The Future of Hospital Kitchens Seminar #2
The next steps every hospital kitchen should take.
Why all hospital caterers, chefs, nutritionists, kitchen planners and designers must attend:
A combination of new technology, new hospitals and new hospital kitchen thinking has changed the way food will be served to those in and visiting hospitals for many years to come.
There has never been a better time to be aware of the opportunities in hospital catering as it prepares itself for a bright future.
From diet and nutrition to changes in menu formation the time is now for hospitals to up the ante and by harnessing new technology a new dawn is now possible.
The future of hospital kitchens is the meeting of minds of industry leaders to create hives of talent and new thinking within the sector. To this end, The Chefs’ Forum has assembled a key panel of experts to address every conceivable detail over two hours.
The event will be hosted by The Chefs’ Forum’s Founder, Catherine Farinha and Director of Education, Neil Rippington and will explore, among other things:
- Progress report – The NHS Hospital Food Review six months on
- Food to Go – The Changing Landscape
- Hydration and Nutrition in Hospital Menus – New culinary thinking that embraces health
- Staffing tomorrow’s kitchens and training requirements – why it’s so important to enable chefs with the right equipment and space.
- Adapting kitchens for the future – Key advice
- Hospital culinary talent and why it is winning awards
The seminar is the fifth in a series of sector-specific seminars in association with The Chefs’ Forum to gain valuable market insight to fine-tune RATIONAL’s approach to servicing stakeholders, tailor-made to their individual requirements.
Delegates can register FREE to attend the event on the 20th October between 3pm-5pm by emailing: catherine@redcherry.uk.com
UK Pastry Team Ranked 4th In The World – President Jamie Houghton Explains Le Coup du Monde 2021
The Chefs’ Forum couldn’t wait to hear all about the UK Pastry Team’s success at last month’s final of Le Coup du Monde. UK Team President Jamie Houghton recounted this incredible event, documenting all of the emotion, trials and tribulations along the way – Here’s what happened:
What is the Coup du Monde, how many countries were represented?
Le Coupe du Monde de la Patisserie is the world’s most respected team competition. Each national team has 10 hours to produce a chocolate showpiece, sugar showpiece, plated desserts, chocolate sharing desserts and frozen sharing cakes. Due to COVID-19 only thirteen different countries from around the world took part this time but previous years have seen up to twenty-four countries participate over the two-day competition, all to compete for the coveted title of ‘World Champions’.
Who went? Meet the UK pastry team.
The UK Pastry Team consists of four members: President, Team Captain and two candidates.
This year, I was honoured to be the President, the Team Captain was Chris Seddon, who had also been the Ice Candidate in 2019, Michael Kwan (Hotel Café Royal) was the Chocolate Candidate who was the President in 2019 and Nicolas Houchet, the Sugar Candidate.
What was the run up to the main event like – Tell us about the excitement and focus, the journey over to France?
The run up to any competition is always stressful, but this year with the uncertainty of the pandemic it was particularly hard, as the team had to deal with postponements from January 2021 to the final date in September.
The week before the competition the guys did a final run through, they started at 10:30am and we had a clock set to the times of the competition to work towards.
We invited friends and sponsors to come and try the final tasting and let’s just say everyone left with a smile on their face.
Two days before we left for France we packed and set up everything we needed for the final, Chris drove the van with everything in it down to Lyon, which was an added stress for him, but he had great company to help him.
The rest of the team flew down together and there was definitely a buzz, as most of us had been before we knew what to expect and could use this to get the whole team excited.
Why peach melba – What was the inspiration and story behind the entry?
One of the sponsors for this year’s pastry World Cup was Capfruit. Once the Coupe had released the purée range that we were able to use, it was noticed that you were able to use Peach and Raspberry. The instant thought was to recreate the classic Peach Melba but as an ice cream cake. When it comes to ideas and creations, Chris has a very imaginative mind, always creating astounding results – the cake he created is a testament to that.
This is the cake description that was presented on the day: ‘The ice cream cake is an ice-cream play on a peach melba, with the sweet candy raspberry notes coming from both a coulis and a raspberry marshmallow, the outside layer of yellow peach with a touch of bitterness from the ruby peach centre to help with a less sweet taste and vanilla ice-cream to round it all off and bring it together’.
Tell us about some of the highs and the more emotional moments?
As with any competition, they can take a toll on participants bith physically and mentally, but when you’re working as a team rather than on your own, you can boost each other’s positivity with ideas and creations that get you excited to create the next thing. Everyone has their bad days, but out all of those bad days come even better, stronger and brighter days. The photos that you can see at the end of the 10-hour final where we’re all embracing each other, for me they are very powerful photos because it shows a huge weight being lifted from shoulders and extreme pride in the finished creation.
How proud are you of your fellow UK team members and the result?
Having previously experienced the competition in the capacity of Team Captain and Sugar Candidate in 2019, I know and fully-appreciate the sacrifices you have to make to achieve great things. This year the team ranked 4th place in the world, which is the highest the UK Team has ever achieved and a huge tribute to how much has gone on behind the scenes. The team have continued to show that the pastry scene within the UK is strong and keeps getting stronger. Over the last several editions of the World Cup the UK has come 11th, 9th, 7th, 5th and now 4th and we will keep getting stronger. I am very proud of what these three guys have created this year and I will forever be proud to have been a part of this world.
What’s next for the UK pastry team?
The UK pastry team is currently having a well-earned rest, but in the not-so-distant future, I believe that the European Cup will be taking place to qualify for the next Coupe du Monde de la Patisserie.
What’s happening with The Chefs’ Forum’s Young Pastry Chef of the Year Competition 2022?
Following the success of the Young Pastry Chef of the Year 2021, I’m currently in conversation with The Chefs’ Forum to design and create the next edition for pastry chefs within the UK that are still in learning. This will be in springtime next year and one thing I can say is that I’m truly excited for the next step of this competition!
For more information on dates and entry requirements of the Young Pastry Chef of the Year competition 2022 contact catherine@redcherry.uk.com
A New Benchmark for Culinary Education and the Industry it Aspires to Serve
Neil Rippington, Director of Education at The Chefs’ Forum is championing a project to explore contemporary ways to cover the curriculum, as he has repeatedly heard that ‘the curriculum’ is out of date and not fit for purpose.
THE CONCEPT IN NEIL’S WORDS:
If chefs of high regard and influence have a platform to voice their opinions and ideas for coverage, a working partnership between educators and industry is naturally developed, bringing us closer together in the reimagining of a curriculum that is fit for the future. There is also a much wider development to consider when we look at topics such as work-readiness, career development, the hospitality business, character attributes and personal development. So much to consider but I believe a great opportunity at a vital time for the industry. One step at a time!
My initial thoughts are around the skills and techniques required in industry today, and then building on this to provide a repertoire that supports students and educators as they prepare for a career in industry. It might sound simple but this is a complex challenge as the industry is so diverse. Over the last few days (and years!), I’ve heard people mentioning roux-based sauces, chicken cut for sauté, dressed crab, alongside many other examples, as being products taught in colleges that are not reflective of today’s industry requirements. How do we take such skills, dishes, products and spin them to make them more fit for purpose and give them credibility?
The whole ethos of working in the industry has changed. We need to react to the rapid changes that we have seen and create a “new benchmark” for both students and employers. Employers and educators need to come together in the production of the new benchmark and a mindset of working towards a sustainable and exciting future. My initial thinking is to take the basics of government-funded qualifications and apply contemporary ideas as to how to approach each area, building on the skills with a wider appreciation of industry practices.
This is an opportunity for the industry to come together in support of education, gaining an insight into what must be covered to complete qualifications and then helping to steer the learning content and make it relevant for today’s industry. It provides the opportunity to shape the curriculum, identify essential content that might be missing, and bridge the gap between education and industry.
We must join forces to make the industry an attractive career proposition and prepare students for careers in the modern industry with a curriculum that covers the foundations but also explores technology, innovation and creative development. Employers also need to play their part in ensuring that their businesses are structured to welcome recruits and provide them with a positive a supportive working environment and a motivational and inspirational career journey.
I am delighted that the initial response to the concept has been received so positively. Inspirational chefs including Glynn Purnell, Jamie Houghton (Le Manoir aux quat’saisons and President of the UK Pastry Team), Gary Maclean (Scotland’s National Chef and former MasterChef: The Professionals winner), Luke Frost (Valrhona), Lisa Goodwin-Allen (Northcote) and Chris Galvin have all agreed to contribute to the development and I am looking forward to establishing the new benchmark for education and industry. Professor David Foskett has also agreed to support the initiative and its development from an educational perspective. The team brings a wealth of experience and, with it, the foundation of a great project.
However, we cannot do this without the wider support of chefs and the industry. I am aware of how busy everyone is, particularly in current times, and therefore I would like to invite a wider, but smaller, contribution. This will also allow me to collect contributions from different sectors of the industry to ensure that the coverage is diverse and comprehensive.
Please get in touch if you would like to contribute to the project. It will be great to hear from you and your ideas as to how you might contribute.
Many hands make light work and the future is in our hands!
Get in touch with Neil Rippington, Director of Education neil@redcherry.uk.com or call 07766 741 318.
The Future of Pub Kitchens Seminar in Partnership with Rational was a Great Success
On Monday (20 September), The Chefs’ Forum in partnership with RATIONAL, presented a ground-breaking ‘The Future of Pub Kitchens Seminar’ to explore the imminent challenges, alongside the short and long-term opportunities, facing the sector. The free-to-attend seminar saw a great number of multi-site operators, independent business, branded operators, kitchen planners and designers come together to discuss the topics and challenges affecting them at present and some of the innovative ways they are planning to ensure a sustainable and profitable future.
The event successfully got to the heart of the matter, with panellists giving fantastic insight and anecdotal examples of how they see the future panning out, addressing the challenges and opportunities currently facing the pub sector.
Hosted by The Chefs’ Forum’s Director of Education, Neil Rippington, the Seminar explored current topics across variety of topics in the delivery of a food offer in the pub sector:
Sales Director, Mike Williams, at RATIONAL UK opened the seminar by talking the delegates through the heavily publicised Natasha’s law which comes into effect this October. Tim Foster, partner, The Yummy Pub Company, discussed the challenges of a frequently changing supply and the importance of ensuring that any replacement products were analysed carefully to ensure that allergen checks are completed for every product going on the menu. They also explained the need to prepare immediately and get to grips with correctly labelling readymade foods as used in the production of multi component dishes. Mike and Tim also discussed Owen’s Law, which is currently the subject of a government petition calling for restaurants to put all information about allergens in their food on the face of their menu, so customers have full visibility on what they are ordering.
Mike said:
“Owen’s Law aims to strengthen the food regulations in relation to allergenic information on menus in restaurants. Following a visit to a restaurant, Owen Carey, who had several allergies, including dairy, had eaten a grilled chicken breast without the bun, but was still affected as the chicken was marinated in buttermilk, to which he was highly allergic. The push for Owen’s Law is to supplement Natasha’s Law, becoming legislation in October, to ensure that pre-prepared and packaged foods are clearly labelled for allergenic ingredients.”
The delegates then got to see first-hand the connected cooking technology offered by Rational to help them cook their menus quickly and efficiently, lessening the need for a labour-intensive kitchen in the grips of a global chef shortage as industry recovers from being closed due to the pandemic.
The next topic examined environmental issues and sustainability. All participants shared examples of the key challenges facing the sector at present in terms of the environment and sustainability, including issues including food waste, single use plastics, reducing carbon emissions and food provenance.
The panel swapped tips on stock utilisation, using seasonal varieties and innovative ideas to ensure that food waste is kept to a minimum. Ideas were also shared to illustrate how the utilisation of ingredients can be maximised in creative ways, including the use of ingredients across menus but featured in a variety of formats to maintain originality.
Ross Pike, Chef Director, Oakman Inns discussed the importance of waste management and the utilisation of food across his operations, providing great examples of what can be done to achieve this.
Ross said:
“It’s a very important step. My experience in Italy included working in kitchens with clear bin-liners so that all waste was visible. I have incorporated this practice to Oakman Inns. By having clear bin-liners on every section, it makes the chefs realise how much foodstuff they are throwing away and this can be challenged. I then turn this around and have little competitions in the kitchen to explore how these offcuts, which are totally safe to eat, can be utilized. It’s actually helped to create some of our best dishes.”
Topic three discussed the highly topical and essential issue around staffing. With widespread coverage referring to the problems the industry is facing in terms of staffing, the panel approached the subject analysing what can be done in the longer-term to help to overcome the issue.
Mike and Jacqui Downs, Owners of The Volunteer Inn in Ottery St Mary, discussed how the use of technology has improved the working environment and experience for their staff. Mike took us, via video, to the Volunteer Inn and a demonstration as to how working with the iCombi Pro and the iVario Pro has led to a much-increased level of productivity, efficiency and consistency in food service operations, whist improving the ergonomics of the working environment for staff.
Mike said:
“I was looking at chef welfare and the sustainability of the job. As restrictions from the pandemic were removed, it was forecast that it would be like Christmas every week, so I had to look at the situation and the technology available. We have installed two i-combi ovens and the iVario pro. This has enabled us to more than double our production, whilst still only having one chef on shift. The technology has definitely aided us in our recovery from the pandemic.”
Trends and eating patterns formed the content for topic four. The panel considered the promotion of healthy eating options on menus and how pub caterers can influence customers to select and consume more healthy options, supporting an increase in consumers’ consumption of fruit and vegetables. Mike Williams discussed how the use of the iCombi Pro and iVario Pro can maintain the nutritional values in foods by highly controlled cooking methods.
Mike commented:
“As healthy eating is becoming more applicable to most people, consumers are more likely to choose options that are pan-fried rather than deep-fried, for example. Our equipment, on the right settings, can produce unique results with great textures. Just-in-time cooking also helps retain nutrients and the colour in fresh vegetables, making them more nutritious and appealing to eat. The equipment also assists in the management of production volumes, preventing the need for large batches of vegetables having to be cooked, held or reheated for service.”
In terms of trends, the topic of dark/ghost kitchens was explored as a growing trend across many operators. Tim shared his views on the increase of the dark kitchen model and some of the benefits this can bring to operations who plan to utilise this type of operation
The fifth topic explored the use of technology in the planning of tomorrow’s pub kitchen. The panel debated the benefits of ‘Connected Cooking’ and how this technology can assist in the management of cooking and systems. Shanti Bhushan, Executive Chef, Brigadiers, London, discussed how he maximises the efficiency of operations in his kitchen, providing some great menu examples in the production of excellent, authentic Indian inspired food, with a significant reduction in the use of equipment, time and labour.
Shanti said:
“I think the most amazing part of this equipment in the control. For example, in the production of a classic beef biryani, we use beef shin. This, traditionally, would take around 4 to 5 hours of slow braising. The whole process now is performed overnight at 65°C, braised with the spices, producing a more tender, delicate and flavoured dish. The rice is also cooked and layered using the Rational equipment and the consistency is excellent. It is such a time-saver.”
With staffing such huge problem currently, delegates were delighted to learn that they could introduce technology to their kitchens to support staff and reduce tasks requiring significant laborious input . The equipment can be managed remotely via an app on a mobile phone, an ipad or a PC. Shanti’s example demonstrated how the iCombi Pro can work safely from the control of an app, even when he is not at the restaurant.
The final topic of the session explored the road to recovery and how an integration with education can play a part in bridging the gap between education and industry. The Chefs’ Forum is all about bridging the gap between education and industry, so it was fantastic to hear from the panellists on how well they consider their kitchen teams, treating them with respect and considering their experience at work to make them want to stay for the long haul.
All the panellists agreed that engaging with the next generation is a priority and there were some great examples of interaction with colleges through the Chef’s Forum Academies. This included masterclasses covering all things food and drink, including cocktail making masterclasses from the team at the Yummy Pub Company and guest-chef masterclasses from chefs at Oakman Inns. Mike Downs also discussed the importance of social media and how the development of an online community has supported the journey and development at The Volunteer Inn.
At the end of the event, Neil Rippington said:
“The Chefs’ Forum’s Future of Pub Kitchens Seminar examined a number of key topics across a wide-ranging analysis of the Pub sector and the challenges it faces.
Today, we all agreed that there must be a new way of thinking in terms of waste reduction, sustainability and technology, whilst at the same time as developing staff and looking at innovative ways to attract new staff to the sector and retain them in the long-term. I am delighted with the insight gleaned from today’s event and look forward to staging a follow-up event for the pub sector very soon.”
This was the fourth in a series of sector specific seminars in association with The Chefs’ Forum to gain valuable market insight to fine-tune RATIONAL’s approach to servicing stakeholders, tailor-made to their individual requirements.
Are You Ready for National Hospitality Day?
The 18th September is National Hospitality Day and some of the UK’s best-known chefs have called on the nation to go out and support their favourite restaurants, bars and hotels.
The day is being organised by charities Hospitality Action, Springboard, The Drink’s Trust and The Licensed Trade Charity. Funds raised from venues will go towards these charities – who all support the hospitality industry and its workers. Venues are also being encouraged to support the day with special offers.
Catherine Farinha, Founder of The Chefs’ Forum said
“There has never been a more crucial time for all hospitality organisations to collaborate and work together for the good of the industry. We are delighted to support our media peers in celebrating the hospitality industry, promotional campaigns and the people who work within. Together we can really promote best practice and stamp out any outmoded and unwelcome negative treatment of our workers. This starts at grass roots and out work with our Chefs’ Forum Academy Colleges is all about championing positive role models, as well as maximum support levels and welfare practice.”
Last evening, The Chefs’ Forum attended the revival of the Institute of Hospitality South West Division to show its support and appreciation for the industry leaders who make hospitality such an exciting place to be.
The organiser of National Hospitality Day said:
“The pandemic has brought the hospitality industry to its knees. By supporting your favourite local place on National Hospitality Day you’ll be helping a struggling business back on its feet. You’ll also be supporting a coalition of the main industry charities who support those hardest hit by the events of the last 18 months.”
Chef and hospitality business owner Tom Kerridge said:
“All our biggest moments go on in hospitality venues, from first dates to weddings, and baby showers to wakes, they’re where the moments that make life worth living take place.
“That morning chat with your friendly barista, a cheeky pint after work with mates, Saturday morning soaks in a hotel pool, or Sunday roast with the family…we all took these experiences for granted.
“National Hospitality Day is a chance for us all to say ‘welcome back, we’ve missed you, and thanks for everything you’ve been doing’ to our favourite venues.
“Restaurants, pubs and hotels up and down the country will be pulling out the stops to give everybody a great day out.”
Angela Hartnett, Chef Patron at Mayfair’s Murano said:
“Even now, weeks after re-opening, businesses are fighting a daily battle for survival, with supply and staffing issues causing huge problems.”
Collaboration is the answer at this difficult time when our industry is in recovery from what was cited as the most difficult period in the entire career of Harry Murray MBE as a hospitality leader when he spoke at the IoH South West event last evening.
Let’s club together, look after our workers, support each other, mutually promote campaigns and events for the greater good of the industry and help make hospitality great again.
Happy National Hospitality Day 2021!
The Chefs’ Forum Academy Welcomes Chef Works as Headline Sponsor
Leading hospitality workwear brand Chef Works have agreed to headline sponsor The Chefs’ Forum Academy and provide all guest chefs with a branded chefs jacket and all students taking part in the academy with a special Chefs’ Forum Academy Dressed by Chef Works branded apron.
The new partnership will enable all academy students to receive branded aprons that will make their membership in the academy that bit more special and strengthen the appeal to colleges looking to take advantage of enrolling.
Emma Cohen, General Manager & Head of Marketing at Chef Works UK told The Chefs’ Forum:
“Chef Works are so happy to be involved with this great Chefs’ Forum Academy initiative. Working alongside leading chefs across the UK to support and develop the next wave of culinary talent.”
Chefs’ Forum founder Catherine Farinha said of the new partnership:
“The Chefs’ Forum is delighted to welcome Chef Works as the headline sponsor for The Chefs’ Forum Academy, currently operational across four UK colleges and soon to be more. The sponsorship means that every guest chef teaching in the academy will receive a Chef Works chef jacket and all student will receive a branded apron. Chef Works have worked with The Chefs’ Forum for the last few years, so it’s great that they are now dressing catering students in The Chefs’ Forum Academies, the finest chefs in the UK and all over the world!”
For more information and to view the Chef Works collection, click here.
The Crab & Hammer’s David Markham Becomes Crustastun Ambassador
The sentience bill is coming and restaurants that use a lot of lobster and crab can get ahead of the game by installing a Crustastun machine now in preparation. The machine uses technology that stuns shellfish in a humane way with no cruelty and even improves flavour.
David Markham explains:
“There is this issue going on around sentience and the population is behind it. And when anyone asks we explain that we use Crustastun and it is compassionate. We’ve done our part to make sure our restaurant dispatches crab in the most humane manner.
“We’ve very quickly started to adopt the Crustastun technology, from a humane perspective mainly. We use it in our larger crab business, Blue Sea Crab, and when we opened The Crab & Hammer it was a natural progression to use a smaller version in the kitchen.
“We’ve had comments from the likes of Raymond Blanc and The Waterside Inn how they can really notice the difference in the flavour of the crab.
“The first round of the sentience bill doesn’t actually cover crab but it’s in the post. It is coming. We saw that it made absolute sense to have it. We now cover the whole picture of boat to plate making sure that we look after every species we offer on our menu. “
The Crustastun is available from Mitchell & Cooper – For more information please click here.
The Ultimate Student Dinner Coming to Pembrokeshire College
A celebration dinner is being served at Pembrokeshire College on Thursday 16th September at 6.30pm, with dishes created by leading industry chefs. However, there’s a delicious twist to the event – the chefs won’t be present.
Their place in the kitchen will be taken by The Chefs’ Forum Academy students who were taught the dishes during masterclasses presented by the chefs in the last academic year – some in person, others via video link during lockdown.
Wendy Weber, Head of Health, Childcare and Commercial Enterprise said
“We are delighted to be embarking on our 2nd year with The Chefs’ Forum and excited to see some of the dishes on the menu from chef’s who worked closely with our learners last year. Our learners had a great experience in a Covid year so we cannot wait for them to receive even more industry tips and ideas through the academic year 21/22. We are so pleased to be a part of this fabulous initiative.
The dinner will be a chance for the students to put everything they’ve learnt into practice and it will be a true reflection of the incredible working partnership between Pembrokeshire College and The Chefs’ Forum Academy.”
Alan Wright, Hospitality Tutor said
“We have such an exciting start to the new academic year, with our Thursday evening service resuming for the general public. I am thrilled that our first Thursday evening is dedicated to The Chefs’ Forum Academy and based on some of the dishes produced by our new level three learners. It promises to be an evening to remember so book your table now to avoid disappointment.”
Tickets are priced at £19.95 for 3 courses and available to anyone – book by calling 01437 753165.
Dougie Balish, Head Chef at The Grove of Narberth said
“It is amazing to be teaching at The Chefs’ Forum Academy. It’s so fulfilling seeing young students progress into capable young chefs. I’ve got two students working with me in the kitchen now and the progress they’ve made is remarkable. It’s brilliant that they will be recreating one my dishes and I hope it gives them some inspiration for creating their own down the line!”
Tom Westerland, National Chef of Wales 2018 and Head Chef at Crockers Henley said
“It’s amazing to see all the new talent coming through into the industry. It’s always great to see how enthusiastic and excited they are, learning new skills and dishes. It makes me so proud to see them recreating my dish for the dinner. The industry has a very bright and exciting future.”
The menu, all cooked freshly on the night, features dishes by:
Starter
Lisa Fearn
Y Sied Cookery School
Chicken Velouté, croutons and micro herbs
Tom Westerland
National Chef of Wales 2018 & Head Chef at Crockers Henley
Grilled mackerel, heritage tomatoes, ricotta and cumin granola
Dougie Balish
Head Chef at The Grove of Narberth
Seasonal Vegetables, Hafod Cheddar purée, BBQ turnip tops and nettles
Main
Hayden Groves
National Chef of the Year 2013
Chicken, chicory and blonde ale fondant potato
Cindy Challoner
Great British Menu Contestant 2019
Red mullet, squash fondant, Jerusalem artichoke & vanilla puree and nettle oil (GF)
Curry Leaf Korma
Roasted squash and garlic (V, VE, GF)
Dessert
Ashleigh Farrand
Head Chef at The Kingham Plough
Chocolate rye cake, cherry, fudge sauce, and chocolate soil
Thomas Leatherbarrow
Culinary Director of TLC Gourmet
Apple tart Tatin and anilla ice cream
New Pub Kitchen Seminar Exposes the Need to Harness New Technology
The Chefs’ Forum is proud to present a seminar for all pub kitchens on Monday 20th September in partnership with RATIONAL.
The two-hour event, from 9:00am to 11:00am will focus on how new technology is enabling pubs to do more with less and at the same time having a close look at topics such as Natasha’s Law, healthier menus, waste reduction and future staffing issues.
This is the fourth in a series of sector specific seminars in association with The Chefs’ Forum to gain valuable market insight to fine-tune RATIONAL’s approach to servicing stakeholders, tailor-made to their individual requirements.
During the seminar we will be screening a number of specialised films with leading pub groups and individuals who explain how harnessing new technology has improved efficiency and workflow in their kitchens through the use of ConnectedCooking and iKitchens.
Tim Foster, co-founder of the Yummy Pub Co is looking forward to discussing what he calls “…the polar extremes” of the pub trade.
He said:
“I’m really looking forward to bringing my industry peers together to discuss the polar extremes of the pub trade. It will be fantastic to share the positive changes we have made in terms of staff welfare, reduced hours and rotational training and development throughout all our sites.
It is crucial that we look after the chefs we have, investing in them to ensure they are happy and want to stay, as well as ensuring they learn every aspect of running a pub kitchen. We have invested in the best equipment money can buy and our RATIONAL cooking system was our first major purchase on launching our first site. Now we have RATIONAL in all four sites and would never have anything else.”
ConnectedCooking is set to become an integral part of how pub groups can exploit technology and Ross Pike, Chef Director of Oakman Inns explained why he is keen to share his knowledge on the seminar:
“With the recent acquisition of the Seafood Pub Company we are well on track to reach our target of forty sites by the end of 2021,” he said. “We have now connected all our RATIONAL cooking systems throughout all sites, so our recipes can be created by any of our chefs in any of our kitchens at the touch of a button.
I was well-aware of RATIONAL before joining Oakman, but since I’ve been here, I’ve really discovered what the company’s cooking appliances are capable of in terms of market-leading technology and ConnectedCooking.”
Mike Down, owner of The Volunteer Inn in Devon, will be talking about how his new Rational system has revolutionised his kitchen in a completely new way:
“The cooking is shared between my wife Jacquie and Head Chef Gemma here at The Volunteer Inn. We have a full iKitchen installed here and although a significant investment, it was one that we couldn’t have afforded not to make. Our food trade has doubled, our staffing costs massively reduced as we can create our menu with only one chef in the kitchen at any one time. We needed to put as much equipment as possible into a very small space and were able to improve every aspect of what we do here with RATIONAL iKitchen technology.”
The free-to-attend seminar is open to all pub chefs, owner operators, managers, kitchen planners and designers and will be particularly useful for future planning and for addressing the challenges and opportunities currently facing the sector as it recovers from being shut-down during the pandemic.
Hosted by The Chefs’ Forum’s Founder, Catherine Farinha and Director of Education, Neil Rippington the seminar will explore current topics affecting all elements of the pubs sector.
In particular the following topics will be discussed:
- Natasha’s Law/Owen’s Law and allergens – Are you ready?
- Technology
- Healthier menu options and plant-based alternatives
- Waste Reduction and Sustainability
- Tomorrow’s Pub kitchens
- The road to recovery post lockdown, looking forward to Christmas 2021
- The next generation – Future Staffing and Training Requirements
Catherine and Neil will be joined by a stellar panel made up of the following experts:
- Tim Foster, Co Founder – The Yummy Pub Company
- Ross Pike, Chef Director – Oakman Inns
- Mike Williams, Sales Director – RATIONAL
- Shanti Bhushan,Executive Chef – Brigadiers, London
- Mike Down & Jacqui Down with Head Chef Gemma Youlden – The Volunteer Inn, Devon
Delegates can register for FREE to attend the event.
Catherine Farinha said:
“We’re really excited for this seminar. We have been touring the country to see the new RATIONAL cooking system in action and hear what users are saying. It’s clear that technology can play a huge part in dealing with the current staffing crisis and enable chefs to be far more efficient.”
Any chefs wishing to register to attend the seminar should contact alexandra@redcherry.uk.com
Kudu’s New Peckham Concept Features a Braai & Allotment Vegetables
The Kudu Collective, run by Amy Corbin and chef Patrick Williams, will open its fourth site in Peckham next month. The new Kudu Grill will be located in a former Truman’s pub on Nunhead Lane and will consist of 50 covers.
At the centre of the operation will be a braai – a South African open grill that only uses wood and charcoal. Chef Patron Patrick will bring his South African roots to the fore, adding a playful twist to traditional food from the country. Bold flavours shine through in a menu showcasing the chef’s passion for fresh, seasonal British ingredients, some of which come from the couple’s allotment nearby. With most dishes coming straight from the open grill, the menu comprises five sections – snacks, starters, braai mains, sides and desserts.
MENU – TYPICAL DISHES
- Grilled potato flatbread with lardo, wild garlic Irish oysters, tomato dashi, trout roe Fried pigs’ tails with honey mustard Harissa beef tartar, coriander, crispy shallots Duck terrine, gribiche, biltong scratchings Grilled prawns, peri peri butter
- Dry-aged T-bone with beer pickled onions and onion treacle bordelaise Cauliflower, caper raisin, goat’s curd and kale
- Pork chop with monkey gland –
- Whole black bream with zhug butter roti
Kudu Grill’s interior design has been led by Amy and A-nrd Studio. Raw brick and concrete walls line an open space which upholstered seats and booths with dark finishes add warmth to. Deep green and burgundy tones, Italian marble and holophane glass accents bring an art deco feel to the room, and a four-seater bar counter overlooks the custom-built braai.
“The aim was to create a sophisticated experience and a space that felt timeless and welcoming. The property itself and the customer experience had a big influence on how the space was designed,” the group said.
KUDU COLLECTIVE:
Amy Corbin and Patrick Williams opened Kudu on Queens Road, Peckham in January 2018 to great critical acclaim, winning legions of loyal fans for the creative, seasonal food and warm atmosphere. A Michelin Bib Gourmand quickly followed. In January 2020, the couple opened neighbourhood cocktail bar, Smokey Kudu, located under the arches by Queens Road station. May 2021, saw the opening of Curious Kudu, a gallery and private dining space accommodating up to 14 guests.
Patrick’s culinary career started in Cape Town’s renowned La Colombe and went on to work at Camphors at Vergelegen, before moving to London. He joined Robin Gill’s team firstly at The Manor and then, at Paradise Garage where he was a Sous Chef. Patrick’s partner and Kudu Collective co-owner
Amy grew up working in the industry; with her father being a successful London restaurateur she always dreamed of following in his footsteps.
