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.
Craft Guild of Chefs Launch 2021 British Student Culinary Championships
Students across Britain are being encouraged to enter the Craft Guild of Chefs’ prestigious cookery competition, the British Student Culinary Championships (BSCC).
One of the UK’s largest live culinary competitions, the event will take place over two days at Central Bedfordshire College between 26th and 27th October 2021.
The competition was re-branded from Wessex Salon Culinaire in 2020 and retains its long heritage and importance as a key platform for student chefs to gain their first taste of competitive cooking.
Andrew Green, Craft Guild of Chefs CEO comments:
“It’s fantastic to welcome back the British Student Culinary Championships, which is the largest student-based catering competition in the country. The Guild has always been at the forefront of developing and nurturing chef talent and this championship is an important step in that process for our young chefs.”
Competition Director Steve Scuffell adds:
“Now in its 23rd year, the championships are back with live and static categories, and a brand-new food photography class. We know how much these competitions mean to students, and how much they can help in developing career opportunities, so I am delighted we are able to run the event this year.”
The championships include several classes which are judged independently with standards of Gold, Silver and Bronze awarded to those that reach the relevant specification.
Categories and entry forms will be available shortly on the Craft Guild of Chefs’ website www.craftguildofchefs.org/competitions
Rational’s Package to Help Chefs Adjust to the New Normal
From advice on alternative ingredients to online training, Rational offers comprehensive support.
As the hospitality industry comes out of lockdown it will have to cope with the new normal. In kitchens that could mean the need to develop new menus that are compatible with considerations such as fewer staff, social distancing, ingredients shortages and different opening hours. Similarly, operators are going to be even more conscious of budgeting and will be looking at ways to save time, energy and running costs.
Rational, the leading manufacturer in thermal cooking solutions, has put in place a support package to give operators some practical help as they get their businesses running successfully again. “Customers are at the heart of our business, and we are looking forward to further supporting them as the new normal returns,” says Adam Knights, marketing director at Rational UK. “With the prospect of staycations, and the easing of restrictions, the industry is hoping for, and preparing for, a really busy summer – and beyond. We’re here to help in any way we can.”
Rational’s focus is on training and menu development and includes:
Chef support – Rational has an extended team of over thirty chefs nationwide who can offer a variety of different levels of support, from answering simple questions (a recent example was, ‘what’s the best way to dry fruit in a combi steamer?’) to helping develop and roll out new menus across an estate. They are increasingly asked about alternative approaches – ingredients shortages, the demand for sustainable sourcing and rising costs are leading to operators looking for alternative foods. This is an area where Rational chefs have a wealth of expertise. For example, slow cooking can allow chefs to use cheaper cuts of meat and achieve top quality results. Similarly, the team at Rational has advised on alternative and sustainably sourced types of fish, and suggested ways to prepare them in the iCombi Pro and the iVario cooking system.
New recipe programmes – Rational experts are working with customers to develop and create bespoke programmes for specific recipes for the iCombi Pro and the iVario cooking systems. For example, one of the food trends the company expects to keep growing post lockdown is the interest in Korean cuisine. Already Rational experts have helped various customers to program their cooking systems with a variety of Korean specialities.
The Rational UK Training App – the company’s UK-specific app has recipes and ‘how to’ videos, so that chefs and their kitchen brigade can instantly access advice and training, covering everything from recipes to day to day maintenance, via a smartphone, right in the kitchen.
Webinars – the company has launched virtual expert seminars where high profile speakers discuss a variety of current topics, such as ghost kitchen and food to go, and look at the latest challenges, solutions and opportunities that develop as lockdown is eased.
Live online – this is a series of seminars where potential customers can get virtual experience of Rational cooking systems, and see how the technology can enhance their kitchen operations. Many of them are sector-specific, so that operators can be sure the content is 100% relevant. They include Live online sessions focused on pubs, care homes, hotels, hospitals and, coming soon, food to go and convenience foods.
On-site training – Wherever possible, Rational’s programme of on-site training continues and the company has put in place well-resourced and effective Covid-19 protocols to ensure that its staff, and the kitchen brigade they are visiting, are safe and protected. The company is also offering customers the use of its training kitchens and facilities at its Luton HQ, again under strict Covid-19 protocols.
ConnectedCooking – Rational is continuing to develop its kitchen management system, which allows operators to monitor and update cooking systems remotely. It reduces the need for extra visitors to come in, for example because data like HACCP can be downloaded, and new programs can be uploaded, from anywhere in the world. It also reduces downtime, since accredited RATIONAL service partners can see if there’s an issue and fix it before it becomes a problem. It’s creating a more efficient kitchen and thus can reduce running costs.
RATIONAL is the leading provider in hot food preparation equipment and, with the iCombi Pro and the iVario multifunctional cooking system, the company delivers 95% of all conventional cooking applications.
Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone.
iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions.
For information and brochures, or to find out about free Rational Live online demonstrations, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com
The Great Game Guide To Launch at The Game Fair
Attention all game lovers! The Great Game Guide 2021, written and produced by The Chefs’ Forum, will launch at The Game Fair on 23rd July at Ragley Hall in Warwickshire.
The new guide, edited by Chandos Elletson, contains a list of 100 top game restaurants, pubs and hotels as well as interviews with game-loving chefs and experts. Further sections reveal where to buy game and what happens on a shoot or stalk.
The Game Fair, held between 23rd July and 25th July at Ragley Hall is billed as a festival of the countryside and The Chefs’ Forum will be there with a dedicated stand to host events and welcome visitors.
The Chefs’ Forum demo stage will be in the Totally Game Arena and many chefs included in the guide will join forces with the various game suppliers listed to showcase the finest game butchery and cookery in a series of live demonstrations over the three day event.
Chef Graham Garrett, from The West House in Kent, is one of the chefs joining in the festivities at The Chefs’ Forum stand and he said:
“We should be eating more game because everyone talks about sustainability, but this is the most healthy meat there is. Venison is perhaps the healthiest red meat there is. It’ ethical and sustainable.
“Everyone wants to know where their meat is from and there is nothing more honest and traceable than game meat. We should be eating wild food, as opposed to intensively farmed meat full of antibiotics and chemicals.”
Chefs’ Forum director Catherine Farinha commented on The Game Fair:
“It’s going to be a great event. We are going to celebrate the countryside, the launch of The Great Game Guide and enjoy being able to see each other in person and have a party. The Great Game Guide has brought so many chefs together for the good of the countryside and we can’t wait to see as many chefs as possible over those three days.”
The Great Game Guide editor Chandos Elletson said:
“What has struck me most about putting this guide together is the strength of feeling not only amongst chefs but also those in the countryside about the game industry. So many chefs have told us how much they love game, look forward to it and enjoy serving it. We all hope that the guide can help new guests find restaurants that celebrate game during the season.”
For more information please visit www.thegreatgameguide.com or contact alexandra@redcherry.uk.com
ZUMHOF BIERGARTEN ALL ROADS LEAD TO THE YARD
Reopening April 12th with a 7 day long party and brand-new Food Märkt.
Digbeth based Zumhof Biergarten has announced it will reopen officially on the 12th April, complete with brand-new second floor street food offering and 7 day long opening party.
The brand-new Zumhof second floor will house the Zumhof Junkyard bar and Zumhof Food Märkt, with three independent and local kitchens now operating in the former Air Nightclub, including Bonehead, Zuki and Meat Meets Bun – a brand new burger shop from renowned Birmingham food blogger, The Fat Foodie.
With the three new additions joining residents Rudy’s Neapolitan Pizza and Schwënker, Zumhof Biergarten is now primed for the first phase of the government’s roadmap to reopening. Along with the food, revellers will find an outside biergarten, fire-pit heated tipi, and outdoor stage set in 4000 square foot of space of the Custard Factory car park.
In launching Zumhof Food Märkt on level 2 of the building, Zumhof becomes the second site for city centre-based Bonehead, whose fried chicken has garnered cult status in Birmingham. Joining them is Japanese street food concept Zuki bringing ramen, katsu curries and small plates to Digbeth for the first time.
Meat Meets Bun will be a first-of-its-kind concept for Birmingham, with award-winning blogger and Instagram star Fat Foodie crossing over into the hospitality business. Meat Meets Bun will use sustainable retired dairy cattle from acclaimed butcher Meat Matters, with a choice of four beef burgers alongside their vegan ‘Air’ burger. Burgers range from his take on a cheeseburger to the ‘Black and Blue’ with black pudding crumb, stilton cheese and chilli jam.
To celebrate its reopening from April 12th, Zumhof Biergarten has seven days of live entertainment, DJ’s, and acts all gracing the outdoor stage. Rinse FM and local legend Tom Shorterz kicks off a week that also features Triste, Callum Ashton, and Call Me Unique. The week ends with a pop-up record store from Moseley Vinyl Club on Sunday 18th April, providing the opportunity to source hard-to-find records of all genres.
Zumhof specialises in Bavarian and Czech beer, with weekly deliveries of unpasteurised Pilsner Urquell direct from Pilzen, alongside championing local breweries such as Purity and Digbrew.
Chris Hardy, who goes by the moniker Fat Foodie, said: “I’m feeling honoured and blessed to be working alongside the independents that I’ve loved and championed through my page since I started. I can’t wait to feed the masses through Meat Meets Bun!
From back in the day when I use to rave here, to now flipping burgers on the same dance floor. This place holds a lot of good memories and here’s to making a load more!”.
Zumhof Biergarten is a bar, biergarten and entertainment venue located in the heart of Digbeth, occupying the old Air Nightclub site and 4,000sq foot adjacent Custard Factory car park. Bookings are live to join us the Yard from 12th April via zumhof.co.uk. Follow @zumhofbiergarten on Instagram for all updates.
Dart Fresh Welcome Top Chefs to Exeter HQ to Celebrate Dartmoor Beef & Lamb
On Wednesday (24) March, Dart Fresh HQ in Exeter played host to a series of socially-distanced, Covid-safe, cookery demos to showcase their top quality Dartmoor beef and lamb, now to be processed on site thanks to state -of-the-art butchery unit being installed on the premises.
Dart Fresh has always aimed to be a one-stop-shop for chefs; to be able to give them everything they need to make their lives easier with making just one order and therefore one delivery. Now, chefs and home delivery retail customers can rest-assured that they are getting the freshest possible beef and lamb, straight from Dartmoor prepared to their individual specification and delivered to their door.
Olivier Certain, Head Chef at The Michelin-starred Masons Arms, Knowstone, North Devon joined forces with his Chef Patron Mark Dodson to create a fabulous dish of roasted rack of Dartmoor Lamb with spring vegetable, bacon fricassée and Lyonnaise potatoes and wild garlic.
“I really enjoyed the chance to see all the fantastic fresh produce available at Dart Fresh. It was great to cook with Dartmoor lamb and the ingredients supplied – I particularly liked the bacon and top quality, locally-sourced vegetables available – The Koppert Cress was fantastic – I used the salty fingers on my dish – It’s something we’ll definitely use at The Masons Arms and great news that we can get it from Dart Fresh!”
Second generation costermonger and Director, John Pritchard had diversified the business as he wants to offer chefs a complete foodservice solution.
Throughout the day John invited the crème de la crème of chefs over to Dart Fresh to cook with his top-quality produce in preparation for the restaurants, pubs and hotels reopening.
Paul Da Costa Greaves from Koppert Cress showcased his fabulous range of micro greens and cresses and how they can be used as fortifiers in food to boost health and flavour.
Anita-Clare Field of La Petite Bouchée made a beautiful Cote de Boeuf á la Bordelaise with seasonal vegetables and a beautifully rich bordelaise sauce made from cognac and veal stock – The Dartmoor Boeuf was a real star of the show and this dish really did this showpiece cut justice!
Next was Dan Bowden of Berwick Lodge who created on of his signature dishes called ‘Moo and Mould’ – A wondrous combination of sirloin of Dartmoor beef in clotted cream, Devon Blue cheese, onion puree, carrot fondant, shimeiji mushroom and beef dripping potatoes.
Barrie Tucker drew the day to a close with a sensational starter of lamb bon bons with char grilled asparagus, followed by cannon of Dartmoor lamb, wrapped in confit shoulder of Dartmoor lamb with textures of beetroot and coriander oil.
John was delighted to host a day of culinary excellence and really enjoyed working with the visiting chefs showcasing his beef and lamb in a range of creative and delicious dishes, He said
“This was a great chance to showcase the journey of where we’ve come from as a fruit and vegetable company in 1957, working with the supermarkets, to becoming an all-encompassing foodservice company and now introducing an online home delivery offer with the onset of the pandemic, which is proving really popular. Our Dartmoor beef and lamb is simply the best money can buy, sourced locally from Dartmoor and processed on site for minimal food miles.”
This was the third of a series of culinary focus days to be held by Dart Fresh, in association with The Chefs’ Forum, to showcase the vast range of meat, fish, fresh fruit and veg, fine foods and cooks’ ingredients available to top chefs and now, retail customers online.
John and the team are delighted to be supporting chefs at this difficult time and keeping them up to date with all the latest moves at Dart Fresh, and in the industry, to enhance and enrich the vast product range in preparation for the return of hospitality, as chefs set to work on menu planning and sourcing fantastic produce for their kitchens.
New additions to the impressive range of over 3,000 products already offered include Koppert Cress microgreens and cresses, Santa Maria herbs and spices.
They continue to supply fantastic fresh and locally sourced ingredients to chefs currently offering take-away menus as well as chefs and cooks across the care, education and hospital sectors six days a week and look forward to supporting chefs and the hospitality industry prepares for a phased reopening on the 17th May.
Next month’s culinary focus day will see a Fresh Fish Focus showcasing beautiful, fresh crab and lobster from Cornwall and Devon and the line-up of top local chefs will be announced shortly!
For more information on Dart Fresh, ingredients for chefs and the new online home delivery service, visit www.dartfresh.co.uk
Prue Leith and Dr Rupy back the Independent Review of NHS Hospital Food
On the 28th April, The Chefs’ Forum will partner with RATIONAL to deliver a relevant virtual seminar, covering the key points raised in the recently published ‘Independent Review of NHS Hospital Food’, chaired by Philip Shelley. The review highlights the essential developments required to ensure a sustainable food provision and service of the highest possible quality over the forthcoming years.
A professional panel of industry experts and stakeholders will come together to discuss the headline topics and provide a vision, the insight and expertise required to meet the objectives of the review.
Adam Knights, marketing director, Rational UK and Ireland comments,
‘The hospital seminar is the inaugural seminar for expert talks on key topics for RATIONAL. We are excited to be working in partnership with The Chef’s forum to provide a platform for individual from the hospital sector, including buyers, chefs, kitchen designers, equipment manufacturers, chief executives and catering managers who together can make a change for better hospital catering standards.’
With Prue Leith CBE (Industry icon, restaurateur, chef, TV presenter and food writer) making the introductory speech, our seminar panellists include:
Dr Rupy Aujla (GP, Founder of Culinary Medicine UK and author of the Doctor’s Kitchen)- Mike Ridder (Kitchen Consultant)
- Nicola Strawther (Chief Dietetic, Nottingham University Hospital)
- Colin Parry (RATIONAL UK)
- Philip Shelley (Chair of the NHS Hospital Food Review)
- Craig Smith (National Chair of the Hospital Caterers Association)
- Neil Rippington (Director of Education at The Chefs’ Forum and Instructor in Culinary Psychology, Harvard University)
The seminar will debate topics such as the future design of hospital kitchens and how design can contribute to areas such as food quality, sustainability, efficiency, and food safety.
Colin Parry, Sales Director at Rational UK said,
“We are delighted to have gathered together some of the leading professionals in hospital sector catering for a meeting of minds on how best to action the objectives identified in the recent NHS hospital Food Review. We very much look forward to hearing from the various specialists on how the topics for discussion relate to their various roles and how we can work as a collective to support hospital food and catering operations.”
Discussion topics include: Food as medicine; Tomorrow’s kitchen; Integrating technology; Sustainability; Food & drink standards; Healthy & nutritious menus; Working in partnership and Planning the future.
We will also acknowledge the fantastic contributions of our NHS Food Heroes to date and how the review proposes to ensure the evolution of future Food Heroes by providing the training, development and qualifications to support hospital caterers and their career development in the future.
The event intends to conclude with a clear plan outlined. How will the objectives be measured and reviewed? How can all stakeholders work together in partnership to provide the quality of provision that all within the NHS deserve?
The only way to find out how is by booking your seat at the seminar.
This is a ‘free to attend event’ organised by Rational and The Chefs’ Forum, so please book now by emailing your details to: catherine@redcherry.uk.com
Valrhona Matfer Bourgeat Chocolate Entremet Challenge was a Huge Success
On Friday 12th March, Jamie Houghton Pastry Sous Chef at Oxfordshire’s Le Manoir aux Quat’Saisons and Glen Sharman (Sous Chef at Le Manoir) joined forces with The Chefs’ Forum to present a Continuing Professional Development masterclass which served to update and reinforce skills of professional chefs and chef lecturers.
Jamie Houghton has just been announced this week as President of the UK Pastry Team, which is a truly excellent achievement and will see him lead his team to the Coup du Monde de la Patisserie set to take place from Friday 24th to Saturday 25th September 2021.
The Valrhona Chocolate CPD event was kindly sponsored by Valrhona, in partnership with Mitchell & Cooper, the UK home of the fabulous Matfer Bourgeat pastry and chocolate equipment for the professional kitchen.
Benoit Blin, Chef Patissier at Le Manoir was delighted that Jamie and Glen were leading the session, he said
“It was with great confidence that I left the Valrhona chocolate masterclass delegates in the very capable hands of my two sous chefs, Jamie and Glen – They both carry bags of knowledge and are great teachers!
In what is still a difficult year for most of us, the participating chefs and chef lecturers really seemed to enjoy the session!”
Jamie and Glen took the delegates through a chocolate tasting to explore the unique profiles, flavour notes and variety of uses across a range of Valrhona chocolates. They then went on to develop a contemporary chocolate and raspberry entremet, using Valrhona’s Manjari chocolate and cake rings supplied by Matfer Bourgeat SHOP THE RANGE HERE!
This event was highly interactive, educational, inspirational and great fun.
Neil Rippington, Educational Director at The Chefs’ Forum hosted the event on Zoom. Neil actually taught Jamie as a student at The Colchester Institute and was delighted to work with him on this.
He said
“Jamie was always an outstanding student and he has now become an excellent pastry chef and chocolatier, now heading-up the UK Pastry Team as President and working at one of the most iconic 2 Michelin-starred properties in the country. It is a huge sense of satisfaction to follow the journey of these young chefs as they climb the ranks of their craft. Jamie did a fantastic job of leading the session with Glen today, demonstrating the entremets and showing what to do with the leftovers to make Gluten Free desert options or afternoon tea.”
Jamie added
“It was great to see so many chef lecturers from various colleges and other chefs from leading kitchens all over the country.
I am overjoyed at being nominated as President of the UK Pastry Team and this event was a great way to celebrate the official announcement yesterday.”
With great presentations from Marie Gonnon, Brand Manager UK & Northern Europe Valrhona, Guillaume Perez, Area Sales Manager, UK, Ireland and Spain at Matfer Bourgeat and Kat Cooper, Director of Mitchell & Cooper, what better way to learn about market leading chocolate, pastry tools and equipment and network and learn new techniques from masters of their craft while lockdown measures are still in place?
The delegates comprised top UK pastry chefs and pastry chef lecturers. All produced a delicious chocolate and raspberry entremet, comprising a chocolate crumble, chocolate sponge, chocolate mousse, raspberry jelly and an imaginative chocolate collar.
The event showcased the fantastic benefits of partnerships between leading industry brands and what great learning opportunities can be developed when like-minded people get together to create something quite simple, executed very, very well indeed.
Mitchell & Cooper, home of Matfer Bourgeat in the UK extends a huge thank you to Marie Gonnon, Brand Manager UK and Europe, Valrhona and Guillaume Perez, UK Sales Manager, Matfer Bourgeat, for their fantastic support in developing and organising the event.
The Chefs’ Forum would also like to thank Jamie and Glen alongside the support of Benoit Blin and the staff at Belmond Le Manoir aux Quat’Saisons. To align such talented pâtissiers with chocolate from single harvests of cocoa from the world’s best plantations, together with tools and equipment of the highest quality was, without doubt, a recipe for optimum success.
Delegates for this unique and interactive event received all the specialist ingredients and equipment required to fully participate in the event and produce a replica of Jamie and Glen’s masterpiece. This included:
Valrhona chocolate samples for the tutored tasting:
- Dulcey
- Raspberry Inspiration
- Jivara
- Manjari
- Coeur de Guanaja
For the live cook along:
- Recipe card with extra ingredients to purchase
- Acetate strip for the chocolate band
- 300g Manjari Chocolate
- 10cm and 12cm Matfer Bourgeat cake rings
In addition to a bumper pack of Mitchell & Cooper goodies including:
- Matfer Bourgeat Elvéo spatula
- Mitchell & Cooper Catalogue
- Bonzer barware jigger and tasting spoons
- Alongside a range of other surprise goodies!
Jamie will also be awarding a special prize to the winner of the best entremets of the day – Stay tuned for the stunning results to be showcased on our socials.
To see Jamie and Glen’s entremets recipe and have a go yourself, visit our recipe page here.
Cyrus Todiwala Announces Zest Quest Asia Tilda Challenge Finalists
(London, 10th March) Twelve students from ten colleges across the UK will be advancing to the next stage of the Zest Quest Asia Tilda Challenge, the virtual spin-off to Zest Quest Asia, the national student culinary competition founded by restaurateurs, Cyrus and Pervin Todiwala, with the Master Chefs of Great Britain.
Launched in January 2021 and sponsored by Tilda Foodservice, the Zest Quest Asia Tilda Challenge attracted more than 90 entries from over two dozen colleges. So high was the calibre of submissions that the judges — the Todiwalas, chefs Murray Chapman and Steve Munkley, as well as Jo Witchell of Tilda Foodservice – made the decision to double the number of finalists from the originally planned six to 12. A total of seven cuisines were represented in the beautifully assembled, often complex dishes created by the finalists — Japanese, Indian, Chinese, Indonesian, Filipino, Korean, and Thai.
Students going forward to the Zest Quest Asia Tilda Challenge finals are: Graciela Baltazar (Bridgwater & Taunton), Joe Cooper (Sheffield), Josh Davies (North Hertfordshire), Luke Harker (West Suffolk College), Oliver Herrington (Sheffield), Jodie McKenna (South Lanarkshire), Sara Szmit (Grimsby Institute), Parichat Tachadee (Cambridge Regional), Brannon Underwood (Loughborough), Julia Willis (New College Durham), Killoran Wills (University College Birmingham), and Todd Woolston (North Hertfordshire).
Cyrus Todiwala said, ‘I would like to congratulate all of our Zest Quest Asia Tilda Challenge finalists. To those who didn’t make it this time, never give up as there will be many other opportunities for you to showcase your talent and ambition. We are proud of you all and it really was a challenge for the judges amid so many spectacular efforts. I want to thank Chef Sey Millington in particular for undertaking the heroic task of helping us to collate all 92 entries from 27 colleges.
‘In terms of the entries themselves, I am delighted that so many students were committed to researching the origins of their dishes and were striving for both creativity and authenticity. We’ve come a long way since we launched Zest Quest Asia with the aim of raising the profile of Asian cookery as a career for aspiring student chefs. Personally, it is deeply rewarding to see budding chefs from so many colleges in the UK start to unearth and embrace the mysteries and challenges of Asian cookery and cuisine. That their tutors continue to take a keen interest in this subject area bodes well for the future of catering education.’
Annette Coggins, Head of Foodservice, Tilda UK said, ‘Inspiring student chefs has always been a passion of Tilda’s. To see so many well thought out entries following the tutorials has been fantastic to see. We are so glad that despite the challenges of the past year, the spirit and determination of the next generation of chefs has not been diminished. We’re excited for the final and to see how our finalists can show us their exploration of all the wonderful possibilities of Tilda rice and Asian cuisine!’
The finalists will now compete at a live, on-line cook-off to be held in the kitchens of their respective colleges on 31st March 2021.
