Restaurant Industry News May 2018

R estaurant Industry News

MAY 2018

www.restaurantindustry.co.uk

Commercial Kitchen 2018 gains commercial association support

Fayre Share

to open in Victoria Park Village

The Corner House, Canterbury - Review

Home House appoints new Executive Chef

Sophie Michell

YUU Kitchen

opens in

Spitalfields

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CONTENTS

FEATURES

MAY 2018

10

NEWS 04

YUU Kitchen opens in Spitalfields

14

The Parlour introduce ÂŁ1 coffees to support sustainability

13

The Corner House, Canterbury - Review

CONTACTS

Editor Maria Lapthorn - editor@restaurantindustry.co.uk

Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - laura@restaurantindustry.co.uk

Fayre Share to open in Victoria Park Village

22

Sales Manager Alex Forbes - alex@restaurantindustry.co.uk Sales Executive Abi Ashworth - sales@restaurantindustry.co.uk Accounts Richard Lapthorn - accounts@restaurantindustry.co.uk Circulation Manager Jake York - subs@restaurantindustry.co.uk

Commercial Kitchen gains commercial assocation support

Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

May 2018 | Restaurant Industry News | 03

LATEST NEWS

THE PARLOUR

THE PARLOUR INTRODUCES £1 COFFEES TO SUPPORT SUSTAINABILITY Drake & Morgan’s Canary Wharf hotspot The Parlour has committed to offer its take-away signature coffees for just £1 to customers who bring their own cup. Eco-friendly guests can enjoy The Parlour’s rich London Calling blend – complete

with hazelnut and biscuit notes – in their take-away flat whites, espressos and lattes, which usually start at £2.35 per cup.

The move comes as part of bar and restaurant group Drake & Morgan’s

ongoing commitment to reduce waste and promote sustainability, and follows the removal of plastic straws from all of the group’s 22 sites in London, Manchester and Edinburgh.

LONDON KITCHEN SOCIAL EVENT CREATES CHEF ALCHEMY A group of chefs were given a rare opportunity to cook together, swap ideas and network at London Kitchen Social’s first event, held in North London.

The chefs, from London, Surrey and the South East, abandoned their own kitchens for the day to cook three unique signature dishes each – which were then photographed by London Kitchen Social’s founder, Majella O’Connell.

In the relaxed day session, held at a studio kitchen near Islington, each participant had a chance to sample one anothers’ culinary creations and discuss ideas around cooking techniques, sourcing ingredients and new food trends.

04 | Restaurant Industry News | May 2018

The resulting dishes were an intriguing combination of the hottest food trends, ingredients and innovations from cooking techniques and plating to the use of insects and burnt ash.

London Kitchen Social has been launched to give up-and-coming chefs an affordable platform to collaborate, develop their ideas and have their dishes photographed in a friendly, stress-free environment.

The first group event was sponsored

by London Supper Club enterprise, NC Supper Clubs and supported by First Choice Foods, supplier of top produce for hotels and restaurants who brought along some fresh, seasonal ingredients to sample. Award-winning Potter, Maham Anjum, who supplies

unique ceramics to chefs and top restaurants was also on hand to provide a range of plateware for each dish created.

Participant, Anthony Raffo, who secured a role at fine dining restaurant, Auberge du Lac after London Kitchen Social previously photographed his food, experimented with a number of trends and flavours including using burnt hay ash in his smoked meringue dessert. He also served up a Lambs liver and smoked eel parfait with Parmesan, toasted hazelnuts, nori powder and wild mushrooms on a ‘dish’ of stone and moss. Anthony comments: “What London kitchen social has achieved in my mind is a great relaxed pressure free networking environment – where

HOME HOUSE APPOINTS NEW EXECUTIVE CHEF SOPHIE MICHELL Luxury private members club Home House, located on Portman Square has appointed renowned chef and food writer Sophie Michell as Executive Chef.

With an impressive 20 years of culinary experience, Sophie is responsible for all food at Home House; including in The Restaurant, the House’s fine dining space, pan-Asian restaurant the Octagon Dining Room, the opulent drawing rooms, lounges and bars. Sophie will also develop an alfresco menu for The Garden Restaurant and will cover room service for the House’s 23 bedrooms and events.

Overseeing a team of 33, Sophie will develop and execute new menus throughout the House that reflect her impeccable training; whilst continuing her passion to create complete parity within the kitchen and encourage female chefs into the industry.

Sophie’s extensive career began at the respected Butler’s Wharf Chef School, where she trained

whilst working at two Michelinstarred The Greenhouse, as well as luxury hotel The Lanesborough in Knightsbridge, and members club, The Embassy. In 2013, Sophie became the UK’s youngest female Executive Chef at the Belgrave’s Hotel restaurant and, alongside an all-female team, launched Heathrow Terminal 2’s The Gorgeous Kitchen.

LATEST NEWS

SOPHIE MICHELL

Sophie Michell, Executive Chef, comments: “I am so excited to be taking on my new role at Home House, to have such an amazing platform for my food and to be working in such a historic and successful venue, is an absolute dream. I look forward to developing the food offering here and taking it to the next level.”

Andrew Richardson, Managing Director, said: “We are absolutely delighted to have Sophie on board at Home House. Her impressive experience offers a new level of dining for members and a new chapter for the House.”

plate up ready for the photography to start. The finished articles are some of the best I have seen in the industry and I can’t wait to use them.”

Another culinary sensation was top London Chef Dave Pigram who created one dish called ‘Trout Life’, a dish of cured trout, gin caviar, n2 smoked trout milk and crickets.

you have the freedom and platform to express yourself with like-minded people. I highly recommended it to everyone.”

Award-winning Cordon Bleu private chef, Daniel Britten, also experimented with some innovative tastes and flavours including a dish of Ox tongue with charcoal mayonnaise,

malted turnip, dandelion, asparagus and burnt radicchio.

Daniel, a BBC Masterchef finalist, comments: “Getting to work with Majella is a real honour and I really enjoyed being able to collaborate and network with other chefs on the day.

You can see how passionate Majella is when watching us chefs prepare and

Also attending were Brand Executive Chef, Jai Shaikh from Putney-based YumSa restaurant who created a stir with his Percebes Padcha (Goose necked barnacles) and freelance chef Wincie Wong who specialises in cooking her late mother’s traditional Burmese dishes for supper clubs all over London. Talented home cook, Antony Bacon completed the group, creating, among others, a dish of Yuk Sung.

The event was such a success that two more London Kitchen Social events are now planned for 10th May and 12th June May 2018 | Restaurant Industry News | 05

LATEST NEWS

THE SEARCH TO FIND THE MOSTSKILLED YOUNG CHEF IN THE UK GETS UNDERWAY The Craft Guild of Chefs has launched its hunt to find ten young chefs to put their skills to the test in The Young National Chef of the Year final. As well as revealing which competitions the semi-finalists will be seeded from, the organisers have also uncovered a challenging brief set to truly test the culinary skills of those cooking at the heats in June.

With a hugely anticipated wedding taking place on the 19th May and with the Craft Guild of Chefs being under Royal Patronage, the Guild is looking for dishes that would impress both the Royal family and some of the toughest chef judges in the country. Semi-finalists have been tasked with devising a celebratory two-course lunch menu reflecting the Royal Wedding of HRH Prince Harry and Meghan Markle. Chefs are given the freedom to interpret the lunch in their own way, but the main course and dessert must be produced and served within 90 minutes.

The organiser of Young National Chef of the Year and Vice-President of the Craft Guild of Chefs, David Mulcahy said: “To even be considered for a semi-final spot, a chef must already have been recognised in our industry or have been pushed into the culinary spotlight. We’re looking for the best young talent to cook in the final which is why we work with so many well-respected culinary competitions around the UK to seek out the chefs who have the skills to face this challenge. When planning their menus, we want competitors to focus on the sourcing of ingredients and seasonality, whilst the judges will be looking for good use of skills and innovation.”

The YNCOTY semi-finals will take place at Sheffield City College on Tuesday, 12th June and at Le Cordon Bleu in London on Tuesday, 19th June 2018. To earn a place in the semi-final, chefs must already have seen success in another UK culinary competition or have been invited to take one of the much sought-after wild card spots.

As part of the launch, the Guild has confirmed the six competitions in which semi-finalists will be seeded from: • The South West Young Chef of the Year • The North West Chef of the Year • Young North East Chef of the Year • UK Skills runner-up • Achievers of the Graduate Awards Kitchen Exam • The Chaine des Rotisseurs Young Chef.

The overall winners from the British Culinary Federation, the Royal Academy of Culinary Arts Awards of Excellence, World Skills UK and the Craft Guild of Chefs’ Graduate Awards will be automatically seeded a place in the final at The Restaurant Show on Tuesday, 2nd October 2018.

06 | Restaurant Industry News | May 2018

It has been announced that former winner of both the young and senior title, Mark Sargeant will continue his role as the ambassador for the competition and he said: “Working on Young National Chef of the Year is a role I love. The standard of cooking is always impressive, and I think this is down to the way we select the finalists, as well as the mentoring and support they receive from the wider industry, especially the judges.

This competition has helped create some of today’s biggest young stars including Danny Hoang, Ruth Hansom, Luke Selby and mostrecently, Danny Young. I have high hopes and expectations for the skills that will be shown at this year’s semifinals and final and can’t wait to taste the dishes.”

The Young National Chef of the Year is run in partnership with KNORR and is supported by Mash, Norwegian Seafood, Quorn Foods and Churchill.

It is hosted at Le Cordon Bleu, Sheffield City College and The Restaurant Show.

Chefs can see all the competition action by following the hashtag #YNCOTY, @Craft_Guild on Twitter and @craftguildofchefs on Instagram.

LATEST NEWS

THREE MICHELIN STAR CHEF, THOMAS BÜHNER IS COMING TO LONDON TO COOK WITH TOMAS LIDAKEVICIUS InterContinental London – The O2 is proud to announce an exciting collaboration between one of the world’s most revered chefs, Thomas Bühner who holds three Michelin stars at his restaurant ‘La Vie’, Germany, and Peninsula Restaurant’s incredibly talented Head Chef, Tomas Lidakevicius.

course spectacular, with Thomas Bühner creating five of the courses and Tomas Lidakevicius creating two.

Thomas Bühner is one of the today’s great culinary artists, sustaining three Michelin stars since 2012 at his famed restaurant, La Vie. He is also a member of Relais & Châteaux and Les Grandes Tables du Monde.

Over the course of three days, 28th, 29th and 30th June Peninsula Restaurant will be home to a seven-

Guests can expect beautifully crafted and unusual dishes such as Tomas’

‘Pike Perch | Charcoal | Sea Vegetables | Lemon Verbena’ and Thomas’ ‘White Asparagus | Squid | Caviar Imperial | Carbonara Style’.

Both chefs will bring their individual and celebrated styles to the meal, whilst ensuring both the chefs and their creations work in perfect harmony.

“I am so looking forward to my time at Peninsula Restaurant. It is a

A NEW RECIPE FOR SUCCESS AT GLH HOTELS - MARCO ZACHARIA JOINS AS NEW FOOD AND BEVERAGE DIRECTOR The former head of international food for Café Nero, Marco Zacharia, has joined glh Hotels as its new Food and Beverage Director.

our offering based on our guests’ feedback.

“Food and Beverage is a key focus across all our properties and I can’t wait to see, and taste, what Marco has planned.”

Zacharia’s new remit is to champion and evolve the hotel group’s food and beverage offering to focus on delivering consistently delicious dishes across the hotel group’s five individual brands and 17 properties.

The newly created role will see him working with the top kitchen talents in each of the hotels to develop new menus focused on locally sourced produce, developing talent and creating a number of destination restaurants across the hotel group’s varied and historic properties.

Marco’s first project has been to lead the development and relaunch of the Thistle Hotels’ food and beverage menu, launched earlier this month across eight sites, after just two months in position.

With a career spanning almost 40 years in the F&B and hospitality sector, including working as a chef aboard the QEII, heading up the School of Food and Hospitality at renowned Brooklands College, through to nine years at John Lewis,

In addition to his roles in and around international kitchens, Marco also recently spent time in the Middle East on catering and retail projects including launching the Fortnum and Mason brand in Dubai, before returning to the UK to take up his role at Caffe Nero, developing innovative food offers across the overseas markets.

MARCO ZACHARIA

which saw him oversee the design and launch of the first John Lewis Brasserie, Marco was the perfect choice to fill the new F&B Director role at glh Hotels.

Mike Magrane, Operations Director of glh Hotels, said: “We are thrilled to welcome Marco into the glh Hotels family, it’s a milestone moment for the group as we continue to evolve

08 | Restaurant Industry News | May 2018

Marco Zacharia, commented: “glh Hotels is on a transformative journey across its portfolio with a greater focus on F&B than ever before, making this the perfect time for me to join.

“My aim is to use my experience from the last four decades to harness and nurture the incredible talent we have in the kitchens and restaurants across the 17 properties driving forward some exciting changes that will deliver delicious dishes for our guests and build a reputation for excellence and innovation in the hospitality sector.”

LATEST NEWS marvellous space with jaw-dropping views of The Thames and Canary Wharf and I am of course excited to get into the kitchen with Tomas. He’s a real talent and one to keep a watch on.”

Says Thomas Bühner.

Tomas Lidakevicius, Head Chef at Peninsula Restaurant is creating some incredibly exciting and artful dishes.

Working previously at Texture, Galvin at Windows and City Social, Tomas has a wealth of experience that he brings to every dish.

His cookery style is modern, using unusual techniques and ingredients that surprise diners with every mouthful.

“I’ve been an enormous fan of Thomas for many years, he really is a culinary icon. To have him in my kitchen is such an honour.

Our cooking styles are very complementary, it’s worked out to be an incredibly exciting menu.” Says Tomas Lidakevicius.

THOMAS BÜHNER

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May 2018 | Restaurant Industry News | 09

YUU KITCHEN NEW OPENING

Former Nobu Chef Launches Filipino Menu “Asia’s Last Secret Cuisine” at YUU Kitchen Restaurant, Spitalfields.

Paying homage to former Nobu Chef Jon de Payingheritage, homageYuu to former Chef Jon de Villa’s KitchenNobu has added a new Villa’s heritage, Yuu Kitchen has added a new section to their menu dedicated to Pinoy classics section to their menu dedicated to Pinoy classics with a Jonny twist. with a Jonny twist.

The New York Times recently stated: “Filipino The New Times recently “Filipino foods areYork finally entering thestated: American foods are finally entering the American mainstream” and The Independent said last mainstream” and The Independent said last year: year: “Nicknamed as “Nicknamed as Asia’s Asia’s last last secret secretcuisine, cuisine,Pinoy Pinoy food is all about exciting vegetable food is all about exciting vegetableside sidedishes, dishes, salty slow salty slow cooked cooked pork pork and andlavish lavishsauces.” sauces.”

Guests can can expect expect to to enjoy enjoy PORK PORK SISIG SISIG Guests LOLLIPOPS, 7hr pineapple juice braised pig’s LOLLIPOPS, 7hr pineapple juice braised pig’s head, Japanese panko, chives, tangy adobo mayo, head, Japanese panko, chives, tangy adobo mayo, chicharron dust CHEESE AND UBE PUTO, steamed chicharron dust CHEESE AND UBE PUTO, steamed bun, spicy spicy house-made house-made chorizo chorizo Bilbao Bilbao (beef (beef bun, & pork) caramelised onion, avocado, roasted & pork) caramelised onion, avocado, roasted garlic aioli aioli CRISPY CRISPY PIG’S PIG’S EARS, EARS, 3hr 3hr slow slow cooked cooked garlic xx | Restaurant Industry News | May 2018

pig’s ears, honey soy glaze, sesame pig’s ears, honey soy glaze, seeds, pickled radish, chivessesame CHICKEN seeds, pickled radish, CHICKEN INASAL, ancho grilledchives chicken thigh, INASAL, ancho grilled chicken thigh, green papaya acharra sweet pickle green papaya acharra sweet pickle LECHON KAWALI 12 hour braised LECHON KAWALI hour braised pork pork belly, mama 12 sita’s sauce. belly, mama sita’s sauce.

Filipino flavours and these ones have guests are ready– to enjoy Filipino an extra twist.”

Chef Jonmore de Villa. flavours and these ones have an extra twist.”

– Chef Jonisde Villa.of Indian, “Filipino cuisine a mix

“I’m excited to share flavours that I “I’m excited to the share flavours with that our grew up on in restaurant Iguests. grew up on in the restaurant Our guests have really with enjoyed our guests. guests have really some of ourOur classic dishes like the enjoyedwings some(using of ourmy classic dishes like Adobo mum’s the Adobo wings (usingtomy adobo recipe) through themum’s weekly adobo recipe) through to the weekly YUUSpecials where I can experiment YUUSpecials where I canthat experiment with new dishes; I know our with new dishes; I know that our guests are ready to enjoy more

launch a brand new market stall in the Also inrefurbished the month, Spitalfields Yuu Kitchenmarket will newly launch a brand new market stall with a traditional Filipino menu in the newly refurbished Spitalfields offering. market with a traditional Filipino menu BASES will include BASESoffering. will include Pansek Behon Pansek Behon Noodles with pork and Noodles with pork and chicken Pansek chicken P

ansek Behon (v) Noodles Behon (v) - Noodles with veg with vegLanganesa MAINS Langanesa Adobo MAINS Adobo - Sweet

Desserts include: BANANA TURON Desserts TURON spring rollinclude: with iceBANANA cream, cashews spring roll with ice cream, cashews PANDAN SUMAN MALAGKIT coconut PANDAN SUMAN MALAGKIT coconut caramel. caramel.

Chinese, Spanish and American “Filipino cuisine is with a mixthe of major Indian, influences, in line Chinese, Spanish and American waves of influence that had enriched influences, line the majoras the culturesinof thewith archipelago, waves of influence that had enriched well as others adapted to indigenous the cultures of the archipelago, as ingredients and the local palate.” well as others adapted to indigenous ingredients and theYuu localKitchen palate.”will Also in the month,

sausage cooked on grill with Adobo Sweet cooked on grill and with sauce. sausage Curry Manok - Chicken Adobo sauce.

Curry Manok Chicken coconut curry Curry Gulai with and curry Curry Gulai with Jackcoconut Fruit SIDES Ensaladang Talong Jack Fruit SIDES E

nsaladang Talong Filipino Mac & cheese Pandesal rolls Filipino Mac cheese Pandesal rolls DESSERT Ube&soft serve ice-cream.

DESSERT Ube soft serve ice-cream.

The core menu at Yuu Kitchen remains The core menu at Yuu Kitchen of remains south-east Asian.

A selection south-east Asian.

A selection of favourites since opening have made favourites since opening have made a comeback including the Beetroot adumplings comebackand including the Beetroot Grilled cauliflower. dumplings and Grilled cauliflower.

Some core guest favourites include Some core and guest favourites include the sweet sticky eggplant, 7Upthe sweet and sticky eggplant, 7Up braised braised pork belly Bao, Crispy rice pork belly Bao, Crispy rice and salmon and salmon and tofu spring rolls. Yuu and tofu spring rolls.are YuuVegan Kitchen’s Kitchen’s Bao buns (the Bao buns are Vegan (the buns, not the buns, not the fillings.) fillings.)

xx May 2018 | Restaurant Industry News | 11

SAUSAGE SEASONINGS. GO JOLLY CRAZY In welcoming 2018 - the centenary yearthe of expertise Unbar Rothon, one South America isinthe latest market to tap into of a world of the UK’s leading seasonings leading company based in the quietsuppliers, Essex townits ofinnovative Billericay. Anew leading product development has had launching a range ofof Argentinian manufacturerteam was looking forfun a safe, fool proof method adding smoke to selected for foodmeat products and after an extensive exciting newflavours curry seasonings products. search concluded the necessary expertise did not exist in South America.

The team has created half a dozen special flavour profiles and,

Whilst World Wide Web chance, word-of-mouth encounter using scouring Cockneythe rhyming slang, hasa given them memorable led to theincluding company Curry contacting a safe method adding names, BangUnbar Thai Rothon Penangfor seasoning, JollyofCrazy smoky flavours to food.

Hot Jalfrezi and Winter Warmer Mild Korma, plus an if-you-dare Hard Ass Hot Madras.

The Billericay company, which next year celebrates its centenary, has decades of experience of handling concentrates like liquid smoke for “It’s new, its different, it’s exciting and its going down a storm atomisation.

with our London customers who think Cockney slang is a capital

idea,”our said Unbarthey Rothon director, Richard Rothon. ”With product were able to remove the risk of fire on site and they achieved consistently reliable results,” said Unbar Rothon director, Richard Rothon.

Customers elsewhere in the UK have demonstrated they didn’t need the Cockney connection in order to share the fun with

The atomised smoke Unbar Rothon provided contains trace their customers because the rhyming titles madescarcely it easyafor of the carcinogenic or genotoxic substances which can be found in people to remember their favourites. traditionally produced smoked products.

Mr. Rothon added that the fun element in the seasonings titles had also attracted interest from ready meals and pizza manufacturers.

With established business throughout Europe, ”We have proved you can have smoke without fire,” added Mr. Rothon.

the Middle East, Africa, Australasia and the “GollyAmerican gosh, wecontinent, could soon seeRothon a Rogan North Unbar is now John meat pieright or pizza,” chuckled. looking for the agencyhe to further develop its sales in South America.

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NEW OPENING Pimms, a classic British Bramble, and a selection of G&Ts served in teapots for sharing (pictured), well as local beer and soft drinks.

Co-Founder Mark Bloom commented, “Our team grew up sharing meals with friends and family. We didn’t just share the time - meals were about sharing our food and drink with each other too.

We believe that this experience is such an important part of life, but we also understand that the pace of the modern world can get in the way of these moments.

We wanted to provide friends and families with the opportunity to share not only meals, but all of the flavours of our classic British cooking too. Our commitment to this ethos is motivated by a wish to cultivate truly social meals for our patrons.”

NEW FAMILY STYLE RESTAURANT FAYRE SHARE TO OPEN IN VICTORIA PARK VILLAGE A brand new sharing concept restaurant Fayre Share will be opening its doors to customers in the heart of Victoria Park Village.

The restaurant is being launched by founders Mark Bloom and Barry Myers, two seasoned restaurateurs both with experience within various areas of the hospitality industry who want to turn the typical dining experience on its head.

Fayre Share was born from the notion that London’s modern and fast-paced lifestyle makes it increasingly hard for people to come together to enjoy a meal. At Fayre Share, diners can share classic British dishes such as Roasted

Beer Chicken and Arctic roll with jelly.

The menu also pays homage to the classic British pie, with a Shepherd’s Pie, a Leek and Mushroom Pie, and an interchanging Pie of the Day all featuring.

At the helm of the kitchen is Head Chef Luke Spencer, previous Sous Chef of Tramshed who has devised a menu celebrating the best of British homecooking. All dishes are all available for 1, 2 or 4 people, meaning that a table could all share the same dish as they would at home.

Drinks served at the restaurant will include wine and cocktails, such as

Fayre Share has been designed to have the feel of a home, with features including a covered garden, fireplace and a kitchen island bar, to make guests feel relaxed and comfortable.

The restaurant will be open daily from midday for lunch and dinner, and for those looking for a space to work, or a homely environment to socialise with friends during the day, Fayre Share will offer coffee, tea and cakes in the “lounge” area situated at the front of the restaurant. The covered garden at the back of the restaurant will host heaters and a working fireplace for warmth in the winter months, while on hot summer days the roof will retract to offer al fresco dining.

May 2018 | Restaurant Industry News | 13

THE CORNER HOUSE REVIEW

Situated in a former 16th Century Coach House, The Corner House in Canterbury fuses the old with the new.

Overlooking the city walls, the refurbished restaurant retains aspects of its historical past with exposed brickwork and wooden beamed ceilings. Yet the stylish dĂŠcor, including parquet flooring and a mirrored wall, plus atmospheric lighting bring the interior right into the 21st Century.

After several centuries as a public house, the Corner House Canterbury was purchased by Kent-based Restaurateur, Matt Sworder, to add to his award-winning restaurant 14 | Restaurant Industry News | May 2018

Corner House Minster, located just outside Ramsgate in North-East Kent. In addition to the restaurant, you can also extend your visit overnight, in one of the three elegant ensuite bedrooms on offer.

On arrival, we were shown straight to our candle-lit table by the extremely polite staff and brought some fresh homemade bread. One look at the menu shows an eclectic mix of dishes yet there is a certain comforting seasonal feel.

Sharing platters are very much to the fore, with the option being present in all three courses. For starter, we had the wild garlic and potato soup and the duck ham with a celeriac, apple and walnut salad – the starter sharing board consisted of sausage rolls, proper pork scratchings, chicken liver parfait and terrine. The soup was a wonderful deepgreen colour and the garlic was subtle so not to over-power the flavour. The duck ham was beautifully cured to give a rich gamey flavour.

To accompany the meal, The Corner House has an extensive drinks menu, including cocktails, wines, beers, ciders and their “seven deadly gins” – a good proportion of which are sourced from local breweries, vineyards and distilleries.

Again, compliments must go out to the staff on their knowledge and assistance in selecting a charming bottle of rose. >> May 2018 | Restaurant Industry News | 15

REVIEW Main course options include sharing platters of Romney Marsh lamb, rabbit or ribeye steak. However, we selected the individual ribeye steak with triple cooked chips and homemade ketchups and a chicken, ham and mushroom suet pudding. Although with mussels, pork belly and pigeon wellington also on the menu, as well as vegetarian options, the choice was again a tough one.

The steak was wonderfully tender and cooked to a perfect medium/rare – the homemade tomato ketchup was a gem in its own right. The suet pudding was pure comfort food. It was packed with filling and flavour and extremely satisfying.

Despite being suitably content after two courses, there was no way we were going to skip on dessert. It was here when the sharing board really came into its own.

Everything on the dessert menu was a viable option and truly no way of selecting a single dessert. Gypsy tart, lemon posset, white chocolate cheesecake and homemade honeycomb ice cream all on a single board, with two spoons – pure heaven. This was a perfect end to a beautiful meal.

A cosy, comfortable atmosphere, welcoming friendly staff and top-quality food and drink, the Corner House in Canterbury is a welcome addition to the historic city and it should not be long before it matches its sister restaurant with award-winning status.

16 | Restaurant Industry News | May 2018

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an exclusive list of producers from the

paired cheeses from an ever-changing

streetan food favourites and across selection. will officially open their After initial soft Raclette opening period,UKstreet foodEurope. favourites Raclette Brothers Brothers will officially open their first first permanent and a brand-new concept at Pop Brixton on ​Thursday 3rd May​. Aptly named, permanent site andsite a brand-new SUPPLIERS INTERIORS concept Brixton Thursday Alpes willat Pop serve foodonand drink inspired by the Alps region. With thought behind each and every 3rd May. Steve and Jamie are working with Sam Above the main entrance of Pop ingredient, co-founders Steve andWilkin Jamie have created a menu that pays to feature British and (AKA Cellarman ) to handBrixton, thehomage restaurant will Aptly named, Alpes will serve food pick suppliers from bothdishes the UK and rustic wooden tablesas along theas some European suppliers combined, showcasing traditional from the alpine region well and drink inspired by the Alps region. the alpine regions of France, Italy, middle of the shipping container, creative twists on the With thought behind eachclassics. and every Switzerland and Austria. in full view of the open kitchen. An ingredient, co-founders Steve and outside terrace will be dotted with Jamie have created a menu that pays Sharing platters of cheese and specially-designed fondue tables Alpes willtobe theand first restaurant in London serve on a traditional machine with the front of homage British European charcuterieto will come raclette from the likes perfect for groups, big or small. suppliers combined, showcasing Market’s own Cannon & house team scraping melted cheeseof atBorough the table in front of customers.InFondues are made to share with traditional dishes from the alpine Cannon cured meats as well as Neal’s keeping with the alpine theme, well as some creative a region choiceasof traditional, bluetwists cheese Yard, and Alsop British variations, with refills roast & Walker, Comtéand fromside dishes waney edgeunlimited wood will form the of basis on the classics.

Borough Cheese Co, and Swiss artisan of most furniture pieces giving the potatoes, fries, salad, pickles and baguette.

The rest of the menu features delicious bar snacks and cheese from Jumi, while meat will be restaurant a natural finish, using trees Alpesplates will be the first restaurant sourced charcuterie from H.G. Walter. taken from thelist nearby Brockwell small alongside carefully selected and cheese from andown exclusive of producers in London to serve raclette on a Park. from the UK and across traditional machine with theEurope. front of Herbs and edible flowers used in the house team scraping melted cheese dishes as well as the cocktail list will be ALPES at the table in front of customers. grown on Steve and Jamie’s very own Fondues are made to share with allotment in London’s Brockwell Park.

Pop Brixton 49 Brixton Station Road a choice of traditional, blue cheese and Wines will be sourced from a variety London SW9 8PQ British variations, and side dishes with of merchants including independent Instagram: @alpeslondon unlimited refills of roast potatoes, fries, companies such as Red Squirrel Email: bookings@alpes.london salad, pickles and baguette. The rest of and Boutinot, as well as some more Opening times: the menu features delicious bar snacks traditional choices, and regular wine Tuesday-Thursday (12-10pm) and small plates alongside carefully tasting events every Monday will Friday-Sunday (12-10:30pm) selected charcuterie and cheese from showcase the restaurant’s list with Monday (closed) 18 | Restaurant Industry News | May 2018

Cracking News

There’s cracking news for caterers! Runny eggs can go back on the menu for all customers after the Food Standards Agency (FSA) issued new advice stating that British Lion eggs can now be safely eaten runny, or even raw, by vulnerable groups such as pregnant women, young children and elderly people.

These groups were officially advised to avoid raw and lightly cooked (runny) eggs after the Salmonella crisis of the late 1980s.

However, the British Lion Code of Practice, with its wide-reaching food safety measures, has effectively eliminated Salmonella from British Lion eggs, and this has now been recognised by the FSA, following a year-long risk assessment by the Advisory Committee on the Microbiological Safety of Food.

In a statement published on its website, the FSA said that “Infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced

under the British Lion Code of Practice.”

With consumers eating more eggs, and demand for egg-based dishes on the rise, the new advice offers caterers a great opportunity to increase sales. The reintroduction of runny eggs to menus also provides significant operational advantages for those who cater to vulnerable groups on a regular basis as they can rely on eggs once again - a great value, healthy, versatile and quick to prepare ingredient.

Why British Lion eggs -

All Lion hens and eggs guaranteed British Hens vaccinated against Salmonella Complete traceability of hens, eggs and feed Increased hygiene controls and Salmonella testing of all flocks and their environment Regular egg testing Stringent feed controls Cool chain starting on the farm Eggs stamped on farm with the farm code and production method Best-before date and Lion logo printed on the shell as well as on the egg box Independently audited to ISO 17065 standard Click here to download a summary of the Lion Code of Practice

What do caterers need to do?

-

Talk to your supplier and ensure that you are specifying British Lion eggs Check the eggs when they arrive – the British Lion should be on the outer case and the egg itself Tell serving staff why you use British Lion eggs and share this with customers Add the British Lion mark to menus where relevant so customers can clearly identify that the eggs are safe to eat*

To find out more about British Lion eggs visit www.egginfo.co.uk or www.eggrecipes.co.uk for egg-based menu inspiration.

*Subject to obtaining a license agreement

Month 2018 | Restaurant Industry News | 19

AWARD NEWS

TALENTED CHEFS FROM ROCKLIFFE HALL & JESMOND DENE HOUSE WIN GREAT NORTH MENU COMPETITION

LOUISE HARBOTTLE

Two talented chefs from hotels in Newcastle and County Durham have battled against some of the finest rising stars in the North East to be crowned the winners of the Great North Menu Challenge 2018.

Louise Harbottle from Rockliffe Hall in Darlington, County Durham, wowed the judges to win the main course category with her Roast Lamb, Lamb Shoulder Croquette, Rosemary Gnocchi and Broccoli Puree.

Manuel Prado, representing Jesmond Dene House in Newcastle, won both the starter and dessert categories. The young Venezuelan, who only started cooking professionally two years ago, impressed the judges with his Caramelised Red Onion and Yellison Goats Cheese Tart starter and a Rhubarb, Apricot and White Chocolate Pave pudding.

The annual competition is organised by the North East Hotels Association (NEHA), the membership body which represents hoteliers across the region. It is run in partnership with Newcastle College and sponsored by the renowned North East specialist catering equipment supplier, Crosbys.

Louise and Manuel competed against 11 finalists from hotels across the region to win the 2018 Great North Menu Challenge, taking part in an intense cook-off at Newcastle College’s Chef’s Academy.

Their individual dishes were judged by industry experts including former North East Chef of the Year David Kennedy, Ben Crosby, director of Crosbys and Phil Pringle, lecturer and course leader in food and hospitality at Newcastle College.

20 | Restaurant Industry News | May 2018

Lead judge, David Kennedy said: “It’s great to see a new generation of chefs in action. I was impressed with the standard of the entries and the level of professionalism and creativity on display.

“The competition challenged all the finalists to demonstrate skill and execution with their dishes which can be testing in an unfamiliar environment. It’s also been good to see how they operate under pressure and their approach to designing dishes which both look and taste good. Manuel and Louise met the brief and are worthy winners, the standard of cooking was excellent.”

The winning dishes will be prepared for hundreds of high-profile guests and industry leaders at the North East Hotels Association Excellence Awards evening at the Newcastle Marriott Hotel Gosforth Park on 10 May. Describing her win, Louise Harbottle, who has worked at Rockliffe Hall for 8 years, said: “I spent just over a week designing the dish and I’m

absolutely thrilled it went according to plan. It will be an honour to have my entry showcased at the Excellence Awards next month. Taking part in the challenge was nerve wracking at times but it was also a great learning experience.”

AWARD NEWS

judges select two of my dishes has been a dream come true!”

Each of the 13 chefs taking part in the competition were presented with a professional chef’s knife from Crosbys for reaching the final.

The Great North Menu Challenge was first launched in 2012 to run in partnership with the North East Hotels Association Excellence Awards. The prestigious competition celebrates the cooking skills of chefs working in the kitchens of the region’s best-known hotels.

Adam Green, General Manager at the Hotel du Vin in Newcastle, is the NEHA coordinator for the Great North Menu Challenge, he said: “The aim of the competition is to showcase the emerging talent we have in hotel kitchens across the region. We want to encourage their development and celebrate their progress.

Starter and dessert winner Manuel Prado said: “Two years ago I gave up a career in engineering to follow my passion for food and hospitality. I’ve never entered a catering competition before and I was up against some really talented chefs, so to have the

“It was an exciting and tough contest this year, the dishes were of a very high calibre and the judges had a good degree of deliberation before selecting the winners. I’d like to congratulate everyone involved, especially our winners and finalists, who represent some of the best chef talent in the North East today.”

The North East Hotels Association was first established in 1992 to

represent and promote the region’s hotel and hospitality industry around the UK. It is now believed to be the biggest of its kind in England, representing 50 of the region’s bestknown hotels including internationally and nationally recognised chains and leading independent hotels.

The Association launched the Excellence Awards in 2010 to recognise and celebrate the brightest and best hospitality service providers in the North East of England. The awards are now an annual highlight for hotels across the region, attracting over 400 industry professionals and guests.

The award categories include: Warmest Welcome, Support Services, Service Excellence, Cleanliness Excellence, Health and Wellness Excellence, Sales Excellence, Community Award, Rising Star, Inspirational Leader and Best Newcomer.

Association members have a significant impact on the regional economy, employing more than 3,400 people and spending £70 million purchasing products and services through its supply chain.

It is estimated that the overall contribution of the NEHA to the North East economy and GDP of the region is £616 million.

May 2018 | Restaurant Industry News | 21

EXHIBITION NEWS

COMMERCIAL KITCHEN GAINS FURTHER ASSOCIATION SUPPORT ceda, FCSI, UKHospitality, BSA, PAPA, HCA and more to host association led Keynote sessions at the show Commercial Kitchen – the UK’s only dedicated trade show for the catering equipment and services industry – has announced its first speakers and new panel sessions for 2018. The event returns to the NEC Birmingham on 5-6 June.

Reflecting the show’s strong industry support, Commercial Kitchen has more than doubled its association partners this year, with many of them also set to host dedicated Keynote sessions that focus specifically on the kitchen or back of house.

Returning associations include: ceda (the show’s lead partner); The Foodservice Consultants Society International (FCSI) (partner); and Hospital Catering Association (HCA).

New association supporters include: UKHospitality; The Pizza, Pasta and Italian Food Association (PAPA); The British Sandwich & Food to Go Association/Café Life Association; British Institute of Innkeeping (BII); National Association of Care Catering (NACC); and Sustainable Restaurant Association (SRA). “ceda is delighted to be involved at the highest level with Commercial Kitchen, returning as Lead Partner for 2018. As the UK’s only show dedicated to the commercial kitchen industry, it provides a great opportunity for ceda Partners to showcase their equipment to ceda members and end-users, who are looking for the latest innovations in professional catering equipment in one place.

We strongly encourage all our members to visit,” says Adam Mason, director general of ceda.

The show’s exclusive big name panel sessions will cover everything from the smallest to the biggest kitchens, including equipment innovations, technology, procurement, design, efficiency, sustainability, and best practices.

Keynote highlights include: Big questions for kitchen houses (hosted by ceda) Clare Nicholls, editor of Catering Insight, will lead a panel of some the country’s most influential kitchen project experts giving their take on recent design developments.

Panelists include ceda chairman Mark Kendall, director of Inox Equip; Anna McNamara, MD of Catering Equipment Hospitality in the UK – reasons to be cheerful (hosted by UKHospitality)

22 | Restaurant Industry News | May 2018

Kate Nicholls, chief executive of the newly formed UKHospitality, will chair a panel of leading operators discussing the growth potential for the hospitality industry and, in turn, commercial kitchens in the UK. Panelists will be sharing their success stories and reflecting on the many opportunities ahead.

“The kitchen is at the heart of many vibrant and exciting hospitality businesses and venues across the UK. We are delighted to support Commercial Kitchen and are looking forward to a great event,” says Ms Nicholls.

Commercial Kitchen returns to the NEC Birmingham on 5-6 June 2018.

Show features include a free two-day seminar programme, the Innovation Challenge Awards, and ceda Awards Gallery.

KNOWSLEY-BASED COUNTERLINE LIMITED HAS WON THE PRESTIGIOUS QUEEN’S AWARD FOR ENTERPRISE FOR OUTSTANDING CONTINUOUS GROWTH IN INTERNATIONAL TRADE The £12 million turnover company designs and manufactures bespoke and standard food service counters and display units. Initially serving the UK hotel industry Counterline was soon asked to design, manufacture and fit out the food service areas of corporate headquarters, prestigious sports venues and leisure complexes.

The recent consumer trend for “grab & go” food has enabled Counterline to further show off their design capabilities in well-known supermarkets and coffee franchises, whilst also investing in ever-more environmentally friendly materials, technologies and manufacturing processes.

Counterline’s reputation and pride in their “Made in the UK” credentials now have them exporting to countries across Europe, the Middle East, Africa,

AWARD NEWS

Far East, Central Asia and Australasia.

Export sales have more than trebled over the last 6 years and now represent 25% of total turnover.

Managing Director, Tim Flood, states, “It is unusual for a UK company in our line of business to export at such high levels, let alone report continuous year-on-year growth for export sales over 6 years”. The Queen’s Award for Enterprise is the UK’s highest accolade for business success. Our award for outstanding continuous growth in international trade rightfully acknowledges the dedication of all our staff and partners across the globe who continue to build Counterline’s reputation as the “go to” company for quality products and design solutions within the food service counter and display market.

We couldn’t be prouder…and yes, we will be celebrating!”

www.counterline.co.uk Counterline are proud to announce that we have won:

The Queen’s Awards For Enterprise 2018 Contact us and find out more about our award winning business.

• Quality, style and simplicity combined.

• Heated, Chilled and Ambient Food & Drink displays available in a wide range of sizes and colours with a variety of optional extras.

• Customised corporate branding and advertising options.

Randles Road, Knowsley Business Park, Merseyside, L34 9HZ, United Kingdom

tel: + 44 (0)151 548 2211 fax: + 44 (0)151 549 2179 email: enquiries@counterline.co.uk

May 2018 | Restaurant Industry News | 23