S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION 2024-25 UNVEILS THE GLOBAL JURY
Meet the prestigious line-up of international chefs who will crown the best young chef in the world in Milan next year.
LONDON, 23rd August 2024 – S.Pellegrino Young Chef Academy is proud to announce the Global Jury who will be judging the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2024-25. Seven of the most influential names in global gastronomy will be tasked with crowning the world’s most talented young chef. They will evaluate their signature dishes according to three golden rules; selecting the young chef who displays the strongest technical skills, genuine creativity and an exceptional personal belief about gastronomy.
For the sixth edition of the initiative, the jury of world-renowned chefs is composed of:
- Jeremy Chan, the chef and co-founder of Ikoyi, London, which he opened in 2017 with his childhood friend and now business partner, Iré Hassan-Odukale. Today, Chan is at the forefront of the gastronomic landscape, blending his dishes with spice, flavour and personal experiences. Ikoyi has been awarded two Michelin stars and is ranked No.42 on The World’s 50 Best Restaurants List. Audacity is his key word in the kitchen. And he reminds young chefs: “Don’t follow a known path but take care of every single ingredient, every single detail, making every dish unique.”
- Christophe Bacquié, Meilleur Ouvrier de France and chief owner of two-Michelin-starred La Table des Amis, which he opened in Provence in 2023, realising his dream of offering an intimate and friendly culinary experience. Passing on the art of cooking to others, and mentoring young people and seeing them outdo themselves is what he enjoys most about running a kitchen. “To dare is to persevere: to dare is to create” is his personal approach and his invite for future generations of chefs.
- Antonia Klugmann is chef and owner of one-Michelin-starred L’Argine a Vencò, located in Dolegna del Collio, a village near the Slovenian border in Italy. Her cuisine is seasonal with typical ingredients representative of the rich biodiversity of the Friuli-Venezia Giulia region. Klugmann is not only a chef and entrepreneur, but also a real mentor to her brigade: “What I always say to my team who work with me, is to question their choices. Time passes quickly, in the kitchen even more so. It is very important to constantly ask yourself if you have taken the correct path so as not to find yourself 15 years later, older and unhappy.”
- Mitsuharu ‘Micha’ Tsumura is a Peruvian chef of Japanese descent. His most personal project is Maido restaurant, in Lima, which has been open for 15 years. Maido has been recognized nationally as the Best Restaurant in Peru for five years in a row, and is currently ranked number one on the Latin America’s 50 Best Restaurants list (a position it also held from 2017 to 2019) and fifth on The World’s 50 Best Restaurants list. Tsumura also runs Tori, in Lima, a roast chicken-focused restaurant, Mai Mai in Panama, and Karai by Mitsuharu in Chile. He was a local mentor in 2022-23 and a Local Juror and Grand Finale mentor at the inaugural Competition in 2015. His advice to young talents is to keep an open mind, and explore life-long learning: “you will soon realize that everything in life is not a 100-metre sprint, but rather the longest marathon ever with many ups and downs. Be patient, learn from your mistakes.”
- Niki Nakayama is an American chef and the owner of two-Michelin-starred n/naka restaurant in Los Angeles, specialising in modern Japanese kaiseki cuisine. For Nakayama, the kaiseki philosophy allows her to show a deep appreciation for the beauty of nature, with the purpose of “highlighting natural flavours, presenting them in their purest way, without over-complication, and serving them how they were meant to be in their peak season.” Her advice for aspiring young chefs is that every chef has something to contribute, so being open to learning from every one of them is the best way to find inspiration.
- Elena Reyegadas stands as a pivotal figure in contemporary Mexican culture. She is the chef and owner of Rosetta, a Michelin-starred restaurant consistently featured on The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants lists. She also owns Panadería Rosetta, where she explores the art of breadmaking, alongside other notable gastronomic ventures. Her commitment extends beyond the kitchen: in 2022, she founded the Elena Reygadas Scholarship, aimed at supporting young culinary students, promoting equal opportunities, and fostering women’s leadership in the culinary field. To young minds she says: “Follow your instincts. Be passionate. Stay curious. Learn from tradition.”
- Julien Royer is the chef-owner of Odette, a three Michelin-starred modern French restaurant in the National Gallery Singapore. The name Odette is a tribute to Royer’s grandmother, who has been one of his greatest influences in life and in the kitchen. To young talents he says, “The people you meet along the way are vital to your growth. Never stop learning from your peers, partners, suppliers, collaborators and fellow creators. It’s important to constantly expand your worldview and open yourself up to other perspectives. Creating an experience is a collective effort, and a great chef is only as great as the team that supports and believes in him or her, working together in harmony.”
At this point in the Competition, the best young chefs from around the world, selected by ALMA, are ready to compete during the Regional Finals phase, with the UK regional final taking place at Le Cordon Bleu in London on Wednesday 25th September. Regional Finals are a huge opportunity for exposure as the chefs will present their signature dishes to a local jury of renowned chefs, in charge of selecting the regional winners of the S.Pellegrino Young Chef Award and of the three additional awards, the S.Pellegrino Social Responsibility Award, the Acqua Panna Connection in Gastronomy Award and the Fine Dining Lovers Food for Thought Award. The panel for the UK regional final is made up of Adam Smith, Lorna McNee, Nokx Majozi and Santiago Lastra. The regional winner of the Young Chef award will go on to compete for the global title at the Grand Finale in 2025, demonstrating their skills in preparing their signature dishes before the Global Jury.
To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com
Yautcha Goes Full Moon!
Yautcha has launched three new mooncake flavours in celebration of the Mid-Autumn Festival: Snowskin Earl Grey, Snowskin Musang King Durian, and Baked Egg Custard.
Known for blending tradition with modern culinary innovation, Yautcha’s latest creations offer a fresh twist on this classic Chinese delicacy.
“Mooncakes are very popular at this time of year, and our new flavors are bold and delicious. We’re very excited to see how our customers enjoy them,” said pastry chef, Fei Wong.
Fei kindly sent a beautiful gift box of her delicious mooncakes to Chefs’ Forum Founder and CEO, Catherine Farinha and it was all she could do to protect them long enough from the curious children for Carlos to take pictures of this beautiful gesture.
Catherine said
“I was delighted to receive this beautiful gift from Chef Fei. The opulent jade and black, beautifully-designed tubular gift box arrived in plain packaging and the un-boxing was very exciting, with three circular tiers, each showcasing a trio of feather-light, golden moon cakes in each of the three delicious flavours– We almost didn’t want to cut them for the shots to reveal the delicious fillings. I have sampled mooncakes many times before, but none as decadent, light and delicious as these. I would like to take this opportunity to wish all of my Chinese friends and colleagues a Happy Mid-Autumn Festival.”
Mooncakes are regarded as a delicacy in China and are offered between friends and family gatherings while celebrating one the Mid-Autumn Festival, widely regarded as one of the four most important Chinese festivals.
The Mid-Autumn Festival, symbolising reunion and prosperity. Families and friends exchange these treats as gifts, celebrating together under the full moon. Yautcha’s new flavours bring a modern twist to this tradition, offering a variety of tastes to suit different preferences.
The Snowskin Earl Grey mooncake infuses floral tea flavours into the soft, chilled snowskin, while the Snowskin Musang King Durian mooncake offers a bold and creamy taste of the prized Southeast Asian fruit. For those who prefer a more traditional option, the Baked Egg Custard mooncake delivers a classic, rich filling wrapped in a golden pastry crust.
Yautcha’s new mooncake lineup reflects the fusion of traditional Chinese cuisine and modern innovation, perfect for those looking to celebrate the festival with a unique twist.
Yautcha will be selling mooncakes until the 22nd September and they are available to pick up in store at London’s Soho or City branch and available to order online here: https://yauatcha.slerp.com/order
Talking Sustainability for PhD Research Purposes
Chefs from across the country gathered at Pillars Restaurant, University of West London on Monday for an intensive workshop aimed at transforming the Hospitality and Food Service Sector through sustainability. The workshop, entitled “Crafting Sustainable Menus for a Better Future,” was designed to equip chefs with the knowledge and tools needed to reduce greenhouse gas emissions (GHGE) and food waste in their establishments. This collaboration between two universities and The Chefs’ Forum also signals the opportunity for researchers to work with the catering sector and support the food system transition.
The purpose of the workshop was to harvest industry insight for PhD Researcher, Andrea Zick, studying a PhD research project with the current title:
‘Chefs’ lived experiences transitioning food offers – Reducing food waste and GHGE’ at London’s Brunel University, who herself had worked as a chef for twelve years and currently supports Harvey Nichols, Oxo Tower Restaurant, Bar and Brasserie in their sustainability ambitions so has a great understanding of the hospitality industry.
Andrea’s research needed a sample group of eighteen chefs, working in industry who are able to give her their thoughts on Green House Gas Emissions embedded in food and if awareness of those could impact menu creation. The Chefs’ Forum rose to the challenge and brought together the cream of UK catering talent to talk about all things sustainability.
Andrea said
“People are seeing the effects of climate change and global warming, however, there is somewhat of a ‘bystander’ effect that is prevalent. Warmer temperatures can be perceived as pleasant, so they don’t see the urgency but the real toll of global warming will be experienced by our future generations. If we can bring about positive change in sustainable practice now, then we have the opportunity to slow and eventually negate the disastrous effects of high-level carbon emissions and greenhouse gasses on the environment, especially those produced by the professional kitchen, food production and foodservice. I am very pleased with the turnout today and the topics raised by our group discussions, I am truly grateful to all the chefs who participated today and I’m excited to present my findings in my research paper.”
Co-hosted by The Chefs’ Forum Market Insight team, the event brought together culinary professionals with a common purpose of being committed to driving change in an industry that significantly impacts the environment. Participants engaged in interactive sessions that covered the essentials of sustainable food practices, the environmental impact of food waste, and the crucial role chefs can play in shaping more eco-friendly menus.
The workshop began with a comprehensive health and safety briefing, followed by team-building activities that set the tone for a collaborative and open-minded environment. Chefs were encouraged to reflect on what sustainable food means to them and to consider the broader implications of their menu choices.
One of the key discussions centred around the alarming amount of food waste generated by the UK hospitality sector—1.1 million tonnes annually—much of which could be avoided. Participants learned about the direct connection between food waste and GHGE, with experts highlighting that reducing waste by just 30% could save businesses significant amounts of money while also cutting their carbon footprint.
TV Chef, Arthur Potts Dawson of The People’s Supermarket participated in the session, he said
“Workshops like this not only bring together a fantastic cross-section of chefs from various specialisms of catering but facilitate meaningful group-thinking on what can be done to make menus more sustainable, in the short, medium and long term. Today’s session made us think about where ingredients are coming from and the impact that their journey or handling process has on the carbon total. It also sparked conversations around how we may swap ingredients for more sustainable replacements with the use of carbon calculator tools. Change needs to happen rapidly and I am confident that if we all set about building a resilient food system in the UK, then we will see positive change starting to happen in the near future.”
Throughout the day chefs participated in hands-on exercises including the reformulation of popular dishes to lower their environmental impact. This practical approach allowed participants to see firsthand how even small changes can contribute to a more sustainable food system.
A beautiful seasonal, nutritious lunch was created in the state-of-the-art training kitchens by the culinary team at West London College. The chefs enjoyed the delicious menu, curated by University of West London Culinary Ambassador, Michael Coaker and recharged their food-centric brains for the afternoon session.
The afternoon session addressed the challenges chefs face in promoting sustainable food choices, such as consumer reluctance towards plant-forward dishes. Despite these challenges, the workshop underscored the power chefs have as influencers in the food industry, with the potential to lead the way towards more sustainable practices.
Sustainability expert and research facilitator, Elizabeth Case, a recent master’s degree Graduate in Sustainability & Management, investigated how sustainable traditional fish and chips really are with her group, she said
“I work as a Sustainability Lead for an international seafood sales company and relished the opportunity to share my knowledge surrounding sourcing more sustainable seafood. We looked at the carbon footprints of different species and identified methods of reducing the carbon footprint of a fish and chips meal. It is important to engage in conversations regarding carbon reduction in workshops, so that changemakers can be inspired within their organisations.”
Elizabeth found that making simple swaps, like replacing beer in batter with sparkling water, sourcing local, seasonal fish species and reducing the amount of potatoes were all found to reduce the overall carbon total when calculated using the TUCO (The University Caterers Organisation) carbon calculator tool in a live exercise during the session.
International Restaurant Consultant, Chef Jolly also participated in the session and found it fascinating, he said
“Today has really made me think that there is a case to produce a carbon-friendly menu, especially in Asia where the main bulk of my consultancy work takes place at the moment. Globally, diners seem to be far more forward-thinking in terms of asking about carbon emissions, the impact on global warming and the environmental impact of their food. I work with business owners and investors to enable them to stay ahead of menu trends and I think carbon should be front and center in the formulation of new restaurant concepts going forward and opening a ‘carbon friendly’ restaurant in London with a low carbon and GHGE menu would certainly be something to think about. I wish Andrea all the very best for her PhD and hope that today’s insight gives her the research evidence she was looking to harvest from the session.”
At the close of the workshop, participants were asked to brainstorm and vote on actionable steps to further reduce food waste and GHGE in their kitchens. The most popular ideas will be implemented in the coming months, with follow-up workshops planned to assess progress and continue the momentum.
The workshop concluded with an awards ceremony recognising the chefs’ commitment to sustainability and their role as change-makers in the industry. Participants left the event not only with new insights and strategies but also with a renewed sense of purpose to make their kitchens greener and more responsible.
This event marks a significant step forward in the fight against climate change, demonstrating that with the right knowledge and tools, chefs can play a pivotal role in creating a more sustainable future for the restaurant industry and beyond.
Photography & Film by Carlos Farinha
NHS Chef 2024: The Finalists
The finalists for NHS Chef 2024 have been announced, showcasing top culinary talent from healthcare trusts across the UK. These finalists,representing hospitals and mental health trusts, will compete in a week-long challenge to demonstrate their skills and commitment to enhancing hospital food.
Finalists include teams from:
– East London Mental Health Trust
– Stepping Hill Hospital
– Northampton Healthcare
– Royal Surrey Hospital
– St Richards Hospital, Chichester
– Winchester Hospital
– Greater Manchester Mental Health Trust
– University Hospital Southampton
Competition Week
The competition begins on Monday, 14th October, and runs until Friday, 18th October, with daily events from 9:30 AM to 4:30 PM, except Friday when it ends at 2:00 PM. Chefs will be challenged to create dishes that meet high standards of taste and presentation while aligning with the nutritional needs of patients.
Special Guest Judge
Michelin-starred Chef Lisa Goodwin-Allen from Northcote Restaurant will serve as guest judge on the final day, 18th October. “We are thrilled to have Chef Lisa Goodwin-Allen join us,” said Philip Shelley, Senior Operational Manager – Soft FM.
Support and Resources for NHS Chefs
The competition is supported by The Chefs’ Forum, which recently published The NHS Chefs Knowledge, a comprehensive resource offering culinary techniques, nutrition insights, and practical advice tailored for hospital catering. “We’re committed to elevating the standard of hospital food across the UK,” said Catherine Farinha, Director of The Chefs’ Forum.
Finale
The NHS Chef 2024 winner will be announced on Friday, 18th October, concluding a week of culinary excellence.
Aussie Meat Academy Masterclass at the prestigious International-award-winning Heliot Steak House
Are you a steak or steakhouse chef? Join us for an exclusive Aussie Meat Academy Masterclass at the prestigious International-award-winning Heliot Steak House. located in the iconic Hippodrome Casino. This event is a must-attend for chefs, butchers, and food enthusiasts looking to enhance their skills and knowledge of Australian beef and lamb.
Event Highlights
Brown Brothers Australian Wine Reception: Begin the afternoon with a selection of fine Australian wines, setting the tone for an afternoon of culinary excellence.
Aussie Beef Butchery Demonstration led by Dan Espley, Master Butcher at Provenance Butchers. This segment will offer a ‘deep dive’ into expert butchery techniques. Provenance Butcher are renowned for their commitment to high-quality, ethically sourced meats and a dedication to craftsmanship in butchery.
Dan Espley, with his extensive experience and passion for the craft, will demonstrate how to value-add a grain-fed whole rump by breaking it down into three distinct cuts, each offering different eating quality scores. Additionally, Dan will also showcase the process of cutting a Wagyu featherblade into flat iron steaks, revealing one of the most tender and sought-after cuts of beef.
Lunch is Served
Enjoy a culinary showcase by Ioannis Grammenos, Executive Chef at Heliot Steak House, and Aaj Fernando, Executive Chef at Shoreditch House (part of Soho House). ‘Aussie Beef Mate’ (brand ambassador) Ioannis Grammenos is celebrated for his innovative approach to steakhouse cuisine, transforming premium cuts into extraordinary dining experiences. Aaj Fernando brings his extensive expertise from Shoreditch House, where he focuses on creating versatile and profitable dishes that emphasise flavour and creativity. Together, they will demonstrate innovative ways to utilise both familiar loin cuts and secondary cuts, illustrating how to maximise versatility and gross profit in a professional kitchen.
This masterclass is a unique opportunity to learn from top industry professionals, refine your butchery and cooking techniques, and enjoy a gourmet lunch featuring the finest Australian beef.
To find out more information about this excellent ‘Butcher and Chef’ event – email: brogen@redcherry.uk.com
We need your chefspertise
The Chefs’ Forum Academies are staffing-up for the coming year and we would love you to get involved!
The Chefs’ Forum is on the lookout for accomplished senior chefs to join our prestigious Academies as mentors and trainers, playing a crucial role in shaping the next generation of culinary talent. This exciting opportunity is open to chefs who are passionate about sharing their knowledge and experience with aspiring professionals, helping them to hone their skills and prepare for successful careers in the culinary industry.
The Chefs’ Forum Academies are renowned for providing industry-led training that bridges the gap between formal culinary education and the demands of a professional kitchen. With a curriculum that covers everything from basic techniques to advanced cooking methods, The Academies offer students a comprehensive learning experience. The focus on hands-on training, sustainability, and modern dietary trends ensures that graduates are well-equipped to meet the challenges of today’s dynamic culinary landscape.
Participating chefs will not only teach technical skills but also offer personalised mentorship, guiding students through the nuances of the curriculum, kitchen operations, menu planning, and the pressures of working in a high-paced environment. This role goes beyond instruction—It’s all about inspiring the next wave of culinary innovators.
In addition to practical training, our academies provide students with invaluable networking opportunities, connecting them with industry contacts across the UK, that can and do lead to internships, job placements, and future career advancements. Workshops and masterclasses led by guest chefs further enrich the learning experience, exposing students to cutting-edge techniques and the latest culinary trends.
For chefs, joining the Chefs’ Forum Academies represents a chance to give back to the industry, stay connected with emerging trends, and leave a lasting impact on the future of the culinary arts. If you’re an experienced chef with a passion for teaching and mentoring, the Chefs’ Forum invites you to apply and help nurture the talent that will drive the culinary world forward.
For more information, email Brogen today: brogen@redcherry.uk.com
The Chefs’ Forum’s Regional Lunches Back with a Full Autumn Schedule
The Chefs’ Forum is making a strong return this autumn with a full schedule of regional lunches, offering chefs and culinary professionals a unique opportunity to network, share knowledge, and celebrate the industry’s talent. This highly anticipated series kicks-off in September and will continue through November, with events planned across the UK.
The Autumn schedule begins with the Kent & Sussex Lunch at The Cave Hotel on Monday, 16th September. Following closely, the forum will host a two-day BelOrta brand activation for The Fresh Produce Awards at the prestigious Grosvenor House Hotel on Thursday, 26th and Friday, 27th September.
October promises further opportunities for culinary connection, starting with the Wales Lunch at Parkgate on Monday, 14th October. Later in the month, on Monday, 28th October, the forum will gather at Edinburgh College for the Scotland Lunch, highlighting the vibrant Scottish culinary scene.
November’s line-up is packed with regional flair, beginning with the Cornwall Lunch at the Headland Hotel on Monday, 4th November. The Devon Lunch at Thurlestone Hotel follows on Monday, 11th November, and the schedule concludes with the Northwest – Manchester & Liverpool Lunch at The Municipal on Monday, 18th November.
The Chefs’ Forum lunches are more than just delicious lunches cooked by a brigade of brilliant chefs; they are key events for industry professionals to exchange ideas, explore trends, and strengthen community ties in a relaxed and collaborative atmosphere. The Chefs’ Forum continues to be a vital platform for the UK’s culinary talent, supporting innovation and excellence across the nation.
Professionals interested in attending are encouraged to register early, as these events are expected to be highly popular given the forum’s reputation for fostering meaningful industry connections.
For more information on specific regional events or to get yourself on the guestlist, email:
MIKE DAVIES OF THE CAMBERWELL ARMS LAUNCHES DEBUT COOKBOOK
Chef Director Mike Davies, of South London institutions The Camberwell Arms and Frank’s Cafe, is delighted to announce the release of his debut cookbook, Cooking for People (Pavilion, £30).
A devout publican, Mike has spent the past decade perfecting the art of hosting and cooking for guests at his award-winning pub and restaurant The Camberwell Arms. Now, due to popular demand, Mike shares his insights and cult-classic recipes to recreate the magic at home.
Cooking for People is organised into seasonal chapters, each featuring four carefully curated menus with a range of centrepiece dishes, including vegan, vegetarian, fish, and meat options. The recipes are designed to be foolproof, accompanied by comprehensive cook’s notes, shopping lists, and prep schedules, ensuring an organised and happy host as well as wowed and well-fed guests. Celebrating his love of food, Mike weaves his own musings throughout the cookbook on seasonality, ingredients, and the meaning of hospitality, brought to life by joyful illustrations and sun-dappled images of bountiful tabletops. Recipe highlights include:
● Peppers Piedmontese
● Nduja squid with parsley salad
● Curried mussels on toast
● A good tomato salad
● Brown shrimp and crab cocktail with soda bread
● Corn on the cob with Scotch bonnet butter
● Beef shin osso buco, saffron puntalette and orange gremolata
● Slow-roast pork shoulder & chestnut polenta with apple and watercress salad
● Baked frangipane apples with Calvados custard
● Pistachio cake with lemon cream and raspberries
● Poached peaches, zabaglione and toasted almonds
Mike comments: “Inviting people into your home, into your personal safe place, to cook for them, to host them and to care for them is, at its core, a pure act of love. I’ve written a book of dinner party menus titled Cooking for People to help you do just that. Each dish is accompanied by a shopping and prep list to allow for planning ahead. After all, a happy cook is an organised cook, making their favourite food. I dedicate this book to my mum and grandma, who taught me the value of good hospitality and great food.”
About Mike Davies
Michael Davies is a London-born chef and co-owner of Frank’s Cafe and the award-winning The Camberwell Arms. After studying biology for a year at Manchester University, he left to pursue his passion for food. His culinary journey includes roles at The Anchor and Hope and The Canton Arms, as well asstages at renowned restaurants like Le Manoir, St John Bread and Wine and The Ledbury. In 2008, he co-launched Frank’s Cafe, named the best rooftop bar in Europe by Time Out in 2023, followed by the opening of The Camberwell Arms in 2014, celebrated for its seasonal comfort food and warm hospitality. In 2015 The Camberwell Arms was named The Best Sunday Lunch at the OFM awards.
Cooking for People by Mike Davies (Pavilion, £30). Available to order here.
For more information please contact CRAB Communications on
camberwell@crabcommunications.com
Fresh Finishing Sauces from Saucery!
Saucery UK, a rising star in the world of gourmet condiments, has just taken a significant step in expanding its reach across the UK. The brand, foundedby the passionate and visionary Dirk de Cuyper, has officially partnered with Ritter Courivaud, one of the country’s most prestigious fine food distributors. This exciting collaboration means that Saucery Sauces’ full range of products is now available to a broader audience, including top chefs, restaurateurs, and food aficionados.
Known for its unique and flavourful sauces, Saucery Sauces has quickly become a favourite among those who appreciate quality in every bite. The partnership with Ritter Courivaud is a testament to the brand’s growing popularity and the increasing demand for premium, artisanal sauces that can elevate any dish.
Dirk de Cuyper, the driving force behind Saucery Sauces, shared his enthusiasm about the new distribution deal: “Partnering with Ritter Courivaud is a fantastic opportunity for us to bring our sauces t
o more people who appreciate the finer things in life. We believe that great food deserves great sauces, and with Ritter Courivaud’s reputation and reach, we’re excited to see where this journey takes us.”
Ritter Courivaud’s extensive network in the foodservice industry makes it an ideal partner for Saucery Sauces, ensuringthat their products will be featured in some of the finest kitchens across the UK. This partnership is set to boost Saucery Sauces’ presence in the market, giving more food lovers the chance to experience the brand’s bold and creative flavours.
As Saucery UK continues to grow, this partnership with Ritter Courivaud marks just the beginning of what promises to be an exciting journey for the brand and its fans.
For those looking to explore the range, Saucery Sauces are now available through Ritter Courivaud’s distribution channels, offering a delicious addition to any culinary repertoire.
Any chefs tofind out more about Saucery’s fabulous range of fresh finishing sauces or the new vegetarian Christmas gravy (yes, we are seriously thinking about Christmas already, please visit www.saucery.uk
Altenatively, Please email catherine@redcherry.uk.com for an introduction.
Say Cheese!
West London College hosted a ground-breaking cheese event on Wednesday, 7th August 2024. The event unveiled the latest innovations in plant-based, dairy-free cheese. The tasting focus group and menu development session introduced chefs and industry professionals to cheeses that boast superior quality, taste, and nutrition. The session was led by Chef Anthony Warner from New Food Innovation, a specialist Innovation Chef, food writer and plant-based expert.
Anthony said
“We really need this insight from top chefs in bringing new products to the market in the UK. This time its plant-based, dairy-free cheese and we’re very excited for the future. It will be great to see the chefs experimenting with the mozzarella, burger cheese and cheddar”
Richard Fell, Commercial Director at New Food Innovation also attended session, he added:
“The star of the event was the new range of plant-based cheeses, formulated to be dairy-free, low in saturated fat, and completely devoid of palm and coconut oil. These cheeses are designed to meet the growing demand for healthier and more sustainable food options without compromising on taste. Attendees had the opportunity to experience first-hand the impressive advancements made in plant-based cheese technology.”
Developed using cutting-edge data modelling techniques at a leading UK university, these cheeses aim to offer a flavour profile and functionality that closely mimic traditional dairy cheese. This innovation is particularly significant for the out-of-home market, which includes restaurants, cafes, and other food service providers seeking to offer high-quality plant-based alternatives to their customers.
Cidalia Andrade, Head Chef at The Haus, Farringdon (Stonegate Group) made a mushroom and cheddar cheese, dairy-free risotto that proved a reel hit among her chef peers, she said
“I thought the cheddar worked really well, it gave an excellent flavour and texture that I wasn’t expecting from a plant-based cheese. I very much enjoyed the day, it was a great cooking challenge and I learnt a great deal about plant-based and dairy-free cheese options that after today’s session, I fully intend incorporating into my menus.”
Ioannis Grammenos, Executive Chef of Heliot Steak House and Salvo Murolo created a plant-based Cheese and Mushroom Tart and plant-based Cheddar Cheese Toastie with Gherkins, Mustard and Black Pepper, he said
“I thought today was a great day, it was a unique opportunity to work with products that are not yet on the market and develop recipes and collaborate with other London chefs, all contributing to new product development for a large European dairy-free producer.”
Salvo added,
“Combining all the chefs’ skills with great produce and products has led to the creation of some really fantastic dishes – It’s great fun to meet and cook with such talented chefs from across London – A highly enjoyable day.”
Meanwhile, Nicole Webb, Commis Chef at Gordon Ramsay Burger (Harrods) made the famous ‘Shaun The Sheep’ Lamb Burger, in which she usually uses smoked cheddar cheese. Nicole modified the popular recipe and the smoked cheddar was swapped for dairy-free burger cheese slices, she said
“I noticed that the dairy-free slices didn’t melt the same way as regular cheese, however handling them I felt was the same as American-style burger cheese. Its great that we now have more options to cater for guests with lactose intolerance or those with reduced meat or vegan lifestyle choices which we are finding more and more common.”
Chef Lecturer Bob Carruthers made a 100% plant-based burger using Symplicity 80g SMASH burger patties, made with naturally fermented mushroom, onion and beetroot, which the chefs thought tasted wonderful. He said
“Having recently judged the plant-based heats at the Quality Food Awards, I have had the opportunity to sample most plant-based burgers and dairy alternatives on the market. My personal take is that I much prefer products like Symplicity that aren’t trying to mimic meat in any way and the dairy-free burger slices I used today worked very well with the SMASH burger patties – The future is looking very bright for plant-based burgers, which are soaring in popularity.”
School Food Mogul, Michael Catuogno of Naked Nosh created a -plant-based Moussaka with Summer Salsa, he said
“I felt the plant-based cheddar and mozzarella in the bechamel sauce and mozzarella in the tomato salad. The cheddar could have melted a little bit more, but it torched well and feel that it is more suitable for cooked applications as opposed to fresh. Overall, I thoroughly enjoyed the day and great to meet lots of new industry peers.”
Marcilio da Silva, Chef Patron of 2 Dots Catering used Moving Mountains plant-based Quarter Pounder Burgers (made from mushrooms, onion, soy and pea protein) to make his 4th July special of Plant-based Burger Deluxe with Cheesy Cajun Dirty Waffle Fries, he said
“I used the dairy free American-style burger cheese in my dish, I was quite impressed with the way it melted, the texture and the flavours was far better than I expected. The taste was by far one of the best if not the best plant-based, dairy-free cheese products that I have had the pleasure to cook with – An exciting time for chefs needing to explore more in the way of plant-based menu development.”
David Jordan, Head Chef his Sous Chef Simo Fabiola from Bonds Mayfair used plant-based cheddar and dairy-free mozzarella to make a Char-grilled Aubergine Steak with plant-based Mozzarella Arancini and a shard of plant-based cheddar, he said
“The shard worked! I was very pleased – I was a bit worried about achieving the correct melt to make the shard, but happily behaved better than expected and I was able to create the perfect cheddar shard.”
David’s Sous Chef, Simo created a beautiful gateaux of cauliflower steak with creamy bean puree and chimichurri which she topped with dairy-free cheddar on the topping and also in the bean purée, she said
“I felt the plant-based cheddar melted perfectly, however I found it difficult to brown in the Salamander grill.”
The event not only featured a tasting session but also a demonstration of how these cheeses can be integrated into diverse menus and a valuable day of Continual Professional Development (CPD) for the chefs.
This is a crucial step towards the major industry launch planned for early 2025, which our Focus Group chefs will look forward to with much excitement.
With the increasing consumer shift towards plant-based diets, this event was certainly a pivotal moment for the food industry. It represents a significant leap forward in making plant-based options more appealing and accessible to the mainstream market. As is clear from the quotes, the participating chefs enjoyed an informative and delicious experience that highlights the future of sustainable and healthy eating.
If there are any chefs who are interested in contributing to future new product development workshops or participating in chef insight Focus Groups with New Food Innovation contact brogen@redcherry.uk.com
Photography by Carlos Farinha.
