News Archives - Page 25 of 122

Ben Murphy of London’s Launceston Place Wins National Chef of the Year

Chef patron of Launceston Place, Ben Murphy, beat 9 other finalists to win National Chef of the Year in front of top judges including Kenny Atkinson, Gary Jones and Aktar Islam. This year’s final marked 50 years of the competition and a celebration evening was held at The Berkeley Hotel on 31st October.

The winning menu was: butter poached pollock, radish and Oscietra; Lake District young fallow, watercress, onion and batek pepper; and a desert of clementine, honey, tahitensis vanilla and yoghurt.

Murphy told The Caterer: “I’m still in shock. I felt like I had done a good job and I knew I’d worked quick and clean, but to win in the 50th anniversary year of the Craft Guild of Chefs and the 50th year of the Berkeley is incredible.

“It’s validation for me and the team as well, as my competition dishes were essentially what we do every day in the restaurant. The team at Launceston Place do such an amazing job and we’re full every day. There was also a great vibe during the competition, with everyone supporting each other and sharing equipment. It was great to see other chefs finishing on time and succeeding.

“I feel like a weight has been lifted now, winning this one was important to me, and it keeps catching me. I feel humble and grateful, especially to the Craft Guild of Chefs because they have supported me since I was at college and competing in challenges like World Skills and winning Young National Chef of the Year 10 years ago.”

Kenny Atkinson, chef patron at House of Tides in Newcastle, added: “Wow, what a final, with an incredible winner! The brief I set purposely left the menus open to individual interpretation so that we could clearly see each chef’s personality, skill and talent so we’ve tasted some amazing food today.”

Matthew Smith, head chef at Inver Restaurant and Rooms was runner up with April Lily from The Ledbury coming third.

Great British Game Week: What’s on the Cards?

In light of the annual #GreatBritishGameWeek, 7^th-13^th November 2022, restaurants across the UK are putting game on the menu to celebrate and introduce more people to its healthiness, sustainability, and versatility.

Great British Game Week is a celebration of enjoying wild game, promoted by British Game Assurance’s (BGA) Eat Wild campaign.

The week-long promotion will be a focus for events, dinners and special offers promoting game to consumers around the country. People will be encouraged to taste game for the first time and try new game products such as pies, sausages, burgers, and charcuterie.

William Sitwell, Restaurant Critic, Broadcaster, and Author, said: “Cooking with and eating game isn’t just a sensible, sustainable and natural way of life, it’s a delicious, exciting approach to food with endless and wonderful possibilities. I wish more of us could understand and share this great source of nutrition and pleasure, so I’m delighted that BGA are championing game with the help of Eat Wild; they are the invaluable go-to people for stockists and fabulous ideas.”

William Sitwell will be hosting the Game Week finale ‘Glorious Game’ event at BGA stockist Holland & Holland’s Shooting Grounds on 12^th November. The event includes a twelve-course tasting menu with wine pairing. BGA Ambassador Chef Leon Challis-Davies will join Holland & Holland Head Chef, Joshua Hunter, Michelin-starred Mark Kempson and Celebrity Chef Valentine Warner to produce an exquisite tasting banquet, with all game at the event being BGA Assured. To book tickets, visit: Holland & Holland (hollandandholland.com)

Throughout the week, restaurants across the UK will be serving BGA-Assured game to celebrate.

Other restaurants celebrating Game Week include; Boisdale, who will be serving wild venison, grouse goulash, as well as pheasant escalope with cured ham and sage. The Shed, Nutbourne, and Rabbit will be serving roast partridge alongside broccoli, crispy potatoes, and blackberry jus. Sussex will have venison haunch with red cabbage, truffled mushroom duxelles, and red kale on the menu. Holborn Dining Room will have game pie on the menu, and La Tua Pasta will celebrate with tortelloni pheasant, mushroom and truffle with a creamy mushroom sauce in their Borough Market stall, where they do take away / eating in the shared areas of the market.

More pubs and restaurants around the UK embracing Game Week with special menus include: The Red Lion (Burnsall), The Beverley Arms , The Millstone (Mellor), The Bailiwick (Egham) , Lyle’s Tea Building, Brat, Rosewood London, Savile Club, Crown and Anchor (Chichester), The Betjeman Arms (St Pancras), King’s Arms (Wandsworth), Hollywood Arms (Chelsea), The Onslow (Clandon), The Wheatsheaf (Esher Green), The Grantley Arms (Wonersh), The White Horse (Ascombe), The Wheatsheaf Inn (Cotswolds).

If you are not able to get out, then you can order game to celebrate online here.

Winter Afternoon Tea with Wedgwood at The Grand Hotel Birmingham

Wednesday 2nd November will see the launch of Winter Afternoon Tea presented on the Wedgwood Gio Gold Collection at The Grand Hotel, Birmingham. There is great synergy in this collaboration as both Wedgwood and The Grand Hotel embrace the art of entertaining on an iconic and individual level.

Adam Bateman, Culinary Director at The Grand has worked closely with Wedgwood to create the perfect partnership to elevate his new Winter Afternoon Tea menu to a luxurious new level.

Adam recently visited the Wedgwood factory in Stoke-on-Trent to forge a collaboration with one of the oldest potteries in the UK. To this end, Madeleine Bar at The Grand Hotel, Birmingham was appointed as the perfect backdrop for the Wedgwood Gio Gold collection, enhanced even further when decorated with mouth-watering sweets and treats in a brand-new Winter Afternoon Tea available until the end of January.

Adam said

“Launching our Winter Afternoon Tea on Wedgwood’s Gio Gold range was the perfect partnership. A stunning range of tableware, complementary of Madeleine Bar, on which to present our Winter Afternoon Tea. This is also a great opportunity for my talented pastry team to showcase their chocolate and patisserie skills and enjoy a bit of creative culinary fun. It is also an incredible opportunity to work with a world-renowned brand like Wedgwood and partner with them at The Grand to launch our new Winter Afternoon Tea menu.”

Chris Bend, Head of Hospitality Sales at Wedgwood is delighted to be working with Adam to showcase the Wedgwood Gio Gold Afternoon Tea range.

He considers this partnership to be a fantastic way to welcome the changing season, celebrating winter flavours and produce, while adding a festive gold touch to a delicious afternoon tea menu devised by Adam and the culinary team at The Grand Hotel, Birmingham, he said

“The Gio Gold range is stunning, comprising of everything you would need for the ultimate Afternoon Tea experience including a beautiful tea pot, dainty cups and saucers, stylish side plates, milk jug and sugar bowl. We have thoroughly thought every element through for the perfect guest experience – this is a truly fantastic collaboration.”

Winter Afternoon Tea will be served from 1pm – 5pm, Wednesday – Sunday and is priced at £45.00 per person, including a glass of Collet Art Deco Champagne for that decadent finishing touch.

The menu comprises:

SAVOURIES

Barber Mature Cheddar and Sweet Shallot Pickle
Holly Farm Turkey and Wild Cranberry
Cacklebean Egg and Chive Mayo
Prawn and Fennel Brioche Roll with Caviar

SCONES

Vanilla and Pain d’Epice Scone
Earl Grey Raisin Scone
Both served with Whipped Rodda’s Clotted Cream
Blood Orange Curd
Spiced Plum Preserve

This delicious experience is available to book now and will be served from Wednesday 2^nd November until the end of January.

CLICK HERE TO BOOK NOW

Photo credit: Jodie Rose

Prestigious Chef Competition Recognises Top South West Talent

Talented chefs and home cooks have been recognised in the region’s most prestigious chef contest.

The South West Chef of the Year competition, which was founded by renowned chef Michael Caines MBE DL, returned with a bang this week after a two-year break enforced by the pandemic. The winners were announced at a glittering awards ceremony at Exeter Golf and Country Club last night; providing some light in what has been a challenging time for the industry.

The competition was established 19 years ago and is the only culinary competition in the UK that recognises professional chefs, student chefs, junior cooks and home cooks. It is widely regarded as one of the UK’s leading culinary competitions.

The overall winner of the title of South West Chef of the Year is Nathan Johnson from The Royal Crescent Hotel, Bath. Nathan was also awarded Best Young Professional Chef, which is for 19 to 24-year-olds working in any position in the kitchen up to junior sous chef. He also won the awards for Best Menu and Best Fish Dish.

Joe Cotton, from Àclèaf, Boringdon Hall Hotel, Plympton, won the Professional Chef award which is presented to a person of any age working as a sous or pastry chef or above.

Dylan Evered, from The Sardine Factory, Looe, Cornwall and City College Plymouth won the award for Student/Apprentice chef for 16 to 19-year-olds.

Munopa Nhete, 17, an A Level student at Queen’s College, Taunton, won the title of Home Cook for people aged 16 and over.

Syd Yarde, 14, from Torquay Academy, won the award for South West Junior Chef of the Year, an award for students aged between 11 and 16.

Jayden Watson, from Lympstone Manor, Exmouth, and Plymouth High School, won the award for Best Showcase of Regional Ingredients; Andrew Jenkinson, from Lucknam Park in Bath, won the award for Best Meat Dish, Lewis Brown, from Edies, Carlyon Bay, Cornwall, won the award for Best Dessert and Harrison Brockington, from Gather in Totnes, won the award for Best Presentation.

Organisers said the competition provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the region.

The competition aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers. It also works with schools, supporting students to develop culinary skills and an interest in food and cooking, and to inspire those considering a career in catering.

Michael Caines, joint founder and head judge of the competition, congratulated the winners. He said: “The standard of dishes from our participants was exceptionally high, demonstrating the very talented chefs we have here in the south west.

“After a two-year break, it was incredibly rewarding to be back at Exeter College, where we stage the competition, to see the sheer talent on show from the competitors. We’re looking forward to see how their careers develop in the future.”

Michael added: “This event is vital in showcasing our incredible industry, of which we are all so passionate. However, we face some very significant challenges; a combination of issues has created a serious shortage of labour and this has been further compounded by rising energy and other costs.

“Although this competition cannot solve all of those problems, it does offer an opportunity for the industry to promote the high standards of hospitality in the region and a platform for the region’s young chefs to build their profiles.”

Could Wu Cha Become a Sunday Tradition like the Roast?

In the UK the Sunday lunch is all about a roast in a pub. But in Asia families gather for Wu Cha which is a multi-course tea enjoyed throughout Asia.

At Blue Jasmine restaurant on Southampton’s marina the concept of a British Wu Cha has been established by executive chef Daren Liew. The menu known as Asiatique Champage Wu Cha is available every Sunday from 12:00 – 17:00 for parties of two or more.

Special ingredients have been sourced from throughout South East Asia and transformed into seven delicate small plates in a new twist on the Wu Cha ceremony.

The menu starts with “A Glass to Start” which is Champagne Luis Roederer Reserve Collection. This is followed by:

“As Dreams Fly By”
Roasted cordyceps mushroom and truffle duck

“Dances of the Sea”
Spicy butter prawn with edamame and cherry tomato

“The Beckoning of Blossoms”
Traditional Hakka pork belly with pickled vegetable and pineapple

“Sauntering Among The Green Leaves”
Crispy black pepper butter chicken with pine nuts

“Golden Sweet Dreams”
Steamed charcoal Bao with salted egg cream

“To Warm The Soul”
Organic multigrain rice and seaweed butter with Japanese miso

“Sweet Memories”
Chef’s sharing selection of desserts

Chef Daren Liew told The Chefs’ Forum

“It’s a popular concept and we’re thrilled to have it back on the menu. Families love to go out for Sunday lunch here and this is a way that brings a touch of the Orient to the traditional Sunday offering which is different but the sharing concept makes it fun.”

Liew has over 25 years experience working in some of the best Chinese and Oriental restaurants in London’s Mayfair.

“It really was very special,” said Catherine Farinha, director of The Chefs’ Forum. “It’s a clever idea and I can see it becoming more and more popular. We took the family and we really enjoyed ourselves.”

Indian for Everyone – Hari Ghotra Launches Her New Book

Fresh, flavourful, and full of spices, veggies, and healthy proteins, Indian for Everyone presents over 100 curries, daals, and other classic Indian dishes to make and enjoy.

A former chef at the Michelin-starred restaurant Tamarind, as well as a youtube cooking sensation and creator of a popular line of curry kits and sauces, Hari Ghotra’s mission is to demystify Indian cooking so everyone can enjoy its benefits.

In this strikingly beautiful family cookbook, she explores the many perks of traditional Indian spices – including reducing inflammation, lowering blood pressure, and easing pain—and shows how to stock your pantry with the most versatile ingredients. She covers basics like naan and rogan josh, as well as street food, snacks, drinks, and holiday specialties.

These accessible recipes can be enjoyed by even the most casual of cooks (and their little helpers), with simple step-by-step instructions, affordable ingredients and beautiful photographs of the delicious finished dishes to help inspire and guide you in the kitchen.

Many of the recipes are naturally vegan or vegetarian, but can easily be made with meat as well, as detailed in the substitutions section. And she even includes some flavourful Indian twists on beloved classics like mac and cheese and chicken wings.

Break out of your food rut with recipes including:

Shhmokin’ Tandoori Wings Curried
Jackfruit Tacos
Crispy Chicken Bomb with Fenugreek and Garlic Butter
Movie Night Pepperoni Naanza
Ricotta Stuffed Shells in Saag Masala
Chili Chocolate Pots
Blue Moon Milk

Get ready for a lifetime of adventurous eating with Indian for Everyone!

Purchase your copy now HERE!

Mitchell & Cooper Celebrate the Return of Dynamic

Everyone’s favourite blender is back where it belongs. Chefs can now purchase the Dynamic range of stick blenders through Mitchell & Cooper where it joins other chef favourite brands like Bonzer, KitchenAid and Matfer Bourgeat.

Philippe Mandin-Diraison, Commercial Director at Dynamic is delighted to have rekindled his relationship with Mitchell & Cooper that has spanned almost three decades, he said

“In re-joining the fantastic brand portfolio of light catering equipment offered by Mitchell & Cooper, I really feel like we have come home. When we analysed our UK market share over the past forty years, it was plain to see that Mitchell & Cooper had consistently delivered results for the Hoover of the stick blender market sector. I’m really looking forward to showcasing our range at The Restaurant Show next week.”

The French-made Dynamic is an industry standard stick blender beloved of many chefs and restaurants for its unique abilities and easy-to-use feel – When chefs think stick blender, they think Dynamic.

“We’re delighted that Dynamic has come back to join the family again,” said Guy Cooper, Managing Director of Mitchell & Cooper. “As a small family-run business we take great pride in our collection of world-renowned brands that we supply to chefs and restaurants. Dynamic is one of those brands that we’ve had a long association with and to have them back with us completes our line-up. We take the brand selection very seriously. At Mitchell & Cooper we look for quality products that fulfil a gap in the market. We look for product portfolios that we can grow within the UK distributor structure and when possible, to export to our global customers.”

The stick blender is a must-have tool in almost every kitchen, where it has pride of place for making sauces and soups. One fan of Dynamic is Masterchef Winner, Simon Wood, he said

“We use the Dynamix DMX 160 Combi a lot, it’s just an industry standard. They just keep going and going but the results are always perfect, especially with the connectable whisk and shaft. We’re getting into soup season once more, so It’s good to know we can purchase them again from Mitchell & Cooper.”

Chefs’ Forum Chefs Hit Gold at The Welsh Game Fair

Guests, fellow chefs and suppliers were bowled over by the demonstrations put on by The Chefs’ Forum at The Welsh Game Fair last weekend.

Cindy Challoner, Gareth Johns, Nerys Howell and Hywel Griffith all performed multiple times at The British Association of Shooting and Conservation (BASC) demo stage which was supported by The Chefs’ Forum in compering demos and promoting responsible sourcing of venison and game.

Also on display and being given out was The Welsh Game Guide, produced for Game Meat Wales by The Chefs’ Forum, featuring the top 50 hotels, pubs and restaurants that feature game on the their menu throughout Wales.

“I really enjoyed being at The Welsh Game Fair,” said chef Cindy Challoner. “My pheasant dish went down well and it was great to see my interview in The Welsh Game Guide! I was impressed with how many people were at the Fair and how many really enjoy game.”

Catherine Farinha, Director of The Chefs’ Forum, said: “We pulled out all the stops for The Welsh Game Fair and all the chefs who appeared on the demo stage were brilliant and it was amazing to see The Welsh Game Guide flying out. It was so popular that it had to go into a reprint so there would be enough copies to go out during the fair.

“That shows how popular Welsh game is and on the stage the chefs created some amazing dishes that shows how versatile and fun game can be on the menu.”

Hywel Griffith, head chef at The Beach House restaurant said: “I was really honoured to be asked to write the foreword to The Welsh Game Guide and it was equally as much fun to be on stage. Game is a fantastic part of the Welsh larder and we are lucky to have so many great suppliers.”

“Working with BASC for the majority of this year has really shown how much The Chefs’ Forum has developed,” Catherine Farinha continued. “After the success of The Great Game Guide we were delighted to be asked to produce a version for Wales.

“As we move more and more into producing content like this we are able to take advantage of our unique networks of chefs, college and suppliers. And with our editorial team we are becoming one of the leading providers of unique chef content which gives the businesses we work with an opportunity to work with chefs in a new way.”

View The Welsh Game Guide online HERE

Photo credit: Dani Paiva

Welsh Chefs Line-up to Celebrate a Gamey Autumn at The Welsh Game Fair

The BASC Food Theatre at The Welsh Game Fair has been the centre of game cookery today and this is set to continue over the weekend!

Supported by the The Chefs’ Forum, the line-up of chefs includes Nerys Howell, Gareth Johns, Simon Wood (pictured), Cindy Challoner and Hywel Griffith.

Visitors will also be able to pick-up the newly-launched Welsh Game Guide produced and written by The Chefs’ Forum for BASC and Game Meat Wales, which includes a guide to everything game in Wales and 50 great restaurants, hotels and pubs to visit that serve game on their menu.

Guests can also enjoy a fantastic menu served in the VIP on-site restaurant being showcased by Bryn Williams (Odette’s) and Game & Flames’ Cai Ap Bryn, Alex Posami and team!

Catherine Farinha, Founder of The Chefs’ Forum, said: “We’re really excited to be at The Welsh Game Fair and to be bringing a stellar line-up of chefs with us.

“Gareth Johns from the Wynnstay in Machynlleth will be cooking pheasant with curry and apples. A tagliatelle of rabbit with tomato, herbs and olives. A warm salad of pigeon with brambles and venison with red wine and chocolate.

“Today Simon Wood, from Wood Restaurant, did a wood pigeon with sweet & sour baby blackberries, beetroot glazed in Marsala and aged mirin.

“Cindy Challoner is doing roast pheasant with parsnip purée and abbage parcels and Hywel Griffith from Beach House Restaurant is doing Roast Loin of Roe Deer with Perl Las Cheese, Bacon, Pear & Jerusalem Artichoke.

“Come and see us!”

Waterford Crystal Glasses Shine at Casa Brasil

A beautifully-made glass can really enhance whatever is in it and this couldn’t have been truer than at the sensory wine and cachaça tasting at Apex Brasil’s Casa Brasil. Waterford Crystal rocks glasses were chosen to showcase the two cachaças while the white glass and the hybrid glasses were used for white and rosé wines.

Waterford Crystal boasts an elegant range of handcrafted crystal wine glasses. The crisp rims and detailed bowls capture the dense notes and gives the beautiful flavours room to breath – Perfect for this blind tasting event, where taste and smell are heightened and the feel of the glass in the hand, so very important.

Hospitality guests at the special “sensory wine and cachaça tasting experience” led by world-renowned Dr Hoby Wedler, were blindfolded before tasting from the various glasses. All to enhance the senses and fully experience the true flavours of the drinks.

The samples were small and the glasses comparatively large, but this was an absolutely perfect way to maximise on having enough space to inhale the delicious flavour notes dancing around the beautiful bowls of the glassware.

Dr. Hoby Wedler is an insightful, disarming, and passionate thinker who loves to bring people together to help them see new possibilities. The experience was given a touch of subtle elegance that only Waterford Crystal can add to any place-setting

With the heart of a teacher, Hoby helps turn dreams into realities. Hoby has been completely blind since birth. He is a chemist, an entrepreneur, a sensory expert, and is driven by his passion for innovative, creative, and insightful thinking.

Hoby wowed wine sector experts at the event when he correctly identified the year, alcohol content and acidity of three different wines that he had never tasted or heard of before – This was the moment when the guests realised that they were in the company of a genius.

Hoby is remarkably tuned into his surroundings and has frequently chosen to walk the unbeaten paths in life over known territories – This time it was an immersive Brazilian event in London to showcase a fantastic range of Brazilian wines to hospitality industry professionals and everyone was delighted to meet him.

In 2016, Hoby earned his Ph.D. in organic chemistry from UC Davis. His fearlessness is infectious, and he has actively paved the way for others to join him in his quest to follow passions regardless of the challenges that lie ahead.

Aroma samples were also used to really set the scene with three pots containing fresh passion fruit and lime zest; star anise and a third with light muscavado sugar

All twenty participants were blindfolded at the start as Hoby led a meditation session to get participants into the zone – purely focusing on using the ears to set the scene and then talking about everything that they would associate with Brazil.

“We then moved on to the tasting and the aromatic samples,” said Catherine Farinha of The Chefs’ Forum. “It was a mind-blowing and emotional experience for all of us as we felt what it was like to walk a mile in Hoby’s shoes in an hour- long journey of touch, taste, smell and hearing the way he does when exploring food and wine- It was really quite extraordinary.”

“The Waterford Crystal stemware greatly added to the whole experience as the guests were encouraged to cover the top of the glasses and taste the wines and cachaças again for yet another flavour perception of tropical smells that filled the bowl.”

The wines being tasted in the Waterford Crystal Hybrid and white wine glasses were: