R estaurant Industry News
JULY 2018
www.restaurantindustry.co.uk
INTERVIEW WITH
Chef Rishi Naleendra
Sold out lunch! show confirms record 370 exhibitors
Scarlett Green LAUNCHES IN SOHO
CAMILLO
SET TO BRING MILAN’S DINING STYLE TO LONDON
RUSK & RUSK
celebrate record-breaking run of awards wins
CONTENTS
FEATURES
JULY 2018
10
NEWS 09
Scarlett Green launches in Soho
14
Camillo set to bring Milan’s dining style to London
20
Interview with Chef Rishi Naleendra
CONTACTS
Editor Maria Lapthorn - editor@restaurantindustry.co.uk
Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - laura@restaurantindustry.co.uk
RUSK & RUSK celebrate recent run of awards
23
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
Sold out lunch! show confirms record 370 exhibitors
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July 2018 | Restaurant Industry News | 03
Farmers are being “brutally squeezed”, said Winnie Byanyima, Oxfam International executive director, and especially women: “Our modern food system is built on squeezing women’s labour hardest of all.”
FOOD SYSTEM IS ‘BRUTALLY UNFAIR’ FOR PRODUCERS Millions of people who produce food for UK supermarkets are “trapped in poverty and face brutal working conditions”, according to a new report by Oxfam. Ripe for Change highlights how supermarkets, including Tesco, Sainsbury’s, Morrisons, Asda, Aldi and Lidl, are increasingly squeezing their suppliers. The analysis found that across 12 common food products, including tea, orange juice and bananas, UK supermarkets receive almost 10 times more of the checkout price than the small-scale farmers and workers who produce them. The report comes in the same week that the Food Ethics Council published a pollshowing that 45% of UK consumers believe the food system is “unfair” to people working in food farming in developing countries. This rises to 52% amongst 18- to 24-yearolds. Only 28% of those surveyed thought the system was unfair to UK producers and suppliers. The Oxfam report found that for some products, like Indian tea and Kenyan green beans, the average earnings of producers were less than half what they needed to get by.
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The share paid to small-scale farmers and workers in their supply chains fell by a quarter to just 5.7%, Oxfam reported. Meanwhile, the UK supermarkets’ share rose from 41% in 1996 to nearly 53% in 2015. Farmers are being “brutally squeezed”, said Winnie Byanyima, Oxfam International executive director, and especially women: “Our modern food system is built on squeezing women’s labour hardest of all.” The report includes a scorecard, based on the assessment of the publicly available policies and reported practices that affect the workers and farmers – especially women – in the food supply chains of some of the biggest supermarkets in the UK, United States, Germany and the Netherlands. Scoring was made against a series of indicators “based on international standards and widely-recognised good practice”. The analysis of the six biggest supermarkets in the UK – Tesco, Sainsbury’s, Morrisons, Asda, Aldi and Lidl – placed Aldi at the foot of the table with 1% and Tesco at the top with 23%.
The “tight grip” on retail markets gives supermarkets significant power to shape food production around the world, the charity said. Market concentration in the agri-food sector among corporate giants has now reached “extreme levels” thanks to a succession of huge mergers. In an exclusive interview with Footprint this week, Dan Crossley, FEC’s executive director, was asked about the potential mega-merger between Sainsbury’s and Asda. “I suppose it’s possible for consolidation to lead to stronger ethics. However, I struggle to find evidence that it has in practice,” he said. Oxfam calculated that supermarkets and other supply chain actors would need to invest only a marginal amount to close the gap between prevailing and living incomes or wages in comparison to the end consumer price – no more than 5% across the basket of 12 products assessed, and often less than 1%. Also, consumer prices may not need to rise to achieve this additional investment. In each of the 12 cases the extra investment needed is far less than the amount by which supermarkets (or other lead firms) have increased their share of the end consumer price in the last 10 to 15 years.
WHAT PERCENTAGE OF PRODUCTS ARE HEALTHY? Food businesses have raised their game on nutrition this year. However, fewer than a third of products can be classified as ‘healthy’. What we eat and drink affects our health and wellbeing in the short – and long-term. Poor nutrition causes obesity and heart disease at one end of the spectrum and stunting, wasting and vulnerability to infection at the other. Right now, one in three people globally is either under-or overweight, and this nutrition crisis is placing a huge burden on health services and threatening the achievement of the UN’s sustainable development goals. Many of us have a lot of choice about what we eat, and of course we have to take responsibility for this. In some cases – particularly but not exclusively in the developing world – choice
may be constrained by scarcity or limited purchasing power. But there is another strong determinant of global nutrition outcomes, and that’s the growing impact of big food and drink companies. With operations in over 200 countries and approximately $500 billion (£373 billion) in sales each year, the world’s biggest 22 food and beverage manufacturers have an enormous influence over consumer choice and behaviour. And with this influence comes huge responsibility. Since 2013, the Access to Nutrition Foundation has produced a ranking of these manufacturers, based on the premise that companies can and should increase consumer access to nutritious and affordable foods and drink, and responsibly exercise their power.
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The results of the 2018 Index are both heartening and illustrate that progress still needs to be made. On the one hand, we can see evidence of impact: since the assessment two years ago, many companies have stepped up efforts to encourage better diets, largely through better policies and disclosure of information. As a result, the average score on the ranking has gone up by nearly one point. Nestlé tops the ranking this year with a score of 6.8, with Unilever in second place on 6.7, and Danone in third on 6.3. Each one of these companies has put policies on nutrition and undernutrition at the heart of their business strategy, and required boards and CEOs to feed in and sign off on them.
GREENING THE PLANET WITH LEFTOVER ICE CUBES Hubbard Systems shows how to utilise leftover ice cubes in a hygienic and environmentally friendly way There’s often ice leftover in an ice maker’s storage bin when staff come to clean it. So what should be done with it after the machine’s been cleaned? Usually it’s chucked out which is an absolute waste, but it’s not hygienic to serve it in drinks. The ice experts at Hubbard Systems, the company that markets Scotsman ice machines in the UK, suggest an environmentally friendly solution – use excess ice cubes to water plants. Best practice for ice machine hygiene means that appliances need to be regularly cleaned, with storage bins needing to be emptied, washed and sanitised on a weekly basis. A maintenance schedule should be put in place for the components that require regular cleaning, such as an anti-bacterial system, where the bag will need to be changed every month. Before cleaning the storage bin, any leftover ice needs to be taken out. Poor hygiene standards amongst
staff is one of the main reasons for compromised safety, says Hubbard’s technical and aftercare manager, Mark Stebbings. “Clean yourself, clean the machine and don’t pick up ice with your hands – use a scoop. Ice is a food so staff should always wash their hands before and during service. As for the machine, follow the manufacturer’s cleaning instructions. They shouldn’t be complicated.” Once the machine has been cleaned, any leftover ice cubes can be used to great effect for watering plants. Using ice cubes is an ideal method for watering hard-to-reach plants, such as those in hanging baskets, because it eliminate the need to clamber up a step ladder with a heavy watering can and reduces the chance of flooding.
Surplus ice cubes are also the perfect solution for more fragile plants, which are from arid environments and will perish when overwatered. Ice cubes are the perfect choice for a slow-melting source of hydration. Meanwhile, because of the way machines make ice, it’s actually a purer source of water than direct from the mains. This purity of ice comes in handy when watering plants that are naturally mountain stream dwellers, and is a more sustainable alternative than buying bottled water for the job. “Using ice cubes to water plants is a common practice in many warmer climates. In the UK, warmer weather is encouraging green fingered caterers to do the same” says Mark.
July 2018 | Restaurant Industry News | 05
LATEST NEWS
INTERNATIONAL FOOD SAFETY STANDARD REVISED TO MEET THE EVOLVING CHALLENGES OF THE FOOD SUPPLY CHAIN BSI, the business standards company, has published the revised international standard for food safety management. ISO 22000:2018 Food safety management systems – requirements for any organization in the food chain provides a framework based on best practice for any organization, from a small, familyowned farm to a multi-national food service outlet, to implement a comprehensive food safety management system.
David Fatscher, Head of Sustainability and Food at BSI, said: “ISO 22000 is a global standard which addresses a global need: a food safety management system which recognizes that food supply chains are increasingly cross-border, with a typical supermarket stocking lamb slaughtered in New Zealand and asparagus picked in Peru. The standard has a structure for the operational requirements of food safety management, namely: operational planning and control; hazard control and control plans; and the updating of controls. ISO 22000 specifies requirements for a food safety management system enabling organizations in the food chain to:
The World Health Organization estimates that one in ten people fall ill and 420,000 die because of contaminated food every year. The updated version of ISO 22000, first published in 2005, works to reduce this by helping food organizations implement food safety management systems that defend against the potential hazards and risks that lead to contamination.
a.) Plan, implement, operate, maintain and update a food safety management system providing products and services that are safe, according to their intended use
Long and complex supply chains in today’s food production systems have led to food incidents and scares which impact consumers and cause economic loss to organizations. Adequate control throughout the food chain is therefore essential. By combining the Plan-Do-Check-Act cycle to manage business risk with HACCP to identify, prevent and control food safety hazards, ISO 22000 helps organizations to reduce exposure to risk and improve safety.
b.) Demonstrate compliance with applicable statutory and regulatory food safety requirements c.) Evaluate and assess mutually agreed customer food safety requirements and demonstrate conformity to them d.) Effectively communicate food safety issues to interested parties
within the food chain e.) Ensure that the organization conforms to its stated food safety policy f.) Demonstrate conformity to relevant interested parties g.) Seek certification or registration of food safety management systems by an external organization or make a self-assessment or self-declaration of conformity to the standard The requirements of ISO 22000 are applicable to all organizations in the food chain, irrespective of their size or complexity. It can help farmers, food manufacturers, retailers, animal food producers and harvesters of wild plants and animals protect their livelihood by embedding a system that helps prevent foodborne illness and product recalls. The standard is also of relevance to organizations providing food services, catering services, cleaning and sanitation services, transportation and food packaging materials. This revised standard can also help organizations to support Goal 2 of the UN Sustainable Development Goals, by reducing food hazards and improving food safety to ensure access to safe, nutritious and sufficient food.
GOVERNMENT MUST DELIVER ON SECTOR T-LEVELS UKHospitality has warned the Government that a delay in the introduction of the new catering T-Level will only exacerbate recruitment problems for the hospitality sector. The first 52 colleges to provide the new technical qualifications have been announced, but the introduction of the catering T-Level has been delayed with only digital, construction and education & childcare initially available. UKHospitality Chief Executive, Kate Nicholls, said: “The introduction of the new qualifications and the emphasis
on vocational education is a stepchange in providing the skills the country needs for a more productive future. “However, although it is encouraging to see the Government begin to promote the possibilities of technical and vocational education, it is very disappointing to see the introduction of the catering T-Level delayed. “Hospitality businesses are facing a potentially very costly skills shortage and employers need support in order to ensure that vacancies are filled. Recent industry reports showed that the sector would need an additional
06 | Restaurant Industry News | July 2018
11,000 chefs before 2020 and that almost 1 million new staff members would be needed by 2022. “With Brexit-related uncertainty regarding the future of the workforce continuing to cause problems for employers, it is vital the Government takes every available step to support employment in the sector. “Clearly businesses are going to need significant support in filling these gaps and a delay to the introduction of the catering T-Level, if only by one year, will mean that employers are on the back foot.”
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CAFÉ WOLSELEY
CAFÉ WOLSELEY – CORBIN & KINGS’ FIRST RESTAURANT OUTSIDE LONDON – TO OPEN AT BICESTER VILLAGE Exciting news for stylish gourmets is that Corbin & King will open its first restaurant outside London at the global luxury shopping destination, Bicester Village. The founding member of The Bicester Village Shopping Collection – and the ‘Bond Street of Oxfordshire’ – will soon proudly host its own Café Wolseley. Boasting the spectacular interiors, impressive culinary offering and meticulous service that that the British Institution, The Wolseley, is renowned for, the new Café Wolseley, which opened in late June, is another reason now to visit Bicester Village. Combining British herit age with European grandeur, The Wolseley provides the reference for this latest opening. Those familiar with the celebrated Piccadilly institution will therefore recognise in Café Wolseley signature features from the London flagship restaurant. The design – including the smart blackand-white chevron floor, hand-painted Chinoiserie murals and double-volume vaulted ceiling – has been led by Shayne Brady of Brady Williams. The
08 | Restaurant Industry News | July 2018
concept of all-day café dining in the European style also remains true at Bicester Village, with the restaurant open from 8.30 am to 10.00 pm most days. The menu will feature classic Wolseley favourites, together with new additions – think Tarte Flambée – and a selection of seasonal salads. Alongside the café-restaurant, a takeaway counter will offer the option of enjoying Café Wolseley cuisine on the go. So whether guests wish to ponder their purchases over a leisurely lunch or instead grab a gourmet sandwich and keep shopping, Café Wolseley will cater to all needs. Together with the culinary offering, there will also be a dedicated space for The Wolseley’s growing retail collection. Solve gifting dilemmas with candles, glassware and silver, or simply treat yourself to the likes of Florentines, shortbread, chocolate truffles and loose-leaf teas. “We are delighted to be opening Café Wolseley,” says Jeremy King, CEO of
Corbin & King. “For many years we have wanted to extend the reach of The Wolseley, but it’s only now that we have found an opportunity to achieve that. As Value Retail continues to build its vision for Bicester Village, we are delighted to be part of its plans.”
“WE ARE DELIGHTED TO BE OPENING CAFÉ WOLSELEY“ SAYS JEREMY KING, CEO OF CORBIN & KING. Scott Malkin – Founder and Chairman of Value Retail, creator and operator of The Bicester Village Shopping Collection – comments: “A sophisticated shopping experience calls for an equally stylish dining offer and, with its reputation for uncompromising excellence in menu, service and surroundings, The Wolseley certainly sets the bar. It is both an honour and a delight to welcome an establishment of this extraordinary pedigree to Bicester Village.”
LATEST OPENINGS
CAMILLO SET TO BRING MILAN’S DINING STYLE TO MAYFAIR Set to open mid-July, Camillo Benso will bring a touch of Milan’s inimitable dining style to the heart of Mayfair. Following in the hugely successful footsteps of its eponymous sibling which in just three short years has become one of Milan’s most popular fine dining destinations, the new restaurant will offer a sublime menu created using the finest and freshest products delivered daily from Italy, yet at prices not often seen in this most exclusive of areas. But this won’t just be a destination for an authentic Italian meal. Camillo Benso will go far beyond, offering a sleek cocktail bar where guests will be able to enjoy the true Italian-style aperitivo in the form of drinks and small snacks, or an after-meal drink such as an amaro. Topping off the experience, the restaurant will host regular live music evening sessions featuring contemporary takes on classic Italian beats. Perfect for daytime dining and authentically Italian nights out alike, Camillo Benso is bringing to Mayfair the menu much loved by the Milanese crowd, through the talented hands of a team of Italian chefs including Luigi Esposito, who honed his skills at some of the best outlets in the Neapolitan
CAMILLO
region taking inspiration from mentors such as Michelin-starred Antonino Cannavacciuolo. The rich Primi section will be the highlight of the menu, spearheaded by the likes of Spaghetti alla Nerano, a signature dish made with fried courgettes typical of the Sorrento peninsula; Spaghetti con Vongole Veraci; Ravioli Capresi and Paccheri al Ragu. All are made using both fresh pasta and durum wheat Pasta di Gragnano, considered to be among Italy’s finest. Secondi dishes feature such favourites as Cotoletta alla Milanese; Beef Tartare and Ragu Meatballs, whilst the desserts, created by artisan pastry chefs, will feature Neapolitan classics of the calibre of Pastiera, Babà, Sfogliatelle and, of course, national classics like Tiramisu. A special mention must also go to Camillo Benso’s incredible pizza and bread menu. The former will feature
ingredients that will arrive daily from the Campania region, but the real star of the show will undoubtedly be the bread, made using ancient grains by no less a maestro than Niko Romito, of Abruzzo’s first and only three Michelin star restaurant, Reale. This superlative fare will be served against a backdrop that embodies sophisticated elegance curated by leading design company Costa Group, in collaboration with art director Silvia Tramparulo. Camillo Benso London is the latest addition to the F & C Group, founded by Antonio Fantini and Massimo Sanità, which includes such celebrated Milanese dining destinations as celebrity-staple Giannino and the more laid-back Camillo Benso. The new venture marks the group’s first overseas opening, with future sites planned for New York and Miami. Camillo Benso, 8-10 Blenheim Street, W1S 1LJ, Mayfair, London
July 2018 | Restaurant Industry News | 09
LATEST OPENINGS
SCARLETT GREEN LAUNCHES IN SOHO The Daisy Green Collection is thrilled to announce that Scarlett Green is now open at 4 Noel Street in Soho. Set to chic and spacious surroundings over two floors, the 4,000 sq ft site serves delicious, Antipodean-inspired, imaginative food and beautiful cocktails under the guidance of ex Coya General Manager, Francesco Sica. Small plates such as spicy tuna tostadas, Bondi hot prawns and Vegemite, truffle & cheese doughnuts reflect the team’s distinctive and fresh Aussie style cooking, with house sharing favourites like the Giant Chicken Parmigiana and their Award-winning Banana Bread Sandwich positioned firmly on the menu. Alongside their much-loved vegetarian and vegan options, sashimi and ceviche fans are well catered for with seafood delivered daily care of the Looe market day boats. Meat lovers can continue to
enjoy the Collection’s famous grass-fed rare-breed dry-aged steaks from Nathan Mills of The Butchery Ltd, all cut to order and chargrilled at over 500 degrees on their custom-made Josper Grill. The kitchen is led by Dominik Moldenhauer (Dinner by Heston, Perth’s Greenhouse and The Shed). Behind the bar sits the capital’s largest Australian wine list, boasting over 24 Aussie wines by the glass (from £6), perfect for pairing with the menu. Their skilled bartenders are knocking out a host of superb innovative cocktails and the tap list features top craft beers from London including their bespoke Aussie-style Freeman Frothie brewed in partnership with Fourpure, Bermondsey. Throughout the day, Scarlett offers the Daisy Green collection’s renowned bottomless brunch, with signatures such as their Fancy Bacon Roll and Smashed Avo on Charcoal Sourdough hand-inhand with their ever-popular artisan coffee made with their house Beany blend. The restaurant is inspired by Melbourne and Sydney café culture, creating an elegant and laid-back vibe, with live acoustic music upstairs from 4pm daily and DJ sets Thursday to Saturday adding to the late-night buzz. The welcoming relaxed atmosphere is set against some huge bespoke artworks aimed at bringing back some of the glamour of the Soho of old, courtesy of a 20ft mural by Paul Robinson and original pieces by Louise Dear and Shuby. Bondi meets Soho.
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Founder Prue Freeman, said: “Daisy Green is focused on creating exciting one off local destinations which bring together laid back Australian food culture, art and design. Soho is incredibly exciting for us – it’s a beautiful space in one of the most buzzing and historic parts of London. We are looking forward to showcasing our authentic modern Australian cuisine with some childhood favourites and Aussie classics. We are fortunate to be working with some of the top UK art talent whose bespoke pieces should bring a smile to the face and create an uplifting and creative environment. We hope that we will be serving early morning flat whites, delicious healthy brunches and memorable dinners for years to come.” Photography © Leyla Kazim
LATEST NEWS
Restaurant Industry News Partners with the Restaurant & Bar Tech Live for another year! Restaurant Industry News Partners with the Restaurant & Bar Tech Live for another year! We are delighted to announce our official partnership with the Restaurant & Bar Tech Live, the UK’s largest event dedicated to the hospitality industry. Running alongside 6 other leading events for the hospitality sector, including the Coffee Shop Innovation Expo and the Restaurant & Takeaway Innovation Expo, the show is set to attract over 18,000 of the industry’s visionaries, who are shaping the restaurant and takeaway scene of the future – and tickets to attend are FREE! Restaurant & Bar Tech Live takes place from the 25th - 26th September at the London ExCel, and offers visitors
the chance to engage with over 500 innovative suppliers, attend 200 expert led seminars, take part in insightful panel sessions, take advantage of networking opportunities, get in front of industry pioneers, and much more!
The Restaurant & Bar Tech Live is absolutely FREE to attend and is a must for hospitality professionals looking for their next big investment, and the professionals who can offer the innovative solutions needed!
The hospitality industry is one of the most competitive; restaurants and bars are always looking for new ways to stand apart from their competitors and supply a new and exciting experience for their customers. Don’t miss being part of the conversation on the products and technology turning the hospitality industry upside-down: check out the Restaurant & Bar Tech Live website now to find out more! www.restauranttechlive.co.uk
To book your FREE ticket, register here: www.restauranttechlive.co.uk
Run For The Hills designs the interior of Kricket’s cult new Brixton restaurant Award-winning London-based consultancy Run For The Hills is delighted to reveal their design of the interior of the new Kricket Brixton restaurant. Run For The Hills has a long history working with the brand on Kricket’s creative identity, website, and designing the interior of its first Central London restaurant as well as their upcoming site in Television Centre between neighbours Soho House and Bluebird. Kricket is the brainchild of chef Will Bowlby and front of house Rik Campbell. Their tiny and much talked about first eatery, was squeezed into a 20-seater shipping container within POP Brixton in 2015. Which set tongues chattering. A Major F&B investor spotted their unique talents and helped fund the opening of their first bricks and mortar space in Soho. Rik and Will comment: “It has always been our intention to return to the neighbourhood where our journey
12 | Restaurant Industry News | July 2018
first began and we couldn’t be more excited. Brixton has remained such a huge part of Kricket’s identity and we’ve been searching for a permanent site ever since we moved out of POP Brixton.” A continuation of the lively Indian cooking found in Soho, the menu leans heavily towards Indian inspired street-food dishes and bar snacks to accompany a brimming cocktail and drinks list. As usual, there will be an emphasis on using seasonal British
produce, making classic Indian flavours ever more accessible. Run For The Hills has also designed the Kricket cookbook, the launch of which coincides with the opening of the new restaurant. Kricket: An Indian Inspired Cookbook features 80 delicious recipes presented to reflect the brand’s ethos. A third Kricket restaurant, with an interior also designed by Run For The Hills, is due to open later this year at the recently renovated BBC Television Centre.
THE MAGIC OF WATER If there is magic on this planet, it is contained in water – Loren Eisley, 1957 Hildon Natural Mineral Water, winner of Chefs Choice Award for past 7 years, is an integral player on the fine dining stage all around the World. Blind taste tests show time and again why top chefs choose Hildon – for its absolute purity of flavour, making it the ideal supporting actor in top class gastronomic productions. However, there is more to Hildon than meets the eye; the magic of Hildon has also been recognised by mixologists and master distillers to name but a few, who seek to perfect the drinks they are creating by ensuring that one of their most vital ingredients is as balanced and high quality as it can be. We spoke to two such craftsmen, both from phenomenally successful gin brands; both tapping into Hildon’s pure quality for their own very special reasons. Thomas Rudman from Corner Fifty Three, distils and blends using Hildon Natural Mineral Water, harnessing the perfect ph balance to deliver the best body and enabling his gins to really shine. “Using Hildon is not without its difficulties” explains Thomas, “we have had to perfect the natural chemical processes to ensure the mineral content is stable within an alcohol situation.” But Thomas is adamant that it Hildon is a vital part of the process. “At Corner Fifty Three we know that when building our boundary pushing gins we need quality in every drop poured from
THOMAS RUDMAN
the bottle. This means using the best and freshest botanicals, organic grain spirit and, of course, top quality natural mineral water.”
Pothecary Gin & Hildon Cocktail Recipe 35ml Pothecary Gin Fresh Thyme 4 slices of lime 50ml apple juice Dash of Grenadine Top up with Hildon Water
On the other side of the bar, mixologists are using Hildon in their top class cocktails. Perfect ph balance, low sodium content and consistent purity of flavour are key here. “Why would you use the finest spirits and natural ingredients in every part of the cocktail without ensuring that the water is equally as high quality?” asks Lukasz Dwornik, co-founder at Pothecary Gin. Lukasz, who was inspired by Hildon’s ethos and quality, created a series of cocktails for Pothecary Gin that use Hildon natural mineral water. So as well as enjoying the rehydration qualities, and fine taste of Hildon as an accompaniment to any meal, consider why and how a perfectly balanced natural mineral water can enhance your creations, concoctions and designs. As Leonardo de Vinci once said; “ Water is the driving force of all nature”. Be a man of wisdom and delight in water. www.hildon.com
July 2018 | Restaurant Industry News | 13
Rishi Naleendra INTERVIEW
Biography: Chef-Owner of Cheek by Jowl, Rishi Naleendra is the first Sri Lankan Chef to attain a Michelin status when the restaurant received the coveted star on Michelin Guide Singapore in 2017. Born in Sri Lanka, Rishi moved to Melbourne, Australia at the age of 18 to pursue his Bachelor’s Degree in architectural studies. In his free time, he took up a role as a busboy in the kitchen of a café and fell in love with cooking. From then on, Rishi followed his gut instinct and made a career switch from Architecture to Food and Beverage. He was converted to an Australian citizen at the age of 22 and joined Taxi Dining Room, where he served as a Demi chef before promoting to a Sous Chef position. Three and a half years later into his culinary career, Rishi relocated to Sydney where he was offered to work as a Chef de Partie at the famed Tetsuya’s under the renowned Chef Tetsuya Wakuda. He later moved on to the work at Yellow by Brent Savage as a pastry chef. Eager to take on more challenges, Rishi moved to Singapore in 2015 to head up the now-defunct Maca. A Chance meeting with Loh Lik Peng, Founder of Unlisted Collection:, led to an opportunity for Rishi to call a space his own - Cheek by Jowl. The restaurant’s name means ‘side-by-side’ and is a meaningful tribute to working alongside his restaurant manager, Manuela Toniolo. Here at Cheek by Jowl, Rishi serves up a Modern Australian cuisine and hopes that guests will enjoy a dining experience built upon a seamless marriage of creative yet honest food, accompanied by artisanal wines and warm hospitality.
Tell us a little bit about yourself and how you started your journey as a chef? I was born in Sri Lanka, I grew up in Sri Lanka, and when I was 18 I left for Melbourne to study architecture. Whilst there I was working in a café. I was a kitchen hand and chef told me that if you study hospitality management and cookery for two years you become Australian. That was the whole idea or motivation. I wanted to become Australian and it’s a lot easier with studies, otherwise the degree was 7 years. I was meant to go back to school and study architecture, but then I did really start enjoying cooking so I stuck with it. That’s how I started cooking. What is your earliest food memory? Mmm I remember I used to eat an excessive amount of chocolate cake. I was obsessed with chocolate and chocolate cake when I was young. When I was a kid I could eat a lot, an unusual amount. My mum still reminds me how I puked because I had over eaten chocolate cake and chocolate. And do you still love chocolate?
ZUCCHINI FLOWER, SRI LANKAN MUNG BEANS, MILLET, SUNFLOWER SEED
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Funnily enough I don’t serve chocolate at all in the restaurant because all our
desserts are very unusual and especially with chocolate I don’t like when it has been overcomplicated. Chocolate itself is really nice. I don’t want to ruin it and if I use chocolate then that just becomes the main component because its such a strong character and it stops me from being creative so that’s why I have used a lot of savoury elements. How has the food that you grew up around influenced your style as a chef? I was born in Sri Lanka. I grew up in Sri Lanka. It was very communal style dining with massive flavours. They don’t hold back on chili and acidity. I actually don’t think that if you really look into my food you would recognize the Sri Lankan influence at all. You wouldn’t be able to tell that it’s a chef from Sri Lanka cooking, and obviously when people come to the restaurant they get confused because we consider ourselves as modern Australian and then they see me. Even last night someone was slightly confused. They thought somebody else was the chef because it says the cuisine is modern Australian. I’ve tried to stay away from cooking Sri Lankan food. I love it, I love eating it, cooking it and obviously I grew up with it but I don’t want to be known as a chef who cooks Sri Lankan food. It is what both my mum and
CAROUSEL
grandma did so obviously I wanted to do something different. Eventually though I will introduce certain elements of Sri Lankan food into my cuisine. The one thing Sri Lankan culture has taught me is the importance of generosity. It’s one culture that gives away so much food. For example, you can walk into a house at midnight and someone will still ask you if you want food. You never don’t have food in the house. Whether you’re rich or poor there is always food and something to drink. How do you go about choosing your suppliers? In Singapore there are only a few
suppliers and most of the restaurants, whether you are the best of the worst in Singapore, you have to use those suppliers. But once you tell them you need a certain product there are certain suppliers that will actually go out of their way to find things for you. For example I found this boy. Supposedly he started importing fish from Japan for his own consumption. Singapore is a crazy place, people can do that. They have enough money to do things like that. And then he realised that his chef friends had started asking him to bring stuff in so I started bringing in fish with him, and its amazing. Continued >>
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Within a day you get your fish. So there are suppliers that you know, and then there are really big commercial suppliers which we still have to use. It’s not a place where farmers come to you and say “this is what we picked this morning. This is the season for that” so I’ve sort of lost that sense of seasonality. That’s why it has been so amazing to be here in London and use the produce that they have here. Yeah, it’s an amazing change. You were awarded a Michelin star for your work at Cheek by Jowl. Tell us a bit about the experience. So..ahhh.. it came in pretty much our first year so it was slightly a surprise, but at the same time it’s nice. You know it did change the exposure that we had. Our restaurant was always sort of busy but getting a Michelin star, like the overseas exposure globally, everyone rates it. No matter where in the world people start reading it when they start eating out. Initially we had the clientele that just came there because we had that star but now it’s actually settled down and actually we get customers who genuinely want to come and eat here. Everyday customers which is amazing. Where do you go when you want to eat at a restaurant? In Singapore there are many…one of our favourite favourite places to go is Imperial Treasure Super Peking Duck. It’s amazing. It is one of the best things
OYSTER SMOKED TOMATO
you can eat in Singapore. Like those Peking duck pancakes... The whole experience is really really cool. I really really like it. And the worst thing is there are lots of Australian chefs there as well. So Burnt Ends, Whitegrass and there are really casual places like Cure and some amazing cafes as well run by Australians. Like I go to Common Man quite a lot, and there’s one called LoKal which is run by another Australian and he makes his own sausages, butter and everything. So yeah it’s a really nice place to go. For hawker food there’s one of my favourite favourite things to eat which is a mince pork noodle dish, and its served with black vinegar and chilli- it’s amazing and I really don’t know what is in it but it tastes really really good.
RISHI AND MANUELA
How do you work with Manuela to find the perfect wine pairings for your dishes? Mmm we both drink a lot. Not in a bad way, like we love a good glass of wine and we tried not to, rather than have a perfect match for dishes, we tried to find wines that work well throughout the meal. I mean without overpowering anything and just complementing it, not necessarily just a match. It’s more something that complements food and it’s really nice to go through that experience. Sometimes picking a bottle for something. We try to pick things out that go with the whole meal. You’re stranded on a desert island. What five foods would you want with you? What would you make? As in the ingredients? Rice for sure. I grew up with it. I love eggs and…some really nice fish. And then lime. A bit of chili. How many is that? Yep that’s five. And what would you make with that? I’d probably fry the egg, cook the rice and probably BBQ the fish and squeeze the lemon on it, and put a bit of chili on top. Finally, if anyone reading this were to visit Cheek by Jowl what dishes would you personally recommend? To do the tasting menu. Because like I said before, it’s an experience. It’s so hard to pick a dish and judge the restaurant. You know you need to have the full experience. You know it’s not just the food it’s the ambiance, the music , the service, the wines. So it’s really hard to pick just one dish. You have the full experience.
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CK DIRECT TECHNOLOGY ENHANCES 3 MICHELIN STAR RESTAURANT IN LONDON CK Direct have had the amazing opportunity to implement brand new Ventilated Ceilings and Air Jet Canopies in a 3 Michelin Star restaurant. The London-based restaurant was the perfect candidate for the latest additions to CK Direct’s product range. During the restaurant’s 8-week refurbishment, the existing extract systems within the kitchen and rooftop were stripped out and replaced. Roof Mounted Air Handling Units, Extract & Supply Fans, Air Conditioning and Toilet Ventilation - All of which was fitted to service the launch of the showpiece Ventilated Ceiling, Air Jet Canopy System and the new Air Jet Extract Hood.
How do these new installations improve the restaurant? Ventilated Ceiling
The modular ventilated ceiling system is perfect for kitchens with an extensive range of cooking surfaces. It’s recommended for kitchens where natural points of extraction such as windows cannot be utilised—in other words, places like a residential area in London. The ceiling system is ideal for cooking areas that are viewable to the public. The consumer can see the staff hard at work, whilst the staff retain a safe and clean environment.
“In this, and also past cases where CK Direct have had the opportunity to introduce our services to a renowned restaurant, we’ve relished the chance to show what we’re capable of. Time and again we’ve seen that our innovations in ventilation are exactly what these establishments are seeking.” - CK Direct Senior Design Engineer, Martin Culham
Air Jet Canopy system CK Direct’s Air Jet Canopy System allows the kitchen ventilation system to provide sufficient capture and containment at a minimal exhaust flow rate. It creates negative pressure along the front edge and side of the hood, assisting in containment of heat and effluents in the critical work area. The high efficiency of Air Jet kitchen ventilation systems reduces the effective net exhaust volumes, whilst improving extraction efficiency and minimising fan and ductwork size. Air Jet hoods prevent the heat and impurities produced by cooking appliances from spreading to the work area. The hoods deliver a small air flow to push the upward-flowing thermal current toward the filters. Included inside CK Direct’s hoods are unique Franke Cascade filters, which remove 95% of grease particles sized eight microns and above. These save
on energy and maintenance, as the pressure loss is low, and the stainlesssteel filters are easy to clean. CK Direct Senior Design Engineer, Martin Culham was thrilled to see their new products in action at such a highprofile establishment. “In this, and also past cases where CK Direct have had the opportunity to introduce our services to a renowned restaurant, we’ve relished the chance to show what we’re capable of. Time and again we’ve seen that our innovations in ventilation are exactly what these establishments are seeking.” Martin continued and explained that refurbishments like this one will not only benefit the restaurant’s employees, but their customers too. Cleaner and safer kitchens are a win-win! You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems on their website: www.ckdirect.co.uk
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AWARDS NEWS
STEPHEN GOW
“We are extremely proud of all of our kitchen team, who consistently deliver excellence and who are helping shape and influence the fine-dining scene in Aberdeen.”
ABERDEEN’S THE CHESTER HOTEL WINS NORTH EAST SCOTLAND HOTEL RESTAURANT OF THE YEAR AWARD Aberdeen’s luxury venue The Chester Hotel was last night named North East of Scotland Hotel Restaurant of the Year. It is the third time that the independent hotel has triumphed in this category, and its latest success adds to a growing list of accolades won by the west end hotel since it opened in 2014. The establishment and its culinary team have now been awarded more than 20 accolades: The Chester Hotel is the only property in the city to be awarded a four-star silver rating from the AA. In addition, it has two AA Rosettes and a recommendation in the Michelin Guide for fine dining in its IX Restaurant. The hotel continues to push culinary boundaries in the region, both in the main restaurant and in modern private dining rooms, and The Chester Hotel
general manager Stephen Gow says the latest honour underlines the hotel’s ongoing commitment to deliver an exceptional food and drink experience to its guests. He adds, “The hotel opened in 2014 and winning ‘Hotel Restaurant of the Year’ for a third time is a worthy achievement which couldn’t have happened without our dedicated and very hardworking team. “We are extremely proud of all of our kitchen team, who consistently deliver excellence and who are helping shape and influence the fine-dining scene in Aberdeen.” The Chef and Restaurant of the Year Awards are organised annually by Aberdeen-based Hospitality Training, with an expert panel of judges led by Bruce Sangster, formerly of Michelin-
starred Sangster’s in Elie, Fife. The winners were announced Monday evening at Aberdeen University’s Elphinstone Hall. The Chester Hotel opened in 2014 following a £5 million refurbishment programme, offering 50 luxurious bedrooms and suites in the heart of Aberdeen’s fashionable west end. It boasts an unrivalled function suite, catering for corporate and private events of all sizes. Following its most recent inspection by the AA the IX Restaurant was praised for serving enjoyable cuisine with integrity and genuine care. More information about The Chester Hotel can be found at www.chester-hotel.com
MEDIREST DIETITIAN NAMED BRITISH DIETETIC ASSOCIATION AWARD WINNER Medirest dietitian, Helen Ream, has been awarded the Ibex Honour from the British Dietetic Association (BDA), for her contribution to the second edition of its ‘Nutrition and Hydration’ Digest. The event was held on 19th June in Birmingham, to celebrate the achievements of some of the UK’s most accomplished food and nutrition professionals.
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Five years after the BDA launched its successful Digest, Helen led the update and review of the comprehensive document, which replaces the original as one of the five key papers forming national hospital food standards in England. Launched in 2017, key changes to the Digest included updated recommendations such as
M ANNOUNCES FINALISTS IN YOUNG CHEF OF THE YEAR COMPETITION Awards seeking to inspire new talent to combat post-Brexit staff shortages M Restaurant and Bookatable by Michelin in association with Champagne Pommery, have announced the finalists of the second Young Chef of the Year competition. The Young Chef of the Year competition aims to not only find the best young talent already in the kitchens of London and across the UK, but to encourage others into starting up a career in the hospitality industry following reported staff shortages post-Brexit. The top 12 entrants are now faced with the task of hosting their own five-day pop-up at M in Victoria Street’s RAW Restaurant to be in with a chance of winning the title. The finalists, all young chefs under the age of 29, hail from some of the best restaurants across London and the rest of the UK. Battling it out for the top spot are representatives from Hide, Pollen St. Social, Coal Shed and The Curlew, as well as other top restaurants. They were selected after submitting an original four-course menu at £45 per head together with costings for 50 covers. The chefs have all suitably impressed M Group Executive Chef Michael Reid and guest judges in two competition rounds and have now been invited to M Victoria Street to cook in a series of pop up takeover nights from 3 -28 July, with diners and judges voting for their favourite young chef. During July, entrants’ menus will be judged by M Restaurant founder, Martin Williams; M Group Executive Chef, Michael Reid; as well as leading
information about the latest Hospital Food Standards and the introduction of a new chapter about Health and Wellbeing for staff and visitors in the NHS. Sian O’Shea, Chairman of the BDA commented: “Helen leading on the updates to the Digest was a hugely important piece of work that sets the standards for, and informs the industry. We are very grateful to her for her valuable contribution and for imparting her knowledge and expertise in this area.”
chefs and personalities who are backing the M campaign; including Adam Handling, Andy Lynes, Claudio Cardoso, Sophie Michell, Daniel Watkins, Jose Pizarro, Michael Wignall, Steve Dinneen, Sudi Pigott and Tom Kemble. Guests and judges will sample special dishes throughout the pop-up nights such as Venison, fermented green gazpacho, new potato sauce, onion and chard (Hamish Pearce); Mackerel Ceviche, oyster mayonnaise, radish and seaweed (Daniel Andree) and Orange and Basil Posset, macerated peaches, Frangelico biscuits and milk sorbet (Adebayo Folarin).
“I HOPE THAT BY SEEING WHAT
OTHER YOUNG PEOPLE ARE DOING WITH FOOD, IT WILL INSPIRE OTHERS TO GET INTO THE PROFESSIONAL KITCHEN AND TRY IT OUT FOR THEMSELVES! “ Aside from taking on the tough job of judging the dishes, M founder Martin Williams is hoping that Young Chef of the Year will inspire the next generation of young chefs. “There are two purposes of the competitionTo nurture the best young talent already in our kitchens and secondly I hope that by seeing what other young people are doing with food, it will inspire others to get into the professional kitchen and try it out for themselves! Thanks to Brexit the hospitality industry is suffering from worrying
Helen Ream, Medirest Dietitian, commented: “It’s been an honour to lead such an important piece of work. To receive this award is testament to the efforts the working group put in. The fact that I was nominated by my profession’s peers makes this award very special.” Helen has been a Dietitian for 25 years and until 2014, had roles within the NHS. She joined Medirest, Compass Group UK & Ireland’s healthcare division, in 2015 and during this time, she has worked with its Care
staff shortages and we want to make becoming a chef an aspirational career to students coming out of schools and colleges.” Prize categories include the Young Chef of the Year Winner, Young Chef of the Year Runner Up, Best Dish as voted by the judges and Best Social Campaign as voted by Bookatable. The winner and runner up will receive a five-day ‘pop up residency’ each in the 50 cover RAW restaurant at M Victoria St. The winner will also receive a trip to Champagne and a set of Blenheim Forge Knives. Winners will be announced on 31 July at an awards ceremony. Young Chef of the Year Finalists • • • • • • • • • • • •
Ollie Fitton, 21, The Ryebeck Hotel, Bowness on Windemere Adebayo, 22, Opera Tavern Hamish Pearce, 22, Hide
Jamie Gardner, 23, Coal Shed William Bowman Smith, 24, Galloways of Woburn
Stefano Camplone, 24, Neo Bistro Daniel Andree, 25, The Curlew Restaurant Aaron Ashmore, 27, Clarette
Mateusz Maksymilian Mitka, 28, Hotel Farnborough Wojieck Okenski, 29, M
Andrew Beynon, 29, Pollen St Social Filippo Boaro, 24 M
Home teams to support and enhance nutritional care for residents in this setting. In addition to receiving this prestigious award, Helen and fellow Medirest Dietitians, Maxine Cartz and Lisa Baker, were all named on the BDA’s Roll of Honour. The list recognises and rewards its members who have contributed significantly to a defined piece of work in the past 12 months.
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AWARDS NEWS
ENVIRONMENTAL AWARD SUCCESS FOR FRESH DIRECT
JAMES AND LOUISE RUSK
Pioneering environmental waste management company, ACM Environmental PLC, has announced that fresh produce supplier Fresh Direct is a winner of a Greener Path Award for consistently achieving zero % to landfill in 2017 for all of its English depots; Bicester, Dagenham, Cambridge and Wigan. The Greener Path Awards were created to celebrate the great work businesses across the UK are doing in reducing the impact they have on the environment. Organisations that demonstrate exemplary effort and achievement in minimizing waste, boosting recycling and increasing landfill diversion while seeking out innovative and sustainable ways to handle waste streams, are potential candidates. By working in partnership with ACM Environmental, Fresh Direct, has fully optimised the diversion of waste from landfill in 2017. Andy Jacobs, Chief Executive of ACM Environmental said “We are delighted that Fresh Direct is a recipient of the Zero Waste to Landfill Award. We have worked in partnership with them to help implement an environmentallysound waste management strategy and to see them achieve such impressive landfill diversion results is extremely gratifying.” “Working in partnership with ACM Environmental we have managed to reach our optimum environmental performance,” says Fresh Direct’s Supply Chain Director, Ian Humphryes. “ACM has a unique business model supported by a nationally-integrated network of recycling and reprocessing facilities. This enables Fresh Direct to minimise the amount of waste it produces, optimise its recycling levels, eliminate the use of landfill, and reduce its impact on the environment with significantly reduced costs.”
RUSK & RUSK CELEBRATE RECORD-BREAKING RUN OF AWARD WINS One of Scotland’s leading independent hospitality groups, RUSK & RUSK, is celebrating a record-breaking run of award wins after scooping its seventh honour of the year. RUSK & RUSK has opened some of Scotland’s leading, globally recognised dining spaces in The Butchershop Bar & Grill, Hutcheson’s City Grill, The 158 Club Lounge and most recently The Spanish Butcher, which was awarded ‘Most Stylish Restaurant’ in the 2018 Scottish Style Awards; succeeding Hutchesons City Grill, which won the coveted award in 2015. As trailblazers in the hospitality and lifestyle sector, co-founders James and Louise Rusk have succeeded in creating award-winning spaces that excite the senses both on and off the plate. Together the duo have a passion for design, creativity and pushing the boundaries of innovation within the industry. In addition to ‘Restaurant Newcomer of the Year’ at the CIS Excellence Awards, The Spanish Butcher was recognised by style bible GQ magazine earlier this year; a Scottishfirst, the restaurant was shortlisted for ‘Best UK Restaurant’ at the prestigious GQ Food & Drink Awards and has been described by CNN as one of the ‘hottest new restaurants in the world’.
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James Rusk, said, “RUSK & RUSK was founded to create restaurants that go beyond function. We want our venues to inspire and take customers on a journey; everything we do is focused on unrivalled experiences. We aim to turn the very best service, food and surroundings into lasting memories, and we are thrilled that this concept is proving so successful.” Their first operation, The Butchershop Bar and Grill opened in Glasgow’s west end in 2009. Hutchesons, located within a sweeping Grade-A building in the city’s Merchant City, followed shortly in 2014 and then The Spanish Butcher in 2016. Louise Rusk said, “Travel, style and design all play a huge part in crafting RUSK & RUSK experiences. Countries around the world continue to inspire us and we’ve been exploring some amazing cities, cultures and sites, so watch this space.” RUSK & RUSK venues are distinguishable by their deluxe interiors and distinctive personality; by design, no one RUSK & RUSK venue is the same. However, each and every venue is committed to service, seasonality and sourcing, delivering the very best and unforgettable moments for their customers. For further RUSK & RUSK information, restaurant bookings and menus please visit: www.ruskandrusk.com
PEAR FRANGIPANE TART
Sorbets, Ice Creams & Desserts by La Maison A young man returned to Britain after completing his training as a pastry chef in France with the dream of producing quality sorbets for a discerning and demanding clientele, opening La Maison back in 1983. Over 35 years later, La Maison is a leading supplier of premium quality, handmade frozen desserts to top Hotels, Restaurants, Caterers and Airlines. La Maison’s Sorbets and Ice Creams are made using premium quality natural ingredients, predominantly sourced in the UK, and are made without any artificial colourings or flavourings. The ice cream and sorbets can be produced in tubs or can be scooped or quenelled for larger functions, for portion control and minimising wastage. La Maison’s Sorbets are high in fruit or vegetable content, low in fat and are suitable for people with dietary requirements, especially vegans or vegetarians. La Maison’s Ice Creams are made using a fresh crème anglaise base containing whole milk, double cream and pasteurised eggs with the ripples, candies, fruits, chocolate, nuts or other ingredients added to the base to finish the ice cream. La Maison also produce an extensive range of handmade patisserie, suitable for an à la carte menu, for banqueting or afternoon teas, and include Mousses, Cheesecakes,
COCONUT & RASPBERRY PARFAIT
Fondants, Tartlets, Apple or Pear Tarte Tatin and hot and cold Puddings. La Maison works closely with many prestigious Chefs creating attractive bespoke desserts for special occasions and culinary individuality.
La Maison’s kitchen continues to innovate with weekly tastings and has recently introduced a new Vegan range of desserts including a Chocolate Brownie, Pear Tarte Tatin and Passionfruit Tartlet. The La Maison signature dessert being the Marmite made from nougatine (caramel & flaked almonds), moulded into a basket and lid, filled with over 30 scoops of different flavours of premium quality sorbet or ice cream. The lid is then carefully decorated with a handmade sugar flower. Each Marmite takes over three hours to produce.
SUMMER PUDDING
La Maison’s kitchen continues to innovate with weekly tastings and has recently introduced a new Vegan range of desserts including a Chocolate Brownie, Pear Tarte Tatin and Passionfruit Tartlet. The premium quality ingredients are sourced from local suppliers where possible and La Maison use local service providers to support the business. To minimise the environmental impact of the production of our dessert range we source packaging which is largely recyclable and where possible biodegradable. La Maison also prides itself on the personal touch and provides the top customer service that all La Maison’s customers know and expect! T: +44 (0) 20 8968 0707 E: sales@lmdsfoods.com W: www.lmdsfoods.com lamaisondessertspecalist La Maison Frozen Dessert Specialist @LaMaisondessert
ETON MESS
MARMITE MULTIPORTION
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GO! ORGANIC FESTIVAL: NEW CHEFS & FOODIE FEATURES GALORE
JONATHAN DIMBLEBY
GO! Organic, London’s new summer festival celebrating the very best in organic, sustainability and healthy lifestyles, has added more big names to its line-up, including celebrity chef Theo Randall. Taking place over the weekend of 8-9 September at Battersea Park, there will be over a dozen live cooking demonstrations in the Organic Kitchen, with top chefs sharing their pro tips and exclusive recipes for creating tasty, naturally-good food every day. For Italian food lovers – Theo Randall’s exclusive demo on Sunday 9 September (1pm) is a must. A former head chef at the legendary River Café (it was under his direction that the restaurant won its first Michelin Star in 1997), his restaurant ‘Theo Randall at the InterContinental’ in London is consistently voted one of the best Italians in the UK. He’ll be talking about his passion for all things organic, while preparing a selection of his favourite dishes from his new book My Simple Italian. Other new names on the menu include: Asian cookery expert and London Food Board member Angela Malik, who’ll be focusing on the importance of buying and using sustainably-sourced ingredients at home. And ‘plant-forward’ chef Jay Morjaria, founder of central London’s first meat free cooking school Sutra Kitchen. They join Gelf Alderson, executive chef at River Cottage; Emily Watkins, head chef of The Kingham Plough; eco restauranteur Arthur Potts-Dawson; leading food writer and chef Rosie Birkett; and GBBO contestant Chetna Makan. “Organic is more relevant than ever, appealing to everyone from foodies to families, and all those who are looking for food, as it should be, and the benefits that organic brings. I’m really looking forward to cooking at GO! Organic Festival and enjoying this festival with my family,” says Chetna
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Makan, who will be showing how to make easy Indian street food that tastes amazing and takes just minutes to prepare at 2pm on Saturday 8 September. If all that talk of food gets you hungry, GO! Organic Festival’s indoor organic marketplace has you covered. The following are just some of the organic food and drink stalls available: Abel & Cole, Alara, Balanced Nature, Bio-tiful Dairy, Calon Wen Organic Dairy, Celtic Bakers, Clearspring, Cocoa Loco, Community Foods (Tarantella and Crazy Jack), Cream O’Galloway, Divine Chocolate, Fatty’s Organic Gin, Greener Greens, G’s Fresh, Happy Butter, Happy Kombucha, Helen Browning’s Organic, Honest Organic, Infinity Foods, Nutri-Fungi, Peelham Farm, Produce World, Pukka, Pull The Cork, Purearth, Riverford, Sunfresh, The Tomato Stall, Tiny Leaf, Vintage Roots & London and Scottish International (hosting a pop up bar), Wyld Wood Cider (Westons Cider), and Yogi Tea. GO! Organic has also teamed up with Stroud Brewery to present the
GO! Organic Beer Festival. Featuring over 40 of the best organic beers from UK organic breweries, it will have something for everyone – from refreshing IPAs to malty rich stouts. Plus, why not join in the Stroud Brewery tasting sessions, hosted by founder and managing director Greg Pilley. Beer’s not your thing? There’s plenty of activities to keep the whole family busy, including a raft of big-names and up-and-coming bands on the main stage; celebrity talks; children’s entertainers; fantastic feature areas like Meet The Farmer and the Clearspring Japanese Garden; Abel & Cole’s picnic area; circus acts; free fair rides; a children’s farm; hands-on workshops; bug hunts and so much more. Discounted advance tickets can be purchased via the website, with tickets for adults priced at £26, children at £13, and a family of four at £69 (after the early bird discount ends, prices are £32 for adults, £15 for children and £85 for a family ticket). For full details, please visit www.goorganicfestival.co.uk.
EXHIBITION NEWS
SOLD OUT LUNCH! SHOW CONFIRMS RECORD 370 EXHIBITORS FOR 2018 A record 370 exhibitors – from the biggest to the newest names in food-to-go, are preparing to showcase 1000s of innovations at lunch! 2018, when it returns to London ExCeL on 20-21 September. The premier trade event for the sector, lunch! has been serving the nation’s food-to-go operators and retailers for over a decade. Having sold out of all available space three months in advance, its 6,300+ attendees will be able to see and sample more new food and drink products, packaging, equipment and catering technology than ever before. “The support from the industry as always has been phenomenal,” says group event director Chris Brazier. “Not only have we sold 10% more stand space this year – providing even more quality, innovation and differentiation to our visitors – but demand has been such that there’s already a waiting list for companies interested in exhibiting in 2019. “It really does demonstrate just how important lunch! has become to suppliers looking to do business with coffee shops,
cafés, food-to-go multiples, supermarkets, contract caterers, wholesalers and distributors. While for food-to-go buyers, lunch! has proved itself year after year to be an essential visit to see what’s new and compare the latest products from leading and emerging brands. “lunch! 2018 is not just our biggest event. It also boasts our most eclectic line-up yet. Every new product innovation that foodto-go buyers need to know about – from ingredients to kitchen equipment and counter displays, from food and drink to packaging, payment solutions and business services – will be on show this September,” he says. “lunch! is a key date in the diary for the food-to-go and the coffee shop sector. It is great to see so much innovation from such passionate people under one roof,” says Hannah McKay, head of food & beverage at Caffè Nero.
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EXHIBITION NEWS
TICKETS TO LONDON’S FIRST BRUNCH FESTIVAL GO ON SALE Tickets to London’s first ever festival dedicated to the capital’s beloved tradition of brunch are now officially on sale! Ahead of September’s event, the details of the first few headliners have also now been released, as well as the names of food and drink stalls involved. With more announcements in the pipeline for the months ahead, the festival is set to be London’s biggest celebration of all things brunch with something for everyone! Eat & Drink Taking place at The Old Truman’s Brewery, Brick Lane over the first weekend of September, London Brunch Fest has now released the first names due to take part in the event, including The Barge House, famous for their breakfasts in breads, Urban Pantry (runner-up in Time Out Love London Awards ‘Most Loved Local Brunch Spot’), and The Dayrooms Cafe, with more names due to be announced in the months ahead. As well as headline restaurants, there will be a festival marketplace packed full of exciting brands sampling and selling brunch and breakfast related treats, such as artisan bakery, Pophams, serving their maple bacon croissants, and Naked Dough (stars of the BBC’s Million Pound Menu) showcasing their raw cookie dough
URBAN PANTRY
THE PICKLE HOUSE BLOODY MARY for those visitors with a sweet tooth. Each restaurant will be serving a special festival menu for the event as well as one signature dish. Visitors will also have the opportunity to vote for their favourite signature dish in a festival-wide competition that will announce the coveted award of ‘Dish of the Festival’ after two days of voting. Hackney-based The Pickle House will take up residency for the weekend, serving up their renowned Bloody Mary’s as the perfect accompaniment to all of the brunch food on offer, with an extra dash of pickle power! Real Kombucha’s pop-up bar will serve ‘fermentation at its finest’, brewed from the hand-picked loose leaf teas,
while one of the UK’s leading specialty coffee roasters, Origin Coffee, will be providing the caffeine hit. There will also be no shortage of Mimosas and fruit cocktails! Activities In-between brunch classics and fruit cocktails, a range of events will be scheduled throughout the weekend yet to be announced - that will include talks, panel discussions and interactive workshops for visitors to enjoy over the weekend. Charity partnership With every ticket sold, a 22p donation will be made to the charity Magic Breakfast to cover the cost of giving a child a healthy breakfast at school. Magic Breakfast is an award-winning charity ensuring that no child is too hungry to learn through the provision of healthy breakfast food and expert support to UK schools. Ticket information Dates: Saturday 1st September and Sunday 2nd September Sessions (each day): 10am-1:30pm / 2pm-5:30pm Tickets are now on sale via www.londonbrunchfest.com at £15 (including entry to one session, festival tote bag, access to the main stage). VIB (Very Important Bruncher) tickets are also available at £28 (including a full day admission, a complimentary Bloody Mary, queue jump for talks, as well as tote bag and access to the main stage).
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70 YEARS OF EXCELLENCE – LONDON GELLER COLLEGE OF HOSPITALITY AND TOURISM March 2018 saw the launch of a year of celebrations to mark the 70th Anniversary of the college. It was in 1948, that the history of the London Geller College of Hospitality and Tourism began with the opening of the Acton Hotel and Catering School. The school, under the guidance of Mary King and Gerry Hudswell, swiftly established a worldwide reputation based on the fact that the teaching staff had all been experienced practitioners in the hotel and catering industry. The School offered City and Guilds 150, 151 and 152 with full time students also undertaking a waiting qualification. Notably Victor Cesarani joined the School a couple of years later before it moved to Ealing Technical College in 1957 for administration purposes and then again in 1962 to its present premises at St Mary’s Road becoming The Ealing School of Hotel Keeping and Catering. Victor went on to become Head of School on Mary Kings retirement in 1963. Life for students was very different then and students copied all their recipes from the blackboard, but Ceserani and his colleague, fellow lecturer Ronald Kinton decided to save time by having the recipes printed. This proved to be the first step towards the publication of Practical Cookery and became the birth of the text book. Practical Cookery goes on to be a key text for catering students across the UK. Victor Cesarani retired in 1980 and the School continued to grow developing its expertise in management education with the BA Hospitality Management, later to become BA Hons, being launched. In 1991 the Ealing College, Queen Charlotte’s College and Thames Valley College merged to become The Polytechnic of West London and went on to become Thames Valley University only a year later. It was six years later when the University completely revised its operating structure and Leisure and Tourism were combined with Hospitality to form The School of Tourism, Hospitality and Leisure amended later to The London School of Tourism, Hospitality and Leisure. During the Schools 50th Year an inspection of the Further Education courses resulted in the award of a high score of a grade 2 thus confirming the leading position of the school. The Food and Beverage provision was further
strengthened with the development of the Advanced Diploma in Culinary Arts into initially as a Degree and then an Honours Degree, being the first award of its kind to be validated in the UK. Subsequent developments saw the introduction of a Degree in Culinary Arts Management. The early noughties saw more accolades of the exceptional quality of the provision scoring highly in inspections from the Training and Skills Council and the Quality Assurance Agency. At the same time the School set out on a major educational development with the introduction of Foundation Degrees. Working as a lead member in the consortium consisting of Stratford on Avon College, Compass and the HCIMA the school was able to deliver the first ever Foundation Degree in Hospitality for the start of 2001/2 academic year. At this time the Junior Chefs School was also introduced at that time sponsored by British Meat and supported by Brian Turner. Now known as the Junior Chefs Academy it is still going strong today and now sponsored by Harrisons Catering.
KEIRAN’S WINNING DISH
BAYAN AND KEIRAN
Following the appointment of Professor Peter John as Vice Chancellor of the University in 2007 the University has gone from strength to strength and continues to be the Career University. The school was renamed the London Geller College of Hospitality and Tourism in 2016 and brought the FE Academy under its umbrella in 2017. The college continues to offer provision in Culinary Arts, Hospitality and Hotel Management as well as Aviation, Tourism, Events, Leisure and Transport Management at degree and post graduate levels. In addition, the College continues to develop its Further Education and Apprenticeship provision. Whilst nationally apprenticeship numbers are down by 30 – 40% the colleges provision has recently received an award for its growth of provision from PACE (Professional Association for Catering Education) and continues to develop. In our 70th Anniversary year the College is widely regarded as one of the country’s best Hotel Schools and continues to innovate and lead in academic developments across its provision whilst building on the sound basis of high quality craft provision. New programmes being developed include the BSc Culinary Experience which is innovative in its modules and ethos and takes learning in this field to a new level. It’s more than just food. The course will appeal to creative minds with ambitions to look to provide consultancy on major brands, products, education as well as those working within a variety of dining experiences. We look forward to unveiling this course in the near future.
There is also more to come with exciting new developments across culinary and hospitality courses so watch this space and all will be revealed over the coming months. The 70th celebrations kicked off with an Alumni dinner, supported by alumni and Michelin starred Chef Andreas Antona. Students worked alongside Andreas and his team to produce a phenomenal dinner in the college’s Pillars restaurant. Andreas took time out to talk to the individual students and support them on the beginnings of their career ladder. April saw the opening of the Heathrow Archive and in May the London Food Lab. Several further events are being organised for this auspicious year which focuses on the various elements of the college throughout the next academic year. Culminating in a Gala dinner at the University in March 2019. To get involved or find out more about courses please contact Louise Gill 0208 231 2397 Louise.Gill@uwl.ac.uk We would love to hear from any exstudent or those connected with the college in any of its previous guises. Please share your stories and photos with us on Twitter, Facebook or email. @UWLHospTour #LGCHT70
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LATEST NEWS
FARM LABOUR SHORTAGE MAY HIT HOSPITALITY FOOD PRICES, WARNS LYNX PURCHASING The shortage of migrant labour facing UK farmers could hit both supplies and prices of seasonal fruit and vegetables this summer, warns buying specialist Lynx Purchasing. With growers struggling to recruit overseas workers, the newly-published Summer 2018 edition of the Lynx Purchasing Market Forecast urges hospitality and catering businesses to monitor supplier prices carefully as the summer season gets underway. Managing director Rachel Dobson says, “Our usual advice is to make the most of fresh, seasonal produce, but this summer that comes with an additional warning due to the labour issue. With fresh salad crops and summer berries now ready for picking, the industry is struggling to recruit enough seasonal workers. “It’s not simply concerns about Brexit, although that’s a factor; EU workers now have a wider range of employment options and many have seen wages increase in their own country or can travel somewhere closer to home for seasonal work. “Without enough migrant workers, there’s a risk that produce is simply left in the fields. Farmers and growers have asked for a commitment from government that they will have access to sufficient numbers of permanent and seasonal workers, and it’s an issue which needs a speedy resolution.” The Market Forecast draws on exclusive data from a range of suppliers working with Lynx Purchasing to look at hospitality buying trends. Other produce areas highlighted in the Summer 2018 edition include: • Seafood: With 75 per cent of the current UK catch exported, operators who can broaden the range of fish and shellfish species
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featured on menus and specials boards are at an advantage over those that restrict their offer to the most popular varieties. Using UK-caught species in season such as hake, plaice and lemon sole will help keep menus profitable. • Meat: Beef will see a seasonal increase in the price of forequarter cuts of around of 15-20% as the summer barbecue season increases demand for burgers. Caterers who can switch menus to cuts such as topside and silverside should get better value. Lamb prices hit a five year high this spring, with the UK exporting more lamb due to the exchange rate, and New Zealand shipping more to far east. • Dairy: The ‘spring flush’, which normally sees milk output rise, was negligible this year due to the cold conditions. Butter and cream prices are expected to continue to rise across the summer and into the autumn, as lower dairy production in the UK pushes up demand. • Vanilla: Sharp price increases were initially caused by the loss of much of the crop of vanilla pods in Madagascar due to extreme weather, and the situation has been made worse by domestic unrest over control of the remaining supplies. Wholesale prices for vanilla extract, in high demand for ice cream and dessert production, are up by around 30% this year.
Dobson adds. “Although the two bursts of freezing weather at the start of spring caught farmers off guard, the supply chain has plenty of experience of extreme conditions.
“GROWERS HAVE LARGELY CAUGHT UP, SO IT WOULD BE A SHAME NOW IF CATERERS HAVE TO REDUCE THE AMOUNT OF FRESH PRODUCE FEATURED ON SUMMER MENUS DUE TO HIGHER COSTS CAUSED BY THE LABOUR SHORTAGE. “ “Growers have largely caught up, so it would be a shame now if caterers have to reduce the amount of fresh produce featured on summer menus due to higher costs caused by the labour shortage. We’ll be monitoring the situation and advising customers as the season progresses.” The Summer 2018 Market Forecast is available to download free from the Lynx Purchasing website at LynxPurchasing-Market-Forecast-Summer18-pdf Lynx Purchasing works with more than 2,200 hospitality and catering operators to match them with the best suppliers and get the best possible prices on food and drink, as well as a whole range of essential products and services. Lynx’s buying experts help operators buy better and save time and money, year after year.
FOOD & BEVERAGE FURNITURE WWW.MOGOGO-BUFFET.COM