DOCSLIB.ORG

The Great Staycation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Great Staycation NOV/DEC 2020 THE GREAT STAYCATION A FOCUS ON HOTELS AND ACCOMMODATION 9 0 3 6 7 4 6 1 6 Tidings of comfort FROM PRIVATE DINING IGLOOS TO MEAL KITS, 3 2 WHAT'S IN STORE FOR THE FESTIVE SEASON? 0 5 & joy THE COOKS CALENDAR November For2020 has been an incrediblystarters... difficult year for our amazing industry, from the country-wide World Vegan Day lockdown to the further operational limitations 1/ that are set to continue into 2021. World Vegan Month In spite of the devastating impacts of the pandemic we have 1 - 30/ seen the unbelievable resilience of our industry, how www.vegansociety.com/take-action/campaigns/ operators have innovated quickly to push through the most world-vegan-month difficult of times and industry organisations who have worked together to try to raise the profile of our amazing industry’s struggle and support our people. 2/ Day of the Dead For example, our Health & Welfare (pages 19-20) feature this issue is focusing upon the NACC’s Meals on Wheels Week Guy Fawkes Night which aims to recognise, celebrate and thank all the fantastic 5/ providers who have helped to support vulnerable people across the UK and Ireland throughout this year. 14/ World Diabetes Day Our hotel and accommodation Category Focus on pages www.diabetes.co.uk/World-Diabetes-Day.html 27-29 provides the latest consumer insight and inspiration from other operators who have already transformed their offering to adhere to guidelines while providing an amazing 17/ Homemade Bread Day dining experience. The gorgeous private dining igloos on our cover from Coppa Club in London are a perfect example. 22/ Stir-up Sunday (last Sunday before We also have a festive menu special feature looking the season of advent) at how caterers and chefs can make the most of every opportunity throughout what is set to be a very different Christmas period for us all. 23 - 29/ British Game Week We hope that each issue of Stir it up throughout 2020 has www.tasteofgame.org.uk/great-british- provided you with advice, information and inspiration that game-week/ has supported your business during this year. As always, the team at Stir it up wish you a Merry Christmas and a very Happy New Year. December 2/ English Breakfast Day 5/ Pigs in Blankets Day 25/ Christmas Day 26/ Boxing Day 31/ New Years Eve YOU CAN FIND LOTS OF UP TO DATE NEWS, INDUSTRY ADVICE AND MENU INSPIRATION TO GUIDE YOU THROUGH THE FESTIVE PERIOD AT WWW. STIRITUPMAGAZINE. CO.UK Photograph by Allan Stone 03 12 News From Country Range 16 Festive Menus NEWS ADVICE INSPIRATION TRENDS 05 Hospitality 07 05 Readers’ Lives 11 Eat the Season Plate Arrivals In scope Mackerel Denmark 09 25 Customer Profile A helping hand 12-13 15 Turning a corner News From Country Range Dickson’s Diary 19-20 Christmas with a difference 22-23 Health & Welfare 16-17 Education A year of recognition, Special Feature 40-42 Managing allergies in celebration and thanks Festive menus Melting Pot schools and universities The word on the street 27-29 31-33 47 Category Focus The Art of Plating by Adam Reid 48-49 Food & Industry News The great staycation The Golden Empire Special Feature 2020 trend review 55 37 35 The Country Club Advice From the Experts Five Ways to Use 53 EU exit Mincemeat Lumina Intelligence 61 Delivering growth The Marketplace 51 45 The Green Gauge On the Range 63 Energy-saving tips Katsu curry Food for Thought Inspirational plates 56-57 for winter menus Leading Lights Nick Smith OUR EDITORIAL PARTNERS... Contact us ... As part of our Writers Design & Print environmental policy this magazine Lindsey Hoyle Eclipse Creative is printed using Sam Houston www.eclipsecreative.co.uk vegetable oil based Jackie Mitchell Front Cover ink and is produced to high environmental Allan Stone Subscriptions Telephone: standards, including 0845 209 3777 www.allanstone.com EMAS, ISO14001 and [email protected] FSC® certification. stiritupmagazine.co.uk 04 PLATE ARRIVALS Denmark Delivering on-trend dishes from around the globe Denmark is consistently named as one of the happiest countries in the world. With its high level of equality, common 56 responsibility for social welfare and high level of trust among citizens - it’s clear to Leading see why. When it comes to the country’s traditional cuisine, it is rustic and has its roots in the simple Lights dishes made before the Industrial Revolution. Think rye bread, porridge, root vegetables, wild berries and preserved meat or fish in the 27 Melting Pot winter months. Category 40 SMØRREBRØD An open topped sandwich made from a generously buttered rye bread topped with cold cuts Focus of meat or fish. The most popular variants being beef and smoked salmon with remoulade sauce. KARTOFLER These are essentially Caramelised brown potatoes, made from butter and sugar usually served as a side dish and always at Christmas. RISALAMANDE A mix of rice pudding, whipped cream, chopped almonds and vanilla served after a Christmas dinner and topped with a warm cherry sauce. ÆBLEKAGE Although the translation is ‘apple cake’ this sweet dish is more of an apple trifle. Made of layered apples, caramelised oats and whipped cream, the dessert is often enjoyed throughout the Readers' Lives autumn and winter months. 1. NAME: Stephen Evans 9. WHAT IS YOUR MUST-HAVE TARTELETTER A chicken and asparagus KITCHEN GADGET? A good set tartlet in a flaky crust, which is traditionally 2. JOB TITLE: Catering Consultant of knives made from leftover meat and soup. This dish, 3. PLACE OF WORK: Catering 10. WHAT IS YOUR TOP CULINARY TIP which is traditionally served as a Christmas Management Consultants Ltd (CMC) FOR OTHER CATERERS AND CHEFS? appetiser, is referred to by many in Denmark working with education establishments Always taste and season food as ‘Mormor-Mad’ which translates to predominantly in the West Midlands Grandma food! 11. WHO IS YOUR INSPIRATION AND 4. WHAT ARE YOUR TYPICAL WHY? My Nan is without doubt my RUGBROD Also known as WORKING HOURS? 40+ per week inspiration; she was a household cook Rye bread in English. Used and won prizes at the WI events for her as the carrier of their open top 5. HOW LONG HAVE YOU WORKED IN homemade jams and preserves. I used sandwiches, rugbrod is a nutrient THE CATERING INDUSTRY? 37 years to love spending time in the holidays rich bread made from a mix of seeds, watching her bake breads and cakes grains and rye. 6. WHAT IS THE MOST INTERESTING and, of course, eating them! FACT ABOUT YOU? I served 22 years in the Army Catering Corps/Royal 12. WHAT IS YOUR COUNTRY RANGE Logistic Corps serving overseas PRODUCT AND WHY? My Catering in many locations. I have also catered Mangers and I find the Country Range for members of the Royal family at Tomato and Basil Sauce to various dinners in the Officers Mess have an excellent flavour and a very versatile 7. WHAT IS YOUR FAVOURITE product which we can CUISINE AND WHY? I enjoy a use in various dishes traditional home cooked roast dinner Country Range 8. WHAT IS YOUR SIGNATURE DISH? I Tomato & don’t really have a signature dish; I like to Basil Sauce challenge myself to cook all types of food Pack size: 2.2kg Smørrebrød 05 Sweet potatoes are here to stay Sweet Potatoes An enjoyable twist on a familiar favourite Sweet potatoes are here to stay. In all styles and cuts, they appeal to an ever-expanding audience looking to try something a little different. It’s the smart way to upgrade your menu while sweetening the bottom line. On trend Available selection: Value adding Crispy Fries 6/13 Differentiating Shoestring 6/6 High versatility CrissCuts Does not contain gluten www.lambweston.eu IN SEASON: EAT THE SEASON MessageMackerel from George McIvor, Chairman of FRESH FLAVOURS The Master Chefs The flavour of the of Great Britain / 1 barbecued mackerel The Master Chefs of Great really stands out in this dish, Britain was formed in 1980 to provide a served along side a delicious, forum for the exchange of culinary ideas fresh salad of tomato and fennel. and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. TORCHED A most memorable mackerel feast was Oily fish such with my wife Serena and dear friends / 2 as mackerel are Master Chef Bill and Elizabeth Bryce on particularly well suited to pickling, the Shetland islands where Dave Parham, as shown in this dish here finished legendary fisherman presented us with with a vibrant tomato ceviche. mackerel still in rigor fished from the icy Atlantic ocean. The fish was pan fried in butter with a sprinkle of sea salt served on sourdough and washed down with TAKE ON THE Malt whisky. Shetland and Dave CHALLENGE Parham have that love of the / 3 This Seared Chilli Cured freshest food and dining with Mackerel Tartare dish was served as the people you love. the starter in Westminster Kingsway College student chef team’s menu for the Grand Final of the Country Range Student Chef Challenge in 2018. OFFICIAL TASTING NOTES WATERMELON SUGAR WASTE NOT, Properties: Mackerel is a common name 4/ The mackerel WANT NOT applied to several different species of within this dish is seared and To reduce waste, fish, easily recognisable by the vertical accompanied by the fresh flavour slightly cure the stripes on their backs and forked tails. of watermelon. The dish is then mackerel that As an oily fish it is a rich source of finished beautifully with micro you don’t wish omega 3 fatty acids which have blood herbs and edible flowers.
Load more

Recommended publications
  • 15Th September
    7 NIGHTS IN LISBON INCLUDINGWIN! FLIGHTS 2019 6th - 15th September www.atasteofwestcork.com Best Wild Atlantic Way Tourism Experience 2019 – Irish Tourism & Travel Industry Awards 1 Seaview House Hotel & Bath House Seaview House Hotel & Bath House Ballylickey, Bantry. Tel 027 50073 Join us for Dinner served nightly or Sunday [email protected] House in Hotel our Restaurant. & Bath House Perfect for Beara & Sheep’s Head walkingAfternoon or aHigh trip Tea to theor AfternoonIslands Sea served on Saturday by reservation. September 26th – 29th 2019 4 Star Country Manor House Enjoy an Organic Seaweed Hotel, set in mature gardens. Enjoy an Organic Seaweed Bath in one IARLA Ó LIONÁIRD, ANTHONY KEARNS, ELEANOR of Bathour Bath in one Suites, of our or Bath a Treatment Suites, in the Highly acclaimed by ornewly a Treatment developed in the Bath newly House. SHANLEY, THE LOST BROTHERS, YE VAGABONDS, Michelin & Good Hotel developed Bath House with hand Guides as one of Ireland’s top 4**** Manor House Hotel- Ideal for Small Intimate Weddings, JACK O’ROURKE, THOMAS MCCARTHY. craftedSpecial woodburning Events, Private Dining outdoor and Afternoon Tea. destinations to stay and dine saunaSet within and four ac rhotes of beaut tub;iful lya manicu perfectred and mature gardens set 4**** Manor House Hotel- Ideal for Small Intimate Weddings, back from the Sea. Seaview House Hotel is West Cork’s finest multi & 100 best in Ireland. recoverySpecial followingEvents, Private Diningactivities and Afternoon such Tea. award winning Country Manor Escape. This is a perfect location for discovering some of the worlds most spectacular scenery along the Wild ****************** Set withinas four walking acres of beaut andifully manicu cycling.red and mature gardens set Atlantic Way.
    [Show full text]
  • Delicious Fundraiser
    DELICIOUS FUNDRAISER CharitableBookings.com is delighted to announce the Delicious Fundraiser as a simple and effective fundraising initiative from which your cause can directly benefit with substantial unrestricted funds. DeliciousThe Fundraiser does not incur any financial risk, requires no upfront cost and minimal effort to incorporate into any of your fundraising activities all year round including: • On your website • Lectures/Conferences • Quizzes/bingo nights • Volunteers • Bikerides • Stands/Roadshows • Gala dinners * • Runs/walks/sky dives/etc • Coffee mornings • Drinks receptions * • Corporate staff ‘desk to desk’ • Corporate events * * Ask us for further information about the very effective fundraiser game, ‘Cards In The Air’. “We raised over £5,000 in unrestricted funds in less than 3 minutes and have a great reason to write to our donors and supporters. Looking forward to our next Delicious Fundraiser” Alison Baum OBE, CEO Best Beginnings Step 1: Create a page Delicious Fundraiser on your website using the supplied artwork, we will brand this page in your colours and create a link to your payment fundraising page. CharitableBookings.com/delicious-fundraiser-assets Step 2: • Simply send us your charity logo and we will incorporate it into the artwork of your Delicious Fundraiser A5 cards (see below). For events we will have your cards designed for free and sent to you to send onto your printers. Your Charity DELICIOUS Logo FUNDRAISER lease donate £20 to Your Charity Name. As a thank you, we will send you a complimentary copy of the Additional Pdelicious CHARITABLE BOOKINGS Signature Dish cookbooks: recipe book. For EVERY additional £20 in a Please send my cookbook to: donation you are kind enough to make we will send you Name: another cookbook for you to U.K.
    [Show full text]
  • November 2012 Monte-Carlo SBM
    240 chefs and 300 Michelin stars- an international celebration of the 25 anniversary of Le Louis XV – Alain Ducasse 16 th ,17 th and 18 th of November 2012 Monte-Carlo SBM www.aducasse-25anslouisxv.com 1 PRESS KIT Monaco, November 2012 SUMMARY EDITORIAL p.3 A UNIQUE SUMMIT MEETING p.4 300 STARS AND 240 CHEFS FOR A UNIQUE GATHERING p.4 AN EPHEMERAL MEDITERRANEAN MARKET PLACE, A HIGHLIGHT OF THE EVENT. P.7 THE ALPHABET OF THE 100 MEDITERRANEAN PRODUCTS p.7 A MEETING BETWEEN THE LEADING CHEFS OF THE WORLD & MEDITERRANEAN PRODUCE p.8 LE LOUIS XV- ALAIN DUCASSE p.11 MONTE CARLO SBM p.15 THE PARTNERS OF THE EXCEPTIONAL ANNIVERSARY CELEBRATION p.16 INFORMATION AND MEDIA CONTACTS p.18 2 PRESS KIT Monaco, November 2012 EDITORIAL « My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. My arrival in Monaco was a magical and momentous moment in my life. It is on this rock, nestled between France and Italy that I encountered my Riviera. I know today that this land was my destiny. All my cooking is inspired from this area that sings sunlight. From it, I draw strength and truth. « Riviera »: the word alone echoes a certain invitation to dolce farniente. However, the Riviera is a land of farmers and breeders who, historically, have toiled to bring abundance from an arid land.
    [Show full text]
  • Knokke-Heist a Life-Size Brass Sculpture by the Hand of Natasja Bennink Stands at Zeedijk 697A in Knokke-Heist Looking Rather Fabulous
    volume 24 | £ 7.99 www.dolceworld.com Printed in Belgium Photo: Bart Tanghe LET’S CELEBRATE THE OUTSTANDING CULINARY ACHIEVEMENTS OF SIX OF OUR FINEST WGS MEMBERS Tom Aikens Hannes Tim Tibbitts Thomas Dorfer Hadassah Edouard Tiefenthaler Patterson Cointreau The youngest Founder and Owner of top res- Owner of Land- Independent food Legendary found- British chef ever owner of Rochini, taurant Flying Fish haus Bacher, and gluten-free er of Gourmand to be awarded a high-end in the Bahamas. a World’s Top 50 consultant from International. two Michelin Austrian table- restaurant. the USA. stars. ware company. WGS member WGS member WGS member WGS member WGS member WGS member since 2015 since 2014 since 2014 since 2013 since 2013 since 2013 The World Gourmet Society (WGS) is an exclusive, global club that welcomes food and wine enthusiasts of all backgrounds – from Michelin-starred chefs to food consultants and bloggers. Our regular newsletters showcase new culinary trends and honour outstanding achievements in the gourmet community, while our events offer a fresh perspective on food and hospitality for our members. Visit www.world-gourmet-society.com to join us. Tesi Baur DISCOVER NEW CULINARY LANDSCAPES AND SUPPORT YOUNG TALENT 1701_WGS_AZ_LY1indd.indd 1 02.01.17 15:28 DOLCE WORLD = COMMUNITY Gastronomy Lifestyle LET’S CELEBRATE THE OUTSTANDING CULINARY ACHIEVEMENTS OF SIX OF OUR FINEST WGS MEMBERS Art In English, PRINT printed Dutch and copies French in countries Tom Aikens Hannes Tim Tibbitts Thomas Dorfer Hadassah Edouard Tiefenthaler Patterson Cointreau SOCIAL MEDIA The youngest Founder and Owner of top res- Owner of Land- Independent food Legendary found- British chef ever owner of Rochini, taurant Flying Fish haus Bacher, and gluten-free er of Gourmand Social to be awarded a high-end in the Bahamas.
    [Show full text]
  • David Moore and Richard Neat with Diners in the Early 90’S
    1992 • 2012 David Moore and Richard Neat with diners in the early 90’s 4 At Pied à Terre CONTENTS History of Pied à Terre....................................8 Fire devastates 34 Charlotte Street...............14 David Moore - Biography ..............................18 A Day in the Life of David..............................21 David on BBC’s The Restaurant.................. 29 David’s Top 5 Restaurants.......................... 31 The Dining Experience.................................33 Pied à Terre Menus......................................36 Fine Wine................................................... 47 The Management Team.................................51 An Interview with Mathieu Germond................53 The Chefs of Pied à Terre..............................56 Marcus Eaves..............................................61 Pied Art Club............................................. ..70 Art at Pied à Terre........................................74 The Private Dining Room............................ ..77 L’Autre Pied - the younger Pied sister.............78 Contact Us...................................................81 Published by: MMC Media, Starline House, 130 Mowbray Drive, Blackpool, Lancs FY3 7UN Tel: 01253 319882/3 Fax: 01253 319884 Designed by Cas Streetly DISCLAIMER Magazine designed by Cas Streetly No part of this publication may be copied or reproduced in any form or by any means, electronic, mechanical, mmcmedia photocopy or otherwise without the express permission of the publishers 5 fly anywhere • anytime • any way expect
    [Show full text]
  • London 1974-2015 Star History
    MICHELIN GUIDE STAR HISTORY 2015-1974: LONDON A-E District Establishment 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Battersea Cavaliers Battersea Chez Nico (moved to Reading) Battersea L'Arlequin Bayswater & Maida Vale Assaggi Barnet Le Connaisseur Belgravia Amaya Belgravia Ametsa with Arzak Instruction (at the Halkin H.) Belgravia Apsleys (at the Lanesborough H.) Belgravia La Tante Claire (at Berkeley H.) (moved from Chelsea) Belgravia Pétrus (moved from St James's) Belgravia Marcus Wareing at The Berkeley (formerly Pétrus) Belgravia The Halkin (Stefano Cavallini) Belgravia Nahm (at The Halkin H.) Belgravia Zafferano Bromley Chapter One Camden Dabbous Camden Kitchen Table at Bubbledogs Camden Pied à Terre Camden Hakkasan Hanway Place Camden High Holborn Chelsea Aubergine Chelsea Canteen Chelsea The Capital Restaurant Chelsea Chavot Chelsea Chelsea Room - Carlton Tower Chelsea Fulham Road Chelsea Gordon Ramsay Chelsea Le Gavroche (moved to Mayfair) Chelsea La Tante Claire (moved to Belgravia) Chelsea Ma Cuisine Chelsea Medlar Chelsea La Noisette Chelsea Outlaw's at the Capital (at the Capital H.) Chelsea Poissonnerie de l'Avenue Chelsea Rasoi Chelsea The Canteen Chelsea Tom Aikens Chelsea Waltons Chelsea Zaika (moved to Kensington) City Of London 1 Lombard Street (Restaurant) City Of London City Rhodes City Of London City Social City Of London Club Gascon City Of London Le
    [Show full text]
  • London Food Guide: 2
    A Short Guide To London Restaurants By Kit Hume, Rob Hume, and Judy Milhous 15th Edition Revised July 2009 What follows was originally written in 1984 after a year’s sabbatical in London. It has been revised every couple of years since then, reflecting our experience dining out several times a week during a sabbatical from August 1990 to August 1991, half a year in 1995, sabbaticals in 1997-98 and 2004-05, and numerous short visits in the intervening years. The basic organization of this guide is geographical. Some of the restaurants are new to this edition; others have been in since the original 1984 edition, and have been revisited with pleasure every year since then. We retain a few places we have not visited recently because friends have enjoyed them and The Good Food Guide continues to rate them highly. If you look for an old favorite from our previous guides and no longer find it listed, it has probably perished. Rodos closed in the spring of 2003: second generation owners failed to keep it viable. Poons is no more. We still sigh over both those extinctions. Note that Chez Nico and La Tante Claire passed into memory when their chefs retired. Prices are given in current British pounds, the £ being worth roughly $1.65 at the time of writing. London continues to be a fantastic place to eat out, but inflation and the mediocre exchange rate have made it less of a bargain. One of the best buys in London is still Indian food. If you are unfamiliar with this cuisine (and Indian menus can be dauntingly unhelpful), see the Appendix for some basic definitions and explanations.
    [Show full text]
  • Bib Gourmand" Establishments Offering Good 265 (54 N) = Quality Cuisine at Reasonable Prices N Particularly Interesting Wine List 435
    MICHELIN Guide Main Cities of Europe 2013: Summary ESTABLISHMENTS SELECTED 1574 Hostels 3728 Establishments 2154 Restaurants 97 l Luxury in the traditional style ö 20 346 k Top class comfort õ 114 535 j Very comfortable ô 364 431 i Comfortable ó 830 156 h Quite comfortable ò 765 Other recommended 9 I accommodation Pleasant hotels and pleasant 264 258 l restaurants ö à h... I à ò THE TABLE "Bib Gourmand" Establishments offering good 265 (54 N) = quality cuisine at reasonable prices N Particularly interesting wine list 435 A Pubs serving good food 30 « Tapas bars 31 MICHELIN STARS m mm mmm 309 (50 N) 80 (9 N) 15 RISING STARS: 8 MICHELIN guide Main Cities of Europe 2013: New stars New n stars Excellent cooking, worth a detour Denmark COPENHAGEN Geranium n Germany BERLIN Tim Raue n Germany HAMBURG Süllberg - Seven Seas n Germany FRANKFURT ON MAIN Villa Merton n Netherlands AMSTERDAM &samhoud places n Netherlands AMSTERDAM Aan de Poel n Spain BARCELONA Enoteca n Spain BARCELONA Moments n United Kingdom LONDON Sketch (The Lecture Room & Library) n New m star Very good cuisine in its category Austria VIENNA Dom Beisl m Belgium BRUSSELS Va Doux Vent m Denmark COPENHAGEN Kadeau m France LYONS L'Effervescence m France PARIS Le Sergent Recruteur m France PARIS Itinéraires m France PARIS L'Instant d'Or m France PARIS Il Carpaccio m France PARIS La Cuisine m France PARIS 114, Faubourg m France PARIS La Dame de Pic m France STRASBOURG Gavroche m France TOULOUSE En Marge m Germany COLOGNE La poêle d'or m Germany FRANKFURT ON MAIN Weinsinn m Germany
    [Show full text]
  • Download the Obsession 17 Magazine
    One of the most successful innovations to come out of the Black Forest. And a cuckoo clock. The difference is Gaggenau. In the Black Forest, some things never change. Others have been evolving since 1683. Ever since our company was founded as a hammer and nail works, innovation has become a tradition for us. Such as the ovens 400 series, shown here with oven, Combi-steam oven and warming drawer – uniting cutting-edge technology with superior design. Finally, our appliances have been constantly evolving. What stays the same: they just keep looking better and better. For more information please call 0344 8928988 or visit www.gaggenau.com Northcote_BlackForest_210x297_SP_UK.indd 1 05.10.16 11:20 TRUEfoods-AD-SEPT16-PRINT.qxp_Layout 1 27/09/2016 12:44 Page 1 Nigel Haworth introduces Obsession 2017 Monday 20th January to Sunday 5th February From Europe we have Hans Neuner from his name as one of the Young Turks chef Ocean restaurant, two-star, Austrian by birth, co-operative in East London – my daughter his roots are firmly in Portuguese cuisine. Keeley was one of their biggest fans – and From Italy we have Gennaro Esposito from John Williams, Chairman of the Royal restaurant Torre del Saracino, with his amazing Academy of Culinary Arts, brings his team flavours of seafood and pasta. from The Ritz, again congratulations in We’re very fortunate to have Ana Roš from receiving a well-deserved Michelin star. Slovenia, she is also someone I’ve admired for This year we’re also celebrating Chinese a long time. Anna cooked with Lisa in India New Year with Zhao Guang You and Lu Yao, at a major charity event.
    [Show full text]
  • November 2012
    PRESS RELEASE Monaco, November 2012 240 chefs and 300 Michelin stars international celebration of the 25th anniversary of the Louis XV-Alain Ducasse 16th, 17 th and 18th November 2012 Monte-Carlo SBM AN EXCEPTIONAL SUMMIT MEETING 1987-2012 ::: 25 years of culinary creation at the Louis XV restaurant, hundreds of recipes created, thousands of products transformed by the expert hands of cooks, now chefs, previously trained at Alain Ducasse’s Rivieras. To celebrate in a very special way, the 25th anniversary of the restaurant Le Louis XV, Alain Ducasse and Monte- Carlo SBM aspired to invite the greatest chefs. Thus, 240 chefs from 25 countries, representing 5 continents and 300 stars from the Michelin Guide will meet from the 16th till the 18th November 2012 in Monaco, for an unprecedented assembly. « The themes dearest to me are related to the Mediterranean, deeply rooted in the South, to the Riviera whose produce occupy a fundamental place in my culinary creations. I hold in my heart many other subjects, all speaking of authenticity, aesthetic and identity. Themes related to travel and seasons, identifying tradition and evolution, returning on harmony and memory. The 25th anniversary of the Louis XV then appeared to me as a unique opportunity to gather around these values the worlds’ greatest culinary talents for a stroll through the “country” of taste and excellence . » ALAIN DUCASSE THREE DAYS TO GATHER TOGETHER THE INTERNATIONAL CULINARY FAMILY Between professionals, three unique days of sharing knowledge, of discoveries and a series of original events are on schedule, culminating in a gala dinner on Saturday November 17 th .
    [Show full text]
  • Chef Pierre Koffmann Takes Noble Rot on a Non-Stop Tour of His Favourite London Kitchens. Words by Dan Keeling Photos by Elena Heatherwick
    London Express Chef Pierre Koffmann takes Noble Rot on a non-stop tour of his favourite London kitchens. Words by Dan Keeling Photos by Elena Heatherwick Pierre Koffmann, Kricket, Brixton, 20th April 2016 72 Noble Rot Noble Rot 73 he trouble with chef, far happier working the want to be successful you’ve visiting six of stoves than schmoozing on got to be tough, you’ve got to T London’s best young the celebrity circuit, impose your ideas. If I chefs with Pierre Koffmann Koffmann’s inspired blend of wanted something to be done is the sheer volume of fine dining and rustic Gascon a certain way, my cooks had wonderful, calorie-laden peasant food has been a to do it that way, and after, creations that demand standout fixture on the when they got their own instant hoovering on pain of capital’s restaurant scene for restaurants, they could do it causing offence. As problems over 40 years. With a the way they liked.” go it’s a good one to have but reputation as a down-to-earth Arriving in London in as Noble Rot tucks into our but demanding boss, he has 1970 to watch the French second tasting menu of the been responsible for helping play the English at rugby same lunchtime we can’t help to train a hugely successful and deciding to stay on for wondering whether today is alumni of chefs including ‘6 months’, Pierre first took a turning into an I’m A Jason Atherton, Marco job at Michel and Albert Celebrity Get Me Out Of Pierre White, Gordon Roux’s renowned Le Here-style challenge to eat Ramsay and Tom Aikens.
    [Show full text]
  • The Flavour Thesaurus
    The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts.
    [Show full text]