Edge of Belgravia

‘I found the Damascus blade to be of a very good, high-grade quality. The blade was easy to sharpen, held its edge for a very long time and cleaned very well, due to the seamless design between the blade and the handle.’
John Williams
 – Executive Head Chef
, The Ritz Restaurant
, Mayfair, London

At Edge of Belgravia we pioneer exclusively designed chef knives to achieve prominent placement in kitchens all over the world. Based in distinguished Belgravia, London, our cutting-edge design team work diligently to produce bold, confident, contemporary culinary works of art. Without compromise, we strive to achieve excellence in quality, design and composition.

The correct utensils are crucial to expressing your passion in the kitchen, and our boldly crafted Damascus and Ceramic knives will induce enthusiasm to your slicing and creativity. At Edge of Belgravia we do not just forge knives; we enhance the cooking experience and compliment your kitchen through futuristic and innovative design.

For more information, visit our website: www.edgeofbelgravia.co.uk

CHEFS RAISE OVER £40,000 AT CHARITY POLO DAY

Beaufort Polo Club, Gloucestershire, hosted the fourth annual Hospitality Action Polo Day on Sunday 8^th September, raising more than £40,000 for the industry charity.

Acclaimed chefs Sam Moody of The Bath Priory, Michael Stenekes of Calcot Manor, the Michelin two-starred chef Martin Burge of Whatley Manor and the Michelin-starred chef Hywel Jones of Lucknam Park joined forces to raise much-needed funds for the charity’s vital work.

Guests delighted in an impressive lunch of poached Cornish lobster, slow braised veal cheek and set vanilla butter milk prior to the final of the Solitaire Salver polo match, which saw Zencom crowned as champions against Cherrywhite in a memorable match of speed and agility. Prior to the game, guests were given a polo demonstration as they enjoyed a private drinks reception on the lawn of Beaufort Polo Club. Afternoon tea was also served and prepared by Calcot Kitchens.

Penny Moore, chief executive, Hospitality Action, said: “The Polo Day is a firm favourite amongst our supporters, with tickets selling out months in advance. We are indebted to event sponsors Tetbury Audi, Lynx Purchasing and Woodward Foodservice for supporting the day and ensuring its continued success. Demand for the charity’s assistance is up 41% compared to this time last year, so the funds raised here today will enable us to help even more of our colleagues in crisis.”

Richard Ball, Managing Director of Calcot Manor and Barnsley House, said:  “As a trustee of Hospitality Action and Chair of the South West Regional Board, I am delighted that the Polo Day continues to be such an outstanding success. My thanks to all four chefs for the time and effort they have put into the day and my team at Calcot Kitchens for all their hard work.”

The day was attended by a number of well-known figures from across the industry including William Baxter CBE, Peter Egli of Whatley Manor Hotel and Spa and Peter Hancock of Pride of Britain Hotels.

For more information about Hospitality Action and to learn about future events, visit www.hospitalityaction.org.uk

Consensio requires chefs for their luxury alpine chalets

Are you an experienced chef looking for a new challenge, or a younger chef looking for a step up in responsibility? Why not spend 6 months working in a multi-million pound chalet in France running your own kitchen and designing your own changing, bespoke menus.

Consensio has exciting opportunity for chefs to join the team working in some of the most luxurious chalets in the French Alps. Not only do we pay the highest salaries in the Alps but you will have the opportunity to cater for clients of very high net worth who are well connected around the world.

This role is challenging as we expect fine dining throughout from breakfast, to afternoon tea to formal evening meals but it is equally rewarding in terms of having the freedom to create your own menus, work with other professionals, have an exceedingly high tip potential and ski on your splits.

Check out our short brand video: http://vimeo.com/37169179

MAIN RESPONSIBILITIES

• tailored menu designing and planning for each group of guests
• preparation and service of breakfast, afternoon tea, canapés, five course evening meal, ski room snacks, pre-dinner nibbles and after dinner petit fours
• catering for all guests special dietary requirements
• catering for all requests for special occasions
• catering for children and nannies (including early lunches and dinners when required)
• maintaining food hygiene, general health & safety standards in the kitchen and dining areas
• keeping the kitchen clean, tidy and presentable at all times
• assisting with the management of chalet food budgets
• assisting with the maintenance of all kitchen facilities and equipment
• planning and preparation of 2 x staff meals per day
• assisting with FOH duties when required

SKILLS & EXPERIENCE REQUIRED

This role would suit individuals with the following skill set:

• recognised catering qualification or extensive experience
• previous 5* catering experience is essential. Chalet catering experience is desirable.
• good interpersonal skills
• excellent time management and organisational skills
• conversation French is desirable
• previous experience catering for Russian/French clientele helpful
• full UK clean driving license.

CANDIDATE PROFILE

We are looking for the following key personal qualities and attributes:

• highly professional with a 5 star service mentality
• positive and flexible attitude
• proactive, work well under pressure with the ability to listen to clients requirements
• team player is essential
• well presented at all times
• self motivated

OUR SALARY PACKAGE INCLUDES:

• A competitive salary
• A stunning work environment in the most luxurious chalets in unique locations in the Alps
• Excellent accommodation (shared) with some meals provided
• Transport to and from resort
• Winter travel and health insurance
• Free ski/board and boot hire
• Ski pass
• Ski Jacket
• End of Season Bonus
• Career progression with summer opportunities in our coastal villas in the summer months

Please send your CV to Ashley Babey, HR Manager:  hr@consensioholidays.co.uk 

A COOK TEST IN LONDON FORMS PART OF YOUR RECRUITMENT PROCESS.

PLEASE NOTE THAT ALL APPLICANTS MUST BE RESIDENT IN THE UK AND HAVE A NI NUMBER AND UK BANK ACCOUNT.

Devon Chefs Enjoy a Coastal Forage and Bug Demo in Sunny Salcombe!

South Sands Hotel hosted a Costal Forage led by expert Devon Forager David Harrison and Michelin-starred Chef Simon Hulstone and a surprise bug cookery demo by Peter Gorton!

Expert forager David Harrison led top chefs and catering students from South Devon College around the stunning South Sands cove, rocks and coastal scrubland.  As the various edible plants and weeds were discovered, chef Simon Hulstone showed fellow chefs the best way to incorporate the haul of sea plantain, Wild Carrot and Mallow  into their restaurant menus.

“Sea Plantain is fabulous in risotto, this important thing is not to over-cook it so add it near the end of cooking time.  Rock Samphire is great as a cooked herb on top of roasted fish”!

Simon Hulstone, Chef Patron, The Elephant, Torquay

Rock Samphire, Sea Beet and Ivy Leaf Toad Flax all grow in abundance in and around South Sands Beach – Now Chefs’ Forum Member Chefs and students from South Devon College  know exactly how to identify and cook with these fabulous wild, free ingredients .

David also warned the group against mistaking similar looking species like confusing  deadly hemlock for harmless chervil.

The fantastic Peter Gorton then performed an impressive bug cookery demo of Thai-style meal worm risotto with a good helping of personality and humour, then garnished with samphire!

Peter Gorton recently held a ‘bug night’ with Mr Smitters (entomologist, Plymouth University) at his Devon restaurant ‘Gorton’s of Tavistock‘.  The critters went down a storm at a sell-out evening – They proved equally popular with Chefs’ Forum Members at yesterday’s event, Peter Said:

“In a few years time, bugs will be far more mainstream. Other cultures eat them as a staple as they are an incredible source of protein.  You have to compare it to sushi 20 years ago.  People said they wouldn’t take it, but look at it now. You see it in a lot of restaurants and supermarkets, so who’s to say bugs can’t be the next superfood?

Chefs munched on meal worms, crunched crickets and lunched on locusts in the great tasting risotto cooked in the demo to around 50 top Devon Food Heroes!

Chefs also enjoyed a delicious barbeque cooked by Head Chef Stuart Downie of South Sands Hotel showcasing local fish and meat, then tutored coffee tasting by Owen’s Coffee, Modbury.

Stuart Downie said,

“I was very impressed with the South Devon College students who joined my brigade to prepare and serve canapés and barbecue at today’s event, it was great to see so many chefs enjoying themselves at what was a highly enjoyable day for all”

The Chefs’ Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation and engaging with this extremely positive organisation.

The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time it was coastal foraging for menus and the versatility of bugs as a credible ingredient – This also motivates and inspires students and shows them how amazing ‘chef life’ can be!

Richard Davies Hosted The Launch of The Cotswolds & Bath Chefs’ Forum at The Manor House Hotel, Castle Combe

Michelin-starred chef Richard Davies and The Manor House Hotel, Castle Combe  played host to The Chefs’ Forum Cotswolds & Bath on Monday 19th August.  Richard has been appointed a Chefs’ Forum Committee Member lead the regional chapter along with Sam Moody of The Bath Priory and Bridget Halford of City of Bath College.

Bridget Halford, Head of Hospitality at City of Bath College said:

“It’s vital that colleges and industry work together and The Chefs’ Forum is key to helping this happen.  The Chefs’ Forum is great in getting everyone talking”.

At the event, Founder Catherine Farinha spoke of the crucial work The Chefs’ Forum does on a South West Regional level and now in the South East.  The aim of The Chefs’ Forum to support young chefs and work with catering colleges to bolster professional development in the industry.  Catherine stated:

“The Chefs Forum opens up the communication channels between the catering industry, catering education providers and trade suppliers. Our organisation acts as a conduit for all three elements to interact seamlessly for the greater good of the industry”.

Chef Richard Davies led VRQ students from City of Bath and City of Bristol College in preparing and serving a stunning Michelin standard barbecue.  This gave young chefs and front-of-house professionals a fantastic opportunity to contribute towards creating a top-drawer dining experience to a very tough audience of industry professionals.

Richard commented:
“I was delighted to have been asked to host The Chefs’ Forum event here at The Manor House Hotel.  There is nothing better than to inspire and enthuse young people entering into the Hospitality industry.  The students, although still in training displayed an impressive level of expertise and professionalism which is a real testament to the standards of teaching in local catering colleges – This is a great sign for the industry”.

The main ethos of The Chefs’ Forum is to display the best upcoming talent that the colleges have to offer which results in hospitality students winning stages and apprenticeships with the most prolific and highly-accredited professional chefs.

The finest locally-sourced ingredients are showcased at Chefs’ Forum events to encourage top chefs to source locally where possible and in doing so, boosting the local economy and shining the spotlight on local producers.

Michelin-starred Chef Sam Moody of The Bath Priory added:

“It’s great working with local colleges.  We’ve had some fantastic students from The City of Bath College come and join the team, both in the kitchen and in the restaurant. I love cooking with them. It’s a different kind of teaching and it really pushes me into thinking about the way I explain tasks.  It’s wonderful to be asked to host The Chefs’ Forum Autumn Lunch again this October and I cannot wait to get cooking with some of the Southwest’s best chefs. Judging by last year, this year’s will be another fantastic Chefs’ Forum event.”

Other top chefs involved in the Chefs’ Forum on a local level include  2 Michelin-starred Chef David Everitt-Matthias of Le Champignon Sauvage and TV Chef Martin Blunos who previously  held the same accolade for fourteen years!

Martin Blunos stated:

“The Chefs’ Forum brings some of the top chefs in the South West together to celebrate the very best in regional cuisine and culinary expertise. I have been part of The Chefs Forum for nearly two years now and have attended a number of  highly successful regional events – I very much enjoy judging college competitions and working with young people in the industry”

With such fantastic chefs involved on a local level, there is no doubt that local catering students and the next generation of hospitality professionals in Bath and The Cotswolds  are truly learning from the best.

Control Induction

Control Induction are specialist manufacturers of induction cooking suites.

Offering a range of cost-effective units to suit a variety of different commercial catering needs, the team at Control Induction can offer bespoke buying advice to ensure caterers and operators are choosing the right cooking suites for the right application.

• 30 years of expertise in cutting edge, energy-saving induction equipment
• Improved energy usage boasting impressive energy cost savings
• Precision heating technology for consistent cooking
• Innovative space utilisation for maximum staff efficiency
• Options for under suite built-in appliances, including ovens and refrigeration
• Reduced ventilation requirements
• Improved working environment and safety
• Easy to clean units
• Tailored manufacturing in Kent

Don’t take our word for it, this is what some of our industry’s top chefs have to say about our kit and service:

@chefnick:Love my plancha from @GeoffSnelgrove http://t.co/j7S0bHjOzW

@LumiereChelt @Controlinduction The plancha is the star not me, great piece of kit, wouldn’t be without it!!!

@ChefDanCox: @GeoffSnelgrove @garethchefjones @adschef Nice! It’s an amazing piece of kit

@darrengdwn: @lovesgreatfood @GeoffSnelgrove it has been a game changer, quicker, cleaner, cooler, more versatile. And it all works!

@paulwalshchef: My lovely new stove top @2850restaurant, cheers @Controlinduction

@elliotcafe: Couldn’t have done it without you!

For more information or to speak to the team, call 01622 872821 or visit our website: www.controlinduction.co.uk

Bristol Mayor, Top Chefs and Catering Students Compete in Bristol Bites Food Quiz

The Star and Dove, Totterdown played host to The Chefs’ Forum Inaugural Food Quiz.

Bristol Mayor, George Ferguson attended to support Bristol chefs and test his culinary knowledge against local industry experts.

 George Ferguson was very impressed with The Chefs’ Forum and the way it links catering and hospitality students with professionals in industry. He commented:

“Top chefs must teach and hand on their knowledge to the next generation.  This is not only good for Bristol’s local economy, but great for the local catering industry”.

The first prize of a Total Produce sponsored Oliver Harvey Chef Jacket Quiz was won by Head Chef Dave Mc Goff of Arnolfini – A certified food expert! Adrian Kirikmaa, City of Bristol College and TV Chef Arthur Potts-Dawson and scooped second and third place respectively.  The Bristol-based fresh produce supplier also donated a pair of swedes as a booby prize which was won by another top chef who shall remain nameless.

Emily Knight of Bristol Bites set the tricky questions, read the quiz and did a fantastic job!  Emily holds a similar food quiz at The Star and Dove on the first Monday of every month – Pre-booking is essential to secure a table at this extremely popular foodie pursuit!

Entry to the quiz is £1.50 per person, with a maximum team size of four – if you’d like to pre-book a table for next month’s quiz on the 2nd September, call The Star & Dove on 0117 933 2892.

Hospitality and Catering teaching staff and students from City of Bristol College very much enjoyed taking part in the Food Quiz.

Adrian Kirikmaa Founder Committee Member of The Chefs’ Forum and RWE Curriculum Manager at City of Bristol College said:

“We pride ourselves in arming our students with in-depth knowledge of ingredients, this quiz tested what they learnt throughout their course and tested the knowledge of the professional chefs.  It also provided an ideal opportunity for them to meet perspective employers in an informal environment”!

The Award-Winning Team at The Star and Dove comprises of top chefs Matt Duggan, Tim Denny and Leigh Pascoe who describe their cooking as

‘Historical vision with a modern approach and technical excellence’.

Bristol Good Food Award winners of ‘Best British Restaurant’ laid on a Tudor BBQ for Bristol’s top chefs with dishes such as ‘Birds of a nest’  where various game including duck, quail and pigeon are served in a kataifi pastry nest. The Star and Dove chefs will also cook crayfish and a selection of whole baked fish in their clay oven.

This was the sort of food  served at the final dinner of King Henry VIII in 1520 to celebrate the 11th year of his reign.  Yesterday, it was served at The Star and Dove to celebrate the attendance of The Bristol Mayor at our industry event, showcasing the best chefs and ingredients and local suppliers making up the fantastic Bristol Food scene as we know it.

Catherine Farinha, founder committee member of The Chefs Forum stated:

“The purpose of this event was to offer our busy chefs a fun way to test their knowledge, network with peers and suppliers to keep their finger on the industry pulse.  It will also gave newly-graduated City of Bristol College students an opportunity to meet perspective employers and meet some of the top connoisseurs in the local restaurant industry”.

Other top local chefs involved in the Chefs’ Forum as part of The Committee include Michelin-starred Chefs Josh Eggleton of The Pony & Trap, Richard Davies of The Manor House Hotel, recently featured on The Great British Menu, Chris Wicks (Top Bristol Chef) and Michelin-starred Sam Moody of The Bath Priory.  Their involvement means that the next generation of student chefs are learning from the best!

City College Plymouth Set to Cook up a Storm at Flavour Fest

On Friday 16, Saturday 17 and Sunday 18 August students and staff from City College Plymouth will be showcasing their talents at the South West’s largest food and drink festival – Flavour Fest.

The College will have a demo kitchen where lecturers will be showing visitors how to produce a range of specialist breads, as well as a ‘pop-up mini cafe’ where College students will be selling a selection of handmade cupcakes, with a proportion of all the proceeds going to the College’s chosen charity, St Luke’s Hospice.

At 3.00pm on Friday 16  August, College lecturer Dave Beazley will be taking to the main stage in the event’s Kitchen Theatre – a hugely popular feature attracting large numbers of spectators who come to watch the live cookery demonstration’s by the impressive line-up of celebrity and well-known regional chefs. Dave will be showcasing a foraging demonstration, showing how it is possible to cook up delicious dishes from nothing but nature’s larder, including hedgerows, forests and moors.

On Saturday 17 August at 10.00am, College lecturers Richard Farleigh and Jamie McMurrich will also be taking to the main stage to cook a trio of tasty treats including a fish starter, a rabbit main and a damson dessert.

Throughout the three day event there will be experienced staff on hand to offer advice and guidance on a range of courses from foundation courses to university-level courses and the part-time courses on offer at the PL1 Cookery School. Chef Lecturer at the College, Steven Milnes, who will also be attending the event, said: “Flavour Fest is set to be a fantastic couple of days showcasing the best of what the South West has to offer.

“It is a great event and we are really excited to be exhibiting. We would urge anyone who is interested in food, whether it be eating it or cooking it to come along and enjoy watching the demonstrations and tasting some of amazing local produce on offer.

“The College will have a number of students and staff doing demonstrations, as well as offering advice and guidance in pursuing a career in hospitality and catering.”

For more information about hospitality and catering courses at the College, call 01752 305300.

Cornish chefs ‘Smash It’ at SKYBOW!

The Chefs’ Forum invited Top Cornish chefs and Cornwall College catering liaison personnel  to try their hand at the fantastic new country  sport: ‘Skybow’!

The Chefs’ Forum Member Chefs were invited to have a go at archery with moving targets in association with Country Sports South West:

Skybow specialists, Brett Morison and his team launched foam disks into into the air with a trap and supervised while the culinary experts aimed a bow and arrow at the disks as they sailed though the air!

Skybow is a brand new sport, somewhere in the middle of archery and clay pigeon shooting and the chefs enjoyed it immensely – A great stress release from their peak holiday season, fast-paced  kitchens.

The expert  chefs also enjoyed fantastic cookery demonstrations by their peers to update their skilled and draw inspiration for new menu ideas using locally sourced, reared, and foraged Cornish ingredients.

Chef Carl Milton (The Cornwall Hotel) laid on a fantastic BBQ of local sardines and venison steaks and Chef Andy Appleton (Fifteen Cornwall) demonstrated a three-course menu with complimentary wine pairings by Liz Francis , Food and Beverage Manager at The Cornwall Hotel.

Andy Appleton commented:

“It was good to see the support from so many chefs and suppliers based in Cornwall at The Chef’s Forum. A great opportunity to have a chat and talk about the current challenges we face in the industry and to catch up, away from a busy kitchen, with what everyone is up to”.

The chefs had a great day and enjoyed catching up with friends and suppliers old and new.

Catherine Farinha, Founder of The Chefs’ Forum stated:

“Historically, chefs have been more secretive about their menus but nowadays with the internet and social media it is easy to get hold of recipes and source suppliers and share ideas. The Chefs’ Forum oils the wheels of communication between top chefs,  catering Colleges and local suppliers to really celebrate the Cornish Food scene and the elements that contribute towards its greatness”!

The Chefs’ Forum works with Cornwall College, to ensure it is kept informed of the latest news from the professional kitchens, chef appointments, changes and requirements.  It is this knowledge which facilitates the work placement of apprentice chefs at the College and builds on relationships with local chefs.

Stuart Mathieson, Head of Hospitality at Cornwall College Stated:

“As the largest college for Hospitality training in the county we have always had a strong, and direct, liaison with employers and the link with the Chefs Forum will now making that connection even stronger.

We work closely with The Chefs’ Forum to consolidate and strengthen the already high level of catering provision in Cornwall by working directly with employers, students and producers in the region”.

The Chefs’ Forum is looking forward to its next Cornish event in the Autumn which will see the launch of the state-of-the-art Catering complex at the Camborne campus.

The new development will have a demonstration theatre and new state of the art kitchens which, as a community resource, will be open to all to use. It is set to open this November.

Chris Lovell – Cotswolds 88

Chris Lovell joined Cotswolds 88 in 2012 as head chef. His main aim being to retain and improve the dining experience for customers to the Juniper restaurant .

Chris received his training at Exeter College in Devon. He then went on to gain experience working with some of the great chefs in the south west including,Michelin stared chef Simon Hulstone at The Elephant Restaurant in Torquay, Martin Blunos at the Lygon arms, Chris Horridge at The Bath Priory.

After entering the well-known young chef of the year competition and being placed 4^th Chris went on to refined his techniques while working with 2 Michelin starred Chef John Campbell at the Vineyard in Stockcross. Followed by time spent with Kenny Atkinson at the Rockliffe Hall in Darlington.

Chris Lovell took up his first Acting Head Chef role in 2010at the Royal Crescent Hotel in Bath, and in 2012 returned back to the Cotswolds as Head Chef at the Cotswolds 88, achieving a three rosette food rating from the AA and has been recommended by the Michelin food guide 2013.

When asked what his style of cooking is, Chris said “my cooking style has changed a lot over the last few years my food is a lot less complexed now. I am very focused on flavours and textures that work well together to build a completed dish that really pleases the senses. I would say my food is Morden British with influences from French cuisine along with techniques that I have learnt on the way, and new ones that we develop on a daily bases.