Gloucestershire College Staged Two Hospitality Industry Taster Days for Local Schools in Association with The Chefs’ Forum Academy

After an extremely successful Hospitality Industry Taster Day held at the Forest of Dean Campus last February, the college repeated the event this year, this time at both Cheltenham and the new, state-of-the-art Forest of Dean Campus in Cinderford.

The Cheltenham event took place last week on 27 February and the Forest of Dean event on 6 March.  The dual site approach was designed to ensure that feeder schools across both campuses had a chance to attend the experiential line-up of demos and all things food!

GCSE students enjoyed a two-hour showcase of culinary expertise, canapés, and butchery at both events, which were fully booked!

Martyn Watkins of St David’s Hotel (Cardiff) and Andy Chan and Tom Everard-Fairburn of Thornbury Castle (Bristol)  showcased some of their signature dishes, sweet and savoury.

To top it off, the students were given a ‘round-the-world tour’ of herbs and spices by Sam Guarino of seasoning company Santa Maria UK.

The events aimed to showcase how rewarding and exciting a career in the sector can be, and inspire young chefs and industry stars of the future.

The young guests were welcomed with non-alcoholic ‘mocktails’ and canapés created and served by Gloucestershire College hospitality students. There were also a number of canapés on offer, prepared by Gloucestershire College catering students alongside professional chefs from The Chefs’ Forum.

At both events, year 8, 9, 10 and 11 students from the local schools were given the opportunity to speak to representatives from The Chefs’ Forum and GC catering and hospitality lecturers about careers in the industry, learning at Gloucestershire College’s Cheltenham and Forest of Dean campuses.

Chefs’ Forum Founder, Catherine Farinha, stated: “It was a real honour to be asked to hold this event at the college again this year, even more so as we mirrored the event across two campuses. If a handful of students who attend the event are inspired to study catering and hospitality as a result of the fantastic industry experts on show, then our work is done.  We are collectively showcasing how fantastic a career in the industry can be!”

Jo O’Connell, Head of School for Hospitality and Catering, said:“Last year’s event was thoroughly enjoyed by all, and it was fantastic to see so many young faces inspired to consider careers in catering and hospitality, with demonstrations by talented local chefs and industry experts – we were delighted to repeat this successful event across both campuses and look forward to welcoming students from the feeder schools who attended onto hospitality and catering courses this September – This is set to be an annual event!”

For more information on Catering and Hospitality at Gloucestershire College please visit: www.gloscol.ac.uk/courses-and-departments/departments/catering-and-hospitality

 

The Roux Scholarship announces its 18 regional finalists for the 2019 competition

As the regional finalists for the Roux Scholarship 2019 are announced, chairmen Alain Roux and Michel Roux Jr are delighted that a new generation of chefs are taking part, having submitted recipes that demonstrate a very high level of talent. In this year’s competition, 14 of the 18 regional finalists are first-time applicants. The line-up also sees the first female regional finalist since 2015.

These 18 chefs were selected from their paper applications and written recipes submitted anonymously to the judges, who took part in the Paper Judging day at The Waterside Inn on Wednesday 27^th February. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 14th March 2019 at University College Birmingham and University of West London, Ealing.

THE CHEFS COMPETING IN BIRMINGHAM:	THE CHEFS COMPETING IN LONDON:
Scott Braithwaite, L’Enclume, Cartmel, Cumbria Scott Dineen, BaxterStorey Fine Dining, London Adam Harper, The Cavendish Hotel at Baslow, Derbyshire Spencer Metzger, The Ritz, London Curtis Tonge, The Chester Grosvenor, Cheshire Ricki Weston, Whatley Manor, Gloucestershire	Ryan Baker, The Ritz, London Jordan Bayes, Tuddenham Mill, Newmarket, Suffolk Bence Burai, Texture Restaurant, London Olivia Catherine Burt, Claridge’s, London Michael Cruickshank, Bohemia, Jersey Oliver Dovey, BaxterStorey Fine Dining, London Patrick Frischknecht, The Clove Club, London Ben Hobson, Galvin at Windows, London Lewis Linley, Vacherin, London Yiannis Mexis, Hide, London Samuel Nash, L’Enclume, Cartmel, Cumbria Luke Sutton, The Woodspeen, Newbury, Berkshire
Judges: Alain Roux, Brian Turner CBE, Angela Hartnett MBE, Simon Hulstone (2003 scholar).	Judges: Michel Roux Jr, Rachel Humphrey, James Martin, Sat Bains (1999 scholar), André Garrett (2002 scholar).

There are two chefs in reserve (should any finalists not be able to compete):

Tim Kendall, Idle Rocks Hotel, Cornwall

Andrew Sleath, Restaurant 22, Cambridgeshire

The challenge

This year’s challenge was to create a recipe to serve four people using one short saddle of hogget, weighing between 1.8kg and 2.2kg (bone-in, breast removed, without kidneys) and using four hogget kidneys (whole, suet removed); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include potato rösti and the other to be a garnish/accompaniment of your choice. One of these can be served separately if preferred.  A sauce must accompany the dish.

For the regional final, competitors will have 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.  The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.

Key facts:

• 2019 is a very strong year for first-time applications, with 14 of the 18 regional finalists having not competed in the competition before. Three chefs have previously qualified for the final: Sam Nash (L’Enclume) in 2018, and Scott Dineen in 2014, 2015, 2016 and 2017; and Michael Cruickshank (Bohemia, Jersey) made it to the final in 2017, and the regional final in 2016 and 2018.  While Ricki Weston (now Whatley Manor, previously Restaurant Sat Bains) competed in last year’s regional final.
• Olivia Catherine Burt, from Claridge’s, is the first female to qualify for the regional finals since Sabrina Gidda in 2014 and 2015, who also went on to the final.
• The regional finalists from a wide geographic spread across the UK. Eight of the 18 finalists are from restaurants outside London.
• Three establishments each have two regional finalists in the shortlist: The Ritz and L’Enclume, proving once again what great mentors these chefs have in John Williams and Simon Rogan. BaxterStorey also has two finalists, showing that it is also a great supporter of chefs entering the competition.
• Chef Ioannis Mexis comes from Ollie Dabbous’ restaurant Hide – where the two most recent winners Luke Selby and Martin Carabott both work.
• The paper applications are judged blind, so judges don’t know their identity or their place of work.
• The judges felt that many written recipes were adventurous, while others were more classic in style. Most had brought their own experience and personality into the recipes.

QUOTES FROM THE JUDGES

Michel Roux Jr: “The standard goes up every year and we see different ways of cooking, from the classics to the more modern cooking – I can’t wait to taste them. Hogget has a very pronounced, lamby flavour and is a wonderful meat to use.”

Alain Roux: “The level seems to be very high this year. It’s good to see so many first time applicants, which shows that – even after all the years the competition has been running – it is still regarded by the younger generation of chefs as something with high value. Getting to the regional final in a competition of this level is already a very high achievement and they can take a lot of out of it. Even if they don’t go through to the final, they’ve worked hard and improved as a chef.”

Clare Smyth MBE: “I really love hogget, it’s a really under-utilised meat and there are some really delicious-sounding dishes this year. It’s also nice to see a female chef among the finalists; once the identities were revealed, I realised she had one of my highest scores so I was excited about that. There are some great name houses in there – it’s going to be a really exciting competition, a tough one.”

Brian Turner CBE: The recipes across the board were marginally better than they are year on year, so I’m really looking forward to seeing them cook. A nice thing about the first-timers, is that all come from houses and people who understand the value of competitions such as the Roux Scholarship. It’s important the chefs understand the classics and the value of the classics,  and that they understand how things are balanced and it’s not all bells and whistles. A lot of houses know that this is the competition to be associated with.”

National final – Monday 1^st April 2019

Six winners selected from across the two regional finals will go through to the national final, which takes place at Westminster Kingsway College, London. The judges for the final cook-off will be: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains, Clare Smyth MBE, James Martin and the Honorary President of Judges Peter Gilmore, who is coming from Sydney, Australia, to take part. The 36th Roux Scholar will be announced at a prestigious award ceremony at Mandarin Oriental Hyde Park, that same evening.

About the Roux Scholarship

In 1984, Michel Roux OBE founded the Roux Scholarship with his brother Albert to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef competition in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established more than three decades ago, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing.

Our sponsors

The Roux Scholarship is sponsored by Aubrey Allen, Bridor, Cactus TV, The Caterer, Direct Seafoods, Global Knives, Hildon Natural Mineral Water, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Mandarin Oriental Hyde Park, Mash Purveyors Ltd, Oritain, Qatar Airways, Restaurant Associates, TRUEfoods, and Udale Speciality Foods Ltd. For more details about our sponsors visit www.rouxscholarship.co.uk

Bragard UK Supports Zest Quest Asia, Seeing University of West London Retain Its Crown

(London, 11th February 2019) For the second year running, students at the University of West London have been crowned Zest Quest Asia champions. Their outstanding achievement was announced at the Zest Quest Asia Gala Dinner and Awards Night held on Friday, 8th February 2019 at the Hilton London Heathrow Airport Terminal 5 (Hilton T5). Attending the event were some 300 representatives of the UK culinary education, food and drink, and equipment sectors and Bragard UK were proud to sponsor the event with world class chef jackets once more.

University of West London once again triumphed at the cook-off finals held earlier in the day at Mr Todiwala’s Kitchen, the signature restaurant of Hilton T5, seeing off challengers from Colchester Institute, North Hertfordshire College, New City College, Farnborough College of Technology and Westminster Kingsway College.

Marian Tandy, Mika Narciso, Bhumika Rai and their tutor, Tarik Ramjaun, win a trip of a lifetime: a seven-day educational journey to Manila, the vibrant capital of the Philippines and an emerging food city. They will be booked at the 5-star Fairmont Makati, conveniently located in the heart of the city’s modern business district, where they will enjoy a stage in the hotel’s kitchens. Other planned activities include a visit to Pampanga, one of the Philippines’ culinary epicentres; cooking at a Zest Quest Asia fundraiser to be held at Romulo Café Makati, and a definite highlight – taking part in a ‘fun cooking session’ at the residence of His Excellency Daniel Pruce, British Ambassador to the Philippines.

Judges were unanimously impressed by the team’s South Indian/Goan menu: a starter of South Indian Ulundu Vadai with Jerusalem Artichoke; a main course consisting of British Partridge Goan Cafreal made with fresh mint and coriander; and a dessert of Bibinca and parsnip Serradura. Marian, Mika and Bhumika also came away with two other prizes, for Display of Sustainability and Best Wine Pairing, sponsored by Loch Duart and Castelnau/Patriarch Pere et Fils, respectively. In addition, as the new Zest Quest Asia 2019 champions, University of West London was presented with a state of the art Robot Coupe machine for its training kitchens.
Other awards on the night were:

• Master Chefs of Great Britain Best Team Spirit Award – Colchester Institute
• Glengoyne’s Best Menu Planning Award – North Hertfordshire College
• Chefi’s Minimum Wastage Award – Westminster Kingsway College
• Tilda’s Award for Best use of Rice – New City College
• KellyBronze Best Use of Local Sourcing Award – Colchester Institute
• The Koppert Cress Award for Best Use of Living Ingredient– Farnborough College

The evening began with a canape reception prepared by last year’s winners, also from the London Geller College of Hospitality and Tourism at the University of West London, led by UWL tutor Nathan Vasanthan. The outgoing champions created a Southeast Asian medley inspired by their prize trip to Vietnam last April. Dinner was a 5-course ‘Menu with an Extra Dose of Rice’ designed by Cyrus Todiwala OBE, DL featuring a dessert by Town and Country Fine Foods. Andy Kemp, Group Sales & Marketing Director of Bidfood, led grace.

The evening’s special guest speakers were American chef, author and TV presenter, Ken Hom OBE and Lord Karan Bilimoria CBE, DL, chairman of Cobra Beer. In his speech, the legendary chef noted the rising importance of Asian food in Britain and around the world, while Lord Bilimoria, picking up on Zest Quest Asia’s ethos to ‘aim high’, shared his own life’s lesson: ‘Work as hard as you can, then go that extra bit further.’ Likewise attending the evening was Vice-Consul Stacy Danika Alcantara-Garcia of the Philippine Embassy, who introduced a short film on Manila by stressing the power of food to forge connections and relationships. She was joined on stage by Peps Villanueva, representative of Crystal Travel.

Now in its sixth year, Zest Quest Asia was founded in 2013 by Cyrus and Pervin Todiwala, with the support of The Master Chefs of Great Britain, to help address Britain’s skills and knowledge gaps in Asian cuisine. The competition also aims to be a catalyst for the inclusion of traditional Asian cookery in the curriculum.

Leading the judging panel was chairman Andrew Bennett MBE. Fellow judges were Cyrus Todiwala of Café Spice Namaste and Todiwala’s Kitchen, looking very smart in his Bragard Grand Chef jacket,  Pervin Todiwala of Café Spice Namaste and Todiwala’s Kitchen, Steve Munkley of the Royal Garden Hotel, Clive Roberts of Master Chefs of Great Britain, and Murray Chapman of Passion to Inspire. The evening was emceed by Nigel Barden, the BBC broadcaster, food and drink journalist, and chef.

Cyrus Todiwala OBE, DL, who for the first time will be joining the winning team on their prize trip, said, “Zest Quest Asia was always going to be a strong student competition because of its rigour and ambition. Every year we’ve enjoyed the great support of friends and colleagues from industry and beyond. But this year, our sixth, we are extremely grateful for how we’ve been able to move to an entirely new level. You could see it in the effort and determination of students to win, and the passion of everyone involved in creating a positive buzz around Zest Quest Asia. You could see it in the quality of entries and finished menus and in the incredible support that the finalists generally received from their colleges. Unfortunately, there could only be one overall winner, and this year University of West London did it again. Congratulations to them and to the other teams who all proved their mettle in a tough competition.”

Beales Gourmet Flies Flag for Dorset by Winning Big at National Wedding Industry Awards

Dorset’s leading wedding and event caterer, Beales Gourmet, picked up the Best Caterer award at the National Wedding Industry Awards, held at London’s Café de Paris on Wednesday 16^th January 2019. The awards celebrate the very best wedding suppliers from around the country, with over 400 guests in attendance.

Having won the regional South West Best Caterer award in November 2018, Beales Gourmet was put through to the national finals where judges voted them the top wedding caterer in the country. The awards are based on feedback from customers, and then scrutinised by an expert industry panel of judges. Collecting the accolades on stage were Managing Director, Tony Beales, and Commercial Manager, Justin Cohen.

Mr Beales commented:

“You’ll never know how much this means to our whole team… This recognition on a national level is just incredible, and we’re genuinely proud to fly the flag for Dorset. We’re immensely lucky to have arguably some of the country’s best produce growing all around us, so we just use these to make some delicious dishes served by a friendly team to delight our customers. We really must thank our wedding couples for scoring us so highly – these awards are so important to us because they are based on actual customer feedback!”

The venue run by Beales Gourmet, The Italian Villa at Compton Acres, also won the regional South West award for Best Venue, and was also a national finalist.

For more information on the award-winning Beales Gourmet, visit www.bealesgourmet.com and for The Italian Villa, visit https://www.the-italian-villa.co.uk.

 

Roux Scholar 2018, Martin Carabott completes successful stage at Eleven Madison Park, New York

Winner of the Roux Scholarship 2018 Martin Carabott has completed his stage at Eleven Madison Park in New York, USA. The three-month placement, with all expenses paid, is the star prize of the annual competition, with winners able to choose any 3 star Michelin kitchen in world.

Martin’s choice was Eleven Madison Park, one of the world’s most revered restaurants; it has held three Michelin stars since 2011 and was named number one in the World’s Best Restaurant guide in 2017. It has been owned by Chef Daniel Humm and Restaurateur Will Guidara since 2011 and it is set in an Art Deco building overlooking Madison Square Park, one of Manhattan’s most beautiful green spaces.

Martin said: “I chose to stage at Eleven Madison Park primarily because I love the food they do there because it is technically perfect, yet looks simple and sharp. I have admired the evolution of the food and the identity of the restaurant, and how it became cleaner and more refined.”

During his stage, Martin began with helping out in the kitchen before progressing quickly to training on different sections, under the guidance of Chef de Cuisine Brian Lockwood. Martin devised a dish for the restaurant’s seasonal ‘Cook Battle’ competition. Chef Lockwood said: “During his time at Eleven Madison Park, Martin was able to spend time with chefs working on four different stations in the kitchen. He also participated in our quarterly ‘Cook Battle’ competition, which really helps drive our collaborative creativity. He placed second out of 50 cooks which is a huge honour in itself. He worked really hard, was super-focused and will no doubt make an impact in our industry in the coming years.”

Martin said: “I was thrown in the deep end, which I really enjoyed and I was embraced as one of the team.

To do well on four different sections in one of the best restaurants in the world is a real boost for me. Even though it was tough, I am happy I lived up to the reputation of the Roux Scholarship and its scholars, learning a ton of techniques along the way. I am returning to the UK a much better chef than when I arrived!” In addition to this, and his other prestigious prizes, Martin will receive support and encouragement from his fellow scholars and the Roux Family for the rest of his career. He says: “Even now, as I start my life as a Roux Scholar, I see what amazing opportunities the Roux Scholarship offers chefs my age.”

Chairman Alain Roux is delighted Martin was able to fulfill his dream of working at Eleven Madison Park thanks to the Roux Scholarship: “Understandably, there is a waiting list not only to go and eat there but also to work there!  So, for Martin to be accepted to do his winning three-month stage here is truly special.”

Fellow chairman Michel Roux Jr said: “I am so happy Martin has had such a fantastic experience at Eleven Madison Park. Daniel Humm is a true master of his craft often using only two or three ingredients to mind blowing effect. Coupled with living in New York, one of the world’s gastronomic capitals, he has had an enriching, once-in-a-lifetime experience.”

The dates for the 2019 competition are as follows:

31^st January 2019: Deadline for applications.

14^th March 2019: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London.  Six national finalists shortlisted.

1^st April 2019: National Final at Westminster Kingsway College, London.

Final Awards ceremony at the Mandarin Oriental Hyde Park, Knightsbridge.

Prizes

The winner receives £6,000, to support their career development and an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to a host of fabulous prizes from our sponsors.

About the Roux Scholarship:

In 1984, Michel Roux founded the Roux Scholarship with his brother Albert to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef competition in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established more than three decades ago, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing.

Our sponsors

The Roux Scholarship is supported by a number of companies including sponsors: Aubrey Allen Ltd, Bridor UK & Ireland, Seafood Holdings Ltd, I Grunwerg Ltd “Global Knives”, Hildon Ltd, Restaurants Associates & Levy Leisure Group, Champagne Laurent-Perrier (UK) Ltd, L’Unico Caffe Musetti, Mash Purveyors Ltd, Oritain UK , Qatar Airways, TRUEfoods Ltd, and Udale Speciality Foods Ltd.

Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.

McLeish Unveils Major Refurb Plans for a Modern Approach at Chapter One

Award-winning restaurant Chapter One in Orpington, Kent, closed its doors on January 2^nd 2019 for a major six-figure refurbishment which will see chef-patron Andrew McLeish and business partner Marcel Faulstich unveil a more modern approach with greater variety and quality when they reopen in February. The new opening will also see a number of recruitment opportunities for both kitchen and Front of House staff.

Building on the site’s history as a popular place to dine and entertain since the 1930s, the new playful and confident interior created by Sherliker Design, whose clients include the French Laundry, RAC Club and the Corinthia Hotel, is inspired by the sophisticated elegance and convivial atmosphere of a bygone era. Stylish Art Deco influences and luxury furnishings include a bespoke reclaimed wood reception desk, monochrome sunburst design flooring and an eye-catching bar made from Portuguese pink marble. A relaxed all-weather terrace with comfy banquette seating will feature a retractable roof and outdoor heating for year-round dining.

In the kitchen, McLeish and his team led by head chef Dean Ferguson will continue to offer exceptional quality with regularly changing, seasonally-inspired modern European cooking. Classic dishes like Gin Cured Trout, Josper Grilled Australian Grain Fed Rib Eye Steak and Tarte Tatin will be served in the restaurant where a refined dining experience offers the ideal setting for special occasions and corporate entertaining with a choice of à la carte, menu du jour and a 5-course tasting menus. To complement the atmosphere of the new buzzy brasserie, there will be an informal menu of ‘favourites’ like burgers, battered cod and chips and bespoke house cocktails by mixologist Robert Cuvala.

Chapter One’s relaunch is the first major development since Andrew and Marcel Faulstich took ownership of the restaurant in August 2017. Having been a part of Chapter One’s story for nearly 20 years, Andrew is excited about breathing new life into the restaurant, he says, “The relaunch is an opportunity to showcase the versatility of Chapter One’s offering. Whether it’s entertaining clients, celebrations in the private dining room, a quick lunch in the brasserie or cocktails on the Terrace, our aim is to create an enjoyable and memorable experience with plenty of choice, fantastic service and quality that guests can depend on.

“Every element of the customer experience has been considered and we’re confident that the new Chapter One will bring something fresh and vibrant to the scene.”

Chapter One reopens in February 2019. For more information visit www.chapteronerestaurant.co.uk. To pre-book a table contact info@chapteronerestaurant.co.uk or call 01689 854 848.

ARON Awards 2019: Putting Pride Back Into The Industry

This week, distinguished winners of the ARON Awards 2019 were celebrated at Bristol Harbour Hotel & Spa.

Hosted by the industry’s “game-changing” Asian Restaurant Owners Network (ARON), the night was a renowned success as #GenuineMerit took centre stage.

Winners were assessed through a stringent, objective judging process; demonstrating excellence in their specialised field. As well as the initial nominations, finalists were assessed through comprehensive interviews, judge’s on-site assessment, online digital footprints, nominee’s supporting evidence, customer and industry feedback, as well as a ‘business health check’.

With Rehan Uddin, Managing Director of ARON and Jack Dart, the voice of youth politics, presenting the exclusive event; guests were both entertained and inspired throughout the evening through a mixture of observational humour rarely touched on in the industry, whilst instilling the importance of progression and pride, “Asian hospitality has been crying out for a voice for change, finally we have a platform that meets the needs and wants of all those connected – raising the standard and challenging the status quo; installing a sense of multicultural pride for both restaurateurs and customers alike.”

The multimedia, interactive event delivered on their promise for equality; introducing a world title belt in a #crownyourqueen segment to celebrate the backbone of the industry; women, “the true unsung champions!” and VIP guest 14-year old Joshua Martin delivered an inspiring speech for industry youth; awarded the first ARON Prodigy Junior Chef jacket by his “hero” Anwar Miah.

Guests were blown away with exclusive content “never seen before” at such an event. The first of its kind, industry music video has lit up social media. ‘ARON The Way Up’, a rap parody showcases a much-needed, new look for the sector that’s shattering stereotypes.

The much-anticipated premiere of ARON’s reality TV cooking competition ‘Chilli Chilli Bang Bang’ exceeded guest’s expectations in a hilarious, unscripted fly on the wall show, with the winning team – Razna Ali and Nurun Alam revealed live on stage.

Utilising social media throughout the evening to engage with their audience – business consultant Dawn Crossingham of D52 Ltd tweeted “Wow. @PlanetARON Rehan you are truly an inspiration. An incredible night … You deserve the accolade for #Genuinemerit for challenging and changing the Asian Hospitality sector. Congratulations.”

ARON The Way Up is due for release later this month.

ARON Awards 2019: Winners and Finalists

Environmental Award

WINNER: Urmi Shah – Blue Lotus Inspirations, London

Finalist: Cinnamon Spice, Ashford – Ash Miah

Blue Lotus Inspirations environmental ethos is setting a much-needed example to the industry with exceptional recycling and zero-waste policies. Urmi Shah’s eco-friendly processes and regular community initiatives (creating dishes from surplus supermarket food waste for free) are inspiring, especially with her motivational drive to find new and improved ways to reduce the industry’s environmental impact.

Best Takeaway Award

WINNER: Deepak Lall – Chilli Tuk Tuk, North Finchley

Finalist: Rogan Joshs Indian Takeaway, Cheltenham – Zoshuya Krori

Finalist: Thakers, Hounslow – Neel Thaker

Chilli Tuk Tuk demonstrated the most unique menu with customised dishes throughout, incredible branding, and forward-thinking results. Owners Deepak and Amisha Lall’s extensive product development knows no bounds! Their drive and passion to be creative and innovative is outstanding.

Best Concept Award

WINNER: Jirarat Hayward – Jean’s Bistro, Bristol

Finalist: Blue Lotus Inspirations, London – Urmi Shah

Finalist: Thakers, Hounslow – Neel Thaker

Jirarat Hayward has created a distinctive experience with Jean’s Bistro; serving authentic Thai food elevated for the restaurant environment, whilst investing in a family community. The concept in itself is a journey through Thailand – incorporating an extensive selection of popular homemade cake and desserts.

Female Rising Star Award (under 28s)

WINNER: Faye De Souza – Compass Group UK & Ireland

Finalist: Nasima Alam – Lowestoft Tandoori, Lowestoft

At the young age of 23, Faye De Souza is at an exceptional level. Faye’s position with Compass Group UK pushes her to maintain positions of precision and execution which is clearly evident in her work. Already creating exceptional dishes, Faye’s raw talent signifies exciting changes for the industry’s future – one look at her Instagram page tells an incredible story!

Male Rising Star Award (under 28s)

WINNER: Thanbir Moktadir – Horsham Tandoori, Horsham

Finalist: Minhaz Miah – Maharani Restaurant, Ipswich

Already an entrepreneur across several sectors, Thanbir Moktadir motivation is infectious! Not only running Horsham Tandoori but a letting agency, Airbnb accounts, and managing a corporate company. These attributes all add up to a gentleman who is focused, creative and incredibly innovative.

Best Marketing Award

WINNER: Neel Thaker – Thakers, Hounslow

Finalist: Horsham Tandoori, Horsham – Thanbir Moktadir

Finalist: Rivaaz, Lymington – Shahin Malek

Thakers are distinctive. Not only is their unique selling point catering to a growing vegetarian and vegan market, they are a hub for the community. As with any hub, social media works hand in hand and must be of an interactive nature – Thakers creative license for content does not disappoint!

Female Entrepreneur Of The Year Award

WINNER: Usha James – The Stag Hunt Inn, Truro

Finalist: Yasmin Malik – Meals By Malik, Milton Keynes

Finalist: Urmi Shah – Blue Lotus Inspirations, London

Admittedly pushed into cooking at The Stag Hunt Inn, Usha James is incredibly humble with her achievements. Home cooking being the forte, Usha’s unique take on the menu was a calculated risk that paid off with dividends as customers moved away from the Balti houses towards authentic Indian cuisine. Usha’s extensive community work whilst maintaining a small team and paying careful attention to financial figures, has seen her succeed during the country’s most difficult economic periods.

Male Entrepreneur Of The Year Award

WINNER: Shahin Malek – Rivaaz, Lymington

Finalist: Steven Lee – Hakkaland, Harrow On The Hill

Finalist: Sharif Uddin – Kushi Restaurants, Canvey, Romford & Thurrock

As an innovative entrepreneur, Shahin Malek hones in on customised dishes, branding and personal vision, whilst life coaching his staff, and integrating the brand philosophy of Rivaaz. Coming from a corporate sales background, Shahin’s strategies are successfully focused on long-term objectives.

Most Inspirational Award

WINNER: Anwar Miah – Chef & Restaurant Consultancy, Bedford

Finalist: Gulu Anand – The Brilliant Restaurant, Southall

Finalist: Asma Khan – Darjeeling Express, Carnaby

Anwar Miah received the most nominations from around the UK from both within the industry and the general public.  Anwar has been cited as a “life guru”, changing the thought processes applied to food creativity and extending to daily life.  Going above and beyond, Anwar is continuously taking time out to help those who are less fortunate and support individuals who can achieve more with a helping hand.

M.O.I.C. (Michelangelo Of Indian Cooking) Award

WINNER: Anwar Miah – Chef & Restaurant Consultancy, Bedford

Finalist: Faye De Souza – Compass Group UK & Ireland

Finalist: Naz Islam – Saffron, Northampton

Anwar Miah displays emphatic vision when plating a dish; exploring abstract as inspiration. Constantly taking notes and recordings to enhance his research into creative food innovation. Anwar’s philosophy stems from architecture, dimensions, flow, colours, textures, tastes, historical backgrounds and scientific processes. He is on a continuous journey; searching for culinary perfection.

Big Boss Award

WINNER: Iqbal Khan, London

Iqbal Khan is an international humanitarian, aiding those who are facing extreme hardships. Actively engaged on the frontline in Bangladesh with the Rohingya refugees, supporting Unite4Humanity in Gambia, and collecting much needed supplies for war torn Yemen. In his local community, Iqbal’s campaign #TakeBackTheBlock supports rehabilitation in drug use, gang culture and youth support.

ARON Member Of The Year Award

WINNER: Mo Harlow, Anokha Beats, Essex

Mo Harlow has given his free time and expertise to the network, both in front and behind the scenes. Going the extra mile in creating the official music video soundtrack to ‘ARON The Way Up’, Mo is inspiring the next generation.

Asian Tech Style Award

WINNER: Shaish Alam, Yasmin’s Indian Restaurant, Wales

Shaish Alam, star of BBC Gardener’s World, is utilising acres of land to is grow produce for his restaurant. Not only is Shaish an incredible chef, he is a professional kick boxer and footballer – being so diverse in his nature, he had an incredible following. Shaish makes his own rules and sets high standards – proving you can create your own supply chain; living by example.

 

 

 

 

 

Roux Scholarship 2019: Australian chef Peter Gilmore named Honorary President of Judges

The Roux Family is delighted to announce that acclaimed Australian chef Peter Gilmore will lead the panel of judges for the Roux Scholarship final 2019 as Honorary President of Judges. For 35 years, the Roux Scholarship has widened the horizons of British chefs, promoting them, their skills and talents around the world and this year the Roux family’s international influence will bring together the talent of Australia’s leading chef with the six eventual finalists of the 2019 competition.

Chef Gilmore is currently Executive Chef of The Quay restaurant in Sydney, included in the World’s 50 Best Restaurants five times, as well as Bennelong at The Sydney Opera House. With more than 30 years’ experience, both in Sydney and around the world, Chef Gilmore’s inspirational approach to cooking has won him many accolades. He was one of the first chefs in Australia to embrace heirloom varieties of vegetables and continues to work in partnership with artisan producers who cultivate produce exclusively for his restaurants.

Chef Gilmore said: “The Roux brothers were already legends in the industry when I started my apprenticeship in the mid-80s. It’s such an honour to be asked to be Honorary President of Judges for this year’s Roux Scholarship. It cannot be underestimated the influence the Roux Family have had on the culinary world. The Roux Scholarship is such an important initiative for promoting and uncovering young talent within the hospitality industry. For a young chef to be able to call themselves a Roux Scholar means a great deal, not just in the UK but internationally.”

Michel Roux O.B.E. said: “We are fortunate to welcome Peter Gilmore as the 2019 Honorary President of the Judges. Not only is he one of the most exciting and celebrated chefs in Australia, he is as passionate as we are about promoting and encouraging young chefs. He is a long-standing judge in Australia’s Appetite for Excellence awards, Australia’s leading program to challenge and develop young chefs, founded by Luke Mangan. This is a great opportunity to share Peter’s passion, inspire each other and learn about the vibrant Australian food culture and cuisine.”

Michel Roux Jr said: “Peter Gilmore has consistently been the leader in Australian cuisine having won every industry award possible. He is a true icon, a champion of small and artisan producers and I consider him a chef’s chef. We can’t wait to welcome and introduce him to the scholars.”

Alain Roux said: “As a world-leading chef and champion of Australian produce-to-plate cooking, I can’t wait to welcome Peter Gilmore as Honorary President of the Judges. This is an outstanding opportunity to learn more about today’s Australian culinary scene. It’s such a fascinating blend of cultures, both Asian and Western featuring classic, fusion and modern styles of cooking, there are no limits. And of course, they are spoiled by the rich diversity and quality of its wines and produce, not least the incredible fish and shellfish. Like me, Peter is a gardener as well as a chef so shares a special love of ingredients and flavours.”

The Roux Scholarship’s next educational trip will take place in 2020 in Australia to explore its food culture and cuisine. Although the Michelin Guide does not yet cover Australia, the Roux Family has close connections there, both personally and professionally. The Roux Scholarship educational trips have already explored some of the world’s best gastronomic destinations, including Dubai and the USA.

The judges for the 2019 competition are as follows: Alain Roux, Michel Roux Jr, Brian Turner, Andrew Fairlie (Head Scholar, 1984), Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth, Rachel Humphrey and Angela Hartnett.

The dates for the 2019 competition are as follows:

31^st January 2019: Deadline for applications.

14^th March 2019: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London.  Six national finalists shortlisted.

1^st April 2019: National Final at Westminster Kingsway College, London.

Final Awards ceremony at the Mandarin Oriental Hyde Park, Knightsbridge.

Prizes
The winner receives £6,000, to support their career development and an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to a host of fabulous prizes from our sponsors.

About the Roux Scholarship:
In 1984, Michel Roux founded the Roux Scholarship with his brother Albert to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef competition in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established more than three decades ago, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing.

Our sponsors
The Roux Scholarship is supported by a number of companies including sponsors: Aubrey Allen Ltd, Bridor UK & Ireland, Seafood Holdings Ltd, I Grunwerg Ltd “Global Knives”, Hildon Ltd, Restaurants Associates & Levy Leisure Group, Champagne Laurent-Perrier (UK) Ltd, L’Unico Caffe Musetti, Mash Purveyors Ltd, Oritain UK , Qatar Airways, TRUEfoods Ltd, and Udale Speciality Foods Ltd.

Photo credit: Nikki To

Bragard UK Prepare to Support UK Candidates in Lyon at the Bocuse d’Or this January

Bragard UK is a proud sponsor of the Bocuse d’Or for the forthcoming international final at the end of January.

On the 29^th and 30^th of January Mauricia Butler of Bragard UK is looking forward to joining the British team in Lyon comprising: President Simon Rogan, candidate Tom Phillips, coach Adam Bennett and commis Nathan Lane (pictured above).

Mauricia Butler, Sales and Marketing Manager of Bragard UK said

“The Bocuse d’Or holds massive prestige on a worldwide level and we are delighted to be sponsoring the UK team with the finest chef jackets in the world!  The UK team will all be wearing Grand Chef Jacket, our flagship jacket which top chefs swear by.  We are delighted that Tom and Nathan will compete wearing the Grand Chef!”

Team UK will be supported by a brass band to draw as much attention as possible to their culinary brilliance, which Bragard hope will gain Tom and Nathan the recognition they truly deserve on the global stage!

More commonly known as ‘The Culinary Olympics’, the Bocuse d’Or is the most prestigious world cuisine contest in existence today and Bragard UK support it absolutely as it chimes with the Bragard brand value of ‘Be Your Best’.

THE EVENT

The Bocuse d’Or competition was founded by the iconic French chef Paul Bocuse. It is a spectacular, intense and challenging cooking competition that has been held every two years since January 1987. What sets it apart from other culinary contests is that the preparation and cooking of every dish is performed in front of a live audience, where an electric atmosphere is inevitably afforded by internationally renowned chefs and a galaxy of culinary stars.

Chefs from over 60 countries have already competed to make the national selections and Team UK reigned victorious.  They will now join 23 other countries in the exciting grand finale to be held next month at the heart of the world food service market, SIRHA in Lyon, France.

Each team comprises of one Executive Chef and one Commis Assistant.  26-year-old Restaurant Story Sous Chef Tom Phillips and ex-The Ritz chef, Commis, Nathan Lane will make up the UK team.  They then have five-and-a-half hours to create two elaborate protein dishes. Each year a mandatory ingredient is given, and extra points are awarded for dishes that feature culinary specialties and reflect the flavours and culture of the competitor.

Tom said

“I am delighted that Nathan is working with me.  We did the national pre-selections together last year and obviously got through. We’re very like minded and work well together.  He’s an obsessive about the Bocuse d’Or as I am and plans to compete himself one day.  We’re both delighted to be wearing Bragard in the competition as it will keep us comfortable and cool under pressure.”

This epic, international contest offers chefs from around the world a unique opportunity to demonstrate their expertise, skills and talent under gruelling pressure and competition, in front of a live audience.

Each plated dish is assessed by a panel of 24 judges that include the Presidents of each team, who evaluate and score on the overall harmony of flavours, presentation, skills and techniques employed, along with team efficiency.

THE LEGEND

The Bocuse d’Or has become legendary. Today, much more than a competition, the Bocuse d’Or is the ultimate consecration for many chefs around the world. Far more than winning the ‘Gold Bocuse’ statue and prize money, is the prestige of being the victorious country at the forefront of global culinary distinction.

By sponsoring this event, Bragard UK are supporting the national team to train extensively together with an international coach, to refine their culinary skills before going up against tough competition from elite chefs around the world.

Bragard UK would like to take this opportunity to wish Team UK the very best of luck and would urge chefs and hospitality professionals to support the competition in attending a small fundraising dinner at Roganic on the 6^th January and a large fundraising dinner at University College Birmingham on the 18^th January.  Full details on team UK are available on www.bocusedoruk.co.uk

Craft Guild of Chefs Announce WorldSkills UK Winners

The Craft Guild of Chefs is delighted to announce the winners of the culinary arts, confectionery and restaurant service competitions at WorldSkills UK. This year held at the NEC in Birmingham.

Finalists battled it out on Thursday 15th and Friday 16th November, to win gold during the annual must-attend event.

Formally known as the Skills Show, WorldSkills UK competitions is divided into four areas, each focusing on specific industry sectors. The four areas are:

• engineering and technology
• digital, business and creative
• health, hospitality and lifestyle
• construction and infrastructure

The Craft Guild of Chefs organises and judges three competitions in the hospitality area. The competitions are culinary arts, confectionery and restaurant service. Each competition sets out core competencies and standards candidates should achieve, which they are judged and marked on.

The Craft Guild of Chefs main competition culinary arts saw chefs showcase their ability to be responsible for the high-quality production of food served to customers in a retail dining situation. Competitors worked with raw ingredients to create complex and intricate dishes. They also had the option to be judged on the creative aspect of compiling a menu. The competition assesses the skills and abilities of competitors entering the field of culinary arts.

Led by Stephen Scuffell, Craft Guild of Chefs chairman of vice presidents, the culinary arts competition consists of two heats; a live heat where chefs complete a series of tasks on a specific day prior to WorldSkills UK; and the UK national final at the NEC Birmingham. Scuffell said, “congratulations to everyone involved in 2018 UK skills live and to all the young professional competitors.”

Medallists included Chloe Lloyd-Hughes from North Warwickshire and South Leicestershire College who won the gold award, Richard Postles from Cheshire College South and West awarded silver, Luke MacKenzie from City of Glasgow College awarded bronze. An additional three medallists were awarded highly commended.

The confectionery competition focused on the role and tasks of a patisserie and confectionery chef. Competitors carried out a range of tasks which reflect both modern and traditional patisserie. They were judged on eight core competencies in this competition.

City of Glasgow College was honoured with the three medals in the confectionery competition. The winners are Ance Kristone winning gold, Naomi Simpson winning silver and Leona Westwater winning bronze.

The restaurant service competition covered nine competencies including; to prepare and serve a range of dishes suitable for table theatre service in a fine dining restaurant; provide a service for customers in a restaurant dining environment; and identify a range of wines, spirits and liqueurs from a given list. The standards expected were communicated prior to the competition and then judged and given marks for each.

Karolina Glowacka from City of Glasgow College was awarded gold, Paulina Skoczek from Gower College Swansea was awarded silver and Paige Jones, also from Gower College Swansea awarded bronze.

For more information about entering WorldSkills UK 2019, visit https://www.worldskillsuk.org/champions/national-skills-competitions/find-a-competition

Full list of WorldSkills UK, Craft Guild of Chefs competition medallists below:

Culinary arts competition

• Chloe Lloyd-Hughes from North Warwickshire and South Leicestershire College – gold award
• Richard Postles from Cheshire College south and west – silver award
• Luke MacKenzie from City of Glasgow College – bronze award
• Jack Postles from Cheshire College south and west – highly commended
• Rachel Carson from South Eastern Regional College – highly commended
• Akin Stoica from Coventry College – highly commended

Confectionery competition

• Ance Kristone from City of Glasgow College – gold award
• Naomi Simpson from City of Glasgow College – silver award
• Leona Westwater from City of Glasgow College – bronze award

Restaurant service competition

• Karolina Glowacka from City of Glasgow College – gold award
• Paulina Skoczek from Gower College Swansea – silver award
• Paige Jones from Gower College Swansea – bronze award