Chefs Rejoice at Re-opening as Terraces Take Centre Stage

Chefs everywhere are delighted to be back at work and cooking for their treasured guests once again. We reached out to several head chefs to see how the re-opening process has been going and what does it feel like to be back.

Rebecca Saunders, Member Relations Executive took the opportunity to catch-up with a number of Chefs’ Forum Members to see how they have adjusted to reopening and to share their comments with our audience.

The Chefs’ Forum would like to wish all chefs and restauranteurs the very best, whether you have already opened or are planning to do so as further restrictions are lifted.  We are here to support you with whatever you need from front to back of house, suppliers, job advertisements, equipment and anything else you may need.

Catalin Jauca, Executive Chef at The Bath Priory, told Rebecca:

“The reopening has been a huge success so far. The weather had a big input and we have welcomed guests onto our new Garden Terrace. The menu is focusing on healthy, casual dishes and, so far, we’ve had lovely feedback from our customers.”

Meanwhile, in Henley-on-Thames, Head Chef Tom Westerland of Crockers Henley said:

“We have received an amazing response from opening outside dining here at Crockers Henley, it’s been amazing to see everyone coming out to support us. Even bringing blankets on the colder nights. We’ve really had to ramp up our game for the menu to meet the demand for people wanting to eat out. It’s been fantastic!

Tom also joined The Chefs’ Forum on a schools Taster Day for Coleg Gwent today where he shared his journey as a chef to 140 Welsh school pupils in a virtual Q&A.  His session was very well received and he is a great rold modal to budding chefs!

Gary WeirNext Rebecca spoke to Manchester Chef Gary Weir of Freight Island

“It’s been a genuine pleasure to open our doors and see the site in full swing again,” Gary Weir of Manchester Freight Island told us. “The atmosphere has been second to none. The customers have been having a ball, and our big family of staff are buzzing to back together making the magic happen.”

Finally, Rebecca caught-up with Mark Chapman, Executive Chef of Season and Taste back in Bristol where The Chefs’ Forum began ten years ago, he concluded

“We have been busier than expected, our al fresco terrace has been full on reservations and walk-ins which is great to see. The team and I are very happy with the quality of the food and service and are loving the atmosphere serving all our customers. Heartfelt thankyou to everyone who has dined with us at Gambas and given positive feedback to our new menu. It has been busy and challenging but fun to be back in action!”

 

The Chefs’ Forum Showcases Careers at The Dorchester in Virtual Event

The Chefs’ Forum was honoured to be asked by the ‘People of The Dorchester’ to stage a virtual event to showcase fantastic career opportunities throughout The Dorchester Collection.  The two-hour event saw the culinary, front of house, floristry and housekeeping departments give a series of talks and demonstrations providing UK college students with a glimpse of what it would be like to work at The Dorchester, 45 Park Lane and Coworth Park in Ascot.

The event started at 11am today (20) April, with a welcome speech by The Dorchester’s Executive Chef Mario Perera, Talent & Culture Manager Alice Merry and Catherine Farinha, Founder of The Chefs’ Forum. In attendance, the 140 students from five catering colleges across the country were introduced to the event and what to expect from the demonstrations and talks which were to follow.

First up was Michelin-starred Adam Smith, Executive Chef at Coworth Park who set up cameras in his kitchen to create a dish of Caviar Tart with Portland Crab, Yuzu and Sour Cream.  The event took place on Zoom, so the students were able to see Adam create the dish live and were able to interact with the chat function, asking questions and showing their reactions to the session.

Adam has held a Michelin star for four years and really enjoys working at such a prestigious property.  When asked about his training, he said

“I fell in love with the kitchen ages just 13, when I took a part-time job as a pot was at a local restaurant in Birmingham.  After that I enrolled on course in Professional Cookery at University College Birmingham for a year, before joining The Ritz in London.  It was at The Ritz that I developed my core professional training and since then I’ve distilled that learning into a passion for creating dishes of simplicity and beauty.  I am so pleased to see so many young people on this call today and I can really say, hand on heart, that there is no better industry in which to work than the Hospitality industry!”

Next up was Mario, assisted by sous-chefs Saravanan and Soham live from The Dorchester kitchens with their dish of Portland Brown Crab, Hand-dived Scallops and Crab Broth.  The students interacted via a poll about the price of scallops with the trio of chefs explaining how to calculate dish costs when pricing a menu. This reinforced the importance of maths and business studies in the professional kitchen and their significance as essential aspects of the curriculum.

Tom Booton followed Mario. However, it was Tom’s turn to deliver his signature menu at the Rooftop Restaurant, the exciting new alfresco dining experience at The Dorchester, so Tom was understandably on duty at the time of the call, with a fully booked 200 covers to cook for. However, Tom pre-recorded a question-and-answer session so that the students could get an insight to Tom’s exciting career and his progression from his school years to Head Chef of The Grill at The Dorchester at such a young age. Tom talked of his training, the influences on his career development and most recently his TV appearance on Saturday Kitchen with Matt Tebbutt and special guest Richard Curtis.

Tom has been cooking elements of his menu on Kamado Joe BBQs, powered by locally sourced Oxford Charcoal. Tom explained that top quality charcoal is considered an ingredient as opposed to a fuel in creating delicious tasting food cooked on live fire.  It also adds an element of theatre for the guests.

During lockdown, The Chefs’ Forum created a library of recipe films to keep students engaged while they couldn’t come into college and Tom prepared a fantastic cod dish with carrot, capers and Brazil nuts. This will be sent to all the colleges to share with the students at a convenient time, take a look here:

The students were then introduced to Lewis Hunter, Deputy Promenade Manager at The Dorchester, who gave a fascinating insight into The Dorchester Afternoon Tea Service.  Lewis talked the students through pricing and how Afternoon Tea has come back into fashion in a big way.  The Dorchester is famed worldwide for its decadent afternoon teas and the 140 students were all entered into a draw to win a Dorchester Afternoon Tea experience for themselves, a course peer and their lecturer as a special treat!

The lucky winners of a work experience and Afternoon Tea at both The Dorchester and Coworth Park will be announced later this week. They can each look forward to a day of work experience at The Dorchester or Coworth Park, culminating in a luxurious afternoon tea which they will help create as part of the day!

The event then went on to showcase the importance of floristry and housekeeping as part of the five-star luxury experience at The Dorchester, with Phil Hammond,  Designer Florist giving a virtual tour of the lobby and promenade areas as well as The Flower Shop with The Dorchester Roses cultivated especially for The Dorchester.  These beautiful Dorchester roses, unique to The Dorchester are available to buy as gifts for contactless delivery on a national level.

Phil said

“We are proud to have the biggest floral displays in London and we are the only UK hotel to have a rose named after our hotel.  If I hear of a bigger hotel display in London, I then make ours even bigger – They are a huge part of the welcome into the hotel and the aroma massively contributes to The Dorchester experience.”

Viktorija Micke, Senior Housekeeper then talked the students through the various roles, opulent suites, departments and duties of the housekeeping team and why perfectly laundered and presented uniform is such an important part of the appearance of the team and the five star feel of The Dorchester.

Alice Merry brought the event to a close with an inspirational talk on how to apply for a job at The Dorchester Collection. Alice reinforced the message to the students that they have every chance of a successful application by demonstrating a positive attitude, work ethic and appetite to learn.

Alice concluded

“Engaging and exciting young people to come into our industry has never been more important.  Through our virtual event we were able to showcase the incredible world of our hotels, where we hope to welcome these students to very soon.”

The event was a huge success and the students were all given a certificate of two hours work experience at The Dorchester as a record of their participation in the event.  This will be a great addition to their educational record.

Neil Rippington, Director of Education at The Chefs’ Forum, concluded by saying

“This was a brilliant event showcasing the broad range of opportunities to work in some of the most famous hotels in the world. The students were given such a valuable insight to the realm of the Dorchester Collection and the truly amazing experiences they provide for their guests. It was a fascinating couple of hours to whet the appetite and ambition of the next generation.”

Calling All Hotel Chefs – Rational Demonstrates How New Technology Can Transform Your Kitchen!

Rational is continuing its campaign of bringing new technology news to kitchens coming out of lockdown. This month, with The Chefs’ Forum, the focus switches to hotels.

Rational has inked in a series of online events to demonstrate how new technology can transform a kitchen making multiple cooking operations quicker, faster and more consistent.

With a premium on saving time and money hotel chefs can learn about how this new technology and speed can change workflows and kitchen layouts without dampening creativity.

Adam Knights, UK Marketing Director at Rational said

 “We were very pleased with the way pub chefs took to our events last month and we are very much enjoying sharing our expertise with hotel chefs this month – There has been a very pleasing level of interest so far. There is so much opportunity at the moment with businesses returning to completely rethink the ways their kitchens work. And we at Rational are here to help and offer guidance and solutions.”

Catherine Farinha said: “The feedback from last month’s Pubs Live online webinars with Rational was outstanding and we are really excited to see how hotel chefs embrace the future. Make sure you book your place to experience the Rational cooking systems in use. See for yourself, the intelligent functions and how your chefs can work with them. The sessions last 45 minutes and are a great opportunity to catch-up with the latest technology and menu trends for the hotels sector.”

 

 

Event Dates:

  • Tuesday 20th April – 2.30-3.30pm
  • Thursday 22nd April – 10-11am
  • Monday 26th April – 10-11am

To celebrate the launch of the Hotels Live online programme, Rational is offering a £1,174 free Rational iVario Pro accessory pack when you purchase a Rational cooking system following your attendance at a Rational Hotels Live online event.

CLICK HERE for more information on the iVario Pro and the iCombi Pro ConnectedCooking System.

To book your FREE place please email rebecca@redcherry.uk.com

Lecture to Celebrate 100th Birthday of Culinary Legend Ron Kinton

Westminster Kingsway College and the Institute of Hospitality are to host a lecture to celebrate the 100th birthday of culinary legend Ron Kinton.

The Ron Kinton Anniversary Lecture is being held in recognition of the chef, author and educationist’s huge influence on the catering profession and his lifetime of dedication to the industry. The lecture, which is to be an annual event, will feature inspirational talks from leading industry figures including alumni from the college’s School of Hospitality and Culinary Arts.

It will be streamed live online from the college’s Victoria Centre on Wednesday, 28 April at 3pm.

Ron Kinton, who turned 100 in January, recognised along with fellow chef Victor Cesarani that there was a need for a dedicated cookery book for catering students.

Writing everything in longhand, they would go on to produce the first 10 editions of Practical Cookery and the first 11 editions of The Theory of Catering, with later volumes being co-written by Professor David Foskett FIH, a fellow of the Institute of Hospitality.

Both books are widely regarded by the industry as culinary bibles and are still used by catering students throughout the world.

Kinton is also the co-author of several other leading textbooks including Advanced Practical Cookery, Contemporary Cookery, Kitchen & Larder Work and Patisserie & Confectionery.

Ron Kinton trained at the college, then Westminster Technical Institute, in 1936 and began his culinary career at the Waldorf Hotel and Claridge’s. He joined the Army Catering Corps at the outbreak of the Second World War, working his way up to the rank of Sergeant Instructor at the Army Catering School of Cookery.

After the war, he returned to Claridge’s and then worked in catering for industrial giant ICI. He then trained to become a teacher and was one of the founding members of Acton Hotel School, which would later move to a new location and become Ealing School of Hotel Keeping and Catering, and subsequently the University of West London. In 1978 he graduated with a BEd (Hons) from Garnett College.

Speaking at the first lecture will be Wendy Bartlett MBE FIH, founder of contract caterer Bartlett Mitchell; Frederick Forster, is head chef of Read’s restaurant in Faversham, and Sal Gowili FIH and John Williams MBE, general manager and executive chef of The Ritz London, respectively.

Gary Hunter FIH, interim principal of Westminster Kingsway College, said: “Ron Kinton’s story is still hugely inspirational and just shows where a career in hospitality can take you.

“The fact students here at WestKing and around the world still use The Theory of Catering as part of their learning, is testament to how influential he has been in education and how respected he remains within the industry.

“Ron’s work has had an impact on so many, which is why we and our good friends at the Institute of Hospitality wanted to celebrate his life, passion and commitment in this way.”

Peter Ducker FIH, outgoing chief executive of the Institute of Hospitality, said, “The Institute of Hospitality is delighted to be launching the inaugural Ron Kinton Anniversary Lecture with Westminster Kingsway College.

“Ron started training for his career at Westminster Technical Institute aged 15. I picture him then, when he could not have thought in his wildest dreams where his career would take him, or what a massive impact he would have on future generations. I read his book The Theory of Catering as a student in the 1970s and it’s still in print today.

“I hope that Ron’s remarkable story, and the amazing journeys our speakers at this event have had, will strike a chord with students today and inspire them. I love the thought that perhaps many decades from now a student, inspired by our speakers and Ron’s example, will be celebrated in a similar way.”

Click here to book your ticket for the Ron Kinton Anniversary Lecture or visit https://www.instituteofhospitality.org/event/ronald-kinton-anniversary-lecture/

Field to Fork Meets Fleece to Fabric

The image of the traditional chef is one of the white jacket and the ‘toque blanche’ chef’s hat, but these days chefs are very likely to be growing their own ingredients, and to be found in their kitchen garden digging up the organic veg, sporting a handwoven, handmade tweed cap, with a provenance as sound and sure as any locally sourced sustainable game in their kitchen larder.

Meet the new wave of tweed-cap-wearing chefs!

Glynn Purnell of Michelin-starred Purnell’s Restaurant in Birmingham, didn’t need to be asked twice about his love of caps, especially the tweed look: “To be the part is to look the part,” he told The Chefs’ Forum. “Sussex Tweed’s beautiful handwoven tweed caps are the perfect finishing touch to that quintessentially British look.”

John Williams MBE, Executive Chef at The Ritz in London, is a classic chef to the core, and also a fan of the provenance of these hand-woven, handmade tweed caps.
“There’s something very British about tweed and it’s a style I love. It’s just so comfortable and I love a good cap!” said Williams.

Scott Goss, Head Chef of Michelin recommended test kitchen The Twenty Six in Tunbridge Wells, Kent, and executive chef at nearby The Beacon and The Swan in Chapel Down, was so taken with his Sussex Tweed cap, that he had to have one of their kids’ caps for his baby daughter in a green Prince of Wales check. “Outstanding craftsmanship, refined attention to detail. It’s the perfect outdoor garment or intercity style,” Goss said.

Will Devlin, owner and Head Chef of The Small Holding in Kent and The Curlew in East Sussex opined: “Sussex Tweed share the same values as us: sustainability, accountability and the use of the finest local products to make something truly wonderful. I pick up my Sussex Tweed cap, and you can tell it’s been made with attention to detail – it’s the best cap I’ve ever had, it just feels right”.

Jonathan Kelly, owner of Sussex Tweed is convinced both cooking and weaving are related: “The parallels between the kitchen and the weaving shed are very real. Each involve linear processes, and both are highly dependent on nature and the seasons. With craft, skill, and sheer physical effort required to bring a menu to fruition, or a handwoven tweed cap to market, cooking and weaving are truly labours of love. And in common with Will, Scott, Glynn and John we have a simple ethos: focus on the customer, pay attention to the details and aim to get the best product out there”.

Local is now the way forward, whether it’s choosing the freshest, finest foodstuffs, or sustainably produced handwoven tweed with a low-carbon footprint. So, get clapping for these food heroes, and get capping for proper ‘Made in England’ quality tweed caps, but make sure they’re from Sussex Tweed!

Sussex Tweed would like to like to let chefs know that there is a half price sale on the site until the end of May 2021, so get involved and satisfy your need for tweed!

CLICK HERE TO PURCHASE SOME FINE SUSSEX TWEED

 

The Next Generation of Pastry Chefs Being Nurtured Through The Chefs’ Forum

The Chefs’ Forum is proud to announce a brand-new pastry event for aspiring student chefs: ‘The 2021 Young Pastry Chef of the Year Competition’.

The event, spearheaded by Jamie Houghton of Le Manoir aux Quat’Saisons and President of the UK Pastry Team, will see Jamie team up with Neil Rippington, Director of Education at The Chefs’ Forum, to design an engaging, experiential and rewarding competition to inspire students after a very difficult time during the last year.

Jamie said: “This competition presents a great opportunity for students to test their creativity in a pressurised environment as this replicates a realistic working atmosphere. To create a high-quality product in a time constrained conditions will provide students with an insight of the challenges of work in a top professional kitchen.”

Neil continued to say: “The development of pastry chefs in the UK is suffering at grass roots level. There are simply not enough aspiring young chefs wanting to develop the skills and knowledge required to become a great pastry chef, and this is leaving the industry short of talent it requires. There seems to be an insufficient number of opportunities nationally to promote this fantastic vocation.

This is doubly frustrating as the sector is booming with the innovation and creativity, yet restaurants and hotels are struggling to recruit chefs with the high-level skills required. For this reason, we are very excited and inspired to be shining a light on this important work.”

An expert panel has been formed to judge ‘The Entremet Challenge’ testing the skills of students from across the UK, who will be competing to produce the ultimate entremet. The top three finalists will receive a rotational stage in the judge’s kitchens, a brilliant prize for any student chef wishing to experience a pastry kitchen operating at the highest level. Other exciting prizes will be confirmed in due course.

Judges confirmed are:

  • Jamie Houghton – Le Manoir aux Quat’Saisons and President of the UK Pastry Team
  • Luke Frost – L’Ecole Valrhona
  • Chris Underwood – Belmond Cadogan Hotel
  • Thibault Hauchard- Alain Ducasse at The Dorchester
  • Michael Kwan – Hotel Café Royal
  • Daniel Pearse – The Savoy

Photo credit: Harry Elletson

Judge, Daniel Pearse, Executive Pastry Chef at the iconic Savoy Hotel said “The industry needs to offer a greater level of support to our colleges.  Historically we have taken a lot of chefs from the continent, however with Brexit now being a huge factor affecting this corridor, it is now more important than ever that we support UK colleges in nurturing and supporting our home-grown talent.

It will be great to work with my fellow judges to share the talent discovered through this competition, moving the talented students around between top pastry kitchens, learning from the very best in the business, this will help them to become them well-rounded experts in the pastry field.”

Catherine Farinha, Director of The Chefs’ Forum, added “The value of this opportunity cannot be underestimated. The chef judges represent the cream of the crop of British pastry and time spent in their kitchens can only be seen as a remarkable chance to be taught by the experts.”

Prizes confirmed, so far are:

The Chefs’ Forum Young Pastry Chef of the Year 2021 competition is open to students on culinary programmes at level 2 and 3, and the students must be aged between 16 and 21 years old at the point of entry. The competition will be based on two heats, with the final being judged live in London at West London College on Tuesday 15th June. Details of how to enter will be released shortly.

Any colleges wishing to register their interest please email alexandra@redcherry.uk.com

 

 

 

Neil Rippington Joins The Chefs’ Forum as Director of Education

The Chefs’ Forum is delighted to announce that Neil Rippington has accepted the permanent position of Director of Education for The Chefs’ Forum. As an organisation we are able to offer consultancy and support on a wide range of College and University projects through The Chefs’ Forum and The Chefs’ Forum Academy network of colleges.

Neil has spent the last twenty-seven years in the education sector, lecturing at various UK colleges including South Essex College, Redbridge College, Colchester Institute and most recently for the past ten years as Dean of The College of Food and Hospitality Management at University College Birmingham.

Neil has supported many colleges in the UK, providing colleges with consultation and advice. Neil currently sits on on the Route Panel for Apprenticeships and T-Levels in Hospitality and Catering for the Institute for Apprenticeships and Technical Education. As well as publishing many books on hospitality and catering, Neil is also a subject matter expert for Ofqual and City and Guilds. Neil has recently co-created a programme in ‘Culinary Psychology’, which he is delivering virtually at Harvard University, USA.

We would like to take this opportunity to welcome Neil to the team and look forward to working with our colleges to galvanise and support teaching teams in UK catering colleges.

Here are some of the services offered, but bespoke support and specialist projects will be considered on an individual basis.

■ Curriculum quality audits – a critical-friend style review, rather than graded and published through a reward recognition, e.g., Gold, Silver, Bronze (as some organisations do)

■ In addition to the above, preparing for inspection, interpreting the Education Inspection Framework and providing evidence of impact

■ In addition to the above, lesson observations from a specialist view across levels 1 to 7 (FE to HE)

■ Lesson planning with differentiation in mind, personalising the curriculum, developing strategies for stretch and challenge

■ HE curriculum development across Hospitality Management, Culinary Arts, Patisserie, Food Science/New Product Development

■ Validation preparation – submitting new or revised programme proposals, gathering the required data and evidence of need. Establishing panel members, external experts, etc

■ International Student Recruitment, particularly in HE markets

■ FE curriculum development, in line with industry trends, future skills needs and recovery strategies/opportunities. For example:
■ An introduction to T-Levels and their implementation within the curriculum
■ Financial awareness – costing, budgeting, performance analysis, menu engineering
■ Personal contribution to a business and the wider skills, knowledge and behaviours desired by employers
■ Current and ongoing developments in issues concerning sustainability – waste, purchasing considerations, seasonality, ethical practices, energy use, etc
■ Technology and electronic communications, including social media and responsibility
■ Maths and English and its importance to the development of the industry

■ Analysis of staffing structures and planning for future operational needs

■ Resource planning – new build projects, equipment requirements, technology requirements, operations

■ Quarterly or bi-annual seminars for the Chefs’ Forum Academies to share best practice

■ Marketing strategy and communication for the hospitality and catering department and project management of new college restaurant launches or relaunches

■ Bespoke CPD sessions and short courses for college lecturers

■ Film making to promote the hospitality department within the college

■ Website design

■ Graphic design and copywriting

■ Social media training

Contact Catherine Farinha for a free consultation to discuss your requirements:
E: catherine@redcherry.uk.com
T: 07585 700030

BBQ Time at The Dorchester

The new rooftop restaurant opening-up at The Dorchester this week will feature Kamado Joe Ceramic Grills and Oxford Charcoal in a first for The Chefs’ Forum.

The Dorchester Rooftop, spearheaded by Dorchester chefs Mario Perera, John-Phillipe Blondet and Tom Booton, will welcome its first guests from Monday, 12 April. Guests will be able to taste a delicious rooftop menu cooked by chefs on special ceramic Kamado Joe grills, using both the hardwood blend and ethical hardwood blends of locally-sourced kiln-fired charcoal provided by Oxford Charcoal. View the menus here and here.

Mario Perera, Executive Chef at The Dorchester told The Chefs’ Forum:

“Hyde Park is at its most beautiful this time of year, so it’s a perfect time to unveil our new rooftop restaurant, commanding stunning views from the top of the hotel.”

The hotel is planning to open the rooftop throughout the spring and summer and will host  live music and a series of al fresco culinary pop-ups led by my culinary team and I, featuring a British summertime menu by Tom Booton and modern and informal French dining by Jean-Philippe Blondet.”

Serena, Business Development Manager at Oxford Charcoal added

“We are excited and extremely pleased to be joining The Chefs’ Forum in sponsoring the BBQs for the opening week of The Dorchester Rooftop.  The chefs will be using both our British Hardwood Blend and our Ethical hardwood blend, that are both restaurant grade charcoal and will enable the chefs to enjoy a consistent and high-quality burn throughout their daily busy service.”

Catherine Farinha said:

“It’s great to be able to support our friends at The Dorchester in this way. Our Kamado Joe BBQs are often the very popular focal point at our chef networking events and it’s great to be able to show them off at such a prestigious hotel.  We are delighted to be working closely with The Dorchester to showcase them as a fantastic employer to our network of catering colleges and are honored to have such esteemed chefs  creating delicious live-fire dishes on the grills for their guests throughout the summer.”

The Chefs’ Forum is looking forward to hosting a virtual employer engagement event next week, on the 20th April, which will see nearly 200 hospitality and catering students from five catering colleges join a Zoom event to explore career opportunities at The Dorchester Collection of hotels in the UK, including The Dorchester, Park Lane and Coworth Park in Ascot.

The Dorchester chefs, F&B, Front of House, Housekeeping and Floristry teams will give a series of live talks and demos via Zoom to give the students a real feel for what it is like to work at such a high-end operation and most importantly, how they could go about applying to work at The Dorchester Collection.

Koppert Cress Announces Dart Fresh as South West Distributor

Koppert Cress is the world’s leading grower in terms of horticulture and microgreens. Its history dates back to 1987 and it has now become the market-leading supplier of cresses and micro greens to chefs across the globe.   Established in 1957, Dart Fresh has developed into the leading foodservice supplier in the South West and has just launched a fresh fish arm to the business, as well as a state-of-the-art butchery unit onsite creating a ‘One Stop Shop for Chefs’.

Dart Fresh customers come from all aspects of the foodservice and hospitality sectors. No other foodservice business in the south west boasts such a broad and varied customer base.  This is why Koppert Cress is truly delighted to be joining forces with such a prolific foodservice business to educate and train chefs in menu development and the versatility of its micro greens, cresses and their use as an ingredient in the dish as opposed to a garnish.

John Pritchard, Director at Dart Fresh, is delighted with the announcement that comes just in time for the reopening of restaurants, pubs and hotels, he says:

“Ongoing education for professional chefs is imperative and menu development can be enhanced by innovative food pairings and cress being used as ingredients as opposed to ‘just a garnish’. This is great news all round and I look forward to adding value to chefs’ knowledge in micro greens and cresses with Koppert and adding the eighty varieties of microgreens, cresses, specialities, leaves, blossoms and flowers to our existing range of over 3000 products.  Chefs can now look forward to being able to order Koppert Cress along with their fruit, veg, specialist ingredients, dry goods, fresh fish and locally-reared meat expertly processed in our new butchery unit.”

Through working with chefs on a global level, it is apparent that there is a lack of education and training in this area and Koppert Cress intends to work with Dart Fresh to bridge this knowledge gap; Who better to do it than those who understand the qualities, varieties and potential of the many fantastic products grown by the market-leading cress producer.

To this end, Dart Fresh will be inviting chefs to their Exeter based headquarters for menu development days with Koppert Cress, pairing it with the fabulous range of fresh produce on offer.

Paul Da Costa Greaves, Koppert Cress UK-UAE Culinary Countries Manager said

“As a Chef ‘new boy from London’ arriving in Devon in the late 1990’s, l have had a long-standing relationship with John and Dart Fresh dating back to when he used to supply my restaurant in Topsham, near Dart Fresh HQ in Exeter HQ.  I asked John for Koppert Cress and he organised supply for me, always going the extra mile if I asked for specialist ingredients.

Paramount in my kitchen were the values of quality, reliability, consistency and availability and I always got that from Dart Fresh. The tables have now turned and I am delighted to now be supplying John at Dart Fresh with the Koppert Cress range, so that chefs across the south west can benefit in being able to get the market-leading microgreens and cress.

We will offer every Dart Fresh customer an educational brochure explaining in great depth the difference between Microgreens and Cress and their very own personal Cressperience to pair our cresses with their menus. This free, perfect-bound manual achieves a combination of theory and practical understanding and food pairing combinations”.

A hard copy of the Koppert Cress Microgreens Manual is now available at Dart Fresh.

Socially distanced ‘Cressperience’ individual chef taster days showcasing the range of Koppert Cress are already taking place at Dart Fresh and this month will see a focus on fresh fish and shellfish.

Koppert Cress has an impressive range of produce that perfectly compliment fish.

Dart Fresh is a One Stop Shop for Chefs…

Olivier Certain, of The Michelin-starred Masons Arms at Knowstone, is very much looking forward to attending Dart Fresh at the end of this month for a day of socially-distanced menu development, he said

“I really enjoy using Koppert Cress as an ingredient, not just a garnish.  I will be doing a signature dish of Blue Sea Crab, Pea Risotto with Koppert Cress Sea Fennel, Oyster Leaves, Shisho Green, Salty Fingers and the newly launched Moai Caviar or sea grapes  – It’s great news that we can now get Koppert Cress from Dart Fresh!”

Koppert Cress has received great feedback from the chefs and fresh produce suppliers who have attended similar days at Dart Fresh so far – last month it was Dartmoor Beef and Lamb and the December session focused on Indian Gastronomy with celebrity chef Dipna Anand.

While showcasing the fabulous range of produce available at Dart Fresh, menu development days highlight the benefits of using and eating microgreens, flavour profiles, food pairings, as well as recipe suggestions whilst actually tasting the products alongside freshly cooked food to have the 3D experience of how the flavours can change or enhance your menu offering.

If you’re not based in the South West and can’t make it along to visit Dart Fresh HQ in Exeter for a personal Cressperience, then an electronic version of the Koppert Cress manual is also available. For further information please contact Paul Da Costa Greaves at paul@koppertcress.com

Photography credit: John Blackwell

Sheffield College Student Triumphs at Zest Quest Asia – Tilda Challenge 2021!

Tilda is thrilled to announce that Oliver Herrington from Sheffield College has won the Zest Quest Asia – Tilda Challenge Award 2021, with his Nagasaki Ramen Pork-Belly and Handmade Tilda Basmati Rice Noodles.

Zest Quest Asia founders Cyrus and Pervin Todiwala welcomed the student chef to the Tilda winner’s circle in this, the 8th year of Zest Quest Asia.

Mentored by Chef Lecturer Andrew Gabbitas, Oliver prepared a Nagasaki Ramen-marinated Glazed Pork Belly served with langoustine, mussels and kamaboko, fried wood ear mushrooms with garlic & ginger broth, and handmade basmati rice noodles. The Sheffield College student said that he had been inspired by a Japanese dish created in 1899. The judges felt the dish went ‘above and beyond every part of the criteria’ with its creativity, good flavour, texture and skill.

As the winner of the virtual spin-off, Oliver and Sheffield College will enjoy an exclusive Masterclass with Cyrus Todiwala, trophy, chef knives and jacket, alongside plenty of Tilda goodies for the kitchen!

The award for ‘Best Use of Rice’ went to Killoran Wills from University College Birmingham who especially impressed the panel with her Coconut & Lime Rice Cream using Tilda Basmati Rice, served on a Cardamom & Cumin Jasmine Rice Sponge with sesame seed tuile and mango compote & coulis.

The nationwide, thrilling final was judged by Cyrus and Pervin Todiwala, Murray Chapman, Steve Munkley as well as Jo Witchell from Tilda Foodservice.

Tasting judges were on hand to guide the panel and included guest chefs, Mark Poynton from MJP Restaurant, Graeme Watson Vice Chairman – Master Chefs of Great Britain, Steve Bennett from Healing Manor, Adam Lestrelle from Roehampton Club, Chris Hanson from Blend Kitchen, Willie Pike – Chef Consultant, John Jackaman from Infusions4Chefs, Douglas Jordan – Chairman NECTA, Nick Claxton-Webb from Adnams, Jasbir Dawar from Chefi and Hilton T5, along with Tilda’s very own Simon Hall, Luke Dalley and Gareth Jones.

Annette Coggins, Head of Foodservice, Tilda UK said of the winners:

“This year’s competition was tougher than ever before, with the chefs creating a diverse range of dishes and executing each one to the highest quality. At Tilda we pride ourselves on innovation and the versatility of our rice products and that’s why Oliver took the trophy this year. We do want to say that we consider everyone who got to this final stage as a winner, so we extend our thanks and congratulations to all the finalists”.

The competition is headline sponsored by Tilda Foodservice who, in collaboration with the Todiwalas, hope to inspire student chefs across the UK to consider Asian cookery as a future career by recognising outstanding talent, knowledge and understanding of the cuisine. Together they hope to place classical Asian cookery firmly on the curriculum, as well as build on the skills needed for future chefs to succeed in the Asian food industry.

Cyrus Todiwala said, “This was one of the toughest competitions to judge in a long time. Each and every finalist wowed the judges with their sheer effort and talent, so regardless of there being only a few named winners, everyone deserves a pat on the back for a great job done.

“Oliver is a worthy Zest Quest Asia – Tilda Challenge champion. His winning dish was outstanding on so many levels and reflected everything this competition was about – his fantastic use of Tilda rice, the research he undertook to learn more about an Asian culture and its cuisines, and the talent and ambition he displayed in creating and executing a superb award-winning dish.

“Pervin, myself, our director Murray and all the Zest Quest Asia team are grateful to Tilda Foodservice for the commitment and resources they’ve poured into the Zest Quest Asia – Tilda Challenge 2021. It’s unbelievably rewarding to see that our passion to ensure student chefs develop skills and knowledge in Asian cuisine is also shared by college lecturers up and down the country, as well as the tasting judges who shared their expertise with us.”

This year’s winners were revealed virtually due to Covid-19 regulations but that didn’t dampen the spirit of any of the incredibly talented entrants. Due to the competition’s growing popularity and the sheer quality of applications the original format of six entrants were doubled to allow for twelve. Entrants took inspiration from today’s hottest food trends from plant-based to one pot recipes and created recipes that are authentic, flavourful and celebrate the best of regional Asian cuisine.

Cyrus and Pervin Todiwala founded Zest Quest Asia in collaboration with the Master Chefs of Great Britain, and Tilda has been a proud sponsor since its launch eight years ago. Zest Quest Asia Tilda Challenge 2021 couldn’t have happened without the support of Richie Carter from MK College, A Passion to Inspire, Chefi, Russums Catering, Master Chefs of GB, and MSC Seafood.

To recognise as many students as possible, all entries to the competition were reviewed by MSC Seafood, who awarded Ben Addy from Sheffield College first place in a special Best Use of Fish prize, designed to encourage the next generation of chefs to think about sourcing and cooking with sustainable fish.

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