British Game Week is Here – We Celebrate the Wonderful Variety of the Best of British Game
British game is unique in the world. Whether it’s our climate, countryside or our sheer enjoyment of eating game there is nothing like British game.
This year, as never before, has seen a big rise in the word deer starting to occur on menus as chefs and suppliers have been promoting the varied nature of deer meat – coming as it does from the four different types of deer that make up the generic term: venison.
The Chefs’ Forum recently caught-up with Great British Menu winner Tommy Heaney of Heaneys Restaurant in Cardiff to film him creating a delicious venison tartare with pickled kohlrabi and tartare dressing for Game Meat Wales…it truly is one of the most magical time for the game sector.
To find out how to recreate this stunning dish and many more, cooked by top chefs, visit The Great Game Guide recipe page HERE.
Now you’re as likely to see roe, fallow and red deer on a menu with sika coming up fast in the rankings. But with deer being available year-round that leaves the game “season” to really shine at this time of year.
November is a perfect time to celebrate game birds. The grouse, that started off the season back in August are now older, wiser and much more difficult to shoot and are, consequently, less available.
Partridge has been around since the beginning of September with pheasant joining the party in October. But, by November all game birds have had the opportunity to eat everything that’s wild in the landscape from berries and other woodland goodies that make up their varied diet.
This, in turn, means that the flavour of game changes around this time along with more muscular birds that have had the chance to grow and lose some of their fat.
Now is also the time to start thinking about Mallard, Teal and Widgeon – the truly wild birds that are not driven but shot on wetlands and coastal shorelines. These birds are lean and packed with goodness and flavour though some chefs find it difficult to reconcile the often-faint fishy notes that come from the wild diet of shoreline ingredients.
But that’s what makes British game so fantastic. Every species has a different make-up and requires a different style of cooking. Yet game is incredibly versatile. It takes strong flavours well but stands up on its own.
This is the week to celebrate everything game and we look forward to seeing how you put game on your menu and what your favourite recipes were this year.
Country Creatures to Launch Guest Chef Series
Country Creatures, the Cotswold-based boutique hotel and restaurant group, is excited to announce the launch of their Guest Chef series starting this January. Forming part of an ongoing series across the group, which includes The Chequers in Churchill, The Swan Inn in Ascott-Under-Wychwood and the most recent addition, The Double Red Duke in Clanfield, the initial line-up includes an outstanding selection of world-renowned chefs: Richard Corrigan, Ben Tish and Thomasina Miers.
Collaborating with the Head Chef at each site, guest chefs will prepare a multi-course menu that showcases their individual and creative cooking styles, as well as emphasising Country Creatures’ ethos of great British hospitality.
Tickets will be priced at £60pp and will include a five-course menu. Alongside this a number of luxury packages will be available including:
● The Complete Package: £110pp for the full menu and drinks pairing
● The DRD VIP Package: £710 for two, including a chauffeur service to and from Oxford Station, champagne on arrival, an overnight stay in a ‘large room’, the full menu with wine pairing, a seat at The Double Red Duke’s intimate chef’s counter and a chef’s signature breakfast the following day
● The Swan Inn VIP Package: £710 for two people, including a chauffeur service to and from Charlbury Station, champagne on arrival, an overnight stay in a ‘large room’, the full menu with wine pairing on one of the best tables and a full breakfast the following day
Sunday 23rd January: Richard Corrigan at The Double Red Duke
Richard is the owner of Bentley’s Oyster Bar & Grill, Corrigan’s Mayfair and Daffodil Mulligan in London, as well as Virginia Park Lodge, an 18th century estate in Ireland. Known for his decadent and hearty cooking, as well as his support of small suppliers and use of the best British and Irish produce, Richard will bring his renowned passion and infectious personality to The Cotswolds – a night promising to be one to remember.
Sunday 27th March: Ben Tish at The Double Red Duke
Channelling his love for Mediterranean flavours, chef, restaurateur and cookbook author, Ben Tish will bring a mix of classical training from his formative career, working with Michelin-starred chefs such as Jason Atherton, as well as more recent experience at the likes of Sicilian-inspired Norma, to create a show stopping Mediterranean menu.
Thursday 19th May: Thomasina Miers at The Swan
Co-founder of Mexican-inspired restaurant group Wahaca, Thomasina Miers’ passion lies in food and the environment. Celebrating the best of Mexican cuisine, with a focus on British ingredients, her approach to cooking and the produce she uses will make it an unforgettable night.
Reservations can be made from Monday 22nd November.
For The Double Red Duke:
General reservations: www.countrycreatures.com/double-red-duke/book-a-table
The VIP package: events@doubleredduke.com
For The Swan Inn:
General reservations: www.countrycreatures.com/the-swan/book-a-table
The VIP package: reservations@swanascott.com
The Eat Game Awards – Time to Nominate your Game Sector Stars!
The British Association of Shooting and Conservation (BASC) has launched a new Eat Game Initiative and with it a set of awards – The Eat Game Awards. The purpose of the initiative is a national search to find “those businesses and individuals championing the use of British wild game.”
We fully support this initiative. Indeed, it was just this premise that led us, almost exactly a year ago, in lockdown, to start work on The Great Game Guide. It was clear back then that game was going to play an exacting role in modern cookery for many reasons – health, environment and flavour being the most important three.
So, with that in mind we set about searching for the very same group of individuals and businesses but going further with a list of places where you can enjoy great game. The result, the printed version of The Great Game Guide is a distillation of how to enjoy great game and where to get it.
Game is unique. Though there is farmed venison the vast majority of the game canon is wild. Therefore, it is, by nature, lean and full of the best nutrients. But, talk to any chef and they will tell you that to get the maximum from any game you have to be careful. The reason is that game contains less fat. Indeed, a carcass of wild deer hardly contains any. And the same can be said for wild mallard and some of the other wild game birds. For this reason cooking game requires a steady hand and an understanding. Once learned the full opportunities of game open up.
Game is popular with diners where it’s unique flavours and textures make for special dishes and seasonal pairings. Plus, chefs love it because they can unleash the their full range of creativity. In short, game is a magnificent and uniquely British product which is why we fully support any venture that aims to highlight its potential and its qualities.
As we wait for the recipients of the Eat Game Awards we can say, with pride, that our list of 100 great places to eat game is a well-researched and balanced list of restaurants, hotels and pubs that serve game in unique ways. And it’s full of great interviews too. Who can say that game is not great when in the hands of a chef like Glyn Purnell – pheasant with bananas! Yes please, we say!
To nominate your game sector stars, whether it be chefs, suppliers or influencers and get them the recognition they deserve in the Eat Game awards CLICK HERE.
A Jolly Old Time with Nemox – The Frozen Dessert Game Changer
When Mitchell & Cooper were looking for the perfect chef to put the new Nemox i-green frozen dessert machine through its paces, they went a bit left field and chose chef Jolly of Chourangi restaurant in London’s Marylebone. It was an inspired choice. Chef Jolly was brilliant.
What was wonderful about how he made use of the technology was how quickly he understood its potential and the way that it would fit into his kitchen.
Kat Cooper, Project Director at Mitchell & Cooper was delighted to showcase the Nemox i-green and its suitability for making delicious kulfi, gelato and granita during a busy restaurant service, she said
“Nemox have really created the ultimate green ice cream machine. We have learnt that continuous churning of ice cream and gelato can be bad for the environment and with sustainability at the forefront of everything we do at Mitchell & Cooper Ltd, this new improved model, using the propane gas R290 means the removal of harmful hydrofluorocarbons from professional kitchens. R290 can also reach lower temperatures faster, resulting in smaller crystals in the gelato or kulfi (at Chourangi) at the same time, which results in the all-important smaller ice crystal and superior mouth-feel or eating experience.”
Chef Jolly prides himself on introducing sustainable practice and equipment in his kitchens, at Chourangi and all other restaurants for which he consults on a global level, as Culinary Director and CEO of Jolly Good Hospitality Ltd.
“We are faced with an overwhelming challenge,” he told us. “We have to be more sustainable and careful with the way we use, and cut down, energy. I’ve gone for a gas-fired tandoor rather than the traditional charcoal. It makes a difference.
“The new Nemox-i-green fits the same parameters and has become part of our family. For instance, I’d love to put it in the middle of our dining room and let customers scoop out fresh spoonfuls of kulfi the minute it is ready. The machine fits perfectly with our ethos.
“Kulfi is a traditional Punjabi dessert made from reduced milk. It has a high fat content and can be flavoured in many different ways. The Nemox is the perfect machine. All we do is pour in the reduction and the machine chills it to the correct temperature. We then hit a preset button and the machine churns it into the finished dish. It’s easy.
“All that is left to do is concentrate on what we are going to top it with – pistachios, saffron, mango – even apple and pineapple all work well. The choice is yours. And if you don’t understand something them Mitchell & Cooper are only a phone call away and they are great. Overall I couldn’t be happier and I recommend it to everyone.”
To find out more about Nemox –green ice cream machines and shop the range CLICK HERE.
The Flavours of Italy Enhanced by the Seafood of Wales
Students at The Chefs’ Forum Academy at Coleg Gwent were treated to a special crab masterclass this week by ex-Great British Menu chef Cindy Challoner.
Cindy, Head Chef at The Old Custom House in Penarth, decided a risotto was the best way to bring out the special qualities of Welsh crab.
“Welsh crab is a joy to work with,” Cindy told The Chefs’ Forum afterwards. “It’s local to us in Wales and it’s an outstanding product. Because of the nature of the coastal waters the crab meat has a delicacy and a sweetness that I thought perfectly suited a risotto. The students agreed! I was very pleased with the result and also by how much the students enjoyed it and enjoyed working with an ingredient as good as this. It was a proper treat!”
The crabs were supplied by the Welsh Seafood Cluster. Chris Parker, Seafood Cluster Manager South Wales said:
“Obviously I’m biased because this is a Welsh treasure but the feedback, we are getting from our efforts to promote Welsh seafood is showing us that chefs all over the UK and beyond are realising what a bounty there is from the Welsh coast and we are seeing an uptake in demand. This is really encouraging for our fishermen who really care about the catch and protecting it.”
Coleg Gwent Chef Lecturer Gavin George agreed: “This was a masterclass in every sense,” he told The Chefs’ Forum. “The freshness and the flavour of the crab was amazing; Cindy was brilliant and the students enjoyed every mouthful. But, more than that, they were able to work alongside a top young chef and experience a product like Welsh crab. It was a top day and we’re so grateful to the Chefs Forum Academy for arranging this. The students learnt so much from one class.“
Redefine Meat Commercially Launches World’s First Whole Cuts of New-Meat with Endorsement of Europe’s Leading Chefs
Rehovot, Israel, November 16, 2021 – Marking a major milestone for the food industry, New-Meat™ pioneer Redefine Meat™ today announced the launch of the first ever category of plant-based whole cuts that achieve a level of product quality comparable to high-quality animal meat. Initially available within select restaurants in the UK, Germany, the Netherlands and Israel, this marks the first time that high-end restaurants will offer plant-based whole cuts as part of their menus. The range of New-Meat products include beef and lamb cuts, as well as premium-quality burgers, sausages, lamb kebabs, and ground beef – giving chefs unparalleled culinary versatility to incorporate plant-based meat into their menus.
With its eyes firmly set on meat lovers, Redefine Meat has gone beyond today’s alternative meat offerings to tackle the two main barriers to mainstream adoption of plant-based meat: product quality and variety.
Putting quality to the test, Redefine Meat has achieved widespread acclaim from high-end and Michelin-star chefs, including legendary British chef Marco Pierre White, world-renowned chef and Dutch TV personality Ron Blaauw, Berlin’s celebrated head chef of FACIL Restaurant (two-Michelin stars) Joachim Gerner, and Israel’s famed chef Shahaf Shabtay. In addition, the New-Meat products were recently served at a private blind-tasting event for top UK chefs, receiving further praise. Addressing product variety, today’s launch expands the plant-based industry beyond minced meat products to whole cuts, representing the first exciting product range for meat lovers. This reflects the company’s goal to become the world’s largest meat company by offering every single cut that a cow does.
Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat said: “Over the past few weeks at COP26, we’ve seen world leaders commit to landmark goals such as the elimination of all deforestation by 2030, which requires a significant reduction in global meat consumption. Redefine Meat has its eyes set on the real problem – not meat, but the way it’s produced. We have a genuine solution that today, not in 2030, preserves all the culinary aspects of meat we know and love, but eliminates cattle as a means of production.
“We’ve achieved a level of superiority in taste and texture that surprised even some of the most recognized chefs in the world, and our unique technological capabilities enable us to replace every part of the cow for the first time. By continuing our close collaboration with the top-tier culinary world, we will accelerate our product rollout in the coming months – beginning with Europe and followed by the USA and Asia – and launch within multiple distribution channels next year,” he added.
What the chefs think…
Culinary legend, British chef and restaurateur, Marco Pierre White, the youngest chef to be awarded three Michelin stars, said: “When I first tasted Redefine Meat, I was mind-blown. The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus. Redefine Meat’s New-Meat products are pure genius, giving you all the sustainability and health benefits of plant-based, without the compromise on taste and texture.”
Michelin starred Dutch chef and TV personality, Ron Blaauw, added: “Honestly, I was so surprised by the texture and structure of the meat. The first time I tried it, I remember closing my eyes and appreciating the chewiness and mouthfeel like I would a great cut of meat. For me this is a gamechanger, as we can now serve another variety of high-quality meat to our customers that just happens to be made from plant-based ingredients. Even now my head is still spinning with the possibilities this meat creates for our menu.”
Joachim Gerner, Head Chef at two-Michelin star Restaurant FACIL in Berlin, also added: “While we’ve seen the quality of plant-based meat products increase in recent years, this by far comes the closest to animal meat. I see huge potential for these products with meat lovers.”
Renowned Israeli chef, Shahaf Shabtay, concluded: “My cuisine is truly global, inspired by my favourite influences from kitchens across Asia, Europe and Latin America. Redefine Meat has created an ingredient that allows me to unleash full creativity and create dream menus whatever the cuisine. As a chef, the ability to cook for every type of diner – vegetarian, vegan, kosher and more – without barriers or compromise, using a variety of techniques including roasting, grilling, and slow cooking, is quite simply incredible.”
Catherine Farinha, Founder of The Chefs’ Forum said:
“We were honoured to be asked to support the European launch of Redefine Meat with food hero Marco Pierre White. We were so impressed with the level of interest in the latest sensation to hit the plant-based market. There is a great deal of excitement among our chefs for this product and the feedback so far has been unanimously and extremely positive. We very much look forward to inviting our chef members to a special event this coming January to officially launch Redefine Meat to Chefs’ Forum members and Foodservice.”
About New-Meat
Using a range of proprietary and patented technologies, including Meat Matrix Additive ManufacturingTM, Redefine Meat’s products are made from plant-based ingredients. Working closely with global meat experts to understand the complexity of animal muscle structure, Redefine Meat has cracked the holy grail of the alternative meat industry – whole cuts of meat. The new Redefine Beef and Lamb cuts go beyond the experience of any plant-based product to date – offering an extremely juicy, yet firm meaty bite by mimicking the complete muscle tissues of animal meat, ideal for products like steaks and roasts.
The New-Meat range boasts a selection of high-quality products already adopted by close to 150 restaurants in Israel. The range is designed to address a major gap in the market that achieves cooking performance for chefs to use as a culinary base for a wide variety of dishes in the best restaurants in the world. This is exemplified by the list of early adopters in Europe and Israel, with demand from US and Asia already in place.
Any UK chefs interested in learning more about Redefine Meat should register their interest HERE.
Come on Down and Meet the Producers at Dart Fresh!
Come on down and meet the producers!
Dart Fresh and The Chefs’ Forum proudly invite you to a festive showcase on Monday 22nd November from 10.00 am – 3.00 pm at Dart Fresh, Exeter.
The special free event is being held at Dart Fresh HQ just outside Exeter and this invitation extends to any chefs, no matter what sector, who work in Dorset, Devon, Bristol and Cornwall.
There will be ample product tastings, mulled cider and the opportunity to win an Excalibur 9 drawer dehydrator worth £650 from Mitchell & Cooper.
On top of that will be chef demos from:
- Matthew Mason – Winslade Park
- Curtis Pitts – Venison Butchery
- Jade Shorney – The Rising Sun, West Bagborough
- Ben Routley – The Farmers Arms, Combe Florey
- Dan Brown – The Cotley Inn
If you’d like to attend what will surely be an inspirational day of menu development – let us know at: alice@redcherry.uk.com or call/ text us on 07982 823620
We look forward to seeing you!
Roux Scholarship 2022: Entries Open as the Roux Family Set the Recipe Challenge
Just two weeks after the conclusion of the 2020/21 competition, in which Oli Williamson was crowned a new Roux Scholar, the Roux Family is delighted to launch the 2022 competition. With a challenge that will test chefs’ creativity as much as their skills, Alain Roux and Michel Roux Jr have set out the ingredients for chefs’ applications: two fresh Dover soles weighing anywhere between 600g-700g (maximum 800g) cooked and served either whole, or in fillets and 300g whole brown shrimps with shells on; together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include homemade pasta made on the day of the competition. The other is to be a garnish/accompaniment of their choice. One of these can be served separately if preferred. A sauce must accompany the dish.
Chairman Alain Roux said: “The beauty of these superb ingredients is their simplicity: Dover sole is at its best in spring when the dishes will be prepared. It will be fascinating to see how our chefs deal with offering tasty, interesting dishes while not over-complicating the delicate fresh flavours. In particular, I am excited to see what shape of pasta the chefs will choose. I’m really looking forward to some inspired cooking.”
Chairman Michel Roux said: “No sooner the competition is over and the next one begins. Dover sole, shrimps and pasta: so much scope for flair and imagination, I can’t wait to see what our chefs come up with. I know what I would do but what will the 2022 scholar create?”
Vice-chairman Brian Turner said: “Dover sole and brown shrimps are such iconic British products. I am really excited to see what our potential scholars do with their recipes. I do hope the dish will be simple, elegant and full of flavour. Good luck to all!”
Important notes:
- Two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted as well as a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.
- Contestants must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the two fresh Dover soles and whole brown shrimps with shells on. The cost of the Dover soles will be of £25.00 per kg and the shrimps £10.00 per 100g. Both will be provided by the college to regional finalists. The full total costing of the dish, excluding the two fresh Dover soles and whole brown shrimps, should not exceed £14.00 per portion.
- Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish / accompaniment dishes and none will be provided.
- The use of caviar, truffles or foie gras is not permitted.
- The judges will look favourably at efficient use of waste and leftover ingredients during the course of chefs’ preparation.
- Entrants have until midnight on Monday 31st January 2022 to submit their recipes via the online application system.
What is new for 2022?
As the Roux Scholarship resumes its normal schedule after the postponement of the 2020/21 competition, there have been some changes to the application system and the rules.
- As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. They will also be invited to complete the Equality and Diversity Monitoring form.
- For the 2022 competition only, and to compensate for the time lost due to the coronavirus pandemic, the age limit will be 31. Therefore, if a chef turns 31 on or after the 1st February 2022, they qualify to enter.
- In order to be more inclusive of those chefs with family or caring responsibilities, applicants to the Roux Scholarship no longer need to be working full-time. So long as their principal employment is as a professional chef, they qualify for entry.
- The Roux Scholarship is delighted to welcome three new sponsors: Wellocks, Urbani Truffles UK Ltd and Flying Fish Seafoods.
- The 2022 competition will be the second time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
The Judges
The judging panel will remain the same for the 2022 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett MBE. The Honorary President of Judges will be announced in due course.
Important dates:
31st January 2022: Deadline for applications.
24th March 2022: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
11the April 2022: National Final at Westminster Kingsway College, London. Award ceremony at The Mandarin Oriental Hyde Park, London.
Prizes
The winner receives up to £12,000, to support their career development and an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to a host of fabulous prizes from our sponsors.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen, Bridor, Flying Fish Seafoods, Global Knives, Hildon Natural Mineral Water, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Oritain, Regent Seven Seas Cruises, Restaurant Associates, TRUEfoods, Udale Speciality Foods, Urbani Truffles UK Ltd and Wellocks.
Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
West London College Students Treated to Welsh Fine Food Masterclass
Top London chef Dominic Teague, of One Aldwych Hotel, delivered a masterclass to catering students at West London college this week using some of Wales finest ingredients.
Teague used Welsh chicken from Rhug Estate in North Wales for the main course and The Preservation Society blackcurrant syrup from South Wales in the dessert along with wild honeycomb from Gwenyn Gruff near Brecon. All together a full representation of Welsh products in one showcase.
Though simple the two dishes in the masterclass packed some technical punch. Up first were breasts of Rhug Estate chicken served with mashed potatoes and crushed squash, both prepared the same way they would be at One Aldwych, followed by a classic panna cotta served with honey roast figs and honeycomb.
Speaking of the Welsh ingredients chef Dominic Teague said: “All the Welsh ingredients were high quality and a pleasure to work with. The syrup was a touch unusual and really leant an extra flavour to the dessert. Overall I was very impressed.”
Jayne Jones of the Welsh Fine Food Cluster said: “Wales has some fantastic ingredients from across the whole country and we are working hard to get that message out to the rest of the UK and beyond. Welsh lamb is well-known but it’s the smaller, more niche products like the syrup from The Preservation Society and the honey from Gwenyn Gruff. This is what makes Wales really special.”
Denise Charles, Head of Catering at West London College, said: “This was a great day for our students. They really enjoyed working with Dominic and using ingredients from Wales that were eye-opening. A big thank you to The Chefs’ Forum for arranging this and continuing to supply us with solid technical recipes and new ingredients to widen our chefs horizons.”
Chef Martyn Watkins Goes On the Road with Laksa Shack
In 2019 Martyn Watkins left his position as Executive Chef at The St David’s Hotel in Cardiff to take up a teaching role at Cardiff & Vale College. During the hiatus that was Covid and lockdown an idea began to bubble up and together with his wife they came up with the idea for a pop-up, on-the-road, noodle business that they called Laksa Shack.
The idea had been born at The St David’s Hotel when Martyn had been asked by the brass to come up with a noodle concept for a new restaurant in the hotel. One of the recipes that he worked on was for a Laksa which is a spicy noodle soup popular in South Asia.
Martyn put his twists on it using chicken, noodles and coconut gravy and it became a smash hit not leaving the menu for virtually his entire period of 4 ½ years at the hotel.
Laksa Shack launched at Cardiff’s Boneyard Market at the weekend and Martyn is excited for the future.
He said
“It’s a pop-up food hut to go along with my other business which is making chopping boards for chefs,” he began. “I wanted to get back to cooking and this dish was so popular we thought it would make a good pop-up at markets.
“We make everything in a special prep kitchen I designed for home including all the laksa pastes and even the noodles. We have a regular egg noodle and a vegan noodle that is made from beetroot.
“Then it’s chicken thighs, coconut gravy and noodles plus some additional twists. It was so rewarding to see old customers come down who used to eat it at the hotel. They loved it and we had a great time.”
Laksa Shack demonstrates that there is never an end-point in a chefs career. More and more senior chefs are realising that there is a good and rewarding life to be had out in the real world when the long hours have become too arduous. Martyn Watkins is getting back to what motivated him to cook in the first place – by creating and serving a dish that is popular, wholesome and local for those in his community. This sort of cooking will never go out of fashion.
