10 minute read
KENNY TUTT
KENNY TUTT
Waste not
WANT NOT
From winning MasterChef to opening acclaimed restaurants in Worthing, Kenny Tutt has been a man on a mission. Next up? Tackling Christmas leftovers
By MARK KEBBLE
CAULIFLOWER WINGS
Kenny Tutt, MasterChef 2018 winner and restaurateur, recently added a Boursin twist to his signature savoury doughnuts when they appeared on the menu of his fl agship restaurant Pitch in Worthing, all in aid of FoodCycle.
The Limited Edition Whipped Boursin
Savoury Doughnuts launched on the menu as part of a charity initiative in partnership with UK charity FoodCycle.
The Boursin upgrade to Tutt’s bestselling dish helped raise funds for the charity. We decided to head to Worthing to fi nd out more about the partnership, how Pitch and his other local restaurant, Bayside Social, are doing, and what his plans for Christmas are.
Q We are fast approaching the season of waste, so how apt is it to discuss your partnership with Boursin and FoodCycle?
A Two-thirds (67%) of Brits struggle
FLATBREAD to fi nd the inspiration to turn leftover food and ingredients into a delicious meal, which is why I’ve teamed up with Boursin®, the nation’s favourite indulgent cheese, and UK charity FoodCycle. Inspiration is a challenge faced by FoodCycle volunteers week in, week out, who use surplus food to provide meals for over 56 community projects per week. The partnership aims to empower the hundreds of hands-on volunteers and the 98% of Brits who admit to being concerned about food waste, to think di erently about the dry bread, leftover salad leaves, overripe bananas, or milk lingering in your fridge. Research by Boursin shows 38% of Brits admit to wasting more food at Christmas time, so it’s even more important during the festive period.
Q What is the key message you want to get across?
A Most people – me included – tend to have leftover food and all the culprits you’d expect in a busy family home… it happens! With so many lacking the time and the know-how, this campaign is my
PITCH
passion point; showing people that you can cook and eat delicious seasonal recipes using simple ingredients like Boursin to elevate dishes. Getting creative doesn’t mean hours in the kitchen, it’s about tasty tricks and novel ways to combat waste, saving and getting more from your leftovers. I’ve worked alongside the FoodCycle volunteers fi rst-hand and an incredible e ort puts hearty, conscientious food on the table each week.
Q What kind of recipes have you created and how much money will go towards charity from them?
A I’ve created a bunch of recipes to encourage the nation to get creative in the kitchen to elevate leftovers into delicious dishes. I love a Christmas dinner and I'm sure the feeling is mutual up and down the land, however the leftovers and the adventurous ways to use them over the next few festive days is really exciting. The recipes include creamy turkey and Boursin zero waste pie, veggie Christmas dinner leftover fl atbread, and sweet chilli caulifl ower "wings". For every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5* to FoodCycle. Every £5 donation.
Q Do you like to cook at Christmas?
A I try to cook and prepare as much as I can before the big day. This lets me spend some good time with the family and my girls. It's nice to be present on the day, so getting things like the gravy made
and the vegetables peeled and cut makes the whole a air a lot more enjoyable.
Q Will Pitch and Bayside Social both be open on Christmas Day?
A We haven't got plans to open on Christmas Day. We have a great team who work hard all year and I want them to relax and enjoy the day with their families.
Q What kind of menus do you have planned over the festive period?
A I like to make sure we have some of the classics on the menu like a great prawn cocktail and of course a festive plate. This year we have a very good turkey ballotine, pomme anna cooked in goose fat and all the usual trimmings. Our gravy takes three days to make, so that is usually the star of the show.
Q How would you sum up what Pitch o ers?
A Unpretentious but well thought out British cookery with fl avour and quality, stage and centre.
Q Is Bayside Social di erent?
A Bayside's focus is very much on local seafood nestled right on the Sussex coast. We also o er breakfast and brunch and for lunch/dinner a creative selection of fresh small plates to graze on. The restaurant style really suits the locality.
Q How do you look back on your time on MasterChef?
A It was such a brilliant time. The show itself, the friends I got to meet and the surprise, but of course proud look on my mum and wife’s face every time I told them
LEFTOVER PIE
I had reached the next round. It was a very fond memory. I put every part of me into it. People ask if I would do it again. I would have to think about that one!
Q How did it change your life?
A It completely changed my life. It allowed me to turn a passion into a career. After working with a bank for 18 years it was a massive change, but I wouldn't change it for the world. No two days are the same.
Q Talking about Christmas, are there places in Sussex that you love to visit over the festive period?
A We love going for a good walk with Ralph, our dog, over the Downs. It builds up a great appetite. We also like going to the beach on a cold day just to see the crashing sea. Sussex is a wonderful place with so much variety and beauty. We visit a church in Tarring for the carol service on Christmas Eve and go to a local pub after for a wee drink just to put us in the spirit.
kennytutt.co.uk
(* Total donation capped at £20,000 please see boursin.co.uk/foodcycle-campaign for full T&Cs)
BAYSIDE SOCIAL
PIE IN THE SKY
The Creamy Turkey and Boursin Zero Waste Pie is one of those recipes that shows waste can be put to good use
Serves 4 • Difficulty-Easy
INGREDIENTS
• 500g Pre-made pu pastry • 600-700g Cooked white or dark turkey meat, chopped • 2-3 Rashers of bacon, sliced • 1 Small white onion, chopped • Mix of leftover cooked vegetables, chopped • Any leftover stu ng (optional) • 150g Garlic & Herb Boursin • 100ml Double cream • 2 tbsp. creme fraiche • Few sprigs of fresh thyme • 1 egg, beaten • Small splash of oil
METHOD
1 Preheat your oven to 180°C fan/200°C non fan/gas mark 4. 2 Start by making your pie fi lling. Heat a splash of oil in a large pan and add the bacon lardons, chopped onion and thyme, cook over a medium heat for a few minutes. Add the turkey meat, mixed leftover vegetables and if you have some, the leftover stu ng. If you have any pigs in blankets pop those in too. 3 In a separate saucepan over a medium heat mix the Boursin, cream and creme fraiche and mix to a creamy consistency. Pour this over your turkey mix and stir through well. 4 Get a deep large pie dish. Dust a clean surface with some fl our and roll your pastry out so it’s just bigger than the size of your dish. Generously spoon the turkey mixture into the pie dish. Carefully place the pu pastry sheet on top of your pie mix and crimp the edges with a fork. Brush the pastry with the egg mix and using a knife make a hole in the centre of the pie to allow the steam to escape for a nice crisp top. Pop the pie in the preheated oven and bake for around 40 minutes or until the pastry is pu ed and golden. 5 When the pie is ready, serve with some green vegetables.
Vines sparkling with frost. Ice crystals glistening on cobwebs and grasses. The winter months in our vineyards see some of the most dazzling scenery. With acres to explore, plus the warmest of welcomes in our tasting room, it’s a wonderfully atmospheric time to visit.
Our tour vouchers also make memorable and unique Christmas gifts.
XXX IMAGE CAPTION XXX
C H A M P A G N E M O M E N T S
How Piper-Heidsieck is uncorking a sustainable future
Since its inception, PiperHeidsieck owes its success to audacious leadership and a pioneering spirit, anchored in its companywide practices – an approach now being recognised by others.
The House showcases its unwavering commitment towards a conscientious, sustainable future and responsible Champagne production by implementing several initiatives across a number of areas including its carbon footprint reduction, vineyard operations, social impact and supplier management.
Now, the e orts of the Champagne House, Piper-Heidsieck, have been recognised as it becomes B Corp Certified, joining a community of companies that are leading a global movement for an inclusive, equitable, and regenerative change.
A NEW WAY FORWARD
B Corp certification is given to businesses that meet high standards of social and environmental impact, verifying its performance, accountability, and transparency by allowing information to be measured against B Lab’s criteria. Piper-Heidsieck obtained a score of 91.9 points, verified by B Lab, the non-profit network founded in 2006.
Acquiring the certification is an extensive process involving the assessment of each brand’s social and environmental influence with more than 200 questions as defined by B Lab, covering governance, employees, communities, and the environment.
PIPER-HEIDSIECK CEO BENOIT COLLARD
“Achieving B Corp certification reflects our pioneering ethos and daring initiative to be a driving force of change within the Champagne industry. This certification not only recognises our environmental impact in the vineyards, but extends to our entire winemaking ecosystem, our community and our workplace.
“This process began with an innovative vision from our Chief Winemaker Emilien Boutillat, which propelled our entire team on a journey to work together towards a shared mission, and I am immensely proud to see this remarkable achievement brought to life. Becoming B Corp Certified marks a commemorative occasion in the history of Piper-Heidsieck, yet it also signifies that together we are striving towards sustainable change and we hope to inspire others in the wine industry to implement similar initiatives.”
For Piper-Heidsieck, the B Corp certification represents a first milestone in the reinvention of the iconic Champagne House’s operations towards a positive and purpose-driven business model.
