Top Chefs Give Seal of Approval to Crustastun!
Having a device that can be promoted on a menu to demonstrate that live shellfish and crustacea have been humanely killed prior to cooking is proving to be a big draw for chefs.
The Crustastun, which we featured on The Chefs’ Forum recently, is a way of stunning crabs and lobster before cooking that does not involve any inhumane killing methods such as plunging into boiling water or slicing in half while still alive. The method used is a simple pulse of electricity that does the job simply and effectively.
Rupert Taylor, Executive Chef at Bowood Hotel, Spa & Golf Resort had this to say after working with Crustastun and having the machine on loan for the past two months:
“Having the Crustastun machine in the kitchen has made a real difference to the way we create our crab dishes here at Bowood.
We source the finest Brixham crab from Flying Fish in Cornwall. We have noticed a remarkable improvement in the eating quality of the crab meat owing to it being less stressed by the stunning method of dispatch, as opposed to previous methods used in the kitchen.
“It is fantastic for our waiters to be able to let the guests know that the crab has been killed humanely when they order it on the menu. Our young chefs are also more aware of the humanity of crustacean dispatch as a result of seeing and using the machine in our kitchen – a fantastic and very necessary piece of equipment.”
Check out Rupert’s stunning dish of Brixham crab, crumpet, Thai puree and yuzu in this fantastic recipe film:
Students at Coleg Gwent got try their hand at recreating the dish in a masterclass via video link on Tuesday 10th November, where they were able to connect with Rupert to give feedback and find out about his career as a chef in some of the leading kitchens!
Check out Rupert’s recipe here.
The Crustastun is a joint venture with Simon Buckhaven the inventor and Mitchell & Cooper. Simon approached M&C whilst working with a German manufacturer to produce Crustastun but wanted to bring the unit to a well-established and respected UK partner. Simon Buckhaven, remains the inventor to this day, however Mitchell & Cooper have reinvigorated the unit, optimised the design for manufacture and brought it to the forefront of the restaurant and seafood market. The appliance is unique and the result of 2 years extensive R&D at leading UK universities and other R&D establishments. It has the full backing of an extensive range of animal welfare organisations worldwide including the US, Canada, Australia and many European countries. It also has the full backing of the scientific community.
Any chefs interested in finding out more about Crustastun should contact Guy Cooper from Mitchell & Cooper on 01825 765511 or email sales@mitchellcooper.co.uk
The Great Game Survey – WIN a Fantastic Stalking & Shooting Experience!
The Great Game Survey – Tell us what’s on your menu and WIN a Fantastic Stalking, Game Butchery and Target Shooting Experience!
In the winter months, the availability of seasonal game is a serious opportunity for chefs and restaurants. To highlight its benefits The Chefs’ Forum spoke to two experts who explained why chefs should look to game to add some variety to menus and also to take advantage of its health benefits.
“Game meat has a lot going for it,” Annette Woolcock, Head of Taste of Game, told us. “Basically, you should think of it this way: game is any meat that is hunted. It ranges from game birds such as grouse, pheasant and partridge through to venison, wood pigeon and rabbit.”
Game has the advantage of being a product that has lived wild following rearing – in the case of pheasants, partridges and grouse – and has had the freedom to do so in a completely unrestricted way. This makes it very different from poultry that is farmed and fenced in.
“The real secret to game is the meat,” Annette continued. “It is low in saturated fats and high in protein and nutrients. But there’s more to it than that. Because game birds and animals are wild, they are stronger and have moved around more.
“This develops flavour and muscle strength. The breasts of game birds are leaner and smaller and require a different more thoughtful way of cooking which lends itself to creativity in the kitchen.”
“Game is also sustainable on many levels. Truly wild game, like venison, lives a life that is completely free. Game benefits include the environment they live in. This requires woodland and planted crops that give birds shelter and food. These plots of crops are also very attractive to many species of birds – some which are endangered.
“Venison helps save and create woodland and reduces the negative effects of population on the ecosystem. Let’s not also forget that the shooting industry is worth £2 billion to the UK economy.”
Curtis Pitts (23), Director of Curtis Pitts Deer Services in Devon, is a staunch believer in venison and it makes up the majority of his business. As a third generation deer manager, he personally harvests all of his venison from managed parkland and wild landscapes.
“Wild venison is an animal that lives in its natural habitat with no human interference,” he told The Chefs’ Forum.
“It has no reliance on man. The same can be said of wood pigeon and rabbits. Wild venison is a totally sustainable product with no human interference other than harvesting the carcass. The animal lives where it wants to, grazes and eats where it fancies and breeds and populates areas as and when mother nature lets them.
“The other thing to remember is that venison is richer in protein than any other red meat. It’s high in protein. It’s also rich in conjugated linoleic acid which is thought to support a healthy heart. It is full of iron and B vitamins which help the body convert the food into energy and it plays a vital role in brain and nervous system function.”
Curtis is currently working with Taste of Game and some top chefs to showcase venison in all its finery.
Elly Wentworth has been using Curtis to supply The Angel in Dartmouth for the last two and a half years. She says that the quality of his venison is impeccable and loves the way that he always delivers in person. Elly is working on a fantastic autumnal recipe that will be showcased in Great British Game Week at the end of the month (23rd-29th November 2020).
Chef Consultant and former Michelin-starred chef, Michael Nizzero has some show-stopping restaurants on his CV. These include the three Michelin-starred Waterside Inn at Bray and The Ritz in London. Michael is also supporting Taste of Game in working with Curtis Pitts to create a stunning dish with venison loin, macadamia and a grain mustard sauce. He says
“Venison is my favourite meat to cook with as autumn is my favourite season and I think, the most inspiring time of the year. I love wild foraged mushrooms and herbs, truffle and the array of rich and colourful vegetables this season brings. Venison for me is always the centerpiece and the way that the animal grazes and forages natural ingredients this time of year make for the perfect plate and flavor profiles in the meat.”
Both Elly and Michael will release their recipes via www.tasteofgame.org.uk later this month. Please follow on Facebook, Instagram and Twitter for menu inspiration and a celebration of fabulous venison dishes this Great British Game Week!
Charlotte Vincent, Head Chef at The Five Bells, Clyst Hyden, Devon has been buying venison and other game from Curtis for over a year. She says she wouldn’t go anywhere else.
“Provenance is massively important to me and I love the way Curtis documents his stalking on his social channels, so I know exactly where it comes from and can see the humanity and respect with which it is treated throughout the harvesting and preparation process. The meat is absolutely beautiful and very easy to work with. It comes ready loined-down which really helps me out in my busy kitchen. The Five Bells will continue to do take out during Lockdown 2. We’ve also launched a new ‘Five Bells at Home’ service this weekend. Our week three box will be a delicious Venison Wellington dish that our customers can make and enjoy at home and this will be Curtis’ finest locally-sourced venison.”
The recipe for this will be published on our recipe page, along with Michael and Elly’s dishes to celebrate Great British Game Week at the end of the month.
In the meantime, we want to hear from you about your perception of British Game and what you are cooking with it. All survey participants will be entered into a draw to win the following prize, courtesy of Taste of Game:
- A BASC Deer Stalking Experience and Venison Butchery Masterclass
- A Whole Deer Carcass to Take Back to Your Restaurant
- Target Shooting Day with a BASC Accredited Instructor
- All Expenses Paid
Click here to complete survey
Terms and Conditions:
- The promoter is Red Cherry (Bristol) Ltd.
- The competition is open to residents of the United Kingdom aged 18 years or over except employees of Taste of Game and their close relatives and anyone otherwise connected with the organisation or judging of the competition.
- There is no entry fee and no purchase necessary to enter this competition.
- By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
- Route to entry for the competition and details of how to enter are via Facebook, Twitter, Instagram and www.thechefsforum.co.uk
- Only one entry will be accepted per person. Multiple entries from the same person will be disqualified.
- Closing date for entry will be Sunday 13th December 2020. After this date the no further entries to the competition will be permitted.
- No responsibility can be accepted for entries not received for whatever reason.
- The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in the event of a catastrophe, war, civil or military disturbance, act of God or any actual or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.
- The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.
- The prize is as stated and no cash or other alternatives will be offered. The prize is not transferable. The Prize is subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.
- Winners will be chosen by an independent adjudicator or panel of judges appointed by the Promoter.
- The winner will be notified by telephone and/or email and/or DM on Twitter/Facebook and/or letter within 28 days of the closing date. If the winner cannot be contacted or do not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.
- The promoter will notify the winner when and where the prize can be redeemed.
- The promoter’s decision in respect of all matters to do with the competition will be final and no correspondence will be entered into.
- By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
- The competition and these terms and conditions will be governed by English law and any disputes will be subject to the exclusive jurisdiction of the courts of England.
- The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current UK data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.
- The winner’s name will be available 28 days after closing date by emailing the following address: alexandra@redcherry.uk.com
- Entry into the competition will be deemed as acceptance of these terms and conditions.
- This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to Taste of Game, Curtis Pitts Deer Services and The British Game Alliance.
Top Chefs Continue to Inspire Young Chefs Through Lockdown #2!
Gurpreet Singh Dham is the Executive Sous Chef at London’s Royal Lancaster Hotel. He has been working with The Chefs’ Forum to continue to deliver curriculum enrichment sessions while restrictions remain in place.
As we head into lockdown two and restaurants are set to close their doors, it is crucial that The Chefs’ Forum Academy maintains strong links with employers, so that students can continue to learn from the very best in the business and forge relationships to aid work experience and apprenticeship placements once they are able to learn off campus once more.
The Chefs’ Forum Academy has arranged for chefs to dial into a virtual lecture every teaching week as the sessions have been filmed in a pre-record some weeks ago – This was excellent planning and fortunate with the latest announcement of a full national lockdown from tomorrow.
The Chefs’ Forum will continue to deliver weekly masterclasses across five catering colleges: The Manchester College, Bath College, Coleg Gwent, Pembrokeshire College and West London College.
Below is the film that will be shown to students at West London College on the 8th December. They will recreate the dish from a recipe card and Gurpreet will join them to assess via video link.
Gurpreet chose to prepare a rack of pork cooked sous vide for his Chefs’ Forum Academy masterclass which will be screened for students at West London College later this year. But what was really noteworthy about his dish was what he paired the pork with.
The popular and increasingly influential chef chose to make a porridge out of millet as his accompaniment and the final dish is a perfect representation of who he is as a chef. And that is what, we believe, makes The Chefs’ Forum Academy so special and so useful for colleges and students.
The Chefs’ Forum Academy is all about bringing together leading chefs and aspiring students so that the chefs can demonstrate what they have learned in the industry and the students can learn what will be expected of them when they graduate.
Over the course of this year this relationship between industry chef and college student has taken on a new meaning with lockdown preventing chefs from actually attending classes. This has not prevented the chefs from continuing to reach out and teach remotely.
Millet porridge is not an accompaniment that you would expect for a pork dish at a venue such as The Royal Lancaster Hotel but that is what makes Gurpreet Dham such an interesting chef. He successfully marries his native India with a western, classical, approach to cooking.
“I wasn’t interested in Indian cuisine when I started working as a chef,” he explains in his masterclass. “I was more interested in classical cooking and I came to the UK to learn it. However, when I got here and was working in hotels in and around Birmingham I saw that what was being offered as Indian food was not what I knew it to be. From that moment on I started to use the techniques I knew from home in my everyday cooking. And that is still as strong with me as when I started.
“Millet is an underrated ingredient but a very important one. It is low glycaemic and healthy and using it with pork, which is traditionally on the fattier side, lightens the dish. Millet is also a bland ingredient that takes spice and seasoning and allows you to use it as a canvas for flavours.
“In this case I used a base of garlic, shallot and ginger with cumin and garam masala to add a light spice to the dish. Alongside the pork, the jus and some pan-roasted carrot and purple beetroot the millet makes the dish lighter and healthier.
“I like to sous vide the pork on the bone, making sure to cover the bones with foil so they don’t puncture the bag, because it can be dry and the long slow cooking makes it soft and juicy.”
Yesterday saw Bake-off: The Professionals 2020 winner Laurian Veaudor join students at Pembrokeshire College to deliver a virtual masterclass. His recipe of white chocolate choux pastry was very well-received. Laurian is also Chef Proprietor at Coco Rico Patisserie in Cardiff.
Rebecca Saunders organises and coordinates Chefs’ Forum Academy masterclasses across all five colleges, she said
“Laurian was fantastic with the students, giving constructive feedback to them throughout the session. It is so great to see how much the students enjoy the sessions and I was really impressed with their versions of his dish. As we head into Lockdown 2, I am confident that we have created ample content to carry our colleges through.”
“I would like to take this opportunity to sincerely thank the chefs who are taking part in our employer engagement initiative and emphasis how crucial it is to have this resource for teaching staff and students alike.”
“It is also great for the chefs to be able to maintain contact with the students and colleges as they face another month out of their professional kitchens. The Chefs’ Forum Academy is such a positive platform, which enables chefs to give back to industry and inspire the next generation.”
Any chefs or colleges wishing to know more about The Chefs’ Forum Academy should contact rebecca@redcherry.uk.com
Inspiration for Chef Students Working with The Chefs’ Forum Academy
A recent interview with Tracy Round-Turner, Assistant Principal at West London College highlighted how working with The Chefs’ Forum Academy was helping students to make the right career choices and find inspiration from the professional chefs.
Tracy told The Chefs’ Forum
“We’re really grateful to The Chefs’ Forum. The hospitality sector has been severely hit. We’re so grateful that these leading chefs are still able to give up their time to support our students.
“The staff, as well, have gained so much from them. From the online quizzes and the masterclasses as well. Where our learners would normally go out on work experience now they are not able to do that so much but they are still getting that clear line of sight to industry professionals. They are getting all that experience working with these inspiring people which is raising their aspiration. We are so grateful to The Chefs’ Forum Academy for keeping it going.
“Learners are really engaged when it’s an industry professional just to think that one day they could be in that position. The Q & A is so valuable because it is so different to just watching a film. Being able to interact with the chef on the other side just enriches it so much more.
“Learners also get an insight into kitchens that they would never visit or dream that they could look like that. The big thing for us at West London College is that we have a variety of learners who come from very different backgrounds. Many of these would never get to go out and eat in the sort of exclusive establishments the college are working with, never mind see in the kitchens, and experience what is it is like to be back of house working on these incredible dishes – Not many people would.”
Working with The Chefs’ Forum Academy is showing the students that these fantastic hotels and restaurants are absolutely accessible to them, and that they are wholeheartedly supporting the college. There is a constant need for new talent in their busy kitchens. This talent will come from our catering colleges, so bridging the gap between education and industry is perpetually important and the main ethos of The Chefs’ Forum Academy.
On meeting the chefs in their usual learning environment, the students are reassured that the possibility of gaining employment in some of London’s leading establishments is a real one. They already have an ‘in’ to a first line of enquiry, their talent and determination will be recognized and the whole application process will be far less daunting.
The Chefs’ Forum is delighted that so many top London hospitality employers are backing The Chefs’ Forum Academy and forging links with the college that will pave the way for excellent work experience opportunities once restrictions are lifted.
Tracy continued
“The students get a glimpse of a real kitchen which is very different than the training kitchens we have here at the college. They see the proper pressure and all the equipment they use.
“We really saw that last year when we had the opportunity to take a group of students to The Dorchester. They worked on all these canapés and got to go out amongst all the guests at the event and hearing the students feedback afterwards at that event: they were just standing a mile high, their feet were floating way above the ground. It was an experience that they will never gain until they are working in that environment and to have that opportunity was a great learning curve for them.
The Chefs’ Forum Academy has given our learners a chance to watch and interact with industry professionals talking about different sectors. That really helps them make informed choices about the future direction they might go in.”
It is imperative that the students see for themselves the diversity of a career in hospitality and catering, the opportunities it can present and what can be achieved with hard work and determination. Working with such esteemed chefs and employers is so valuable for everyone concerned. The Chefs’ Forum delighted to be running The Chefs’ Forum Academy at West London College for a second year. The calibre of chefs and the exclusive operations supporting the initiative is simply top drawer.
Tom Booton, Head Chef at The Grill at The Dorchester said
“It is great to see The Chefs’ Forum continuing to inspire young chefs with virtual masterclasses while restrictions remain in place. I created a cod dish with carrot, capers and Brazil nuts. The students were fantastic when they came here to work with us in the kitchens and front of house at the launch of The Chefs’ Forum Academy for West London College here at The Dorchester last year.”
“I was very cocky at school, but I got sent to a fantastic restaurant on the Essex border called Le Talbooth, run by fantastic Milsom family. I started doing Friday, Saturday and Sunday after school. I did my work experience there and just kept working. I stayed there for four years and learnt the basics there. I then went to France, America and back to London. I worked in many top kitchens and now I’m at The Dorchester where I am Head Chef at The Grill. We are now back and running after Lockdown.”
He continued, if he were to give any advice to a young chef, he’d say
“Pride, energy, drive and stamina are the four things you need to succeed in this industry. I’m not going to lie, it’s hard work – It’s blood, sweat and tears. However, if you want to succeed in this industry, it will give you anything you want. Thirteen years ago, when I started cooking, I didn’t think that I was going to be the Head Chef at one of the best hotels in the world…but it has kind of happened overnight and very quickly. You never know who you’re cooking for and that one Hotel Manager I cooked for at The Westbury under Alyn Williams, managed to get me a job here at The Dorchester. Everyone you meet, everyone you talk to, treat them with the utmost respect and if you really work hard and have it in your heart, it will pay off!”
Many chefs say tell The Chefs’ Forum that they would love to have had such a valuable resource when they were training. We will continue to enrich the learning of students while restrictions remain in place.
Chefs wishing to get involved in teaching in The Chefs’ Forum Academy and inspiring the next generation should contact rebecca@redcherry.uk.com
Photo credit: www.harryelletson.com
Sustainability On The Menu with Deri Reed via The Chefs’ Forum Academy
The Chefs’ Forum is pleased to announce an ongoing partnership with Deri Reed of The Warren in Wales. Reed is fast becoming one of the pioneering champions of sustainability in restaurants and last year picked up the prestigious chef of the year awards organised by the Sustainable Restaurant Association.
Reed is working with The Chefs’ Forum at Pembrokeshire College, Coleg Gwent and Bath College and bringing home the message of sustainability to the next generation of college graduates who, he hopes, will carry on what he has started. The Chefs’ Forum runs five academies in colleges nationally and is currently running a series of weekly masterclasses to enrich the learning of the students.
The Chefs’ Forum Academy is a valuable learning resource that facilitates students and teaching staff working with high profile industry employers to showcase new recipes and transcend experience and knowledge. This all counts towards work experience while restrictions remain in place.
“I believe we all have a responsibility to protect our environment,” he says on his website. “I am happy to support groups raising awareness on environment issues. I was very pleased to be asked to give a guest lecture in Pembrokeshire College and really enjoyed working with the students to make choux pastry from scratch, creating delicious chocolate eclairs. It will be great to meet the students in Coleg Gwent and Bath College via video link and in person in their teaching kitchens once restrictions permit. In the meantime, we will do our level best to enhance and support their learning experience remotely.”
Sustainability is an important issue with the whole food chain from suppliers right down to chefs and back to farmers and it is vital that we emphasise the importance of this with regards to sourcing suppliers and provenance to the next generation of chefs.
Deri prides himself on curating only the most sustainable suppliers including Blaencamel Organic Farm, Watson & Pratts, Rhosyn farm, Hazelwell Organic Beef Farm, Cwm Farm Dairy, Calon Wen and Suma Wholefoods.
The Sustainable Restaurant Association said of Reed
“Deri opened The Warren with the mission to leave the environment and customers’ health in a better place than if it had never opened. He created a restaurant built by the community, starting with a £20,000 crowdfunding campaign, and for the community, realising his dream of running a restaurant showcasing quality, mostly organic, Welsh produce at affordable prices.
In an area where meat is a mainstay, Deri has profited from marketing vegetarian and vegan options. Deri’s dream has been achieved, and with it, the local farmers and diners have benefitted hugely.”
Catherine Farinha said of working with Reed
“For our colleges, sustainability is a huge issue and runs through everything taught in the curriculum and in the operational strategy of the colleges. The teaching staff and students are delighted to be working with Deri, both in person and virtually via video link in colleges where restrictions mean no visitors on campus. Deri taught in Pembrokeshire College in person before the latest restrictions, creating choux pastry with the students. He will now join Coleg Gwent and Bath College via video link to talk about his sustainability policies and winning the coveted Sustainable Chef of the Year!”
Wendy Weber, Head of Health, Childcare and Commercial Enterprise at Pembrokeshire College was delighted with Deri’s session at the college, she said
“The students really enjoyed the session with Deri. Pastry is so popular, so it was great to be able to invite a professional chef and local employer into the college to give a socially distanced masterclass. Tightened restrictions mean that we now have to move to a virtual session for the next week, but The Chefs’ Forum have amassed a fantastic library of learning resources for us to continue our curriculum enrichment sessions via video link with excellent recipe cards from the chefs to accompany.”
The Chefs’ Forum will continue to carry colleges through this difficult period, affording them access to some of the most exclusive operations in the UK while restrictions are in place. The chefs are doing a fantastic job of supporting the colleges in cooking recipes and producing films to accompany recipe cards and connecting with the students via Microsoft Teams for a live Q&A session.
Here’s a film about The Chefs’ Forum Academy at West London College and what it means to the teaching team as well as the students.
Any colleges, brands or chefs interested in learning more should contact Rebecca Saunders rebecca@redcherry.uk.com
Cutting Edge Kitchens – Take a Bao!
It’s easy to look at the world of restaurants and imagine that the only cutting edges are in fine dining. Though the world’s great chefs and kitchens are constantly reinterpreting what taste and flavour mean they are not the only ones.
A whole host of different restaurants have opened in London over the last few years but one new restaurant group is deserving of a closer look. We’re talking about Bao.
Why Bao? The format is simple: Taiwanese street food steamed buns with a variety of fillings. From the the initial small opening in Soho, Bao has grown into a group with further sites, an online offering and now its own all-day cafe.
We’re excited about this because of the opportunity it presents to learn some very interesting, modern, skills that can help any chef increase their knowledge and their career opportunities.
On the face of it using Bao as a stepping stone to another job or opportunity might not seem obvious. However, look more closely at the business model and it is clear that there are important lessons to learn about the way the business has been conceived.
Bao is about buns. These are easy to produce and have taken their inspiration from Taiwan where they are freely available in street markets. This is the backdrop to the business. Where the owners have been clever is to build an offering around this in a clever way. Bao is fast, simple, clean and easy to understand. These are great business lessons for any chef.
So, if there is only one thing that you learn from a business like Bao it is to conceive your offering in a simple way. There is much to learn from businesses like these that can then be transferred to fine dining.
The late Andrew Fairlie once did a spell, deliberately, at Walt Disney. He went there for one reason and one reason only – to learn about business. Whilst he was there he learnt about profit and loss, running a business, motivating and keeping staff and how to construct a menu from a business perspective. This grounding in business enabled him to return to fine dining and establish a business that became the highest awarded restaurant in Scotland which he kept for the remainder of his life. The business is still going under the guidance of his long-term head chef Stevie MacLaughlin and Restaurant Manager Dale Dewsbury.
So, if you want to have your own restaurant one day follow the same advice – isolate a business that you admire that makes money and go and work there. The food is not the only thing that makes a restaurant. Beyond that is the business. Bao is an interesting concept that keeps things very simple but in an exciting way.
Chef Hayden Groves to Launch Macadamia Trail Mix Bar for National Nut Day on the 22nd October!
Nuts are good for you. Fact. Loaded with antioxidants and heart positive monounsaturated fats, they are key to a sustainable healthy lifestyle and a great source of fibre and protein. Hayden Groves, former National Chef of The Year, cycling fanatic and published author is working with Nutcellars to produce a raw macadamia Trail Mix bar with figs, dates and cacao.
It’s National Nut Day today (22) October. Bedford based macadamia nut suppliers, Nutcellars and multi variety nut importer, Liberation Foods are joining forces to launch the ‘Go Nuts For Nuts’ campaign to encourage more chefs and consumers to incorporate more nuts into their menus and diets.
Former National Chef of the Year, Hayden Groves is backing the campaign as nuts are a very important part of his diet as an accomplished cyclist who has not only completed the 3 Tours Challenge, cycling over 6500 miles over a gruelling three tours: Giro d’Italia, Tour de France and Vuelta a Espana.
Hayden wholeheartedly accepted the challenge to create a trail mix bar showcasing macadamia that consumers can make at home, perfect for a snack before, during or after exercise or for a mid-afternoon pick-me-up.
Hayden used Nutcellars whole macadamia nuts and crunchy macadamia nut butter to create a delicious trail mix bar that he believes would be an ideal snack to give a healthy energy boost whenever required!
Hayden said
“I love using Nuts in my recipes, not just a fantastic source of Protein, vitamin E, omega 3 and 6, and essential minerals and fibre but they are truly delicious too. I’ve used 3 different types in my recipe and the star of the show is the Macadamia which features in two forms; Nutcellars luxurious crunchy nut butter and generous whole macadamia nuts that really give a lovely texture through the bar. The addition of cocoa and coffee add a touch of bitterness to counteract the natural sweetness of the dried fruit. “
Hayden further experimented with a version that would be quite at home on any coffee shop counter as the perfect accompaniment to a coffee break, he added
“You can elevate this bar further for a café offering by rolling the mix a little thinner and topping with a salted peanut brittle for even more texture and variation.”
Dan Binks, Managing Director at Liberation Foods, the first Fairtrade nut company in UK, sources its Brazil nuts, cashews and peanuts from cooperatives in Nicaragua, Bolivia, Kerala, Malawi and Mozambique, said
“Its high-time we championed the deliciousness and versatility of nuts. I’m delighted that Hayden has used our Brazil nuts in his trail mix bar. Nuts make a great snack that is also very good for you and its great to be working with Hayden and Nutcellars macadamia to shine the spotlight on such a wonderful food item with its own special day!”
Andrew Emmott, Managing Director of Nutcellars concluded
“Having been involved with Liberation Foods since its inception we are thrilled to be working together on this “go nuts for nuts campaign” in the lead up to National Nut Day. Working with smallholder nut farmers and gatherers, Liberation and Nutcellars are keen to highlight the fantastic provenance of our macadamia and versatility of our crunchy nut butter. This fantastic trail mix bar really does them justice! “
Nutcellars plan to add Hayden’s bar to its extensive range of delicious macadamia nut products and are delighted with his recipe which is currently available here.
The potential health benefits of nuts must also be addressed. For the first time in a generation we have urgent dietary recommendations via the National Food Strategy. The strategy looks to an imminent EU exit whilst keeping a firm eye on the big issue of obesity in a COVID world. The main topic of the document focuses on ensuring children receive a diet rich with nourishment for the development of their physical and mental wellbeing. Given that research has shown that tree nuts lower cholesterol and blood sugar levels whilst improving metabolism rates they must be an integral part of the diet in meals or as a healthy snack. This is without the added bonus of being rich in tocotrienols – a form of Vitamin E – which may help protect from brain disease and certain cancers.
It’s not just Nutcellars’ Macadamia; there are smallholders and gatherers all over the world who would benefit from us using nuts more frequently as a balanced diet. Liberation Foods import Cashews from Kerala and Mozambique, Amazon nuts from the forests of Bolivia, Peru and Brazil, peanuts from Malawi and Nicaragua: each with their own wonderful characteristics that deserve to be a regular part of everyday life. We’d love to hear from you about how you are using nuts in your kitchen and diets. It’s time we all went nuts for nuts!
#gonutsfornuts
A New Set of Knives from F.Dick is A Prize Worth Winning – Simply Fill Out the Rational Survey!
A new set of knives from F.Dick is a prize worth winning. Even more so when they come in a unique knife holder from Rational. All you have to do to enter the draw is fill out a survey about your business. Three knife sets will be given out in a beautiful Rational-branded knife roll worth £350!
The survey is well worth doing for a very good reason; Technology has changed cooking for the better. It is possible now to run a kitchen with two, central, pieces of equipment – a Rational iCombi and a Rational iVario multifunctional cooking system. With the ability to micromanage a heatable surface into 4 zones the days of the range and umpteen pans that need washing may be drawing to a close.
This may be a vision of the future, but it also makes perfect sense. The iVario multifunctional cooking system is now a stockpot, a pressure cooker and a plancha all in one. Technology is not de-skilling the kitchen like it was once feared. Instead, world-leading technology is liberating chefs to become more creative because consistency is at its core.
Many kitchens find that their combi is indispensable. It can work all night, switch itself on and off and prove and bake bread ready for the morning. And this is the reason that Rational want to know more about your business. They are working with The Chefs’ Forum to understand how you are operating and what type of business you are in – whether it’s pub, hospital, care home, hotel, supermarket, convenience store or cafe/coffee shop.
This information will enable Rational to build the next generation of technology to make your kitchen even more efficient. So, complete the survey, contribute to Rational’s innovation strategy and put yourself in a position to win a set of knives and look forward to a bright future.
As you will have noticed, The Chefs’ Forum has been working closely with Rational to keep you updated with the latest information on new products and equipment ranges. There is also a fantastic webinar facility for you to find out all about the cutting-edge features and functionality of the new iCombi and iVario ranges.
Previous winners of Chefs’ Forum competitions showcasing Rational have nothing but praise for the leading combi oven manufacturer. They have hugely benefitted from winning a fantastic F.Dick knife roll worth £350.
Here’s what they had to say about it:
“My F.Dick Rational knives go everywhere with me, they are the best set of knives I’ve had.
I was stoked to win the competition – Huge thanks to The Chefs’ Forum and Rational. Rational is an integral part of my kitchen and I wouldn’t use anything else!”
Andy Chan, Head Chef, Luxury Family Hotels
“I was delighted to win a set of F.Dick knives, they are very comfortable, excellent sharpness, they keep the edge very well – There’s a knife for every task in the kit.”
“I have used Rational for all my career as a chef spanning 26 years. Their equipment is the best in the industry and seems to just get better and better as the technology advances. We would love a new iVario Pro for the college kitchen to show how many pieces of kitchen equipment can be amalgamated into one machine.
My oldest Rational in the college kitchen is 25 years old, practically an antique and still works perfectly.”
Gavin George , Course Lead Chef Lecturer, Coleg Gwent
“Rational are hands-down the best combi ovens. It’s great to see the new iCombi range and the webinars showcasing the latest innovations.”
“My F.Dick knives won in the last Rational competition have proved invaluable. I really enjoy working with them – A truly great prize!”
Matt Budden, Executive Chef, Hilton, Bournemouth
The Chefs’ Forum would like to thank you all for taking part in the survey and wish you the very best of luck in winning this Rational-branded F.Dick knife roll!
CLICK HERE TO TAKE THE SURVEY
The Michelin-starred Vegetarian Scotch Egg: A Thing of Beauty!
Chefs are often at the very forefront of innovation but sometimes that creativity and imagination can push boundaries in completely new ways.
Take the recent dish idea from Sally Abé at The Harwood Arms which has a Michelin star. She wanted to make a new version of her popular Scotch Egg which has a loyal following and cannot be removed from the menu.
However, the aim of the new egg was to make something vegetarian. That got her thinking. The idea she came up with was to use a classic recipe for a Glamorgan sausage which contains cheese and leeks. But, she found she needed something extra to give it a kick.
To do this she turned to a vegan bacon by This! This! Make a plant-based bacon and plant-based chicken and have been incredibly successful. By adding This! Bacon to her Scotch Egg she achieved a first.
No other Michelin star chef has dipped their toes into the plant-based alternative market but it is easy to see that she won’t be the last. Here’s what she said on Instagram when she announced the new dish:
“Our very first vegetarian Scotch egg, based on a Glamorgan sausage with Caerphilly cheese, leeks, potato and @this.uk vegan bacon giving it a lovely smokey note. A real rival to the original!”
This dish brings up an important point about what chefs do: there are no boundaries. The job of a chef is to feed people and if you are able to do this in a way that utilises current ingredients and allows customers to taste new things in a fresh way then that has to be applauded.
By using a plant-based bacon Sally Abé has opened up the flavour of bacon to a group of diners who would never order something like that on a menu. What she has achieved by thinking out of the box is that what is important in her vegetarian Scotch Egg is the flavour and crunch of bacon – not the bacon itself. That is a major breakthrough and it takes a chef of considerable courage to have an idea like that and the imagination to see how to do it.
It also leads to other questions such as how long will it be before a chicken casserole on a menu does not contain chicken but instead contains a plant-based alternative? The blurring of vegan, vegetarian and mainstream is now a fully-fledged trend and chefs need to accept that there are new ways to achieve old dishes and new customers waiting to try them.
Kol Brings Mexican Gastronomy to London!
In terms of sheer variety catering college graduates have a world of choice available to them when they decide their first steps. There are always new restaurants opening and every so often one or two open that just seem to tick every box.
One of these is new restaurant Kol in London. If you know anything about modern restaurants you will be very interested in Kol as it has serious pedigree. The chef is Santiago Lastra from Mexico who has worked with some of world’s greatest chefs including Andoni Luis Aduriz of Mugaritz in Spain and René Redzepi of Noma in Denmark.
Kol, which is Spanish for cabbage, is a rarity. According to Lastra there are only a few examples of authentic Mexican cuisine in the world. Too many Mexican-themed restaurants overlook the real, hidden, beauty that makes the food so special.
“The name comes from the idea that you can take something very simple and make it very special if you want to,” Lastra told GQ Magazine. “And the menu will seem like traditional Mexican food, but will be much more refined and will always use British produce. For example, we use roasted gooseberries to create tomatillos; pistachios become our guacamole. The only things we are bringing in from outside the UK are dried chillies and corn.”
The menu is fascinating. You’ll find a seaweed, chilli and mezcal broth alongside a confit of pork cheek with cabbage leaves, gooseberry and pear salsa and black beans. There’s also a squash sorbet.
The reason to get excited?
Very occasionally a chef breaks new grounds and introduces a cuisine that is unlike anything that has ben seen before. Kol is one of those. Even if you just go for a meal the experience will be memorable. If you decide to pluck up the courage and ask to do a stage you will be rewarded with something that could kickstart your food journey.
