La Chasse
La Chasse aims to provide top chefs in the West Country with the raw materials they need to enrich the dishes on their menus.
It has the ‘foreign funky stuff’, which cannot be grown in Britain, but what really differentiates La Chasse from other suppliers is its policy on the discovery of fantastic local produce: Grown, reared or produced right on its Dorset doorstep!
Some of the crown jewels are:
- Fresh produce grown in Bromham, Wiltshire, e.g. Russian Kale, heritage carrots, purple sprouting broccoli, baby carrots, golden & candy striped beetroot… and all collected by La Chasse directly from the grower twice weekly.
- Fresh wasabi, (the only fresh wasabi grown in Europe), from a secret location in Dorset and not so far away from The Watercress Company who are also its salad growers near Dorchester.
- Creedy Carver free range duck from Crediton, Devon.
- Homewood ewes cheese from Somerset.
- Welfare friendly rose veal from Dorset
- Fantastic venison from Exmoor.
- Artisan charcuterie produced by Forum Member Vince Castellano in Bristol and Capreolus in Dorset
“La Chasse is helpful, flexible, honest & on time”!
Tim Maddams, Ex Head Chef, River Cottage
“I would recommend La Chasse to any member of The Chefs’ Forum, great products, great people”!
Gary Gardener, Head Chef, Coombe Grove Manor, Nr Bath.
For further information, please contact Catherine Cotton at La Chasse :
Tel: 01747 823978
Mob: 07754 482117
Fax: 01747 824786
email: catherine@lachasselimited.co.uk
Blackacre Farm Eggs – A cracking college field trip destination!
Somerset based free-range egg producer, Blackacre Farm Eggs, is delighted to have joined The Chef’s Forum’s exclusive list of approved suppliers.
Run by the Wood family for over 30 years, Blackacre Farm Eggs has long been known for its consistently delicious eggs, and is proud to supply and work with some of the South West’s finest chefs, including Dorset’s only Michelin Starred Chef, Russell Brown.
“We are very excited to have joined The Chef’s Forum and are looking forward to working with them on lots of great projects this year. An organisation which represents some of the best chefs in the South West, The Chefs Forum’ connects chefs with education and suppliers, and in turn education with suppliers and chefs, and we are really pleased to be a part of the group,” said Dan Wood from Blackacre Farm Eggs.
Over the coming months Blackacre Farm Eggs will be welcoming a number of chefs and apprentices from South West colleges to the farm to talk to them about free-range egg production, and will be hosting cooking demonstrations to show the versatility of the free-range egg.
For more information please contact Briony Wood at Blackacre Farm Eggs on 01963 33396, email briony@blackacrefarmeggs.com or visit www.blackacrefarmeggs.com
Game on!
A year after its launch, The Chefs’ Forum returned to Berwick Lodge on the 28th January 2013 for a celebration of game with Country Sports South West to mark an extremely successful first year.
Top chefs from Bristol and surrounds attended a clay pigeon shoot where Chris Wicks (Chef/Owner Bells Diner and Executive Chef Berwick Lodge) showcased the plethora of delicious ways in which game can be incorporated into restaurant menus. He created delicious canapés of wood pigeon, partridge, pheasant, venison saddle and venison liver .
VRQ level 2 and BTEC students from City of Bristol College aided Chris’ brigade of chefs in preparing and serving the canapés at the event. These students (Chefs and Front of House) will be placed in apprenticeships with Forum attendees over the coming months. This proved a great chance for them to demonstrate their impressive culinary and service skills.
Miriam Garstang from City of Bristol College delivered a fantastic speech on the attributes involved in excellent front-of-house service delivery. Sarah Arikan, owner of Berwick Lodge then spoke of the extremely high standard of apprentices at the college and her delight in the chef and front of house apprentices placed with her at Berwick.
BASC and Country Sports South West organised a brilliant clay shoot for the Ivy League of south west chefs to raise awareness of the versatility of game with the aim of encouraging more chefs to include it on their menus.
Annette Cole, Senior Manager of Country Sports South West, said:
“Country Sports South West offered a fun clay shooting experience for the Bristol chefs, to showcase the connection between the sport of game shooting and game meat. We have hopefully inspired the chefs to use more game meat in their repertoire. Chris Wicks’ game canapés were amazing!”
The Chefs’ Forum launched a year ago in January 2012 and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South West regional level.
Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:
It was wonderful to revisit our stunning launch venue to commemorate an extremely successful first year. We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene. Communication between the two entities is now effortless and this will lead to the next generation of top chefs learning from the very best in the business.
The Chefs’ Forum plans to roll out nationally this year working with prestigious industry organisations to facilitate this.
Blackacre Farm Eggs
Started by my Mum and Dad, Tim and Judy Wood, Blackacre Farm Eggs is a small family business that has been producing eggs since 1979. My wife Briony and I are now at the heart of the business.
Over the last 30 years we have steadily grown and we now supply over 700 customers in both the independent retail and foodservice sectors, including hotels, restaurants, butchers, dairies and independent stores.
We work with some great free-range producers in Devon, Dorset and Somerset, who have been individually chosen to ensure that they have a similar ethos to us at Blackacre.
We have always believed that healthy, happy hens lay the best eggs and this is central to our company’s success.
Traceability, freshness and fine quality is very important to us at Blackacre. Each of our eggs is printed with a code which when typed into a section on our website tells the customer where their eggs have been laid and also a little bit about the farm, the family that runs it and most importantly the chickens!
We are incredibly proud to be the first ever egg producer to win a Gold 1* Award in the internationally renowned Great Taste Awards and have also in the past won the BFREPA Good Egg Award. Our eggs are locally produced and locally packed on our Somerset farm, which reduces food miles and makes sure that our eggs are as fresh as possible.
If you would like to know more then please feel free to contact me, Dan, on 01963 33396 or have a look at our website www.blackacrefarmeggs.com
Country Sports South West
Country Sports South West is a tourism development project working with chefs around the region to encourage the use of game meat and advise about the importance of game meat traceability.
We aim for the region to be distinctive for its game produce and ensure there is an understanding in regards to the connection between game shooting and the end product, game meat. Game shooting brings in approximately £270m annually to the South West economy; therefore it is a vital component of the tourism and hospitality market for the region.
Game meat is very versatile, lean, nutritious, good value, natural and in plentiful supply; we want to encourage more people to try, cook, shoot or buy it.
Country Sports South West
Country Sports South West is a tourism development project working with chefs around the region to encourage the use of game meat and advise about the importance of game meat traceability.
We aim for the region to be distinctive for its game produce and ensure there is an understanding in regards to the connection between game shooting and the end product, game meat. Game shooting brings in approximately £270m annually to the South West economy; therefore it is a vital component of the tourism and hospitality market for the region.
Game meat is very versatile, lean, nutritious, good value, natural and in plentiful supply; we want to encourage more people to try, cook, shoot or buy it.
The Kings School Set the Bar High at The Salty Monk
The 13th November was a night to remember for 26 students of The Kings School Ottery St Mary, Devon. Recognition of the inspirational teaching in the cookery department, with Mrs Deborah Capon, resulted in Andy & Annette Witheridge donating their Business The Salty Monk in Sidford for a one night only Dinner.
Months of preparation came to fruition last night with excited diners arriving at 7.00pm for a 7 course dinner that was prepared Cooked and served by the students. Starting at 1.00pm, after morning lessons at school, the students set about creating a menu that included choices for the diners. The front of house team, smartly kitted out, set the scene for a fabulous dinner. The enthusiasm and professionalism shown was outstanding with all students working hard as a team to create a brilliant evening. Diners were treated to handmade Samosas & Smoked Salmon Blinis as canapés following on was a fresh tomato & basil Soup amuse bouche and appetisers of roast Pigeon Breast Salad with Red Onion Confit or a Cheese Tart. Chosen for the main course were a homemade Ravioli or Baked Pollock on a Fishcake. Rounding off the meal a Crème Brulee with Apple & Blackberry compote or Winter spiced poached Pear with baby meringues, a Cheese course and Coffee & homemade petit fours for finale.
The Salty Monk Suppliers donated all the food and the wines the generosity was very much appreciated by the School who wanted to raise as much money for their chosen charities as possible. Christopher Piper wines also got on board with the pupils, visiting the school prior to the event to discuss wine matching for their menu choosing a wine to complement each course, an enjoyable and informative coming together where Chris himself was delighted at the level of enthusiasm and passion for their event. Channel Fisheries of Brixham donated fish for the main course, while Forest Produce generously donated the rest of the food.
After a sealed bid auction for some wonderful donated gifts including a signed Rugby shirt from Exeter Chiefs, 2 Landrover experience days, Dinner for 2 @34 Exeter College, Dinner Bed & Breakfast at the Salty Monk and a Jo Pavey Shirt, there was a lively auction held by Mr Green from the college for an Aerosaurus Balloon ride and a signed Alan Cotton painting.
Speeches saw high praise and 3 cheers for the pupils hard work from all the diners. Deborah Capon said “ she knew that they would pull it out of the bag but how much higher had they raised the bar” In a heartfelt speech from Andy he praised the teaching at the college who will be producing the next generation of chefs many of which already surpass the NVQ level2 qualification, their head start is “ truly down to inspirational teaching “ he said. Andy then presented one of the pupils with the gift donated to the school by Thermomix. Andy is a demonstrator for Thermomix and was “ blown away by the generosity of the company” adding to the money raised on the night the evening managed to raise 4.8K for Devon free wheelers, The Baton and The Kings School Fund.
Our Autumn Lunch at The Bath Priory
The Chefs’ Forum held an Autumn lunch to celebrate a successful first year in aid of The Ark Foundation, part of Hospitality Action. The lunch took place at The Bath Priory on the 22nd October 2012.
Host and newly Michelin-Starred Sam Moody, Executive Chef of The Bath Priory along with his Michelin starred peers each cooked one of seven courses to showcase the best cooking that the South West has to offer. The chefs who took part were:
Martin Blunos (TV Chef & Hogarths), Josh Eggleton (The Pony & Trap, Chew Magna), Sam Moody (The Bath Priory), Simon Hulstone (The Elephant, Torquay), Russell Brown (Sienna, Dorset)and John Hooker (Lewtranchard Manor, Devon).
Ken Crosland from The Ark Foundation by Hospitality Action delivered a speech about the fabulous work the charity does in helping chefs with drug and alcohol issues.
The Ark Foundation was founded by Michael Quinn (the first English Head Chef of the Ritz), who lost his own career to alcoholism. He recovered and set up the Ark to raise awareness of alcohol and drug misuse within the industry. It’s now a key part of industry charity Hospitality Action, and its’ Chairmen are Jamie Oliver and Heston Blumenthal.
Ken commented:
“The work we do is vital in offering support to hospitality people when they fall on hard times. It is great that The Chefs Forum is helping to raise our profile and highlight the work we do”.
Hospitality and catering students from South West schools and colleges sampled Michelin Starred dining, most of them, for the very first time.
Catherine Farinha, event organiser and Chefs’ Forum Coordinator stated:
‘The Chefs’ Forum is now a South-West-wide concern. It was great to have all corners of the region from The Cotswolds to Cornwall represented at this event. This lunch represented everything The Chefs’ Forum has become and was a fabulous chance for tomorrows chefs and front of house staff to witness first-hand the best cookery and service in the industry!’
Catering students at The King’s School
Catering students at The King’s School, Ottery St Mary; in conjunction with The Salty Monk of Sidford, Sidmouth are to host a charity dinner. After attending the students restaurant night at the school Mr Andy Witheridge and his wife Annette offered Mrs Capon and her students his hotel for one night only. Andy and his wife were very impressed with the quality of food and the professionalism shown by such young students (14/15 year olds) and felt they deserved the opportunity to develop their skills and work in a “professional kitchen environment”. The menu has come completely from the students, and the majority of it from their own menus set, by them, for the Restaurant night in school. Since the idea was muted the concept has grown and they are now pleased to be able to add top chef Peter Gorton to their guest list. Peter is very excited by the whole idea of youngsters getting involved with a working restaurant and being able to show off their skills. Other people have also become very excited by the whole venture and we would like to thank the following suppliers for getting behind us and providing products for us to use on the night. Christopher Piper Wines of Ottery St Mary, who are kindly donating wines for the evening, Forest Produce of Broadhembury who will also be donating the majority of the ingredients for the evening and Channel Fisheries of Brixham who will be donating the fish. We are very grateful to these companies, it is always fantastic when outside agencies offer support to such a venture. As well as this support the staff, at The Salty Monk have asked to be involved on the night and will be on hand for expert advice and guidance for free – thank you. Mrs Capon, the teacher behind the initial “Restaurant for one night only” concept says “it is an opportunity to raise a positive profile for food in schools. So often the public are led to believe that food teaching in schools is of a poor quality and even the government seem to value it less and less. It is important for people to see that a good job is being done in some schools and the good that food can bring to students, and their future is recognised. We are very proud of our students and what they produce and this is a fantastic opportunity for us.” The students will be raising money for two local charities The Devon Free Wheelers and The Baton. Money will also go to the school Catering department, and the partner school in Ethiopia. The students menu will consist of seven courses and will all be home made from the canapés on arrival to the petit fours with coffee. Tickets are available at a cost of £40 a head to include wines. To reserve your space and experience a night to remember “come dine with Kings” ring Andy and Annette at The Salty Monk who will be pleased to take your booking and send out your special tickets. 01395 513174 Please see below for our menu and some sample pictures of this group of students recent exam work as an idea of what they are producing. Many thanks Deborah Capon (Catering and food teacher at The King’s School Ottery St Mary) Our Menu Canapes and drinks on arrival ~ Muse course of tomato soup and fresh bread rolls ~ Cheese tartlets on a bed of leaves OR Pan fried pigeon breast with caramelised red onions and baby leaf salad ~ Herb crusted Pollock on a fish cake with seasonal vegetables OR Home made mushroom and olive ravioli with red pepper sauce ~ Poached pears with baby meringues OR Crème Brule with winter compote and shortbread ~ Cheese and home made biscuits ~ Home made petit fours and coffee
Ed Tatton – Berwick Lodge
From a very early age I have been eager to perfect and build upon my existing culinary skills. At thirteen, my first employment had me peeling and preparing seafood in a beach front restaurant near to my home town of Herne Bay. At sixteen, I attended Thanet catering college and by nineteen, I was fortunate to be taken on at an established Michelin star restaurant, being given invaluable advice and gaining considerable experience . I’ve worked extremely hard to become Head chef at Berwick Lodge but it is incredibly rewarding.
I cook fine dining food and have taken it upon myself to grow and nurture fruit, herbs and vegetables in the grounds of the Lodge, specifically in the poly tunnel. It is highly important to source our produce both locally and as ethically as possible.
