Canapés? It’s All About Ready, Set, Fill with Pidy
We discovered just how good the Pidy canapé range is at this year’s Game Fair where we hosted a party for TV’s Paul Whitehouse. Filled with smoked trout, sour cream, horseradish and watercress the Pidy canapé cone came into its own.
With the Pidy canapé range all you have to do is think about what fillings and toppings you want to present to your guests. The hard work of pastry has already been done. Whether you’re thinking vol au vent, tartlet, choux bun, savoury or sweet – Pidy has you covered.
And we’re not just talking about any pastry. This is Pidy pastry which has been delighting gourmets and gourmands for decades – since 1967, in fact.
Every piece of the canapé range is technically innovative, hugely creative and designed with the chef in mind. That means you can have confidence that whatever you serve will have that same luxurious richness for which Pidy is famous.
The Game Fair party in the Fishing Village was overseen by Michelin-starred chef Hywel Griffith from The Beach House in Oxwich alongside students from West London College. The Pidy cones were presented on special wooden boards from Richkins Woodcraft had special holes drilled in.
Catherine Farinha, Director of The Chefs’ Forum, said: “Working with the Pidy canapé range was a dream for us. The cones were simple to fill and tasted delicious. Served alongside a very good Cava Brut from Tanners Wine everyone enjoyed the party and the food.”
Welcome to The Academy Family South & City College Birmingham!
We have a new member of The Chefs’ Forum Academy club! We are very pleased to announce that South & City College Birmingham has joined us.
As a new member of our Academy roster, catering students at South & City College Birmingham can look forward to masterclasses from top chefs, participation at industry events and lunches and on-the-job training at some of the best restaurants and kitchens in the Midlands region.
Catherine Farinha, Director of The Chefs’ Forum, said: “We’re really chuffed to be in South & City College Birmingham is such a great college. We can’t wait to get started and we’ve got a strong list of local chefs who are ready to go with masterclasses. September’s calendar already looks top notch with Mark Walsh from Hogarths delivering a masterclass on game butchery plus the creation of a modern game dish.”
Adam Porter, Head of School for Hospitality & Catering, Hairdressing and Barbering from South & City College Birmingham said: “We are very excited to have our own Chefs’ Forum Academy. We’ve seen the work Catherine and the team have done across the UK and it’s very impressive. One of the clinching factors for us is the amount of extra reach into the industry our students will have. The experience they will get from masterclasses and events is going to be a key part of their development.”
The college will also be hosting a Taster Day this September to encourage local school students to take up hospitality as their chosen career.
It will feature:
- Canapé & mocktail reception
- Exose Grant – MasterChef: The Professionals Finalist 2019 and Head Chef at Ikaro – Pasta making demo and cookery masterclass
- Ross Pike – Executive Chef at Oakman Inns – An Oakman Inns classic dish
- Munayam Khan – Chef Patron at Raja Monkey Making the perfect samosa
- Angelina Adamo – Chef Patron at Tutto Apposto & The Circle Lounge at The Hippodrome
- Tom Everard-Fairburn – Pastry Chef at Two Brothers Bakery
Cooking is not the only skill that students will be learning. In January 2024 students will be taking part in a business study at Birmingham Wholesale Market.
Munayam Khan, owner of Raja Monkey restaurant, will accompany students to the market and help them select seasonal produce to a budget of £25 per pair.
They then return to college to create a two-course meal to cook (supervised by Munayam and Chef Lecturers) and serve to the teaching staff in the college restaurant at lunchtime.
The pair who make the most profit and sell the most of their menu win a meal for two with their Chef Lecturer at one of the Lasan Group restaurants.
Le Gruyère was The World-Award-Winning Star of this Year’s Game Fair
This year, we teamed-up with the famous Swiss cheese to reveal hidden twists to old classics that take game to a new level. Le Gruyère stand this year hosted Michelin-starred chef Hywel Griffith and a team of students from West London College with Chef Lecturer, Bob Carruthers, Cindy Challoner, Chef Lecturer at Coleg Gwent, Ashleigh Ferrand, Head Chef at The Kingham Plough and Martyn Watkins of Laksa Shack in Cardiff. There were four demonstrations each day of The Game Fair and we were delighted with the magnificent Le Gruyère stage, built and managed by The Demo Kitchen Company.
To add a touch of ‘shooty class’ to the line-up, we also offered ‘Elevenses’ each day at 11am, consisting of delicious fennel salami from Somerset Charcuterie, accompanied by a delicious Dutch Barn Vodka cocktail – A very traditional snack on shoot days.
All demos had the benefit of delicious Koppert Cress varieties being grown live in the marquee in a Bloomkube or hydroponic cube, so the recipes could be enhanced with tasty and nutritious microgreens and microherbs paired to each dish by the chefs.
Ashleigh Ferrand, selected Koppert’s Tahoon cress to go with her French onion soup, pulled venison and Le Gruyère crouton – This is a timeless French classic with a twist. Ashleigh said
“The richness of the Gruyère cheese complimented the soup without overpowering and the cress added a subtle flavour and a bight vibrancy to the dish to cut through and lighten-up the dish. I love Le Gruyére because it’s a versatile cheese that can be baked into a crisp, melted into a dish, such as risotto and used as a garnish on top as an alternative to parmesan, especially the Reserve Le Gruyère, which is an absolute show-stopper in my opinion.”
It was great to be able to educate the audience on brilliant and delicious ways to cook with the game that they shoot – Our top quality game featured in the demos was kindly sponsored by Lincolnshire Game.
One lady said that the partridge her husband shoots gives her the ‘ick factor’ and so she usually ends up throwing them away – The audience gasped in amazement, as the whole purpose of our line-up of game cookery demos was to promote the eating of wild game meat.
By the end of the demo by Cindy Challoner, she had not only tried the Stuffed Partridge Ballotine with Caramelised Pears and loved it, she then asked if there was some sort of game cookery retreat she could embark upon with The Chefs’ Forum to learn how to make the most of the game shot by her family – Now that’s food for thought and a great idea to take further.
Catherine Farinha, Director of The Chefs’ Forum and Publisher of The Great Game Guide and The Welsh Game Guide, said:
“We decided to make the demos simple this year and easy to recreate at home. We didn’t want everything to be too cheffy or complicated. We were also really excited to be given the opportunity to work alongside the brand activation team at Le Gruyère. It really is amazing how well it goes with game and all samples were snapped-up in seconds. It was lovely to see the same faces come back throughout the weekend to see more demos from their favourite chefs.”
Dishes cooked on the demo stage are available on our recipe page CLICK HERE, by popular demand of the audience at the show (we’ve already received eager email enquiries to this effect), as well as the chefs who follow our event schedule.
In other areas of The Game Fair, top chefs and students, all representing The Chefs’ Forum joined the massive catering operation across VIPs, crew and volunteers.
MasterChef: The Professionals finalist, Exose Grant and West London College graduates, Jahmi and Laurie were also called upon to join the brigade and work in James Martin’s restaurant at the show, alongside the food hero himself to cater for hundreds of VIPs in the private enclosure – A brilliant opportunity to experience high-volume, high-end event catering.
Hywel Griffith and his team from The Beach House, Oxwich swooped in to cater a Michelin-starred and fizz reception in the fishing village with Celebrity Comedian/Fly Fishing expert, Paul Whitehouse.
The students ably helped his team to create and assemble a delicious menu, showcasing game and yes, even more delicious Le Gruyère!
The beautiful canapés comprised:
- Venison and Gruyère with barbequed pineapple
- Spicy partridge tacos with avocado and coriander
- Crispy pheasant with sriracha mayo and toasted sesame
- Smoked trout, sour cream, horseradish and watercress
- Lemon meringue tart
- Almond choux, mascarpone, orange and ginger
The chefs were all amazing and the food produced, out of this world and we can’t wait to do it all again next year!
London’s Raheem Morgan Wins National School Chef of The Year
Lewisham Chef Raheem Morgan has beaten off competition from around the UK to become the 2023 School Chef of The Year (SCOTY).
It’s his fourth time in the competition, with runner-up positions in both 2021 and 2022.
He cooked an Asian crispy fishcake with edamame bean and miso puree, served with a wasabi mayonnaise and crispy garnish. His dessert was a deconstructed lemon cheesecake with apple and basil gel, apple crisp, cherry compote and egg white meringue.
The dishes have been enjoyed by children at Torridon Primary School, Lewisham, where he has been the Unit Manager and Head Chef for two years.
He said: “I try to incorporate spices into the dishes and find that the children are open to trying them – and really enjoy them when they do. They see the teachers eating new flavours in the food I cook for them and do the same – they aren’t scared to try. I’m always trying to sneak veg into the main courses to add to the nutrition, but also to desserts too, like beetroot chocolate brownies!”
Before coming to school catering, completely by accident, Raheem worked with Tom Aikens, and held positions of commis, demi and chef de partie at Hotel Café Royale, Park Plaza Hotel and The Ivy, Sloane Square.
Looking for a new job after a year out, Raheem was sent details from Chartwells and despite not knowing anything about school catering, he applied and by the end of the interview, was convinced that it was the right move – and he hasn’t looked back.
The 29-year-old’s love of food started when he was around nine years old, cooking Jamaican food with his mum, before following it through school in food tech and into hotels.
Raheem won last year’s Grab ‘n’ Go at SCOTY – a challenge to create a healthy on the go snack. He made Loaded Quorn Corn Savoury Waffle – a spicy savoury waffle topped with avocado, tomato and crème fraiche inspired by a traditional Jamaican corn fritter.
He said: “It means the world to win – I’m on cloud 9! I’ve been used to coming second and third but this year it’s me who’s won and I’m so happy. I’ve put so much time and effort into it and so to win is not only great for me but for my brilliant team at school and Chartwells too. Both have supported me with the dish creation, tasting, giving feedback and stepping in while I had time away from school for the competition.
I want to thank my team at school, Chartwells who have been amazing but also LACA – I love everything they stand for and the work they are doing in the school catering sector is amazing and hugely important in changing the quality of school food but also the perception – there’s no chance of lumpy custard anymore!
The competition has helped me to grow so much and it will springboard me as it did last year when I won the Grab ‘n’ Go. After that, we held cookery workshops for the kids and they really enjoyed making the food and trying it all out.”
He plans to spend some of the £1000 winnings on taking his school team out to say thank you for their help.
Second place was Jennifer Brown, from Sarum Academy, Salisbury, Wiltshire, representing the South West region and James Noakes from Maidstone Grammar School, Maidstone, Kent, representing the South East region.
Head judge Louise Wagstaffe from Premier Foods, said: “It’s been a tough year to judge because we’ve seen amazing standards and very high level skills.
“We’ve seen a great use of ingredients on a tight budget and it’s been lovely to see so many different dishes created from the same ingredients from the Bisto brand, with each chef’s own inspiration and influences in their design. Lots of healthy fruit and vegetables have been used – a healthy plate is a part of the judging criteria.
These chefs have a massive influence on the food out children are eating and to see such great tasting food full of nutrition and innovation has been brilliant. There are some fantastic, scalable ideas here which we will be sharing with our schools.”
Sarah Robb, foodservice marketing manager at Premier Foods, added: “It’s so important to support the education catering industry which is what this competition is all about – showcasing the amazing talent in the industry – our chefs have been cooking amazing food. School meals are so important for children to eat and socialise together, but also to try different foods together.
School chefs have so much influence on the children they cook for to show them new food, give them the opportunity to try new flavours and really understand nutrition and healthy eating. The school catering industry has changed so much – the standard at SCOTY has well and truly shown that.”
The SCOTY competition aims to show the high quality of school meals and the contribution they make to the health and wellbeing of children.
The 11 finalists, who had competed at regional heats across the country, were judged on the use of Premier Foods products, working practices in the kitchen, creativity, appearance, taste and flavour. They had just 1h 30 minutes to create four portions of their two-course menu.
How I’m Coping with Inflation & Cost of Living
Tony Rodd, former Masterchef finalist and co-owner of Blackheath’s Copper and Ink restaurant spoke to our editor Chandos Elletson about dealing with inflationary pressures and the demands of customers who are fighting the cost-of-living battle on a daily basis.
“Here’s a recent example of the sort of thing I’m dealing every day,” Tony Rodd told me recently. “I buy gluten free breadcrumbs from a supplier and I pay COD, cash on delivery. 12 months ago my order cost £37. Today, I’ve just paid £51. That’s a nearly 40% increase in the cost of a non-essential ingredient. An ingredient that makes up part of a dish.
“Over the last 9 months every one of our suppliers has told us that they are having to put up their prices. Over the same period, we haven’t changed our prices at all. We can’t. Out customers won’t accept increases. They can’t afford them. So, where does that leave us? Something had to change.”
Tony Rodd’s challenge is the same one being faced by multiple small businesses up and down the country. Horrendous price increases across the board from energy to ingredients and staff costs. It’s a wonder that any restaurant can survive these inflationary increases.
“We’re still open, we’re still busy,” Rodd said. “It’s all down to a shift in the way we do business. We couldn’t carry on in the same way. We have to change, to adapt. In the end it was quite a simple choice.
“One thing we noticed was that our regulars were eating out less and drinking less so we changed with it. We went to a nine-item menu; 3 starters, 3 main courses and 3 desserts. We have a seven-course tasting menu. We are now running, cut leaner. We’re down £10-15k a year and our mortgage is going up later in the year. We’re not making money, but we are staying afloat and that’s all I can ask at the moment.
“We found that business remained popular on Friday and Saturday, but we were dead on Wednesdays and Thursdays. So, we shifted the weekend to tasting menu only because our regulars were ordering two a la carte courses and we were losing money.
“At first there was some resistance until I explained that they could come in on a Wednesday and Thursday and eat cheaper if they wanted. And that’s what happened. Now we are busy on the weekends with tasting menus, which are popular and busier during the week with a la carte which brings in much needed revenue. It’s working.
“None of this would have come about if I didn’t talk to my customers on a regular basis and found out how they were doing and how we could fit into their dining out plans. This conversation has helped them understand how we work and we have learned more about what they want and are prepared to pay for. This is crucial in today’s market.
“In lockdown I talked to our landlord every week on Zoom and over a period of months we found a way of working. I never missed a payment and in return we negotiated our lease down to something that we could afford. It has become a key relationship.
“I would urge every restaurant and chef to talk to suppliers and landlords as often as possible if you are struggling and also to you customers. Get to know them. Get to know what they want and what their limits are. Nothing can be taken for granted at this time. You have to fight for every customer but they will remain loyal to you, if you are loyal to them and they understand you are trying your best.”
Bonzer Announces a Lifetime of Hassle Free Can Opening with Its New Lifetime Warranty!
When you see a red knob in the kitchen, you know it’s an iconic Bonzer can opener, the market leader in professional tin openers, and has been for nearly a century!
From the 1st July 2023 every Bonzer can opener will come with a Lifetime Warranty. This will make UK chefs very happy indeed.
Brave you may think? Mitchell & Cooper are that confident in the top-quality design and manufacturing expertise they pour into Bonzer, that they are willing to guarantee it for life!
Bonzer’s green credentials are seemingly endless, but we must let you know that they really are easy to repair, with a full list of spares available. All parts are sourced in the UK and built in Mitchell & Cooper’s family-owned UK factory, which enables Bonzer to continually strive towards net zero.
Speaking of the warranty, Kat Cooper, Project Director at Mitchell &Cooper, whose family business has manufactured the famous Bonzer range since 1927, said:
“Mitchell & Cooper is 144 years old and our iconic, Bonzer can opener is 96. To reflect the upcoming milestone of the iconic Bonzer can opener being 100 in 4 years’ time, we thought it was time to offer a lifetime warranty. We know how much the Bonzer is loved. It’s the ultimate chefs’ best friend and Bonzer is the green warrior in our portfolio. We couldn’t be prouder of it.
“However, there’s another reason and it’s something that sums up who we are. The Bonzer typifies the way we do business and the way we manufacture. Every Bonzer can opener is:
- Built to last
- Made from top-quality die-cast stainless steel.
- Built using outstanding British craftsmanship.
- Comes with exceptional aftercare – No quibbles!
- Designed to be timeless with a proven track record.
- Responsibly made – Sustainable and trusted by chefs as a kitchen workhorse
- Bonzer is not a throw-away product – It really is built to last a lifetime
“In a world that’s always trying to sell you more stuff we want to be different,” Kat went on. “We’re committed to changing the way we work with and supply the food service industry, from buying for the short term to buying once.
“When we buy once we build deeper connections with the things we own. When it gets ‘old’ we don’t throw it away – we restore it or fix it. Just like we restored a 70-year-old Bonzer can opener that had been found in the Antarctic having gone out with a British expedition in 1944. We replaced a few parts and it’s now as good as new and on display in a museum about the base where it was found. Incredible, but true and sustainability at its very best!”
Photo credit: John Blackwell
LACA’s School Chef of The Year Final is Taking Place in Birmingham this Week
The regional heats have been held across the country and this week, the best school chefs from across the UK will arrive in Birmingham to compete for the 2023 LACA School Chef of The Year title.
The regional finalists and two wild card competitors will take part in the national final at the LACA Main Event on Wednesday 5th and Thursday 6th July 2023.
With the competition focus on producing nutritious and delicious meals for 11-year-old primary or secondary school pupils, the SCOTY competition is the perfect showcase for passionate school chefs to demonstrate what they do best every day.
Competitors had to use a minimum of one Premier Foods ingredient in both their main course and dessert during their regional heat. Judges were looking for innovative and creative ways that the competitors use the products in the finished dishes.
The regional final judges assessed the entries based on the following criteria: use of Premier Foods products, working practices in the kitchen, creativity and appearance as well as taste and flavour.
The school chefs had just 1h 30 minutes in which to create four portions of their two-course menu.
Dishes produced were inspired from across the globe – and the final is likely to see even more creativity.
Some finalists are back again, competing to see if they can take the crown this year, including Wales’ Joanne Cox who competed in 2017 and London’s Raheem Morgan who will compete in his fourth SCOTY final.
The prestigious school chef competition, School Chef of the Year (SCOTY), is run by LACA, the School Food People and sponsored by Bisto, from Premier Foods. The competition attracts some of the very best school chef talent from across the country.
LACA – the school food people, was established in 1990 and is the leading professional body representing over 1,000 members drawn from across the school food sector representing public sector and private contract caterers and suppliers to schools, academies, and MATs across the UK.
The LACA School Chef of the Year (SCOTY) is now in its 29th year and has drawn national attention with the annual winners often appearing on TV to showcase school cooking.
The SCOTY regional finalists are:
East Midlands Region:
Lorna Nolan, Derbyshire County Council – Breadsall Primary School
East of England Region:
Brenden Eades, Felsted School
London Region:
Raheem Morgan, Chartwells
North West Region:
Paul Hardy, Midshire Signature Services – Tarporley High School
South East Region:
Mark Kent, Norton Knatchbull
South West Region:
Jennifer Brown, Sarum Academy, part of Atalian Servest
Wales Region:
Joanne Cox, Chartwells – Ysgol Y Graig
West Midlands Region:
Andrew Polymniou, Chartwells – King Edwards VI Aston School
Yorkshire and Humberside Region:
Kirsty McAndrew, Midshire Signature Services – Oakworth Primary School
Wildcards:
Matthew Bennett, Aramark – Alsager School (North West Region)
James Noakes, Maidstone Grammar (South East Region)
A Corking Opportunity for Young Chefs and Sommeliers – Gosset Matchmaker 2023 – Deadline Extension
The days of divide between kitchen and dining room separated by the pass are coming to an end. There has never been a better time for young chefs to step out of the safety of the kitchen and join a growing breed of chefs who understand the art of wine pairing.
Champagne Gosset, one of the world’s best champagne houses, is providing an unrivalled opportunity to learn more about this fascinating field with their Matchmaker competition which is now in its eighth year.
The Gosset Matchmaker 2023 competition represents the pinnacle of champagne and gastronomy pairing and this year’s competition will attract the very best contestants in a continued partnership with Le Cordon Bleu London with new 2023 partners The Sommelier Edit and London Wine Fair.
The whole object of the competition is to pair up and coming chef/ sommelier partnerships who create perfect food and wine pairing in restaurants and other eateries. All you have to be is a chef with less than five years’ industry experience paired with a sommelier from your same place of work. So, join up with your sommelier and enter this fabulous competition. The winners receive an all-expenses-paid visit to Champagne Gosset’s headquarters in Epernay and the title of Gosset Matchmaker 2023.
The great news is that the competition deadline has now been extended for another week, so you have until Friday 7th July to enter this prestigious competition.
The form on the link below must be submitted by this Sunday at the latest, then you will be sent a personal acknowledgement of entry and your entry pack,
The full entry must be submitted by Friday 7th July, this isn’t much time, but its well worth it and will give you’re the opportunity to win a culinary trip of a lifetime.
CLICK HERE TO ENTER NOW
If you were unaware of just how influential a sommelier is in a top restaurant a few words from
Georgios Iordanidis, Head of Wine at Annabel’s club, will put you straight. He says:
“The modern sommelier is not just a wine expert, but a cultural ambassador and guide through the intricate world of gastronomy. With refined palates and a passion for creating unforgettable experiences, sommeliers curate extraordinary wine lists, build relationships with winemakers, and craft harmonious pairings.
Their expertise extends beyond wine, encompassing spirits, beers, and even sake, allowing them to cater to diverse preferences and palates. With a deep understanding of production methods, grape varieties, and regional nuances, sommeliers guide guests through a sensory exploration of flavors, aromas, and textures.”
Top Chef Brasil winner, Luciana Berry joins the panel of expert judges this year, she said
“I’m really looking forward to judging the competition, as a graduate of Le Cordon Bleu, it is great to be in a position to support the next generation of culinary talent coming up through the ranks, the bar has been set very high and I can’t wait to meet the entrants and judge the final on September the 18th.”
The Chefs’ Knowledge is Delighted to Join Forces with CKBK
The Chefs’ Forum, leading UK chef education and marketing platform, is delighted to join forces with ckbk, the only website to offer online unlimited access to a curated collection of the world’s great cookbooks.
The new collaboration will enhance the user experience for members of both ckbk and The Chefs’ Forum. The Chefs’ Knowledge is available in full via the ckbk’s digital platform, including 100 recipes contributed by leading UK chefs.
Commenting on the partnership Catherine Farinha said:
“It’s really fantastic to see The Chefs’ Knowledge go live on ckbk and for us to promote the platform to our members. It’s a great collection of books and we are delighted to be included and to promote chef learning.
“This new partnership is very important for The Chefs’ Forum. The work we have been doing with student and junior chef education is now able to be accessed by a much wider community across the world and now international subscribers can now learn the working secrets of our top chefs.”
Matt Cockerill, co-founder and CEO of ckbk said “We’re thrilled to launch this new cooperation with The Chefs Forum. Chefs and trainee chefs are some of ckbk’s most enthusiastic users, with cookbooks playing a vital and in conveying knowledge from one generation of chefs to the next. The Chefs’ Knowledge – The Modern Culinary Repertoire is a valuable addition to ckbk’s platform as we work with culinary schools and catering colleges across the UK, and beyond.”
ckbk offers instant unlimited access, via its website and app, to the full content of more than 700 cookbooks. Users can post reviews, add private notes, and create their own ‘recipe playlists’. ckbk’s searchable collection includes over 120,000 recipes from trusted authors and top chefs, with more titles added each week.
View CKBK here.
Independent research found The Chefs’ Forum to be the second most recognised chef marketing platform in the UK and is a one-stop-shop for the latest news, menu trends, kitchen gadgetry, top quality suppliers and chef networking. Inspire the next generation and give-back through teaching in The Chefs’ Forum Academy. Join us in bridging the gap between education and industry.
Merlin’s Magic is Shakin it Up!
Mitchell & Cooper have teamed up with TV bar star Merlin Griffiths to create a premium Bonzer® Barware cocktail kit that will shake up drinks-making this summer.
Merlin, who is on a mission to “Get the nation shaking“, is also launching a campaign to encourage everyone to share their #ShakerFace. Highlights of which will be showcased across Merlin’s Instagram, Twitter, Facebook and Tik Tok – with one lucky shaker being chosen each month to receive their very own kit.
The new cocktail kit, customised by Merlin Griffiths and produced by Bonzer® in the UK, is due to be released for sale on June 21, 2023 and includes a two-piece Boston shaker set, Hawthorne strainer, fine strainer, jigger, 30cm bar spoon and a Mexican Elbow (citrus press). All in high-grade stainless steel finish.
“I am genuinely thrilled by what we’ve achieved,” said Merlin. “This is a great set for anyone to start with and even comes with a special Mexican Elbow citrus press which I started to use after learning all about them from Mexican bartenders I’d worked with in London. I was so impressed with this brilliant little tool, that I’ve customized my own version with Bonzer®. I’m really excited to see how people use the set and what they create.”
Merlin has been bartending since 1996, where he started out shaking, mixing and whizzing up tasty drinks in London’s popular Soho. An instantly recognisable face, he has been mixing drink on our screens for over 10 years.
The premium cocktail kit has been co-created with Bonzer® Barware, owned by global parent company Mitchell & Cooper who was founded in 1879 in East London, and they have been manufacturing since 1927.
Mitchell & Cooper have always been the professional’s choice and have built lasting relationships with top chefs and bartenders at the top of their game – and Merlin is certainly one of them.
Merlin went on: “It’s about time we had professional kit available to enable my industry peers to make amazing drinks at work or play. “I believe everyone should be able to make a tasty cocktail, it’s a life skill! Bringing professional quality cocktail tools to your mixologist’s tool kit is an essential part of this dream. It’s time to get shaking!”
Merlin is also offering an exclusive virtual cocktail masterclass for the first 500 individual orders of the kit. To place your order visit www.merlingriffiths.com
Kat Cooper of Mitchell & Cooper said: “Bonzer® is the perfect partner for Merlin Griffiths. My family have been making barware for close to 100 years and we’re delighted to be partnering with Merlin to create some drinks magic with the new kit.”
Film & photo credit: Carlos Farinha
