Brian Wogan
Brian Wogan Ltd is the South Wes’s largest independent coffee rouser. The family business, now in its second generation, was established in 1970 by Brian Wogan.
They are proud to be a part of Bristol. Their site can be found as you enter the city on the M32 where a wonderful aroma of fresh coffee will hit you.
If you are passionate about coffee they’d love you to call in and stop at their trade counter where coffee can be purchased at a discounted rate.
Brian Wogan Ltd supply tea and freshly ground coffee to leading restaurants, other coffee companies, offices and pubs across the UK. Their aim is simple: to serve consistently sensational coffee, roasted daily to achieve optimum freshness.
Taittinger
In 1734, Jacques Fourneaux, a merchant of champagne wines, established the company that would some day become Taittinger.
In that early part of the XVIIIth century, the Benedictine abbeys of Hautvillers, Pierry, Verzy, and Saint-Nicaise in Reims, owned the best vineyards in the Champagne region. They cultivated the vines and pressed the harvest to produce the first sparkling wines which they either sold themselves, or through agents in Epernay or Reims. Jacques Fourneaux therefore joined the great adventure of the champagne trade…cautiously at first.
The House of the Counts of Champagne
The company prospered throughout the XIXth century and after the First World War moved to the fine XIIIth century historical residence located on rue de Tambour: “The House of the Counts of Champagne”. This was the home of Thibaud IV, known as the Singer, who brought back from Cyprus the vines which are the ancestors of today’s Chardonnay.
It is at this time that the merger occurred between the company, which had come to be known as Fourneaux-Forest, and the Taittinger family, which would ultimately take control.
Fourneaux-Forest label, 1839 vintage
The Taittinger family had its roots in Lorraine, but left its native province in 1870 following the Treaty of Frankfurt and settled in the Paris area in order to retain its French nationality.
Château de la Marquetterie
In around 1912, Pierre-Charles Taittinger was running a business involved in the distribution and export of champagne with one of his brothers-in-law. A young cavalry officer during the First World War he made his first visit to the Château de la Marquetterie near Epernay, at that time the headquarters of General de Castelnau and Marshal Joffre. He instantly fell in love with this magnificent property in the purest XVIIIth century style, anchored to the slope of one of the finest Champagne hillsides; its vineyards, unusually, planted partly with white “Chardonnay” grapes and partly with red “Pinot”, giving the vineyards the appearance of a huge chessboard in the weeks leading up to the harvest. The vineyards of la Marquetterie had been run by Friar Oudart, one of the founding fathers of champagne.
In 1932 Pierre Taittinger succeeded in acquiring the great residence, which had formerly been home to the philosopher Cazotte, who was sent to the guillotine during the French Revolution for his loyalty to King Louis XVI.
Something of an innovator and visionary, Pierre Taittinger decided that Chardonnay was to be the dominant grape for the brand. This has been a wise choice since the modern consumer enjoys the lightness, finesse and elegance afforded by this variety. From 1945, François, the third son of Pierre Taittinger, along with his two brothers Jean and Claude, oversaw a period of remarkable growth for the champagne house which for a number of years had carried their family name and began operation in the cellars of the Saint-Nicaise monastery, built in the XIIIth century on magnificent Gallo-Roman chalk cellars dating from the second century. A tragic car accident in 1960 cut short his brief but prolific career. Since then Claude Taittinger has presided over the destiny of one of the last great champagne houses to bear the name of the family that runs it, himself overseeing the quality of its products in line with tradition.
Buxton Butchers
Nigel Buxton comes from a long line of professional Bristol butchers. You can even trace butchery back through his family tree to 1800! Nigel made his debut into the meat trade at just 12 years old and over the years has learnt and mastered every aspect of the trade, working his way up through the ranks, moving from butchery, slaughtering, processing, cutting to the Head of Meat at a top-end organic specialist meat farm to Commercial Director at a multi-million pound meat concern.
Nigel has travelled the world in his quest to source and select the best meat that money can buy. In his pursuit he’s been to America, Argentina, Canada and most of Europe. He has benefitted from these travels by picking up valuable practices and principles along the way. Nigel has put everything he has learnt into practice and is only happy delivering meat he would eat himself (and he has really high standards!).
The Jack in The Green inspire local school
Matthew Mason has been the Head Chef of the Jack in the Green for 18 years. When not chopping, stirring, roasting and innovating, Matthew has spent a great deal of his own time forging relationships with many of the neighboring farmers, producers and growers that surround the award winning dining pub.
Against the backdrop of headlines signaling new trends in childhood obesity, Matthew was delighted to embark upon an exciting relationship in 2007 between the Jack and West Hill Primary School. Together with Paul, Matthew will be working closely with the Head Teacher Sue Nield, as well as the Science Subject Leader, Sue Bedford, in what is an ongoing and very proactive partnership.Matthew, like any caring father, is keen to ensure his son is getting all the nutrients he needs.
The age range of West Hill’s pupils (4-11 years) makes them a very receptive audience in what is already a proactive school in their attitude to healthy living. Matthew’s own childhood experiences will undoubtedly help to shape the nature of some of the activities, especially as Charlie is now in his first year at West Hill “When I was young there was something very comforting about my mum’s home cooking. I hope that with the right nurturing education and encouragement our children can also grow up with the same feelings of comfort and satisfaction that surrounded my childhood.”
For professional chefs working to tight schedules a recipe that consists merely of a set of instructions may be adequate but children who are still learning about food deserve more. Children need to understand the reasons behind what they are doing. One clear message that cannot be understated is that the best food is always prepared using only the best ingredients. Matthew’s overriding aim for this project is to transpose as much of his passion as is humanly possible to enthuse the children so that they find learning about food fun.
Ongoing visits to a number of farms, producers and to The Jack in the Green will ensure that they see and experience where all their food comes from. Food miles, freshness, seasonality and experimenting with ingredients will underpin everything that is done.
West Hill Primary School from Ross Hayward on Vimeo.
Looking for an experienced pastry chef?
Michael Rossi (07749242501) is looking for a position as a pastry chef in the Bristol area.
Michael’s most recent experience includes:
- Setting up his own dessert restaurant in Italy
- Occasional work at Westover Hall (Hampshire)
- Pastry Chef at Swan at Streatly (Berkshire)
- Pastry Chef at Kilworth House Hotel (Leicestershire)
- Pastry Chef at Grand Harbour Hotel (Southhampton)
- Pastry Chef at Montgu Arms Hotel (Southampton)
For more information, or a for a copy of his impressive and detailed CV, please email emma@redcherry.uk.com
Josh Eggleton in Google cookalong event
The Pony & Trap’s Josh Eggleton in UK’s first online cookalong
Bristol chef joins Ocado and Great British Chefs to give nationwide “cookalong” via Youtube & Google+
On Wednesday 20th June at 4.30pm, Josh Eggleton, head chef of the Pony & Trap in Chew Magna is teaming up with Ocado and premium recipe website, Great British Chefs, to give an interactive cookalong experience that will be accessible online across the nation.
For the event, Ocado has enlisted some of the biggest culinary stars, bringing the nation exciting and interactive cooking experiences. Josh and two other of the UK’s finest chefs will be holding live Mealtime Masterclasses via a pioneering online streaming method from Google+.
With esteemed food writer and critic, Matthew Fort, compering proceedings, the masterclasses will see the chefs, all of whom have been awarded Michelin Stars, creating new takes on classic British dishes. The full lineup is as follows:
- Galton Blackiston, Morston Hall, Norfolk – Quail Scotch Eggs – 12.15
- Simon Hulstone, The Elephant, Torquay – Curried Chicken Kiev – 14.15
- Josh Eggleton, The Pony & Trap, Bristol – Pimm’s Jelly – 16.30
Those who simply want to sit back and watch the chefs in action can visit Ocado’s YouTube channel www.youtube.com/ocado where the Mealtime Masterclasses will be streamed LIVE in a UK first.
Visit www.greatbritishchefs.com/ocado-mealtime-masterclass or ocado.com/masterclass for all the details about the event and where you can link to buy your ingredients in advance from Ocado.
As Ocado campaigns for the nation to remix the recipes they regularly concoct, they will offer around 30 lucky participants the chance to cook along live with the Great British Chefs via exclusive Google+ Hangouts. These consumers will be able to interact directly with the chefs, receiving five star advice and cookery tips whilst ultimately experiencing the heat of a professional kitchen in the comfort of their own home.
Commenting, Josh Eggleton said:
“The online cookalong concept is innovative and exciting. This is the first of its kind in the UK so it’s a real privilege for me to be involved and flying the flag for Bristol. I’ve done a few cooking demos in my time at the Pony & Trap but this will undoubtedly be the biggest audience I’ve ever had!”
Great British Chef CEO Ollie Lloyd comments:
“We are delighted to be working with Ocado as they are the only retailer that really caters for the home cook. Our chefs’ recipes are full of interesting ingredients that your average supermarket does not stock. Ocado does and is making a point of expanding its range. We are looking forward to providing its consumers with inspirational recipes and exciting cooking experiences to make this a British summer to remember.”
Ocado founder Jason Gissing comments on the Ocado Mealtime Masterclasses:
“The partnership with Great British Chefs allows Ocado to use innovative and new technologies to provide shoppers with a top quality service that is truly five-star.
“By helping customers to create inspirational meals of their own, we’ll not only deliver a broad range of great value ingredients, but also bring expert knowledge from the professional kitchen to our customers’ homes. It’s all about making life even easier for our customers and now cooking an award-winning meal is only a click away!”
The Chefs’ Forum Launches in Bristol At Berwick Lodge
Chris Wicks and Josh Eggleton led top chefs from Bristol in joining forces with local catering colleges to back a new Chefs’ Forum. This launched with a ‘meeting of minds’ from industry and education on the 23rd Jan at Berwick Lodge luxury boutique hotel.
Acclaimed chef and local food hero Chris Wicks (Chef Owner of the famous Bell’s Diner & Executive Chef Berwick Lodge) and Josh Eggleton, Chef Owner of Michelin Starred Pony and Trap headed up the Ivy League of great local chefs in industry.
Representing catering education was Adrian Kirikmaa (Restaurant Manager City of Bristol College).
Catherine Farinha, event organiser and Forum Coordinator stated that
“The Chefs Forum launch opened up the communication channels between the catering industry and education and suppliers – a need that was established through talking to all three groups – it was great to see all three interacting so well”
The Forum is made up of chefs whose professional expertise has been recognised in the acquisition of prestigious foodie accolades from Michelin Stars, AA Rosettes to Good Food Guide cooking scores.
Committee member Chris Wicks said:
“The invitation-only Chefs Forum is very positive for our kitchens and education alike and is something towards which both chefs and students can strive. I am delighted to be part of it.”
College students will be invited to attend quarterly meetings with the chefs as a reward for demonstrating great promise and dedication.
The Forum will provides a facility for our great local chefs to share their knowledge and experience. The aim is to inspire and coach young catering students from City of Bristol College, Weston-super-Mare College and St Katherine’s VI Form.
All three institutions were represented at The Chefs’ Forum launch last Monday.
Adrian Kirikmaa, Restaurant and Chef Manager at City of Bristol College said:
“We are in the throws of a recession where moral is at an all time low. It is important that our students know that there is a job at the end of their studies and hard work and dedication will pay off – I am delighted with the positive reaction of the chefs and their willingness to get involved in The Chefs’ Forum.”
The Chefs’ Forum will keep chefs informed on what’s going on in the colleges including details of any competitions and events in which students are involved. They will also be able to use The Chefs’ Forum website to source apprentices and work experience candidates through the scheme.
Chefs will swap time in each others kitchens and enjoy guest speeches at future forums from experts on specialist subjects like organics, sous vide and food & wine pairing.
Quality local producers and suppliers will be invited to sample their wares at the forum to support the use of their products in our restaurants to boost the local economy.
These producers will also offer work experience and field trips to young chefs so they can trace to source the ingredients they use.
Ex City of Bristol College student Josh Eggleton won his first Michelin star at the age of 27. Speaking to This Is Bristol, he said, ‘One Michelin inspector said that to get a star, even the steak and chips has to be the best steak and chips, so we use the best beef, we triple-cook the chips and we slow-roast the tomatoes.’
Feedback like this is crucial to students aspiring to join this exciting industry – tips for success early on will contribute to career greatness.
The Chefs’ Forum is sponsored by Bristol Audi, Total Produce, Brian Wogan Coffee, The Clifton Range, Robert Welch and Bristol Buffalo Farm Shop.
Country Sports South West to launch The Great Game Guide next Month!
A South West ‘Great Game Guide ‘featuring restaurants that regularly have game on the menu’ will be launched on Tuesday 12th November 2013 at Lewtrenchard Manor in Devon.
The guide, created by Country Sports South West in association with the British Association for Shooting and Conservation (BASC), is the first of its kind in the South West and aims to highlight the large selection of delicious game dishes available across the region as well as encouraging more people to eat seasonal game when dining out.
From pan-fried loin of venison in Cornwall to roasted saddle of hare in Wiltshire the ‘Guide’ boasts some great dishes to tempt even the most modest of palettes and will be available free of charge in all the restaurants and inns featured within.
The Foreword to the guide is by one of Britain’s best known Michelin chefs (the youngest to be awarded three Michelin stars) Marco Pierre White who has shot and cooked game throughout his professional career.
Annette Cole, Senior Manager, Country Sports South West said: “We’re delighted to announce the launch of this guide. The South West has a huge amount of food and drink establishments and this is a great way of highlighting some of those who regularly provide game on the menu. Eating responsibly sourced game plays an important role in the promotion of country sports across the South West and also offers a great ‘low fat, high mineral’ alternative to conventional meat.”
Richard Ali, Chief Executive, BASC said: “Game meat is increasingly popular as more and more people recognise and enjoy the natural and nutritious taste of the country. The Great Game Guide is packed full of restaurants across the South West that are serving wonderfully innovative game dishes and I know it will prove a real hit with diners.”
For more information about the Country Sports South West project contact Annette Cole on annette.cole@countrysportssouthwest.co.uk, call 01823 480 938 or visit www.countrysportssouthwest.co.uk
Smoking is encouraged in Catering Colleges throughout the South West
we feel we must pay homage to John Watkins of Grakka Ltd who has very kindly donated a fabulous Bradley Food Smoker to all Chefs’ Forum Member Colleges throughout the South West.
Cornwall College, City College Plymouth, City of Bristol College and most recently Bournemouth & Poole College have all benefited from John’s desire to introduce this fabulous technique to the next generation of top chefs.
John commented:
“The genuine enthusiasm shown by catering colleges to our Bradley Smoker donations has been marvelous. With home smoking firmly on the increase, we hope the students will gain a true insight into the techniques of food-smoking taking those skills forward into their early professional careers. The Chefs’ forum is proving to be the ideal platform for this process of education.
It is the generous and seamless support of our industry sponsors like Grakka Ltd who facilitate the staging of these vital industry networking events.
