Dudson 18 magazine english

VOL 1 DUDSON / 1800

THE BOOK

Tom’s Kitchen Birmingham

Two Birds One Stone Profile of a vibrant café in the heart of Melbourne’s fashion district

New Evo Ice, Concrete & Baguette Vintage Stonewash Urban style and function with added WOW!

Studio Sztuki Kulinarnej Krzysztof Matlosz shares his philosophy on teaching at the cookery school

SINCE 1800

DUDSON AROUND THE WORLD

The story behind the brand

Made in England since 1800

Featured:

01 Cinnamon Bazaar

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DUDSON AROUND THE WORLD

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Tom’s Kitchen

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Manifesto

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Cinnamon Bazaar

10.

The Harvest Story

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Studio Sztuki Kulinarnej

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The New Concrete

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The Royal Pug

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Evo Ice

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The Colours of Evo

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Tom’s Kitchen

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The Observatory

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Precision

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The Riverside Restaurant

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New Vintage

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Two Birds One Stone

In conversation with Richard O’Connell at the Birmingham restaurant.

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Bringing authentic Indian bazaar street food to London’s Covent Garden.

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In this issue:

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The Harvest Story:

05 The Observatory Brendan Robson shares his food philosophy and his biggest influences in the kitchen.

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Studio Sztuki Kulinarnej A glimpse behind the scenes into the

Krzysztof Matlosz on teaching, food trends

making of this authentic range.

and what makes a happy kitchen.

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p14.

03 The Royal Pug

Get in touch: Dudson UK - info@dudson.com Dudson USA - usasales@dudson.com Dudson Canada - canadasales@dudson.com Dudson Australasia - info-au@dudson.com

A quick Chaat with Rakesh Nair at Cinnamon Bazaar

06 The Riverside Restaurant Sous-Chef Ferdinand Reitz reveals his passion for cooking with locally sourced ingredients.

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Graham Hunter and Matt Crowther tell us about creating a neighbourhood pub in the middle of Leamington Spa.

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07 Two Birds One Stone

@dudsongroup dudson.com

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Profile of a busy breakfast/lunch café which is about much more than great coffee.

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The Dudson Family

Since 1800

Manifesto 200 years, one passion

Our customers create food for everyone to enjoy. Our products help this happen.

We’re proud our stunning ceramics are loved by hospitality industry professionals.

Generations

And we have been for nine generations.

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The passion of the chefs and caterers who rely on our long-lasting tableware is what motivates us. Every dining experience is a feast for the senses – how food smells, how it tastes and how it looks when placed in front of you.

From left to right: Katie, Mark, Max & Heather

Our customers understand that sourcing the best doesn’t just apply to ingredients.

We make them happy by making plates, bowls and dishes that help them delight their diners, day in, day out. Excellent produce, expertly prepared, exquisitely presented.

Building since 1800 We’re investors in relationships. Our customers rely on product performance, not just aesthetics.

Enduring, not elitist

Our employees devote time and talent to ensure high standards are never compromised.

Our products can make chefs think differently about how they frame their food. But they’re not for one-off masterpieces. They’re the most durable canvasses a creative cook can choose.

We reward this commitment with continual improvement and innovation throughout our business.

We don’t put our family name on anything we’re not proud of. And that means industrial toughness as well as inspirational design.

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Covent Garden, London UK

Cinnamon Bazaar

Picture the setting: bold colours,

Covent Garden, London UK

bazaar street food or Chaat, look no further

hand-painted graphics, hanging lanterns and the enticing smell of aromatic herbs and spices...

For an authentic experience of Indian

than the Cinnamon Bazaar in London’s Covent Garden. A bazaar is a meeting place to get together and share food, so it was the perfect place to catch up with Rakesh Nair, Group Development and Training Chef, to find out more about the concept...

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Rakesh Nair Group Development and Training Chef

How does the Indian bazaar translate into your food?

Rakesh: It all stems from moving the outdoor market inside. We focused on a range of Chaat dishes that bring street food into a restaurant environment. In bazaars, street food is all about speed! Serving your customers quickly, so there are no queues.

Our Chaat menu is based on this principle and Harvest plates were perfect for the rustic feel we wanted to create - fine china just wouldn’t feel right!

Bringing the feel of an outdoor market indoors

Harvest

OK... So, what kind of ingredients can we expect in your dishes?

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Rakesh: We incorporate cultural influences from all over the world including old trading routes through India and the Middle East - you will even see a link to Chinese food in our stir fries! Chaat are small sharing dishes that can be customised to taste using 10-15 prepared ingredients. There are two or three hot and cold dishes inspired by traditional street food on our menu, but we have added our own take and modernised it. The Watermelon Chaat is a great example of this.

Chaat is all about the speedy service

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What makes a dining experience here different?

What is important to you in your role here?

Rakesh: To us, it’s all about meeting to share food and conversation with friends and family - that is what creates the bazaar atmosphere.

Whether you want a few nibbles and a coffee, or a meal - all are welcome!

Rakesh: Without a doubt, the provenance of our spices. We have great relationships with local suppliers, but local spices have a different flavour because of variations in the climate.

For that reason, we obtain all our spices from India to make sure that the aromas and flavours are authentic.

What does your role here involve?

Rakesh: Well, I am always on the move across the group, introducing new menus and training our staff how to make the dishes - we all work together and change our menus on a regular basis. At the moment, for example, we are rolling out 4 different menus for Holi, the festival of colour, so I am very busy making sure everything is OK in our restaurants.

Restaurant: Cinnamon Bazaar Location: Covent Garden, London UK www.cinnamon-bazaar.com Photographer: Jon Ashford, London UK

Are there any trends currently influencing your menus?

Rakesh: Trends and fashions change! What is important to us is sustainability. We are really proud that the Cinnamon Club holds a 3 Star rating awarded by the Sustainable Restaurant Association. Respect for the environment is critical in our trade and we need to make sure we play our part.

Harvest embodies the rustic nature of Chaat

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Inside the factory

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The Harvest Story

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Stoke-on-Trent UK

Today’s dining styles reflect chefs’ passion 01. Casting

for embracing local ingredients and the

A Harvest creamer being carefully removed from its mould.

‘farm-to-table’ philosophy behind many provenance styled menus.

02. Clay throwing

Harvest has been specifically designed to echo May sound easy, but the technique takes years to perfect! Harvest deep bowls, expertly created, then dried ready for firing.

this recent trend in food culture. Here, we show you the skill and care that goes into making

03. Fettling and sponging

every piece.

Harvest

Harvest holloware fettled and sponged by hand, removing excess clay to ensure a smooth finish.

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The Harvest Story

Inside the factory

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07.

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04. Dipping

07. The final product

Stacks of Harvest plates waiting to be hand dipped in coloured glaze.

Authenticity is not only the word of the day in restaurant kitchens; it is reflected in the hand crafted look of Harvest, from its inspiration in the origins of ceramics, to the unique qualities of each and every piece.

05. Hand decorating Adding the glaze to the edge, bringing out the individuality of every Harvest piece. Rolled with precision time after time, creating the distinctive Harvest rim.

06. Quality checks

Photographer: Jonathan Keenan, Manchester UK Loop Photography Ltd., Blackburn UK

Harvest

Every Harvest item, in fact every item Dudson manufactures, is hand checked to ensure it meets the exacting criteria needed to carry the Dudson backstamp.

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Rzeszow Poland

Studio Sztuki Kulinarnej Rzeszow Poland We recently enjoyed a chat with Chef & Tutor Krzysztof Matlosz from Studio Sztuki Kulinarnej (Culinary Arts Studio), about the philosophy of the school, his students and

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what makes a happy team in the kitchen...

Krzysztof Matlosz - Chef & Tutor

What is the philosophy behind your teaching at Studio Sztuki Kulinarnej?

Have any recent food trends surprised you?

Krzysztof: We are a group of enthusiasts of good cuisine. We present what is inspired by nature, seasoned with a pinch of imagination and topped with love and respect!

Krzysztof: A couple of years ago I became interested in food pairing. With Heston Blumenthal’s food pairing theory we now have unexpected flavours - only creative geniuses like Heston would be able to connect caviar with white chocolate! I’d like to meet him someday...

Of course we teach the basics - techniques, product knowledge and to respect your ingredients - good products treated well will result in a dish of high quality. But, more than that, we need to inspire our students to develop creative thinking; to extend their knowledge and acquire new skills along the way.

How many students do you take each year, and at what age?

Krzysztof: I work with 5 to 8 groups of around 15 students of 16/17 years of age.

We are with them for four years during the best time of their lives, when they are embracing creativity - we cannot waste that.

Do you specialise in a particular cuisine at the school?

Products from across the range

Krzysztof: Trends in gastronomy change often but we cannot go crazy focusing on a trend that may have gone by the time the students finish their course!

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As a teacher I also have to work hard, improving my knowledge and skills to pass on to them. Exchanging experiences and knowledge with other chefs is empowering.

A good chef has no secrets - where would we be without Ferran Adrià or the Roca brothers - or any number of famous and well respected chefs?

A recent trend was to serve food on strange things: a piece of wood or metal; stone or even bone! Thankfully, that fad is now passing and plates are making a comeback.

In your opinion, what makes a happy kitchen team?

Krzysztof: Team spirit and co-operation.

A good leader is the foundation of a strong team and that person should be able to listen and offer support to every team member.

What is the importance of tableware to your students?

Krzysztof: I like them to serve a dish on several plates so they learn about different styles of presentation. I believe it encourages them to be creative. Having access to various styles of tableware is fundamental to their creative development - sometimes they surprise me with their ideas!

What will 2017 hold for the cookery school, do you think?

Krzysztof: I hope that we will have the opportunity for the students to participate in internships in Spain, Great Britain, Italy and Germany, where they will face new challenges and gain experience in professional kitchens to prepare them for the jobs market.

School: Culinary Arts Studio at the Hotel & Catering School Location: Rzeszow Poland Photographer: Krzysztof Matlosz, Rzeszow Poland

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New product

The New Concrete

1

2 During the last few years, there has

Ed Austin - Dudson Design Team

been a rise in the use of raw materials in hospitality interior design exposed brickwork, stripped back wood and concrete.

But the sympathetic conversion of industrial spaces goes much deeper than a trend and illustrates an honesty to the original style and function of a building. We sat down with

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Ed Austin from the Dudson Design Team, and asked for his take on this concept.

Concrete

1. Baguette Vintage Stonewash pictured here with Curve oval plates

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2. Concrete chefs’ bowl pictured here with a Curve plate

Where did this idea for industrial/urban interiors originate, do you think?

Ed: It has been a knock-on effect of the ‘sustainable’ influence on menus, which came to the fore five or six years ago. The provenance of local ingredients; the rise in the ‘farm-to-table’ movement; the authenticity of the setting - all these ideas are part of the same overall philosophy.

How did you come up with a tableware range to fit into this philosophy?

Ed: We have listened to our customers!

Concrete is our response to their demand for a product that would fit into a more industrial style of interior design. The soft grey complements a subtle colour palette of neutral and earthy tones, and also works with metallic materials like copper and brass, which are widely used to bring warmth to a more functional style of interior.

It reflects their desire for honesty. Honesty to the ingredients. Honesty to the building; and honesty to the tableware.

Is Concrete mainly suited to casual dining restaurants then?

Ed: No, not at all! Concrete can transcend its humble beginnings and also look luxurious.

Reminiscent of polished marble, it looks equally at home in a high-end restaurant. Think of highly polished concrete floors in art galleries for example, an effect echoed in the décor of restaurants like Alinea, Noma and el Celler de Can Roca.

The industrial/urban trend in hospitality design shows no signs of letting up in 2017 - according to 2017designtrends.com or the Morning Advertiser that predicts that this style will continue to grow into the pub sector.

3. Concrete plates

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Leamington Spa UK

If you are looking for welcoming and friendly, The Royal Pug hits the spot!

One of three Pug Pubs, it may be situated in the centre of Leamington Spa, but it remains true to the vision of owners Matt Crowther and Nigel Pinegar. It is undoubtedly a neighbourhood pub at the heart of the local community, offering well kept, locally brewed beers and simple food cooked well.

03 The Royal Pug Harvest

Leamington Spa UK

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General Manager Graham is not averse to donning his whites and getting stuck in as a chef

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Graham Hunter - General Manager Matt Crowther - Co-owner We sat down with Graham Hunter General

What inspired you to set up Pug Pubs?

Manager, and Matt Crowther Co-owner, for

Matt: The lack of a casual pub in relaxed surroundings with a quality food and drink offer - and of course, my pug Henri!

a chat, and it quickly becomes obvious why Pug Pubs have been so successful.

What are your principles when it comes to what food and drink to serve?

Conversation flows easily because they are approachable, open and friendly - traits clearly

Matt: Keep it as simple as possible. Always serve good stuff and make sure it’s accessible to all. We have a huge range of drinks, from entry level items to premium special occasion products - something for everyone.

reflected by all the staff and the overall ambience of The Royal Pug.

Graham: Not to alienate anyone and have offerings for everyone. We also pride ourselves on a cracking Sunday Roast with decent portions - proper roasties, and proper Yorkies!

hub of our local communities. We hold ‘knit & natter’ mornings; poker mornings; vintage swap shops; speed dating nights; live music nights; open mic nights; and art and wine sessions. We have simply taken the traditional values of the British Pub, and made them current.

Graham: Yes, flexibility is key. Some days we can have kids’ pizza parties in the afternoon and then after a quick change around, it’s back to being a Gin Palace for the evening session!

How do you stay ahead of the game?

Matt: We always look at what we can do better, and at what our guests would like to see. We have recently expanded our craft beer range for example, and got a lot more serious about coffee.

What makes a Pug Pub different?

Matt: We open at 9am for coffees & breakfast. We stay open all day and are the

Graham: It’s really important that we have something different to offer customers in Leamington. There are lots of chain pubs in

town so there’s absolutely no point in being the same. Obviously, we go out a lot for market research purposes, but we go all over the UK to make sure that we know what’s new and now and bring it back to The Pug. Is there anything exciting in store for Pug Pubs this year that you can share with us?

Matt: We are on tour. No, really, we are!

We have a 1960s caravan, which has been remodelled into a mobile bar and has recently been out and about at food festivals, weddings, and events. We are looking forward to getting out to a lot more events this summer so look out for us!

Restaurant: The Royal Pug Location: Leamington Spa UK www.theroyalpug.com Photographer: Stuart West, London UK

A homely and relaxing interior makes you feel instantly at home

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New product

Evo Ice Danny Goodall, Dudson Design Director

Ice - the colour for NOW! Traditionally, blue has not been a colour favoured by chefs and has rarely been seen in

We put this question to Danny Goodall,

We have been looking at pastel colours for a

Dudson Design Director...

while and feel that Ice is right on-trend and exactly what chefs are looking for. As a range,

Danny: Increasingly, chefs are using social

Evo is spot-on for a casual dining style, so Ice

media platforms to connect with their

adds a touch of sophistication to the existing

customers and the blue plate trend started

colours. It is available in a limited range, but

of tea shops of course. So why is blue so ‘in’ at

to emerge recently on Twitter and Instagram.

chefs can add a ‘pop’ of colour to Pearl for

the moment?

Chefs like Nathan Outlaw have been

example, with just a couple of pieces of Ice.

restaurants, except the old blue and white china

championing blue for fish dishes especially - perhaps illustrating their connection to the

There is no denying that the recognition of

sea and the whole experience on a plate idea

Scandinavian chefs has helped to generate

brought to the fore by experimental chefs like

interest in unusual plates, and Ice blends

Heston Blumenthal and Ferran Adrià. And the

beautifully into the Scandinavian colour palette

result is that blue is very much in demand!

of pale greys, white, beige, soft browns and blues - all colours we are currently seeing in

Evo Ice

restaurant interiors.

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Nature’s palette

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The Colours of Evo

1. Jet 2. Granite 3. Ice 4. Pearl

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5. Sand

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5

Evo

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Nature’s palette

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2

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1. Pearl 2. Sand 3. Granite 4. Jet 5. Ice

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Rustic yet refined; understated yet chic; Evo is a paradox.

Its homely charm and unpretentious style sits perfectly in any dining room. Full stop.

No matter if it is a traditional pub or a Michelin starred restaurant, Evo’s universal appeal lies in its ability to showcase any dish.

Evo

Beautiful and fit for purpose, its versatility is underlined by the choice of items in the range.

In five colours inspired by nature, the mix and match options bring unique character to any dining style.

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Birmingham UK

Founded by award winning chef Tom Aikens, Tom’s Kitchen is a collection of restaurants, delis and bars, using the best British produce to create a variety of dishes.

With an equal focus on the suppliers they work with and customer comfort, it is no surprise to see Tom’s Kitchen continuing to expand with a sixth restaurant opening recently in the Mailbox, Birmingham. We joined Richard O’Connell

Richard O’Connell Group Executive Chef

Group Executive Chef, to find out more about the brand...

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Why do you think the Tom’s Kitchen brand has been so successful?

Tom’s Kitchen

Richard: When Tom set up the Chelsea restaurant, he had a plaque made that said ‘food for everyone’. That is our founding principle - it’s about inclusiveness. Whether that’s a pie and a pint or someone looking for something different, we make sure there is something for everyone.

What do you want diners to take away from a night out at Tom’s Kitchen?

Richard: Simply that they remember the experience, have loved what they have eaten, and of course that they will come back!

Birmingham UK

Tom’s Kitchen is built around ethically sourced food and your support of British suppliers. Why is this so important, and how do you select new suppliers?

Richard: Good ingredients are crucial. You can’t take bad fish and create a good finished product, it just won’t work! You need great ingredients to make great dishes. We have discovered that the best way to find new suppliers is by word of mouth or even social media. Take CackleBean for example, our new egg supplier - I found them on Instagram!

Evo

Great ingredients brought together with care and attention to detail

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Where do you get inspiration from?

Richard: Obviously, we get inspiration from Tom. He visits all the restaurants regularly because they are actually his kitchens - not just in name only! We actively encourage input and ideas from our chefs. Collaboration in the kitchen really helps with inspiration for new dishes and it supports our overall value.

What is great about working here is that the specials’ board is owned by the chefs. So, at each Tom’s Kitchen, the chefs can create their own signature dishes for the specials’ board, as well as cooking Tom’s dishes. This allows the chefs to show off their own style and use the same ingredients but put their own twist on it.

How did Mac Fridays start?

Richard: I have to admit, it started as a bit of a gimmick. The idea was to take something really traditional and homely like macaroni cheese and see what else we could do with it - something to make it really special. It is of course based on our founding principle of ‘food for everyone’, and it has been a big hit!

My next challenge is to create the perfect ‘Buddy Burger’, a 1kg monster burger to share with your mate. The idea is that you pick from a list of ingredients/toppings and customise it to suit your taste. It is all about having a bit of fun with your mate...

What challenges are you facing at the moment?

Richard: It can often be difficult to get the right calibre of candidate with the required skills when recruiting for the kitchen. Our trainees need a lot of skills, but we have a lot to offer because we don’t just do the same thing all the time - they get experience in everything when working at Tom’s Kitchen.

Restaurant: Tom’s Kitchen Location: Birmingham UK www.tomskitchen.co.uk

Behind the scenes in Tom’s Kitchen

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Photographer: Jonathan Keenan, Manchester UK

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Peak of Vancouver Canada

The Observatory

Brendan Robson - Executive Chef

You worked here previously, right?

So, what drew you back?

Brendan: I had the opportunity to come back to an establishment that shares my philosophy of food - sustainability, local partnerships and communities. I have the freedom here at The Observatory to do whatever I choose with full support of the management.

Peak of Vancouver Canada

There is a ‘farm-to-table’ feel about the restaurant...

Brendan: Definitely, definitely... I have brought it back to what I tried to establish the first time - everything that goes on to a plate has a story behind it. I know my pig farmer, my neighbour supplies our salmon....

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So it’s all within arm’s reach?

Brendan: Yeah, I even take my kids to the pig farm so they can learn all about where their food comes from!

What changed while you were away, and what were you pleased to see had stayed the same?

Brendan: The main thing I noticed was volume - the restaurant had gotten so much busier than I remember? Every restaurant has chefs that come and go, and each with their own style of course, but The Observatory had gone away from the local farm, sustainable approach, so I brought that back.

Located in the Peak Chalet at Grouse Mountain, the Peak of Vancouver, The

One thing I am glad did not change is some of the people. For sure, I couldn’t run an operation like this without their support!

Observatory Restaurant menu typifies prime seasonal ingredients and reflects the food philosophy of its Executive Chef, Brendan Robson.

We caught up with Brendan and persuaded

Harvest White

him to tell us more...

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Local, fresh ingredients: Sturgeon with black olive purée

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If you could name one thing, one item or one person (or all of them), that has influenced your style in the kitchen, what would that be and why?

Brendan: I think my style started to change when I left the big corporate hotels and started working in smaller establishments. There are a few chefs that come to mind, guys who had passion for what they were doing - Grant Perry from Calgary or Max Ridorsi who is now up at Pemberton - not famous chefs by any means, but just good! The passion was there and you pick it up.

So those individuals are your biggest influences?

Brendan: I guess my biggest influence would be mass farming and knowing it’s not what I want to put into my body or my kids’ or my guests’ for that matter! I want to know that they are eating clean good food.

What do you love most about being a chef?

Brendan: Now? Being creative, teaching.

Teaching young chefs and seeing them succeed is really rewarding. The relationships I have? Yes, I guess the relationships I make with people, this is my favourite part of being a chef!

Now that you are Executive Chef, what changes should we look out for at The Observatory, if any?

Brendan: We have started with changes already! We want to make it more comforting.

For 40/50 years it has been known as a ‘fine dining’ establishment, not that this is going away, but we want to make it more approachable.

If you want to come in and have a glass of wine and five courses of food, then that’s fine.

But if you want to come in your jeans and have a craft beer and some good food, then that’s fine too! We want to make it less stuffy with the food, the room and the plateware - the whole experience!

Restaurant: The Observatory Restaurant Location: Peak of Vancouver Canada www.observatoryrestaurant.ca Photographer: Darina Kopcok, Vancouver Canada

Locally farmed Squash soup with crème fraîche and bee pollen

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Precision

We asked chefs what they wanted in a product.

1. Teapot with jug 2. Coffee pots

Precision was the result, with a variety of ‘well’ styles and sizes to offer chefs creative flexibility.

3. Deep plate

The fine edge underlines its elegance without

Contemporary, elegant, sophisticated

compromising longevity. Engineered with a flat rim profile for contemporary dining.

2

1

Precision

3

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Manchester UK

We settled back into our leather chairs,

Ferdinand Reitz - Sous-Chef

looking out through a glass wall on to

What inspires you in the kitchen?

an impressive view of the Trinity Bridge

Ferdinand: To be honest I get my inspiration from everywhere, every day. Social media platforms like Instagram for example, are great because you can see what chefs all over the world are doing. Another big inspiration would be going to the market. Seeing what vegetables are fresh and coming up with different ways to cook them - sous vide, marinating, confit - it’s not really inspiration, it is passion. Passion is what makes a good chef!

over the River Irwell, and asked Sous-Chef Ferdinand Reitz his thoughts on working at The Riverside Restaurant at The Lowry Hotel...

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Where does your passion come from, what made you want to be a chef?

Ferdinand: Growing up in Germany, cooking with my grandmother. We used to go to her house for Sunday lunch, and I cooked mostly traditional, local based dishes with her. She always shouted at me in the kitchen, so I became quite used to it early on!

You have worked in Germany, Austria and Switzerland before coming to England. Do you find cultural or food differences when cooking in different European countries?

The Riverside Restaurant

Ferdinand: No, there is no big difference in how people cook - it is the people you work with who make the difference! In Germany everything is planned and it is quite a strict hierarchy in the kitchen, but in England I have found more freedom in being able to do what I want to do.

Manchester UK

How does this work in a kitchen, is it a more collaborative approach here?

Luna & Evo

Ferdinand: Yes, my experience has been that the creativity is more spread out here and ideas can come from anyone in the kitchen. That is not to say that there aren’t German kitchens where creativity is encouraged, but it was not my experience...

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Is there a philosophy behind the cooking at The Riverside Restaurant, something that influences or underpins the menu creation?

Locally produced food influences the creation of dishes

Ferdinand: Well, trends play a part definitely, but we focus on what produce is locally available. We try to use as much from this area as we can, so of course this will influence the creation of dishes. Locally produced food is at the heart of our menu.

Have there been any recent trends that have had an impact?

Ferdinand: I think that street food can be as good as fine dining. In my opinion there is no difference, it is just the execution that makes the difference?

If you know what you are doing, your techniques are sound and you season well, then even street food can be Michelin starred!

Are there any exciting projects on the horizon?

Ferdinand: Our dairy party is coming up in around six months, which is a big event for our suppliers. At the moment we are working on a new menu for the Spring/Summer, and our seasonal menus change every month, so there is always something to work towards...

Is there anything specific that you look for in a plate, or is it always the food that dictates how it is to be presented?

Ferdinand: In my view, the eye is eating first.

The plate should complement the food. If you have something like the sea trout I showed you earlier on a plain white plate, it would not look as appealing as it does on your new product - Concrete. Plates are as important as the food, because they help to create that first impression in the eye of the customer.

Restaurant: The Riverside Restaurant at The Lowry Hotel Location: Manchester UK www.thelowryhotel.com

Plates should complement the food

Photographer: Jonathan Keenan, Manchester UK

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New product

New Vintage Up-cycling is in!

Vintage modern interiors are all about creating a sense of history within a

Baguette Vintage Stonewash

contemporary or industrial interior.

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Add an echo of the past with the charming rustic appearance of Baguette Vintage Stonewash cutlery.

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Melbourne Australia

Seasonal ingredients are at the heart of the menu

07 Two Birds One Stone

Eddie Athwal - Chef

The building itself is impressive: a new build featuring white panelled walls down one side and patchwork stained glass on the other, with cosy booths welcoming those seeking out a vibrant and hearty menu, from breakfast to late lunch.

Owner/operator Jag Nijjer (Jags) had arrived in Melbourne from India with a calling to be in the food industry. He found everything he could have wished for in Two Birds One Stone, purchasing the venue two years ago from cutting edge developers in the café scene, Nathan Toleman and Diamond Rozakeas.

Melbourne Australia

Jags has put together a great team, all driven by a desire for excellence in everything a good café has to offer: great food made in-house, exemplary service, and of course, fantastic coffee!

The rapid inner city expansion of Melbourne in Victoria, along with its reputation as a ‘foodie’ capital has largely

On hand at the coffee machines are baristas Andrew and Amanda, who always aim to deliver the finest of brews, whether your penchant is for a single origin espresso, or a good hot skinny latte. They have developed a number of interesting and diverse twists to the good old cup of coffee and love using Evo Granite cups for the added strength and durability needed in such a fast paced social hub.

been driven by a thriving café scene.

Harvest & Evo

Right in the heart of the fashion district,

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you will find Two Birds One Stone, a sophisticated yet homely 80-seater café.

Eighteen : The Book VOL 1

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The food inspiration comes from Chef Eddie Athwal. He honed his skills at the highly rated Auction Rooms Café in northern Melbourne, where he pioneered the innovative and creative food experiences he is known for.

The emphasis at Two Birds One Stone is on quality. Together with Sous-Chef Arky Bhatt (also from The Auction Rooms), he has created a vibrant and hearty seasonal menu with dishes such as house-made crumpets with rhubarb jam; crispy pork belly with Asian slaw and chilli on brioche buns; and all pastries and cakes are made in-house.

Eddie loves using Evo across the menu and he mixes the colours and shapes to create an eclectic style, making every dish ‘pop’.

A recent tableware addition has been the Harvest wobbly bowl, now used for a lunch special - tastes delicious and looks fantastic!

The Melbourne café scene has sprung from a long history of migration from all over the world. It is a heady mix of rich Italian, Greek and Chinese influences from the early to mid 20th century, through to India and newer Asian influences of Vietnam and Thailand, among others. Blessed with a climate that makes the cultivation of a wide mix of produce possible together with Melbourne’s mix of ethnicities and culture has fostered the creation of all styles of food which are then fused with a western sensibility.

This multicultural mix is no more apparent than what you will find at Two Birds One Stone.

Restaurant: Two Birds One Stone Location: Melbourne Australia www.twobirdsonestonecafe.com.au Photographer: Elleni Toumpas, Melbourne Australia

Great food made in-house, from breakfast to late lunch

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Eighteen : The Book VOL 1

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New for 2017 2

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1. Evo Ice

p22.

2. Concrete

p16.

3. Baguette Vintage Stonewash

p42.

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