Chef & Restaurant UK - September 2022

150 Pages·2022·30 MB·English

ORBITING THE STARS
KENNY
ATKINSON
ALWAYS BE CURIOUS
RAYMOND
BLANC
IBOHSEMIAN ARHAPSODAY C MCHALE
Fine Food
Deserves
Wedgwood
www.wedgwood.com
[phone] I [email protected] I Instagram @wedgwoodhospitality
Embracing Irish
HERITAGE
hospitality.uk@fiskars.com www.waterford.com Instagram @waterfordcrystal
DARe TO BE DIFFERENT
KOPPERTCRESS.CO.UK
Golden Days and
Autumn Haze
Chef Publishing Ltd
Dormer Road
Thame
Oxon
OX9 3FS
Tel: [phone]
www.chefpublishing.com
September. After what feels like months of super-hot, dry weather hoping the air-con
doesn’t fail we now head into the Autumn, hoping for a milder winter than usual so
the thermostat stays low. I am hearing more and more stories from operators fearful
of how they will make it through winter, and considering closing for the season. I only
wish there was helpful advice on hand to offer. Perhaps our government will take note
PUBLISHER and offer you all some relief on VAT, or add an energy cap for businesses. Perhaps.
Martyn Keen
[email protected] September is looking like an extremely busy month. There seems to be so much
EDITOR activity going on at the moment. You will have seen our announcement regarding
Claire Bosi Hotel, Restaurant & Catering Show next March 20-23rd 2023. We are thrilled to be
[email protected] their new partner for the live demonstrations and discussions. But also excited that it
Tel:[phone]
will be much more than that.
WRITERS
Camille Allcroft CHEF HQ will be a village dedicated to Chefs. We will have the most exciting of
Claire Bosi
ingredients specialists and small equipment manufacturers in one allocated village.
Daniel Galmiche
Our programme of demos and discussions will run, each day, from 10am to 3pm. From
Jean Smullen
Keith Warren 3pm onwards, the area will be turned over into a social space. Your space. To come
along, have a beer and some canapes, meet and greet one another and chill out after
DISTRIBUTION a busy day at the show.
David Vernau
[email protected]
We have a few surprises in store along the way and our line-up of chef demos will
FINANCE be announced later this year. There are some fantastic names coming along. In
[email protected]
particular, pastry chefs, get ready for a huge announcement...
DESIGNERS
[email protected]
This month we get to meet Isaac McHale of the Clove Club, Shoreditch and delve into
COPYRIGHT his past and present. We chat with Kenny Atkinson about all things Solstice and why
Chef & Restuarant Magazine he and his wife, Abi, fet the time was right to open a second site. We also follow Chef
is pubished by Chef Publishing
Daniel Galmiche on his cultural exchange to Bulgaria and discover what he thought of
Ltd. All rights reserved. No part
the place and its produce.
may be reproduced without the
prior written permission of the
publisher. Opinions expressed In Legends of the Pass, we have part one of Chef Raymond Blancs epic story.
are not necessarily those of Focussing on his story from childhood through to stepping on the ferry to head across
the publisher. While every care
to the UK as a young man. Part two will feature in October's edition.
is taken, details are subject
to change and the publisher
can take no responsibility for September sees the return of, and the new enrolment of, culinary and hospitality
omissions and errors. students up and down the UK. It will be great to walk through the doors of catering
colleges once more and welcome you all into the profession.
COVER IMAGE
Jodi Hinds
September 8th also sees the launch of Choose Hospitality – Birmingham Cut at the
College of Food in Birmingham. Focussing region by region, we are taking a look at
local hospitality legends and their businesses, finding out what the region offers to
hospitality workers. We are delighted to have worked with Mayor Andy Street and the
DWP on this project and look forward to an exciting morning chatting all things Brum.
Claire Bosi
4
European Regional Development Fund // A way to make Europe
2022
UK FINAL
ENTER NOW
www.sherry.wine/copa-jerez
BOHEMIAN
RHAPSODY
ISAAC
MCHALE
10 56
BULGARIA
- A QUIET FOOD REVOLUTION
BY DANIEL GALMICHE
LUCA
30 70
SOLSTICE
KENNY ATKINSON
wedgwood LEGENTS OF THE PASS
GOING FOR (GIO) RAYMOND BLANC
84
GOLD AT THE
LONDONER
44
GLOBAL
FOR MASTERS
90
OF THE
KITCHEN!
F O I E R OYA L E E N T I E R
Our new range with
the textural and colour
differences of a natural lobe
ETHICAL ALTERNATIVE TO FOIE GRAS
Introducing
Something New!
Come and taste our brand
new product at the fair
Booth no.: 2005
Innovative product of the year
www.foieroyale.com #foieroyale #ethicalfoie #noforcefeeding
FEA
SOMMELIER DIARIES
SPEED MERCHANT OR
VIE VINUM 2022
94 SLOW COACH
…. WHAT’S COOKING?
124
YOUNG
RISOTTO CHEF
98
COMPETITION
104
WELLOCKS AIMSIR LAUNCHES
PRODUCE NEWS EXCLUSIVE
128
CURRAGH SINGLE
MALT WHISKEY
106
WELLOCKS
“OUR JOB IS TO OBTAIN
THE BEST PRODUCT FOR OUR
CLIENTS IN THE MOST DIRECT SHERRY
WAY POSSIBLE”
FANS REJOICE!
110 130
WELLOCKS
MYATTS OF MOCKBEGGAR,
THE BEES-KNEES
OF STONE FRUIT
GASTRONOMIXS
PASTRY CHEF
ROSS GET READY FOR
132
SNEDDON THIS AUTUMN WITH
.
GASTRONOMIXS.COM
114
RECIPES 137
CHRISTMAS WREATH Poached Rhubarb and Cherry Duck Foie Royale and
Recipe by Yann Brys Kyona Cress chicken liver parfait
By Franck Pontais By Chef Dan Moon
Starter
Borage pesto, daikon METEORITES
consommé and peeled Remi Montagne, Executive
vegetables Pastry Chef and Baptiste
By Franck Pontais Sirand, Pastry Chef at Ecole
Valrhona