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Sunday 9Th February 2020 FRIDAY 24TH JANUARY – SUNDAY 9TH FEBRUARY 2020 TD2905 Wedgwood GIO advert SEP19 AW.indd 1 12/09/2019 11:59 Welcome to our 20th anniversary of Obsession – and in 2020 too – it’s almost like it was planned! ver the last two decades, Obsession has grown from modest beginnings in 2001, as a four-night mini-festival to the 17 night extravaganza of international gastronomy it has become today. As you would expect for the 20th anniversary, the line-up is even more impressive than ever, packed with one-off collaborations, celebrity chefs, Michelin stars and exciting new names. A total of 21 Michelin stars and 24 chefs will light Oup the festival, with many familiar names returning to Northcote to help celebrate this special anniversary. It is truly a special time for the team at Northcote, the buzz around the hotel is tangible, its excitement motivates and inspires everyone. Obsession provides not only a snapshot of remarkable global cuisine but it is the perfect opportunity to explore the Northcote wine cellar to match fines wines to these stunning menus. We would like to take this opportunity to thank you, our customers, for some their first Obsession experience, many who have attended a significant number of times over the 20 years, for joining us and celebrating our 20th anniversary. We wish you a wonderful Obsession20 Experience. Best wishes from all of us at Northcote. HEADLINE SPONSOR GLOBAL SPONSOR INNOVATION SPONSOR CHEF TAB;E SPONSOR OFFICIAL CAR OF OBSESSION FILM SPONSOR KITCHEN SPONSOR PROGRAMME SPONSOR KEY SPONSORS Skipton HOSPITALITY PARTNERS TD2905 Wedgwood GIO advert SEP19 AW.indd 1 12/09/2019 11:59 Day 1 / Friday 24th January 2020 OBSESSION 2020 PRESENTS LISA GOODWIN-ALLEN Northcote / Lancashire Northcote Road, Langho, Blackburn, Lancashire, England BB6 8BE Telephone: +44(0)1254 240 555 / Email: [email protected] northcote.com isa Goodwin-Allen is Executive Head Chef at Northcote, taking over the kitchens in October 2017 when Nigel Haworth moved to LISA GOODWIN-ALLEN an ambassadorial role for the hotel. She was Lfirst promoted to the position in 2015 after almost a PRESENTS decade as Northcote’s Head Chef. She has maintained the Michelin star that Northcote has held for more than Louis Roederer, Brut Premier NV Champagne and Canapés two decades and is passionate about using seasonal and locally sourced ingredients to incorporate her Lancashire roots into her creative dishes. SQUAB PIGEON Lisa is passionate about using seasonal and Cultured Yogurt, Mango, Curry Condrieu, La Galopines, Delas, Rhone Valley, France, 2015 locally sourced ingredients to incorporate her Lancashire roots into her creative dishes. CORNISH MUSSELS She began her culinary career at Lancaster and Buttermilk, Nasturtium, Petrossian Caviar Morecambe College and worked at the highly Arinto, Casal Sta Maria, Lisboa, Portugal, 2014 acclaimed Holbeck Ghyll in the Lake District and at David Everitt-Matthais’s two Michelin-starred Le Champignon Sauvage in Cheltenham. Goodwin-Allen WILD TURBOT has been named Hotel Chef of the Year at the 2019 Maitake, Ponzu Hotel Cateys, Restaurant Chef of the Year by the Craft Petritis, Kyperounda Winery, Troodos, Cyprus, 2018 Guild of Chefs, Best Chef of the Year at the Northern Hospitality Awards and has reached the finals of the Roux Scholarship and Young Chef Young Waiter CUMBRIAN MUTTON competitions. Her wild rabbit and leek turnover was Sausage, Seville Orange, Carrot served at the banquet celebrating the National Trust that was the finale of the BBC’s Great British Menu TV Etna Rosso, N’Articchia, Pietro Caciorgna, Sicily, Italy, 2013 series in 2010. She returned to the show as a guest judge in 2016 and was also a chef mentor on MasterChef: The Professionals in 2015 and 2018. HAZELNUT Bitter Chocolate, Kaffir Lime 10Yr Tawny, Quinta de Ervamoira, Ramos Pinto, Douro Valley, Portugal For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 2 / Saturday 25th January 2020 OBSESSION 2020 PRESENTS GARETH WARD Ynyshir Restaurant & Rooms / www.ynyshir.co.uk TOM BROWN Cornerstone / www.cornerstonehackney.com KIRK HAWORTH Plates / www.plates-london.com areth Ward has reinvented the country house hotel at Ynyshir. Set in a 15th century house in rural mid-Wales, Ward GARETH, TOM & KIRK has won a Michelin star for his ‘ingredient Gled, flavour driven, fat fuelled, meat obsessed’ cooking. PRESENT Ward has won four AA rosettes and nine out of 10 in the Good Food Guide, who also named Ward their Chef of Louis Roederer, Brut Premier NV Champagne and Canapés the Year 2019. - Ward has won a Michelin star for his CHILLI CRAB Gareth Albariño, Bodegas Terras Gauda, O Rosal, Rías Baixas, Galicia, Spain, 2018 ‘ingredient led, flavour driven, fat fuelled, meat obsessed’ cooking. BLACK TRUFFLE WAFFLE - Kirk Roasted Artichoke Skin Broth TOM BROWN Pinot Meunier, Method Cap Classiques, Villiera, Stellenbosch, Cornish chef Tom Brown’s debut restaurant South Africa, 2010 Cornerstone made a huge impact when it opened in Hackney Wick in spring 2018. He has been showered - with accolades including Chef to Watch and Restaurant GREY MULLET TARTARE Tom to Watch at the National Restaurant Awards and Best Egg Yolk, Seaweed, Soy New Entry in the 2019 Good Food Guide. Tokaji Furmint, Dobogó, Hungary 2016 Brown has worked for Rick Stein and Nathan Outlaw, retaining a Michelin star as head chef of Outlaw’s at AYLESBURY DUCK FROM FISHGUARD - Gareth The Capital hotel in Knightsbridge. Hoisin, Cucumber KIRK HAWORTH Pernand-Vergelesses 1er Cru Les Vergelesses, Domaine Chanson, Burgundy, France, 2015 Kirk Haworth is co-founder, with sister Keeley, of Plates, a plant-based restaurant and food studio in Hoxton. TURBOT ON THE BONE - Tom He is a consultant and development chef collaborating Roast Chicken Butter Sauce, Wild Mushrooms, Leeks with brands, businesses and individuals on a range Chardonnay, Carpe Diem, Domaine Anderson, Anderson Valley, of plant-based creative projects. Haworth’s style of California, USA, 2015 cooking, which uses no meat, sugar or dairy, focuses on plant-based, organic and wild ingredients, and - influenced by his battle with Lyme disease, which forced RHUBARB & CUSTARD Gareth him to re-think his diet. DARK CHOCOLATE GATEAUX - Kirk Coconut & Passion Fruit Jurançon, Domaine Languilhon, South West France, 2015 For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 3 / Sunday 26th January 2020 OBSESSION 2020 PRESENTS DIETER KOSCHINA & HANS NEUNER Dieter Koschina / Vila Joya www.vilajoya.com Hans Neuner / Vila Vita Parc www.vilavitaparc.com ustrian-born Dieter Koschina has been head chef of the gourmet restaurant at the stylish Vila Joya hotel in the Algarve since DIETER & HANS 1991. He was the first ever chef in Portugal Ato win two Michelin stars, which he has continued PRESENT to hold since 1999. The hotel overlooks the Atlantic Ocean which provides the inspiration for his produce- Louis Roederer, Brut Premier NV Champagne and Canapés led, daily changing tasting menus, which he devises in collaboration with executive chef Stefan Langmann. OYSTER - Hans Koschina’s cooking is creative and spontaneous – he Foie Gras, Pineapple refers to it as ‘John Wayne style’. AR Lenoble, Cuvee Riche, Demi-Sec, Champagne, France, NV He won his first Michelin star at Vila Joya in 1995 and the restaurant has been named World’s Leading TUNA - Dieter Fine Dining Hotel Restaurant by the World Travel Dashi Beurre Blanc, Radish Awards. Sake Ikekame, Red Turtle, Junmai Daginjo, Japan, NV Koschina’s cooking is creative CARABINIERI TAGLIATELLE - Hans Trout Caviar, Saffron and spontaneous – he refers to Alvarinho Contacto, Anselmo Mendes, Vinho Verde, Portugal, 2018 it as ‘John Wayne style’. LABEL ROUGE SALMON - Dieter HANS NEUNER Shimeji, Leek Esprit de Chevalier Blanc, Domaine de Chevalier, Pessac Leognan, Since 2007, two Michelin-starred Hans Neuner has Bordeaux, France, 2014 drawn on Portugal’s abundant natural larder to create his ‘product-oriented modern Portuguese’ tasting menus PORTO PRETO “ALENTEIJANO” - Hans at Ocean restaurant in the five-star Vila Vita Parc Goose Barnacles & Mussels luxury hotel and beach resort in the Algarve. A network of local producers, farmers and fishermen supplement SADDLE OF YOUNG DEER - Dieter produce grown in the hotel’s grounds, with which Black Trumpet, Port Wine Neuner creates beautifully presented dishes. Neuner Julian Reynolds Grande Reserva, VR Alentejano, Reynolds Wine Growers, has twice been named Portugal’s Chef of the Year and Portugal, 2008 (Magnum) in 2017, Ocean appeared within the top 100 of La Liste Top 1000 Restaurants in the World. STRAWBERRY - Hans Sorrel, Sesame Riesling Auslese, Sonnenuhr, Heinrichshof, Mosel, Germany, 2018 BANANA - Dieter Passionfruit, Vanilla For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 4 / Monday 27th January 2020 OBSESSION 2020 PRESENTS SAT BAINS & PAUL CUNNINGHAM Sat Bains / Restaurant Sat Bains www.restaurantsatbains.com Paul Cunningham / Henne Kirkeby Kro www.hennekirkebykro.dk/en at Bains is one of the UK’s most innovative chefs. Restaurant Sat Bains is run by Bains and his wife Amanda. Bains was part of SAT & PAUL the opening brigade at Raymond Blanc’s SLe Petit Blanc brasserie in Oxford in 1996. He won PRESENT the prestigious Roux Scholarship on his first attempt Louis Roederer, Brut Premier NV Champagne and Canapés in 1999 and was invited to become head chef at Nottingham’s Hotel des Clos. The hotel was renamed CANAPES - Sat Restaurant Sat Bains in 2002, winning a Michelin star the following year and a second star in 2011. Bains has Butter Crab Curry been awarded four honorary degrees and is the author Henne Poppadum of the award-winning Too Many Chiefs, Only One Indian cookbook. MUSHROOM VELOUTE - Paul SCALLOP “MILLE FEUILLE” - Sat He won the prestigious Roux Scholarship Chicken Skin, Truffle on his first attempt and was invited to become Chardonnay, Heitz Cellar, Napa Valley, California, USA, 2015 head chef at Nottingham’s Hotel des Clos.
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