News Archives - Page 7 of 123

BelOrta Shone in a Stunning Canapé Reception at FPC Awards

BelOrta created a memorable experience at the FPC Fresh Awards 2024 with an exclusive canapé menu crafted by Exose Grant, a finalist from MasterChef: The Professionals* in 2019.

Known for his innovative approach to cooking, Grant designed a menu that highlighted BelOrta’s premium produce with creative, flavorful dishes. Guests enjoyed Ruby Red Tomato Bruschetta, BelOrta Baba Ganoush with Crispy Tortilla, Roast BelOrta Bell Pepper & Goats Cheese Crostini, and a refreshing BelOrta Strawberry Sorbet, all showcasing the versatility and quality of BelOrta’s fresh offerings.

The Iconic and beautifully fragrant Ruby Red Tomatoes, shiny plump aubergines, juicy bell peppers and sumptuous strawberries were delivered by First Choice Produce, who have been selling BelOrta to chefs across the UK for over a decade.

Ron Maxfield, Business Development Director at First Choice Produce was delighted to help transport the produce to the Awards to enable Exose to create the canapes and The Chefs’ Forum to create an eye-catching display on behalf of BelOrta in custom-made display stands for the canapé reception, he said

“The quality, flavour and colour of BelOrta produce speak for themselves. As fresh produce wholesalers, we can be sure of a consistent product, with continuity guaranteed and its these types of relationships that we are proud to celebrate with excellent suppliers like BelOrta. It is imperative that we have utmost confidence in our suppliers to deliver the finest quality ingredients to our chefs.”

Chef Exose, used the aptly-named Heinzelmann Chef-X thermal blender to create the sorbet with beautiful BelOrta strawberries that he froze overnight to get the right texture. He then added lemon juice, icing sugar and egg whites to make it double in size in the jug.

The rapid, butterfly paddle attachment for the Chef-X made short work of this dish and the guests absolutely loved it as a palate cleanser before dinner.

The FPC Fresh Awards, which took place on 27th September at JW Marriott Grosvenor House, is one of the UK’s most prestigious events celebrating excellence in the fresh produce sector. It draws over 700 professionals from the fruit, vegetable, and flower supply chains, offering a platform to highlight sustainability, innovation, and best practices across the industry.

Team Chefs’ Forum were lucky enough to sit down and enjoy the wonderful three course dinner, showcasing the very best in seasonal fresh produce.

BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables, used this opportunity to highlight the vibrancy and quality of their produce through these expertly crafted canapés.

The combination of BelOrta’s fresh ingredients and Exose Grant’s culinary expertise was certainly a standout showcase at the event.

Exose said

“I let the ingredients do the talking. The BelOrta produce is some of the best I’ve worked with and the empty canapé trays showed the guests enjoyed the menu that I prepared with the brilliant students of West London College. It was great that every guest saw the BelOrta canapé station on the way into the event and also got the chance to taste the four varieties of produce.“

Exose Grant, renowned for his time on *MasterChef* and his ability to turn simple ingredients into gourmet experiences, elevated BelOrta’s fresh produce to new heights. His involvement adds an exciting culinary touch, and the selection of canapés is designed to represent the best of what BelOrta’s seasonal produce can offer.

The FPC Fresh Awards not only celebrate the best in the fresh produce industry but also provide an opportunity for BelOrta to showcase the true potential of their products. This collaboration with Exose Grant is set to create an unforgettable experience for guests and further solidify BelOrta’s reputation for excellence in the industry.

The Chefs’ Forum received excellent feedback from BelOrta. Glenn Sebregts, Division Marketing Manager at BelOrta said

“It was fantastic to see the guests enjoying Exose’s wonderful canapés. I think that every guest had a glimpse and a taste of BelOrta. This event was a fantastic opportunity to raise our profile and showcase the excellent quality and flavour profiles of our produce.

We are looking forward to many more events with The Chefs’ Forum in the UK and would like to congratulate The Fresh Produce Consortium on a hugely successful Awards event.”

2024 Winner of The S.Pellegrino Young Chef Academy UK Regional Final Announced

London, 27th September 2024 – After rounds of competitive cooking, and outstanding displays of culinary prowess by some of the most talented young chef’s in the UK, S.Pellegrino Young Chef Academy recognised Ben Miller as the winner of the competition’s Regional Final for the United Kingdom at the NoMad Hotel last Thursday 26th September.

Ben, who showcased brilliant talent throughout the competition process, beat eight other finalists, rising to the top of thousands of applicants from around the world, and will compete in the Grand Finale taking place in Milan next year.

The 29-year-old from Canada, now lives in London and has been working in kitchens since he was 15 years old, beginning at a local family run catering company in Calgary, Alberta. Ben’s love of food and creative expression has always been at the heart of his culinary journey, driving him to explore new techniques and flavours. He credits his passion for combining artistic expression with culinary innovation in helping fuel his ambition, as he constantly seeks out new challenges to refine his skills and push the boundaries of his craft.

At the competition final, which took place at Le Cordon Bleu Cookery School in London, Ben won over the renowned jury including, Santiago Lastra, Nokx Majozi, Lorna McNee and Adam Smith, with his signature dish Ode to Sam Yee, a dish he has been perfecting for years. The recipe featured Crowned Roasted Duck Breast with Szechuan Jus and Garlic Choi Sum, Confit Leg Rice under Brown Butter Sabayon with a Foie Gras “Siu Mai” in an Alsace Bacon Consommé paired with MingCha Jasmine Blossom Tea. And the showstopper will now see Ben go on to represent the United Kingdom at the global Grand Finale in Milan next year.

In addition, Ben was also the recipient of a second award on the night, the Acqua Panna Connection in Gastronomy Award, which celebrates the dish that best represents the culinary heritage of its native region and was voted for by the nine participating mentors ahead of the competition.

Ben Miller had this to say about his win “I have entered 13 competitions like this during my career and this is the very first I have won so I am delighted. It’s always a huge challenge to take part in these tests and coming away with a loss can be disheartening but it also makes us young chefs hungrier to succeed and today shows that with determination, you can get there. The S.Pellegrino Young Chef Academy Competition has been such a fantastic process to be a part of and it’s been amazing to see so much talent across all of our signature dishes. I’m so happy to have won and I look forward to representing the UK at the Global Finale next year.”

Together with Ben, two other chefs were also awarded at the Regional Final event, winning the collateral awards, and will have the chance to win respective global titles, also announced at the Grand Finale next year:

S.Pellegrino Social Responsibility Award – Sude Hancher, for her Cauliflower & Halibut dish
Fine Dining Lovers Food for Thought Award – Kurtus Auty for his Courgette Dive dish

The S.Pellegrino Young Chef Academy Awards are held every two years to champion and celebrate young chef talent throughout the world, encouraging them to bring their best to the table.

To stay updated with announcements and news about the exciting initiative that aims to discover and nurture brilliant, boundary-pushing talents in gastronomy, you can visit https://www.sanpellegrinoyoungchefacademy.com/

Meet The Meat Men for a Butchery Masterclass!

On 24th September 2024, Bridgwater & Taunton College hosted a special Venison Butchery Masterclass. The session, organised by Chef Lecturer James Thomas Jones (pictured far right with The Meat Men and students Matt Perring and Dylan Graham) was designed to showcase the art of game butchery to his students, he said

“We really enjoy inviting talented and highly knowledgeable, award-winning local butchers into the college to teach the students about the provenance of locally-sourced venison and in this case, how to break down a whole carcass of fallow deer and achieve a variety of cuts. We are very lucky to be in this part of the world, where we can source top-quality wild venison from just a stones-throw from the college. It was great for the students to have not only learnt about whole-carcass venison butchery today, but also the difference between the wet aging and dry-aging process when working with beef. We as lecturers also enjoy these sessions, as we always learn new skills and enhance our knowledge.”

Just as the game season hits its stride. With local Fallow venison at its prime, harvested by local Deer Manager, Curtis Pitts (pictured centre).

This masterclass offers students the chance to dive into the art of butchery, focusing on one of Britain’s finest wild meats. Curtis delivered a whole carcass of fallow deer that he personally harvested the week prior to the session and hung in the fur in his purpose-built larder in nearby Ashill, he said

“Its great to be here at the college with Scott and Ed from The Meat Men today. I harvested this pricket last week, or eight days ago to be precise, it says so on this carcass tag, that I attached to the hind leg of each carcass , so fully traceable. I skinned it yesterday and am proud to have handed it over to The Meat Men to educate the next generation of chefs at Bridgwater & Taunton College. August to September is prime time for wild fallow pricket or males aged between 18-20 months. The chefs absolutely love Fallow deer, as the size of this animal yields the perfect cuts and portions size, with a delicious delicate flavour, which I feel is the best out of all of the species of deer available – I can’t wait to see the dishes that the students produce with the loins today.”

The event was led by Scott Cartwright and Edward Davies, AKA The Meat Men, a renowned duo of Master Butchers known for their expertise in traditional meat preparation and their commitment to promoting sustainable, locally-sourced game.

The Meat Men are highly regarded for their hands-on approach and dedication to preserving time-honoured butchery techniques. Their experience spans everything from working with high-end restaurants to running workshops that reconnect chefs and food lovers with the origins of their ingredients.

Scott Cartwright, Joint-Owner of The Meat Men said

“Inspiring future chefs and promoting butchery skills really does give us great pleasure. I really like working with young people and showing them our craft. We have a great relationship with the teaching team here at Bridgwater and Taunton College and its fantastic to be showcasing local produce to the next generation of chefs. The main objective of today was to teach the students about carcass balance and yield. Our job as a business is to make sure that we’re not holding onto stock and watching our waste, so it was great to be able to suggest different uses for the whole carcass and promote responsible sourcing and correct storage of venison and beef.”

At this masterclass, The Meat Men demonstrated the breakdown of a whole Fallow deer carcass, meticulously guiding attendees through the process of identifying and separating primal cuts. From butchering the venison shoulder and haunch to preparing loins and steaks, students learnt the intricate skills needed to turn a carcass into premium cuts of meat that can be used in a variety of dishes. The session also focused on utilising as much of the animal as possible, reflecting The Meat Men’s commitment to sustainability and respect for the produce. The students then got to have a go at creating their own dishes with a range of vegetables and ingredients selected by Chef Lecturer James.

The timing of this event couldn’t have been more perfect. The shooting season for fallow deer runs from August 1st to April 30th, ensuring that the venison is at its best—rich in flavour, lean, and packed with essential nutrients like protein, iron, and B vitamins. Venison is a versatile wild meat that not only supports local farming communities but also offers health benefits, being naturally low in fat and free from additives often found in industrially farmed meats.

In addition to a giving a brilliant whole-carcass butchery demonstration, Scott and Co-Owner Ed Davies (pictured left) showcased and explained the difference between wet and dry-aged beef, Edward added

“The beef maturing process can take two forms; Dry-aging and Wet-aging. Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices. The first produces beef that’s nutty, earthy and robust. The second intensifies the beef’s natural flavours and aromas. It was such an amazing opportunity to talk to the students about the different breeds of beef used in the UK and invite them to inspect, compare and contrast wet-aged whole rib eye and dry-aged beef fore rib, which we boned to source the rib-eye.”

The Meat Men have built their reputation on promoting these benefits, both in their butchery and in their educational outreach. They believe that chefs and students alike should understand where their food comes from and how to make the most of the raw product. The masterclass not only covered butchery techniques but also dived into the versatility of venison and beef in the kitchen, showcasing how venison and beef can both be used in everything from hearty stews to elegant fine-dining dishes.

In addition to the focus on health and sustainability, this masterclass highlighted the importance of butchery skills in culinary education. Students at Bridgwater & Taunton College gained valuable hands-on experience, learning to prepare wild meat from the source and establishing the differences between wet-aged versus dry-aged beef—Both essential skills in fine dining, modern British cuisine, and traditional game and beef cookery.

Level 3 Students, Dylan Graham and Matt Perring (pictured top with their lecturer and The Meat Men) won the ‘Ready Steady Cook-style challenge in which the students had 45 minutes to plan, select fresh produce and create a main course for two people.

Their winning dish was Fallow Loin with Celeriac Puree, Thyme and garlic sauteed carrots, red wine reduction and blanched green cabbage.

Dylan said

“I am delighted to have won the challenge today and really enjoyed the positive feedback on my dish from our butcher judges, Scott and Ed. It was great to learn more about processing of local wild venison today and I have really enjoyed cooking with it and am definitely a fan. The wet v. dry-aging of beef demonstration was also fascinating and having learnt about the high percentage of myoglobin in red meat in a theory lesson before the session, it was great to see theory in practice working with three different species of red meat today – Both wild in terms of the venison and farmed with the wet and dry aged beef.”

With The Meat Men bringing their expertise and passion to the table, this Butchery Masterclass was certainly an inspiring, educational and memorable experience, celebrating the best of British game and the heritage of traditional butchery in the UK.

All of the students received a complimentary copy of The Great Game Guide for their excellent work, food produced and outstanding participation in the session, so they can study all of the different species of game available throughout the season, the best game chefs and their recipes.

For more information on The Meat Men, enquire about catering supply or shop the e-commerce site, visit www.meatmen.co.uk. For more information on catering courses at Bridgwater & Taunton College, visit: www.btc.ac.uk

Photography by Carlos Farinha

Borders? What Borders? Radhika Launches New Cookbook

Flavours Without Borders

Renowned chef and food writer Radhika Howarth will launch her highly anticipated new cookbook, Flavours Without Borders, at a special event in London on Thursday, 17th October 2024. The launch, taking place at Halcyon Interiors on Wigmore Street from 6-8pm, will showcase her collection of 80 innovative recipes that blend culinary traditions from around the globe. Howarth, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.

Radhika Howarth has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.

In her debut book’s central Three Ways chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. Delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.

In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.

Mix and match your favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.

Guests at the book launch will have the opportunity to meet Radhika , discuss her culinary inspirations, and get insights into the creation of the cookbook. There will also be live demonstrations, tastings of select dishes from *Flavours Without Borders*, and a chance to network with fellow food enthusiasts and professionals. The event will draw a diverse audience, including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style.

Radhika’s reputation as a culinary innovator continues to grow, and her latest book will cement her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.

The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.

Those interested in attending the event can RSVP by emailing radhika@radikalkitchen.com or calling 07951 940535.

With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders will be a highlight of the London food scene this October.

“I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.” Radhika Howarth, author.

London Welcomes New Sushi & Washoku College in Ground-breaking Launch Event

The launch of London’s newest culinary institution, a dedicated Sushi & Washoku College, was celebrated with great enthusiasm yesterday (19th September). The event, organised in collaboration with The Chefs’ Forum, drew over 100 guests from the food industry, TV, media, culinary and education sectors. The school, which focuses on authentic Japanese cuisine, is set to become a pivotal training ground for chefs in the UK and Europe.

Among the attendees was Kurt Zdesar, founder of Chotto Matte, who shared his excitement: “This is great news for London! An authentic Japanese sushi school right here – I’m looking forward to taking my team down there and would love first dibs on the new graduates!”

Endo Kazutoshi, chef-patron of the renowned Endo at the Rotunda, whose restaurant boasts a three-month waiting list, echoed this enthusiasm, stating, “It’s fantastic to have a dedicated sushi school in London. I’m eager to send my chefs here and see how this training can enhance their skills.” Endo comes from a renowned family of sushi chefs and is well-known for combining traditional techniques with contemporary touches in his Omakase-style restaurant.

The event included a welcome speech by College Owner, Mr. Mizuno and a presentation by Mr. Kotaro Higuma from the Japanese Embassy, highlighting the school’s role in promoting Japanese culture, food, and language in Europe.

This was followed by the introduction of the school, showcasing its mission to teach traditional sushi-making techniques alongside the art of washoku—Japan’s holistic approach to food that emphasises balance and respect for ingredients.

Mizuno, the College’s owner, expressed his gratitude during the event:
“It’s been a long, however very enjoyable and exciting journey to open these doors, and I’m overwhelmed by the support from everyone here today. I look forward to welcoming chefs and sushi enthusiasts alike for open days and trial sessions in the coming weeks.”

Miguel Bértolo, Executive Chef at ACPP Lisbon, the school’s sister institution, was also in attendance. He shared insights on the collaboration between the two schools, highlighting the opportunity for students to exchange training between London and Lisbon, further enhancing their exposure to authentic Japanese culinary practices. Bértolo’s background includes top placements in global competitions like the World Sushi Cup, and he serves as the European representative of the Tokyo College of Sushi & Washoku.

Following the formal proceedings, guests enjoyed a reception featuring sparkling wine, iced green tea, and sake, while the school’s chefs prepared a sampling of authentic washoku dishes.

One of the most inspiring moments of the day came from Kai Hayter, an Anglo-Japanese student who has just begun his diploma. “Coming from Japanese heritage, it’s wonderful to learn about the cuisine and traditional cooking methods. The six-month diploma is the perfect way to deepen my connection with Japanese culture,” he said.

“With a focus on authentic Japanese culinary arts, this school is set to provide new opportunities for chefs across Europe, helping them master sushi and washoku while bridging cultural and gastronomic gaps between Japan and the UK.”

For more information on the Tokyo College of Sushi & Washoku and upcoming open days, visit the school website: www.sushicollege.uk

The college will be holding monthly open days for chefs, the next open day is on Monday 28th October – please RSVP to brogen@redcherry.uk.com to be added to the guest list.

Photography & film by Carlos Farinha

San Pellegrino Young Chef Academy Competition 2024/25 UK Finalists Revealed

S.Pellegrino Young Chef Academy is excited to announce the line-up of young candidates selected for the S.Pellegrino Young Chef Academy Competition 2024-25, the global initiative to discover and mentor the most talented young chefs under 30 years of age worldwide.

Thousands of chefs from all over the world applied for the competition, inspired by the opportunity to connect and learn directly from the most influential members of the gastronomic world and to demonstrate their unique creativity and vision. Among them, 165 passed the first selection process and are now ready to show their talent and passion during the Regional Finals.

The UK regional final, which takes place on the 25^{th of} September at Le Cordon Bleu, will give 9 young chefs the opportunity to present a signature dish to a local jury of renowned chefs, made up of Adam Smith, Lorna McNee, Nokuthula Majozi and Santiago Lastra.

The Regional Finalists for the S.Pellegrino Young Chef Academy Competition in the United Kingdom are:

Joshua Wilde is Head Chef at Fare Eatery in Wokingham
Swann Auffray is Sous Chef at the Little Chartroom in Edinburgh
Kurtus Auty is Head Chef at Bosun’s Restaurant in York
Ben Miller is Sous Chef at Alex Dilling at Hotel Café Royal
Sam Heaven is Chef de Partie at The Fat Duck in Bray
Connor Anderson is Chef de Partie at The Three Chimney’s in Skye
Wayne Munn is Sous Chef at Langdale Chase Hotel in Windermere
Sude Hancher is Chef de Partie at Cornus in London
Audrey Park is Chef de Partie at Sketch in London

The jury is in charge of selecting the regional winners of four awards:

S.Pellegrino Young Chef Award – the Local Jury of each regional competition will evaluate the presented dishes based on the three Golden Rules, selecting one young chef at each Regional Final who displays the strongest technical skills, genuine creativity and an exceptional personal belief about gastronomy;
S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements;
Acqua Panna Connection in Gastronomy Award – the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future;
Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers, this award will be for the young chef who best represents their personal beliefs with a signature dish.

Each young chef’s application and their signature dish was evaluated by culinary experts at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA. ALMA’s selection process hinged on three key criteria: technical skills, creativity and a personal belief in the transformative power of gastronomy to make a positive change in society through food.

“S.Pellegrino Young Chef Academy Competition surprises us with every edition and it is not a given since we have been collaborating with them since the first edition. Candidates outdo themselves from year to year, guided by passion and commitment,” said Matteo Berti, Head of Education of ALMA. “The selection process was not easy, but now it’s up to the shortlisted candidates to show their talents throughout the course of the competition. The best of luck to all of them!”

The regional winners of the S.Pellegrino Young Chef Award will go on to compete for the global title of S.Pellegrino’s Young Chef of the Year 2024.

To discover the full list of candidates and know more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/.

BelOrta Looking to Shine at FPC Awards

BelOrta will create a memorable experience at the FPC Fresh Awards 2024 with an exclusive canapé menu crafted by Exose Grant, a finalist from MasterChef: The Professionals in 2019. Known for his innovative approach to cooking, Grant has designed a menu that highlights BelOrta’s premium produce with creative, flavorful dishes. Guests will enjoy Ruby Red Tomato Bruschetta, BelOrta Baba Ganoush with Crispy Tortilla, Roast BelOrta Bell Pepper & Goats Cheese Crostini, and a refreshing BelOrta Strawberry Sorbet, all showcasing the versatility and quality of BelOrta’s fresh offerings.

The FPC Fresh Awards, which will take place on 27th September at JW Marriott Grosvenor House, is one of the UK’s most prestigious events celebrating excellence in the fresh produce sector. It draws over 700 professionals from the fruit, vegetable, and flower supply chains, offering a platform to highlight sustainability, innovation, and best practices across the industry.

BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables and will use this opportunity to highlight the vibrancy and quality of their produce through these expertly crafted canapés. The combination of BelOrta’s fresh ingredients and Exose Grant’s culinary expertise promises a standout showcase at the event.

Exose Grant, renowned for his time on MasterChef and his ability to turn simple ingredients into gourmet experiences, will elevate BelOrta’s fresh produce to new heights. His involvement adds an exciting culinary touch, and the selection of canapés is designed to represent the best of what BelOrta’s seasonal produce can offer.

No. 25 Restaurant & Bar Brings Modern Indian Flavours to Bromsgrove’s High Street

Bromsgrove’s dining scene has welcomed a new addition with the opening of No. 25, a vibrant neighbourhood restaurant and bar located on the High Street. No. 25, which opened on September 4th, promises an exceptional dining experience that combines the rich heritage of Indian flavours with modern culinary techniques.

No. 25’s menu will feature an exciting array of dishes that embrace the rich and diverse flavours of India, all presented with a contemporary twist. Guests can look forward to an enticing selection of signature creations, such as the succulent tandoor-cooked corn-fed chicken breast, which is sure to delight.

For vegetarians, the mille-feuille of paneer offers a delicate, layered take on a classic ingredient, while the Nizami Gosht Dum Biryani delivers a fragrant, slow-cooked masterpiece, packed with aromatic spices. In addition to these standout dishes, the menu will offer a variety of expertly crafted curries, including Chicken Chettinad, Prawn Kadha, and Lamb Tellicherry Pepper, each bursting with authentic spices. Complementing the main courses, guests can also enjoy a range of bar snacks, perfect for sharing and enjoying alongside a carefully curated cocktail and drinks menu.

Celebrating and showcasing a unique approach to Indian food, Chef/Patron Sudha Saha’s passion to share a fresh perspective on the cuisine stems from his love for authentic flavours and innovative cooking techniques.

With a culinary career in Indian food spanning over three decades, his cuisine seeks to break down conventional barriers, inspiring and educating people about Indian cuisine. The result is a culinary experience that is a world away from Birmingham’s renowned baltis.

Sudha Saha, Head Chef of No. 25, said: “Crafted and brought to life by our team of industry experts, No. 25 is designed to offer an unforgettable dining experience where innovative Indian cuisine is paired with a warm, inviting, and captivating atmosphere. Our vision is to create a space where guests feel at home while enjoying a menu that reflects both tradition and modernity.”

“Each dish is a careful blend of bold flavours and refined techniques, using only the finest ingredients. We take great care in sourcing our produce, selecting each ingredient based on the season to ensure peak freshness and quality. Our kitchen, led by skilled chefs, takes pride in presenting dishes that are not only technically accomplished but also artistically plated, balancing vibrant flavours with delicate textures to create a memorable meal for every guest.”

He continued “Whether you are joining us for a casual meal, a celebratory dinner, or a special occasion, we strive to make every visit a unique experience. From the moment you step through our doors, you’ll be greeted by our attentive staff and welcomed into a beautifully designed space that reflects the charm of our historic building. At No. 25, we aim to create more than just a meal – we offer an experience that lingers long after your last bite. We look forward to welcoming you and sharing this exciting new chapter, celebrating the richness of Indian cuisine with a contemporary twist.”

Owner, Amritjot Nannar, said: “As a long-time resident of Bromsgrove for the past 20 years, I’ve always appreciated what a great town it is to live in, though it has historically lacked a variety of high-quality dining options. With the opening of No. 25, that’s about to change. This new restaurant gives Sudha the opportunity to showcase not only his incredible culinary skills but also his passion and vision for modern Indian cuisine. The kitchen is filled with talented chefs, each bringing their own expertise and dedication to create a diverse and exciting menu.”

Housed in a beautifully restored listed building, No. 25 offers an inviting atmosphere, with ongoing efforts to revive and transform the space, blending historic charm with modern touches. The restaurant also features a great bar for guests to enjoy, offering a perfect spot for drinks before or after a meal. Whether you’re planning a private event or a large gathering, we also offer private hire options and can accommodate large bookings, making No. 25 an ideal venue for any occasion.

No. 25 promises a dining experience that skillfully blends tradition and innovation, making it a standout destination on Bromsgrove’s culinary map. Bookings can be made at https://no25restaurantandbar.com

Healthcare Catering Live 2024: Experts Call for Innovation and Sustainability in Hospital Food

Leading voices in healthcare catering gathered at the National Conference Centre today for Healthcare Catering Live 2024 (#HCL24), where industry experts discussed the future of hospital food, patient nutrition, and sustainability in healthcare settings.

Philip Shelley, National Healthcare Food and Drink Lead for NHS England, opened the event with a call to action. “The quality of food in healthcare settings is directly linked to patient recovery and staff well-being. We are at a crucial point where innovation, sustainability, and collaboration are key to transforming the future of hospital catering. This event brings together the best minds to drive that change.”

The event, organised by Knowlex Knowledge Exchange, featured a series of sessions addressing the critical role that catering plays in patient recovery and the growing demand for eco-friendly practices in healthcare nutrition. Attendees included catering professionals, dieticians, and healthcare managers, all focused on improving the quality and sustainability of food in hospitals.

In her opening address, Katherine Crossfield, a leading dietitian, emphasised the importance of collaboration between healthcare staff and catering teams. “A strong relationship between dieticians and catering staff is essential to ensure patients receive the nutrition they need. Properly designed meals can significantly impact recovery rates,” she said.

One of the most anticipated sessions was Niamh Condon’s presentation on cooking for patients with dysphagia, a condition that makes swallowing difficult. “When it comes to healthcare, food is medicine. For patients with dysphagia, it’s crucial to provide nutritious, modified meals that are also enjoyable to eat. Our aim is to empower catering teams with the skills to create meals that improve both health and morale,” Wilkie explained.

Another highlight came from Lee Clark, a food services expert, who tackled the issue of food waste in hospitals. “It’s shocking how much food we lose in healthcare settings, and this isn’t just about cost; it’s about patient well-being. We need to rethink how we approach meal delivery, making sure we prioritise what matters most to the patient,” Clark said, sparking discussions among attendees about innovative ways to reduce waste and improve food quality.

Sustainability was a key theme of the day, with Idrees Anwar, a dietitian with NHS England, leading a session on driving change in healthcare nutrition. “Our goal is to make healthcare food both nutritious and sustainable. It’s not just about feeding patients today, but about ensuring that future generations have a healthier, more sustainable food system. The NHS is committed to reducing its environmental footprint, and catering plays a huge role in that mission,” Anwar noted.

The importance of gut health also took centre stage, with Alana Macfarlane, founder of The Gut Stuff, presenting on how diet can improve overall well-being. “Your gut is your body’s engine. The foods we serve in hospitals have the power to support gut health, which in turn boosts recovery and long-term health outcomes,” she said, encouraging hospitals to integrate more gut-friendly options into their meal plans.

Attendees also had the chance to participate in a networking and tasting session, where the latest innovations in healthcare catering were showcased. Josh Banner, Head of Food Services at Wye Valley Trust, shared his thoughts: “This is a fantastic opportunity for healthcare professionals to exchange ideas and get hands-on experience with the latest trends in hospital food. We all leave here inspired to make real, impactful changes.”

As the day concluded, Tim Radcliffe, Net Zero Food Programme Manager for NHS England, summed up the event’s significance: “Today’s discussions were just the beginning. The future of healthcare catering depends on our ability to innovate, collaborate, and implement sustainable practices. We have the tools and the knowledge—now it’s time to act.”

With sustainability and patient-centred care firmly on the agenda, Healthcare Catering Live 2024 marked a pivotal moment in reshaping how hospitals approach nutrition and meal services.

Hippodrome Masterclass by Aussie Beef & Lamb

Another masterclass by the Aussie Meat Academy at Heliot Steak House in London’s iconic Hippodrome Casino was a great success.

Organised by The Chefs’ Forum the event invited top chefs, butchers, BBQ experts and food enthusiasts to see for themselves the quality of Australian beef and cutting-edge butchery techniques.

Emma Boughen, Meat and Livestock Australia Business Development Manager UK, gave a presentation on the provenance and high-welfare production methods of Australian beef and lamb, she said

“We were really proud to share the story of Australian beef and lamb and bring together some of the leading chefs and retailers in the UK over a delicious lunch cooked by Aaj, Ioannis and the students. Dan showed us how to expertly-prepare grain fed cuts and how the Australian red meat production system can guarantee excellent quality and consistency in product at every stage of the supply chain. This is clearly evident in the standard of delightful lamb chops and delicious steaks showcased in the outstanding dishes we enjoyed today.”

The day began with a wine reception from the renowned Brown Brothers winery, giving guests a taste of Australia’s rich wine heritage.

The event then shifted focus to a live butchery demonstration by Dan Espley, the Master Butcher from Provenance Butchers. Espley walked enthralled guests through the process of breaking down a grain-fed whole rump, explaining the different quality scores of each cut.

Dan said

“I love this event, it is curing my homesickness after having been here for 12 years. It’s nice to hear so many familiar Aussie accents and it was excellent to introduce the UK chefs and butchers to our famous Aussie D-Cut of Aberdeen Black rump. Today I showcased how to achieve the picanha cut that we’ve borrowed from Brazil, the rump centre and the rump middle. The chefs then created a brilliant lunch for all of our guests – It really has been a great day and very much enjoyed my demo!”

Dan also demonstrated the art of transforming a Wagyu featherblade into flat iron steaks, one of the most tender and sought-after cuts of beef.

Lunch followed, showcasing the talents of two distinguished London-based chefs. Ioannis Grammenos, Executive Chef of Heliot Steak House (also an ‘Aussie Beef Mate’), and Aaj Fernando, Executive Chef at Shoreditch House (also an ‘Aussie Lambassador’), worked together to create an unforgettable dining experience.

Students from The Chefs’ Forum Academy at West London College ably assisted with cooking the lunch and really enjoyed working with such esteemed chefs – This really was excellent work experience for them.

Grammenos, known for his expertise with premium beef, and Fernando, celebrated for his sustainable and inventive use of meat cuts, prepared dishes that emphasised the versatility of both loin and secondary cuts. Their culinary skills highlighted how these less traditional cuts can elevate a menu while maximising profitability for restaurants.

Grammenos and Fernando are both influential figures in London’s culinary scene. Grammenos brings years of expertise in steakhouse cuisine, focusing on sourcing high-quality meat, while Fernando is recognised for his creative, sustainable approach to cooking. Together, they offered a masterclass in how to balance creativity, quality, and profitability in modern dining.

The Aussie Meat Academy masterclass series not only celebrates Australia’s premium beef but also encourages professional chefs and butchers to use innovation use every part of the animal. They underscore the growing trend of sustainable, nose-to-tail dining in high-end restaurants, with both chefs and butchers finding new ways to maximise flavour and minimise waste. The event received glowing reviews for its practical demonstrations, high-calibre food, and the opportunity to learn from some of the industry’s leading experts.

Thank you to First Choice Produce for supplying the fresh produce.

For more information on the supply of top-quality Australian Beef & Lamb, please contact eboughen@mla.com.au