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Prue Leith OBE Co-Founder Leiths School of Food & Wine
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Introduction
The Academy
James Day, Founder
Foreword Michael Caines MBE
Love British Food
FEATURES INDEX
Ambassador Raymond Blanc OBE
LEARN
Cooking Seasonally and Sustainably with Vegetables Rachel Demuth
To the Manor Learn
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Judy Gardner, Eckington Manor
The Independent Cookery School Association “ICSA”
“Excellence in cookery skills & training” Introduction “ICSA” Stella West-Harling MBE, “ICSA” founder
Gifts of Food & Learning “Revenge of the Analogue” * Caroline Waldegrave OBE
Billingsgate Seafood Market – open to the public! Billingsgate Cookery School
The Bertinet Kitchen Cookery School
The Gift of Food and Learning Experiences EAT • DRINK • STAY GREATEST BRITISH GourmetXperiences. ‘Sustainable British Kitchen’ Experience Cyrus Todiwala OBE
“Design is a Key Ingredient to Compliment a Gourmet Experience” Sir Terence Conran
Celebrating Heritage Chef Claude Bosi, Bibendum Restaurant
European Experience, The “Bocuse d’Or” Chef Adam Bennett
Jo Bertinet
‘Sustainability’ in Learning Rosalind Rathouse Be Social!
Jean-Christophe Novelli
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Thai Experience Chef Suree Coates GourmetLifestyleXperiences
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Experiencing a Dream
The Rural Experience Old Downton Lodge, Shropshire
Michael Caines MBE Chef Patron Lympstone Manor, Devon
Sustainable Fish Experience Chef Simon Hulstone
Experience British Wines Julia Trustram Eve
Experienced Perfection
English Brandy? It’s a gift
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Simpsons, Birmingham
“Shuck ‘em”
Exclusive Hotels & Venues
Chapel Down Wines
Cheers to The Family Experience Upton Wines, Worcestershire
Chef Richard Corrigan.
Testing Times: The pop-up Experience
The White Hart, Oxfordshire
Chef Adam Simmonds
The Perfect Pairing: Matching Beer and Food Experience
Michelin Experience Chef Brad Carter
Wild Beer, Somerset.
Foraging Experience, Michelin Style Chef David Everitt-Matthias
Greatest British Off-Road Experience Verzon House, Herfordshire
Michelin Star Dining ‘Hot Tub’ Experience. Nut Tree Inn, Oxfordshire
Ormer - An Island Experience Shaun Rankin
A Foodies’ Paradise
Experience British Spirit William Chase, Chase Distillery, Herefordshire
Buying Fresh Fish The Seafood School at Billingsgate Market
Services with a Smile. Travel Experience Sarah Dunning OBE Tebay & Gloucester Services
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Full of English Promise
Pear and Fennel Salad with Pecorino Dudwell Cookery School Somerset
English Saffron
Coastal Experience
Rack of Welsh Lamb and Sweetbread Pie
Chef Mitch Tonks
Chef Shaun Hill, The Walnut Tree, Wales
The art of perception: The ‘sensory experience’
FEATURES INDEX
Professor Charles Spence and Chef Jozef Youssef.
Bread and Butter Pudding Chef Paul Ainsworth, Padstow
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Le Pain Surprise
Bertinet Kitchen Cookery School, Bath
Wild for Foraging Experiences
‘Showstopper’ - Lime and Coconut Cake
Wild Food UK
Gloucester Services
Creating an Imagery Experience Focus on award-winning food photographer Guy Harrop
Gourmet Experiences: Experiential Growth James Day. Founder
RECIPES
Credits & Thanks
Signature Chefs: Seasonal Tasters ‘GR-EAT EIGHT’
Charity: Hospitality Action: 180th Year of Giving
Monkfish With Cockles
Gourmet-Lifestyle: Membership. Register Today!
Supported by you!
Chef Mark Hix MBE
Asparagus, Crispy Hen’s Egg, Local Ham Chef Mark Chandler, The White Hart. Oxfordshire
Poached Duck Egg with Butternut Squash Purée, Crouton, Peas & Chorizo
“To the hard working contributors, British producers, providers, preparers and teachers, from the diners. Thank you for the eXperiences”
Ashburton Cookery School, Devon
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Introduction Eating is not just about food. It is about where your food is from, how it is cooked, where you eat it, the environment you are eating it in, and – more important than anything – the people you are eating with. These are the ingredients that create the experiences we remember.
At Gourmet-Lifestyle we like to bring together all these ingredients to create what we call ‘GREATEST BRITISH GourmetXperiences’ – involving sustainable, seasonal and skilfully-prepared food. The chefs and industry leaders who have kindly contributed to this guide – none of whom have been paid, or have paid to be included – are to be celebrated as some of the Greatest British chefs, producers, venues and cookery schools.
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The following guide is a celebration of a selection of the Greatest British producers and providers who we feel help create the ultimate gourmet experiences. It includes those who help to ‘inform, educate and inspire’ through teaching at Independent Cookery Schools Association (ICSA) accredited cookery schools. We’ve gleaned insight from experts who help create the environments in which we eat, produce the food that we crave, and ultimately those who cook for us - the people behind the scenes, working tirelessly for long hours in the beautiful restaurants in which we all dine across Britain. We’ve been inspired by producers working with a passion to grow or deliver the finest British ingredients, which in turn creates a dining experience that offers something extra. In Britain, unlike many other countries around the world, we are privileged to have access to quality, sustainable fresh food on our doorstep, supported by high levels of animal welfare.
The Gift of Food & Learning
All of the ICSA-accredited cookery schools featured within, and many of the venues, accept our national gift vouchers. Profits from sales of this guide, and sales of ‘GourmetXperiences’ during British Food Fortnight, will be donated to Hospitality Action or the provider’s charity of choice, where indicated. We hope you enjoy this guide, a taster of some of the Greatest British GourmetXperiences and those who provide them. If so, visit our website to learn more, and share with friends. Thank you for reading, and enjoy your ‘GourmetXperience’.
James Day
Founder, Gourmet-Lifestyle Membership & GourmetXperiences
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Foreword A gourmet experience is about much more than simple food and sustenance. Every detail of a visit to a restaurant or hotel, from arrival to departure, leaves an impression on the customer.
Hospitality is all about people: The people who work hard to provide the best service, food, and environment; and the people who are paying hard-earned money for an experience that they hope will become a treasured memory. The customer is the reason why all these contributors within these pages exist.
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An eating experience or hotel break is all about the hospitality. Yes, food is key, and I take great pride in working with a kitchen team who put huge amount of effort into sourcing the best quality, sustainable, seasonal ingredients to create exquisite dining experiences. But every single detail is equally important. If there’s no service with a smile, a lack of ambience, or the restaurant design doesn’t work for staff and customers, then the whole experience will be marred. At Lympstone Manor, I have gone to great lengths to create an experience that’s exceptional. Attention to detail is key in all areas, from our stunning location, individually designed bedrooms through to our seasonal, gourmet menus championing local and British ingredients.
Michael Caines MBE LYMPSTONEMANOR.CO.UK
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“I passionately believe that it is up to each of us, be it consumer, chef or hotelier, to make a responsible choice.� Raymond Blanc OBE
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Love British Food Ambassador Raymond Blanc OBE Raymond Blanc OBE is a custodian of British produce, seasonality and sustainability, creating the world-renowned ‘Gourmet Experience’ at two Michelin star Belmond Le Manoir aux Quat’Saisons. He is committed to improving its environmental impact on the local and global community through its ethical and sustainable policies. By engaging locally, nationally and internationally with people, Belmond Le Manoir aims to create a more responsible society. They encourage staff, suppliers and guests to help them achieve more and create a better future. They use their experience and knowledge to choose food which is traceable, ethical and from a sustainable source.
For the last 20 years, Raymond has aimed to create orchards full of unusual British varieties of fruit. They now have 2500 heritage trees and the apple juice is served at Belmond Le Manoir. The Raymond Blanc Gardening School
Hartley Botanic Glasshouse will be your home for the day and you will enjoy learning from the experts with a range of exciting and interactive courses. The gardeners will reveal how to choose the best varieties, nurture your plants and enjoy the satisfaction of a bountiful harvest; be it a dainty crop of micro herbs or digging up your first spadeful of organic Jersey Royals. A day of discovery celebrates the magic of growing, whilst being immersed in an array of no less than 250 varieties of heritage vegetables.
Taster copy ONLY Raymond Blanc and the garden team now welcome home gardeners to the only gardening school in the world set within the grounds of a two Michelin starred hotel and restaurant.
Whether you have had green fingers for many years, or are just starting out, courses will give you all the tips you need to get your garden growing. The beautiful
Belmond Le Manoir respects the rules of seasonality. The two-acre vegetable garden is 100% organic, certified by the Soil Association. It supplies 90 types of fresh salads and vegetables to the restaurant during the late spring, summer and autumn. These include vegetables indigenous to South-East Asia to achieve distinct, exotic flavours. Hundreds of courgettes are grown in cloche tunnels for their flowers. The variety grown is Milano di Nero, which produces abundant, large blooms. Just as well, as the kitchen can use up to 200 flowers a day throughout the summer.
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Course dates are available belmond.com/lemanoir
on
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LEARN
All cookery schools featured are accredited by The Independent Cookery School Association (ICSA).
Independent Cookery Schools Association EXCELLENCE IN COOKERY SKILLS & TRAINING
Stella West-Harling MBE, founder of the Independent Cookery Schools Association, shares her thoughts on why cookery schools have become so popular and important in enhancing the learnings and experiences of the next generation of gourmands and aspiring Chefs.
Taster copy ONLY “It has been said that Britain has the most cookery schools per capita than any other country. As a nation, we’ve come quite a way, given the routine sneers we were used to, that deemed us a foodie’s desert. Yet there has been an interest in cookery skills ever since Mrs Beeton wrote the world’s most successful cookery book and Mrs Marshall held her classes with up to 2,000 ladies in attendance in 1860. Our recent love affair with cookery skills began at the turn of the new millennium. There has been an enormous increase in the number of cookery schools to about 1,200 across the country. TV cookery shows draw huge audiences and live cookery demonstrations and food festivals inspire people in small villages and towns the land over. Our love affair with food crosses all boundaries - age, nationality, beliefs and gender. All are equal in the kitchen. The Independent Cookery Schools Association was set up in 2013 to ensure that cookery schools meet the highest standards so that you
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know, if it is an ICSA school, it is an excellent place to begin your cookery journey. You’ll find us from Scotland to Cornwall. ICSA Cookery School Gift Vouchers Our ICSA accredited schools have now become so popular, we have launched our own nationally accepted “Greatest British Cookery School” gift vouchers, accepted by our members UK wide. We are hoping to inspire others to teach the next generation of gourmands to apply their gifts to learn, inspire and share their new skills and to help improve their own awareness of Great British produce and cook more seasonably and sustainably in the nations kitchens. For information and a list of ICSA accredited schools accepting these vouchers read on!
Stella West-Harling MBE INDEPENDENTCOOKERYSCHOOLS.CO.UK
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The Gift of Food & Learning COOKERY SCHOOLS
£100
“THE GIFT OF FOOD & LEARNING”
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All ICSA accredited cookery schools featured in this book accept ‘GREATEST BRITISH COOKERY SCHOOL’ gift vouchers. Redeemable nationwide off courses and related purchases. Search for an accredited school near you, and redeem: gourmet-experiences.co.uk
Greatest British Cookery School Gift Vouchers. Purchase online gourmet-experiences.co.uk
Ashburton Cookery School 25 years of inspirational cookery courses in Devon
Founded 25 years ago, the Ashburton Cookery School is one of the UK’s leading culinary school’s offering over 50 courses for the enthusiastic home cook. From our superbly-equipped, purpose built cookery school on the edge of beautiful Dartmoor National Park, our experienced chef tutors will teach you to cook with imagination, passion and skill.
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Our cookery courses are designed to suit beginners through to advanced home cooks and range from short classes through to cookery holidays and even chef qualifications at our prestigious Chefs Academy. Our location between the moor and the coast enables us to source fantastic seasonal ingredients from local producers that has been grown in a sustainable and ethical way. Learn to cook your favourite cuisine on courses such as Thai, Italian or Authentic Indian, or develop your cookery skills in a specific area such as Patisserie, Sauces or Fish & Seafood. Students can also choose to stay with us at our comfortable bed and breakfast accommodation that is just a short-walk from the town’s shops, pubs and restaurants. Whether you want to learn to cook great food for family and friends or want to launch an exciting new career as a chef, visit our website today to see our full range of cookery courses. Ashburton, Devon ASHBURTONCOOKERYSCHOOL.CO.UK
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Ashburton Chefs Academy Inspiring the next generation of modern chefs
The Ashburton Chefs Academy was launched in 2011 to deliver vocational qualifications to aspiring chefs and is one of a small number of independent culinary schools to offer accredited, diploma level culinary qualifications.
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Our Chefs Academy courses are full-time, intensive and highly practical. They have been designed by our experienced chef tutors to teach you the fundamental skills, techniques and discipline required to succeed as a modern chef. All Academy courses also incorporate valuable, industry recognised qualifications. Students benefit from small group sizes, excellent facilities and inspirational teaching. A residential option is available in shared student accommodation with excellent facilities. For those looking to learn the fundamentals of professional cookery, our 4 week Certificate in Professional Cookery will give you the confidence to start cooking to a professional standard. For those with ambitions of launching a career as a chef or starting their own business, we offer a 6 month Professional Culinary Diploma and a 4 month Diploma in Professional Patisserie. Visit us online to find out how we can get your culinary career on the boil. Ashburton, Devon ASHBURTONCHEFSACADEMY.CO.UK
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Billingsgate Seafood Market – open to the public! by The Seafood School at Billingsgate Market
Set the alarm early and make the effort to visit Billingsgate in London’s Docklands on a Tuesday – Saturday morning - to experience the sights and sounds of the famous market in all its glory, you won’t be disappointed.
out’ over 150 species and around 250 tonnes of seafood each week.
Taster copy ONLY The hint of ozone and boxes stacked full of ice and gleaming ‘stiff alive’ fish and shellfish will greet your senses on arrival. Watch your step, as there is plenty to slip on, but wander down the aisles and see how many types of seafood you can identify. Listen out for ‘watch your back!’ as the fish handlers walk briskly through the market delivering the fish to the commercial vehicles which will deliver the best of the day’s catch to London diners. Listen out for the exchange of ‘market banter’. You will find a close-knit community of merchants and fish handlers, many of whom have been working at this iconic market since leaving school. There are brothers, fathers, cousins, fathers-in-law (ex fathers-in-law!) heads down and ‘shoring in’ and ‘shoring
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Much of the seafood is fresh but there are a number of merchants selling frozen product to the general public, restaurant chains and fish fryers. The range is extensive and another story altogether. Anyone buying from the market needs to be confident about choosing and preparing what they buy. Seafood is sold ‘as seen’: there is no cutting or preparation on the market. These are fish merchants and not fishmongers. The market is open to the public and anyone can wander in and look. Most merchants in today’s financial climate will sell smaller quantities (1kg is usually the smallest purchase), but there are exceptions: boxes of squid, haddock fillets, sprats, herrings and sardines are usually sold by the box. Like the other two City markets - Smithfield and New Spitalfields - the history of Billingsgate is long and colourful. The market has been part of City life for centuries, originally selling anything that
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travelled up the river. It became exclusively fish (and some poultry) back in the 15thC. Its home was originally on the river by London Bridge (the Old Billingsgate is still a landmark on Upper Thames Street). Due to traffic flow it relocated to Canary Wharf over 35 years ago. The new site offered easier parking and more space.
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The market has seen changes over the last 35 years. At one time the majority of buyers were independent fishmongers and chefs that changed when the supermarkets became established. The main buyers now are the catering supply companies that buy product and take it away to process it and sell it on to restaurants and hotels. The independent fishmonger is a declining breed but there are a number of ‘old faces’ who use the market daily. The biggest change is the rising number of members of the public who come to buy. With product arriving from over 60 countries, lots of different nationalities come and purchase many species. The ethnic mix shows just how culturally diverse London has become.
Billingsgate Seafood School The Seafood School at Billingsgate is a newcomer and the CEO, CJ Jackson is unusual, as a woman working in this male dominated environment. The school was established nearly 20 years ago and is a charity founded by Fishmongers’ Company (one of the great 12 liveries in the City), City of London Corporation and the London Fish Merchants Association. Based above the market, the school delivers a wide range of courses to the food industry and food lovers – the market is their 4th classroom and many courses include an escorted market visit. Billingsgate Market, London SEAFOODTRAINING.ORG
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“Comprehensive, Concise & High Value Training�
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From left to right: Mark Treasure (Chef Director), Dawid Harendez (Provenance Dept.), Danielle Gardener (Student Liason) & Luke Stuart (Founder) Greatest British Cookery School Gift Vouchers. Purchase online gourmet-experiences.co.uk
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showcase the very best British ingredients from local artisan producers; Brookes’ suppliers share their ethos – a passion for quality and care for the environment. The restaurant is open from Monday to Friday from 12pm, with last orders taken at 1.45pm.
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Brookes Restaurant Cookery & Wine School
Brookes Restaurant Cookery and Wine School is one of Oxford’s best kept secrets. Less than two miles from the centre of the historic city, Brookes Restaurant is part of the Oxford School of Hospitality Management at Oxford Brookes University, located in Headington. The restaurant is operated by a full-time team of professional and dedicated staff who are passionate about food and service, and the development of their students. The restaurant has been designed to create a space that inspires a student’s learning and development, whilst working in a ‘real-life’ setting. The menus reflect the seasons and
Brookes Restaurant houses the Brookes Restaurant Cookery and Wine School, offering a variety of courses throughout the year. Using the facilities of the award-winning Brookes Restaurant, courses provide practical advice in cookery and wine appreciation, for all levels of ability. Courses make a great gift for friends and family, and bespoke programmes can be created for groups and parties. Brookes also runs popular junior courses for children. Brookes incorporates the best seasonal produce into its dishes featuring excellent local meat, vegetables and fruits along with sustainable fish, where possible. Oxford Brookes University, Oxford
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“I hugely enjoy teaching at Cactus Kitchens. The facilities are fantastic, the courses are varied and most of all it’s great fun and people learn a great deal!”
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Tante Marie Culinary Academy
Winner of the 2016 Food & Travel Magazine Cookery School of the Year, the school at Cactus Kitchens in London boasts a welcoming, stylish and highly-equipped teaching kitchen under the eaves of a former chapel. One day and half day classes are hands-on, small, fun and unintimidating, delivered in an entertaining manner by Michelin-starred chef Michel Roux Jr and some of the nation’s top chefs. Choose from short classes focusing on essential culinary techniques to a day spent cooking an impressive three course menu.
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The UK’s oldest independent cookery school (founded in 1954), has an international reputation, and influential business partners across the industry. The school focuses on practical cookery skills in a state-of-the-art environment for professional and home cooks, and courses run from one day to one year.
Clapham, London
Woking, Surrey
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The School of Artisan Food
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The School of Artisan Food is a world-class, not-for-profit organisation dedicated to teaching skills in artisan food production. Located on the beautiful Welbeck Estate in North Nottinghamshire in the heart of Sherwood Forest, the school offers fully equipped, spacious training facilities, and offers a wide range of practical, hands-on courses in butchery, curing and smoking, brewing, cheese and ice-cream making, pickling and preserving. Welbeck, Nottinghamshire SCHOOLOFARTISANFOOD.ORG
SEASON - The Exclusive Cookery School Set in the grounds of Lainston House, an Exclusive Hotel, near Winchester, SEASON offers modern purposebuilt kitchen facilities housed in a renovated 17th-century well house next to bountiful kitchen garden.
SEASON was born out of a passion for food and dining, and the team invite everyone to embrace their own passion for food and hunger for knowledge. Part of Exclusive Hotels and Venues. Winchester, Hampshire EXCLUSIVE.CO.UK/ COOKERY-SCHOOL
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The Cookery School at Daylesford
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Set in 2,500 acres of organic farmland in the heart of the Cotswolds, the school uses ingredients from its farm and 20-acre market garden to teach a broad range of courses. With native breeds of lamb and beef, along with red deer, its own dairy herd, chickens, a creamery, bakery and smokery, the school is ideally placed to teach traditional skills of butchery, bread-making, and seasonal cooking. Awarded a threestar rating by The Sustainable Restaurant Association. Cotswolds, Gloucestershire DAYLESFORD.COM/COOKERYSCHOOL
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Taster copy ONLY Jean-Christophe Novelli is a 5/5 AA Rosette and multi-Michelin Star winning chef who has previously been voted AA Chef’s Chef of the Year and also won the Egon Ronay Dessert of the Year award. Amongst many other titles and awards, he was privileged with an Honorary Doctor of Arts from Bedfordshire Universtiy for his dedication to his craft and his outstanding achievements in cooking. Jean-Christophe’s passion for passing on his wealth of culinary knowledge to others, led him to open his own cookery school back in 2005 with his partner Michelle. The Novelli Academy is based in his personal kitchen at his beautiful farm house in the picturesque countryside of Hertfordshire in Great Britain. The cookery school was voted amongst the ‘Top 25 Cookery Schools in the World’ and has increased in popularity ever since.
Courses with Jean-Christophe are interactive and fun - whatever your ability - and you will learn how to cut salt, sugar and saturated fat without compromising on flavour or texture. Jean-Christophe also offers bespoke, hands-on cookery experiences for your corporate group.
Tea Green, Hertfordshire JEANCHRISTOPHENOVELLI.COM
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To the Manor Learn Eckington Manor, nestled in the Avon Valley on the border of the picturesque Cotswolds, is where you will discover something different and very special. Your time at Eckington Manor can be spent exactly as you please, brushing up on your cookery skills, relaxing in their luxurious bedrooms, sampling some of the delicious foods on offer or simply soaking up the countryside air. Whatever your wish, their friendly team ensure that you have a wonderful and memorable time here.
Pickles, who believes that life doesn’t get much better than good food in a relaxed, enjoyable atmosphere. The Cookery School is an essential part of the farm’s diversification. Perfectly complementing each other, both enable the long term sustainability of the landscape. Wherever possible ingredients are sourced direct from the farm.
feature individual artworks and period furniture. The perfect escape to relax from a day at The Cookery School perhaps before dinner. Dining at the Eckington Manor restaurant is equally personable. With diners from the school, rooms and locality, also those who travel from far and wide to sample the quality produce grown on the Eckington Estate including their award-winning beef and Worcestershire lamb.
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Home of BBC MasterChef Professionals Winner 2015 Mark Stinchcombe and his wife, Sue Stinchcombe, who share the helm as Head Chefs, adds a unique dimension. Also featured on BBC1’s The Apprentice.
Facilities are second to none. The courses are fun, relaxed, aimed at all levels of ability and taught by their inspirational tutors. Gain new skills, kitchen confidence and a repertoire of new dishes.
Accommodation is intimate and individual. Each of the bedrooms are unique and
Located in an Area Of Outstanding Natural Beauty, Eckington Manor consists of 260 acres of water meadow pasture. Consisting of delicately balanced river habitat it is essential that the whole farm is managed in an environmentally sensitive way. As a result, the farm is managed under the government’s Environmental Stewardship Scheme which aims to achieve the highest level of environmental conservation. Overseen by entrepreneurial owner, Judy Gardner, founder of The School in 2004 after selling her family business, Garners eXperience a private cookery masterclass with BBC Masterchef Winner Mark.
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Judy Gardner, founder of Eckington Manor, with her highland cattle
The Gift of Food and Learning Experiences
Cooking fresh, moreish, nutritious food can really improve your health and happiness, so it’s no surprise that everyone’s taking cookery lessons these days. Yet with more than 1,000 cookery schools in the UK, how do you find the best class for you? The answer is to make sure you book with an Independent Cookery Schools Association (ICSA) school.
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You might dream of spending a week on beautiful Dartmoor, perfecting your macarons at the renowned Ashburton Cookery School. Or, perhaps you wish to seek inspiration at Tante Marie Culinary Academy, whose distinguished cookery courses run from beginners’ lifestyle classes to professional Cordon Bleu diplomas. Those with an interest in London’s vibrant food scene might choose to learn Malaysian or Peruvian cookery at the prestigious Leiths School of Food and Wine, set up by Prue Leith in 1975. It has the widest programme of amateur and professional courses in the UK. Meanwhile, out in Surrey, Squires Kitchen’s International School has been teaching the art of cake decorating and sugarcraft since 1987, covering everything from the basics of beautiful baking to working with chocolate. And, down in Kent, you can learn from the legendary and charismatic celebrity chef Rosemary Shrager, whose classes including ‘Pasta, Risotto & Gnocchi’ and ‘Flavours of Asia’.
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Near Winchester, in the stunning grounds of the exclusive hotel Lainston House, Season is just a stone’s throw from Lainston’s brimming kitchen garden. Classes are diverse: from show-stopping meat dishes and knife skills to glutenfree and vegetarian cooking and more.
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Vegetarian food is a real art form, so why not get a taste from the experts at the Vegetarian Society Cookery School in Greater Manchester. They create delicious cuisine in small groups in a fun and friendly atmosphere. With courses for both professionals and home cooks, you’ll love the ‘Regional Indian Cuisine’, ‘Beat the Heat’ and ‘Vegan Toolkit’ courses. Finally, baking aficionados will love the Bertinet Kitchen in Bath, where Richard Bertinet offers specialist courses in breadmaking, pastry, Viennoiserie and patisserie at all levels, as well as a range of other courses. Whichever cookery class you choose, you can be sure that if you book an ICSA school, every detail, from insurance and equipment to teaching and course content, has been rigorously inspected to make sure you get the best experience — so you can book with confidence and enjoy a great new world of food.
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Ideal gift All ICSA accredited schools in this guide accept our new ‘Greatest British Cookery School’ gift vouchers. You can buy securely online. Send via email for that last minute present or order gift wrapped with a personal message. Ideal for Christmas! For a list of participating ICSA members and for secure online purchase visit gourmet-experiences.co.uk
Greatest British Cookery School Gift Vouchers Available online
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Cyrus Todiwala OBE – the ‘Sustainable British Kitchen’ experience Cyrus Todiwala OBE, chef proprietor of Café Spice Namasté in London, has always lived and cooked ethically. Considering how his actions effect his environment is just a way of life for the Bombay-born chef.
world’s oldest Monotheistic religion. My wife and business partner, Pervin,and I are devout Parsees and we live and abide by the principles of our faith,” he explains. “For Zoroastrians, there are a few basic tenets, including: ‘Good thoughts, good words, good deeds’; ‘Charity until death and beyond’; ‘and ‘Man must never defile nature as nature is sacred and we must all work in tandem with it.’
where I was born were special and to be used sparingly.” Coming to the UK, Cyrus admits he was surprised to find a wasteful society where the meaning of reuse, recycle, reduce were not commonly practised.
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While the rest of the UK has been catching up with this philosophy over the past few decades, it’s second nature for the chef whose refined, elegantly spiced cooking has won awards and seen him cook for royalty, presidents and international celebrities. He and his team created and executed the first Diamond Jubilee luncheon for the Queen in 2012. Cyrus moved the family to London in 1991, where they have remained ever since at the helm of Café Spice Namasté (Namasté means ‘a warm hello’ in Hindi).
Blending traditional Indian and classical French culinary techniques and flavours, they have held a coveted Michelin BIB Gourmand for 18 years. They are pioneers in the UK hospitality industry’s campaign for the environment and sustainability; Cyrus puts his compassionate nature down to his faith. “I lived for a few years in a part of India where the religion is Zoroastrianism, the
“This has been preached since 2500 BC. The last bit is of crucial essence here and what we should all stand for and nurture and care.” Cyrus says that his childhood in India has also shaped his attitude. “I lived in a part of India where water was very scarce, power supply was erratic often non-existent and everything had value. Wastage was uncommon and using things over and over again was the norm, conservation was the key word here for everything,” he says. “We also grew up using only local produce and sourcing nearby, anything coming from far way places like Bombay
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“I could not understand why perfectly good things had to be thrown away. This led to lots of research and finally we found a company in the early 1990s that would take away good reusable and recyclable waste, but unlike India we would have to pay rather than be paid for our good waste.” Today, Cyrus is delighted that Britain is more knowledgeable about recycling though he says he still pays a high price to stay true to his principles. “It’s the amount one often has to pay that may dissuade people from becoming more green in their outlook towards their businesses and environment,” he comments. At Café Spice Namasté, they take pride in all they do, from procurement to energy usage, to suppliers. Café Spice Namasté sources almost 100% of its meats and produce from Britain. The team cook
with first-pressed rapeseed oil; make inventive use of rare cuts of meat and lay great emphasis on using in-season British vegetables. He says, “It has given me great joy, having adopted Britain as our new home, to develop, nurture, and hold relationships with farmers across Britain.”
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“Several years ago we realised that the best produce anywhere was right here in Britain and that we have the best practices in farming anywhere in the world. Besides, all of us have an obligation to Britain in terms of us at the very least earning our livelihoods and that of our family in Britain and we must as best as we can protect and support all things British.”
CAFESPICE.CO.UK MRTODIWALASKITCHEN.COM eXperience unique flavours of Mr Todiwalas sustainable kitchen. Visit Gourmet-experiences.co.uk
“A special meal or stay away has to focus on the complete experience...� gourmet-experiences.co.uk
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‘“Design is a key ingredient to compliment a gourmet experience,” says eminent designer, restaurateur and co-owner of Bibendum Restaurant in Chelsea, which itself has undergone a renaissance after 30 years’ by Sir Terence Conran.
I can think of few things in my career that have proved more satisfying than providing customers with the complete experience a restaurant can bring – good food and drink, comfort, friendly service, conviviality, entertainment and companionship all under one well designed roof. In the perfect restaurant everything comes together to provide a total experience and good design doesn’t need to be constantly restyled or follow fads and fashions.
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Restaurant design is one of the most challenging briefs you can give an architect or interior designer, but when you get involved you quickly realise that it is also one of the most interesting and creative jobs you can take on. I don’t think there is a single recipe for creating the perfect restaurant but the most successful restaurant is one where all the components work well together. As with any design project though, before the creative stage you have to get the basics right. You may well have a clear idea of how you want the restaurant to look, but before you can begin detailed planning it is vital to address the complicated logistics of accommodating utilities and supplies. Be Social!
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I think the design at Bibendum has been a tremendous success and the elegant, light filled restaurant with the sun streaming through the stained glass windows remains one of my favourite rooms in all the world. Our cheerful mascot Monsieur Bibendum still watches over the room with ebullient cheer.
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Some people seem to view well designed restaurants with an element of suspicion – that somehow a beautiful space may mask deficiencies in the cooking. But I disagree, good food tastes better in beautiful surroundings and if the cooking is excellent, why shouldn’t the restaurant interior reflect such quality? Nunc est Bibendum!
Sir Terence Conran
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“Modern Thai cuisine, fusing British seasonal ingredients.� Chef Suree Coates Thai Masterclass, Shropshire Be Social!
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Thai Experience Chef Suree Coates has become a regular at British food festivals. Much acclaimed for her focus on traditional Thai cooking, fused with seasonal regional ingredients at the House of Lords, and more recently crowned Midlands Best Restaurant by the prestigious Waitrose Good Food Guide 2016 and as a ‘Hidden Gem’ 2018.
She has a fondness for great presentation and decorates her dishes vibrantly, with edible flowers and other ornamentation making her food as pleasing on the eye as it is on the palate. She has also developed a remarkable repertoire as a pastry chef, creating dishes that tantalise the tastebuds and are as pretty as a picture.
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“Every night, people will find me at the stove of The King and Thai, in Shropshire. I’m ever-present; I’m not the sort of chef who flies the nest to do personal appearances or star turns elsewhere. When people come to my restaurant they know exactly who’ll be cooking their food: me.” Named best Thai chef in the UK. Winning the 2012 Thai Chef of the Year for the whole of the British Isles . Chef Suree’s success was down to one simple ingredient: authenticity. Though she likes to play with presentation and make her food as pretty and artistic as can be, the flavours that her guests taste are, she insists, the same as those that she first cooked back in Thailand.
“I’m obsessed with food. At the weekends I love to stay in the kitchen and come up with new creations. The possibilities for food are endless: the only limit is your imagination.” “My passion for Thai cuisine has never dimmed. It’s my way of sharing my culture. Thai food is the freshest in the world. It’s healthy, it’s about great flavour and it’s about being creative and daring. I’m sharing the food of my childhood and my life. It’s for other people to adapt, enjoy and eat. I hope they relish every mouthful.”
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Experiencing a Dream by Michael Caines MBE Chef Patron Lympstone Manor, Devon Since working as an ambitious young chef at Raymond Blanc’s Le Manoir, Michael Caines MBE aspired to run his own top-class hotel. Lympstone Manor is his dream come true.
Caines has achieved Michelin stars, an MBE, and television success, but Lympstone Manor is the pinnacle of his illustrious career.
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Lympstone Manor has been open for less than a year and expectations are high for the South Devon country house hotel with exquisite dining and luxurious accommodation. Receiving rave reviews from critics and visitors, this refurbished Georgian mansion house with stunning views across the Exe estuary is already being touted as a major new benchmark in the hotel scene.
Lympstone Manor, owned by acclaimed chef Michael Caines, has not had time to achieve guide book ratings yet Caines’ reputation is ensuring that the country house’s restaurant and rooms are regularly booked up by gourmands eager to sample the delights of his long-held dream.
“Lympstone is a dream come true in so many ways,” admits Michael, who was previously at the helm of Devon’s Gidleigh Park under then owners Paul and Kay Henderson he was there for 21 years and held two Michelin stars for 18 years.
“This has been my dream since I walked into Raymond Blanc’s Le Manoir as a young chef in the late 1990s. I knew there and then that one day I wanted to open my own hotel. “32 years later I’m doing my own version, creating my own story.” Michael spent three years under Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. He has great respect for him, considering Raymond as ‘a mentor and a dear friend’. Raymond has already been
eXperience Lympstone Manor, including private guided garden & kitchen tours. Search Gourmet-Experiences.co.uk
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Experienced Perfection Simpsons, Birmingham Since joining Simpsons almost 25 years ago, Luke Tipping has become one of the most accomplished chefs in the UK. He formed a potent partnership with legendary chef and restaurateur Andreas Antona back in the 1990s and the pair have since established Simpsons as one of the region’s best Michelin restaurants with rooms. Luke disputes the notion that chefs should be working 18 hour days, believing that maintaining a healthy work/life balance is more important. Thanks to his proven ability to train and get
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the best from his team (Glynn Purnell is among his protegĂŠs), Luke is still able to do both legs of the school run and eats dinner with his family before heading in to the restaurant for the evening service. In recent years, the restaurant has undergone a transformation in terms of design resulting in a bright, modern dining space inspired by the colours and shapes of nature. Driven by seasonality and excellent provenance, Simpsons food is superb all year round. Gourmetexperiences
Taster copy ONLY The popular cookery school was closed in January 2017 to undergo a major refurbishment and reopened as Eureka Kitchen six months later. The new facility will be led by Simpsons head chef Nathan Eades. Nathan will be the regular host of the weekly cookery schools and chefs’ table. Simpsons Eureka Kitchen is a state of the art kitchen with many high end features, such as controlled induction, which will allow for much more handson experience in a professional kitchen set up.
As well as the weekly cookery school which takes place every Saturday, Eureka Kitchen will host a Chef’s Table, Private Dining, Development Kitchen and Wine Tasting Area. The kitchen can also be hired for corporate events, making it an ideal venue for team building, training and company away days. Birmingham SIMPSONSRESTAURANT.CO.UK
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“Shuck ‘em” Bentley’s has been serving some of London’s best seafood and feeding the hungry shopping masses for over 100 years, a haven for fresh oysters and grilled fish from around the British & Irish Isles and has been under the watchful eye of Chef Richard Corrigan for the past 10 years.
Set in the heart of London’s theatre district, The Oyster Bar is relaxed, witty but serious about seafood. “Shuck ‘em” they say, opening more fresh oysters than any other London restaurant, often more than 1,000 a day!
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Richard is the chef patron of Corrigan Restaurants, which operates Bentley’s Oyster Bar & Grill, Corrigan’s Mayfair in London and Virginia Park Lodge in Ireland. He is lauded as one of the greatest chefs of his generation. London
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“It’s an opportunity to test out ingredients, suppliers, staff and customers” before he launches a more permanent project next year. As a pop-up restaurant with a short lifespan, Adam isn’t expecting to add any more stars to collection and is enjoying the freedom of cooking purely for the customer and not for accolades.
Taster copy ONLY Testing Times: the pop-up experience Chef Adam Simmonds isn’t one to shy away from a challenge. Over 28 years, he has worked and been trained at some of Britain’s most renowned kitchens, under some of the world’s greatest chefs including Marco Pierre White, JeanChristophe Novelli and Raymond Blanc. He has twice earnt a Michelin star, was named Hotel Chef of the Year at The Cateys, and won the starter course Be Social!
on the BBC’s Great British Menu. Unfazed by a phenomenally successful career, he has taken on his toughest test yet: a completely open, small popup restaurant in London’s Soho. Named ‘The Test Kitchen’, his tiny, temporary restaurant opened in April this year and has a short lease that extends until March 2018. The restaurant is a return to the capital for Adam who has recently spent time as head chef at Michelin Star Danesfield House in Marlow and The Bath Priory.
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A pop-up is no easy option, especially for an established chef with a reputation to maintain. The Test Kitchen is essentially one big chef’s table where diners and chefs can interact while dishes are cooked up and served in front of them. There is no place to hide and space for the small team of eight staff is at a premium. Everything they do is under scrutiny from the customer. It’s a vibrant and fun atmosphere for the customer, although Adam confesses it’s been a whole new experience for a chef who prefers to keep himself to himself. “It is completely open, diners can see and watch exactly what’s going on. You can’t have a bad day, there is no hiding place. People naturally want to talk to you. “At the beginning that was quite tough to manage. Usually I keep myself to myself but you can’t do that. I have had to look at myself and be more open.”
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Adam sees the restaurant as a learning experience for himself as well as for diners wanting a glimpse and a chat with the award-winning chef and his team. “I have learnt masses about business and what pitfalls to look out for. We’re forever changing and improving things.”
become more creative in using cheaper ingredients with skill and imagination. “A key ingredient in some of the best restaurants I’ve worked and eaten in, is to bring something surprising to the table. It’s not necessarily about expensive produce, it’s about using more economic ingredients and giving them the ‘wow’ factor. It’s no longer about fois gras and caviar. From a business point of view you have to be cost effective. I like to create dishes that are simple in approach but complex in structure.”
of opening and we were on tenterhooks. There are things that we’ve taken on board and we’ve reaped the rewards of those changes and will bear some of the points in mind when we launch our permanent site next year. Having said that, our reviews by the genuine paying public have been positive and supportive.
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Adam admits that the truly open restaurant experience isn’t for everyone, and is philosophical about the occasionally negative review amongst the overwhelmingly positive ones online.
Adam likes to support British producers where possible, sourcing much of his meat and seafood locally.
Within the first few days of opening he received a visit from renowned restaurant reviewer Jay Rayner, in which Adam was sorry to receive what he describes as a ‘kicking’.
With rising food prices he says it is vital that chefs
“It was hard on the team. It was still in the first few days
“The Test Kitchen is the ultimate shop window for what we’re all about. It’s a fun, vibrant and exciting experience that offers something a bit different. It’s cool and completely transparent.” Adam is still seeking the perfect spot for the new restaurant but is expecting to create a similar concept in the capital as his pop-up. “We’re learning a lot and will bring some of our best ideas with us while leaving behind the ones that don’t work so well. It will be open plan but there will be more space, so the interaction won’t be quite as full-on!”
Test Kitchen eXperience with Chef Adam Simmonds? visit gourmet-experiences.co.uk
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Greatest British Off-Road Gourmet Experience The Verzon House in its own right would be a destination retreat for any gourmand. Passionate about their local terroir, with their family stock descending from, and remaining to be Herefordshire farmers.
the true spirit of adventure in its purest form. Over 30 miles of carefully managed trails in an area of outstanding natural beauty in the grounds of Eastnor Castle, just 10 miles from The Verzon House.
Passionate about Great British ingredients, from English wines, to their own single estate Chase Spirits, and of course the ultimate British icon, the Land Rover. The perfect ingredient to add a level of exciting and sophistication like no other.
Coupled with attentive hospitality from Kate Chase and her team, and informed mixologists creating the perfect Chase Cocktails, they are the perfect ingredients for the ultimate country pursuit experience.
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Luxury Lodges with Michelin Star Dining Experience, Oxfordshire Panshill Luxury Accommodation in Oxfordshire, provides tranquil Luxury Wooden Lodges. Ideally located just near Nut Tree Inn, Top 50 gastro Pubs 2017, and for those who need a retail experience, close to Bicester Outlet Village.
All set in a peaceful and quiet woodland location. There are acres of woodland for a leisurely stroll & a picnic. Nestled in the heart of the countryside close to many attractions include the sleepy spires of Oxford. Just a short walk for Michelin Stared ‘Nut Tree Inn’ featured in the UK top 50 Gastro Pubs.
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Range of purpose built Luxury Lodges, each with a private optional hot tub, alongside bungalows & quaint and comfy en-suite rooms, each one personally decorated to a high standard by owners Tracey & Ian Adamberry.
Oxfordshire PANSHILLACCOMMODATION.CO.UK
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"…Chef Patron Mike North’s greatest "…Chef strengthPatron as a chef Mike North’s is his ability to add modern greatest flourishes withoutstrength losing as a chef his ability sight of what it is means to run to add modern a proper pub – locals nursing flourishes pints at the bar arewithout welcomed losing sight as eagerly as pilgrimsoftowhat his it means to run a cooking.” proper pub2017. – locals Top 50 Gastro Pubs No nursing pints at the 31 bar are welcomed as eagerly as pilgrims to his cooking.”
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Top 50 Gastro Pubs 2017 No 31
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Rural Dine hungry & Stay for more? eXperiences? visit gourmet-experiences.co.uk visit gourmet-experiences.co.uk
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Exclusive Hotels & Venues include: Pennyhill Park / Lainston House / South Lodge / The Manor House / Royal Berkshire / Fanhams Hall / ‘SEASON’ Cookery School
Country House Hotel eXperiences? visit gourmet-experiences.co.uk
They are creating a winemaking tradition here and paving the way for more growth. The UK wine industry is one of the fastest-growing agricultural sectors in the UK and is bringing significant growth to the rural economy through job creation to tourism and providing a longterm, sustainable product that involves fewer food miles.
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There are a growing number of vineyards open to the public, giving a chance for wine enthusiasts and leisure tourists to enjoy all that they offer, and providing an added element to a stay in the countryside. Interactive and hard copy maps are now available to help find a vineyard to visit. In a country that sells one of the widest ranges of wines from across the globe, English wines are a noteworthy success story, with their own world-class credentials, ongoing growth and exciting future. Now surely is the time to get behind this exciting range of wines. For more information on the vineyards and wines of the UK visit: ENGLISHWINEPRODUCERS.COM
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A Foodies’ Paradise The White Hart in Fyfield, Oxfordshire, is described as a “Foodies Paradise” by the Oxford Times. It is a place for food to be enjoyed and memories to be made.
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Food is Modern British, fresh and seasonal. Chef owner Mark, is passionate about the provenance of his ingredients and has developed a large kitchen garden, which supplies the restaurant with an abundance of fruit and vegetables. The kitchen team make the most of the produce around them by foraging in local woodlands for seasonal delights, such as wild garlic and elderflowers. Local farms and producers are supported and food miles are kept to a minimum.
Husband and wife team, Mark and Kay Chandler, are hands on in every way and share their passion and enthusiasm with their team of staff, who are first class.
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Experience British Spirit William Chase has made the humble potato his business. The potato farmer from Herefordshire made his fortune in artisan crisps before launching Chase Distillery and creating Britain’s first Single-Estate vodka and gin range.
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William’s career has not always been plain sailing; his successes have come off the back of many challenges. With innovation, determination and a pride in British produce, he has created what have become award-winning and trail-blazing products. In 2008, the family built one of the UK’s first start-up distilleries in 200 years; there were only around seven other distilleries producing most of the gins and the vodkas on the market. At the time, there was a law on the minimum size of still so William invested in the world’s tallest copper distillation column. The law was then changed but William had an industrial sized still - which he called Ginny - ready and waiting to turn potatoes into spirit. [cont’d...]
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Top Tips for Buying Fish (and what to avoid!) by The Seafood School at Billingsgate Market There are some basics to remember when choosing fish…
Red gills… the breathing apparatus of a fish should look fresh and be red or pink. Avoid those that have brown gills, this would indicate the fish has been out of water for a long time
Taster copy ONLY First glance… it is possible to take one look at a fish and assess quality. Natural clear gloss, vibrant colour and bright appearance to the skin are all key quality indicators. Avoid any that look dull or dry in appearance. Aroma… a fresh fish will smell sweetly of ozone and of the sea, some will have an herbaceous almost ‘woody;’ aroma. Avoid fish that smell strongly of seaweed or ammonia. Firm body!... a fresh fish will be firm to the touch (with the exception of hake, which can be very soft). Very fresh fish will still be in a state of ‘rigor’, indicating that it has been out of water for a short period of time. Oil rich fish including mackerel, herring and sprats are at their best in rigor. Fish that is soft to the touch is usually past its best.
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Beady eyes… look at the eyes, the cornea should be clear and convex in appearance. Eyes that are sunken or look cloudy should be avoided. Shellfish?... bivalve shellfish including mussels, oysters and clams should have tightly shut and undamaged shells. If they are damaged or open and won’t close after being sharply tapped , discard them. Lobsters or crab should be alive or cooked or frozen when purchased. And don’t forget… all fish is best stored packed in ice, this will slow deterioration. Tips supplied by The Seafood School at Billingsgate Market.
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Full of English Promise With a reputation as the world’s most expensive spice, saffron is usually considered an exotic ingredient from far-flung Eastern countries.
impressive list of local and national businesses who have used saffron in many varied dishes – not just spicy or Eastern-inspired cuisine. “River Cottage have supported us from the beginning; we have been into Fortnum & Mason doing a talk and cookery demonstration with the chef; the chef at the Eight Bells in Saffron Walden is currently developing a recipe for a cookbook using our saffron; and various chefs including Mark Hix have written articles and recipes using our saffron.“
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But there’s a restaurant secret that has long been kept under wraps: Some of the world’s best saffron is grown here in England, in the Essex and Devon countryside. Family business English Saffron, based in Saffron Walden, supplies rich red hand-picked saffron grown in British countryside to top chefs, producers and Fortnum & Mason stores. The honey-sweet saffron is highly regarded by some big names in food: Hugh FearnleyWhittingstall’s River Cottage business has supported the business from its beginnings five years ago; and celebrated chef, restaurateur and food writer Mark Hix has written articles and recipes using English saffron. English Saffron owner David Smale has also appeared on programmes such as The Hairy Bikers Food Tour of Britain and Gardeners’ Question Time. It seems the business, which is also run by David’s sister, Penny Attwood, is not such a covert operation after all. Penny says that they’re delighted to have had backing from an
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With several small plots around Essex and Devon, Penny says that people are often surprised to see the vibrant crocus fields blooming from mid October. The autumn flowering crocus (Crocus sativus) should not be confused with spring crocuses which are poisonous. The three orange stigma in the centre of the flower are the saffron and are painstakingly picked by hand. The flowers are harvested over five weeks from October to December. “Everything is done by hand – the corms and the flowers are extremely small and delicate. This is why saffron is so expensive,” she says on their online shop a tin containing 0.2 grams of saffron sells for £7.50.
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Making sense of the art of perception: the ‘sensory experience’
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When we sit down to a meal, few of us think of the processes going on in our brains or consider what effects our senses have on our dining experience. But for psychology professor Charles Spence and chef Jozef Youssef, these are exactly the criteria they consider before serving up a gourmet extravaganza. Engaging diners’ emotions and senses is nothing new. Celebrity chef Heston Blumenthal of The Fat Duck Group has long been challenging our perceptions, working with Professor Spence for 15 years. Professor Charles Spence’s research looks at the role of attention in multisensory perception. The Professor of Experimental Psychology at Somerville College, Oxford, is particularly interested in how senses alter our dining experience. For Spence, a favourite example of playing with perceptions is Heston Blumenthal’s beetroot and orange jelly
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Heston Blumenthal OBE The Fat Duck Group
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Giant Puffball
Field Blewits are a gourmet mushroom, much coveted by chefs, and available in most French markets. These mushrooms grow in grassy fields, they are also a late fruiting species, normally available from late October and through November. Like many other grassland species they grow in rings. From the top they are a relatively non distinct mushroom but once you have picked them the key identifying feature will become clear.; their downy stem is flushed with violet. Like most wild mushrooms, Field Blewits must be cooked before eating. These really are a lovely mushroomy flavoured mushroom though with a good firm texture if cooked properly. Much coveted by chefs all over Europe you would have to pay roughly 10 times as much for Field Blewits than for your normal button mushrooms.
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Wood Ears Foraging eXperiences? visit gourmet-experiences.co.uk
Focus on award-winning food photographer Guy Harrop: Creating an Imagery Experience Looking closely at Guy Harrop’s photograph Three Chefs in a Boat, you can’t help but wonder how three such big culinary characters came to be squeezed in a small fishing boat in Padstow. The photographer has perfectly captured celebrated chefs Rick Stein, Nathan Outlaw and Michael Caines MBE in a tiny wooden boat. It’s a well-known image that somehow feels iconic.
to take place at Stein’s restaurant in Padstow.
seafood
with off-camera remote flash and taken on Nikon cameras.”
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Three Chefs in a Boat, Padstow; was taken by Guy at a restaurant guide launch. The photoshoot was scheduled
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“On the day, we managed to persuade them all to squeeze into a tiny wooden boat, complete with fishing rods, and off they rowed down the Camel Estuary with me shooting from an adjacent boat. The whole setup was fun and the chefs were great sports; they embraced the idea, rowed around the estuary as directed and genuinely had a good laugh in front of the camera. The shots were lit
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Originally trained as a reportage photographer in a busy news agency, Guy learnt early in his career that everything was about delivering high quality images to tight deadlines. He was quick to catch on to the importance of first impressions and striking up a rapport to get the best out of people. It’s a skill that serves him well in his work as a food photographer. [cont’d...]
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Taster copy ONLY “What a good shot, celebrating a great guide with two brilliant chefs! At the time the image was taken I had two thoughts, the first being; I hope it doesn’t sink! The second was are we actually going to make it back. Luckily Rick is not only a good cook but a good oarsman!” Chef Michael Caines MBE
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Recipes kindly donated by Signature Chefs Recipe Books Celebrating the Greatest British Chefs, Venues and Producers, Signature Chefs Recipe Books champion the sustainable, British seasonal recipes. The following ‘GREAT EIGHT’ seasonal recipes are kindly donated as a taster.
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Featuring beautifully illustrated recipes from some of the Greatest British Chefs, utilising the best British ingredients. Each hard backed book is hand finished in England to the highest standards, supporting Great British publishing.
Heart of England & Wales. Featuring 75 Chefs, recipes and features. Including over 15 Michelin stars and BBC Masterchef Professionals 2015 winner. South West & Channel Islands. Over 200 pages of recipes and profiles by each South West county, illustrated by award-winning photography and Michelin starred venues. Shop and search recipes online: Signaturechefs.co.uk Featured chef herb picking image at ‘Belmond Le Manoir’ by David Griffin Photography. Featured in Signature Chefs Heart of England & Wales
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RECIPES
Creating your own dishes at home can be an eXperience in itself. Sourcing fresh, seasonal British ingredients from local markets and specialist suppliers can be part of the eXperience in itself. Hungry for more recipes? Visit signaturechefs.co.uk
HIX Oyster & Fish House Lyme Regis, Dorest
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The White Hart Fyfield, Oxfordshire
The White Hart in Fyfield, Oxfordshire is described as a “foodies’ paradise”. Privately owned by Mark and Kay Chandler. Growing lots of their own produce and preparing everything fresh in their kitchens.
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Ashburton Cookery School Devon
The Ashburton Cookery School is one of the UK’s top cookery schools offering inspirational cookery courses led by professional chefs. With over 40 cookery courses to choose from, designed to suit beginners as well as experienced home cooks we will teach you to cook with imagination, passion and enjoyment. If you want to take your cookery skills to the next level we have a cookery course for you. ashburtoncookeryschool.co.uk
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Dudwell Cookery School Somerset
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The Moat House Acton Trussell
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The Walnut Tree Monmouthshire, Wales Lauded as one of Britain’s most enduringly successful chefs. He currently holds a Michelin star at The Walnut Tree, Monmouthshire, Wales. Throughout his illustrious career, he has forged a unique style with a string of timeless dishes.
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Paul Ainsworth At No 6 Padstow
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The Bertinet Kitchen & Bakery Bath
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Gloucester Services Gloucestershire
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Experiential Growth
A special meal or stay away has to focus on the complete experience, says GourmetXperiences creator and MD James Day. As someone who has worked in the hospitality industry for a quarter of a century, and as an enthusiastic foodie myself, I’ve long understood that a great dinner or night away depends on many different factors. A memorable meal is more than the sum of its parts: if the food is right, the ambience is there, service is smooth and you’re with great company, it can all add up to an evening that will stay with you forever. As MD of Gourmet-Lifestyle and founder of GourmetXperiences, I have had the pleasure of meeting gourmands, chefs, producers and independent hoteliers and restaurateurs who consistently say the same thing – to transform an average day or night out, you have to offer that extra special something. Be Social!
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This is how GourmetXperiences – offering online exclusive hotel and restaurant experiences – started life. We teamed up with some of Britain’s most skilled chefs, glorious restaurants and best-loved hotels to offer experiences that went far above and beyond mediocrity. The celebrated restaurateurs and hoteliers we work with have a passion for creating the ultimate event. From the best quality, sustainable ingredients, through to skilfully prepared dishes, attentive service and restaurant design, every detail is vitally important. Many offer extra Meet-the-Chef experiences, exclusive taster menus or more unusual add-ons as the metaphorical ‘cherry on the cake’. We know from our own experience and research that customers will save up to spend money on a Michelin-starred menu if they know that the chef and his team have put everything into creating a first-class customer experience; they’ll splash out on that Great British Experience if they feel they are receiving value for their money.
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This guide highlights some of our favourite chefs, accredited cookery schools and venues, all of which bring something extra to the table – whether that be through education, information or inspiration. Extensive voucher customers and gourmet-lifestyle membership research found that far from cutting back on eating out or stay-cations, people are simply choosing more wisely.
The questionnaire of our lifestyle club members, diners and stay-cationers showed that – despite worries over austerity, rising food prices and Brexit – people were still spending their money on special occasions, but expected greater ‘added value’ for their hard-earned cash.
70 percent said they were more likely to purchase British fare over the next 12 months. Reasons cited for this patriotic shift included improved quality of British produce, support for UK farmers and producers, and a desire to eat more healthily and sustainably. British hotels and restaurants can’t afford to rest on their laurels if they want to attract travellers from home and abroad. The hospitality industry needs to go that bit further to offer customers an unforgettable ‘bespoke’ experience. It’s not all about price – and with rising food and operation costs for restaurants, they have to go that bit further to satisfy the needs of their diners. GREATEST BRITISH GourmetXperiences highlights some of the best value experiences that money can buy.
The survey also showed a clear trend towards supporting British hotels, restaurants and produce. 61 percent of respondents said they’d be taking more overnight stays in the UK this year than in previous years, and more than
For more information go online to our new website at gourmet-experiences.co.uk.
hungry for more? visit gourmet-experiences.co.uk
Happy 180th Birthday! 2017 is a very special year for Hospitality Action, the industry’s charity. Established in 1837, they have been there for those who have no one else to turn to, working tirelessly to ensure individuals and their families are never left in need. In their special birthday year they are aiming to raise £1.8 million.
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Registered Charity No. 1101083
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You are helping them to do it! A percentage of sales from every copy of this guide are donated to Hospitality Action PLUS profits from some of the online GourmetXperiences donated by generous Chefs across Britain. Please search for ‘charity experiences’ at gourmet-experiences.co.uk @Gourmet_life #HA180 @HospAction
hungry for more? visit gourmet-experiences.co.uk
Taster copy ONLY A celebration of Great British chefs, producers and accredited cookery school experiences. Supported by hospitality industry leaders and charities. Focusing on sustainability and the importance of education to ‘inform, educate and inspire’.
In Association With
“Learning to cook really well needs a good and inspiring teacher. Where better to find them than in this guide?” Prue Leith OBE Co-Founder Leiths School of Food & Wine
Excellence in cookery skills & training
Hungry for more? gourmet-experiences.co.uk
RRP £15 includes charitable donation
ISBN 978-1-903360-22-4
9 781903 360224 © Gourmet-Lifestyle 2017