_MG_1807 Doc.jpgBeyond Food Foundation is a charity that works to motivate and inspire people who are at risk of, or have experienced homelessness to gain meaningful skills and employment within the hospitality sector. We do this through the provision of inspirational workshops, training and personal development linked to cooking.

In 2014, Beyond Food Foundation is delighted to announce a new partnership working with Nevilles UK. Nevilles UK has recently provided Beyond Food Foundation with over £10,000 worth of kitchen equipment for their training kitchen at Brigade where they deliver a host of training programmes and opportunities all of which are aimed at equipping people with the skills, confidence and motivation to move forward and seek employment. This equipment will enable Beyond Food Foundation to enhance the work that it does within the kitchen and ensure that everyone can take part and really Get Stuck In.

Simon Boyle is the vision behind Brigade and the Beyond Food Foundation. Since 2004 he has worked tirelessly to help homeless people across London rebuild their lives, sharing his passion, skills and knowledge of cooking and food with them. In 2011, backed by professional services firm PwC, and De Vere Venues, the UK's number one provider for meetings, training, conferences and events, Brigade opened. Brigade is a unique social enterprise that offers a bistro & bar, private dining, events and meeting spaces and a cookery school in central London.

Brigade is also home to United Kitchen, a fully certified appretniceship programme that provides employment and training opportunities to Beyond Food Foundations beneficiaries. In addition to gaining an NVQ Level 2 Qualification and professional work experience at Brigade, all apprentices receive a holistic support package delivered by the Beyond Food Foundation team. The aim is to support people to overcome personal barriers and barriers to employment and provide them with the skills and experience to build a sustainable career within the hospitality industry. Nevilles UK has also committed to providing each apprentice with a "back to work" package that includes uniform, safety shoes, professional chef knives and a Practical Cookery Book to support their learning. This contribution will be fundamental in building the long term success of both the programme and the apprentices.

Beyond Food Foundation is immensely grateful for the support from Nevilles UK and is excited to continue to grow and develop the partnership in line with the charities' ambitious aims and objectives.

To read more about the work of Beyond Food Foundation you can visit our website www.beyondfoodfoundation.org.uk or call us on 0203 6677205.

 

Lynx Purchasing Matt Thompkins & Jenny Couves July 2014.jpgBuying specialist Lynx Purchasing has strengthened its support for the hospitality and catering sector with two key appointments.

Jenny Couves and Matt Thompkins joined Lynx as business managers at the start of July. Both are based in the south east and will work with existing Lynx customers in the region, as well as focusing on expanding the company's customer base.  

Couves was previously a national account manager for Beacon Purchasing, and has also worked for both 3663 and Brakes. Thompkins previously ran the catering operation at the London Wetlands Centre, and has also worked on both the operations and sales side in hospitality, including Brakes.

Couves said, "I'm very pleased to be joining the Lynx team at a time when the business is seeing strong growth. I've always believed in going the extra mile to meet customers' needs, and that is at the heart of Lynx's approach."

Thompkins added, "The hospitality sector has never been more competitive, and disciplined buying is key to operators' success.  The diverse range of suppliers Lynx works with offers the edge that businesses need."  

Lynx Purchasing managing director John Pinder said, "Jenny and Matt are joining us at an exciting time. As the economy recovers, competition for customer spend is fiercer than ever, and the market in London and the south east is leading the way.

"More operators that ever before are recognising the benefits that working with a buying specialist delivers both in managing costs and in freeing them to focus on the consumer experience. The enthusiasm of our new business managers will benefit existing customers, as well as further build our presence in the south east."

Lynx Purchasing works with more than 2,000 businesses, offering caterers access to the best prices in the market, with no fees or contracts. Lynx customers also benefit from detailed market insight, enabling them to plan menus more effectively.

Lynx works with a wide range of specialist suppliers, from food and drink to categories including disposables, cleaning & hygiene, equipment, lighting, beds, uniforms, utilities, telecoms and many others.

For more information on Lynx Purchasing, visit www.lynxpurchasing.co.uk  email savings@lynxpurchasing.co.uk or call 01937 858191.

The 2014 Craft Guild of Chefs Golf Day is once again being hosted at the Wyboston Lakes Golf Club, Wyboston (Bedfordshire) in association with Golf Club Hospitality magazine.

The event takes place on Thursday 11th September and not only promises to deliver a great day's golfing, but an invaluable and enjoyable networking opportunity as the guest list will extend beyond Craft Guild members and suppliers to an extensive list of end-user chefs and operators from within the industry.

The informal day will start at 9am with a bacon roll and coffee, before the first golfers on the course tee off at 10am in teams of four. A spot of laser clay shooting, a BBQ lunch and refreshments are all included.

After a hard day out on the course, attendees can relax and be part of the evening Gala Dinner where performances for the day will be awarded and in true Craft Guild style accompanied by a wonderful meal, prepared by the team at Wyboston - enjoy all this before retiring to the inclusive overnight accommodation.

The 2014 Golf Day has room for only 120 golfers, but don't worry if your game isn't up to scratch... we are assured that the scenic 5983 yards, 18 hole (par 70) course is suitable for all abilities!  If golf isn't for you, then why not just attend the post-golf evening Gala Dinner?

So, whether you're a Craft Guild of Chefs business partner or not, or a golfer or not, you have the opportunity to be part of this great industry event.

For more information and to book your place, visit www.cgocgolf.co.uk or call 0845 500 6008.


The fifth Art In the Park Festival organised by Milton Keynes Islamic Arts Heritage and Culture (MKIAC) is taking place in Campbell Park on Saturday, 2nd and Sunday, 3rdAugust 2014, from 1pm-7pm.

 

Festival goers have the opportunity to meet a famed culinary artist in the flesh Chef Patron Cyrus Todiwala OBE - who was recently named Personality of the Year at the BBC Radio 4 Food and Farming Awards and last Autumn starred in the hit BBC 2 food series 'The Incredible Spicemen' - who will be demonstrating how to prepare healthy Indian food on the Saturday. 

 

Cyrus will also be judging a food competition to identify the best 'healthy eating' recipes among entries submitted by local people. At stake are prizes that include dinner for two at Café Spice Namaste, an overnight stay at a hotel within the Redefine BDL Hotels portfolio and tickets to the theatre.

 

On Sunday 3rd August six talented chefs are set to demonstrate their culinary skills. This is the perfect opportunity for aspiring chefs to be taught by the industry's leading figures.

 

At 1pm, an innovator in food development and Head Chef at Stoke by Nayland, Alan Paton will be demonstrating how to cook a delicious meal of Rib' N' Roll Breast of Lamb,  garlic cheese kebab, carrot , cumin Puree, black lentil  Dahl,  Pomegranate - a perfect feast for any dinner party.

 

From 1.45pm, Executive Chef at the world famous Royal Military Academy Sandhurst Robert Kennedy joins the festival. Having previously cooked for HM Queen during the Royal Jubilee, Kennedy is no stranger to cooking at the highest levels. Now he's going to show families how to cook great food on a budget!

 

At 2.30pm, cheeky chappy Steve Walpole brings his own authentic style of street food. He brings to life his own cooking philosophy - "Food is something to love and respect less is more, keep it simple"; through teaching us simple bite sized ideas and dishes to jazz up your summer parties.

 

Headlining Sunday is award-winning, Michelin star Phil Thompson from Thompson@Darcys.  A man hunting to enhance the WOW factor in food, Phil demonstrates what cooking with great produce is all about at 3.15pm.

 

At 4:00pm James Grant - The Cheese Man - brings a smorgasbord of interesting cheeses to Milton Keynes food festival. Top cheeses include the Wobbly Bottom and Blur's bassist/cheese farmer Alex James Blue Monday cheese.

 

Ever the theatrical chef, Damian Wawrzyniak will be preparing a range of desserts to inspire the taste buds at 4.45pm.

 

The whole event will be compèred by Chef Murray Chapman, co-founder of 'A Passion to Inspire', a UK-wide initiative and competition to inspire and educate young people about the hospitality industry.  

A chef who started his career at the Savoy and went on to work across the public sector has joined the MKN team to help schools prepare for universal infant free school meals (UIFSM).

Mike Carter has been brought on board to bring an experienced chef approach to training for schools investing in MKN combis to cope with the expected increase in uptake in September. 

In particular, Mike's role is demonstrating to school caterers how to the get the best out the versatile combis and their host of pioneering features, from QualityControl to perfectly cook mixed loads to GreenInside, which tells you water and energy consumption.

"The dynamics of school kitchens are changing and, while school chefs and cooks do a great job, it can be scary stuff learning to adapt to new equipment and methods," said Mike. 

"One day they come in and their fryers are being removed, then a new oven arrives that does the lot, from cooking rice and eggs and steaming veg to roasting potatoes and fish, virtually the day's menu cooked in one.

"Some of them aren't qualified chefs, they might be dinner ladies doubling up as cooks and they need added reassurance. Being a chef myself, I can offer that extra level of empathy." 

The 'chef-led' training is currently being delivered to Hampshire County Council Catering Services (HC3S), which serves 45,000 meals a day to 480 primary and secondary schools. 

In a rolling programme, HC3S has had 200 MKN combis installed in its schools so far to help prepare for the challenges in September. In particular, they were looking for ovens that could simultaneously cope with producing nutritious main meals, handheld snacks, cakes and biscuits that had the best taste, colour, texture, provenance and seasonality. 

"Hampshire realised early what training and support would be required, and has made two of its own cooks into combi trainers who provide menu specific advice once we have done our bit. From our end, this might be an hour's training working with the ovens throughout the day or going in to help on an ongoing basis or as required. 

"All in all, our training is a very robust, structured programme designed to make sure those who are using the MKN combis get the maximum benefits and understand the efficiencies they can make. It's also about making the best food possible. After all, the ultimate aim is to serve food that tastes great and is nutritious for the kids, and we mustn't lose sight of that." 

Mike started his career as an apprentice with the Savoy group, after which he worked in hotels and restaurants around London and in France.

He then went on to work for an events catering firm before joining Baxter & Platts. His school catering experience was then boosted working in UK independent schools sector as chef and mobilisation support for Holroyd Howe Independent contract caterers.

The MKN FlexiCombi MagicPilot combi steamer is as easy to use as a smartphone, while a new combi has also been developed by MKN for those who don't have 3 phase power or ventilation canopies. For more on MKN, please visit www.mkn.eu or email lo@mknuk.co.uk

 

SACC Competition.jpg

If you think you've got what it takes to be the winner of the next South Asian Chef Competition then look no further!

Once again, and now in its 10th year, we are looking for Chefs from the four corners of the United Kingdom to put their creative skills to the test and develop a selection of South Asian culinary delights in order to win the coveted title of The UK South Asian Chef 2014.

With a first prize of £2,000, membership of the Craft Guild of Chefs, runner up receiving £1,000 and the second runner up collecting £750, there are two further special prizes each of £100 for most innovative dish and Health Conscious dishes. This along with each finalist receiving:

 

        £50 towards the cost of ingredients

        Two nights' accommodation for two people pre final

        Two places at the pre final dinner, when you will get the chance to meet the judges and other competitors 

        Two places at the Black Tie Awards dinner being held at The Royal Armouries in Leeds with a guest list of up to 1,000

        Certificates and medals

The competition is open to all professional chefs able to produce South Asian Cuisine. The competitors are asked to produce creative, adventurous innovative dishes using their own original recipes in a bid to carry off this prestigious accolade.

The competitor's skills will be measured by a panel of influential chef judges representing the Craft Guild of Chefs, the Catering Industry and Education. The dinner this year is being held at The Royal Armouries in Leeds where up to 1,000 guests will enjoy some of the best food around.

Andrew Green Chairman of judges explains "We are looking for chefs to show their skill and passion in this ever growing market. The Asian food industry is as buoyant as ever, producing some of the greatest food, made by some of the most talented Chefs around, and this contributes to the British economy. Gone are the days of just 'popping down the road for a curry' we are seeing some of the best plates of food around. There is just so much talent out there".

The winner of the United Kingdom South Asian Chef competition will be recognised for displaying outstanding ability in their culinary skills, and as the winner, your name will be heavily promoted in all areas of the media through our successful marketing programme.

The United Kingdom South Asian Chef 2014 title will generate major interest from the media and provide high profile publicity for your employer's business, which will in turn enhance the profile of their business resulting in wider local and national recognition, as well as introducing your business to new customers.

If you wish to enter the competition, please visit the website and complete the application form and send it with the requested documents to:-

SACC UK,

4 Saltaire Road

Shipley

BD18  3HN. 

For further information please contact

Email: info@aagrah.net. or visit  www.southasianchefcompetition.com   

 

It was nothing short of a hole in one for the man behind the two Michelin-starred restaurant at Gleneagles, who was hailed winner of the Chef Award at last night's prestigious Cateys.

Described as "the ultimate chef's chef" by judge Jason Atherton, Andrew Fairlie collected the award, sponsored by the Craft Guild of Chefs, from Guild chairman Christopher Basten in front of hundreds of his peers at the 'industry Oscars' ceremony at London's Grosvenor House Hotel in Park Lane.

The chef patron of Andrew Fairlie at Gleneagles at the five star hotel and resort in Perthshire was praised, in particular, for being an industry ambassador outside his own business.

The judges felt that, after many years at the stove, this chef could be forgiven for turning his attention only to the customers who grace his two Michelin-starred restaurant. However, Andrew continues to work tirelessly to raise the standards of his craft, is hugely committed to the future of the industry, and is unwavering in his support of producers.

"What he does for his country is just incredible," said Jason.

Martin Bates, CEO for the Craft Guild of Chefs, said Andrew - the first chef ever to have been awarded the Roux Scholarship - had made an outstanding contribution to the industry.

"To win this award, he had to have made a major contribution through innovation in cooking techniques, styles of cuisine and understanding of culinary processes, and Andrew has done all this in spades, while being a beacon of inspiration for Britain's chefs," he said. "We'd like to congratulate him on winning this award, a reflection of his great achievements so far." 

After being awarded the Roux Scholarship aged 20, Andrew trained with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony, going on to work in top Paris kitchens. He returned to Perthshire with his family in 2001 and opened his eponymous restaurant.

In January 2006, Andrew Fairlie at Gleneagles became one of just 11 in the UK to receive two Michelin stars, and was voted one of the world's top ten 'Greatest Hotel Restaurants' by US Hotel magazine. In the same year, Andrew was voted AA Chef's Chef of the Year.

Sat Bains from Restaurant Sat Bains in Nottingham, Tom Kerridge from The Hand & Flowers, Marlow and Nathan Outlaw from Restaurant Nathan Outlaw in Rock, Cornwall were this year's runners up for the Cateys' Chef Award, which was open to chefs from all sectors.

The award was one of 22 at this year's Cateys, which are organised by The Caterer and are now in their 31st year. For more information, visit www.cateys.com.

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The Craft Guild of Chefs is delighted to announce the finalists of this year's National Chef of the Year competition.

The eight chefs were selected from the 40 chefs shortlisted to take part in the semi-final heats at Sheffield College on Tuesday June 10th and Le Cordon Bleu in London on Wednesday June 25th.

The chefs each prepared a three course meal for four guests within two hours. The menu had to reflect Asian; Oriental; Modern British; Modern European and Rest of the World cuisines and consist of a vegetable focused starter, main course using locally sourced fresh white fish, with appropriate accompaniments and a dessert using summer fruits, served hot or cold.

The eight finalists are:

  • Adam Handling, head chef, St Ermins Hotel, London
  • Andrew Gotting, executive group head chef, Galloping Gourmet, Worcestershire
  • Daniel Morgan, sous chef, The Square, London

  • Diane Kay, development chef, Reynolds, Hertfordshire

  • Lahiru Jayasekara, head chef, The Manor at Weston on the Green, Oxfordshire
  • Nick Edgar, head chef, Belmond Le Manoir aux QuatSaisons, Oxfordshire
  • Russell Bateman, head chef, Colette's, Hertfordshire
  • Simon Webb, head chef, Restaurant Associates, London 

The judging panel for the semi-finals included chefs Benoit Blin, Ben Tish, Clare Smyth, Cyrus Todiwala, Gary Jones MCA, Phil Howard, Vivek Singh.  It was the first time that the London heats had taken place in the illustrious training kitchens of one of Europe's premier cooking schools, Le Cordon Bleu.

Phil Howard, chair of the judges said, "A huge amount of energy and enthusiasm goes into  chef competitions. The competitors here today aren't here because they have to be but because they have an absolute, all consuming passion to compete and commitment to their profession.  As a judge I'm always interested to see where British cooking is at and what shines through from today is proper cooking, seasonality and provenance.  I've enjoyed some outstanding food and phenomenal finesse today and I'm looking forward to some excellent food at the final." 

The chefs cooked a wide range of dishes making good use of seasonal British produce.  The shortlisted starter dishes included A Chilled English Garden Essence from Russell Bateman, Wye Valley Asparagus, Orange and Chantenay Carrot Salad, Aylesbury Duck Pastrami from Diane Kay with mains such as Halibut, Wild Garlic, Cauliflower, Gem from Adam Handling and a dessert of Strawberry and Elderflower Panna Cotta, Gooseberry and Gewürztraminer from Nick Edgar.

Each finalist will take part in a Mentor Day on Friday, September 19th at Unilever Food Solutions in Leatherhead where they will be given details of the mystery basket of ingredients that they must use in the final.  They will go on to compete in front of a live audience at The Restaurant Show on Tuesday, October 7th.

David Mulcahy, the competition's organiser and Vice President of the Craft Guild of Chefs, is looking forward to seeing the finalists in action, "By becoming a National Chef of the Year the winner will enter an exclusive club of gifted British Chefs, many whom have gone on to enjoy fantastic careers. We're really looking forward to seeing eight talented chefs compete for their place in culinary history."

For more information visit http://craftguildofchefs.org

LACA 5k.jpg

"Shall we do a run for charity at this year's LACA's Main Event?"

What started as an innocent comment at a LACA partners meeting has now become a reality, albeit in a slightly different guise.

Sarah Gray, board representative for the LACA partners and marketing manager of Mars Foodservice, is organising a 5km charity challenge at LACA's Main Event on 9-11th July at the Birmingham Hilton Metropole to raise £2,000 for new LACA chair Carrieanne Bishop's chosen charity - The Black Country Foodbank.

The Black Country Foodbank helps vulnerable individuals and families in crisis through the provision of three days of emergency food supplies, while a longer-term solution is developed.

The service it provides has an enormous impact on the people who use it, giving them an important breathing space at a time of great need. Currently, their main shortages are fruit juice, tinned fruit, chopped tomatoes, tinned meat and biscuits.

The challenge to LACA partners, exhibitors and delegates is to complete 5km, either as an individual or as part of a team of three (one mile each). Those that are interested need to pay a £20 entrants fee via a dedicated Just Giving site - http://www.justgiving.com/LACA5kChallenge

Participants will be able to row, run, cycle or swim the 5km using the Hilton Metropole's LivingWell facility. For those that haven't the time or the inclination to venture to the gym, there is also an option to build up the miles over the duration of the exhibition by walking around the hotel and logging their progress on an App such as iMap My Walk+

Sarah said: "We are trying to make this as simple as possible so it appeals to as many people as possible, and adding the walking option will enable more people to join in and build up their miles or kilometres over the three days by just walking around the hotel. The Metropole is a large venue and I'm sure I walk miles every year at the show.

"Ultimately, the challenge will help us raise as much as possible for a great cause, with so many people offering their help to get it off the ground, from Mars Foodservice team members to our agencies, Proactive Communications and Juice Creative.

Carrieanne added: "The Black Country Foodbank is an invaluable service and to raise £2,000 for the charity through this initiative would be fantastic.

"However you'd like to do it, I'd encourage everyone to enter and do their bit for some of the UK's most vulnerable people. When you consider that our very own Pat Fellows clocked up 16 miles at last year's LACA Main Event, what are you waiting for?"

Each participant will be presented with a certificate and badge and the chance to publish their achievements via social media.

Once the registration fee is paid via http://www.justgiving.com/LACA5kChallenge, participants will need to email Sarah Gray at sarah.gray@effem.com for the registration pack, which includes details to encourage family, friends and colleagues to sponsor them.

Sarah said: "Our target is to raise £2,000. If 20 people take part and each raise £100, we will hit reach the £2,000 but, with over 120 plus companies exhibiting, I would love to see 100 people take part and raise much more.

"The NHS suggests the average person takes between 3,000-4,000 steps per day and 5km is approximately 4,500 steps (4,265 for a 5ft 8" person). If you consider this, it's not a hard challenge and with a phone App, you can measure your progress over the entire exhibition. I look forward to being inundated with entries!"

For more information, call 0800 952 0011, visit www.mars-foodservice.co.uk and follow @MarsFS_UK on Twitter.

 

Craft Guild of Chefs members have the chance to win the opportunity to work with one of the Magnificent Seven, hosting the Flying Visit at the Devonshire Arms in Bolton Abbey, North Yorkshire, on October 6th, to create a dish for the group of culinary masters' last event of the year.

 

The winner of the draw will spend two days prior to the Flying Visit (known as Dingley Dell Pork's 'Journey of the Pig') at one of the award-winning chefs' restaurants around the UK, where they will be tasked with creating a canapé for the evening's menu.

 

They will also be invited to attend the Flying Visit event which will give guests the chance to experience everything that's great about pigs and pork and put together 100 covers of their dish theatre-style alongside award-winning chefs Andrew Nutter of Nutters, Mark Poynton of Alimentum, Steve Smith of Freemasons, Adam Smith of the Devonshire Arms, Rupert Rowley of Fischers, Paul Foster of Mallory Court, Eric Snaith of Titchwell Manor.

 

Murray Chapman, Craft Guild of Chefs Master Craftsman and co-coordinator of the Flying Visits, said as this is our 15th event to be run this really is a fantastic opportunity for chefs aspiring to greater things to work with some of the best in the industry.

 

"As well as spending two days cooking with an award-winning chef at their restaurant, the winner will also get to showcase their own work at a great event and see their name up in lights on the menu," he said. "The Journey of the Pig Flying Visit will also feature a butchery master class, where experts will be showing guests how to slice and dice a Dingley Dell pig, the chance for the winner to learn an invaluable new skill to take home with them." 

 

As well as a mouth-watering menu with wine-matching, the Dingley Dell Flying Visit at the Devonshire Arms will incorporate porky anecdotes and a farm film from ringmaster Mark from Dingley Dell and a short chat about pig welfare from the RSPCA's Freedom Food. To date the Flying Visits have raised over £35000 for various charities and we hope that this event which will be raising money for Candlelighters, a childhood cancer charity based in Yorkshire, will be equally as successful.

 

For the chance to win the giveaway, email your full name, title, place of work and contact number to cgc@proactivecommunications.co.uk  by June 30th, quoting Magnificent Seven Flying Visit giveaway in the subject bar.

 

For more details, email murray@firstcontactuk.com. For more visit www.craftguildofchefs.org or www.dingleydell.com/flyingvisits

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