Catering News April 2016

CATERING N E W S APRIL 2016

SARTORIA RESTAURANT NOW OPEN WITH FRANCESCO MAZZERI AS PIERRE GAGNAIRE JOINS ROUX FAMILY TO JUDGE ROUX SCHOLARSHIP 2016 ESTEEMED EXECUTIVE CHEF JOINS ONE

WARWICK PARK

JAMIE OLIVER’S FIFTEEN CORNWALL BIDS FAREWELL TO HEAD CHEF

CHEF PATRON

C on te n t s - Apr i l 2 0 1 6

Cucina Restaurants awarded Vegetarian Society Approved Status

04 11

Pierre Gagnaire joins Roux Family to judge Roux Scholarship 2016

05

Jamie Oliver’s Fifteen Cornwall bids farewell to Head Chef

07

Sartoria restaurant now open with Francesco Mazzeri as Chef Patron

09

Editor

Jason & Ihra Atherton to launch Sosharu in Clerkenwell and Seven Tales Bar

12

Rhug Estate Review with Lord Newborough Interview

15

Acklam Hall opens for business in Middlesbrough

16

Ellory, with Matthew Young and Jack Lewens

C on t a c t s

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LATEST NEWS

Cucina Restaurants awarded Vegetarian Society approved status For the second successive year, products and dishes of artisan school catering company Cucina Restaurants have been licensed to carry the Vegetarian Society

Esteemed Executive Chef Joins One Warwick Park Creative leader in culinary arts Marco Goldin has been appointed new Executive Head Chef at One Warwick Park. Set to open in Tunbridge Wells’ historic Pantiles district this June, Italian born Goldin will drive the creative concept behind the elegant 39-bedroom hotel’s new 75-cover restaurant, L’AMORE. With over 20 years’ experience in food service operations, Marco’s culinary career spans across the world with positions held in Andorra, Dublin, Saint Lucia, Italy and London.

Previously Head Chef at Cantina Del Ponte – part of D&D London Restaurant Group and Senior Sous Chef at South Kensington Italian eatery Daphne’s, Goldin’s appointment secures One Warwick Park’s desire to become Tunbridge Wells’ most sought after destination.

Taking part in a grueling MasterChef style cookery challenge, Goldin completed against a number of respected hopefuls for the revered position which he takes up from the end of the month. With a taste of what’s to come at L’AMORE, Marco’s winning dishes included Butternut Squash and Tortelloni with Butter, Crispy Sage and Shaved Pecorino,

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Black Ink Cuttlefish Risotto, Stewed Monk-Fish in Tomato Sauce and Tiramisu with Ripple Rhubarb Compote Cheesecake.

With a sophisticated interior incorporating a visually stunning double height Atrium, Marco’s Italian flair and penchant for excellence will enable L’AMORE to reach its full epicurean potential.

Using the best fresh and simple ingredients, L’AMORE will reinterpret Mediterranean small plate dining, offering a new culinary experience to Tunbridge Wells.

No newcomer to hotel hospitality trade, Goldin spent his years in Italy assisting with the set up of the four-star Hotel Villa Altura in Padova, Italy’s Veneto region. Commenting on his new Executive Head Chef position Goldin said, “I’ve been looking for a new challenge and searching for a role which could provide this for a little while now. The chef trials

were demanding and proved I’ve found what I’m looking for with One Warwick Park. I’m looking forward to starting work on the menus and developing my own individual style.

With 75 covers, L’AMORE is the ideal size for my style of cooking and I can’t wait to experiment with new flavours and techniques to provide new combinations.”

Louise Clark, Managing Director of Markerstudy Leisure, owner-operators of One Warwick Park said, “From the moment we spoke to Marco, we knew he was the right fit for us. We’re delighted to have such a respected Head Chef on board to help turn our plans into a reality. Securing Marco Goldin goes a long way to establishing One Warwick Park as Tunbridge Wells’ destination of choice for discerning guests.”

One Warwick Park will welcome guests from June 2016.

One Warwick Park

Approved trademark.

This accreditation gives continuing assurance to students and staff that all vegetarian dishes served in its restaurants are of the highest quality, free from animal fats and containing no GMOs. The innovative catering company, recently endorsed with The Soil Association’s Gold Catering Mark for food quality and provenance, works with partner schools to develop allotments and gardens to grow fresh produce for school kitchens.

Vanessa Brown, Head of Business and Catering Services at

the Vegetarian Society said: “It’s great to have a school catering company showing this level of commitment to its vegetarian customers. Having its vegetarian dishes licensed to carry the Vegetarian Society Approved trademark gives reassurance to both parents and children. With three in ten people in Britain saying they have reduced the amount of meat they eat in the past twelve months it also makes good business sense too.”

Cucina’s Director of Food, Sam Davies, said: “This award recognises

our commitment to providing food of the very highest quality and we are delighted to be receiving it for a second consecutive year. Providing our customers with the widest possible range of daily options is a really important part of our quest to make school food the very best it can be. We consider our vegetarian choices to be a central part of our food offering, which is why we actively plan our vegetarian menus with all of our customers in mind, not just those who are vegetarians.”

Pierre Gagnaire joins Roux family to judge Roux Scholarship 2016 The Roux family are delighted to announce that legendary three star Michelin chef, Pierre Gagnaire will join the judges at this year’s final as Honorary President of the Judges.

Michel Roux OBE: “I am so delighted to share the Roux Scholarship with my great friend, Pierre Gagnaire as Honorary Judge alongside my son, Alain and nephew, Michel in their debut as joint chairmen. Quite simply, Chef Michel Roux Jr. Pierre is a unique talent whose capacity for brilliant I can live up to expectation; I am innovation is unrivalled and really looking forward to the day.” enjoyed across the globe in his Alain Roux: “I’m looking forward acclaimed restaurants. No wonder more than ever to this year’s he has been chosen by two of our scholars as their stagedestination of competition; we have six strong finalists, the presence of Pierre choice, an incredible tribute.”

Gagnaire will be very special and Pierre Gagnaire: “It is a great for the first time we will be live honour to be a part of this event. streaming the awards ceremony I have huge respect for the Roux to allow anyone without a ticket, brothers who were the pioneers of to share the excitement online via French cuisine in Great Britain. This www.rouxscholarship.co.uk” is a unique event promoting our Frederick Forster, Roux Scholar culinary culture and allowing the 2000: “Mr Gagnaire is a chef I next generation of chefs to come followed because I admired his out of the shadows for good. I hope

use of seasonal products to create stunning, imaginative dishes. My time in Paris, with him, taught me to continually respect my ingredients and treat them in a way that allows the product to be cooked and shown at its best. Prior to going to Gagnaire, I would say that my style was overworked and complicated, when I came back, all that changed and to this day the philosophy of simplicity still remains. It has been one of the greatest experiences in my life!”

CATERING NEWS / 05

Michelin-Starred Eneko Atxa of Azurmendi To Open a Basque Restaurant at One Aldwych Hotel One Aldwych Hotel London and Azurmendi Bilbao, are delighted to announce their partnership to launch an informal Basque restaurant and bar.

Eneko At One Aldwych will open in Summer 2016 and will feature three Michelin-star Chef Eneko Atxa’s inventive interpretation of traditional Basque country cuisine, inspired by Azurmendi but delivered in a relaxed and friendly fashion.

Top chefs team up to raise money for vulnerable people in charity cook off Some of the country’s top chefs teamed up with Cyrenians and Edinburgh College to lay on a gastronomical spectacular and raise money for society’s most vulnerable people.

The Cyrenians hosted an evening of fine dining and entertainment at the college, with a seven-course tasting menu created by some of Scotland’s best and most high-profile chefs. The college’s professional cookery and hospitality students got to work alongside the chefs in the kitchen and service, giving them a great opportunity to learn from the best.

The event was the culmination of Cyrenians’ #tellyourstory campaign, which has been highlighting attitudes to poverty and those excluded from family, home, work or community. Guests included some of the inspirational local people who

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have featured in the campaign, and whose lives have been turned round by the Cyrenians. Entrepreneur Sir Tom Farmer plus many more of the charity’s supporters and partners, including high-profile local businesses, also enjoyed the cook-off event.

Chefs included Daniel Mellor from the Observatory restaurant at The Glasshouse Hotel; John Newton from Apex International; Neil Forbes from Café St Honore; Sebastian Kobelt, Patissier and Chocolatier from Linlithgow; Brian Grigor, head chef of the Michelin-starred Number One restaurant at The Balmoral Hotel.

Guests at the event voted for the dishes as the evening progressed.

The winning dish was the Edinburgh College students petit-fours. They served up blackberry and apple pate de fruit, salted caramel chocolates, orange and fondant truffles, and white chocolate fudge.

Funds raised through the cook-off event will go towards Cyrenians’ work including its homeless prevention service; befriending

The Covent Garden restaurant is the brainchild of Eneko Atxa and Kostas Sfaltos, One Aldwych’s General Manager, who commented: “Eneko has incredible vision and passion for Basque cuisine and shares the same standards of quality, quest for innovation and respect for traditions as we do”.

Eneko’s Azurmendi is currently ranked number 19 in The World’s 50 Best Restaurants and his Bistró Prêt À Porter has a Michelin Bib Gourmand. He says: “We aim to create an unpretentious modern take on rustic Basque cuisine, based on quality ingredients, simplicity and culinary heritage. One Aldwych Hotel is the perfect partner for this joint creation”. service for older people; recovery service for addicts; recruitment and skills centre; and food education.

The Cyrenians work to create opportunities for disadvantaged people by offering effective and lasting routes out of homelessness and promoting social inclusion. The charity focuses on four targeted areas of service: family and people, home and housing, work and skills, and community and food. “

L AT E S T One Aldwych Hotel, a member of Leading Hotels of the World, opened in 1998 and continues to be one of London’s most acclaimed luxury hotels. Its many awards include Best Boutique Hotel in the World, London Luxury Hotel of the Year and Best Hotel in London.

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Jamie Oliver’s Fifteen Cornwall bids farewell to head chef One of Cornwall’s leading restaurants and social enterprises, Jamie Oliver’s Fifteen Cornwall, is bidding farewell to head chef Andy Appleton after nearly 10 years.

It was Jamie Oliver himself who brought Andy into the Fifteen Cornwall kitchen. During his 10 years, he has designed menus and cooked meals that have delighted over three quarters of a million guests; overseen the training of over one hundred new chefs; nurtured over thirty local micro and small food businesses to bring innovative, high quality Cornish and Italian produce to the award winning table; and has helped lead Cornwall’s gastronomic revolution. Andy is now leaving Fifteen Cornwall to begin the next chapter in his celebrated culinary career.

Matthew Thomson, Fifteen Cornwall chief executive says, “Running a brigade of 16 chefs, often with the same number again of apprentices, is a big undertaking.

Fifteen Cornwall is one of the biggest restaurants in the region

and Andy has been central to our success. His commitment and creativity have inspired hundreds of chefs and apprentices and he will always be at the heart of our story.

I am very grateful to him for his unfailing support.”

Jamie Oliver says, “I’ve known Andy for a long time and he has done an incredible job in building Fifteen Cornwall’s reputation as a world class restaurant and champion of aspiring chefs. I’d like to give him a massive thank you for all his hard work, his leadership and his dedication towards the Apprenticeship Programme. He’s a great chef and I wish him well in whatever he does next.”

Andy Appleton says, “I came to Fifteen Cornwall to help out for one year – and that was almost ten years ago! It’s been a pleasure and a privilege to work with so many amazing people, chefs, apprentices and suppliers – and I am very proud of what we’ve achieved together. I’m confident that whoever comes next

will love working at Fifteen Cornwall as much as I have.”

As Jamie and the Fifteen Cornwall team wish Andy a sad farewell, the hunt is now on for an extraordinary food leader to guide the restaurant to new horizons.

Matthew Thomson adds, “With every farewell, a new adventure starts – and the search is now on for exciting new talent, to be part of our future Fifteen story.”

The executive chef role, which is open now for applications, is a full, varied and exciting position. The chosen chef will lead a culture of creative excellence and be integral to the strategic development of Fifteen Cornwall. He or she will have full responsibility for the kitchen, from training through to recipe and menu development. An extraordinary set of skills will be needed to nurture both talent and flavour in this unique ocean-side location – inspiring Fifteen Cornwall’s chefs, apprentices and customers.

CATERING NEWS / 07

Sartoria restaurant now open with Francesco Mazzeri as Chef Patron Following an extensive refurbishment, Savile Row’s Sartoria has re-opened its doors with renowned Italian chef Francesco Mazzei at the helm as chef patron.

With a new all-day dining menu including breakfast, the food at Sartoria will be a masterclass in classic Italian cooking, inspired by Francesco’s home region of Calabria and surrounding areas of Italy.

Francesco has created an all-day dining menu featuring dishes from his native Calabria and other regions in Italy.

Sartoria’s Italian heritage and

Brasserie Blanc Unveils a New Look by the Banks of the Thames Brasserie Blanc Southbank has reopened its doors to unveil a brand new look, bringing an inviting all-day restaurant to the banks of the Thames. A striking destination bar, alfresco terrace, stunning interiors and extensive private dining facilities, combined with a bold Spring menu make for the perfect brasserie in the heart of London.

location in London’s historic Savile Row are the inspiration for David d’Almada’s re-design of the restaurant. Having worked recently on projects such as The Arts Club in Mayfair and The Norman boutique hotel in Tel Aviv, D’Almada’s aim is to capture the glamour and romance

of Italy in its 20th century heyday.

The refurbishment sees the addition of a new bar and cicchetti counter, two private dining rooms as well as a 250-bin wine cellar where sommelier Michael Simms will host dinners and wine tastings.

Diners are instantly welcomed at Brasserie Blanc with a fantastic outdoor terrace, complete with olive tree oasis creating an idyllic spot to while away the afternoon with friends in this iconic city location.

Steps lead down to destination lounge bar, where diners can enjoy an aperitif or kick back with an afternoon coffee, post-work tipple or pre-theatre cocktail.

Beyond the bar, the main dining area boasts beautiful new décor with panelling and contemporary artwork, creating a tranquil and intimate atmosphere. Inspired by Raymond’s own kitchen, where friends and

family gather around the table to celebrate authentic French food, handmade ceramics and natural linens have replaced former white tablecloths to give a more relaxed feel.

A beautiful botanical theme and gorgeous food photography from Jill Mead alongside vintage floral prints complement the new dramatic lighting, cosy sofas and chairs.

The rear of the restaurant boasts two truly fabulous private dining spaces that can be booked for special gatherings. Partitioned with glamourous steel-frame glass doors and with its own bar, the space can be expanded for parties of up to 100.

Step into this spacious brasserie and sink into a comfy chair with a coffee, enjoy a leisurely lunch at the large weathered oak table, or indulge in a cheese plate from the dedicated cheese counter paired with a glass of wine. Whether it be a family celebration, a business meeting, or catch up with friends, Brasserie Blanc caters for all occasions.

CATERING NEWS / 09

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LATEST NEWS

Richard Davies to launch Celtic Manor restaurant Epicure Chef Richard Davies is to open a new fine-dining restaurant at Celtic Manor Resort near Newport in south Wales.

The move marks a return to Celtic Manor for Davies, who worked in the kitchens of the original Celtic Manor hotel at the age of 18 before going on to carve out a successful career as a chef, winning Michelin stars as head chef, first at Sawyards in West Sussex and then at the Manor House

Jason & Ihra Atherton from The Social Company to launch Sosharu in Clerkenwell and Seven Tales Bar March 2016 will see The Social Company launch its seventh London restaurant with the opening of Sosharu, a Japanese izakayastyle restaurant situated within the Turnmill Building on Clerkenwell

in Castle Combe, near Bath.

Epicure by Richard Davies will open on Saturday 13 February, in the same restaurant space as previously occupied by the resort’s former fine-dining option, Terry M. Davies said: “It feels like coming home and I’m exciting about the challenge of creating and developing a new fine-dining experience for Celtic Manor.

“I like to choose the best-quality ingredients – local where possible – and use modern techniques to create a memorable and exciting dining experience for guests.”

Davies has represented Wales

three times on BBC TV show Great British Menu and made it all the way to the banquet in 2013 with his winning dessert ‘strawberries and cream’, which was served at the Royal Albert Hall in aid of Comic Relief. The dish has been adapted for his new menu at Epicure by Richard Davies.

The news comes in the same week that 2013 MasterChef finalist Larkin Cen launches his first restaurant, Cen at Celtic Manor, serving a menu of pan-Asian flavours. In December it opened the doors to Steak on Six, establishing a seventh restaurant at the resort.

Road. A 40 cover cocktail bar, Seven Tales, will be located in the basement of the restaurant.

Sosharu is a collaboration between Jason Atherton and Executive Head Chef Alex Cracuin, who has worked within The Social Company for four years, previously sous chef at Pollen Street Social. In preparation for the launch, Cracuin relocated to Japan on a research trip, spending the year studying at the Kyoto Culinary School.

Atherton says “Sosharu is a complete departure from anything I’ve done before, which makes it that much more exciting for us.

This restaurant has been a long time in the making as we wanted to get it right – Alex has dedicated himself

to learning everything there is to know about Japanese food in the past couple of years and the result is some incredible cooking. I can’t wait to open the doors.”

Seven Tales cocktail bar will be reminiscent of the night-time atmosphere of Tokyo. The drinks menu will be inspired by Japanese culture and philosophies, such as Munenori’s Mojito, a twist on a mojito made with cold-brewed matcha, nigori, Cuban rum, tonka bean and absinthe; and Yugen, containing rose vermouth, citric acid, hibiscus salt and sparkling sake.

Designed by Shanghai based studio Neri & Hu, also responsible for Atherton’s Pollen Street Social, the striking interiors of the 75 cover restaurant will play with notions of Japanese domesticity. The ground floor will be framed by an abstract timber structure, inspired by traditional minka houses, evoking the intimate experience of sitting in a Japanese home. Downstairs, guests can experience the more urban side of Japan in basement bar Seven Tales, where Tokyo’s subculture is reflected through walls plastered with a bespoke wallpaper depicting Japan’s golden age movements in the early sixties.

CATERING NEWS / 11

RHUG ESTATE REVIEW

Rhug Estate is a popular name when it comes to quality organic meat suppliers in high end restaurants. Rhug Estate is found in Corwen in Denbighshire and is the main estate and home of Lord Newborough.

We had the wonderful treat of sampling a selection of an organic meat box and saw for ourselves why Rhug Estate is so widely used.

The Organic Aberdeen Angus Sirloin Steak was melt in your mouth good, with strong flavour and perfect tenderness. It was meat heaven.

We also sampled the Organic Whole Chicken, perfectly plump and the most wonderful flavoursome meat.

We caught up with Lord Newborough to ask more about his outstanding farm…

offer only the finest sustainable produce.

As well as the farm, Rhug Estate comprises the Bison Grill bistro, serving gourmet food for breakfast, brunch and lunch; a Farm Shop stocked with strictly local produce and delectable hampers; On The Hoof, a grab-and-go hatch; and mail order – perfect for athome gourmet.

You were at the forefront of organic farming, why did you decide to take this path?

Tell us about Rhug Estate…

Rhug Estate is an award-winning, organic field-tofork farm. We supply sought-after organic cuts of Aberdeen Angus beef, bison, chicken, salt marsh lamb and game to top Michelin-starred restaurants in the Far East, Middle East and London including The Dorchester, The Connaught and Shangri-La, and

I had a huge passion for sustainable organic farming, and always considered this when looking after my own diet so wanted to be able to provide organic and sustainable options for others. When my father passed away, I took a huge leap to turn what was then a low input, low output farm into a sustainable, organic farm, where all of the live stock enjoys a 100% organic diet and live free-range on clover-rich pastures. The farm has been visited by the Michelin inspector, in recognition of the brand name appearing on many Michelin-starred menus across the world – I’m really pleased with how far we’ve come along.

Do you supply restaurants internationally?

Yes, we supply some fabulous restaurants across the Middle, Far-East and Europe including – Burj al Arab in Dubai and Mandarin Oriental in Hong Kong and Zori in Croatia. We’re building on

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our international presence and I spend much of my time abroad meeting with restaurant owners and chefs - I’ve just come back from a two-week stint visiting Dubai, Thailand and Singapore.

How do you ensure your high quality?

Self-sufficiency of Rhug farm and its “circle of life philosophy” are paramount. Organic arable crops, vetches, beets and herbs (specifically cultivated to replace any need for artificial supplements and medicines) are grown on the farm to ensure the livestock have a healthy and balanced diet.

Hedgerows are allowed to flourish. The sheer scale of managing crop and livestock rotation to prevent the build-up of disease and toxins in the soil and animals is mind boggling. Natural remedies have to be used instead of conventional medicines. Provenance and traceability are key, no pesticides or chemicals can be present in anything on the farm. We use the local family run abattoir and the meat is returned to the estates purpose built maturation and cutting plant.

Slow growing breeds are chosen to ensure the end product has the best possible flavour and this is of course the ultimate goal, after all what is the point of being organic but tasteless? This is where Rhug excels, not only are we organic but we are producing some of the best meat and poultry on the market.

What advice would you give to restaurants considering offering organic meat?

When it comes to organic, it is all about quality, flavour and better health. Organic meat comes from animals that have been grown on our farm in a natural and completely stress-free way and this is evident in the quality of meat. Restaurants we work with pride themselves on the organic meat they offer and often list us on their menus to show to their customers that they are using 100% organic and top-quality produce…which customers seem to love.

Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides. More and more consumers are becoming aware of this so by using organic meat, you are adding another element of quality to your offering.

What do you consider your most significant accomplishment?

It has to be Rhug Estate! Since 1998, I have grown the Estate from just nine employees to 110 and we now produce organic beef, bison, lamb, salt marsh lamb, chickens, turkeys, geese, bison and game. It is the largest organic farm in Wales selling award-winning meat to some of the most prestigious restaurants… and we just keep growing.

What is your favourite choice of meat from your shop?

Bison! It’s a nutrient dense, low fat, low cholesterol meat with as many omega 3 servings as salmon and this really comes out in the flavour.

What upcoming plans do you have for 2016?

Projects in hand for 2016 are to increase the chicken output from 600 to 3,000 per week. We intend to complete several alternative energy projects and we are also introducing Stabiliser bulls to the Aberdeen Angus herd to improve the marbling within the beef.

Lord Newborough cannot resist a challenge and the key is to start small, learn along the way and build on great quality produce by not compromising on quality.

CATERING NEWSNEWS / 13 REVIEW & INTERVIEW / CATERING

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Acklam Hall opens for business Acklam Hall has officially opened for business.

The restaurant, ‘The Brierley’, is named after the architect Walter Brierley who designed the alterations to Acklam Hall, in Middlesbrough, in 1912 and serves homemade dishes from breakfast and lunch to afternoon tea and dinner. In addition, there is a fine dining option on a Friday and Saturday evening.

The Brierley offers two dining experiences- The Salon, which is open all day for breakfasts, lunches and evening meals as well as Sunday lunches, and the more formal Dining Room which offers a range afternoon teas a la carte fine dining.

North East chef Adam Anderson has been appointed head chef at Acklam Hall and is responsible for overseeing The Brierley restaurant and all event catering at the hall aided by his team of skilled chefs.

Adam is a well-known face on the region’s culinary scene and has previously worked at a range of restaurants all over the North East including Wynyard Hall, Jesmond Dene House and Newcastle Football

Club. Over the years Adam has worked under many established head chefs such as Steve Welch, John Connell, Alan O’Kane and David Williams.

Adam’s a la carte menu in The Dining Room includes dishes such as: - smoked rabbit, truffle puree and black pudding pastel; maple cured pigeon with braised spelt and crispy quinoa; and warm chocolate pudding with textures of orange.

The Brierley also offers breakfast and light lunches, sharing platters and evening meals all served within the relaxed atmosphere of The Salon.

The Grade I listed building opens its doors following a complex, multi million pounds renovation which has taken over 18 months with dozens of its rooms and features restored to their original grandeur.

The re-development of the 17th Century building will create over 20 new jobs in Middlesbrough as well as opportunities for dozens of local suppliers.

Adam Anderson said: “Managing the kitchen at The Brierley at Acklam Hall is such an amazing opportunity as it really is going to offer something very different- it’s full of surprises. It’s a great chance for

me to show my creative skills as we are offering a real mix of fine dining and comfort food as well as afternoon teas and other treats. There’s a major challenge ahead and I am looking forward to unveiling my food and team in the coming weeks.”

Martin Williams, from Acklam Hall Ltd, said: “We’ve spent many months seeking the right people to join our team at Acklam Hall as we’re offering something new and different in the area. Adam has exactly the right skills, ideas and experience to help the hall launch and grow in the coming year.

Adam is highly regarded in his field so we are very much looking forward to seeing him flourish in his new role with his team.”

The multi-million pounds redevelopment of Acklam Hall has seen the complete restoration of the building, which dates back to the 1680s and was home to Teesside’s Hustler family for almost 250 years, before becoming a school in the 1930s.

As well as The Brierley, Acklam Hall is home to four unique function suites for weddings and other special events, 18 serviced offices and a number of state-of-the-art conference and meeting room facilities.

Other notable rooms within Acklam Hall include: - The Drawing Room with its spectacular ceiling and views of Middlesbrough’s famous ‘Avenue of Trees’, which will be available for larger celebrations of up to 120 guests such as wedding breakfasts and evening receptions, conferences and larger business events; The Parlour, which will be used for private dining and civil ceremonies; and The Boudoir, which will be used for smaller celebrations and functions.

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LATE S T NEW S

Ramsay sees Versailles restaurant lose star The famous Michelin oracle of gastronomy revealed its new guide on Monday 1st February, taking one star from the big name British chef Gordon Ramsay.

Big name British chef Gordon

Ellory Take Matthew Young, an art and design lover who at art school began his accidental love affair with food, working at Neil’s Yard Dairy at the time. Then take sommelier Jack Lewens, the other side of the story; he began working with wine twenty years ago and recently opened Skye Gingell’s Spring.

Ellory is a product of both their passions, now open on the ground floor of Netil House, Hackney, the creative suite next to London Fields.

Young’s artsy past is in the décor – Ellory is a pepped out bistro with reused woods, clean new polishes and hard stones. Intelligent design in which simple seasonal food is made. Harnessing his interest in décor, Young designs his dishes

16 / CATERING NEWS

Ramsay’s Trianon restaurant at Versailles was downgraded by the country’s most prestigious gastronomic guide on Monday, dropping to just one star. His Bordeaus restaurant Le pressoir d’Argent gained its first star having opened just 4 months ago.

Elsewhere, French superchef Alain Ducasse, had a similar experience to Ramsay after earning a third Michelin star for his restaurant at Paris’s Plaza by how they’ll look first – then devises their ingredients. Carefully selected ingredients in early dishes will include turbot, chesnuts, anise, chicory and ginger ice cream.

Lewens’ Old World wine list will

Athenee hotel but he too lost one at the equally opulent Le Meurice.

The Plaza Athenee joins Le Cinq, where Christian Le Squer is the head chef, as the only two eateries to enter three-star territory this year, as the industry reeled after the apparent suicide on Sunday of top French chef Benoit Violier.

“Alain Ducasse took a brave decision to come up with a style of cooking based around the idea of ‘naturalness’” at the Plaza Athenee, the guide’s US-born international director Michael Ellis said.

“And Christian Le Squer is a real virtuoso. Every dish by Christian Le Squer is a real work of art, a shining example of what French gastronomy does best,” he added.

Meals at the Plaza Athenee, which is on Rue Montaigne in the 8th arrondissement of Paris, will set diners back anywhere between €210 and €380. suit a fluid eating style: a by-the-glass menu to share with a plate; or a full dining experience, the five-course tasting menu with pairings which’ll change daily.

Entries for National Chef of the Year now open The search to discover who will be crowned this year’s National Chef of the Year is underway as the Craft Guild of Chefs has opened the entries for this year’s competition.

Chefs have until Friday, 8th April, to submit their entry for paper

Ex-Duck & Waffle chef to head kitchen at new Fuller’s pub Duck & Waffle’s previous chef, Jacek Zywar, has taken on the role of head chef at the new Fuller’s pub the Sail Loft, Greenwich.

The sites kitchen will serve two floors of diners.

judging via the new National Chef of the Year website at www.nationalchefoftheyear. The dedicated NCOTY site will be packed full of latest news, advice and inspiration and will updated throughout the competition.

A shortlist of 40 chefs for the semi-finals will be revealed on 24th May following the paper judging on the 20th. This year’s heats will take place at Sheffield College on Tuesday, 14th June, and at Le Cordon Bleu Bl in London on Wednesday, 22nd June.

Wedne Only ten chefs will go through to the National Chef of N the Year final, which takes place at the Restaurant Show on Tuesday, 4th October.

For the first stage of the contest, competitors are co required to produce req a creative lunch crea

Award-Win Award-Winning Ston Easton Park Hotel Appoint New Head Chef, Martin Baker Ston Easton Park Hotel’s Sorrell restaurant are delighted to announce the appointment of new Head Chef, Martin Baker.

Martin brings a wealth of experience from award-winning kitchens all over the World having worked with both Gordon Ramsey and Marco Pierre White.

Speaking of his appointment, Martin Baker said: “I am delighted

menu for four guests that could be cooked-up within two hours. The menu must consist of a risotto starter of the competitor’s choice; a main course using a whole chicken, with appropriate accompaniments and a choux pastry dessert of choice.

The winning chef will receive a wide range of prizes including a culinary trip to one of the world’s top restaurants, stagiaire opportunities, equipment from sponsors and chocolate workshops. Best of all is the wealth of opportunities that earning this prestigious accolade can bring. The winner will go on to be part of the National Chef of the Year 'Hall of Fame', which really sets them apart from their peers and offers the chance to meet and work with their culinary heroes.

The competition is open to chefs who are 24 years or older as of April 1st 2016. Competitors may come from all areas of the hospitality business including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors and may be working in the UK or overseas.

to be joining Ston Easton’s much loved Sorrell restaurant. As one of the finest restaurants within Bath, it’s fantastic to join a kitchen that is already so well loved within the area. I’m excited to bring my culinary experience to the menu whilst continuing to grow the dishes that guests already know and love with fresh ingredients from our own garden.”

Martin’s rich pedigree of experience includes a whole host of award winning restaurants including Louisiana in Guernsey, Cadbury House Hotel, Seiont Manor Hotel and Tewkesbury Park Hotel, all of which were awarded 2 Rosettes.

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