fat Duck by Heston Blumenthal.
Who do you think are the chefs to watch over the next few months? ~
Elly Wentworth and Stu Deeley.
What’s been your favourite new restaurant opening of the last year?
The Angel in Dartmouth.
Comax are Open for Business – Supplying Takeaway Food Packaging, Cleaning & Hygiene Essentials and Much More!
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With over 9,000 product lines and a vast showroom packed full of the latest tableware and commercial catering equipment from leading industry manufacturers, Comax are able to offer you the right solution at the right price to meet your specific business needs.
We want to take this opportunity to reassure you that we are continuing to operate normal office opening times and deliveries. We’re here to help with takeaway food packaging, cleaning & hygiene essentials and much more. Call our team on 01202 684111 or email sales@comaxuk.com for more information. Office opening hours 8am–5.30pm Monday – Friday.
Chef of the Week: Mamadou Sylla, Head Chef at The Hermitage Hotel in Bournemouth
How long have you worked in your current restaurant ?
I was here for 3 years, I left couple years ago and returned as Head Chef at the beginning of January this year.
Where did your passion for cooking come from and where did you learn your skills?
To be honest I never thought I would become a chef! In 2007, after 4 years at university studying English and American literature I came to the UK. I didn’t have any other qualification and the only job I could do at the time was as a kitchen porter but seeing my brother being a chef and living with him and watching him cook change my life completely.
I started having a passion of food. It’s very hard to say where I learnt my skills because I worked with different head chefs with different nationalities, from French, Italian, English to Canadian, all of them had their own style so basically I learnt from all off them.
What do you enjoy most about being a chef?
For me cooking is an art, a chef is an artist to create dishes and present them beautifully to give the dinner an experience. I enjoy the creativity and the freedom to express yourself and to make people happy.
Name three ingredients you couldn’t cook without it?
Sea salt, thyme and rosemary.
Which piece of kitchen equipment couldn’t you live without it?
My solid non-stick pan, I hate to see a fish skin stuck in a pan!
What food trends are you spotting at the moment?
I think people are looking for healthy food, also dietary options such vegetarian and vegan, I always have them on the menu.
What do you think is a common mistake that lets chefs down?
Rushing to be in an a higher position when they are not ready yet. Cooking is about progression and progression comes with knowledge. Gain skills and the money will come after.
What is your favourite time of the year for food?
It has to be spring when all fresh vegetables such as spring greens, artichokes, baby carrot, asparagus and morels. Spring lamb, John Dory, rhubarb and gooseberries are also coming into season.
Which of your dishes are you most proud of?
For me a chef should be proud in all the dish they make because. Your heart should melt with joy when you are plating food. I always say to the chefs if you won’t eat it don’t serve it.
How do you come up with dishes?
Planning – take your time, meet the suppliers ,checking what’s in season. Putting elements together with flavour,p ut your heart into it,love it, earn it and serve it.
Who was your greatest influence?
My first influence was my brother, he made me love cooking. My second influence was my first Italian Head Chef Jose, at The George Hotel, Yarmouth, Isle of Wight, who trusted me and built my confidence.
Tell us three chefs you admire
Philip Howard, Marco Pierre-White and Gordon Ramsay.
What is your favourite cookbook?
Philip Howard The Square – Sweet and Savoury.
Who do you think is the chef to watch over the next few months?
Robert Thompson, Chef Proprietor of Thompson’s on the Isle of White.
Where has been your favourite new restaurant opening of the last year?
Thompson’s on the Isle of White and Neo restaurant in Bournemouth.
Walter Rose & Son Launch NEW Contactless Website to Help Families Across Wiltshire in Self-isolation
The Cook family at Walter Rose and Son are delighted to announce that they have launched a brand-new, purpose-built website to enable customers to order essentials online with contactless payment and delivery to their door.
The new website has been developed exclusively to manage the surge of orders during the Covid-19 pandemic to cope with unprecedented demand for efficient contactless delivery now the country is in lockdown.
Walter Rose prides itself on sourcing the finest local produce from top quality suppliers and it is due to these long-standing relationships that their supply chain is completely unaffected at this difficult time.
Director, Steve Cook said: “Our valued customers must know that our supply chains are fully-stocked, and we can feed people across Wiltshire and beyond with top quality meat, veg and essential items and quickly deliver them to their door with our fleet of refrigerated vans. We have plentiful stock in the fields all around us, so no problems with sourcing it, unlike supermarkets, whose produce is largely-sourced from overseas countries like Poland & Romania.”
Our dedicated staff are carefully fulfilling and despatching orders as they come in. We cover all areas across the south of the UK, including London and will deliver free of charge across Wiltshire and surrounds. We are more than happy to assist the public who have now been told to stay at home by the Prime Minister, Boris Johnson.”
Walter Rose is offering a FREE home delivery service for customers across Wiltshire aimed at minimising the spread of Coronavirus. Walter Rose will also deliver up and down the country for a small delivery fee, including into London.
The award-winning butchers shop in Devizes is taking their locally sourced, top quality meat, fish, vegetable boxes, eggs, milk and delicatessen items in Swindon, as well as to addresses up and down the country as concerns grow about Covid-19 infection.
Steve continued: “The supermarkets are making people wait, often weeks, for the next available delivery slot – This can add to already heightened levels of anxiety. Our customers can rest-assured that they will receive beautiful local produce, within a day of placing the order. It is this impeccable, well-organised service and optimum product quality that has built our reputation over the last forty-four years. We are proud to be able to help at this difficult time.”
Walter Rose are urging customers to tell friends and family about this fantastic service with a far faster turnaround than many other delivery options, with excellent quality and service guaranteed.
The Cook family have run the butchers shop on Sidmouth Street, Devizes for forty-four years, and prides themselves at being at the heart of the community as well as professional kitchens on a national level. Today, brothers Jack and Charlie Cook head-up the business as a local retail and national online and catering butchers.
Top quality local beef, lamb, pork and poultry is on offer, as well as award-winning sausages in seventeen varieties, fresh Cornish fish and a fully stocked deli counter with over fifty different cheeses and a fantastic selection of condiments, biscuits and sweet treats. Eating great quality produce not only boosts overall health and maintains strength but helps to cheer people up in these uncertain times.
Jack Cook added: “Self-isolation is an act of care for your community, as well as yourself.
“Our more vulnerable customers are anxious about visiting some shops and worried about the possibility of having to stay at home at some point in the future.
“Offering delivery to the door and picking up other essential items en route, while Covid-19 is around is our attempt to reassure and thank our customers for taking the responsible step of self-isolating.
“If we all think of our community and each other first, rather than just ourselves, we believe our whole society will cope much better.”
Brother, Charlie Cook concluded: “It is important that we all do our bit to help each other in tough times like these.
“This kind of togetherness is the kind of glue that holds everyone together.
“Using our fleet of twenty-five refrigerated vans to ensure we deliver fresh produce to our customers in perfect condition seems the natural thing to do and common sense, when residents, especially the elderly and high-risk groups are being advised to stay indoors.
We’re still here at the end of the phone for a chat and are more than happy for customers to call the shop on 01380 722335 to make their orders. We can send out price lists if required.
Alternatively, please order online via the new, purpose-built site: www.walterroseandson.co.uk
Chef of the Week: Francisco Martinez, Executive Chef at Fazenda
How long have you worked at your current restaurant?
I joined the Fazenda family nearly six years ago back in 2014, and what a journey it has been!
Where did your passion for cooking come from and where did you learn your skills?
My family has always been in the hospitality industry. I grew up visiting my parents daily in one of our restaurants, where I would have my food or I would just pop in to pick up a sandwich. So at the age of 17, I decided to enroll in a culinary school for 3 years. After finishing the course, I went on to spend a year at the 3 Michelin starred restaurant El Bulli, managed by Ferran Adrià in Catalonia, which was considered the best restaurant in the world at the time back in 2002.
What do you enjoy most about being a chef?
My answer probably sounds like a cliché, but it is the camaraderie within the kitchen as well as being able to provide guests with a good experience.
Name three ingredients you couldn’t cook without.
Garlic (did I say I’m Spanish, already?!), limes or lemons and eggs.
Which piece of kitchen equipment couldn’t you live without?
Probably a Thermomix, it is so versatile! Once you have good recipes, it can be very consistent and you can really trust it.
What food trends are you spotting at the moment?
I never stop learning about meat maturation (meat dry aging). Having said that, I have also been looking into similar techniques for fish a lot lately. I believe in no more than a few years all chefs will look at and manipulate fish in a different way. I have tried products by Josh Niland in Australia that blew my mind. 30-day matured fish that comes down to just one simple principle: the complete avoidance of water or ice after the catch.
What do you think is a common mistake that lets chefs down?
Not trying the food that they are serving often enough, and putting more effort into being on television than mastering simple skills.
What is your favourite time of year for food, and why?
Definitely Autumn and Winter! I am a huge fan of mushrooms, truffle and foraging. Also, a good and slow-cooked stew beats everything for me, and you certainly enjoy those more when it’s cold out there.
Which of your dishes are you most proud of?
Talking about my time at Fazenda, I would probably choose a sweet preparation that we have on our menu. This dessert is our Dulce de Leche Coulant, and it became a best-seller straight away! However, I did around 50 trials with it, as I wanted this one to be gluten-free. It is a goal for me to keep our entire desserts menu gluten-free, and that wasn’t a simple task with this specific dessert.
How do you come up with new dishes?
Normally just by stopping everything I am doing. I take time to think and put ideas together. I am really organised when it comes to keeping ideas on my day to day, then looking back on them when I need them. This is actually some of El Bulli legacy that still stays with me, a way to create that we called ‘sapiens’.
Who was your greatest influence?
Ferran Adrià, Albert Adrià and Oriol Castro. All of them were my mentors at El Bulli, and it was a really intense but incredible experience to be around them. After a few years, I’ve really come to appreciate their genius even more!
Tell us three chefs you admire.
Same answer! I feel lucky to still be in touch with them.
What is your favourite cookbook?
Let’s make it a whole collection! All of El Bulli’s – I have them all, and I will surely treasure them forever! They are over twenty years old and still, they read as innovative today as they did back then. That proves how far ahead of the rest of the world that special place was.
Who do you think are the chefs to watch over the next few months?
From the UK, I’d say Alex Dilling from The Greenhouse in Mayfair. I feel they’re in the running for a third Michelin star in the near future. Worldwide, I really admire the work that Josh Niland from Australia is doing, and I think he will have a massive impact on every chef in the coming years.
What’s been your favourite new restaurant opening of the last year?
It is actually a very small place in Madrid called Sala de Despiece. It’s a really fun, interactive, and original set up, and the food is delicious! The chef has been working with many great names before this adventure. It’s an absolute must if you are visiting Madrid.
Walter Rose & Son Offer a Helping Hand to Chefs and Their Families in Self-isolation
The Cook family at Walter Rose and Son are delighted to offer a free home delivery service for customers aimed at minimising the spread of Coronavirus.
The award-winning butchers shop in Devizes is taking their locally sourced, top quality meat, fish and delicatessen items to addresses up and down the country as concerns grow about Covid-19 infection.
The Cook family have run the butchers shop on Sidmouth Street, Devizes for forty-four years, and Walter Rose prides itself on being at the heart of the community as well as professional kitchens on a national level. Today, brothers Jack and Charlie Cook head-up the business as a local retail and national online and catering butchers.
Top quality local beef, lamb, pork and poultry is on offer, as well as award-winning sausages in seventeen varieties, fresh Cornish fish and a fully stocked deli counter with over fifty different cheeses and a fantastic selection of condiments, biscuits and sweet treats. Eating great quality produce not only boosts overall health and maintains strength but helps to cheer people up in these uncertain times.
Jack Cook (pictured) said: “Self-isolation is an act of care for your community, as well as yourself.
“Our more vulnerable customers are anxious about visiting some shops and worried about the possibility of having to stay at home at some point in the future.
“Offering delivery to the door and picking up other essential items en route, while Covid-19 is around is our attempt to reassure and thank our customers for taking the responsible step of self-isolating.
“If we all think of our community and each other first, rather than just ourselves, we believe our whole society will cope much better.”
Brother, Charlie Cook added: “It is important that we all do our bit to help each other in tough times like these.
“This kind of togetherness is the kind of glue that holds everyone together.
“Using our fleet of twenty-five refrigerated vans to ensure we deliver fresh produce to our customers in perfect condition seems the natural thing to do and common sense, when residents, especially the elderly and high-risk groups are being advised to stay indoors.
Jack concluded,
“We’re still here at the end of the phone for a chat and are more than happy for chef customers to call the shop on 01380 722335 to make their personal orders to be delivered to their homes. We can send out price lists if required.
If chefs are in self-isolation, we are happy to leave deliveries on the doorstep and ring bell to let you know that we have arrived!
Payment can be made over the phone on in cash on delivery.
We are fully prepared to deliver immediately and are actively preparing for demand to pick up in the next few weeks.”
CHEFS ON FILM – TOP CHEFS FROM THE CHEFS’ FORUM AT WEST LONDON COLLEGE
In January 2020 West London College joined the Chefs’ Forum at a sumptuous launch event at The Dorchester in Central London.
A major benefit to West London College in joining The Chefs’ Forum Academy is the bi-weekly demonstrations from masters of their profession. The Chefs’ Forum also provides opportunities for work experience, leading for some to permanent employment in renowned kitchens and restaurants.
Filmed and edited by our Creative and Media Level 3 work experience students, West London College has created the first series of six master classes, titled ‘Chefs on Film’.
Denise Charles, Head of Service Industries who championed the initiative at the College said:
“The Chefs’ Forum is an excellent resource to be able to provide to our students and we really look forward to the Chef visits. It’s been helpful for us to keep a visual record of the visits and we are very pleased to make these available to other colleges.”
Each episode from the complete first series of ‘Chefs on Film’ can be viewed here. Series Two of ‘Chefs on Film’ will be available late summer.
Episode 1: Chef Dipna Anand at West London College
Dipna Anand is an award-winning celebrity chef, author, restaurateur and teacher. Co-owner of ‘The Brilliant’, a restaurant in Southall voted as part of Ramsay’s Best for Channel 4, most recently won an ITV Award for the best family-run restaurant. Dipna Graduated with first-class honours in Hospitality and Catering from the University of West London.
Episode 2: Making Lemon Dover Sole with Michael Dutnall MCA
Michael Dutnall MCA is the Head Chef of the prestigious Royal Air Force Club in Mayfair, London. He has over 20 years of experience in the industry and has cooked alongside world-class Chefs, Michel Bourdin, Herbert Berger and Jerome Ponchelle MCA. Michael is also one of 25 people to have ever been accredited in the Master Culinary of Arts (MCA) for culinary skills; it is known as one of the toughest disciplines in the industry.
Episode 3: Profiteroles with a Lemon Filling, Meringue Top and a Sparkling Snowflake Decoration
Head Pastry Chef Biju Joshwa at the Palm Court in the Sheraton Grand London Park Lane, has been described as the creative force behind London’s most exquisite afternoon tea. Having begun his career in his native India before moving to London, Biju Joshwa has accumulated a wealth of knowledge coloured by his international experience. Whether he’s devising a sweet or savoury dish, Chef Joshwa knows how to blend fresh ingredients and punchy spices to achieve exactly the right flavour.
Episode 4: Roasted Rump of Lamb and a Side of Vegetables
Andy MacKenzie Executive Chef for the Exclusive Chefs’ Academy at Exclusive Hotels and Venues demonstrated this dish to students. Andy began work in 1986 as pastry chef at Lainston House, progressing to Head Chef in 2000 and Executive Chef in 2006. Andy has a strong track record in education and training in the catering and hospitality industry and initiated the Create and Cook competition which is enormously successful for 12 – 14 year olds in Hampshire, Sussex and the Isle of Wight. He also leads on the Chefs Academy based at Lainston House to take Commis chefs to chef de partie on a two year programme.
Episode 5: Making Passion Fruit Tarts with Gavin Stewart
Gavin Stewart is the Head Pastry Chef at The Cliveden. Situated in Berkshire, Cliveden House is a privately owned 5 Red Star award-winning hotel.
Episode 6: Making Sushi with Keiko Urakawa
Keiko Urakawa is an expert teacher in Japanese cuisine and offers classes in Japanese cooking from Gyoza skin making to dumpling assembling and cooking.
The Chefs’ Forum Attended Inaugural Hospitality & Culinary Summit at Glasgow College
City of Glasgow College held its inaugural Hospitality and Culinary Summit against the backdrop of a new tourism strategy for Scotland, and potentially damaging changes to immigration laws.
The event saw hospitality industry professionals from all over the UK gather at the world class facility to hear from industry peers on a broad range of current topics, from the catastrophic effect the Coronavirus is having on our industry, to career business development stories from top chefs and prolific business owners.
The Chefs’ Forum was delighted to have been invited to attend the event and its was a great opportunity to tour the impressive facility and meet the passionate teaching staff and highly talented students in advance of our Scottish launch to be held at the college this September.
The summit provided a timely opportunity to explore how this vital sector for Scotland remains dynamic in a rapidly changing and uncertain world.
Paul Little, Principal and Chief Executive at City of Glasgow College, said:
“Our college has a well-earned reputation for excellence in hospitality and professional cookery. Together with fellow colleges, we are training the future workforce for an industry that employs over 200,000 and which generates more than 5% of the country’s GDP.
“We produce a talent pipeline of some 8,000 work-ready graduates annually so we can directly respond to a key priority of the new tourism strategy – passionate people – and to the need to attract, develop and retain a skilled, committed, diverse and valued workforce.”
Wilson, Dean for the Faculty of Hospitality and Leisure, said:
“Ultimately, our summit was aimed at forging stronger partnerships with industry as we continue working to change the perceptions of the sector, and the mind set of influencers. Our objective is to make hospitality and culinary not just a career of choice, but a career of first choice.”
“It’s more important than ever that we consider how, as educators and professionals, together with government, we can collaborate to anticipate consumer trends and expectations, while building sustainable and resilient partnerships.”
Delegates heard first hand from industry specialists as they debated areas of opportunity and innovation.
Tom Kitchin, Chef Proprietor of The Kitchin Group, said:
“I was delighted to support the Hospitality & Culinary Summit at the college. A great initiative and what an amazing college. The resources are second to none. Things have changed so much since my time at college in Perth. I feel certain many businesses will enter into the practical partnerships that were launched today.”
Conor O’Leary, Joint Managing Director, The Gleneagles Hotel, added:
“I really enjoyed being part of the college’s Summit, and an amazing team of energetic, highly skilled students. The service was impeccable and the food was both unusual and incredible. Gleneagles are definitely supporting the practical partnerships and we look forward to taking things forward.”
The event concluded with a Culinary Collective, when delegates experienced the college’s professional cookery and hospitality students in action; preparing, cooking and serving a range of high-end, contemporary dishes with a definite edge.
It was a great opportunity to meet the students and teaching team and sample their delicious food stations.
We are really looking forward to returning to Glasgow College this September to launch The Chefs’ Forum in Scotland to bring the industry together and further showcase this fantastic facility and tomorrow’s chefs and hospitality professionals to local employers, creating work experience opportunities, boosting employer engagement and enriching the curriculum as we do with nineteen other colleges nationally and through The Chefs’ Forum Academy.
Any Scottish chefs wishing to participate in The Chefs’ Forum Scotland should contact rebecca@redcherry.uk.com
Photography: Martin Shields
Chef of the Week: Sean Ducie, Head Chef at Oxford Fine Dining
How long have you worked at your current restaurant?
I’ve been with Oxford fine dining for 2 and a half years. We are an event and wedding caterer based in Weston on the Green catering a variety of events from 10 to 1000 fine dining, street food canapé parties and festivals.
Where did your passion for cooking come from and where did you learn your skills?
Cooking with my mother when I was a child, I loved it the smells and flavours. After leaving school I worked in local hotels in the Lake District completing a modern apprenticeship. Before moving down to Oxfordshire in 2003.
What do you enjoy most about being a chef?
It’s not the hours! I love the fact that I’m always learning pushing and striving to be better and being in an environment where I can be creative.
Name three ingredients you couldn’t cook without?
Salt, butter and stunning local seasonal fruit and veg.
Which piece of kitchen equipment couldn’t you live without?
Got to be the Thermomix, it’s an amazing bit of kit!
What food trends are you spotting at the moment?
This year is going to be all about plant based cooking and sustainable, last year I was asked for a sustainable menu for an event I think this will just grow and grow going forward!
What do you think is a common mistake that lets chefs down?
Trying too hard! Sometimes it’s the simple things that taste the best. Buy well and don’t over complicate dishes.
What is your favourite time of year for food, and why?
I think Autumn pretty much ticks all the boxes good earthy ingredients which are homely and tasty.
Which of your dishes are you most proud of?
I love being able to push myself and to learn new techniques and use new ingredients I’m proud of all the dishes I do but more proud that I can keep pushing to get better!
How do you come up with new dishes
I look at what is in season pick the main ingredient then see what will complement try to keep it to four or five elements then start to put it together looking at the cooking process tweaking where needed until the dish is balanced, tastes good and looks good.
Who was your greatest influence?
Being a chef is taking influences from everywhere picking up knowledge from eating out, reading cook books, vlogs, forums, TV shows social media. Top class cooking is so accessible these days and it’s always good to see what everybody is up to.
Tell us three chefs you admire
Sat Bains I love his style of cooking , Claude Bosi is just amazing and I love what Paul Welburn is doing down the road from us, his food is extremely good.
What is your favourite cookbook?
Roast chicken and other stories by Simon Hopkinson, a great book!
Who do you think are the chefs to watch over the next few months?
Kuba Winkowski, it will be great to see what happens with Kubarn this year! And, the boys at Orwells just seem to be getting better and better so will be interesting to see what 2020 has in store for them.
What’s been your favourite new restaurant opening of the last year?
Davies & Brook by Daniel Humm fantastic that he’s cooking in this country and can’t wait to go!
