Seafish Report Record Fish Sales Since Lockdown
At the start of the hospitality lockdown one of the key chef ingredients went under the radar: fish. What happened has probably changed the industry at least in the short term and for an number of reasons there has never been a better time to eat or cook with fish.
Almost overnight, according to a new report by Seafish, export markets to countries such as China, Italy, Spain and France collapsed. At the same time retail sales soared as the UK began life in lockdown. These have subsequently levelled off to an increased level compared with the same time in 2019. This boom in retail has benefitted supermarkets but also high street fishmongers.
Suddenly, for the first time in years, fishmongers were able to get hold of native fish that were traditionally exported. With markets in Spain closed down fish such as hake, plaice and bass were all in plentiful supply – along with all the other native UK fish such as cod and haddock. Shellfish, especially crab and lobster were also in good supply.
When the hospitality lockdown kicked in businesses along the UK seafood supply chain lost access to their usual markets and new small-scale markets emerged to sell direct. Coastal fish markets adapted and many suppliers set up new routes to sell direct into homes.
It is this trend that should excite chefs. Learning from retail is a new way of considering menus and new dishes. More of the general public are buying fish and, more than likely, will welcome it on menus – especially as it is native and sustainable.
John Watson, owner of traditional fishmongers CFayre in Largs told Seafish:
“We’re selling more fish now than before the pandemic. We’re not sure whether that’s because customers have discovered us, moved away from supermarkets for their fish or are simply appreciating the quality of Scottish fish, but it’s been very positive.”
One of the areas most seriously hit was fish processing and with less fish being taken out of the food chain there was more to go around. This helped to spread the quality of fish hitting the market. However, the frozen and fresh retail market has also seen a boom.
Scott Johnston, Technical & CSR Director at Young’s Seafood said:
“At Young’s, we saw an uplift across our retail business which began in the lead up to lockdown. This started with strong chilled sales and was followed by an uplift in frozen sales as shoppers switched to bigger, less frequent shops and filled up their freezers with 142m fewer shopping trips taken in between March and April.”
A New Way of Learning at South Lanarkshire College
Helen competed in the BBC contest along with teammates Mark Tilling and Samantha Rain. She now lectures at South Lanarkshire College and she tells The Chefs’ Forum how she is dealing with college teaching whilst adhering to restrictions.
How are you coping with college teaching?
At the moment, teaching is coming with its challenges but South Lanarkshire College is trying very hard to ensure that the student experience is not compromised and student and staff safety is our number one priority.
How often are students cooking?
Currently, our students are cooking one day per week at the moment to adhere to government guidelines on social distancing. We have a maximum capacity of 6 students and one lecturer per class to be able to work safely. When restrictions ease, we hope to the students back in more than one day in the kitchen but we have to take it a day at a time.
How have the students coped with the new rules?
The students have been brilliant and really understanding with the COVID restrictions and we are all working together. They are just so pleased to be in the kitchen and our returners are delighted to get hands on again.
How did you work during lockdown?
I adapted my online teaching methods through Microsoft Teams by making my own video demos for students to follow and practice recipes at home. Furthermore, we had group discussions, online quizzes to test knowledge, researching afternoon tea/dessert menus and students designing their own as well as inviting guest pastry chefs and bakers from industry for question and answer sessions. These Q&A sessions were a great success as it gave students the chance to ask questions to chefs they may not always have access to.
When did you start teaching?
I have been in education now for the past year and a half and every day is a school day. It’s so exciting to train the future pastry chefs and give students a chance to change their lives and circumstances. To see progress in a student is so rewarding and I am so privileged to be part of their learning journey. I was like them back in 2013 and then two years later I went on to be in the winning team of BBC’s Bake Off Creme de la Creme. I never would have thought in a million years I could have done that and I remind students that anything is possible.
What was your training beyond college?
I worked in a patisserie in Barcelona called Escriba and there I learned so much. That job gave me the chance to relocate to Singapore for a month where we did the world’s first theatrical pastry event, Fantasia by Escriba, hosted at the Marina Bay Sands convention centre.
Think Willy Wonka and multiply it by 100! A life-size chocolate waterfall, chocolate sculptures, chocolate shoes, masterclasses and theatre all under the one roof. It was a great experience to work with local pastry chefs and students from SHATEC culinary school in Singapore.
I have also worked alongside world champion pastry chef, Jordi Bordas, helping him in classes and also doing courses with him. He is a very important mentor for me and is one of a kind.
I’ve also invested in courses at the Barry Callebaut Chocolate Academy in Vic, Catalonia, and learned from pastry chefs such as Melissa Coppel, Miquel Guarro, Daniel Alvarez, the team of pastry chefs from Tickets restaurant and many more. These courses are not cheap but I see them as an investment, One chef said to me, if you want to do your best, learn from the best, and that’s what I’ve aimed to do. Every day is a school day.
The Savoy Education Trust Back New Restaurant & Kitchen Facility at Bury College
Catering students at Bury College University Centre are excited at the prospect of a new restaurant and kitchen facility that will offer university students a contemporary dining experience. The facility, which is being created by the College with the backing of The Savoy Educational Trust, will provide catering students to cook and serve the wider public on campus and offer cutting edge equipment.
The new restaurant will complement the training kitchen capacity already available at Bury College to offer aspiring chefs, restaurant managers and baristas the opportunity to work in a new hospitality training environment.
Jacqui Taylor, Curriculum Director Creative and Service Industries, Business and Professional, said, “The Bury College Catering department has seen exceptional growth over recent years with the introduction of several new courses including the Higher National Certificate in Hospitality Management and Apprenticeship Standard in Level 2 Production Chef. This new facility responds to our growing area and we are delighted that this new space will benefit our university and adult learners and provide them with a unique experience.”
The student-led kitchens and front of house will allow learners to develop their range of food preparation skills and provide a chance to experience a new live working environment.
Ella Booth, who has recently completed her Level 3 in Advanced Professional Cookery and is now progressing to complete the Higher National Certificate in Hospitality Management, said, “I really enjoyed my Catering course at Bury College, the tutors were so supportive and it helped me to secure a job working in Hospitality. The new facility sounds really good and I am looking forward to using new equipment which will prepare me for work within the industry and will help to improve my confidence.”
This new investment is being co-funded between Savoy Educational Trust and the College and will be situated in the College’s University Centre which houses a wide range of higher education and adult programmes. The space will be re-modelled to offer a modern facility for university students to benefit from.
Margaret Georgiou, Secretary to the Trustees, said, “The Trustees of the Savoy Educational Trust are always keen to offer funding to colleges to enable them to develop their facilities, thus greatly enhancing the realistic work environment for the students, both present and future, and help raise their aspirations.
“If there is to be a successful transition from education to employment, it is vital that students can learn from and practice in modern, relevant, up-to-date facilities whilst studying hospitality at college. Bury College is a great example of industry and education working together to help local businesses find local talent to work locally. The Trustees are delighted to have supported this new facility.”
Zest Quest Asia Summer Challenge Winners Named
Students from Colchester Institute, University College Birmingham and North Hertfordshire College triumph.
(London, 15th September) Students from four colleges were named winners of the first Zest Quest Asia Summer Challenge, the first completely on-line spinoff of Zest Quest Asia, the culinary competition founded by Indian restaurateurs Cyrus and Pervin Todiwala to raise the profile of Asian cuisine among budding chefs. The winner announcements were made via Zest Quest Asia’s instagram and Facebook accounts on Monday, 7th September, with news quickly going viral.
First prize went to Ryan Plummer of Colchester Institute for his King Prawn Tempura Starter served with a mango, red onion and chilli salsa, accompanied by a lemon mayonnaise, burnt butter crumb and micro-coriander. The judges praised Ryan’s decision to recreate an authentic Japanese dish with an original twist. Ryan wins a lunch or dinner for four people, including tutor Colchester Institute tutor Ian Perkins, at Café Spice Namaste, the Todiwalas’ flagship restaurant in Whitechapel.
Hannah Fisher of University College Birmingham was named runner-up for her complex Asian-inspired dessert medley comprising Yuzu parfait with a sesame peanut crumb; Mango sorbet, green tea macaroons, mango sorbet sat on a ginger and almond biscuit; and Sour cherries and handmade chocolate chopsticks. Hannah wins a hamper of Mr Todiwala’s products, including artisanal pickles, chutneys and spice blends.
Kenya Cameron of University College Birmingham and Luke Watkins of North Hertfordshire College both won Highly Commended prizes.
Kenya’s dish comprised a Sticky Rice Ball filled with Pomelo Curd, on a bed of white chocolate snow, with a raspberry and mango gel, hazelnut brittle and Chantilly cream. Luke’s entry was a Honey and Soy Sauce Glazed Duck Breast served with sautéed pack choi, Chinese broth, crispy noodles and garnished with pickled grapes and chillis. Kenya and Luke win personally signed copies of a cookbook by Cyrus Todiwala.
The first Zest Quest Asia Summer Challenge was conceived by the Todiwalas with Murray Chapman, Director of Passion to Inspire and First Contact Chefs. Their aim was to encourage students aged 16-21 with permanent residency in the UK to challenge their imaginations during lockdown by creating an Asian-inspired dish in their own home kitchens and posting the results on-line. The winners were chosen from 18 finalists drawn from seven different colleges.
Ryan Plummer, the first Zest Quest Asia Summer Challenge champion, said, ‘I’m thrilled to be chosen as the first Zest Quest Asia Summer Challenge champion, as the competition was tough, and there were many other great entries. I chose to enter the competition following on from my experience at Zest Quest Asia 2019. Now I’m looking forward to the meal to be cooked by Cyrus. I’d like to thank Colchester Institute and Milsoms Kesgrave Hall for their support.’
Cyrus Todiwala said, ‘We were very impressed by the entries to our first Zest Quest Asia Summer Challenge. The talent and ambition was clear to see. Our champion Ryan stood out for the originality of his dish and how it reflected the ethos of Zest Quest Asia. In fact, all our winners were deserving for the obvious hard work they’d put in and their excellent entries. It was a tough decision.
Street Food is the New Normal
Whilst the rest of Europe were quick to open up vast urban areas to al fresco dining, the UK has mostly been plagued by bureaucracy; slow on the uptake and bogged down by lengthy paperwork procedures. It means that the one consistency of Government advice – that it is safer to be outside than in – cannot be followed successfully by the majority of restaurants. It’s becoming more clear with ever changing legislation that street food has an increasingly important part to play within hospitality.
I realised this more than ever whilst stood within the ruins of Coventry Cathedral this summer. Birmingham’s long standing Digbeth Dining Club had set up there (along with Warwick Castle, Longbridge, and others) for a series of events, driven by a need to find sites more suited to social distancing than their original set-up. Here the traders were lined around the peripheral with everyone seated within the centre. Groups were capped to smaller numbers and they ran ticketed sessions. It was the perfect pop-up to fit the way we were being told to adapt.
“We’ve always been used to quickly adapting to requirements”, Jack Brabant, co-owner of Digbeth Dining Club told us. “Every week we’ve become accustomed to assessing tangibles like the weather and pivoting where needed. In that respect we felt that street food has been in the best position possible to react to the ever-changing COVID-19 situation. But it’s been tough for us all”.
It’s a working condition that suits the traders. They are able to move to different events, and are not affected by the ongoing rental moratorium which threatens to leave many facing eviction come December 31st. Mark Laurie, Director of NCASS, foresees an inevitable shift to trading on private land; “London is operating on 30% of trading at present, which means that rent is 200% too high. Businesses will become wise to a new way of operating without the permanent overheads”. NCASS themselves have had a busy lockdown ensuring all of their members have completed the Certification Scheme so they can legally and safely operate during the pandemic.
With another lockdown potentially looming the future is an ominous one. It’s likely that we will see urban spaces take a village life perspective with businesses travelling to areas where customers can access them on given days, or where permanent street licenses are handed out by councils. One thing is sure, street food will be leading the way with how we go out to eat.
Guest blog by www.meatandoneveg.blog
Industry Professionals Fear an Autumn Slump with the Rule of 6
A new report on the pubs and bars sector has revealed that close to a quarter of licensed premises have yet to reopen according to analysts at Alix Partners. Although this was up by 14% from the end of July there are still 27,000 premises that are still closed. Industry professionals fear an autumn slump could hurt business with the Rule of 6 dominating the conversation. The fear is that consumer confidence will fall as a result and many are urging for common sense. Those premises that are open are sending out a clear message that there is business to be had but you have to be flexible and understanding.
Cyrus Todiwala, chef patron of Cafe Spice Namaste, spoke out in LinkedIn:
“The greatest problem we will all face is the simple fact that messages sent out by our government are not clear and concise at times and this confuses the minds of ordinary folk. In another borough the Police have contacted restauranteurs about the rules and regulations and their enforcement, in our borough the newsletter from the council was more relaxed and did not say how much it affected the restaurant trade but certainly affect the pub trade. In any case this is going to throw a spanner in the already fragile ground we are all treading on in Central London. Just as you get the feeling that people are becoming more adventurous we are hit with another whammy. So YES business will be affected.
If groups of six or more wish to still come we simply have to divide them and not allow them to sit together so long as they are all together normally. People from different groups may pose a problem under new guidelines. They will not be able to greet each other closely.
FURLOUGH. Come October end we shall actually see how well our dear industry holds itself. When furlough stops many of us feel that there will be many who will be forced to shut their doors.”
Steve Locklin, General Manager of The Boat Inn, Lichfield, said: “We have only recently reopened the restaurant and we have been busier than ever. We use ResDiary so we can monitor table sizes and should a party of larger than 6 be required, we are able to split them over several socially distanced tables.
“So far people have understood we are trying our best and the situation is not ideal but we’ve had not complaints so far. Our biggest concern would be another lockdown so it is imperative that people use common sense to help business survive. For now, we are serving all day as opposed to lunch/dinner service to allow us to stagger bookings more but also allowing for more covers during the day.”
Matt Gasden. Senior Sous Chef at Brunning and Price Pubs, said:
“We opened up beginning on July and our business has been busy non stop. We’ve reduced the numbers to 66% inside meaning we’ve lost about 60 covers and taken a few tables outside away to give off a safe feel to the public. People come to us and feel safe and we will carry on doing so to a professional level. I feel like the government are doing enough but it’s getting your customers to listen and obey these orders/laws that have been put in place to help reduce the risk of catching the virus.
Obviously people aren’t happy with the ‘rule of six’ but the quicker we listen to this, the quicker the R rating could drop the better.
Chef Alan Drake summed up the mood of smaller businesses trying to offer and service and stay afloat. He said:
“We opened up a lot later then everyone else, I was waiting for things to get better but in the end opened up due to financial reasons. We watched very closely what other people had done and we have gone over the top, after seeing other peoples mistakes and what problems they were having.
I am especially worried about catching this, age 55, slightly overweight, smoker and type 2 diabetes, so we are strict, we insist our customers sanitise on entry, we take a temperature and a phone number for each and every member of the table, and now a separate phone contact for every single person. Failure to comply they are refused service and asked to leave, though this hasn’t happened yet. I wear a disposable mask and all my staff have to wear a face visor, we think these work better because the customers can see your face and especially your mouth, its surprising how many people lip read in addition to listening!”
SYKES SEAFOOD LAUNCHES A NEW ECOMMERCE WEBSITE TO SERVE ITS CUSTOMERS ACROSS THE UK
UK based seafood supplier, Sykes Seafood, announces the launch of its first ecommerce website to ensure greater order flexibility and a seamless shopping experience, aiming to improve overall customer experience.
Founded in Liverpool in 1862, Sykes Seafood is a family-run business renowned for supplying the highest standard, sustainably sourced freshly frozen seafood for retail, foodservice and manufacturing sectors. The user-friendly website has been designed with accessibility and convenience in mind. Customers can take advantage of a range of benefits, such as live special offers as well as easily purchasing over 200 products available online at their own leisure.
The new website offers a reduced minimum order value of £500, along with benefits including free and selected date delivery. With pre-pay or credit account orders accepted, the site aims to generate additional interest with wholesale customers who can take advantage of cost savings by purchasing direct.
Functionalities such as dynamic basket and case pricing, as well as the ability to quickly re-order and have more production information available at the touch of a button, have been designed to enable effective order management and make shopping online an enjoyable experience.
Alan Dale, Managing Director at Sykes Seafood says, “We’re thrilled to launch Sykes Seafood online shopping. It marks a significant steppingstone in taking our customer service to the next level. Customers have access to order our products anytime, anywhere, across the UK.
“The website has been designed with our core customers in mind – the quick reordering system provides our busy customers with the flexibility to order at ease. It’s the next step-up in supplying our customers, meeting the demand of the market and embracing a move toward technology”.
The introduction of an ecommerce platform underpins the company’s drive in continuing to build a respected and progressive business that serves its customers across the UK, ensuring products are easily accessible and shopping is effortless.
Earlier this year, Sykes Seafood acquired Klaas Puul, one of Europe’s largest seafood processing companies, bolstering plans for future growth in the European fish and seafood market. Find out more at www.sykesseafood.com
Rebecca Saunders Showcases New Chefs’ Forum Academy Virtual Masterclasses!
The Chefs’ Forum has launched a new scheme to help chefs reach college students by offering a remote masterclass followed by a live presentation in class. The scheme is organised and run by Rebecca Saunders, The Chefs’ Forum Academy Coordinator.
Many of you would have heard of Rebecca before as she managed all guest lists for Chefs’ Forum events. With recent announcements re: Covid-19 restrictions, these are now on hold once more. The Chefs’ Forum Academies however continue to thrive as there is unprecedented demand for virtual masterclasses and distance learning.
We would like to take this opportunity to sincerely thank all chefs who have produced virtual masterclass so far. It is fantastic to see chefs being so supportive of our colleges and continuing to inspire and enthuse the next generation, despite the current situation massively affecting our industry.
Jason Benn, Industry Manager for Hospitality & Catering, Travel & Tourism at City & Guilds said
“In these extremely trying times, it’s never been so important for chefs to support our colleges with their virtual learning requirements. I am delighted to see Chefs’ Forum Academies in our City & Guilds college centres leading the way and now adapting to new ways of working to maintain employer engagement and curriculum enrichment objectives in colleges all over the country.”
Because of Covid restrictions guest chefs at some Academy colleges have been prevented from appearing in class in person. However, the new scheme allows chefs to continue the work they have been doing of mentoring young students by using pre-filmed recipes.
“What we do is work with the chef who was supposed to have a session in college,” Rebecca explained. “What happens now is that we send a camera crew to their kitchen and film their masterclass. This is done in conjunction with the scheme of learning at the college, so it is in line with the curriculum.
“For example, we’ve got one coming up with Rob Howell from Root who is a vegan chef. He’s done a Somerset beetroot, cucumber, yoghurt and candied walnut dish. The students will watch him make it on the screen and then attempt the same dish themselves.
“At a later date there is a live-stream on Google Meet or Zoom where the students present their efforts at recreating the same dish by bringing them up to the camera in turn. The chef, who is watching from their kitchen, is then able to give comments and advice to each student as if they were there in person. There will also be the opportunity for the students to hold a live Q&A session with the chef. So far, it’s worked really well and we have a list of chefs who are all taking part. The first live class with Richard Davies of Calcot Hotel & Spa will take place the week after next.”
Any chef interested in teaching in The Chefs’ Forum Academy should contact Rebecca Saunders: rebecca@redcherry.uk.com
Chefs taking part include:
- Rupert Taylor at Bowood Estate
- Tom Booton at The Dorchester (London)
- Dominic Teague at One Aldwych (London)
- Dipna Anand at Brilliant Restaurant (London)
- Cindy Challoner – GBM contestant 2019
- Richard Davies at Calcot Hotel & Spa
- Carl Cleghorn at Thornbury Castle
- Muraliraj Narashimaraj at Bandook
- Rob Howell at Root
- Michael Nizzero – Chef Consultant
- Tom Westerland & Dean Westcar at Crockers Henley
- Joe Bartlett at The Lake Country House
The Anger for No Shows is Palpable. So What is the Answer?
“Some pr@£k called Steve is getting a 2am call from me asking if he still wants his 7pm table” a tweet from a chef I follow reads. Just like that we’re back to it. We’re back once again discussing no shows in restaurants.
The anger for no shows is palpable. What was once highly damaging is now fatal to an industry already beaten down with reduced covers and increased scrutiny in a post COVID world. The estimated 20-25% of all bookings which are cancelled equate to around 16 million pounds of lost revenue. This comes at a time when restaurants have received largely no help for rent on properties sat dormant for the majority of the year. And these aren’t costs they can plan for with timetables. The tables are set by the front of house who are waiting for you, and those chefs have been prepping all morning waiting for your arrival. A cancellation might have eased the demand, but by not turning up you’re facing a wrath not seen by chefs since Delia Smith told people how to boil an egg.
I’ve paid close attention to it of late, hell I’ve even tweeted myself about what I consider poor form, but what difference can I make? My honest opinion is anyone who does follow me on Twitter (and you absolutely should) is unlikely to be the kind who makes multiple reservations and chooses the place on the night. I thought #nomorenoshows was a lovely idea for the part of the country who don’t think a hashtag is the reason they have to be indoors by 9pm. We need a universal solution, one that appeals to everyone, because it’s clear that the public don’t discriminate as to where they don’t show up.
I asked Si Toft of The Dining Room in Abersoch for a quote on this. “How much can I swear?” he asked. It’s that kind of mood. Another restaurateur and I spoke about the need to change the attitude of the diner, how this is a culture which simply wouldn’t have existed in previous decades. It’s not as simple as taking card details because they’ll cancel the card, and while full payment via systems like TOCK are great, it only works for the kind of desirable restaurant which are often not the impulsive neighbourhood places we also want to see thrive. No reservations means no cancellations, but it also means queues and is simply not workable for some business types. I pose the question that perhaps deposits in line with a percentage of the expected bill could work but he bats it down. Not everybody has the budget to pay someone to sit on a phone all day taking payments.
So what is the answer? I have no idea. Someone on Twitter suggested rewarding dinners for turning up on future bookings, though to me that sounds too close to rewarding your puppy for not dumping on the rug. Maybe we just need to be better humans and understand that every time we don’t show for a restaurant we risk not having it as an option in the future. As Si Toft said so bluntly “until people care that they are ruining other people’s livelihoods for their own convenience, or through bad manners, we won’t be able to do anything about it”. Maybe we need to start phoning them at 2am in the morning to see if they still want that 7pm table. Maybe that’s the answer.
Guest blog by Simon Carlo www.meatandoneveg.blog
The Chefs’ Forum Academy at The Manchester College – Enrolling Now!
The Chefs’ Forum Academy will kick off this year’s weekly masterclasses at The Manchester College with a stellar line-up of guests throughout September – and it’s not too late for new students to enrol!
The Academy provides students at The Manchester College with weekly sessions, where they can access industry standard mentoring and receive expert advice and education about the catering sector.
This year’s series of masterclasses starts on Monday 14 September with Duncan Dickinson, Owner and Head Chef of Herb & Spice Catering, followed by Gary Weir, chef at Gorilla, and freelance chef Darren Cooper.
Speaking about the sessions he’s led, Randall & Aubin Head Chef, Rory Lumsden, said: “It’s been a great opportunity for us to work in partnership with The Chefs’ Forum and The Manchester College, to give the students exposure. I personally have enjoyed both my sessions with the College and through that, I’ve given two students full-time employment with us.
“I’m looking forward to more collaboration between myself and The Chefs’ Forum together with The Manchester College to do this in the future and continue our strong working relationship.”
Now in its second year, the partnership between The Chefs’ Forum Academy and The Manchester College also offers students unrivalled access to the expertise of the country’s best chefs, the opportunity to work at prestigious restaurants and exposure to industry-standard kitchens.
Doug Crampton, Head Chef at James Martin Manchester, who also led a masterclass at the College last year, recently sponsored prizes for four students who achieved the best results in the last academic year.
Doug said: “It’s been great to support The Manchester College through The Chefs’ Forum. I was really impressed with the students’ skills and enthusiasm during our masterclass. It was also a prime opportunity to search for some new talent, so we’ve already had a few people who’ve come to work for us through that.”
You can find out more about The Manchester College’s Industry Excellence Academy for Hospitality & Catering by watching their recent Couch to College session, in which Simon Wood, Patron of The Chefs’ Forum Academy, joined college tutors in showcasing the College’s world-class facilities and course options.
“I look forward to welcoming students back into my restaurant once restrictions are lifted and, in the meantime, I am so grateful to be able to help inspire budding young chefs and hospitality professionals to join our fantastic industry,” Simon said.
