TOP CELEBRITY CHEFS BACK MEATBALLS MONTH
Top celebrity chefs – including Tom Kerridge, Angela Hartnett, Tom Parker-Bowles, Ken Hom and Chef to the Royal Family, Mark Flanagan – are backing a month-long ‘Meatballs Month’ national campaign which aims to raise money to fund ‘Muscle Dreams’ – transformational experiences for young children with the muscle wasting disease muscular dystrophy.
Meatballs Month is the brainchild of the Muscle Help Foundation (MHF) charity; the campaign aims to ignite the nation’s appetite for meatballs but at the same time encourage the flexing of fundraising muscles by throwing a meatball meal or party during the month of November.
Members of the public can download a kit from www.meatballmonth.com which provides invites, name cards and a fundraising guide to help organise a meatball party/dinner for friends and family whilst raising money for a Muscle Dream experience.
Since it costs just £1,600 to fulfil each experience it is hoped that the initiative will result in the delivery of many more magical moments for children and young people with muscular dystrophy. The standalone website features a host of delicious meatball recipes put together specifically for the campaign by some of the world’s finest chefs which in addition to those listed above also currently include Matthew Williamson (Rudding Park), Ben Tish (The Stafford Hotel & Norma), Hayden Groves (Executive Chef, Baxter Storey), Cyrus Todiwala (Café Spice Namaste), Andrei Lussmann (Lussmanns Fish & Grill Restaurant Group) and Head Chef Francesco Migliorin of Ristorante Frescobaldi.
Meatball party hosts can either choose a celebrity recipe for their party or conjure up their own culinary meatball masterpiece! Guests are urged to make donations – collected either by the party host and submitted or by individuals who can donate online. In addition to raising valuable funds, Meatball Month is also designed to raise awareness of muscular dystrophy, a disease which currently has no cure.
The average lifespan of someone with muscular dystrophy is 22 years old making the need to realise a child’s Muscle Dream all the more compelling – providing a life-changing experience for the beneficiary and a lasting memory for all the family to reflect upon during darker times. All participants are encouraged to share their meatball creations via social media, using the hashtag #meatballmonth.
A number of butchers and restaurants are also putting their weight behind the campaign, selling meatball packs and adding meatball dishes to their menus, and then donating a % of their takings to the charity. Every child’s dream experience is personalised and MHF reports a number of benefits including improved confidence, greater self-esteem, increased sense of hopefulness and a powerful shared identity connecting the recipient with other families living with muscular dystrophy.
Key supporters of the charity’s Muscle Dream initiative include the Porsche Experience Centre at Silverstone. 2020 will see the company host its 10th annual Muscle Dream Driving programme in support of the charity. Next year 10 young people and their families will enjoy an incredible two days at the centre, when the lucky petrol-head recipients from the across the UK will have the opportunity to ‘light-it-up’ on Porsche’s own dedicated track!
Many organisations have given their time and services for free, these include Airbus, Marriott International, Hilton, Tesla and global events agency, BCD Meetings & Events to name a few. Celebrities who have lent their support include Lewis Hamilton, Al Pacino and Ray Mears. Via this campaign, The Muscle Help Foundation (www.musclehelp.com) is aiming to help realise many more Muscle Dream experiences. To date, the charity has delivered 297, leaving a further 360 to go before it reaches its goal of 657, that’s one for every muscle in the human body. As the charity says, that’s the #powerof657.
Launch of Roux Scholarship 2020: Björn Frantzén appointed as Honorary President of Judges
As the Roux Family launch the Roux Scholarship 2020, they are delighted to announce that Sweden’s first three-star Michelin chef Björn Frantzén joins the competition as Honorary President of Judges.
Chef Frantzén has held three Michelin stars since 2018 and will be hosting last Roux Scholarship 2019 winner Spencer Metzger for his three-month stage from January. Frantzén, one of Europe’s best restaurants, was the the first Swedish restaurant to be awarded three stars by the Michelin Guide. Located in the Norrmalm district, Frantzén hosts an intimate crowd of just 23 guests each night.
Chef Frantzén said: “It´s a great honour to be asked to join as Honorary President for 2020. Having spent more than six years in the UK during my early career, the Roux Family has also been important for my own cooking. I still remember going past the legendary Le Gavroche every morning to work and dreaming of one day running my own Michelin establishment. So, it´s with great pleasure I’m joining the legendary Roux Family for such an important cause in inspiring and making sure our industry is taking care of young talents; without them, our loved industry is nothing.”
Chef Frantzén is the fifth Honorary President of Judges to play a part in the Roux Scholarship. He follows such revered chefs as Pierre Gagnaire, Anne-Sophie Pic, Michel Guérard and Peter Gilmore in the role.
Chairman Alain Roux said: “It’s a privilege to welcome Björn Frantzen as our Honorary President. He is a modern icon, an astonishing chef, and easily one of the most exciting and creative chefs working in Europe today. Björn’s breathtaking cuisine combines flawless Japanese techniques and flavours with the most sublime Nordic ingredients to create dishes of exceptional beauty and taste. Björn shares our passion for inspiring young chefs and we cannot wait for him to join us in this year’s competition.“
While fellow Chairman Michel Roux Jr said: “I’m so pleased that Björn has accepted to be our Honorary President of Judges for 2020. He is one of the most talented chefs I know and is an inspiration to all in our industry. We’re delighted Spencer will be conducting his stage at Frantzén; and now that Björn is joining us to judge the competition, our 2020 finalists will have the chance to cook for him as well.”
Competition dates
- Recipe ingredients announced and entries open – 12th November 2019
- Closing date for applications – 31st January 2020
- Regional Finals at University College Birmingham and University of West London – 19th March 2020
- National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6th April 2020.
Roux Scholarship 2019 Winner Spencer Metzger Set to do Three-month Stage at Restaurant Frantzén, Stockholm
Winner of the Roux Scholarship 2019 Spencer Metzger will conduct his three-month stage at the three-star Michelin restaurant Frantzén in Stockholm from January 2020. He will be the first scholar to do his stage in Scandinavia, a region that continues to impress international food critics with its culinary prowess.
After winning the Roux Scholarship in April this year, Spencer spent a few weeks carefully considering his options and even travelled to Stockholm in May to eat in Frantzén and see the Swedish capital as part of his research. He said: “It was the best dining experience I have ever had; every single detail was thought out from the moment you walked in ‘til you left. The team worked seamlessly together and had a genuine love for their profession and the restaurant. The food is focused on the finest ingredients elevating them into complex, delicious and clever dishes, which I found really inspiring. I am really excited to be immersed in the team and be part of the work which goes into creating this amazing experience.”
Frantzén is widely regarded to be one of the best restaurants in Europe, having gained its third Michelin star in 2018 – the first Swedish restaurant to be awarded the accolade. The restaurant started as a small dining room, but in 2016 it transferred to larger premises; a three-storey 19th-century townhouse in the Norrmalm district. Spencer will be working closely with Head Chef Charlie Benitez, who said:
“We are looking forward to welcome Spencer to Stockholm and introduce him to the gastronomy of Frantzén but also introduce him to the way we work.”
On confirmation of Spencer’s stage, the star prize of the competition, chairman Michel Roux Jr said: “Frantzén is truly exceptional; I was blown away by my last visit and am envious. Bjorn Frantzén’s style is respectful of nature, full of panache and bold flavours built on classic technique. While in Stockholm, Spencer will have a chance to immerse himself in the world-renowned Scandi food culture, an experience every chef dreams of.”
Meanwhile, Spencer’s choice gives fellow chairman Alain Roux the excuse to dine at Frantzén: “The only country I have visited in Scandinavia so far is Denmark and I have not yet had the pleasure of visiting Sweden or having met Chef Frantzén. I know the experience will be brilliant for Spencer. I can’t wait to share his feedback and vision of the dining scene there.”
The Latest News from Rational AND Your Invitation to a FREE Vario Cooking Center® Cook Live Event Near You!
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The Locksbrook Inn raises £1,165 for local primary school
The Locksbrook Inn has made a sizeable donation to Newbridge Primary School this week. The pub has for the last 6 months donated 50p from the sale of every children’s meal to charity. The team pick a different charity every six months, and this time around they collected an impressive £1,165 to donate to the school.
On Monday 23rd September, head teacher Gill Kennaugh invited Joe Cussens (Bath Pub Co Managing Director) and some of The Locksbrook staff to attend the children’s afternoon assembly. The assembly focussed on how donations to the school really help make a difference to the children’s education – with money raised going towards replacing windows, painting walls and equipment.
Gill was thrilled to receive the donation from the local pub. “Thank you, sincerely, to the Bath Pub Company who generously donated £1,165 to Newbridge Primary School on Monday 23rd September. Our school and wider community are very important to us, and through our school values we promote collaboration and citizenship.”
“The funds donated will support our plans to enhance our school site,” continued Gill. “We want to make areas of it more accessible, whilst promoting a healthy lifestyle and supporting everyone’s wellbeing. Thank you to everyone concerned within the company; this donation will make a difference to everyone.”
“We’re delighted that we’ve been able to support our local primary school,” added Joe Cussens, “and would like to thank all our customers who have helped us to make this happen. We believe that a good pub should be more than just about serving great food and drink – it should be at the heart of the community and look for ways to support that community, just as our customers support us. Presenting this cheque to the school was a real thrill – it was lovely to meet all the children and hear how our contribution will help the school.”
Cyrus Todiwala Announces Sale of Tickets for Zest Quest Asia 2020 Gala Dinner and Awards Night
Cyrus Todiwala OBE DL has announced that tickets have gone on sale for the 7th Zest Quest Asia Gala Dinner and Awards Night to be held on Friday, 7th February 2020 at the Hilton London Heathrow Airport Terminal 5 (Hilton T5).
Featuring an Asian-inspired canape reception to be prepared by outgoing Zest Quest Asia champions, University of West London, the dinner will feature a multi-course menu with wines prepared by Cyrus and eminent guest chefs.
Earlier in the day, teams from finalist colleges will be competing in a cook-off, helping to fulfil the aims of a competition founded by restaurateurs Cyrus and Pervin Todiwala of Café Spice Namaste and Mr Todiwala’s Kitchen (as well as the soon to open Tandem restaurant in Leicester) with the involvement of Master Chefs of Great Britain. The students, who must have British citizenship or permanent UK residency status, would not only have demonstrated their talent and flair for Asian cookery, but earned the right, as part of their prize, to immerse themselves in Asian cultures and Asian-inspired experiences. To-date, six college teams have gone on to win the Zest Quest Asia crown. The competition is currently open for entries.
Cyrus Todiwala said, ‘I want as many people as possible to save the date for our Zest Quest Asia Gala Dinner and Awards Night, and if possible start booking tickets, for a fantastic evening that will cap our 7th Zest Quest Asia competition. I hope that we will be joined by our friends in the hospitality industry and the education and training sector, as well as participating colleges, parents and everyone interested in cheering on and celebrating ambitious and talented student chefs.
‘Diaries start filling up this time of the year, and we want to make sure that our Zest Quest Asia Gala Dinner and Awards Night is up there among the events no one can afford to miss!’
Zest Quest Asia 2020 enjoys significant support from industry. Confirmed sponsors include Hilton, Cobra Beer, Panasonic, Tilda, Meiko, Regale, Robot Coupe, Glengoyne, and Castelnau.
Tickets are now on sale for the Zest Quest Asia Gala Dinner and Awards Night on Friday, 7th February at 6.30pm at the Hilton London Heathrow Airport Terminal 5. £90pp and £850 for a table of 10. Book at https://bit.ly/ZestQuestAsia2020 or contact assistant.cyrus@gmail.com/assistant.cyrus@cafespice.co.uk
22 NEW BIB GOURMANDS IN THE MICHELIN GUIDE GREAT BRITAIN AND IRELAND 2020
Ahead of the launch of the Michelin Guide Great Britain & Ireland 2020, Michelin is delighted to announce this year’s Bib Gourmand awards. Named after Bibendum – the Michelin Man – the Bib Gourmand distinction highlights restaurants which offer ‘good quality, good value cooking’.
“Bib Gourmands are not just about value for money – the pricing must go hand-in-hand with quality cooking. In uncertain times, our readers are looking for ways to spend their money wisely and our Bib Gourmands promise a good meal at a great price,” says Gwendal Poullennec, International Director of the Michelin Guides.
He continues, “Our Michelin Bib Gourmand may be less famous than our Michelin Stars but this distinction has a big following among our readers. Chefs are proud to be able to offer great food at affordable prices and are striving to earn recognition for this. Our Michelin Inspectors are always on the look out for new Bibs and have been excited to discover many hidden gems this year.”
There are 22 new Bib Gourmands in the 2020 Michelin Guide, bringing the total to 132. Three new restaurants join the London Bib Gourmand selection. Bancone focuses on freshly made pasta and offers incredible value for money considering its central location. Two Lights in Shoreditch offers playful modern American dishes, while Berenjak in Soho is from the same stable as Gymkhana and Bubbledogs and is modelled on the hole-in-the-wall kebab shops of Tehran.
These restaurants are joined by 11 others across England. A number of establishments serving small plates make the list: quirky hotel eatery The Set in Brighton; BOX-E, a compact, pared-back place set within a converted shipping container in Bristol; laid-back wine shop and bistro, the Beckford Bottle Shop, in Bath; rustic former joinery grain in Colchester; Spanish restaurant Pilgrim in Liverpool’s trendy Duke Street Market; friendly little café Violets on the vibrant historic quayside in Newcastle upon Tyne; and hidden gem Arya in the centre of Ramsgate.
Rebecca Burr, Director of the Michelin Guide Great Britain and Ireland, comments: “While there’s no set formula for a Bib, we have seen a trend for great value sharing plates this year. While many diners still like to celebrate occasions with a traditional three course meal, less structured menus are now also on the rise, as guests search for more flexible ways of dining.”
Two pubs receive a ‘BG’: The stylish Duncombe Arms in Ellastone and the Wiveton Bell in Wiveton. Sardine Factory on the quayside in Looe and pretty Hitchen’s Barn in Oakham, which offers fiercely seasonal dishes, are both also added to the 2020 guide with a Bib Gourmand. Three restaurants join the Bib Gourmand selection for Scotland: Tom and Michaela Kitchin’s modern dining pub, the Bonnie Badger in Gullane; sweet little neighbourhood spot, Merienda in Stockbridge, Edinburgh; and stylish Provender in the lovely Borders town of Melrose, a family run affair. Balloo House – a pub in a characterful former farmhouse in Killinchy – joins the Northern Ireland selection.
The Republic of Ireland has four new Bibs. Circa in Terenure is a laid-back neighbourhood spot run by four friends; riverside Thyme in Athlone sees natural flavours drawn out of regional ingredients; Land to Sea in Dingle focuses on meats from the surrounding fields and fish from local waters; and stripped-back bistro Uno Mas in Dublin offers flavour-packed Spanish dishes.
The full selection of the Michelin Guide Great Britain and Ireland, including all Michelin-Starred restaurants, will be unveiled at The Hurlingham Club in Fulham, London, on Monday, October 7.
MARY BERRY AWARDS THIS YEAR’S WINNER OF THE COVETED JULIA CHILD SCHOLARSHIP BY LE CORDON BLEU
Le Cordon Bleu London has announced the winner of the coveted Julia Child Scholarship by Le Cordon Bleu. London native, Bianca-Tia Mesuria was the chosen candidate having beaten off immense competition with entry numbers for the prize at a record high this year.
As a global leader in culinary, wine and management education, Le Cordon Bleu London have a long standing reputation for providing aspiring Chefs and Food Entrepreneurs with all of the necessary skills for success. With a plethora of Diplomas and Short Courses on offer, Le Cordon Bleu London has carefully compiled this year’s Scholarship Award together with their esteemed partners.
Le Cordon Bleu alumna Mary Berry announced the winner at a stunning Champagne and Canape Reception at the world-famous school on Monday night.
She said;
“It is a joy to be here this evening to present the Julia Child Scholarship Award. Seeing the passion all the candidates have for food is wonderful, and I truly hope this is the start of an exciting careerfor each of them. Bianca-Tia Mesuria is a worthy winner, and starting her journey with Le Cordon Bleu, I am sure she is set for success!”
This year’s prize aims to provide aspiring food entrepreneurs with the essential skills for business success. The prize, worth over £40,000, includes a place on Le Cordon Bleu’s Diplôme de Pâtisserie, recognised globally as one of the most respected culinary qualifications in pastry and baking; a three month Le Cordon Bleu Diploma in Culinary Management; an internship at the iconic Savoy Hotel; and 12 months luxury accommodation provided by Londonist.
The uniqueness of this prize is the holistic view it offers the winner when it comes to education but also hands on industry experience. Le Cordon Bleu London have partnered with some of their hugely successful alumni (including Luiz Hara; Georgia Green; Dhruv Mittal and Evelina Ogorzalek) who, having taken the brave steps to change their own career paths, will now offer one-to-one mentorship of Bianca-Tia to share their own learnings and experiences in building thriving food businesses.
Bianca-Tia will also receive an exclusive prize from Churchill, the leading manufacturer of innovative tableware, as well as a 12-month membership with The Federation of Small Businesses (FSB) and tickets to The Business Show.
Culinary Arts Director at Le Cordon Bleu London, Chef Emil Minev, commented;
“We are always staggered at the quality (and quantity!) of entries for the Julia Child Scholarship, and this year was no exception. The uniqueness of this prize is that it provides a 360 view of the industry, highlighting the infinite possibilities of having a career in the food world.”
The standard of entries for 2019 was impressively high, and so second place and third place runners-up were announced as Kirsty Massa from Sandwich, Kent and Elizabeth Melia from Liverpool. Both will receive high-performance kitchen knives from Zwilling.
Walter Rose Director Clothed as Liveryman at London’s Butchers’ Hall!
L-R: New Liverymen, Steve Cook, Martin Anderson, Master Graham Baker, Colin Turner and Graham Penny
On Friday 6th September, approximately 200 liverymen of the Worshipful Company of Butchers gathered for the first Court Lunch at the newly opened Butchers’ Hall following its refurbishment over the last four years.
It was a particularly special occasion for third generation butcher, Steve Cook, Director at Walter Rose as he joined three other industry-leading butchers to be clothed as a Liveryman by The Worshipful Company of Butchers.
On this special day for The Worshipful Company of Butchers, four new liverymen were clothed: Martin Anderson, Graham Penny, Colin Turner and Steve Cook pictured above.
Liveryman, Steve Cook said
“It has been a true honour to have been clothed as a Liveryman today, a proud moment that our family’s love for the industry spanning four generations has been recognised. I am humbled to join the Worshipful Company of Butchers and I look forward to sharing knowledge and best practice together with my fellow Liverymen to enrich the British meat industry today and for the future.”
Steve is now heading into retirement and sons Jack and Charlie Cook have taken the reigns of the business based in Devizes, Wiltshire, but to receive this honour at the end of a career dedicated to the meat industry is truly an honour indeed. Walter Rose & Sons sponsor The Chefs’ Forum and support events all over the country with expert butchery demonstrations to chefs as leading catering butchers in the UK.
The Worshipful Company of Butchers is one of the oldest of the 110 City of London Livery Companies – The Company can trace its roots all the way back to 975 AD – and is ranked 24th in order of precedence.
The Livery Company offers a unique centre-point to the British meat industry and is at the heart of one of the country’s biggest and most important trades. Membership unites individuals from all sectors of the industry and beyond, who, together, embrace and seek to enhance the Company’s commitment to Charity, Education and Fellowship.
The Company continually seeks to increase its role within the meat industry and staging events like this one continually raise the profile of the meat industry and all of the experts who contribute towards it on a national level in recognising a lifetime of work to enhance and enrich the industry.
Commenting on the multi-million-pound refurbishment of Butchers Hall, Master Graham Baker said
“Welcome home, four years on and eleven million quid later!”
He continued
“The refurbishment of Butchers’ Hall now combines top-class facilities with the warmth, tradition and style of the meat industry’s spiritual home. We’re very keen that our industry takes advantage of all we offer as we strive to put Butchers’ Hall back at the centre of the meat industry.”
On Friday 6th September, approximately 200 liverymen of the Worshipful Company of Butchers gathered for the first Court Lunch at the newly opened Butchers’ Hall following its refurbishment over the last four years.
It was a particularly special occasion for third generation butcher, Steve Cook, Director at Walter Rose as he joined three other industry-leading butchers to be clothed as a Liveryman by The Worshipful Company of Butchers.
On this special day for The Worshipful Company of Butchers, four new liverymen were clothed: Graham Penny, Colin Turner, Steve Cook and Graham Penny pictured above.
Liveryman Steve Cook said
“It has been a true honour to have been clothed as a Liveryman today, a proud moment that our family’s love for the industry spanning four generations has been recognised. I am humbled to join the Worshipful Company of Butchers and I look forward to sharing knowledge and best practice together with my fellow Liverymen to enrich the British meat industry today and for the future.”
Steve is now heading into retirement and sons Jack and Charlie Cook have taken the reigns of the business based in Devizes, Wiltshire, but to receive this honour at the end of a career dedicated to the meat industry is truly an honour indeed.
The Worshipful Company of Butchers is one of the oldest of the 110 City of London Livery Companies – The Company can trace its roots all the way back to 975 AD – and is ranked 24th in order of precedence.
The Livery Company offers a unique centre-point to the British meat industry and is at the heart of one of the country’s biggest and most important trades. Membership unites individuals from all sectors of the industry and beyond, who, together, embrace and seek to enhance the Company’s commitment to Charity, Education and Fellowship.
The Company continually seeks to increase its role within the meat industry and staging events like this one continually raise the profile of the meat industry and all of the experts who contribute towards it on a national level in recognising a lifetime of work to enhance and enrich the industry.
Commenting on the multi-million-pound refurbishment of Butchers Hall, Master Graham Baker said
“Welcome home, four years on and eleven million quid later!”
He continued
“The refurbishment of Butchers’ Hall now combines top-class facilities with the warmth, tradition and style of the meat industry’s spiritual home. We’re very keen that our industry takes advantage of all we offer as we strive to put Butchers’ Hall back at the centre of the meat industry.”
The Hall now has a roof garden with fabulous views over London and many liverymen enjoyed a champagne reception there to toast their return to the Company’s home prior to lunch. A great event was had by all and it was certainly a proud day to remember for Steve Cook.
Photography: Norman Hatcliff
Koppert Cress Joins forces with The Chefs’ Forum Academy to Deliver New Two-year College Module on Microgreens!
Koppert Cress is the world’s leading grower in terms of horticulture and microgreens. Its history dates back to 1987 and once again, it is leading the way with the introduction of Koppert Cress centres of excellence as part of The Chefs’ Forum Academy roll-out strategy in four prestigious UK catering colleges.
The programme and generous college support by Koppert Cress comes at a time when it is evident that there is a lack of education and training in cresses and microgreens and Koppert Cress hope to fill 
that gap; who better to do it than those who understand the qualities, varieties and potential of the many fantastic products they grow?
This week, Koppert Cress flew Chefs’ Forum Founder, Catherine Farinha, Cara and Jen from The Staff Canteen and thirty students, chefs and college lecturers out to their Rotterdam headquarters in Holland to learn all about the fantastic range of herbs and microgreens grown in their world-leading greenhouses. The food industry professionals were fascinated to learn of the horticulture and science behind the production of Koppert Cress’ world-class microgreens and specialties range.
Denise Charles, Head of Curriculum – Service Industries at West London College said
“This trip has been absolutely fantastic. It was so beneficial for me to meet fellow teaching peers from different colleges. I have learnt so much about the production of the impressive Koppert Cress range and can’t wait to work through the educational module with my students as part of the new Chefs’ Forum Academy scheme of learning to be implemented at the college this September.”
Mark Hyde-Catton, School Lead and Hospitality Lecturer at Gloucestershire College added
“CPD is a really important part of my role at the college and it was brilliant to be able to forge some long-standing professional contacts in such an inspirational environment. Paul da Costa Greaves, Franck Pontais and the Koppert culinary team devised an excellent itinerary of chef demos, educational lectures and fascinating tours, inclu
ding the impressive Markethal in Rotterdam and the headquarters of chef recipe building tool Gastronomixs for a day of menu development centred around plant-based food and vegetarian cuisine – Hats-off to all who contributed to an altogether excellent experience!”
Now lecturers are armed with the in-depth product knowledge form the tour, Gloucestershire College will join West London College, Coleg Gwent and The Manchester College in welcoming the Koppert Cress educational module as part of The Chefs’ Forum Academy scheme of learning.
Paul Da Costa Greaves, Koppert Cress Countries Culinaire Manager UK, UAE Ireland & Asia said
“Education has always been at the forefront with Koppert Cress. An observation of a complete knowledge gap prompted me t
o set- about writing and educational module explaining in great depth the difference between Micro Greens and Cress. This document will achieve a combination of theory and practical understanding and food pairing combinations and will perfectly complement the guest chefs and industry experts teaching in the four colleges as part of The Chefs’ Forum Academy. We are also delighted to sponsor this programme delivery in colleges with both financial support for study resources and the provision of light catering equipment to support the lecturers in the delivery of the course”.
Well-attended ‘Cressperience’ taster days showcasing the contents of the new Koppert Cress educational programme are already taking place at various key locations throughout the country. Koppert Cress has received great feedback from the chefs and fresh produce suppliers who have attended so f
ar. It highlights the benefits of using and eating microgreens, flavour profiles, food pairings, as well as recipe suggestions whilst actually tasting the products alongside freshly cooked food to have the 3D experience of how the flavours can change or enhance your menu offering. The Koppert Cress culinary team will also help chefs match the right product to your menus. For more information on the Koppert Cress range, ‘Cressperience’ dates or how to order this fantastic produce, please email paul@koppertcress.com.
