3 Flavours that Rock!
3 Flavours Kitchen, the latest culinary concept by internationally acclaimed Chef Chanaka Fernando, has launched an exciting new menu at The Rock Inn in Waterrow, Somerset. The launch marks a significant milestone for the popular culinary brand ‘3 Flavours’, known for its commitment to fresh, seasonal ingredients and local suppliers.
3 Flavours already has a duo of thriving neighbourhood eateries in Barnet and Banbury and ‘3 Flavours Kitchen’ is the first to launch in the Southwest, with many more planned to roll-out in the near future.
Chef Chanaka Fernando’s vision for 3 Flavours Kitchen is to provide an exceptional dining experience that combines culinary excellence with the charm of Waterrow, near Taunton.
“We are thrilled to bring our new menu to The Rock Inn,” Chanaka told The Chefs’ Forum. “Our focus is on delivering high-quality, flavourful dishes that celebrate local produce and innovative cooking techniques.”
The grand opening event on July 18, 2024, saw guests sample the new menu while enjoying complimentary bubbles. The event marked the beginning of a series of openings planned across the Southwest, aiming to bring the renowned 3 Flavours Menu to a broader audience.
There was a special Puja ceremony at the start of the event that saw friend and family light candle wicks set in coconut oil to bring blessings for prosperity and success to The Rock Inn as a business.
The Puja serves as a spiritual foundation for the business, creating an atmosphere of sanctity and auspiciousness. It is a moment to reflect on ethical business practices and to commit to contributing positively to society. This was so lovely to see and its clear that business partners Chamila Chathura and Chanaka Fernando have plenty of love and support around them, willing them to do well.
Steaks are a standout feature on the menu with options such as the Rib-Eye Steak (250g) priced at £26.50, Sirloin Steak (250g) at £25.00, and Rump Steak (250g) at £21.00. Diners can enhance their steak experience with a variety of sauces, including peppercorn, mushroom, béarnaise, garlic butter, and chimichurri for an additional £2.00 each, or upgrade to a luxurious truffle red wine sauce for £3.00.
Grill & Burger highlights include the Grilled Chicken Burger at £14.50 and the 3 Flavours Signature Beef Burger at £15.00, both served with caramelised onions, truffle mayo, rocket, ketchup, relish, and fries. Seafood lovers can indulge in the Miso Grilled Salmon at £23.50, served with a Japanese salad and sesame.
Vegetarian options feature the Grilled Cauliflower Steak (v) at £15.50, paired with roasted pepper sauce, basil, and olive salsa, and the Grilled Vegetable Burger (V) at £11.00, featuring caramelised onion, mushroom, grilled courgettes, hash browns, rocket, and spicy mayo.
Curries are a cornerstone of the new menu, offering a range of aromatic dishes served with steamed rice and crispy shallots. Notable dishes include the Monkfish & Tiger Prawn curry at £22.00, Aromatic Chicken Green Curry at £16.50, and the Ceylon Lamb at £17.50.
Desserts include Strawberry and Prosecco Cheesecake, Mango & Passion Fruit Mousse, and Chocolate Truffle Mousse are all priced at £8.50.
Chanaka has sculpted his menu through his vast culinary knowledge, drawing influence from around the world.
3 Flavours at The Rock Inn is now open for breakfast, lunch and dinner. To book, call 07950 661507.
Photography and film by Carlos Farinha.
No Smoke without Fire!
Ascot Racecourse in Berkshire is hosting the UK’s largest BBQ and cooking festival, “Smoke & Fire,” on July 20-21, 2024 – and The Chefs’ Forum will be there on the main stage.
The festival features live fire and BBQ demonstrations with gourmet barbecue flavours inspired by the Mississippi Delta and Deep South.
The Chefs’ Forum director Catherine Farinha is playing MC alongside guest chef Luciana Berry. It’s not the first time that they have appeared on stage together and the audience can be guaranteed a real show that is entertaining and educational at the same time. They will be showcasing Aussie picanha or rump cap, courtesy of Chefs’ Forum sponsor, Meat & Livestock Australia.
“It’s always a fun event and I’m thrilled to be working with Luciana again. Her Brazilian take on traditional BBQ is spectacular and she’s mixing it up in creating a beautiful Aussie picanha and ‘Feijão tropeiro’ of trooper beans, a Brazilian bean dish typical of the Southeast region, made of beans, toasted manioc or casava flour and dried meat. 
Come and see us!”
BBQ Alley will showcase the latest in BBQs and smokers, making it a haven for outdoor cooking aficionados. But the fun doesn’t stop with the food. The festival also caters to younger guests with rides, workshops, and a thrilling bucking rodeo bull contest. Adventurous foodies can test their mettle in the chili and hot wing eating challenges.
Live music will provide the perfect backdrop to this culinary extravaganza, creating a lively atmosphere throughout the weekend. Additionally, a mini Real Ale and Cider festival will offer a relaxing spot for attendees to wind down and enjoy the festivities.
“Smoke & Fire” at Ascot Racecourse promises an unforgettable summer experience, combining mouth-watering food, family-friendly activities, and live entertainment. With so much on offer, it’s an event not to be missed. Tickets are available now, so gather your family and friends for a BBQ and outdoor cooking adventure like no other.
For tickets and more information, visit the Smoke & Fire Festival website HERE.
3 For Three
Three Flavours Kitchen, the new restaurant chain by Chanaka Fernando and Chamila Chatura, will open its third outlet at The Rock Inn, Waterrow in Taunton with The Chefs’ Forum joining in with branding, menu design and organising the launch party on the 18th July.
Three Flavours are already in Banbury and Barnet and customers can both dine in, take away and there’s online ordering too which makes everyone’s lives easier.
Chanaka Fernando is a popular member of the Chefs’ Forum teaching team who regularly wows students with his creativity and technical skill.
Fernando is, perhaps, most famous for being the International Consultant Chef for Buddha Bar and has also worked for chefs such as Gordon Ramsay and Marcus Wareing.
“Three Flavours Kitchen is a really interesting concept,” Fernando told The Chefs’ Forum. “There’s something for everybody including burgers and really good curries but you can also order something a bit more special.”
Chefs’ Forum Director Catherine Farinha, said: “I’m really happy for Chanaka. Three Flavours Kitchen is a great concept, with many more set to roll-out shortly and takes advantage of his unique skills. Being local to Taunton we can’t wait to be able to order online. We are taking an integral part of the opening and our large range of top local suppliers and contacts are working alongside Three Flavours Kitchen. Both Chef Works and Bragard are supplying the chef uniforms and we have also supported on introductions to many equipment and produce suppliers, as well as social media, photography and marketing. We are ready and able help chefs and restaurateurs with any parts of openings or plans for new sites.
Get in touch with your requirements today: catherine@redcherry.uk.com
Old Fashioned, You’re Not Rang!
A recent experience at Brownsword’s Gidleigh Park in Devon, highlighted the importance of service and the reason it has retained its Michelin star for yet another year.
Chef de rang means a waiter responsible for a certain section within a restaurant and this meant Travis Sprules was looking after us all evening.
The term may be old fashioned, but the service delivered was exceptional as Chefs’ Forum Director Catherine Farinha discovered.
“The Chef de Rang oversees a dining section, ensuring tables are perfectly set, orders are taken accurately, and dishes are served with precision,” Catherine explained. “We saw it in action recently at Gidleigh and we were blown away. Chef de Rang Travis Sprules and Restaurant Manager Marek Wozniak performed to an exceptional standard.”
Travis commented on his job: “Typically a Chef de Rang coordinates with the kitchen, handles guest relations and manages the bill. Our expertise ensures a seamless, high-quality dining experience through exceptional service and detailed menu knowledge. It’s our pleasure to look after our guests and ensure they get the best at all times – from beginning to end.”
“We know you are taking pictures for The Chefs’ Forum, so I have made sure every dish is flawless to show off our food in the very best way we can. I will make sure a set the plate down at exactly the right angle that chef has intended.”
We just loved the passion and attention to detail exhibited both front and back of house and this is the reason why Gidleigh has become a firm favourite for a birthday treat. It is so wonderful to see dishes and menus change with the seasons and local produce championed with technical culinary excellence and served with the utmost of respect and precision.
Catherine continued: “For us that meant that the service started with our order of an Old Fashioned and a Bloody Mary mixed by Restaurant Manager Marek Woznaik when we arrived in the lounge over a game of draughts and didn’t stop until we’d enjoyed the last petit four and the last drop of excellent coffee in the restaurant afterwards.”
Inspired by this wonderful story of service as it should be, our lovely editor has made up a tongue twister:
Chefs may get all the attention, but the chef de rang is rarely wrong! Try saying that after a couple of Sancerre, Terre de Silex 2022 or Merlot Groult Constantia, Merlot, Langoed, South Africa 2019!
The wonderful A La Carte Menu by Executive Chef Chris Eden, expertly served by Travis comprised:
Lounge Snack
Multi seed cracker
Amuse Bouche
Gidleigh’s green leek mousse, roast onion jelly, white leek foam, old Winchester cheese crumb with bacon and chives
Canapés
- Cheese mousse tartlet with a chutney puree
- Salted cod brandade with caviar
Starter
Lobster
Lobster, dashi, kombu, XO
Squid
Squid risotto, cauliflower, Pedro Ximenez, pine nuts
Mains
Turbot
Steamed turbot, yuzu leaf, kohlrabi, carrot, dill, sea purslane
Beef
Aged filet of beef, smoked bone marrow, morels, pickled walnut puree, red wine jus
Cheese
Selection of West Country cheeses, home-made crackers, seasonal chutney, fig and hazelnut bread
To find out more on Gidleigh Park and the team visit: www.gidleigh.co.uk
Photography by Carlos Farinha.
Gouqi – The Gucci of Chinese Fine Dining!
The Chefs’ Forum were delighted to be invited to Gouqi, to embark on a culinary adventure of a lifetime. Co-Founder and Managing Director, Alan Tang, walked us through the delightful menu and introduced us to the brilliant team.
Chef Chee Hwee Tong, Chef Patron of Gouqi also talked to us about his career and the amazing preparation of the signature Peking Duck.
“My journey into the culinary world began at age 10, inspired by my Hakka grandmother and mother, who instilled in me a deep love for cooking. One of my earliest and most memorable food experiences involved roasted duck with a fried duck egg and plain white rice, cooked barbecue-style—a simple yet profound dish that remains a favourite.
“My professional career started in 1982 as a Commis Chef at Happy Valley in Singapore, and I trained under Chef Chin Hon Yin across Asia for 14 years. My journey included positions at Carlton Hotel, Sheraton Towers, Marriott Tang Plaza Hotel, and Ritz Carlton in Singapore, where I honed my skills and embraced the philosophy that cooking is a lifestyle.
“In 2001, Alan Yau selected me as the Group Executive Chef for Hakkasan in London. Moving to London was challenging due to cultural differences and the cold climate, but I adapted with support and determination. A significant milestone was Hakkasan Hanway Place earning a Michelin star within a year, a testament to the hard work and passion of the team.
“After 18 years at Hakkasan, I was inspired by Gouqi Island in Asia to open Gouqi in February 2023. The restaurant emphasises culinary innovation, high-quality ingredients, and exceptional dining experiences. My vision for Gouqi includes expanding it into a globally renowned culinary brand through franchising.
“Among my personal favourites in London, Nangyang Blossom in Knightsbridge stands out, and at Gouqi, the Peking duck with Oscietra caviar, served three ways and carved table-side, is a highlight.
“Our signature Peking Duck is meticulously marinated and stuffed, then showered before being wind-dried for five days in a specialised drying machine with pink Himalayan salt bricks. This process purifies the air and enhances the crispiness of the skin. The duck is then roasted in our special open flame duck oven with cherry wood for about 45 minutes and carved table side.
“First, enjoy the crispy skin from the front and back of the duck, served with a golden sugar dip. Next, savour thin slices of duck meat with homemade pancakes, cucumber, spring onions, our special duck sauce, and hawthorn berry jelly strips.
The remainder of the duck is minced and stir-fried with pine nuts, diced shiitake mushrooms, sweetcorn, crispy dried vermicelli noodles, and duck sauce, served in baby gem lettuce wraps.
For an additional indulgence try a third course with Oscietra caviar.”
The Chefs’ Forum was delighted to visit Gouqi for an excellent culinary experience and try the signature Peking duck for ourselves.
We were told that it would take 45 minutes to cook, so we ordered some legendary Gouqi dim sum while we waited for the piece de resistance.
A steaming flannel was served with chopsticks as a prelude to what would be a truly excellent culinary adventure.
Award-winning Head Sommelier, Pedro Santos served us a wonderful Lychee Martini and a beautifully garnished Goji Island cocktail to start.
He also served a crisp Greywacke Sauvignon Blanc from New Zealand to perfectly compliment our dim sum and mains.
From the dim sum menu we ordered:
- Prawn and Scallop Dumpling
- XO King Crab Dumpling
- Morel Mushroom Spring Roll
- Chicken Feet with Black Bean
We had already had a won derful introduction to the delectable Gouqi Dim Sum menu on our last visit, so had already vowed to come back for the spring rolls and steamed seafood dumplings alone, as they were delicious and quite the best we’ve ever tasted.
The chicken feet were cooked to perfection, such an under sung delicacy that should be enjoyed more often, as they boast huge nutritional benefits and are also said to boost the immune system, containing collagen and minerals such as copper, magnesium, phosphorus, zinc and also calcium.
Our plates were cleared, table crumbed down in readiness for the main event – Gouqi Peking Duck and what a true wonder to discover?!
Chef Tong brought a trolly to our table, wearing a high chef’s toque, looking every bit the culinary superstar he is.
He then proceeded to service delicate, wafer thin, crispy slices of duck skin, stressing the different, but equally delicious flavour profiles of the breast and back of the bird.
The traditional accompaniments of pancakes, cucumber, spring onions and Gouqi special duck sauce were elevated with the excellent addition of hawthorn berry jelly slices, which offered a subtle sharp-sweetness, that cuts through the thin slices of beautifully moist duck meat.
Next, we plumped for Dried and Fresh Scallop Egg White Fried Rice from the A La Carte Menu, accompanied by perfectly steamed Baby Pak Choi and Hong Kong Gai Lan, both served with a delicious oyster sauce.
Our rice was mixed (the crispy with the steamed), prepared and served in dainty bowls by our excellent waiter, Bradley.
The blend of rice textures as well as the dry and fresh scallop, enveloped in the feather-light fried egg was the perfect combination – Again, huge compliments to the chefs!
The perfect end to the perfect journey into Chinese gastronomy at Gouqi was a Miniature selection of desserts, expertly created by Pastry Chef, Amy Stoyle.
Amy lived in Hong Kong for several years and has a strong Michelin-starred and fine dining background, working in restaurants across London. She presented a beautiful assiette of miniature desserts and they were all so delicious, it was impossible to have a favourite:
- Scarlet Monkey
- Banana Raspberry and Peanut
- Midnight Sun
- Mango Black Sesame and Passion Fruit
- Gouqi Valley
- Dark Chocolate, Matcha and Goji Berry
- Hidden Treasure
- Strawberry Yuzu and Fennel
- Tropical Dragon
- Coconut, Lychee and Dragon Fruit
The Chefs’ Forum can certainly recommend Gouqi for your next culinary adventure and are delighted to offer our members a complimentary welcome cocktail on your first visit, if you book before the end of August, please quote TCF GOJI on reservation, either by phone or online.
For more information about Gouqi and the rich and varied Michelin-star-worthy menu, visit www.gouqi-restaurants.co.uk
Photography by Carlos Farinha.
Chef Paul Ainsworth’s Debut Cookbook Launches Today!
Michelin-starred Chef Paul Ainsworth, who runs The Ainsworth Collection in Cornwall, is delighted to announce the release of his debut cookbook, For the Love of Food (Pavilion Books, £26).
For the Love of Food is a curated collection of recipes inspired by Paul’s entire life’s work, each segment exploring a different chapter of his journey. The book, which has been 18 years in the making, sets out to redefine everyday enjoyment and is a treasure trove for those seeking an elevated dining experience at home.
Achievable for both seasoned cooks and beginners, readers can find dishes from his Cornish restaurants The Mariners and Caffè Rojano, as well as family dishes he loves to cook at home.
Recipe highlights include:
– Land & Sea Crumpet
– The Mariners’ Scotch Egg
– Granny Ainsworth’s Chip Butty
– Mackerel Bruschetta with Pesto Mayonnaise
– St Enodoc Asparagus with Seaweed & Garlic Butter
– Piri Piri Chicken Schnitzel
– Cornish Crab, Black Linguine & Overnight Tomatoes
– Sticky PX-Glazed Chicken Wings & Pickled salad
– Bitterne Park Guest House Strawberry Trifle
Paul commented: “This cookbook includes some of my favourite recipes from the past 18 years. It also pays homage to the amazing people who have supported and shaped me as a chef, from my wonderful parents and tutors to the late-great Gary Rhodes, Marcus Wareing, and Gordon Ramsay who continues to share his friendship and guidance today. Throughout the book I have shared my journey as a chef and the stories behind each dish. This cookbook is designed to be used daily, for all occasions, by cooks of all levels. I hope the recipes will inspire you and show you how to take your cooking to the next level!”
For the Love of Food by Paul Ainsworth (Pavilion Books). Image credit Issy Croker. Available to order here.
Enhance Your Culinary Skills at Sushi School
The ultimate course in all things sushi and Japanese cuisine (Washoku) has come to London. Last Monday saw a fantastic pre-launch event, held at London’s So Japanese Restaurant in Spitalfields.
Over forty chefs attended the special Sushi & Washoku demonstration and tasting and really enjoyed watching demonstration chefs Yoshihiko Shida and Kaoru Yamamoto.
The chefs were very impressed with the skill and expertise of Yoshihiko and Kaoru and loved listening to Sushi School Principal, Masaru Watanabe as he hosted the event and talked the chefs through the various course options on offer.
We caught up with Masaru on the day to get further details on the school and courses available in this short Q&A:
The art of sushi and sashimi is a long apprenticeship in Japan. How will the course break down the necessary skills you need to learn to become a master?
We teach how to cook Japanese authentic cuisine systematically and efficiently. Students will learn Japanese knife skills, traditional recipes, authentic tastes and cultural background including some Japanese language.
Who do you expect to sign up for the courses?
We believe there are two major demands of our college. First are young future chefs who will learn basic Japanese cooking skills. Second are food industry demands. This suits current chefs who want to switch their careers to Japanese cuisines and businesses that need some Japanese training.
Who will be supplying the ingredients?
Some of special ingredients must be from Japan. However, most of ingredients are from local suppliers. Most of our graduates will use the local suppliers after completing our study. They need to learn where and how they will get the appropriate ingredients.
There is an optional opportunity to buy a knife set as part of the courses. Who will those be supplied by?
We have good support from Japanese wholesalers regarding uniforms, dishes, and many utensils. For the Japanese knives we use the Japanese Knife Company based in London
How much is knife skill a part of the courses?
To begin knife skills will be taught extensively. However, knife skills are required in every cooking lesson. All students must learn how to use Japanese knives in all cooking classes. We strongly recommend students to have self-training of knife skills at home.
Is the teaching based on traditional Japanese skills?
We start with traditional Japanese skills. For example, we teach how to cook authentic Japanese rice with traditional clay pot so students get an idea of the correct flavours. After that students can translate what they have learnt to modern equipment like rice cookers. However, it’s really important to master the basic skills first.
How will graduates be able to use their certificates?
We are the private institution and our certificate is not an official qualification. It’s a kind of warranty to prove that our students did learn authentic Japanese cooking under Japanese government authorised organisation control.
How will you be extending the courses in the future?
In our Tokyo HQ college (Tokyo College of Sushi and Washoku London), there are 2 years and 3 years full time courses focusing only to Japanese cuisine and food culture. We have a lot more that we want to teach, and introduce, outside Japan. Once we have a certain number of basic course graduates, we will develop higher and deeper course programs in the future.
Any chefs interested in taking a course at the Tokyo College of Sushi and Washoku London will have another chance to attend a second pre-launch event, also being held at So Japanese restaurant in Spitalfields on the 22nd of July.
If this is you, please contact Brogen@redcherry.uk.com to secure your place and register your interest with the Tokyo College of Sushi and Washoku London
Sustainable Fish is a Reality for Chefs, Importers, Wholesale and Retail!
The first Sustainability Seminar and Fish Chefs Lunch, organised by The Chefs’ Forum, took place on Monday 24th June at the upscale Sexy Fish restaurant in London’s Mayfair. Fifty attendees, including speakers from international fish production, research and fair trade discussed the latest in fish sustainability and enjoyed a lunch created by Sexy Fish Group Restaurant Chef Director, Bjoern Weissgerber in a beautiful setting. The Coral Room at Sexy Fish Mayfair was the perfect venue for this nautical-themed event, with a dedicated bar, illuminated amber onyx floor and two of the largest live coral reef tanks in the world.
Bjoern said
“It was fantastic to welcome fifty top chefs and food industry experts to Sexy Fish. I am extremely grateful to The Chefs’ Forum and Maris for putting this together and I am delighted with the way in which it was organised, from start to finish. I really enjoyed experimenting with new fish species and learning about their provenance. It is really important that we know the carbon impact of ingredients in our menus and fish is a major focus for us at Caprice Holdings, throughout all brand concepts. It was really interesting to hear the talks today and learn more about Fair Trade, welfare and sustainability standards.”
Sustainably-farmed, high-welfare Barramundi, Snow Cod, Tiger Prawns and Tilapia made up the menu of the lunch and each of the producers gave a talk about how their products are meeting global sustainability standards.
Jaqueline Pfyl, Senior Director of Industry Marketing at Fair Trade USA said “Conscious consumers recognise that when they see 
the Fair Trade Certified label on a product it has met a set of rigorous standards supporting sustainable and responsible consumption and production, making it easier for them to choose items that align with their values. Consumers are looking for brands and certifications that they can trust, and over 60% of the population trusts the Fair Trade Certified label. They look for the stories behind the items they buy and understand that their purchases make a true difference for people and communities around the world. 86% of consumers want more sustainable and equitable products in the post-pandemic market.”
Andrea Zick, PhD researcher & sustainability expert at Brunel University, said “Putting sustainability on a menu is a delicate balancing act. Consumers and diners want to know where the food they are eating comes from and how its production impacts local communities. Sustainability, at its core, is about making sure that production is harmonious with its surroundings and modern aquaculture is managing to do that whilst also building communities that can grow up around it.”
As each course was presented the producers got the chance to explain their credentials: Talking about barramundi from The Better Fish, Maris Managing Director, Steven Tilston said “Australis sees Fair Trade as a natural component of its mission. They’ve got there by making sure that their Barramundi are prime in quality with high levels of Omega 3 and zero contaminants. That means no detectable levels of mercury, PCBs, antibiotics, hormones, or colorants. It’s great to be here today, celebrating responsible sourcing and processing of Barramundi, a lesser-known species in Europe, which can be likened to Sea Bass. I’m also delighted to welcome Unima, Norcod and Regal springs to this special event, promoting sustainable fish.”
Steve also took the opportunity to introduce the chefs and experts to ‘Greener Grazing’, a research project to farm Asparagopsis Taxiformis seaweed alongside Barramundi, growing it on ropes to make a pleasant habitat for the fish.
This work has the potential to virtually eliminate methane emissions from livestock digestion by introducing seaweed into ruminant diets (Cattle, Sheep and Goat feed), while restoring ocean habitats and revitalising coastal communities
The Barramundi was served in a light and crispy tempura batter with a Yuzu Kosho dip and it went down a storm with the guests.
Will Rash from UNIMA said “We don’t just produce incredible Madagascar Tiger Prawns. Above all, UNIMA is committed to its employees by providing social benefits well above the country’s minimum standard, and continuously contributing to the improvement of employee working conditions and personal development. Employment only begins at 18, employees work 40-hour weeks, receive overtime compensation, have access to a health clinic, health insurance.”
Chef Bjoern grilled the tiger prawns on the charcoal robata grill (a signature way of live fire cooking at Sexy Fish) and served it with Coconut Kakigõri and green papaya – A stunning dish that really brought out the flavour of these beautiful crustaceans.
Christian Riber, CEO of Norcod added: “Through our commitment to people, cod, and nature, we take responsibility for economic, social and environmental sustainability. Norcod is the culmination of a highly ambitious endeavor to raise premium Atlantic Cod sustainably and commercially. Snow Cod is naturally bred in Norwegian fjords, bringing our customers a truly delicious product of consistent first-rate quality, Bjoern and the team at Sexy Fish, really did it justice today and we are delighted with the guests’ feedback.”
The Norweigan Snow Cod was perfectly-caremelised and served with a spicy miso glaze. It was plated in a beautiful white bowl that really gave a beautiful aesthetic to the dish.
Petra Weigl from Regal Springs said ”Sustainability has been at the core of our Tilapia production since the beginning. Moving with the times, we’re dedicated to supporting the growing trend toward the green and blue food movements — accelerating our efforts to build a better planet for all. By responsibly farming Tilapia, we add precious protein to world food supplies without diminishing threatened ocean fish stocks.
We’ve invested in the latest hatchery and genetics technologies to ensure optimal tilapia fish farming conditions, resulting in fresh, flaky, and versatile Tilapia that’s bursting with healthy protein and 100% lake traceable.”
Again, Bjoern and his brigade took to the the robata grill to lightly char the Tilapia and it was finished with brown butter, ponzu and capers; The perfect flavour partners for this delicate, flaky fish. Petra explained that humane UK aquaculture stunning technology is used to minimize suffering and reduce stress before the Tilapia are dispatched, leading to a better eating quality as the meat is far more succulent.
Les Caves de Pyrene kindly sponsored the lunch with three delicious wines to really compliment Bjoern’s excellent menu, showcasing sustainable fish species, a topic that Sexy Fish is extremely passionate about on a global level throughout all of its four sites in Mayfair, Manchester, Miami, with the latest opening imminent in Dubai later this year.
Sustainability has to be a the heart of everything we do in the food industry and events like these bring all of the right people into the room to bring about positive change, through sharing specialist knowledge and best practice.
For more information on Maris Seafoods, sustainability standards or any of the producers featured, please contact oro@marisseafoods.co.uk www.marisseafoods.co.uk
For more information on future sustainability seminars and workshops with The Chefs’ Forum, please contact catherine@redcherry.uk.com. www.thechefsforum.co.uk
For more information on Sexy Fish or The Caprice Group, or holding events in The Coral Room at Sexy Fish, please contact: Fi.brindle@caprice-holdings.co.uk www.caprice-holdings.co.uk
Aussie Beef Shines, Temper Rises
London went doolally for Aussie beef on Monday at a special event at temper City.
Another round of Meat Feast, Meat & Livestock Australia, that has been travelling the country in association with The Chefs’ Forum, pitched up in The City.
Stephen Edwards, Business Manager UK for Meat & Livestock Australia said
“We are delighted to continue our partnership with The Chefs’ Forum at temper in Bishopsgate, these guys really know beef and lamb and their cooking over charcoal really enhances the product. We are showcasing some amazing Aussie grain fed Angus and Wagyu as well as sensational pasture-raised lamb.”
temper Chef Director David Lagonell teamed up with Aussie Beef Mates and Lambassadors Alan Bird, Ioannis Grammenos to put on a showcase of the Best of Australia.
Host David was delighted to host his culinary peers, he said
“temper City is our second London site of the five temper Restaurants and our latest temper burger site that we opened six weeks ago in White City.
This restaurant, temper City is home to our biggest smoker. We dry-age our beef in purpose built dry-aging fridges that line our walls. Our open kitchen enables guests to see our butchery, smoking, grilling and all other live fire cooking going on, to showcase traditional Latin American cooking techniques. I am really happy to host this prestigious event for Meat & Livestock Australia and have been really impressed with the quality of the pasture-fed lamb today.”
On the menu were Aussie beef cuts of sirloin, picanha and bavette. Each dish on the special menu picked out a different characteristic that delighted guests that included chefs, suppliers and restaurateurs. Wine was sponsored by Brown Brothers and fresh produce by First Choice Produce.
Ioannis has been appointed as an official Aussie Beef Mate. This means that he is a brand ambassador for Aussie beef and continuously flies the flag for Australian beef and also part of a wider International network of Aussie beef ambassadors.
He said
“I really like the flavour of Aussie beef. The consistency of the product gives me the reassurance that I’m getting the right quality and getting exactly what I need to execute my award-winning menu at Heliot Steak House.”
Chef Alan Bird, who cooked a 60-day wet aged Aussie wagyu picanha with chimichurri, said:
“It’s hard to describe how good this beef is. It has an incredible flavour but it’s also beautifully marbled and has a superb texture. With beef this good, all you need is a simple garnish and the chimichurri just helped it along. I couldn’t fault it.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We’ve been all over the country with Aussie Beef and wherever we’ve been the reaction has been the same: everyone says its the best beef they’ve had. We’d agree. A big thanks to the team at temper for a brilliant venue and a warm welcome.”
Abrafrutas Wows the West End!
A Taste of Sustainability at The Embassy of Brazil on June 10th was a hit with guests and organised by The Chefs’ Forum. The special event highlighted the new ways Brazil’s fruit sector, Abrafrutas, is initiating sustainability.
Abrafrutas ESG Director, Priscilla Nasrallah talked about the commercial opportunities and how important it is for growers to promote responsible use of natural resources, in line with The Guidelines on the management of Environmental, Social and Governance risks (ESG).
Priscilla said
“I am extremely passionate about promoting best practice in helping fruit producers adopt best practice in line with global standards. As a grower myself, I recognise the importance of conserving our land for the future generations who will benefit from increased market share as a result of fantastic international trade events like this one here today.”
Commercial Director, Jorge de Souza discussed marketing insights, he added
“Brazil is the third largest producer of fruit in the world, we say that Brazil is like a big tasty fruit salad, because of all of the varieties of fruit that grow in the natural environment. We aim to climb up the ladder to improve our place of being the 24th largest exporter of fruit in the world and with the support of UK buyers, we can absolutely do this.”
Top Chef Brasil Winner and event curator, Luciana Berry showcased mango, table grapes, papaya and limes in beautiful caipirinhas and fruit canapés, she said
“We have all the right people in the room today, to really galvanise and support our growers, producers and exporters. I have been working with Abrafrutas for many years and I think that this event is the best yet in helping to promote the sustainability and welfare practices that have been put in place to enable UK chefs and wholesalers to source top quality exotics from Brazil, safe in the knowledge that carbon footprints are being heavily monitored and farming practice is sustainable.”
Guest Alan Tang, Restaurant Director of upmarket Gouqi restaurant (next door to the Embassy) summed-up the afternoon on Instagram:
“What an incredible evening we had at The Brazilian Fruit Industry: A Taste of Sustainability! It was such a pleasure to be part of this exclusive event, organised by @catherine.farinha of @the_chefs_forum and hosted at the el @brazilembassyuk, in collaboration with @abrafrutas.
“In addition to the informative sessions, the event provided a wonderful networking opportunity, allowing us to connect with fellow fruit enthusiasts, industry professionals, and like-minded individuals who share our passion for sustainability and delicious fruits.
“We left the event inspired and motivated to explore new horizons within the Brazilian fruit industry. A special thank you to Catherine Farinha, @franciane.tartari and @lucianaberry for the incredible canapés, @abrafrutas , the event staff, all the sponsors, and the @brazilembassyuk for making the event possible!”
Jorge informed the audience of 70 importers, wholesalers, fresh produce media and top chefs, that there are big plans to introduce new, never-seen-before fruit varieties to the UK and the chefs got very excited.
Brazilian Chef Marcillio Da Silva said
“This event has made me very proud indeed. To see so many food industry professionals come out to show their support of the rich tapestry of the Brazilian fruit production sector is so wonderful to see and I am delighted to be here today.”
Catherine Farinha, Director of the Chefs’ Forum played MC for the day and introduced all of the speakers, she said: “Brazil is one of the leading fruit producers in the world and we can expect to see more of it on menus in the future. The spread of different fruits was something to behold and everyone loved the canapes. A great success.”
Abrafrutas: A Taste of Sustainability Menu by Luciana Berry
Caipirinhas:
- Red grape
- Classic lime
- Passion fruit and mint
Fruit canapés:
- Brazilian grape, Roquefort and walnut
- King Prawn and mango salad
- “Pão de queijo” cassava and cheese dough with truffle
Glazed pork belly with fresh pineapple- Brazilian melon with Parma ham
- “Carne Seca” Brazilian cured beef with guava jam
- Halibut Moqueca with lime
- “Creme de papaya” papaya cream
- Lemon drizzle with mango tartare
- Fruit skewers
- Avocado cheesecake
For more information on Abrafrutas, how to source Brazilian exotic produce in the UK or to find out more about producers and exporters, contact Telma.martes@abrafrutas.org
