Steve Groves Tells Us His Secret for Comfortable Feet All Day Long

We’re lucky enough to have some pretty high profile chefs as fans of the WearerTech brand. This month, we spoke to one of them – Steve Groves, 2009 winner of MasterChef: The Professionals and Head Chef at Roux at Parliament Square Restaurant since 2013 – about his career, the industry, and why he loves WearerTech shoes.

I’ve been a chef for the best part of 20 years now. I started catering college when I was 16. I wanted to be a fireman initially, but I had a couple of years between finishing school and being able to apply for the fire brigade, so I went to catering college.

At first, it was being part of a team, with a common goal that I loved – and it grew from there. I worked in various restaurants in Bournemouth and Poole, and worked in America when I first finished college.

In 2008, I moved to London and started working at Launceston Place. From there I did MasterChef: The Professionals, which is where I met Chef Michel Roux Jr. It was the mother of all job trials, really. I ended up working here, a year or so later.

Happy staff, happy chef

My food style has simplified since I started. When I was younger, I tried to do stuff just to impress people: now I’m more focused on good quality ingredients, treating them with respect, and cooking tasty food that people want to eat.

To this day, it’s working as part of a team, and the creative side of the job, that I enjoy most. I’ve got a team of ten chefs, so there’s a lot to tap into. Everyone has different backgrounds and different experience, so you’re always learning.

Despite big strides being taken to address the long hours and improve working conditions, these remain an issue – and make staffing difficult. There are so many restaurants opening, and the sheer volume of chefs needed to fill all those positions is one of the biggest challenges we face. As an industry, we need to offer better work-life balance. Our staff are what keep our business running – and people are more productive when they’re not working 100 hours a week!

We want staff who are bright, enthusiastic and doing a good job, not struggling to get through the day. Ultimately, when the team is happy, comfortable, and motivated, they’re more productive, too – and that’s good for business.

Safety first…

There’s a lot more focus on health and welfare these days – and safety in the kitchen is a big part of that. Slips, trips and falls are a massive safety hazard in any working kitchen. We’ve got signs up all over the place. The guys are working fast, the floors are often wet and can become slippery… there’s always the risk of falling over, and the injuries that could happen are severe, with hot liquids, sharp knives and heavy objects around the place.

Having non-slip shoes is vital for us, as chefs. We’re bustling around, on our feet, standing up for 15 hours a day. If we can’t stay on our feet we’ve got a problem. Having a comfortable pair of shoes makes a massive difference.

Why WearerTech?

Ultimately, I want a work shoe that’s simple, looks smart, and feels comfortable all day long. I’ve chosen to wear WearerTech shoes because they’re incredibly comfortable, lightweight and supportive.

Personally, I don’t like my feet to be completely enclosed – I prefer open-back shoes – so I use WearerTech Invigorate.

Since choosing WearerTech shoes I feel a lot more comfortable throughout the day. And that helps productivity – I feel I have more energy, and can run around a lot more. If your feet are comfortable it makes a big difference to your day.

“As a chef, I want to look after my feet and I want to look after my hands – those are the two things at the top of my list.”

Would you like more information on WearerTech shoes? Please visit: www.wearertech.com

Central Bedfordshire College and UK Curry Connect Collaborate at The Culinary World Cup

UK Curry Connect (UKCC), a small campaign group that is trying to make its voice heard on behalf of the Asian catering industry to various government and industry bodies to deal with staff and skills shortages that are blighting the industry.

UKCC has a number of viable proposals that have already been presented and one of its long term proposals is that of training and bringing in more home-grown talent. The idea is to inspire individuals that there are long term prospects in this industry and progression for those with passion. The idea for competing in the recent and spectacular Culinary World Cup, in Luxembourg came from its collaboration with Central Bedfordshire College.  UKCC has a partnership with the college to train students who wish to learn about international cuisine.

What better way to showcase the potential for this industry than to compete at the very pinnacle in the gastronomic world. An event where the very best attend, where future trends are set, where iconic legends rub shoulders with up and coming superstars and where UKCC can make its mark as the very first Bangladeshi led team on this very exclusive international stage.

This journey was far from straight forward, however, finances needed to be raised and suitable chefs found, as well as addressing the naysayers that said this couldn’t be done, and indeed some that went out of their way to make sure it would be difficult…and all this before they’ve even left for the competition.

Sponsors were sought, including industry heavyweights like Just Eat, Kingfisher and Cobra, but all declined. So it was left to team managers Moslek Uddin and Shah Athar to approach the smaller businesses and acquaintances to rally round as much as possible. They were themselves surprised by the lack of ambition or belief shown by large corporate companies towards this well known campaign group within the industry.

During the selection process, cooking competitions were held to select potential team members as well as raise awareness within the community and amongst sponsors. UK Curry Connect continued to face apathy from the industry, even after a successful and well received Salon Culinaire.

Team members were selected all of whom realised the potential boost this could bring to their respective careers and ambitions.

Deadline day approached and Team UKCC were still way short of funds, so Moslek was forced to stay behind and try and raise funds whichever way he could manage. Shah agreed to lead the team alongside Raj Mandal from Central Bedfordshire College on the coach journey over to Luxembourg.

A 5am start from the college to try and get everything loaded on to the coach and make their way to Dover. On the way, they stopped by the Gurkha regiment to pick up a few soldiers, who happened to be culinary artists and now proud members of Team UKCC.  The journey over was a team full of strangers with no idea of each others’ strengths, but they slowly got to know each other.

Upon arrival in the small town of Capellen, a few miles outside of the city of Luxembourg, the team had discovered that the cooking and storage facilities were far from adequate.  There was no kitchen that the team could work from and there was certainly no adequate refrigeration to store any of the products that the team brought with them. The motel was kind enough to allow the team as much access and help as was required.

One of the team members, Najib Ali, winner of the Salon Culinaire, an avid coffee drinker decided to get his caffeine fix the following morning, along with a croissant in the artisan bakery/Boulanger  a few yards down the road, Le Pain & La Toque. Having spoken to Natalie, the manager there, she was kind enough to allow the team to use their facilities. Then there was Patrick, the owner and he gave a guide a guided tour of his bakery and his facilities and explained how he freshly bakes everything every morning.  What was more surprising was that he was happy to allow the team free rein in his kitchen.  This hospitality was repaid by inviting them to join them for dinner as their kitchen was used to cook all the team meals.  Both Patrick and Natalie were also very obliging, even offering to drive across the border to France to source certain ingredients for the team.

The team worked through the night within the confines of their own bedrooms to get its first entries ready for the competition, some pastry art entries and a chocolate centrepiece with a girl spraying graffiti…the latter impressing the judges and winning a bronze medal! Not being able to contain themselves, a message was sent to Moslek who was just coming out of the airport after having to chase funds to support the team. Moslek arrived feeling overwhelmed with a sense of vindication, that his belief in the team had paid off and that all his hard work would be worth it in the end.  This early bronze medal galvanised the team to try and achieve more and they continued to work through most of the night, almost every night. Two members from Team UKCC even went to learn some of the artisan pastry that the bakery produced at 4am.

On the very last night, where everyone was at work helping each other and even the hotel where the team were staying cleared the restaurant area so that the team had space to work from, it was a huge effort not only from the team but also its honorary new members, Patrick and Natalie from the bakery, but also Constantin and Mika from the hotel staff. Without the support from the local bakery and even the hotel, a lot of Team UKCC’s achievements may not have been possible.

On Team UKCC’s final day at the Culinary World Cup, all entries were delivered at 5am, ready for judges inspection. The rest of the day was to wait for the results. Lots of friends and were made and, although Team UKCC were completely unknown at the beginning of this event, by the end of it there were not only other national teams supporting them but large influential organisations willing to work with them on future projects, having seen what was achieved on a shoestring budget.

Come the announcement of results.  Team UKCC were presented with 3 silvers, but told to stay on stage, as the judges then announced that Team UKCC had also won a gold medal! The audience cheered and the feeling was shared amongst the team for such a momentous moment. The gold medal entry itself, made entirely of salt dough, was a huge slice of fate as the subject matter was ‘plastic pollution awareness’, a project that Team UKCC also heavily support and one that intrigued not only the judges but the viewing public as well.

After leaving the medal ceremony, a lot of the emotions erupted as a lot of the senior team were in tears at the achievements of the team, where certain decisions were justified and that the journey of a small independent team from the United Kingdom made up of chefs from all over the country came and competed at the very highest level and walked away with 7 medals in total, including gold. Not only did they surprise themselves, but they surprised a lot of the established teams, as well as the doubters back in the UK.

If one were to think of a movie analogy, the film “Cool Runnings” comes to mind, perfectly summarising the trials and tribulations of a small team that no-one had any hope for but still competed anyway against all the odds and all the hurdles along the way. Although they came with low expectations, Team UKCC were certainly one of the stories and highlights that came out of this year’s Culinary World Cup.

Special mention must go to the generosity and hospitality expressed not only by the hotel staff, but also by Patrick and Natalie, of Le Pain & La Toque, Capellen where the team strongly believes all their achievements may not have been possible without the unbelievable support these two businesses provided, in allowing the team to take part and remain in the competition.  The team were also very lucky to be acquainted with another very important person, in the shape of Antoine Seyler, who gave up his valuable time to spend it with the team and support them at their medal presentation.  Their generous nature belies the size of their hearts, and indeed are a credit to the country of Luxembourg and the residents of Capellen.

Walter Rose & Son is in the running for a Countryside Alliance Award

The annual Countryside Alliance Awards are now open to public nomination, and family-run, Devizes-based butcher Walter Rose & Son is pleased to announce that it has been nominated for a Rural Oscar in the ‘Butcher’ category.

The Awards are the Countryside Alliance’s annual celebration of British food & farming, enterprise and heritage through our small hard-working businesses. They are set apart from other award schemes because they are driven by public nomination, offering customers the chance to tell us why their favourite businesses are worthy of national acclaim. Judges will not just be looking for evidence of great produce, customer service and innovation, but stories of how businesses serve their communities.

Walter Rose & Son is a unique, fourth generation, family-run business. The Sidmouth Street Shop in Devizes boasts an array of glass counters serving freshly butchered meat, fresh fish, charcuterie, fine foods and a world-class cheese counter.  Alongside this highly successful retail butchers, Walter Rose operates one of the leading catering butchery operations in the country, supplying chefs all over the country with the finest, locally sourced and produced meat and dairy produce with the highest of welfare standards.

Countryside Alliance Awards Director Sarah Lee commented: “These awards provide a cause for celebration in a time of great uncertainty in the countryside. They were set up to provide a voice and a platform for the rural businesses that form the hearts of their communities. Our local produce is second to none and there are many community heroes and businesses worthy of national recognition, so please get involved and nominate today.”

Jack Cook from Walter Rose & Son commented:

“I couldn’t be happier with the news that we’ve been nominated for a Rural Oscar with the Countryside Alliance.  Having won Butchers Shop of the Year in 2016, it would be fantastic if we were to be recognised for our excellent relationships with local farmers and the importance we place on provenance and welfare as a business in terms of relentless support of the local farming community.

Nominations can be made online at: www.countryside-alliance.org/campaigns/caawards/

Gastronomixs Talk to Amy Nancollis About her Two-week Free Trial – Claim Yours Now!

Amy’s first impressions of Gastronomixs was that “it’s a great tool for writing menus and dish planning.” She is one of the many chefs who has tested out Gastronomixs. We asked her about her experience!

As a young child Amy always had a passion for food. Recently she discovered that her mission is to bring joy to people’s lives through food. Amy has worked in a number of fine dining restaurants in many different areas of the UK and alongside some of the country’s finest chefs; from Raymond Blanc at Le Manoir aux Quat’ Saisons in Oxford, Martin Blunos in Bath, Le Gallois in Cardiff and John Campbell during his time at The Vineyard in Newbury to name only a few.

Amy then opened Oak and Glass restaurant in Weston-super-Mare in 2006, where she spent 10 years behind the stove dedicating her life to her customers. In 2015 she closed the restaurant to devote her time to raising her young family.

Amy’s about her first experience with Gastronomixs: “As its the festive period, I have been writing a lot of Christmas menus for private parties, events and in the capacity of the consultancy work I do. Gastronomixs has proved invaluable in regards to festive menus. You can always rely on the usual wintery combinations of turkey and cranberry, brie and chestnuts, red cabbage and cinnamon, but using the Gastronomixs website offered a further dimension to my menu planning.”

She continued: “I particularly liked the beef suggestions, as one of my clients specifically requested it on their menu. The event was a Christmas party for twenty-five guests. The budget was £40, so this gave me lots of scope to produce quite an extravagant menu and really push the boat out. I started by typing in ‘beef’, and I was met with a myriad of recipe combinations and cooking styles that would suit different budgets. I particularly like tips on how to use cheaper cuts, braising to tenderise or roasting more expensive joints. Complementary ingredients suggested by Gastronomixs to compliment beef ranged from classic combinations like horseradish and stilton, to more contemporary ingredients like beetroot and eastern spices.”

Amy’s latest dish developed with Gastronomixs is a roasted sweet potato and butternut squash with mint and pomegranate dressing. While discussing the ingredients, techniques and recipes available for free in the Gastronomixs trial, Amy said she will definitely be extending her trial to full time access and will be encouraging fellow chefs to do the same.

You’ve heard what Amy Nancollis has had to say, now it’s your turn. Want a free trial that will add enrichment for you and every chef you work with? CLICK HERE

Koppert Cress Introduces Sweet Peeper!

Koppert Cress introduces Sweet Peeper! Sweet Peeper goes perfectly with both hot and cold dishes such as soups and salads. It takes dishes to the next level thanks to its high creative value and good bite in combination with the long-lasting, simple, dry, and bittersweet taste. The yellow leaves and pink/red shoots add an extra dimension to the dish while giving a nod to its origin: the sweet potato. In addition to the leaf, you can also use the pickled shoots as a fine addition to salads and sandwiches.

The sweet potato was originally discovered in Mexico, though in contrast to what the name would suggest, it is not related to the potato. Instead of starch, the sweet potato contains inulin which takes longer to digest. This makes it healthier for diabetes patients. We carefully select and package the sweet potato’s shoots, which are normally used for multiplication.

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.

Roux Scholarship 2019: Entries Open as the Roux Family Set the Recipe Challenge

The Roux Family are set to test chefs’ butchering skills in this year’s Roux Scholarship competition as they announce the details of the recipe challenge.

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 2019. They have until midnight on Thursday 31st January 2019 to submit 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.

 Important notes:

• Two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish to the recipe originally submitted. In addition, a dessert to serve four people must be made from a ‘mystery box’ of ingredients given on the day.
• Contestants must include a full and accurate list of quantities and cost of all ingredients used, omitting the short saddle of hogget and the hogget kidneys. The cost of the short saddle of hogget will be of £14.00 per kg and the hogget kidneys £7.00 per kg.  The full total costing of the dish, without the short saddle of hogget and the hogget kidneys, should not exceed £12.00 per portion.
• The hogget and kidneys will both be provided by the college should entrants be successful in being selected to compete at the Regional Final.

• Entrants arenot allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat, vegetable or garnish / accompaniment dishes and none will be provided.
• Oneand a maximum of two photographs may accompany your recipe as part of your entry, if you feel these will enhance your entry.  This is not obligatory.

• Full details can be found in the rules on the website that competitors must read before entering.

• Full details of the competition, rules and the entry process are available on the website rouxscholarship.co.uk

Alain Roux said: “Hogget is an interesting ingredient, as tender as lamb but offering a deliciously rich flavour. I am delighted with the challenge we have set this year on so many levels; in particular to test the butchery skills of the chefs, but also to assess their judgement and finesse to ensure the short saddle is cooked preserving the unique flavour and moistness of the cut and also the kidneys. The scope is there to prepare them in a very simple or more sophisticated way”.

Michel Roux Jr said: “Hogget has a wonderful depth of flavour that can be married with myriad spices. The saddle is a prime cut and can be cooked in many different ways, but for me the use of the kidney will be vital.”

With the launch of the competition last week, the Roux Family named the typical skills that potential winners will have in their repertoire. These included being able to fillet all meat, preparing a ballotine and being able to make sweet and savoury soufflés.

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 Honorary President of Judges will be announced in due course.

The dates for the 2019 competition are as follows:

12^th November 2018: Recipe ingredients are announced and entries open.

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 at top London venue (TBC).

Prizes

The winner receives £6,000, to support their career development & 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.

Roux Scholarship 2019: The 13 typical skills you need to be the next Roux Scholar

As the dates of the Roux Scholarship 2019 are announced, the Roux Family have revealed the typical skills they are looking for in the next chef to be crowned ‘Roux Scholar’.

As one of the most prestigious competitions in the world, the Roux Scholarship can be the door to a world of opportunities. Yet those with their eye on the life-changing prize don’t need to be working at a Michelin-star restaurant: the Roux Family want to encourage ambitious young chefs, whatever their background, to apply. The next Roux Scholar could be anyone who has the skills, talent and drive to win, whether they work in a fine dining restaurant or village pub. With three months to go until the January 31^st application deadline, they should be reassured that there is also time to learn and practise any of the skills in the list.

Chairman Michel Roux Jr said: “To be a Roux Scholar you need to have what it takes to reach the top, that’s a given, but many will be surprised to see they have the majority of these skills in their repertoire already.” As well as a flair in the kitchen, the next winner will also need to spend time practising to be competition-ready, as chairman Alain Roux said: “If you want to reach and stay at the top of your game, these are some of the key skills you need. Careful practice will help you master them to perfection and set you on your way to becoming a Roux Scholar”.

The 13 typical skills the next Roux Scholar should have mastered are as follows:

• Roast/ poach a whole fowl, whole joints on the bone, and fish on the bone
• Fillet round and flat fish
• Bone all meat
• Prepare a ‘ballotine’
• Prepare a stuffing: ‘farce fine’, coarse or gratin
• Prepare a ‘mousseline’ – protein-based mousse
• Make sweet or savoury soufflés
• Do a liaison: Roux, beurre manié and use flour, yolks, blood and liver
• Make a pastry base: puff, suet, leavened or shortcrust
• Make emulsified sauces: hollandaise, sabayon, mayonnaise
• Cook  ‘à l’étouffée’ and ‘braisé’
• Cook under pressure, under judges’ gaze
• Exquisite presentation skills.

The dates for the 2019 competition are as follows:

12th November 2018: Recipe ingredients are announced and entries open.

Applications must include a written recipe using the stated ingredients and submitted electronically via the Roux Scholarship website – www.rouxscholarship.co.uk

31^st January 2019: Deadline for applications.

6^th February – 28^th February 2019: Blind judging of paper applications, where 18 written recipes are shortlisted based on factors including creativity, technique, seasonality, flavours.

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 at top London venue (TBC).

Further information:

The 18 regional finalists from the 2018 competition came from a wide range of establishments, including Hilton Hotel in York, the Miele test kitchen in Abingdon and L’Enclume in Cumbria. It was won by Martin Carabott, of Hide, London, where – by coincidence – Roux Scholar 2017 Luke Selby also works.

The winner will be announced at a glittering awards ceremony at a luxury venue in London, to be confirmed in due course. The event is attended by the UK’s top chefs and prestigious guests from the world of hospitality.

The judges remain the same for the 2019 competition: 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 Honorary President of Judges will be announced in due course.

Prizes

The winner receives £6,000, to support their career development & 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 as well as a host of fabulous prizes from our sponsors to be announced on 12 November 2018.

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:Jodi Hinds 

Synergy Grill appoints Richard Ebbs as Director for Commercial and Marketing as Part of Growth Plans for the Cambridge Based Manufacturer

Following a successful career with Nisbets PLC, Richard decided to accept the challenge of switching from distributor to a manufacturer.

He has been part of Nisbets for over nine years and during this time was instrumental in driving forward the 30 strong own and exclusive brands (such as Polar, Buffalo and Olympia) whilst leading some of the company major projects such as setting up the National Catering Equipment Centre (NCEC) and product training for the company.

Richard said, “I have loved being part of Nisbets in what has been a hugely successful time for the company and feel very proud of the work we have done in Uropa brands, product training and with the NCEC.”

“I have no doubts that under Klaus’ leadership, Nisbets will continue to grow and this is only the beginning of the company’s success, However, I felt it was right for me to accept this new challenge and very fortunate to be offered the role within Synergy Grill.”

Justin Cadbury CEO of Synergy Grill commented, “We are delighted that Richard has decided to join us. He has incredible experience of the industry and brings with him a wealth of knowledge that will help us drive Synergy Grill forward”

“Synergy Grill has the patented fuel injection technology and will have the same effect to Grills as fuel injection overtaking carburettors, had in cars. It is the future. Several hundred restaurants already successfully depend on its reliability and superior performance and Richard is joining us at a perfect time to extend this new technology”

Richard added, “Synergy Grill products are like nothing else available on the market today. They are the only Grills that atomise fat! No fat means no filthy fat trays to empty, cutting down your cleaning time by 80%.

Cleaner, less fatty smoke reduces cleaning and strain on your extraction providing you with a nicer working environment. All of this, whilst using an average of 59% less gas than other chargrill brands This provides amazing savings of your gas bills whilst beating the performance of a ‘standard’ chargrill.

However, for me, best of all, is the quality of the food it produces.

It’s my belief in the range, which meant moving to Synergy Grill was a no-brainer! With such amazing USP’s, the Synergy Grill range offers a real insight into commercial cooking for the future.”

For further information on the full synergy range or to arrange a demonstration, visit www.synergyGrill.com or call 01480 811000, email info@synergyGrill.com

Top Chefs Gave a Feast for the Senses at Bath Audi

The Bath Audi Showroom, Peasdown St John held a spectacular launch event for the new Q8 on Wednesday (10) October 2018.

The theme of the event was Bollywood and its title, ‘The Audi Senses Evening’. The event set out to heighten the senses of the hundred or so guests who attended, by stimulating sight and sound through brilliant bhangra dance routines and impressive Dhol drumming displays. Guests’ taste and smell were then treated to delicious Indian cookery demonstrations and canapés, where the Peasdown St John Audi dealership was filled with aromas of Indian culinary excellence.

Guests enjoyed canapés made by Head Chef Soyful Alom (The Mint Room, Bath) and award-winning TV chef, author and blogger Hari Ghotra with the help of student chefs from Bath College.

Bath 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.

The ‘Audi Senses’ theme was extended to a ‘sixth sense’ being Audi artificial intelligence, where Bath Audi’s Business Development Manager showcased the new Q8, talking guests through a whole range of safety systems designed to protect both the driver and other road users.

Julian Drew, Head of Business at Bath Audi said:

“This event proved a great success.  Excellence in customer service and product are the Audi brand values and indeed our values at Bath Audi. These are resonated through working with top chefs and front of house professionals via The Chefs’ Forum in staging regular customer events at our Bath dealership. 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 chefs and students who took part was really positive and it was great to showcase the new Q8 alongside the finest Indian culinary talent, music and dance.”

The evening set out to communicate that the new Q8 model is 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 Indian feast for the senses at Bath Audi.

Top Chefs Take to our Demo Stage to Create A Stunning ‘Market Breakfast’ at Birmingham Fresh Produce Wholesale Market!

In May 2018 the Birmingham Fresh Produce Wholesale Market opened for business following its successful transfer from its ageing location in the city centre. On Friday 5^th October, Masterchef Professional finalist Louisa Ellis and expert grill chef Claire Mansfield of Synergy Grill will join forces to create a fabulous ‘Market Breakfast’ to officially launch the Birmingham Fresh Produce Wholesale Market.

Louisa has cooked and collaborated in some of Birmingham’s leading kitchens and was based at The Wilderness in Birmingham’s famous Jewellery Quarter when she featured in TV’s Masterchef: The Professionals at the end of last year.  Louisa beat-off thousands of applicants to take part in the BBC competition and it was a huge achievement for her to have made it into the final three.  She wowed judges Marcus Wareing, Monica Galetti and Gregg Wallace.  Louisa Ellis has now launched her own private-cheffing business and cooks at diverse events all over the UK around the world.  Louisa will be taking to The Chefs’ Forum demo stage to demonstrate some of her signature dishes, showcasing the finest produce available at Birminham’s world-class fresh produce Market!

Claire Mansfield was a Head Chef in many great kitchens including The MOD, high-profile government offices and she is now a demonstration chef for Synergy Grill in Birmingham and beyond.  Claire will be cooking-up an array of gastronomic brunch delights on the grill for the market traders, members of the press, local restaurant owners and celebrities who attend the fantastic Market Breakfast on the 5^th October, showcasing the finest seasonal fresh produce available at Birmingham Fresh Produce Market.

The all-female culinary duo will cook a market breakfast on the Synergy Grill, a UK-built energy-saving grill invented by Justin Cadbury, the great-great grandson of Birmingham-based Cadbury’s Founder, John Cadbury – Another testament to Birmingham’s prowess as a foodie hotspot or City of Food!

On Friday 5th October from 6am – 12 Noon, the Birmingham Wholesale Market Company ltd. would like to invite local chefs, fresh produce and foodie media to visit their exciting new facility.  Believed to be the largest integrated market in the UK offering horticultural, fish, meat, poultry and flowers.  Some 50 tenants operate from 80 sales units and warehouses offer access to a truly global supply chain of produce.

The recently constructed facility has been developed with a £50 million investment from Birmingham City Council and is the essential catalyst to Birmingham’s hospitality sector continuing to develop its reputation as a must-visit ‘City of Food’.  It also, of course, ensures the supply of low-cost fresh produce to the residents of greater Birmingham.  The occasion will be marked by top chefs offering an innovative and succulent programme of food purchased directly from the traders, entertainment reflecting the ethnic mix of the market and an opportunity to meet some of the leading figures in Birmingham City Council, the food supply chain and celebrity chefs.

To reserve your place at this fantastic event, please contact rebecca@redcherry.uk.com