A Chef creates an Alcohol-free Alternative to Gin!
Geoff Yates, Co-Founder of Sea Arch spent 10 years in professional kitchens, working his way up in the Pastry section in 5-star hotels in Europe and the Middle East. He then spent the next 25 years setting up and running a frozen dessert business, supplying foodservice nationwide, with his wife and partner Sarah. Just when he thought his days in the kitchen were over Sarah opened a wine bar in south Devon, and he once again donned his whites and went back into the kitchen. Looking back, Geoff still holds very fond memories of those times.
Geoff said
“My career as a chef was a great experience and I wouldn’t change any of it, it was hard work but thoroughly enjoyable and rewarding. One thing that came out of owning the wine bar was the amount of people we spoke to who didn’t always want to drink alcohol, they were either moderating their drinking or had given up completely.”
Geoff drew on his experience as a professional chef and expert palate to experiment with botanicals and flavour notes to create a grown-up alcohol-free spirit. He observed that there wasn’t a great deal of choice for these customers and the non-alcoholic drinks market was just emerging. As a professional chef, Geoff had a strong background working with flavours and set about trying to give non-drinkers a drink that had complexity and a great taste but was also healthier and more satisfying than a fruit juice or a sweet fizzy drink.
Sarah added
“When we owned our wine bar, many of our customers we were becoming more health conscious, increasingly mindful of what we were eating and drinking. With our backgrounds in hospitality, working in top hotels in Europe and the Middle East, we knew we were looking for non-alcoholic alternatives that didn’t compromise on taste or experience. Sea Arch ticks all of these boxes and we’re really excited to showcase it to members of The Chefs’ Forum.”
Geoff also felt, like many other chefs later in their career, that he needed to adjust his work/life balance. It was a real venture into the unknown when he and Sarah took up the challenge of creating a non-alcoholic spirit.
“It’s quite stimulating and exciting, as well as nerve-wracking when you go off and do something different to what you’ve always done before and I’ve been able to draw from a lot of the experiences of my time in the kitchen.”
Sarah and Geoff Yates are looking forward to continuing to offer choice and extending the Sea Arch range. All drinks are going to be for the times people don’t want to drink alcohol but still want a grown-up and refreshing drink.
Bursting with seaside botanicals and as uplifting as a walk on the beach, Sea Arch has all the deliciousness of gin with none of the alcohol and it really is more beautiful without. With purity of flavour and served with a real sense of occasion Sea Arch captures the true spirit of the Devon coast. Enjoy as a Sea & T in a lovely glass with plenty of ice, a squeeze of citrus, topped up with a premium tonic.
See our website for a selection of Sea Arch Cocktails www.seaarchdrinks.com
Member offer: 20% discount online using discount code TCF20 – order now at www.seaarchdrinks.com
Chef of the Week: Curtis Poole, Executive Pastry Chef at Bluebird Chelsea in London
How long have you worked at your current restaurant?
D&D Bluebird Chelsea/White City. I have been the Executive Pastry Chef for Bluebird Chelsea and White City for 17 months. A returning veteran after working in many London restaurant and hotel adventures.
Where did your passion for cooking come from and where did you learn your skills?
My mum and dad were always huge foodies, they always held dinner parties. I think what attracted me to food wasn’t just stuffing my face at a young age with a vast explosion of multiple flavours but the social experience it brings to the table. Big dinners have always revolved around my families life and some of the best times have been at the table or in the kitchen surrounded by good people. It’s the same in the restaurant at Bluebird, I use great produce, with a group of chefs with all different types of characteristics, skills and humour. The food my team at Bluebird creates really reflects on their personalities and something our guests enjoy day in, day out.
What do you enjoy most about being a chef?
I enjoy how fast the industry moves. As a fashion its got to be one of the most developed around, there are challenges, hard times but the rewards always outnumber the more difficult moments. I love the upbeat vibe my team brings to the kitchen, in turn it keeps me upbeat and overflowing with creative ideas.
Name three ingredients you couldn’t cook without.
Easy one as a pastry chef – sugar, butter and flour!
Which piece of kitchen equipment couldn’t you live without?
Without a Kitchen Aid my life would be a wreck! I use it everyday for many different things and it’s the same at home we use it at least 3-4 times a week. But if you were to ask Daniel Blucert I’m sure he would argue and say my freezer!
What food trends are you spotting at the moment?
Well with everyone in lock down it seems the almighty showstopper is sourdough, in its many forms as well as recreating fast food favourites! The king of the above has to be Craig Edgell, he’s been kind enough to share his recipes with me during this time! Top lad.
What do you think is a common mistake that lets chefs down?
Patience! There are too many chefs out there that think the world revolves around them. As a chef if you can’t find patience to share your skills and talents with others you let yourself down.
What is your favourite time of year for food, and why?
Summer is an all time favourite! There are so many wonderful ingredients to use around that time that don’t involve apples and pears, unfortunately that’s when everyone watches their beach bodies so you have to be careful with the desserts.I like to try and keep them super light and refreshing so even the most avid gym buff wont be put off.
Which of your dishes are you most proud of?
Knocking out 50 souffles for Michel Roux Jr Birthday was a pretty proud moment for me. As dishes go there are many I’m proud of but by the time its be developed and created and put on the menu sometimes I’m already bored of it wanting more, like I said it’s a fast moving industry.
How do you come up with new dishes?
I always go back to childhood or family favourites, taking certain flavours, ingredients and sometimes finding new ways to use them or keeping them as they are and going right back to basics. Over all of this it probably just depends on my mood – don’t catch me on a bad day!
Tell us three chefs you admire
Really tricky question this – can I have five?! Antonio Bachour, Charlie Trotter, Gordon Ramsay, Simon Gregory and Daniel Blucert.
What is your favourite cookbook?
LaRouse, Perfection in imperfection by Janice Wong, the elements of dessert, by Francisco Migoya
Who do you think are the chefs to watch over the next few months?
Daniel Blucert, Craig Edgell, Dan Hodson and Simon Gregory.
What’s been your favourite new restaurant opening of the last year?
Got me on that one lock down happened pretty fast ha ha!
Introducing the NEW iVario 2-XS – The intelligent Space Saver by Rational for Smaller Kitchens
Rational is now revolutionising smaller kitchens with the new iVario 2-XS. The two-pan cooking system, which works with contact heat and takes on routine tasks is extremely productive even in small spaces. The cornerstone is iVarioBoost the first intelligent energy management system, which regulates the heat over the entire surface and has sufficient reserve capacity to sear 4.5kg of casserole meat in 6.5 minutes including the preheating phase. The cooking intelligence iCookingSuite detects the condition and size of the food and regulates the cooking path so that you only need to intervene if the cooking system calls. The iVario 2-XS consists of two pans each with a 2/3 GN base surface and a 17-litre capacity. The unit comes with a full package of accessories, so that excellent results are achieved from the very first minute.
“Boiling, pan-frying and deep-frying on a small surface, powerful, precise and flexible, that was our objective in the development of the iVario 2-XS,” explains Simon Lohse, Managing Director, Rational UK. “For businesses with small kitchens on a limited budget that want to serve high quality results that their customers require, the iVario intelligent technology will provide a solution,” he continues.
The small unit with iVarioBoost heats up to 200° in less than 2 minutes and has enough reserve capacity to sear even larger quantities without the release of liquids. The heat is distributed so evenly and it is regulated so quickly that even delicate foods such as rice pudding do not stick or boil over. iVarioBoost consists of patented ceramic heating elements, which are firmly attached to the scratch-resistant pan base and evenly distributed. This makes the iVario 2-XS 4 times faster and consumes 40% less electricity compared to conventional technology.
The iCookingSuite, which is the cooking intelligence, is responsible for ensuring consistent cooking results. Sensors detect the quantity and condition of the food, and regulate the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring,” explains Lohse. One example is the AutoLift, the automatic raising and lowering mechanism, which automatically raises and lowers the food from and into the cooking liquid.
To guarantee maximum flexibility on a small surface, the iVario 2-XS has two pans which can be heated differently. The display in the middle of the cooking system is clearly arranged so that the user can view both pans at the same time. In addition to the operating modes for meat, fish, poultry or side dishes, the user can now select cooking methods such as frying pan or deep-fat fryer.
Its ergonomy is also revolutionary. With the corresponding stand, the iVario 2-XS is height-adjustable, the corners are rounded and the pan edge stays cold. Since nothing sticks, it is easy to clean, in approximately two minutes. Various setup variations such as integration in a kitchen line, on the worktop or the stand make the cooking system extremely adaptable.
The iVario 2-XS comes with a full package of accessories including the arm for the automatic raising and lowering function, boiling and deep-frying basket, spatula, pan base grid and sieve.
Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020. Interested parties will soon be able to experience the iVario 2-XS also live at the More Tour 2020, the dates will be available on rational-online.com
Hospitality Reopening Guidance and What it Means to Chefs’ Forum Members
The long-awaited guidance on restaurant, hotels, accommodation and leisure businesses reopening has now been published in readiness for the 4th July.
We have seen varying reactions overnight to Boris Johnson’s announcement yesterday. Some restaurants welcoming it with open arms, others worried about the short time frame to get everything ready for a Covid-secure return and the remainder making announcements that they were going to wait a bit longer to see what happens before deciding to reopen.
Suppliers too have met the announcement with mixed feelings, as many haven’t been paid since February and are now expected to continue supplying accounts that have fallen behind with payments.
For our Colleges, the news has been very well-received indeed. Denise Charles, Head of Curriculum for Service Industries at West London College said
“This is fabulous news. Personally, I’m looking forward to going out to dinner again – I have really missed this during Lockdown. Hopefully this means that when College fully-reopens in September, our students can go into a realistic working environment once more and we can look forward to welcoming industry experts from The Chefs’ Forum Academy back into the college to deliver guest lectures and masterclasses as part of our curriculum enrichment programme.”
The report, which can be found here, contains advice around social distancing for workers, cleaning, PPE, face covering and managing customers.
On the introduction of table service, the report encourages the use of contactless ordering from tables where possible, for example through an ordering app.
It suggests “adjusting table service approaches to minimise staff contact with customers” and states: “Indoor table service must be used where possible, alongside measures such as assigning a single staff member per table. Outdoor table service should also be encouraged, although customers are permitted to stand outside if distanced properly.”
The Chefs’ Forum has been working with Yoello an online ordering system that completely meets contactless ordering guidelines. Get in touch today to see how Yoello can fit into your existing system from as little as £1.30 per day. Click here for more information.
Yoello Non-Executive Director, Scott Waddington (ex CEO of SA Brains) said
“The hospitality industry has been one of the worst affected sectors owing to the Covid-19 crisis and resulting social restrictions. The sector is responsible for employing millions of people whose jobs are now in serious jeopardy, particularly as the industry is amongst the last to be able to resume operating. Yoello’s mission has always been to be at the forefront of helping the hospitality sector innovate through technology. We are now able to provide the sector with the urgent support that it needs.”
Where bar or counter service is unavoidable, operators are asked to prevent customers from remaining at the bar or counter after ordering.
Jason Mead, Director at Hyde & Co Group in Bristol has adopted Yoello at his larger sites with outdoor areas, set to be reopened on the 4th July, he said
“At the same time as we’re looking forward to reopening, we realise that the whole service experience is going to be very different indeed. We will be releasing a manifesto outlining our planned changes and adaptations to cope with new government guidelines. The benefits of the Yoello contactless ordering system are less contact between staff and guests, speed of ordering and paying, fewer physical menus and more opportunity to notify you of any news from our sites if you should choose to opt-in.”
Many other hospitality industry professi
onals have said that they are worried about the 4th July falling on the busiest night of the week for restaurants – A Saturday night!
We will be following the progress of all of our members through this period of adjustment and change and would like to take this opportunity to wish all of our friends, colleagues and sponsors all the very best as they move into this next chapter. Please get in touch if you would like help or advice on any element outlined in the article above.
YOELLO OFFER **Special Chefs’ Forum Member Discount** 20% OFF for 12 Months – Enter the code CFORUM20 in the CONTACT form HERE and Yoello will be in touch!
Yoello are offering a FREE guide on re-opening your business safely with mobile ordering – click here
Lockdown didn’t mean ‘Shutdown’ for Walter Rose & Son – Here’s how they dealt with Covid-19
On the 20th March 2020, Boris Johnson took the extraordinary step of ordering pubs, hotels and restaurants to close. This meant that Walter Rose & Son, market-leading catering butchers based in Devizes would lose 97% of their trade overnight.
In normal times, Walter Rose deliver to top chefs all over the country with a fleet of refrigerated vans, from Manchester to Devon and everywhere in between. They even deliver meat to the south of France to service chefs on superyachts destined for Monaco and St Tropez!
All was not lost however, as they quickly built on their existing, lesser-known home delivery service and immediately invested in a temporary e-commerce website, immediately able to cope with the huge upsurge in online sales of meat that ensued during the pandemic and continues daily. The final version of the new website is set to launch imminently.
Walter Rose & Son is surviving the pandemic in delivering top quality, locally- sourced meat that was destined for the finest kitchens all over the country to people in their homes in a contactless transaction. They also pivoted to sell other essentials like pasta, flour and bread, when the supermarkets had none and it was nigh-on impossible to secure a delivery slot.
New retail statistics have shown that consumers in their thousands have turned to high street butchers during the current pandemic.
The enforced closure of hotels and restaurants posed a huge threat to the award-winning national catering butchers, but they soldiered-on regardless and can now boast a healthy online trade, great shop sales from the retail shop and are delighted to see hotels and restaurants now placing orders for take away services, as well a preparing for re-opening on the 4th July.
Water Rose and Son innovated with new ways of serving customers during the pandemic. They have adapted their Devizes butchers’ shop and deli to ensure social distancing and have also successfully implemented ‘collect from shop’ and online ordering services. Walter Rose & Son are proud to continue to deliver meat to the door, providing to vulnerable customers with a lifeline.
Walter Rose & Son have also been working with Wiltshire County Council to distribute ‘paid forward’ meat boxes to families facing food poverty across Wiltshire. This initiative has been invaluable and has seen around one hundred essentials meat boxes delivered to those in need at this difficult time. Local children’s charities as well as charities for the homeless and vulnerable have all benefitted from this fantastic initiative and continue to do so.
Jack Cook, Director at Walter Rose & Son commented,
“We have been doing home delivery for 173 years! Our home delivery service has always been gladly taken-up by customers, but never to this extent, this is unprecedented. The increased demand for home delivery helped to soften the blow felt from the closure of cafes, pubs, hotels and restaurants. We’ve introduced new products and are promoting to our database and social media audience on a daily basis. We are working hard to ensure customers feel safe and confident to shop locally and continue to receive top quality, locally-sourced meat and deli goods.”
Charlie continued
“Of course, we felt an initial loss of custom from the catering sector with only a small number of these foodservice providers continuing to sell takeaways. But having a really strong team that’s been able to pitch-in and cope with the extra demand, as well as operate a fleet of vans, means we’ve been able respond to changes quickly and serve an increased demand of customers seeking deliveries to their door.”
Jack concluded,
“Many of our elderly customers are continuing to place orders by telephone as they regularly would but we’ve seen a huge increase in orders being placed online. Being adaptive and flexible has helped us to maintain services to our loyal and growing customer base.”
Walter Rose & Son and other high street butchers’ shops now account for around 8.5% of beef and pork, and over 12% of lamb, is now sold through these specialist outlets. It’s clear that people obviously appreciate how butchers have adapted quickly to the restrictions and served their communities well in difficult times, providing high quality meat and a bespoke service to their customers.
Walter Rose & Son is now looking forward to the scheduled re-opening of restaurants on the 4th July and is already in communication with customers on how best to service them under new ‘Covid- secure’ guidelines. Walter Rose have maintained contact with the chefs and trade customers whilst the restaurants have been shut, even hosting a round in The Chefs’ Forum’s Chefs’ Quiz last Monday to re-engage with their much-valued clients.
Walter Rose would like to take this opportunity to wish the chefs and restauranteurs all the very best for the new chapter in their professional lives that sees them returning to their kitchens to continue to champion the hospitality industry.
Any chefs who would like to make contact with Walter Rose to discuss supply should email jack@walterroseandson.co.uk.
In the meantime, to receive a special Chefs’ Forum discount when you shop online for home delivery, simply use code: CHEFSFORUM1 to receive 20% off at the checkout: shop.walterroseandson.co.uk
Chef of the Week: Daniel Kerr – Head Chef at Fistral Beach Hotel & Spa in Cornwall
How long have you worked at your current restaurant?
I joined Fistral Beach Hotel & Spa in September 2019.
Where did your passion for cooking come from and where did you learn your skills?
I had a very foodie childhood where I was lucky enough to eat out a lot. I was instantly amazed how food could create such great memories. My grandma also is an amazing baker so my love of pastry started with her, although she wouldn’t agree with all the machines we use now, she believes its always best to use your hands and fingers.
I trained at Stratford -upon-Avon College whilst working in my home town of Kenilworth, I then trained in London and worked with Tom Aikens and Jason at Maze before working with Peach Pubs for 5 years, learning most of my style from a great chef there called Charlie Barr (formerly of Simpsons, Birmingham).
What do you enjoy most about being a chef?
I simply just love to cook, my favourite section is on the pans on sauce, if i could just run that section for the rest of my life that would be the best. I enjoy the attention to detail and constant strive for perfection, it’s such an infectious environment.
Name three ingredients you couldn’t cook without.
Butter and salt, but I guess that’s a given.
I love pork (we use Primrose Herd who are great), it’s such a versatile ingredient I rarely complete a menu without it.
Cheese is another huge favourite of mine, love big strong French cheese, Per Las from wales is epic, Godminster cheddar makes the best cauli cheese.
Mackerel is so massively underused, and still never sells as well as I think it should, but love that too, it pairs with so many strong flavours.
Which piece of kitchen equipment couldn’t you live without?
It has to be a Vita Prep, so so powerful, literally couldn’t live without it.
What food trends are you spotting at the moment?
Local and seasonal has no gone to the next level, which is great!! Guests will now seek out that information, and almost be disappointed if there is no care of it. Hopefully, this continues as I would love to see the food miles for every continue to shrink and more support from those local farmers really pushing that plough to plate moto.
Plant based food really isn’t going away, so chefs simply have to embrace it. I personally love vegetarian food and have never shied away from it, vegan not so much I mean cheese and butter!
I keep seeing Seacuterie more and more, I’m looking forward to trying some more soon, monkfish loin bacon etc.
What do you think is a common mistake that lets chefs down?
Over complicating, the older I get, the more I understand it… source the best ingredients, cook it in a way that brings out the most flavour and put it on a plate. If you can get the confidence to do that, you will do ok.
What is your favourite time of year for food, and why?
It has to be summer, it’s the only time of year we get all the lovely fruit to choose from, the fish markets are full. Just the best!! One of my first grown up food memories was sitting on a terrace in the south of France, eating a beautiful lemon sole with vermouth and tomato salsa butter thing over the top and a crisp picpul de pinet … perfection
Which of your dishes are you most proud of?
I love the pork belly starter (photo) that was on our menu for two seasons, just changed the garnish… the belly is cured for a day, then bathed at 68 degrees for 48 hours, then pressed for a day, then seared to crisp up… served with tart apple and smooth squash puree in the winter… simply perfect umami.
How do you come up with new dishes?
New dishes are inspired by the seasons, so I compile list of veg, fruit, nuts, fish, meat, foraged that’s in season for the couple of months, then I start match flavour that I know, thinking about texture, acidity, salt, sweet etc… then cook, tweak, repeat!
Who was your greatest influence?
Charlie Barr was huge influence, her love and respect for food along with the way she ran a kitchen. Everyone worked so hard for her because they wanted to do her proud, I would like to think our kitchen now is that same.
Tell us three chefs you admire
Daniel Humm , Grant Achatz and Daniel Clifford.
What is your favourite cookbook?
Daniel Humm books are both amazing, but the first one blew my mind… I had never thought of food that way until I read that book.
Who do you think are the chefs to watch over the next few months?
Tom Brown at Cornerstone is cooking amazing stuff, food you really want to eat, Guy Owen at Karrek and us at Fistral obviously!
What’s been your favourite new restaurant opening of the last year?
Core by Clare Smyth is simply amazing!! I have not been to Daniel Humm’s restaurant in London yet, but I will.
iVario Pro by Rational – The New Performance Class for the Professional Kitchen
The iVario Pro sets new standards for the professional kitchen. The cooking system, which works with contact heat, impresses with intelligent functions and consumes 40% less energy than conventional tilting pans and boiling pans. Although connected loads have been reduced compared to the predecessor VarioCookingCenter, it has up to 20% higher searing capacity and with the maintenance-free pressure cooking option, it is up to 35% faster compared to cooking without pressure.
iVarioBoost, the intelligent energy management system, ensures precise temperatures on the pan base and sensitively regulates them. With iZoneControl, the pan base can be divided into up to four zones, so the user can cook different foods simultaneously, on a time delay and at different temperatures. The ergonomy also sets new standards with height-adjustable legs, cold pan sides and rounded corners allowing for safer working.
“Productivity, flexibility and simplicity are what characterise the new iVario Pro,” explains Simon Lohse, Managing Director, Rational UK. The patented iVarioBoost heating system is based on ceramic heating elements which are firmly attached to the scratch-resistant pan base and evenly distributed. The iVario Pro will heat up to 200° in less than 2.5 minutes and has enough energy to sear around 30kg of goulash in approximately 15 minutes. This makes iVarioBoost 4 times faster than conventional technology. Also, when cold liquid, for example cream is poured into a casserole there is no drop in temperature. The iVarioBoost can take away the energy almost just as fast, preventing delicate foods such as rice pudding from sticking or boiling over. Lohse continues, “This is maximum power alongside extreme precision.”
The precision is provided by the iCookingSuite, the cooking intelligence in the iVario Pro. Sensors detect the quantity and condition of the food, regulating the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring. Such as with AutoLift, which automatically lifts the food out of the cooking liquid,” explains Simon Lohse. At the same time, the operating concept is new and the user can either select cooking programs for meat, fish, poultry and side dishes, or cooking methods such as frying pan or deep-fat fryer. This will save time for training and learning.
iZoneControl provides more flexibility, as the iVario Pro pan base can be divided up into four zones, which can be of any shape or size. Each of the zones can be used with different cooking paths and temperatures. It is possible to cook foods with very different requirements at the same time, for example you can delicately fry fish, while the asparagus is cooking at a low temperature and also sear the lamb cutlets on a high heat, then let them rest.
The new cooking system sets new standards in terms of ergonomics. The height of the cooking system can be adjusted meaning the user can work ergonomically with the cooking system at the optimal height, simplifying many preparation methods, such as turning escalopes or steaks. Different setup variations are available, such as wall hanging or on castors making the new cooking system very adaptable.
As nothing sticks on the pan it means that the iVario Pro is easy to clean, a little water, a little detergent and a sponge, completed often in two minutes, saving time.
The iVario Pro 2-S with two pans is ideal for restaurants or as an additional unit in business and industry catering. The two single-pan cooking systems with capacities of 100 or 150 litres are the new performers in industry catering. The new generation units are complemented by the iVario 2-XS, which is perfect for restaurants from 30 meals with its two 17-litre pans and a full package of accessories.
Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020. Interested parties will soon be able to experience all cooking systems also live at the More Tour 2020, the dates will be available on
The iVario Pro sets new standards for the professional kitchen. The cooking system, which works with contact heat, impresses with intelligent functions and consumes 40% less energy than conventional tilting pans and boiling pans. Although connected loads have been reduced compared to the predecessor VarioCookingCenter, it has up to 20% higher searing capacity and with the maintenance-free pressure cooking option, it is up to 35% faster compared to cooking without pressure.
iVarioBoost, the intelligent energy management system, ensures precise temperatures on the pan base and sensitively regulates them. With iZoneControl, the pan base can be divided into up to four zones, so the user can cook different foods simultaneously, on a time delay and at different temperatures. The ergonomy also sets new standards with height-adjustable legs, cold pan sides and rounded corners allowing for safer working.
“Productivity, flexibility and simplicity are what characterise the new iVario Pro,” explains Simon Lohse, Managing Director, Rational UK. The patented iVarioBoost heating system is based on ceramic heating elements which are firmly attached to the scratch-resistant pan base and evenly distributed. The iVario Pro will heat up to 200° in less than 2.5 minutes and has enough energy to sear around 30kg of goulash in approximately 15 minutes. This makes iVarioBoost 4 times faster than conventional technology. Also, when cold liquid, for example cream is poured into a casserole there is no drop in temperature. The iVarioBoost can take away the energy almost just as fast, preventing delicate foods such as rice pudding from sticking or boiling over. Lohse continues, “This is maximum power alongside extreme precision.”
The precision is provided by the iCookingSuite, the cooking intelligence in the iVario Pro. Sensors detect the quantity and condition of the food, regulating the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring. Such as with AutoLift, which automatically lifts the food out of the cooking liquid,” explains Simon Lohse. At the same time, the operating concept is new and the user can either select cooking programs for meat, fish, poultry and side dishes, or cooking methods such as frying pan or deep-fat fryer. This will save time for training and learning.
iZoneControl provides more flexibility, as the iVario Pro pan base can be divided up into four zones, which can be of any shape or size. Each of the zones can be used with different cooking paths and temperatures. It is possible to cook foods with very different requirements at the same time, for example you can delicately fry fish, while the asparagus is cooking at a low temperature and also sear the lamb cutlets on a high heat, then let them rest.
The new cooking system sets new standards in terms of ergonomics. The height of the cooking system can be adjusted meaning the user can work ergonomically with the cooking system at the optimal height, simplifying many preparation methods, such as turning escalopes or steaks. Different setup variations are available, such as wall hanging or on castors making the new cooking system very adaptable.
As nothing sticks on the pan it means that the iVario Pro is easy to clean, a little water, a little detergent and a sponge, completed often in two minutes, saving time.
The iVario Pro 2-S with two pans is ideal for restaurants or as an additional unit in business and industry catering. The two single-pan cooking systems with capacities of 100 or 150 litres are the new performers in industry catering. The new generation units are complemented by the iVario 2-XS, which is perfect for restaurants from 30 meals with its two 17-litre pans and a full package of accessories.
Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020 and iCombi Pro Live Online REGISTER HERE. Interested parties will soon be able to experience all cooking systems also live at the More Tour 2020, the dates will be available on rational-online.com
Join the World’s Biggest Fish Finger Sandwich Zoom Call
Who doesn’t love a Fish Finger Sandwich?
The Fishermen’s Mission is attempting to get the most people eating a Fish Finger Sandwich at one time whilst also on a zoom call! The charity, who care for UK fishermen and their families, is calling on lovers of the Fish Finger Sandwich to join them in the World’s Biggest Fish Finger Sandwich Zoom Call on Fish Friday – 3rd July 2020 from 12 – 1pm.
Fish Friday is the National Fundraising Day for the Fishermen’s Mission, a day to show your support for our UK fishermen. Can there be a better way of doing that than enjoying a lunchtime feast of chunky white fish encased in golden breadcrumbs between the baked accompaniment of your choice whilst raising funds for the Fishermen’s Mission!
The World’s Biggest Fish Finger Sandwich Zoom call will also feature live cooking demonstrations from top celebrity chefs. Nathan Outlaw and Tom Brown will show us their delicious take on the famous Fish Finger Sandwich. Artist Caroline Cleave and her husband Jon Cleave from the Fishermen’s Friends will also be on hand with a fishy tale or two. There will also be bespoke Fish Finger Sandwich recipes to download so you too can create your own fish finger masterpiece!
Fishing remains the UK’s most dangerous profession and life is very tough for many of our fishermen at present. Devastating winter storms were followed by the coronavirus pandemic which closed fish markets across the world. Fish prices collapsed and boats were tied up around the UK coastline. Struggling UK fishing families rely on the Fishermen’s Mission to help them get through the crisis.
Ali Godfrey, Director of Business Development for the Fishermen’s Mission, explains the vital role played by the Fishermen’s Mission:
“We are here as a trusted friend supporting fishermen and their families through the storms of life. We provide access to emergency funding and longer-term welfare support alongside practical guidance which is so needed in these turbulent times. With many of our fundraising options currently paused, the World’s Biggest Fish Finger Sandwich Zoom call is a great and very tasty way to show your support for our fishermen.”
A donation of at least £3 to the Fishermen’s Mission will allow you to join the World’s Biggest Fish Finger Sandwich Zoom call on Fish Friday 3rd July 12:00 – 1:00.
Visit www.fishmishmarket.org.uk/fishfingersandwich to join in.
For more information please contact the Fishermen’s Mission at www.fishermensmission.org.uk
Wiltshire Farm Foods Recruits Leading Chefs for Collaboration
The nation’s leading frozen food delivery service, Wiltshire Farm Foods, has recruited eight leading Chefs across the South West for a brand new summer menu collaboration.
At a time when many restaurants and pubs have had to temporarily close, Wiltshire Farm Foods has identified how to support chefs affected by the pandemic by updating its range with an innovative injection of culinary skill and creativity.
Working alongside Head Chef, Phil Rimmer, chefs include; Jethro Lawrence, Head Chef at Woolley Grange Hotel; Rob Allcock, Chef Patron at The Long Arms, South Wraxall; Richard Knighting, Executive Chef at Corkage, Bath; Elliott Lidstone, Head Chef and Owner at BOX-E, Bristol; Henry Scott, Head Chef at Henry’s, Bath; Peter Vaughan, Executive Chef and Director at Vaughan’s Kitchen, Devizes; Josh Dobson, Sous Chef at Bunch of Grapes, Bradford-on-Avon and Simi Rezai-Ghassemi, cookery teacher and owner of Simi’s Kitchen in Bath.
Phil Rimmer says; “It’s been fantastic to work alongside fellow Chefs bringing a wealth of experience and knowledge to the kitchen. In a time of national crisis pulling together and supporting each other is what we do best as a country, so collaborating with a wid
e range of culinary talent in creating new dishes for our customers has been such a positive project for myself and the entire Wiltshire Farm Foods team.”
Each Chef has worked on a signature dish. These include; Peter Vaughan’s Slow Cooked Beef with Onions and Dorset Ale; Richard Knighting’s Slow Cooked Lamb with Minted Peas and Beans; Elliott Lidstone’s Creamy Chicken, Pearl Barley and Cauliflower Risotto; Jethro Lawrence’s Gammon in Somerset Cider Sauce and Simi Rezai-Ghaseemi’s Chickpea and Apricot Stew.
Desserts range from the classic Chocolate and Cherry Brownie with Vanilla Cream Sauce to the seasonal Gooseberry Bakewell Tart and indulgent Date Pudding with Coconut 
and Date Sauce.
Peter Vaughan says: “My grandparents were Wiltshire Farm Foods customers so I created my dish
with them in mind. This project has been a superb culinary challenge – I have a real admiration for Phil Rimmer and the team. They’ve been wonderful to work with.”
Talking about the experience, Josh Dobson says it’s been an eye opener: “I was so impressed by the passion and dedication of the chefs at Wiltshire Farm Foods and the level of development that goes into every dish. It’s really changed my perception of frozen food.”
COO of Wiltshire Farm Foods, Ian Stone adds: “The South West attracts some of the best Chefs in the country and we were keen to collaborate with those whose businesses had temporarily been affected by the pandemic to bring a fresh and exciting new summer menu for our customers.”
For more information please visit www.wiltshirefarmfoods.com
