Has Veganuary Ve’gone’uary? Nutcellars Macadamia Nuts are Bang on Trend for 2020!

The Chefs’ Forum conducted some market research into menu trends for 2020 at the end of 2019, huge thanks to all chefs who took part!

Unsurprisingly, many of you quite rightly predicted that plant-based and vegan food would be massive this year!  More people than ever signed up to try a vegan lifestyle throughout January, with numbers looking to top 400,000 by the end of the month. It’s estimated now that between 1 and 3% of the population identify themselves as Vegan. Now February is upon us, is it time to reduce the vegan options on your menu?

Well it seems not. According to the Veganuary team, last year 47% of those taking part planned to maintain their vegan diet after the event and 77% said they were likely to try Veganism again in the future. We’re still waiting for the 2020 figures, which according to the Veganuary team should be available by late March.
But what does this mean for industry and the restaurant trade? Is vegan food only for vegans?
In fact, only 8% of plant-based meals sold in the UK in 2018 were consumed by vegans, with the vast majority being eaten by an increasing number of ‘Flexitarians’ – an estimated 22 million in the UK alone.
It’s this group that represent a growing opportunity for the out of home market, with a 388% increase in vegan takeaway meals sold between 2016-2018. While High Street brands like Burger King and KFC are now offering vegan based foods, an opportunity remains for high end Chefs to develop true innovation in plant-based eating.
The driving forces behind these dietary shifts seem to be predominantly our own wellbeing, with 55% signing up for Veganuary 2019 for health reasons. But unsurprisingly, discerning vegan and flexitarian consumers are also increasingly interested in the ethical and environmental impact of their foods so alongside their nutritional credentials, and this is where Nutcellars Macadamia nuts can provide a simple yet original solution.  Ethically and sustainably grown, these quality Macadamia nuts from Malawi provide a source of important micronutrients such as phosphorus, manganese, copper, and magnesium and are made up of over 60% of beneficial monounsaturated fats. Incredibly versatile, with a creamy texture they make a healthy addition to both sweet and savoury dishes.

Coleg Gwent staged ground-breaking Hospitality Industry Taster Day for Local Schools with The Chefs’ Forum Academy

The Chefs’ Forum Academy launched at Coleg Gwent in September 2019 to enhance employer-engagement for catering and hospitality students at the college.  Wednesday (29) January saw a fantastic showcase of culinary expertise, canapés, cookery demos and butchery take place at Marriott St Pierre (Chepstow) to showcase the industry and drive registrations to Coleg Gwent hospitality courses for the coming academic year.

Executive Chef (Marriott St Pierre), Gareth Hope welcomed students from Coleg Gwent into his kitchen to make canapés, Welsh beef burgers and Welsh lamb haute dogs for the 250 school pupils who attended.  All Welsh lamb and beef were kindly donated by Hybu Cig Cymru (Meat Promotion Wales).  The menu really celebrated all the top-quality ingredients available to chefs in Wales.

Rebecca Harris, Human Resources Manager at the hotel introduced the plethora of careers available, from HR, to hotel and event management and front to back of house in an upscale operation such as Marriott St Pierre and the global travel opportunities with the brand.

Newbridge School, St Cenydd, St Martin’s School attended from Wales, with Dean Magna, Forest High, Dean Academy and Newent School all attending from the Forest of Dean across the bridge.

The GCSE students were served delicious canapès and Welsh cheese from Bwyd a Diod Cymru (Fine Foods Wales Cluster) and mocktails on arrival by the front of house students, lead by the Marriott banqueting team.

The canape menu comprised, welsh lamb faggots with pea puree, braised beef shin and Yorkshire pudding with a horseradish crème fraiche, Welsh rarebit with a Welsh bitter ketchup.

Some inspirational demonstrations then followed assisted by the school pupils:

Merguez lamb sausage and Welsh beef burger-making and hand tying by Master Butcher Mark Cardle, with an insight into careers in butchery and meat marketing by Emily Rees of Hybu Cig Cymru.

Then followed a cookery masterclass by Marriott Executive Chef Gareth Hope, as he cooked Welsh lamb cutlets with potato dauphinoise and pea purée and Welsh lamb faggots. This was all finished and plated with a lamb demi-glace (sauce) and expertly plated for all to admire!

Next was Chefs’ Forum Academy guest lecturer Tom Everard-Fairburn (Thornbury Castle) with his fabulous dessert demo of rhubarb and caramel parfait with caramelised puff pastry, poached rhubarb and apple with an insight into becoming a pastry chef.

The day finished with an éclair filling and decorating competition which was won by Ashleigh Thomas and Keira May Morgan, aged fourteen, both of Forest High School who won an afternoon tea for four people at Marriott St Pierre to enjoy with their teacher and a guest!

Chefs’ Forum Founder Catherine Farinha stated

“It was a real honour to be asked to stage this event by the college.  The Chefs’ Forum Academy is going from strength to strength and feedback from teaching staff and students is fantastic.”

“If a handful of students who attend the forthcoming Hospitality Industry Taster Day event are inspired to study catering and hospitality as a result of the fantastic industry experts on show today, then our work is done.  We are collectively combatting the chef shortage and showcasing how fantastic a career in the industry can be!”

The decision was taken to stage an industry taster day for 14-16’s from local feeder schools to raise the profile of careers within the hospitality in Wales and the fantastic curriculum enrichment offered to students studying catering and hospitality at Coleg Gwent.  The College has invested in an enhanced programme of study which sees guest chefs visit the students in their training kitchens and cook with them for a three-hour session each week.

Helen Lawless, Head of School – Services to People concluded

“Our collaboration with The Chefs’ Forum Academy is working very well indeed for all involved; We have received great feedback from our learners, teaching staff and the chefs as guest lecturers. Professional chefs from all over Wales are coming to teach in our college each week, delivering cookery masterclasses in their unique cooking styles – We are currently the only college in Wales to offer such an intensive level of curriculum enrichment with The Chef’ Forum Academy.  Any young person coming to Coleg Gwent can expect to learn from the very best in the business, in their usual learning environment.  Coleg Gwent is proud to invest in its students: The next generation of hospitality professionals.”

The interactive event aimed to showcase how rewarding and exciting a career in the sector could be and inspire young chefs and industry stars of the future.

The budding young chefs were given the opportunity to speak to representatives from The Chefs’ Forum Academy, Coleg Gwent catering and hospitality lecturers and the Marriott Careers team about careers in the industry, learning at Coleg Gwent and the masterclasses they can expect to enjoy if they choose to study hospitality and catering at Coleg Gwent.

For more information on hospitality and catering courses at Coleg Gwent visit: https://www.coleggwent.ac.uk/learning/full-time/catering-hospitality

The Roux Scholarship adds the £6,000 Mentorship Award to its long list of prizes  

With the deadline for The Roux Scholarship 2020 fast approaching, the Roux Family is delighted to announce an additional £6,000 in prize money, doubling the total available to £12,000.

The extra cash will be awarded to the winner on completion of 15 month’s service with their employer following their win. The aim is to encourage the scholar to share with their brigade the new experiences, ideas and skills learned during their three-month stage in a three-Michelin star restaurant. Should they wish to leave their job before 15 months, the £6,000 will be awarded to their employer to support the brigade’s development in other ways.

Chairman Alain Roux said: “When the winner returns to their kitchen after their stage in one of the world’s best restaurants, their experience is of enormous benefit to the whole brigade. This notion inspired our fathers to start the Scholarship 36 years ago.  Our aim with this new bonus prize is to incentivise scholars to share these fantastic skills over the subsequent 15 months to inspire and strengthen their team.  But should the scholar wish to move on sooner, then the fund will go to their employer instead, to support the brigade’s development.”

Fellow chairman Michel Roux Jr said: “The Roux Scholarship’s star prize – a stage in a three-star Michelin kitchen abroad – is a life-changing experience for our winners.  It really opens doors for them. Should they wish to take up new opportunities soon after returning, then this cash award will help the development of the employer’s brigade regardless.”

In addition to the cash prize and three-month stage in any three-star Michelin restaurant anywhere in the world, the winner of The Roux Scholarship 2020 will scoop a long list of prizes from our sponsors and supporters, as follows:

• A Sustainable Meat and Cheese Box, courtesy of Aubrey Allen, as well as a Butchery Masterclass at their butchery training school, Aubrey’s Academy.
• Two personalised, Roux Scholarship, chef’s jackets, courtesy of Bragard UK Ltd to wear at the competition and awards, plus an additional Grand Chef jacket.
• A trip to Paris, courtesy of Bridor, to attend a workshop at the prestigious baking academy the École Lenôtre, which is set on a barge on the River Seine. The winning chef will attend an exclusive day-long course with their MOF Chef (Meilleur Ouvrier de France), and includes breakfast and lunch. The trip also includes dinner, overnight accommodation and transport from the UK.
• A year’s subscription to print and digital editions of The Caterer for one year, plus two tickets to The Caterer’s annual awards, the Cateys. Known as the hospitality industry’s Oscars, the exclusive, black tie event takes place at Grosvenor House on 7 July 2020.
• A classic collection of  Global Knives and a range of accessories; peeler, fishbone tweezers, tongs, scissors and whetstone sharpener, all contained in a chef’s case.
• Courtesy of Hildon Natural Mineral Water: 36 cases of free Hildon water, delivered as three cases per month (delivery to mainland UK only). PLUS: two Hospitality tickets to the Hildon Archie David Cup in June, starting with a private lunch in the Guards Club house, a five- star view of the polo action from your private seat in the Royal Enclosure, followed by afternoon tea in the Royal Box.
• Complimentary membership of the Institute of Hospitality for one year.
• An exclusive Magnum of Laurent-Perrier Cuvée Rosé Brut, signed by the judges at the final cook-off.
• An all expenses paid trip for two to visit the wine cellars of Laurent-Perrier at Tours-sur-Marne, including a guided tour of the cellars and a tasting of the Laurent-Perrier range. Travel by Eurostar and overnight accommodation with dinner, bed and breakfast.
• A day trip with Mash Purveyors’ forager to learn the basics of foraging and how to harvest and cook the foods found in the wild.
• A coffee machine for the home, plus a trip for two to visit the award winning Caffé Musetti roasting factory with flights, transfers and a night’s accommodation in Milan, courtesy of L’Unico.
• An escorted tour with Regent Seven Seas Cruises aboard one of their most luxurious ships while in port in Southampton, to see how they deliver an unrivalled, exquisite dining experience to over 700 guests – while at sea.
• A four-night trip to New York, courtesy of Restaurant Associates, with a senior member of the Restaurant Associates team, to explore restaurants and the food scene, including flights, accommodation and all meals.
• A day at TRUEfoods followed by a gourmet trip to Portland and Seattle USA, with two senior members of TRUEfoods to explore the cities’ most exciting and enticing restaurants, markets and food stores, including flights, accommodation and all meals.
• A day of Game shooting with one night’s accommodation including dinner, bed & breakfast, courtesy of  Udale Speciality Foods Ltd.
• A signed, framed commemorative certificate, signed by the judges.

The Winner’s Establishment will receive:

• Ten kilos of award-winning coffee from L’Unico (Caffé Musetti)
• A sirloin of aged beef from  Udale Speciality Foods, Himalayan Salt Chamber.

The prizes for the Natoinal and Regional Finalists can be found on the website: https://www.rouxscholarship.co.uk/prizes/

Competition details:

Applicants must submit a recipe via the Roux Scholarship website, before 31^st January 2020, that includes:

One whole fresh MSC labelled hake, gutted, weighing anywhere between 1.6kg – 1.8kg (maximum 2kg) and 600g live whole grooved carpet shell / palourde clams (ruditapes decussatus); together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments.  One of them must include leeks and the other to be a garnish/accompaniment of their choice.  One of these can be served separately if preferred.  A sauce must accompany the dish. Up to two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day. Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February 2020. Further instructions and the rules of the competition, including maximum costings for recipe ingredients, can be found on the website www.rouxscholarship.co.uk

Competition dates

• Closing date for applications – Midnight, 31^st January 2020
• Regional Finals at University College Birmingham and University of West London – 19^th March 2020
• National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6^th April 2020.

Judges: Three-star Michelin chef Björn Frantzén will judge the final as Honorary President of Judges, and some of the country’s best chefs are returning as judges for the regional and national finals: joining chairmen Alain Roux and Michel Roux Jr are Clare Smyth, Sat Bains, James Martin, Simon Hulstone, André Garrett, Rachel Humphrey, Brian Turner and Angela Hartnett.

Competition Time! Win a Set of F.Dick Knives Worth £350 – Fill Out the Rational Questionnaire NOW!

WIN A SET OF DICK KNIVES!

Rational have teamed up with The Chefs’ Forum to find out what your food trends and kitchen dreams are for 2020.

We have compiled two surveys, one for food trends and one for your kitchen dreams. If you can please spare 5-10 minutes to fill in both surveys below – you will be entered into a draw to win one of two sets of F.Dick high carbon knives, with 13 different knives and tools.

To be eligible to win the knife set you must fill in both surveys:
Survey 1
Survey 2

Thank you for your time.

Terms and Conditions:

• The promoter is Red Cherry (Bristol) Ltd t/a The Chefs’ Forum.
• The competition is open to residents of the United Kingdom aged 18 years or over except employees of Red Cherry (Bristol) Ltd 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 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 Friday 24th January 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 follows:
• 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 collected / is delivered.
• 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 Red Cherry (Bristol) Ltd and not to any other party.

Six Colleges Go Forward to Zest Quest Asia 2020 Finals Cook Off in February 2020

Six colleges have won coveted places in the Zest Quest Asia 2020 finals. Loughborough College, New City College, North Hertfordshire College, Sheffield College, University College Birmingham, and University of West London will be competing at a live cook-off to be held on Friday, 7^th February 2020 at Mr Todiwala’s Kitchen, the signature restaurant of the Hilton London Heathrow Airport Terminal 5. The winners will be announced at a Gala Dinner and Awards Night to be held at the hotel that evening.

Founded by Cyrus and Pervin Todiwala in 2013 in collaboration with the Master Chefs of Great Britain, Zest Quest Asia is the student catering competition that recognises outstanding talent, knowledge and understanding of Asian cuisine. The competition is on its seventh round, and is open to all full-time students with British citizenship or permanent UK residency status, who work in teams of three.

So far, over a hundred students have had the opportunity to compete in the finals of Zest Quest Asia. The competition is noted for its rigorous criteria and exacting standards, but also for the range of prizes that await the winners and competitors, not least of which is a 7-day cultural and education trip to an Asian destination. Previous winners have visited India, Sri Lanka, Thailand, Japan, Vietnam, and the Philippines, and the first prize destination is always a kept a closely guarded secret until the Gala Dinner.

Apart from the first prize trip, this year’s finalists are in the running to win a trip to Italy, courtesy of Tilda, a gold sponsor of Zest Quest Asia for the last six years. Other sponsors are Castelnau, Cobra, Glengoyne, Hilton, Meiko, Panasonic, Regale and Robot Coupe.

Cyrus Todiwala said, ‘Narrowing down the entries to a shortlist of six is always a challenge because we’re conscious of the effort and resources invested in each entry. Because of this, and the fact that many Asian cuisines and cooking styles remain a mystery to college students, I believe everyone who chose to participate deserves the highest praise.

‘Congratulations to the six colleges that came through and we very much look forward to great things from you in February. As long as you focus on key areas such as flavour, technique, the use of ingredients, sustainability and presentation, and can prove your knowledge and understanding behind your chosen menus, you can’t go wrong. Very well done so far!’

The Zest Quest Asia final cook off and Gala Dinner and Awards Night will be held on Friday, 7^th February 2020 at the Hilton London Heathrow Airport Terminal 5.For more information and tickets, visitwww.zestquestasia.org. Special accommodation rates at Hilton T5 are also available upon booking.

Bristol Audi Celebrates Q Series with Spanish-themed Charity Fundraiser

The Bristol Audi Showroom, Cribbs Causeway held a spectacular ‘Viva La Quattro’ Spanish-themed festive customer event to celebrate the ‘Audi Q Series’ and raise vital funds for Bristol’s homeless on Wednesday (4) December 2019.

The Spanish-themed event set out to give a festive taste of Spain ‘Bristol Audi-style’ to the hundred and fifty Audi fans who attended in vibrant interactive Salsa dance routines, live Spanish music and impressive Spanish cookery displays. Guests were then treated to an authentic tapas canapé menu and a giant paella cooked live on the demo stage.  The Bristol Audi dealership was filled with aromas of Spanish culinary excellence and a brilliant ambience with authentic Latin flavour!

Guests were welcomed with Codorníu Anna cava, non-alcoholic fruit-filled sangria and tapas canapés laid-on by Private Chefs Manuel Monzon and Carl Pycock, with the help of chefs and front of house students from City of Bristol College.

Stellan and Stephanie Jara, dance duo from Bristol-based salsa school ‘Salsa Souls’ led Bristol Bears rugby players and guests in a brilliant salsa dance class to a sound track of live Spanish music played by the excellent Bristol band, Albino Tarantino.

A silent auction was held on the night raising nearly £1000 for Bristol Homeless Charities; Wild Goose drop-in and Bristol Soup Run Trust. Steve Baker of Wild Goose, Steve Jones of Bristol Soup Run Trust and volunteer, Steph Lam took to the microphone to tell Bristol Audi’s guests of the great work both charities do in providing food, support and shelter for Bristol’s homeless people, raising awareness at this, the coldest time of the year when their services are used the most.

Steph Lam said:

“I am honoured to be able to help Bristol’s homeless people as a volunteer through helping them out with food and shelter, or even providing company or a listening ear.  I am grateful that this evening’s event is highlighting the plight of the homeless in a city that ranks number two nationally for the highest number of homeless people.  Together we can make a difference and help in so many ways and supporting Wild Goose and Bristol Soup Run will do just that.”

Bristol Audi supports the local community in sponsoring The Chefs’ Forum, an industry networking organisation for top local chefs, which bridges the gap between education and industry. Inviting hospitality and catering students from the local college to help cater this prestigious customer event gave the young people valuable work experience and forged links and opened doors with top local employers.

A tutored Spanish wine tasting was conducted by Head Sommelier at Cliveden House, Zareh Mesrobyan as he paired three wines to paella, freshly carved jamon and olives with smoked anchovy.

The ‘Viva La Quattro’ theme was extended to a show-round by Cliff Simmons of Audi UK, where he shared his in-depth technical knowledge with the audience in showcasing the new Audi e-tron and the new Q5 TFSIe, talking guests through a whole range of high-tech features and safety systems designed to protect both the driver and other road users.

Steve Smith, Head of Business at Bristol Audi said:

“This event proved a great success.  Excellence in customer service and product are the Audi brand values and indeed our values at Bristol Audi. It was great to have the Bristol Bears involved in the Salsa dancing masterclass, proving that their footwork is as agile off the pitch as it is on. Showcasing top chefs and optimum levels of hospitality really shows our commitment to customers that we really believe in what we do.  The feedback from guests as well as the dancers, musicians, chefs and students who took part was really positive and it was great to showcase the Q Series alongside the finest Spanish culinary talent, music and dance.”

The evening set out to communicate that the Audi Q models are at a whole new level of luxury and make for a greatly enhanced driving experience. The guests had a fantastic evening and experienced a true Spanish festive fiesta all in aid of an extremely worthy cause at Bristol Audi.

Photography: www.johnblackwell.co.uk

Koppert Cress Launches New Website with Refined Taste!

On the 20th of November  is the official launch of the completely new Koppert Cress website and the company’s new visual identity. The newly developed online platform fits in current website expectations and provides a complete new experience with ease of use, extensive travel stories and a configurator that, based on hundreds of criteria, helps to make the correct ingredient choices.

In 8 languages and every device, visitors are able to make use of the enhanced search functionality, locate the most nearby reseller points and with countless stories, learn more about the world of Koppert Cress.

A unique tool The CressSelector has been developed. The tool helps chefs in their quest for the perfect ingredient match for their menu. Filter among criteria as season, ingredient, technique, taste and even nutrients for the best combination with the Koppert Cress collection.

Now online, check it out www.koppertcress.com

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.

Entries open for The Roux Scholarship 2020: Former finalists Nathan Outlaw and Bryn Williams explain how being a finalist helped their careers

Entries opened on Tuesday 12^th November for The Roux Scholarship 2020 and young chefs all over the country are beginning to create their recipes for hake, clams and leeks in order to submit their entry.

More than a decade ago, top chefs Nathan Outlaw and Bryn Williams were in their shoes. Both chefs progressed to the finals in the early and mid-2000s and ­– despite not winning – found that being part of The Roux Scholarship has been of great benefit to their careers.

Nathan Outlaw, whose Port Isaac restaurant holds two Michelin stars, took part in the competition three times in the early 2000s and still values the experience. He said: “It helped me because it took me out of my comfort zone and pushed me to do more.  It’s easy to sit back and not challenge yourself when you cook in the same kitchen every day.”

The contacts he made have also been of benefit to Chef Outlaw’s career: “Being a finalist gave me a wonderful experience at the age of 22 and 23 that I still cherish today.  The people I met were have helped me in various ways throughout my career.  Also, the Roux Scholarship has a kudos that really opens doors for a young chef.  For someone serious about their craft, it’s worth every minute!”

Bryn Williams got through to the finals in 2005, having also applied the year before, he said: “What I really  enjoyed was being in the mix in one of the best competitions in Europe and cooking against your peers, and being judged by these fantastic chefs. I enjoyed the professionalism of the competition too. It’s a serious competition and you need to be your very best to go through the stages to the final.”

Now that it is several years since he competed, Chef Williams, who is chef-proprietor at Odette’s in Primrose Hill and has restaurants at Somerset House and Porth Eirias in Colwyn Bay, still feels the benefit. “Even now, 10, 12, 14 years later, people say ‘Oh you did the Roux Scholarship’. People know you did it, and you’re on their radar, and that never goes away. Being associated with The Roux Scholarship is the biggest pat on the back you could get.”

Roux Scholarship judge Simon Hulstone took part in the finals twice before he eventually won it in 2003 and knows how valuable it is to the chef’s establishment as well as the chef themselves: “Competing in the finals is not only a challenge to the competitors it’s a chance to showcase what you have learnt from your mentors over the years of training. So not only is it the chef but the establishment that is being tested and highlighted.”

Chef Hulstone also acknowledges that for many chefs, like himself, it takes a few years to finally scoop the top prize. “Everyone who has competed in the Scholarship has benefitted not only from prizes and PR but they have gained a sense of maturity and knowing where they stand as a chef. Most chefs who don’t win would acknowledge they weren’t at the standard that the winner was at for that year, and so they compete again and again giving themselves the advantage of other chefs who are first timers.”

Competition details:

Applicants must submit a recipe via the Roux Scholarship website, before 31^st January 2020, that includes:

One whole fresh MSC labelled hake, gutted, weighing anywhere between 1.6kg – 1.8kg (maximum 2kg) and 600g live whole grooved carpet shell / palourde clams (ruditapes decussatus); together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments.  One of them must include leeks and the other to be a garnish/accompaniment of their choice.  One of these can be served separately if preferred.  A sauce must accompany the dish. Up to two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day. Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February 2020. Further instructions and the rules of the competition, including maximum costings for recipe ingredients, can be found on the website www.rouxscholarship.co.uk

Competition dates

Closing date for applications – Midnight, 31^st January 2020

Regional Finals at University College Birmingham and University of West London – 19^th March 2020

National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6^th April 2020.

Judges: Three-star Michelin chef Björn Frantzén will judge the final as Honorary President of Judges, and some of the country’s best chefs are returning as judges for the regional and national finals: joining chairmen Alain Roux and Michel Roux Jr are Clare Smyth, Sat Bains, James Martin, Simon Hulstone, André Garrett, Rachel Humphrey, Brian Turner and Angela Hartnett.

JEROME CALAYAG ANNOUNCED AS THE WINNER OF S.PELLEGRINO YOUNG CHEF REGIONAL SEMI-FINAL, AND WILL BE REPRESENTING UK & NORTH EUROPE AT THE GRAND FINALE IN MILAN, 2020

LONDON, NOVEMBER 2019 – Following a day of outstanding displays of culinary prowess by some of the most talented young chefs in the UK and North Europe, Jerome Calayag (Sweden) has been announced as the winner and will be participating in the S.Pellegrino Young Chef Finale in 2020. The Grand Finale will take place in Milan on the 8^th-9^th May 2020.

Jerome Calayag won the judges over with his signature dish, Humble Vegetables.

“I am very excited to represent the UK & North Europe in Milan next year at the global final of the S.Pellegrino Young Chef Competition. I’ve spent a lot of time preparing for this evening and I’m grateful for all the support I have received. I’m looking forward to seeing where this competition will take me next.”

The win is even more impressive as this year’s competition saw a huge 2,400 applicants from all over the world were put forward for consideration to the competition, with the level of talent as impressive as ever. Showing initial results of the commitment taken by S.Pellegrino towards gender balance and inclusivity, the percentage of women registered among the candidates increased to more than 10%.

Jerome has won the opportunity to compete for the overall title of S.Pellegrino Young Chef at the final, however a further three young chef’s were also awarded at the semi-final. To reflect S.Pellegrino’s belief in and support of, the transformative power of gastronomy and it’s impact beyond the kitchen, the following three awards have been introduced to the competition to compliment the existing S.Pellegrino Young Chef award:

Acqua Panna Award for Connection in Gastronomy – Voted for by the Regional Mentors, the winner of this award will produce a dish that represents diversity and recognises the beauty of different cultures coming together to create something fresh and exciting.

Timothee Martin-Nadaud (UK) with his signature dish, The World Is Your Oyster

Fine Dining Lovers Community Award – Voted for by the online Fine Dining Lovers community, this award will be for the young chef who best represents their personal belief within their dish.

Nicolas Fagundes Galindo (Ireland) with his signature dish, Flavors And Textures Of Palm And Ox Tongue

S.Pellegrino Award for Social Responsibility – Voted for by Food Made Good the internationally recognized voice on Sustainability in food, this dish will represent the principle that that food is best when it is the result of sustainable practices.

Pippa Lovell (UK) with her signature dish What She Found

S.Pellegrino Young Chef Award won by Jerome Calayag – Voted for by the Regional Jury, this award is given to the chef who has unrivaled technical skills, genuine creativity and an exceptional, strong personal belief about Gastronomy.

All of the winners of the additional three awards will also be invited to attend the Grand Finale, affording them another opportunity to network with some of the biggest names in gastronomy from around the globe.

This year’s UK and North Europe final also saw Killian Crowley – winner of the 2017 UK & Ireland final create a special, four-course celebratory dinner to mark S.Pellegrino’s 120th anniversary.

The success of the UK & North Europe Final of the S.Pellegrino Young Chef Competition was also made possible by Italian Supper Club.

To can find updates with announcements and news ahead of the Grand Finale in May 2020 here: https://www.sanpellegrinoyoungchef.com/en. Follow the story also on Facebook and Instagram via #SPYoungChef.

S.Pellegrino Young Chef nurtures the future of gastronomy, by nesting, discovering and promoting the next generation of culinary talent. S.Pellegrino Young Chef facilitates young talent from around the globe to have access to the gastronomic community, and enables and encourages them to demonstrate their personal belief in the transformative power of gastronomy through their technical skills and creativity. The winner of S.Pellegrino Young Chef will become a positive force for change.

HEALING MANOR HOTEL MEET THE SUPPLIER CAMPAIGN

This month Lincolnshire’s historic Healing Manor Hotel and its 2 Rosette, family and dog friendly pub The Pig & Whistle, has launched its ‘Meet the Supplier’ campaign to showcase the families and faces behind the local food producers and businesses it works with.

There’s no denying the growing emphasis being placed on food chain accountability in our current climate, especially with the latest ‘Brexit deal’ updates never leaving the headlines. Even discounting today’s international political priorities, the consumer is growing more aware by the day of traceability within the food industry, holding businesses accountable for their choices.

For years, this exact issue has been of huge importance at Healing Manor – which today is spearheaded by Steven Bennet, also known as The Lincolnshire Chef, and his partner Charlotte Hay.  With a team of almost 60, the pair strive to source all of the ingredients locally and change menus to adapt to the ever-changing seasons. A feat which has seen strong relationships forged with myriad local suppliers, further solidifying the hotel’s ethos when it comes to provenance.

Charlotte says: “With food and running costs on the up, and Brexit on the horizon, it’s becoming increasingly important for businesses, both small and large, to take responsibility for the sustainability of their offerings and the supply chain behind the product on offer.

“I think it’s more preferent than ever, that as a business we take responsibility to educate our customers and share the story behind the products and dishes we serve. While people don’t necessarily want to know the full ins and outs of every aspect of the supply chain, our customers do like to know that the processes we’re taking to source our ingredients are fair and sustainable. The decision to work with small independent and local businesses does mean than on occasions certain products are more expensive to buy in, and get hold of, and this is why we’ve launched our ‘Meet the Supplier’ campaign. We want to shine a light on exactly how these dedicated businesses work, both with us and independently.”

To kick off the campaign, the duo has shared the story behind Coven Garden – their vegetable producer. Coven Garden, not to be mixed up with Covent Garden, is situated just outside the affluent town of Louth in the beautiful and quiet village of Covenham. Run by Graham, the business took root just over six years ago and Steven has relied on him ever since for quality produce.

Coven Garden, which specialises in growing Lincolnshire vegetables, specialist herbs, micro herbs and edible plants, all started with the seed of an idea – to provide Graham’s two sons, Ben and Sam, with a job. Both autistic, Graham wanted to create an opportunity for Ben and Sam to earn a living and make use of the land they owned in Covenham.

Steve says: “A lot of the suppliers we work with at Healing Manor are people I’ve worked with for more than 20 years. Lincolnshire is one of the country’s biggest producers of food and this is something to be shouted about – there’s a reason it’s known as Britain’s larder. We’re so lucky to have so many independent growers and makers right here on our doorstep.”

As the campaign progresses suppliers featured will amass to 15 at least, and will include:

Stokes Tea & Coffee, Lincoln – A family-run business and Lincoln institution, Stokes’ has more than 100 years of knowledge and experience under its belt, some fascinating snippets of history and wonderfully innovative values.

Amy Jobe’s Lincoln Russet, South Elkington – Home to the most beautiful Lincoln Red cattle, pure bred and raised slowly outside to produce mouth-wateringly good beef with outstanding flavour, texture and appearance. The care and dedication, and value Amy places in her pedigree Lincoln Reds is truly inspiring.

Alfred Enderby, Grimsby – The award-winning producer of smoked fish, Alfred Enderby’s products are the very epitome of tradition. With skills passed down since the smokehouse was first recognisable in 1918, it’s no wonder chefs such as Marco Pierre White rate Alfred Enderby’s as the very best.