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

The Chefs’ Forum Continuing Professional Development Conference – January 2021

The Chefs’ Forum is proud to announce that due to “exceptional” interest from both colleges and industry, the first CPD (Continuing Professional Development) virtual conference will take place from West London College in January 2021. The event, which is open to college lecturers, will highlight the important areas CPD can deliver to create the blueprint for future curriculum.

Catherine Farinha of The Chefs’ Forum said: “CPD is an unbelievably important topic at the moment. Research indicates that learning new skills increases job satisfaction and the significance of CPD is that every piece of development enhances a chef’s CV and value. CPD can lead to new opportunities, support career progression and provide the confidence to take on more senior roles. This also applies to all other roles and positions throughout hospitality.”

With this in mind we have put together a programme of events where industry leaders and high quality, artisan suppliers can discuss both business and development in a way that colleges can commence the development of innovative and highly relevant curriculum content. The programme will provide a mix of interactive masterclasses, blended with sessions to explore the hottest topics impacting the success of students as they enter the industry. It aims to provide the essential link between suppliers and producers with industry specialists and hospitality educators.

Neil Rippington (chef, educator and author) who is working with the Chefs’ Forum to develop and deliver the conference said: “This is a fantastic opportunity to get the right people together to develop something special for the future of students and the industry they are passionate to thrive in. There are great career opportunities for people entering the industry but the skills, knowledge and understanding needed for sustainable success requires more than the creation of aesthetically pleasing dishes presented on cool and trendy tableware. All of the aspects considered in this CPD conference, including high quality, sustainable supply, good business acumen, a great skills-set and a passion for the industry provide a solid foundation for an exciting future.”

One of the featured sessions will be Masterchef finalist Philli Armitage-Matins, a champion of business education for chefs, headlining a session on business studies for culinary students, alongside the iconic chef and entrepreneur, Chris Galvin.

In support of the session, Chris said “In my experience of employing many young chefs, it is becoming increasingly clear that a critical link is missing with basic financial acumen. Today, inspired young chefs are entering a wonderful industry often on the basis of what a plate of food should look like, or the feel of a restaurant without a simple understanding of how it is afforded.

Modern restaurants have to be brutally, financially efficient to survive and prosper, yet managers /owners have little time to teach these fundamentals. Young chefs that are talented and fortunate move up the ladder, often come crashing down because of an inability to grasp financial acumen.

I am thrilled that this might be taught to young chefs in a modern way so that they at least have a balanced understanding of commercial hospitality business.”

The subjects being discussed so far include:

1. Business studies for culinary students
2. The future challenges for the front of house
3. Urban honey production
4. Chocolate masterclass
5. Ethical and sustainable cooking
6. Blended learning – the new normal
7. Game masterclass
8. Integrating maths & English
9. Exploring flavour profiles
10. Practical curriculum development – industry and education working together
11. Sugar masterclass
12. Demonstrating the versatility of sustainably sourced macadamia

To summarise, Neil emphasised the importance of CPD.

“CPD is essential activity rather than an option or expectation for educators. It provides access to contemporary practice and the opportunity to stay up to date with changing trends and innovation. Through regular CDP, lecturers will enhance their knowledge and skills so that they can pass this on to learners through their teaching and engagement. They will become more effective and naturally generate a deeper interest in the profession, whilst developing a sense of achievement and personal benefit. The networking opportunities CPD presents are so valuable and bring education and the industry much closer together. Lecturers need to embrace the opportunity and not see CPD as a tick-box exercise for HR departments or Ofsted Inspections.”

Signed up speakers and presenters so far include:

• Chris Galvin – Chef Patron, Galvin Restaurants
• Neil Rippington, Education and Industry Link Specialist/Consultant
• Deri Reed, The Ethical Chef
• Curtis Pitts – Curtis Pitts Deer Services
• Biju Joshwa –  Chef Pâtissier, Sheraton Grand, London Park Lane
• Andrew Emmott – Nutcellars
• Paul Da Costa Greaves – Koppert Cress
• Hayden Groves – Chef Consultant and National Chef of the Year 2103
• Philli Armitage-Mattin, 2020 Masterchef Finalist
• Sarah Wyndham Lewis, Honey Sommelier, Bermondsey Street Bees
• Jamie Houghton – Sous Chef, Pastry at Belmond Le Manoir aux Quat’Saisons / UK Pastry Open Winner 2017 / Winner of Best Sugar Display at the Pastry World Cup
• Peter Avis – General Manager at Galvin at Windows and 10 Degrees Bar

CPD Conference over 4 days:

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For more information and to book yourself onto the conference please contact Catherine Farinha catherine@redcherry.uk.com 

S.PELLEGRINO IS PROUD TO PRESENT THE S.PELLEGRINO YOUNG CHEF ACADEMY

PROMOTING CHANGE, SUSTAINABILITY AND INCLUSIVITY AROUND THE WORLD

S.Pellegrino is growing its Young Chef competition into a unique educational platform able to attract, connect and nurture the next generation of culinary game changers, an act even more crucial in such challenging times.

This robust plan of educational opportunities for young chefs will be developed in collaboration with some of the most renowned members of the global gastronomy community and a selection of prestigious partners.

UK, 30 November 2020 – S.Pellegrino announces the launch of the S.Pellegrino Young Chef Academy, a long-term engagement platform where talented and passionate young chefs can meet and learn from the most influential and renowned members of the gastronomy world.

Today gastronomy plays a pioneering role driving social and environmental change: with the S.Pellegrino Young Chef Academy launch, S.Pellegrino aims to cultivate an international talent ecosystem pushing a continuous evolution, not only within the sector, but also across society.

FROM A CULINARY COMPETITION TO A PLATFORM WITH PURPOSE

Keeping the S.Pellegrino Young Chef cooking competition as its backbone, the S.Pellegrino Young Chef Academy puts education at the heart of the program. Synonymous with passion and dedication, the Academy is an inclusive place, where youth meets experience, supporting the development of the next generation of visionary talents wanting to make a difference in gastronomy worldwide.

The S.Pellegrino Young Chef Academy opens its doors to participants from more than 70 countries, ensuring talent knows no boundaries when it comes to ethnicity, gender, geography or any other extraneous factors. All of the candidates selected for the S.Pellegrino Young Chef competition will automatically enter the S.Pellegrino Young Chef Academy, together with the Senior profiles – Sages, Mentors and Jurors – involved in the contest.

A CONNECTED COMMUNITY, MENTORED BY THE MOST INFLUENTIAL INDUSTRY FIGURES

Some of the most renowned members of the global culinary community, who already left their mark during the S.Pellegrino Young Chef journey, will share their precious expertise within the Academy, enjoying the opportunity to pass on their knowledge to the next generation of chefs.

World renowned chefs  Enrico Bartolini, Massimo Bottura, Manu Buffara, Andreas Caminada, Mauro Colagreco, Gavin Kaysen, Clare Smyth and the Editor-In-Chief of Fine Dining Lovers Ryan King are the first to join the project: they will collaborate with S.Pellegrino to enrich the educational program, developing an exciting and exclusive calendar of webinars, interviews and discussions available on the Academy’s digital platform.

The S.Pellegrino Young Chef Academy will also be supported by a selection of prestigious partners, including ALMA – La Scuola Internazionale di Cucina Italiana, Google, Facebook and Fondazione Altagamma, all adding to the academic line up,  exploring topics such as innovation, inclusivity and communication.

Stefano Bolognese, San Pellegrino International Business Unit Director, says: “We are particularly proud to announce the opening of our S.Pellegrino Young Chef Academy, as a further step to our commitment in shaping the future of gastronomy, together with the most brilliant chef community. The project aims to facilitate talent discovery and connection, with a specific focus on the young generations of chefs, who will be the game changers of tomorrow. Dedicated virtual spaces to share experiences, ideas and opportunities have become crucial when dealing with the challenges of the future. We developed the S.Pellegrino Young Chef Academy as an international community, connected across digital and human networks, with a credible approach supported by the influential industry figures and partners joining this adventure with us”.

More information and details about the S.Pellegrino Young Chef Academy will be available on the dedicated webpage and official social channels: Facebook and Instagram.

The Manchester College Are Raising Awareness for World AIDS Day

Level 2 & 3 Technical Patisserie students at The Manchester College are raising awareness for World AIDS Day which is on Tuesday 1st December 2020. Inspired by course tutor Mark Cooper the students are making a series of delicacies and pastries that will be auctioned off to raise money for local charity – The George House Trust.

Mark told The Chefs’ Forum why it was so important for students to see and react to the world they are living in and to use their skills for charitable purposes:

“As an educator we wear many hats from being a teacher, a mentor, even a role model,” he said. “But most of all we are  people who listen as well as guiding and it is important that we prepare all students in what they choose to do after attending their courses.

“In my opinion, an area that needs more awareness is mental health. Especially in these times of lockdown. In particular, the hidden disabilities such as HIV. Many people are affected by HIV and due to stigma sometimes don’t ask for help and instead go on silently suffering. As a result their mental health suffers.

“We teach equality in the workplace to our students. Everyone, no matter who they are or what they believe, should be treated the same no matter what they are suffering with. People can, and do, live normal lives and have stable relationships whilst suffering with HIV.

“But, that is not the point. More support needs to be offered to those who are struggling and they need to know that they can quite easily talk to a manager or tutor without repercussions.

“I’m really proud of my students on the level 2 and 3 Technical Patisserie course here at The Manchester College. They have got behind this initiative and would like to raise awareness for *World Aids Day Tuesday 1st December* by making Red Ribbon Butter Cookies to sell as well as auctioning off a Luxury Christmas Goodies Hamper which was all made in-house. It contains: Stollen, Chocolates, Chocolate Bars, Truffles, Yule Log, Mince Pies, Gingerbread house, Cookies and a Panatone..

“The auction has started with a bid of £20 and this will end on 12noon Monday 14th December. All proceeds will be going to the *George House Trust*  who support, guide and mentor people who suffer with HIV from all around the North West. Let’s raise awareness and get that much needed support out there. “

A Sizzling Way to Celebrate Great British Game Week!

As Great British Game Week kicked-off this week, we celebrate wild venison – one of the great winter ingredients that offers so much for chefs to get excited about in the run up to Christmas.  This week is all about celebrating natures bounty of wild game meat living a great life in the fields around us.

Great British Game Week was created by Annette Woolcock and the team at Taste of Game in 2013 to celebrate game meat at its best in the Autumn.  It goes with so many great seasonal ingredients available at the moment.  Now in its seventh year Great British Game Week is seeing to champion the country’s reputation for high-quality wild game meat.

Annette Woolcock, Head of Taste of Game said

“In working with Curtis Pitts Deer Services, Taste of Game is paying homage to wild venison as a delicious and healthy meat.  Wild venison deserves pride of place on any dinner table at this time of year because it is abundant, sustainable and has exceptional credentials. 

“We want more people to discover the delicious flavor of venison and what better way to do it than in a special celebratory festive sausage created in time for Christmas.”

To celebrate Great British Game Week (23^rd-29^th November), Curtis Pitts has joined forces with Taste of Game and local butcher, Chris Potter of Tim Potter Family Butchers in Wellington, West Somerset.

Chris Potter is a multi-award-winning sausage maker and used his expertise to create a rather fabulous festive sausage of venison, port, rosemary and cranberry to be sold at the special price of just £8.99 per kilo.

Curtis Pitts is delighted to be working with a national sausage-making ‘champion of champions’ to develop the perfect Christmas sausage, he said

“Tim Potter Family Butchers is one of our most local butchers’ shops and its great to be working with Chris Potter who shares a passion for the outdoors and also works in the family business. Chris is keen to produce quality products, and this shows through his numerous awards won for sausage making on a local and national level.  We are very pleased with the taste of the festive sausage and look forward to promoting it to our customers for Great British Game Week.”

The sausage is available both in shop and online from both Curtis Pitts Deer Services and Tim Potter Butchers.

With Christmas on the approach, it is the perfect opportunity to encourage more people to try venison in Chris’ delicious festive sausage recipe, combining Christmassy flavours of port, cranberries and rosemary with a little bit of pork mince and a splash of ruby port and cranberry juice to add moisture and make for the perfect eat.

One of the main benefits of eating wild Venison is that is it one of the healthiest meats available. It is low in fat and cholesterol. Because deer roam free so, in turn, they do not store so much fat meaning their meat is lean.

What fat they have contains Omega 3. Venison has an optimum ratio of Omega-3 to Omega-6 fatty acids, making it one of the healthiest sources of good fat.

Venison is a powerhouse of nutrients such with plentiful levels of iron, Vitamin B12, niacin, phosphorus, zinc, riboflavin, and linoleic acid – all of which play a role in a healthy heart.

Venison is wild, natural and untamed. It is harvested from natural landscapes such as forests, farmland and moorlands, which means a natural diet, and this gives venison its distinctive delicious taste.

It is good for the countryside and wildlife and has positive effects on the ecology of our natural landscape. The wild venison industry plays a fundamental role in managing the populations of deer in the UK; without the work of estates and stalkers, populations would increase to unsustainable levels.

Curtis Pitts Deer Services management of deer ensures woodlands, including ancient woodland, are not destroyed or damaged. On average five species of wildflowers are found in unmanaged woodland.

In managed woodland an average sixteen species can be found. Deer need to be managed to avoid starvation and maintain healthy herds.

Venison has low carbon miles. As these animals are not intensively farmed and are often locally sourced, the carbon footprint of the venison industry is relatively small, with very few miles from field to fork.  Using a local butcher to produce the sausages ensures minimal food miles to create the festive sausage.

Venison is delicious and tasty. It offers a great alternative to beef and makes a great steak meal. There are six different species and all taste different and it is very easy to buy.

Curtis Pitts Deer Services sell all cuts of wild venison online, check out the brilliant festive sausage recipe and the full range here: www.curtispittsdeerservices.co.uk

As One Door Shuts, Another Opens for Cyrus and Pervin Todiwala

Cyrus Todiwala has revealed that Café Spice Namasté, the renowned Indian restaurant in London that he has run with his wife Pervin for 25 years, will close at the end of January 2021. However, it is not the end of the road for the restaurant.

No sooner had this news become public three friends got together to launch a help fund to enable Cyrus and Pervin to find a new home for their beloved restaurant in nearby Shoreditch.

The trio – Nick Gooding, John Minton and Howard Townson – told Hospitality & Catering News

 “We have been patrons of Café Spice Namasté for well over 25 years going back to the earlier Namaste (the Todiwala’s first restaurant in Alie Street). We have always found it an exceptional restaurant, not just for its first-class food but because of the warm-hearted welcome and genuine hospitality which we think second to none. Cyrus, Pervin and all their staff have always treated us not only as welcome guests but as their good friends. We are sure that many of you have found the same.”

Cyrus Todiwala said

“After 25 years, the time has come to bid goodbye to our beloved Grade II-listed former magistrates court in Prescot Street. It has been and will be a very difficult time for us, but there is hope too. Our anniversary falls on the Festival of Diwali where light overcomes darkness and brings hope over gloom.

This couldn’t be a more appropriate metaphor of positivity at a very difficult time and the generosity of Cyrus’ friends a gesture of appreciation for all he has done to galvanise and support the hospitality industry over the years.

Cyrus continued

“We are extremely grateful to Nick, John and Howard who came up with the idea to launch a Friends of Café Spice fund. Theirs is an incredible gesture, which has bowled us over. We can only say at this point a humble ‘thank you’ if you choose to become a Friend of Café Spice Namasté in this way too. The funds will be tightly ring-fenced for the costs of moving and setting up a new home for Café Spice Namasté. Your generosity will forever be etched in our hearts, and as we navigate the current situation, we will be looking at several ways, linked to our food and service, that we can thank you for believing in us.”

Pervin Todiwala added

“It pains us to announce that we will be closing the doors of Café Spice Namasté on Prescot Street at the end of January 2021. But we hope before then all of you can come and join us when the lockdown is lifted.”

Catherine Farinha of The Chefs’ Forum said

“We have worked with Cyrus for the last few years in supporting young chefs from catering colleges across London.  We also held an event at Café Spice Namaste that gave students from West London College and Westminster Kingsway College the opportunity to work with the highly esteemed chef Cyrus Todiwala and his talented team.  We very much look forward to working with Cyrus going forward and will do all we can to support the appeal to help find and fund a new site for Cyrus and Pervin’s beloved restaurant.”

Cyrus has worked tirelessly to support the industry, both in terms of young chefs with his Zest Quest Asia culinary competition and for the industry charity Hospitality Action, raising vital funds to support his chef peers who fall upon hard times – A true industry hero.

Cyrus concluded

“What I may add to the above is that Café Spice Namasté has given me an opportunity to do so much within and for my industry that no other platform could have. Through this building we have forged relationships that are unsurpassed and over the years the things we have done and achieved will always be etched in our hearts and memories. This I shall miss so much and the camaraderie and the number of schools, colleges, students and young budding chefs we have helped may not now have the same opportunity.

We have grown into the industry and the industry has grown into us. Long may that continue, and we hope to continue much of the good work, once resettled.”

“The pandemic has taken away any resources we would have otherwise had to fit out a new restaurant and that is now our greatest challenge. Hopefully we shall get there and come away smiling at the end.

The emotions we have felt in the last two days since the announcements are not describable as the support and the kind words from across the industry have been over whelming and has knocked us both to tears more often than we ever have had before, so I would like to take this opportunity to say a huge thank you to everyone.”

The Chefs’ Forum will be following Cyrus’ journey to a new site and wish he and Pervin all the very best at this difficult time.  To donate to the Café Spice Namaste Appeal, click here.

Koppert Cress Set to Launch a New VIP ‘Cress Couture’ Subscription Model to UK chefs

“Fashion is Architecture: It is a matter of proportions” – Coco Chanel

ANTICIPATION IS MOUNTING IN THE UK INGREDIENTS WORLD AS DUTCH MICROGREENS AFFICIONADO, ROB BAAN, CEO OF KOPPERT CRESS IS READY TO LAUNCH HIS NEW VIP ‘CRESS COUTURE’ SUBSCRIPTION MODEL TO UK CHEFS. SET TO MAKE ITS DEBUT NEXT MONTH, THE ‘CRESS COUTURE’ DESIGNER BOXES WILL ENABLE CHEFS TO TRY OUT SEASONAL NEW RELEASES AND EXCLUSIVE PRE-LAUNCH PREVIEWS OF THEIR WORLDCLASS CRESS AND MICRO GREENS COLLECTIONS.

Anticipation is mounting in the UK ingredients world as Dutch Microgreens afficionado, Rob Baan, CEO of Koppert Cress is ready to launch his new VIP ‘Cress Couture’ subscription model to UK chefs.

Set to make its debut next month, the ‘Cress Couture’ designer boxes will enable chefs to try out seasonal new releases and exclusive prelaunch previews of their world-class cress and micro greens collections.

Resonating with a chef’s desire to constantly update and improve the menu, not to mention – remain ahead of the game, the subscription service delivers the most exciting products in the pristine condition Koppert Cress is already renowned for.

Delivered once a month the new, expertly curated Koppert Cress subscription, will cost €39,99 (+/- £ 36.52). The boxes will be delivered either by your existing distribution network or by a preferred wholesaler.

The subscription box is complete with content, menus, bespoke recipe and technique suggestion cards and flavour match profiling. As research indicated that Chefs desired close contact with Koppert Cress representatives, development chefs are on hand to answer any menu inspiration questions subscribers may have through a unique QR log in.

A recent survey of chefs revealed that the popularity of Koppert Cress microgreens remains high in professional kitchens. Broken down into three areas, Flavour, Nutrition and Presentation, the quality of the microgreens, including seed origin, was an area of high importance to UK users and consumers. As chefs are becoming more proactive and interested in factors such as sustainability and provenance, they are reassured that Koppert Cress products deliver assurances on all their concerns for both nature and the environment.

Rob Baan and the team at Koppert Cress constantly have access to new innovations. They pride themselves on continuous new product development, but also in their ‘hunt for new plants’ and a vision ‘to change the way we look at food’.

The Koppert Cress headquarters in Monster, near The Hague in The Netherlands, has long been a source of
inspiration to chefs who have had the opportunity to visit. The facility is there to encourage chefs to offer feedback on products, and learn new techniques with the development team. Because of this close relationship with chefs, ulinary trends are born and ideas generated.

The Tasting Garden within the facility offers visitors an astonishing array of living taste teasers; from a Szechuan Button – a round yellow flower with a real shock factor, to a green leaf that offers a surprising, yet pleasant, combination of Vicks VapoRub® and Peppermint, to another that shines like Swarovski crystal yet pops in your mouth releasing fresh bursts of saltiness.

As Paul Da Costa Greaves and Franck Pontais prepare for the launch of the subscription service to the UK, CEO Rob Baan anticipates what this revolutionary service can offer to subscribers. “We are selling flavour to chefs. We are selling ideas, solutions and vibrancy. We are also selling the spirit of Mother Nature and all these wonderful products she has made available. Importantly, we are also in the business of nutrition and our experts can assist UK chefs with any questions they may have in relation to using our products to make their dishes a little more healthy, but still as delicious – or more delicious. Healthy food need never be boring, or obvious.

As chefs continue to challenge themselves and their teams to discover and create, the subscription model offers exclusive content from some of the worlds best chefs. Keeping ahead of the game, this is an opportunity to be at the forefront of new menu trends and product innovations. This is also your opportunity to be making a difference to the landscape of gastronomy”.

The Koppert Cress monthly subscription is described by those who have had a sneak preview as: “Inspirational, compelling, bang on culinary trends. As high-end fashion magazines showcase the most exciting creations of the season, so too does Koppert Cress through this service. Users will be kept abreast of new fashions, new influences and new leaders in the culinary world.

The package contains new releases alongside constantly changing seasonal favourites. Microgreens, Specialities, Blossoms and Leaves – all in reliably perfect condition. There is also the opportunity to try produce that has not yet entered the market and be part of a preferential trial of new lines and limited edition, designer collections.

The packages also include a few exclusive gifts, as well as development chef led recipe and menu innovation cards. With a Virtual Chef and QR Code, Chefs can scan and ask the Koppert Cress Virtual 24/7 Chef any culinary questions on profiling, technique or nutrition”.

The subscription model will be a rolling monthly contract. You can join up from the Koppert Cress website, the process is really simple. Also available for amateur cooks, or those dedicated to health and wellbeing, the subscription is the perfect way to say Happy Christmas to the foodies in your life.

The VIP selection boxes are expertly curated by Koppert Cress UK Culinary Team to equip chefs and accomplished cooks with all they need to create fabulous dishes with unrivalled flavour and style.

Koppert Cress is constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. Products that meet the increasingly stringent demands of restaurants across the globe. Cresses are freshly germinated seedlings of 100% natural aromatic plants. These plants provide freshness and intensity of taste and aroma that is almost exclusively found in young plants.

TO SUBSCRIBE TO THE KOPPERT CRESS SUBSCRIPTION BOX CLICK HERE

More information contact:
Paul Da Costa Greaves
Email: paul@koppertcress.com
Telephone: 07956 976413