Introducing International Culinary Studio – Headline Sponsor of our Virtual CPD Conference

The Chefs’ Forum is delighted to welcome International Culinary Studio as a partner and sponsor in our inaugural online CPD conference in January. International Culinary Studio is joining forces with The Chefs’ Forum to raise awareness of their highly successful blended learning pedagogical approach in the delivery of qualifications for chefs and hospitality personnel around the world.

As we, in the UK, have had to adjust to blended learning pedagogy and online delivery as a necessity due to the Covid 19 pandemic, International Culinary Studio has been delivering learning and qualifications using blended learning technologies for over five years.

Here are 5 reasons why a partnership with International Culinary Studio could be a great move for your students, teaching staff and institution.

• A pioneer

International Culinary Studio is the leader in delivering online accredited culinary and hospitality training programmes, including City & Guilds Global Hospitality Certification. It has also been approved for the Worldchefs ‘Recognition of Quality Culinary Education Programmes’.

• The first

International Culinary Studio is the first blended learning culinary school to offer students professional qualifications online.  This can be from their kitchens at home, college, university, training provider or workplace.

• Backing and support from experience, skills and knowledge

Award-winning businesswoman and food connoisseur, Cheryl Cordier, launched International Culinary Studio five years ago, identifying the flexibility and potential for teaching and learning in this way. Cheryl tapped into her extensive blend of experience in education and hospitality to fulfil her dream of bringing the classroom to the kitchen, and vice versa.

• An extensive range of courses and programmes.

International Culinary Studio offers courses for beginners through to professional chefs. Many courses are endorsed by City & Guilds’ Global Certification, including the Certificate and Diploma programmes in Professional Cookery. There are also a number of short courses available including, amongst others:

• Front of House
• Café Chef
• Café Baker
• Barista
• The Art of Chocolate Confectionery
• Special Diets.

Younger cooking enthusiasts haven’t been forgotten either with Junior Chef Culinary programmes for young chefs aged between 8 and16 years old.

• Worldchefs Validation

International Culinary Studio is approved for the Worldchefs ‘Recognition of Quality Culinary Education Programme’. This means that International Culinary Studio joins over 100 recognised providers around the world in the quality assured delivery of a high quality culinary education. This demonstrates International Culinary Studio’s dedication to culinary education, students, teaching faculty and local culinary communities.

When discussing the potential of the partnership with The Chefs’ Forum, International Culinary Studio founder and Director of Studies, Cheryl Cordier said “ We are delighted to be working with The Chefs’ Forum to reach out to ambitious partners whose passion to learn and grow is not diminished by these difficult times.  Our unique blend of delivery provides world-class learning through online, workplace, peer to peer and practical learning styles.  We are innovators offering ‘Global Hospitality Certification’ and ‘Digital Badging’ and we can fast-track those already in the industry with RPL (Recognition of Prior Learning), providing a valuable professional development tool”.

As part of the ‘Blended Learning’ session during the CPD conference on the 15^th January, Cheryl will provide an overview and summarised demonstration of the International Culinary Studio learning platform. This versatility of the platform can be tailored to the needs of individual partners providing the opportunity for a ‘white-labelled’ bespoke teaching and learning resource. This is a really exciting proposition to explore the potential of a highly interactive learning solution for future curriculum delivery models.

To take part in the CPD Conference please CLICK HERE.

Who Could be The Minister for Hospitality & What Would it Mean for Hospitality if the Upcoming Debate Next Week is Successful?

As we draw near to the on Monday the 11^th January, The Chefs’ Forum talks to former Conservative MP for Blackpool North and political strategist Harold Elletson to find out the likely outcomes.

One of the problems that the hospitality industry faces is that having a debate on a potential minister is a first step. There is every chance that it won’t lead to anything especially at the moment with so much going on around it: Covid and Brexit being the two most obvious reasons.

However, as we discovered talking to Harold Elletson, the right tactics now could lead to a promising future for hospitality within government and starting to think like a politician is one way the hospitality industry can begin to bolster its case.

“The main point is that there is currently a Minister for Tourism and Leisure but he is very junior,” Elletson explained. “More than likely this will be the government response.

“The current Minister is Nigel Huddleston and, in spite of his lowly rank, his responsibilities include: Sport, Heritage, Tourism, Gambling, Lotteries, Commonwealth Games, Secondary Legislation, Culture and Sports & Arts sector recovery from COVID-19.

“Nigel Huddleston only has the rank of Parliamentary Under-Secretary (PUSS) within the Department for Culture (DCSS).  A PUSS is below a Minister of State, who is below the Secretary of State. So, as it stands, the minister closest to hospitality is, pretty much, the lowest of the low – in government terms.

“In other words, Huddleston already has huge responsibilities but no effective platform from which to promote them within Government. This means, crucially, that he can’t lobby the treasury effectively and won’t get taken seriously.

“What needs to happen is that hospitality should be more openly included in the portfolio, which should be upgraded to Minister of State or cabinet level. In my opinion, and I saw this a lot in my own time in Parliament and since, the debate on the 11th will be batted away by the Government because the Treasury will see a minister as inconvenient for them – ie, someone who’ll keep demanding money from them.

“It’s important to explain that it comes as the result of a public petition and that means that it won’t be either Government business or a private member’s bill. It’s more like an adjournment debate and it’ll probably take place in the committee room off Westminster Hall, rather than in the Commons chamber. It’ll be an opportunity for the industry to present its concerns. The Government will most probably listen and then do nothing.

“But this is just an opening salvo and the hospitality industry should not be discouraged. This is why there needs to be a more effective lobby. The debate will not be a waste of time. It could be the beginning of a new and more effective lobby but the industry will have to realise that they have to put their shoulder to the wheel.

“Hospitality leaders – including chefs – have got to convince the treasury, above all, that the entire sector is a hugely important part of the UK economy and that supporting it will ultimately result in an increase in revenue to the treasury. Hospitality should be thinking of its next move now – and not rely on the debate to get the conversation going.

“What the hospitality industry doesn’t realise is that it has a better opportunity to lobby than any industry I’ve known but it’s worse at it than almost any other sector. There are 17 bars in the Palace of Westminster, dining rooms in both the Lords and Commons, and cafes. There are also numerous restaurants, hotels, cafes and pubs, patronised by MPs and peers, throughout the Westminster area. That’s a hell of a lot of little embassies for the hospitality industry!”

One interesting area for the industry to ponder is who would be the right person for the job? Who would be the best Minister for Hospitality? We have isolated 7 MP’s who could be chosen for the role:

Tracey Crouch – MP for Chatham and Aylesford – MP since 2010 – Minister for Sport, Civil Society and Loneliness in 2017. Her resignation in 2018 due to delays in introduction of reduced limit on stakes of fixed betting terminals makes her an effective voice and one that could make a comeback under Boris Johnson.

Nigel Huddleston – Parliamentary Under-Secretary of State for Sport, Tourism and Heritage – MP for Mid Worcester. Elected 2015. On the young side but in the job now.

Steve Baker – MP for Wycombe. Former Parliamentary Under Secretary of State for Exiting the European Union. A big hitter capable of running a big department. He could be an outside bet if the hospitality lobby picks up speed.

John Whittingdale – Junior Minister of State at the Department for Digital, Culture, Media and Sport since 2020, having previously served at DCMS as Culture Secretary in the Cabinet from 2015 to 2016. MP for Maldon since 1992. An older veteran but someone with experience. The safe pair of hands?

The remaining three names are all on the All Party Parliamentary Group (APPG) Hospitality & Tourism (H&T). These are younger MP’s on the rise but don’t count them out. They have ability and are all in the frame.

Stephen Double – MP for St Austell – MP since 2015 – Chair APPG H&T

Scott Mann – MP for North Cornwall – MP since 2015 Vice Chair APPG H&T

Michael Tomlinson – MP for. North Dorset – 2015 – Lord Commissioner (HM Treasury) (Whip) – Treasurer APPG H&T. As a Government Whip Tomlinson already has some government experience and could be a name discussed when the time comes.

Who do you think most suitable – Let’s all get involved?!

The Chefs’ Forum will be closely-following this story as it unfolds – Now’s the time to have your say!

Show Your Support For A Minister For Hospitality and Seat At The Table!

Chefs and front of house celebrities voice their support for a hospitality minister as chorus for more signatures grows.

The hospitality industry continues to voice its support for a dedicated Government Minister with some big names rallying behind the cause. A debate has been tabled to be addressed in Parliament on the 11th of January.

The priority for those bringing their support is to get an overwhelming list of signatures that cannot be ignored. The Chef’s Forum fully supports this initiative.

Robin Hutson, the game-changing hotelier behind Limewood and The Pig is working tirelessly with his team of talented management trainees and prominent industry voices to engage more industry professionals in the campaign to appoint a Minister for Hospitality.

The petition, originally started by Claire Bosi of Chef Magazine gained around 30,000 signatures.  Robin felt that this really needed a boost given the number of people involved in the industry as a whole.

Robin gathered around 150 industry movers and shakers on a Zoom call, including Tom Kerridge, Angela Hartnett, Paul Heathcote and Harry Murray, to encourage more industry professionals to fight the cause and drive further sign-ups to the petition and ‘Seat at The Table’ was born.

In an interview with The Chefs’ Forum Robin said

“It has been amazing to see a significant uplift in signatures as a result of the group effort to raise the profile of the petition, but we need to keep going. The overriding concept in my eyes was to establish a little more respect for the hospitality industry within the government.  We’ve been pushed and pulled in all directions, based on unquantified science, especially the 10pm curfew, introduced on the hoof, which had a devastating effect on an industry already on its knees –   Nobody really thought about how much damage this would do to operations.”

“I have no idea whether whether we, (Seat At The Table) have been successful in reinforcing the case for the appointment of a government Minister for Hospitality, if nothing else, we’ve collectively helped to raise the profile of the sector.  Even if we lose this battle, there’s still a war to be won.”

Thankfully, the number of people who have signed the petition now stands at over 180,000 (30,000 more since our last article) and we need your help to keep this going.

Click here to sign the petition.

Catherine Farinha of The Chefs’ Forum said:

 “We wholeheartedly support this powerful petition. Not only does the hospitality industry need its own Minister but it also needs a voice in Government that draws attention to the need for more education for hospitality workers – especially chefs. The UK has some of the best restaurants in the world and we need to make them a shining example.”

Chefs’ Forum Educational Consultant, Neil Rippington is working to galvanise catering lecturers and hospitality teaching professionals on a national level, heading-up a range of Continual Professional Development conferences for UK colleges throughout 2021, he said

“The industry is vitally important to the success and standing of the nation on a global stage. We need a voice not only to represent the industry but to protect an aspect of life that we all rely on and perhaps have taken for granted in the past. Support from a minister would demonstrate the seriousness in which the government views the situation and provide a renewed confidence for the industry’s current workforce and those considering a future career in a fantastic and creative sector.

As an educator and chef, I feel it is essential to continue to develop collaboration between education and industry. In my role as Education Consultant for The Chefs’ Forum, alongside the work we are doing to promote continuing professional development during a very difficult time, I would relish the opportunity to have a seat at the table.”

Here’s a round-up of what the chefs have had to say in response to the campaign for a Minister for Hospitality and the status quo of the industry as a whole:

Gary Usher, of Sticky Walnut restaurant, expressed the mood of many in a tweet:

“I think by now you all know how devastatingly ****ed my industry is. Restaurants, pubs & bars are closing every day… for ever. A catastrophe of job losses in hospitality is here… now.

We need a voice in government. “

Fred Sirieix, who has become a champion of good service in hospitality in his various TV shows, and once worked for The Galvin Brothers at their restaurant at The London Hilton, said:

“Right now the hospitality industry is bearing the brunt of the restrictions and it’s virtually on its knees. We need more signatures.”

Cyrus Todiwala of Cafe Spice Namaste, which has been a victim of the two lockdowns commented:

“We need to make the voice bigger, stronger, better and more successful.”

Michelin star chef and Masterchef: The Professionals judge, Marcus Wareing posted a video on twitter to voice his concern and to pledge his support. He said:

“The hospitality industry is n a dismal place right now. 2021 is going to be tough. There is a huge mountain to climb. We need your help. We need a seat at the table. Hospitality touches everyone in many different ways. It is everywhere. In hospitals, care homes, the high street. The people who make your coffee. It’s in the supply chains, the farmer, the grower. I could go on all day long. We need signatures. The more the better. “

Angela Hartnett tweeted:

“We need more than ever a minister for hospitality …. the date for the debate has been agreed…. the more signatures the bigger the influence on our MP ‘s…  ….. this is for all areas of hospitality…… please forward /sign!”

Paul Ainsworth said:

“This brilliant industry has endured heart-rending adversity this year and it’s time to give the people working in it a voice.”

The petition is being championed by Robin Hutson and his team of management trainees to reinforce the petition and appoint a Minister for Hospitality with a personal crusade to fight the corner for hospitality and tourism.

Steve Double is the Conservative Party MP for St Austell & Newquay in Cornwall, a region heavily reliant on the hospitality pound for eight months of the year in normal times.  Steve is a member of the All Party Group (APPG) For Hospitality and Tourism and is wholeheartedly in support of the campaign.  As an MP, Steve would be a great example of somebody who could become a Minister for Hospitality in the UK.

Seat at The Table are a group of young hospitality professionals who were encouraged to start a movement to drive support for the hospitality industry.  Here’s what is says on the website:

In parliament, representation for hospitality is currently split between two crowded government departments: the department for business, energy and industrial strategy and the department for digital, culture, media and sport. As the UK’s 3rd largest employer responsible for 3 million jobs directly and a further 1.8 million indirectly, our industry needs a clear and strong voice.

This year especially we have seen many examples of poorly thought out and disjointed thinking. Many of the restriction challenges we have faced might have been avoided if our representation in government had operational experience and a deeper understanding of the sector.

Our campaign showcases a broad range of hospitality venues throughout the country who feel strongly about this issue. Pubs and restaurants are more commonly referred to when the hospitality industry is discussed in the media or in parliament, but there are so many more elements that make up this wonderful industry. Hotels, cafés, bars and B&Bs are often overlooked in the narrative. We share a seat at our tables, we deserve a seat at the top table.

A petition calling for a Minister for Hospitality needs 100,000 signatures to be debated in parliament. We reached that target on Saturday 12th December… and the number of people signing is still increasing.

The Chefs’ Forum will continue to report on this campaign and have our fingers crossed for the desired outcome of the appointment of a Minister for Hospitality.  If we don’t win now, we will fight until we do, shining the spotlight on our wonderful industry and the crucial need for a greater level of support and respect from the government.

For more information on Seat at The Table visit www.seatatthetable.org.uk

Continuing Professional Development More Important Now Than Ever!

The chefs’ profession has never known a time like this in its history. 2020 has savaged the restaurant industry and with it the chefs who are its lifeblood. Chefs’ Forum writer Chandos Elletson (Publisher of Pure NPD and former editor-at-large of Restaurant Magazine), looks at what the consequences will be in 2021.

Just reading the pleas for signatures to the petition for a hospitality minister is enough to show that those chefs and restaurateurs who are at the top of the profession are fighting to hold back their emotions. The entire hospitality industry is at stake, that much is clear. This has gone beyond the furlough and the delivery scheme. Just doing takeaway and spreading out tables is now not enough. Without a determined effort much of the restaurant world that we know and love could disappear and it may never come back.

Even the much-wanted Hospitality Minister will not be enough. Yes, some much needed financial breaks might become more likely but that will take time. What each and every restaurant needs to do is look very closely at operating costs and changes in consumer behaviour.

Now is the time for boldness and common sense from the industry hierarchy.

Restaurants have been slowly starved of much needed money. But it goes much further than that. When the restrictions end and kitchens get ready to open again there will be much to do beyond just opening the door.

The furlough has kept staff in place and that’s a huge bonus. However, it is not enough. The problems will begin with the cash flow to get up and running again. Many businesses will have to deal with rent arrears. And then there’s the customers are how they are going to react. Will they want the same things that they wanted before?

All these things are imponderable at the moment. The crisis is so severe it is hard to see the wood for the trees, but one thing is for certain: menus and kitchen brigades will have to adapt. With less money costly brigades will have to be slashed and with that will come shorter, easier-to-produce, menus. Any restaurant that is not thinking along these lines is taking a huge risk – especially in the cold light of January and February – and that’s if the sector even opens up again.

There is likely to be less prepared food bought in and more basics produced in-house and that raises an important point: chefs’ skills will be at a premium. And this, for me, is where a Minister for Hospitality really earns their position and can offer something really useful.

What the hospitality industry needs, and fast, is a budget for re-skilling. Chefs education is more important than ever.

Mature chefs need an opportunity to learn new skills such as business, butchery, fishmongery, bakery, cheese-making and patisserie. But beyond that they need to start learning food science. The science side of food is growing at a very fast pace and what is happening in retail with plant-based alternatives will soon be hitting restaurants and more and more customers want those same alternatives to be on menus.

All these areas need to be addressed at an education level and money for colleges and time for chefs to study and retrain will enable the restaurant industry to return in a stronger position and make much-needed changes that will reflect the needs of the modern diner.

So, not only is it important to sign the petition for a Minister for Hospitality it is also important that an agenda for what that person will do be formulated as well. Time is of the essence.

Chefs’ Forum Education Consultant, Neil Rippington is currently running a series of CPD events throughout 2021 for Hospitality teaching professionals, he said

“The industry is vitally important to the success and standing of the nation on a global stage. We need a voice not only to represent the industry but to protect an aspect of life that we all rely on and perhaps have taken for granted in the past. Support from a minister would demonstrate the seriousness in which the government views the situation and provide a renewed confidence for the industry’s current workforce and those considering a future career in a fantastic and creative sector.

“As an educator, chef and someone who has advised government previously, I feel it is essential to continue to develop collaboration between education and industry. In my role as Education Consultant for The Chefs’ Forum, alongside the work we are doing to promote continuing professional development during a difficult time, I would relish the opportunity to have a seat at the table and assist in whatever way I can.”

This is the impressive line-up for the conference taking place across four days next month:

Day One

All UK hospitality teaching professionals are welcome to join the CPD Conference and can secure their place by clicking HERE.

Nestlé Professional has Launched its 33rd Toque d’Or Competition

Nestlé Professional has launched its Toque d’Or competition and hospitality awards for the 33rd time – with a new format and even more opportunities for young hospitality professionals to get involved.

The competition aims to inspire the industry’s next generation and provide them with the key skills required to succeed in their career.

In recognition of the increasing importance of community and inclusiveness, this year’s competition will be open to entry level Front and Back of House professionals as well as college students and apprentices.

Katya Simmons, Managing Director of Nestlé Professional UK&I, says: “2020 has been an unprecedented and hugely challenging year for hospitality. Through it all, we’ve pulled together and, now more than ever, it’s important we work as a community to help build a sustainable future for the hospitality industry.

“Toque d’Or has these aims at its heart. We’re passionate about supporting entrants to develop a wide range of relevant skills to help them in their careers and provide them with the opportunity to work with, and learn from, a number of leading industry experts and businesses throughout the tasks.  I’m proud of what the competition has helped past competitors achieve and look forward to seeing this year’s competitors.”

New for 2020, the competition timeline has been adapted in line with college courses making it easier for lecturers to support students in the process, and to provide the best opportunity to hold the finals and the hospitality awards face-to-face.

All Back and Front of House apprentices, students and young professionals (Commis Chefs and Waiters) will be given their relevant entry task on 1st February.  The heats will take place early April, with finalists announced on 30th April.  The Finals and the Awards will be hosted in the last week of June, with the Awards broadcasted live over YouTube for the rest of the industry to enjoy in the third week of July.

Entrants are encouraged to register via https://www.nestleprofessional.co.uk/toque-dor. Registrations close on 31st January 2021.

Chefs and Restaurateurs Keeping Hopes & Dreams Alive as Tier 4 Bites

Here’s a story of hope for Christmas: London restaurant Pidgin has exceeded a gofundme campaign to raise £60,000 to stay afloat through the winter. And in a heartening response regulars and fans of the founders have come out in support.

Pidgin was founded by James Ramsden and Sam Herlihy in Hackney in 2015 but faced an uncertain future when lockdown and then Tier 4 prevented them from being open.

The campaign proves that restaurants and chefs need to engage with their customer base and reach out in novel ways to keep them up to date with what is going on and how the business plans to remain viable.

In the short video on the gofundme site the pair explain, in a very charming way, what’s on offer:

Diners can choose from the following options:

• Put a down payment on a future meal.
• Have a private wine-tasting with our sommelier.
• Book out Pidgin for you and your friends when this is all over.
• Or, if you really want to push the boat out you can book the two founders to cook for you.

The restaurant pledged that a metal plate with the name of every donor will be hung on the wall with their name on it.

The fund has exceeded its £60,000 target, raising an excellent £63,110 so far!

The current climate has made it crucial for restaurateurs to engage with their customers, now more than ever and encourage their support in the fight for survival.

The Future for Student Chefs – The Importance of Industry and Education Working Together

The relationship between the culinary education sector and the industry it aims to serve has not always been harmonious. The reputation of cooking in the UK has increased dramatically in the last thirty years and the quality of food to be discovered in all corners of our joined nations is deservedly something to be celebrated.

However, we have witnessed a paradigm shift across so many aspects of modern life and professional cookery is not at exception to this. The hospitality industry has always had the, often deserved, reputation to be one of working long hours without the financial reward to compensate for the skill, hard-work and conscientiousness that is required to deliver excellent food, drink and service. Too often we hear of young people aspiring to work in an industry that is abundant in its creativity, innovation and opportunity, only to be disillusioned by the shock of entering the commercial reality of life at the chalk face.

When it comes to the readiness of students entering the industry, there has been much debate. Lecturers have been referred to as dinosaurs and escapists, whilst also proclaimed as being out of touch with the pace and demands of modern industry. The education sector, in some eyes, is held accountable for the lack of preparedness of students entering the industry. From the educator’s perspective, life is getting harder. With ever-tightening government funding regulations, changes to national curriculum models, increasing competition for growth in colleges as well as competition between awarding organisations for student registrations, there remains uncertainty as to what the future will look like.

This is a difficult debate as there are so many pressure points to consider from both sides of the argument. Historically, there was more certainty and collective understanding. For example, in the 1970’s and 80’s, nearly all of the national vocational curriculum in the UK was delivered through the City and Guilds 706 programme. As many of us will remember, the 706 qualifications were challenging and based largely on the principles of French classical cuisine. There were clear rules as to the composition of dishes, the precise ingredients to be used and the methods and techniques to be deployed. Sauces were made from bases with strict derivatives, the ingredients and garnishes for dishes were set in stone. A tournedos Rossini was exactly that, crème dubarry was a cream of cauliflower soup, prepared differently to its cousin potage dubarry, and carottes vichy required a canelé cutter, cartouche, fine slicing skills and, of course, Vichy water. Like so many items on menus, the origins of dishes were aligned to people (an Italian composer and a French countess in this case), as well as places, wars, events and even unique mistakes and a bit of quick thinking, as in the case of crêpes suzette.

However, we now live in a completely different era where chefs have had the freedom to break away from convention and use their creativity to explore new and exciting concepts. Diners are more intuitive and well versed in the trends and plethora of commodities available at the click of a button. Developments in science and technology have changed the landscape of cooking. The growth of media coverage has increased public awareness and the power of social media provides instant access to what’s current and happening right now. Consumers are more in-tune with food and largely aware of the importance food and drink has in our lives, on our health and well-being.

In response to the clear need to get education working in sync with industry, The Chefs’ Forum is staging a virtual Continuing Professional Development Conference on the 14/15th and 21/22nd January click here. The session being delivered by Hayden Groves and Neil Rippington intends to explore how education and industry can work together to develop a collaborative approach to curriculum development that builds on the strengths and values of tradition whilst exploring the opportunities to take this forward into the modern world of the contemporary industry.

When discussing his experience of working with college students, Hayden said ‘Colleges provide a fantastic foundation, but students need to experience the tempo of the industry and diversify their skillset. Learning never stops, we need to absorb everything, enjoy it and reap the rewards the industry offers. In terms of the curriculum, I would say aspects such as low temperature cooking and the basics of water bath cookery should definitely be covered. Stabilisers and emulsifiers are also more commonly used these days so I think students should be introduced to commodities such as Xanthum gum and Hyfoamer.

Neil added ‘There are definitely aspects of the curriculum that need to incorporate the needs of the contemporary industry and we hope to explore some of these during the conference. Today, there is more emphasis on quality control, standardisation, the basics of food science and nutrition, as well as the creativity and innovation we see from a wide range of very exciting chefs.

Throughout my career in education, chefs have asked questions such as ‘why are students taught to make bechamel, produce a mixed grill or cut a chicken for sauté? These are all old hat and not required in the industry anymore.’

On the surface, this might appear to be true, but we have to appreciate the transferable nature of the skills, processes and techniques that are taught. A bechamel can be used as a sauce but also a base for a soufflé, alongside many other products. Learning to control a grill and the degree of meat cookery is widely transferable as is the understanding of a bird’s anatomy. I am really excited by the concept of collective appreciation and collaboration as an approach to future curriculum development.’

Dipna Anand Judges the Final of the Dart Fresh ‘Lockdown Cook-off’

On a crisp December morning, Dart Fresh HQ played host to a series of socially distanced cookery demos to showcase the fabulous range of local produce.  Celebrity chef Dipna Anand joined the team to judge the final of the ‘Lockdown Cook-Off’, their own twist on Ready Steady Cook for chefs who were unable to work due to the lockdown.

The Dart Fresh team were absolutely astonished by the response, with over forty entries submitted by talented chefs from Cheltenham to Plymouth, Weymouth to Barnstaple and everywhere in between.

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.

Second generation costermonger and Director John Pritchard was delighted to host a day of Indian Gastronomy and really enjoyed working with the visiting chefs showcasing his produce. He said

“This is a great chance to showcase the journey of where we’ve come from as a fruit and veg company in 1957 working with the supermarkets to becoming and all-encompassing foodservice company and now introducing an online home delivery offer with the onset of the pandemic, which is proving really popular.”

This is the first of a series of culinary focus days to be held at the depot 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.

The ‘Lockdown Cookoff’ competition offered chefs the opportunity to get creative with a mystery box of ingredients curated by Dart Fresh Development Chef, Chris Gillard, and they all produced some fantastic dishes, showing real culinary talent and creative flair.

Chris added,

“I have been blown away with what the chefs have produced and the effort they put into their concept and dish ideas.  They have submitted the whole planning process with sketches and photography.”

Dipna, Ankur Biswas, of the Royal Naval College, and Sureshraj Dhanabal, Executive Chef of The Mint Room in Bristol, were invited down to the depot in Marsh Barton to cook their signature dishes on a purpose-built stage.

Dipna recently appeared on Saturday Morning with James Martin and the TV Chef said that her Makhani Chicken, or Butter Chicken dish, was in the top five ever to be cooked on his show.  Dart Fresh simply had to invite her down their headquarters in Devon to recreate the recipe with the fabulous Beech Ridge Farm chicken, from near Tiverton, to celebrate its quality.

Dipna said

“I was delighted to be invited to judge the Lockdown Cook-off competition at Dart Fresh and really enjoyed cooking my signature dish of Makhani Chicken with the fabulous local Beech Ridge Farm chicken thighs.  Provenance is really important to me and it was so lovely to see the lovely natural yellow colour of the chicken thighs from birds left to forage naturally, grazing on herbal lays of grass.”

It was a close call, as all of the entries were of such a high standard, but Dipna could only pick one winner and that was Chef Consultant, Dez Turland for his excellent range of dishes created with his mystery box of ingredients.  Dez was given a box containing duck breast, potatoes, cranberries, cauliflower, quail eggs, shimeji mushrooms and created twelve different dishes with them including duck and quail scotch eggs, a duck pasty and duck fat doughnuts!

Ankur Biswas, of the Royal Naval College in Dartmouth, showcased his range of sauces and how to make his famous Namoh Kadai sauce with ground spices.  This delicious curry sauce is available through Dart Fresh’s new online home delivery service and can lend itself perfectly to meat of fish.

Sureshraj Dhanabal, Executive Chef of The Mint Room in Bristol, used delicious fresh red mullet from Brixham to create a fantastic Kerala style ‘Meen Polichadhu’, where he wrapped the mullet in banana leaves for them to steam to perfection.

January’s culinary focus day will see an emphasis on flying game and poultry for the new year 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 delivery service, visit www.dartfresh.co.uk

The Elder In Bath Champions Venison on the Menu!

As venison comes back into fashion with a main course win by Lisa Goodwin-Allen on Great British Menu we look at The Elder in Bath – the new restaurant by game aficionado Mike Robinson.

The Elder champions ‘wild food’ – a growing trend on menus in the UK – and is able to do so because of Robinson’s 20-year love affair with all things game.

The journey started back with opening of The Pot Kiln in Berkshire and continued as he co-founded The Harwood Arms in London – the longest running pub with a star in the capital.

Following the opening of The Woodsman in Stratford, Robinson crowned his achievements by opening The Elder within The Indigo Hotel in Bath which is situated on the famous Georgian South Parade.

Robinson said:

“We start our food story with our producers: We use only ethical, sustainable producers from as local an area as possible. We know the farmers, the foragers and the fishermen. Our own Huntsman manages wild deer over large estates within 40 miles, and all our venison is processed at our own larder. We even have our own kitchen garden, curated by our chefs.

“Our philosophy at the Elder is one of sustainability, with a focus on wild food, carefully harvested from land that has been managed for thousands of years. Our menus are a celebration of real seasonality – we only cook what is seasonal and local.

“The Elder is a reflection of the stunning landscape, wildlife and agriculture surrounding the ancient city of Bath. Simple, honest flavours, carefully cooked, combined with true hospitality from our charming and knowledgeable staff give the diner a really memorable experience.”

To learn more about The Elder, please visit www.theelder.co.uk

Government to Hold Debate for Minister of Hospitality Next Month!

A petition to the Government to hold a debate on the appointment of a new Minister for Hospitality has succeeded. The threshold of 100,000 signatures has been broken and currently stands at over 149,000.

The date and time of the debate in Parliament will take place on Monday 11th January 2021 at 4.30pm.

The news was welcomed by The Chefs’ Forum. Catherine Farinha, said:

“This is excellent news for an industry greatly marred and decimated by the pandemic.  There are ministers for sports and arts, but no representation for hospitality in government.  It was great to see James Martin and other celebrity chefs backing the petition started by Claire Bosi to give it the final boost it needed to pass the vital threshold of 100,000 signatures.  There was an outpouring of support on social media which was great to see.”

The details of the petition, brought by Claire Bosi and backed by senior industry figures, are as follows:

The UK hospitality industry. Responsible for around 3m jobs, generating £130bn in activity, resulting in £38bn in taxation. Yet, unlike the Arts or Sports, we do not have a dedicated Minister.

We are asking that a Minister for Hospitality be created for the current, and successive governments.

A dedicated Minister would liaise with industry representatives. We believe such a Minister would have been beneficial to Government & Industry during the pandemic.

As the UK seeks to encourage investment & tourism back to the UK in coming years, the vision that UK hospitality industry portrays of the UK is excellence, innovation, inspiration.

We need a Minister who can listen to concerns on taxation & legislation and bring forward suggestions to the chancellor and policy makers on our behalf.

Please add your signature to this important petition. The more the better.

https://petition.parliament.uk/petitions/552201