Award-Winning Chef Jamie Rogers Named Executive Head Chef at the Millbrook Inn

There's good news for diners and lovers of good food in Devon in the Westcountry, because South Pool's Millbrook Inn has just announced the appointment of Jamie Rogers as its new executive chef.

Jamie, the celebrated owner of Kingsbridge's award-winning Twenty Seven restaurant, brings with him a whole wealth of experience and numerous accolades.

Recognised and acclaimed for his outstanding food, Jamie, who grew up in Wales, began his chef's career in Devon, beginning as a salad prep worker and cooking pot washer in the Cricket Inn in Beesands. 

Since that start to his career he's worked in some of the area's leading kitchens, including Tanners and the Barbican Kitchen, the Barbican's Glassblowing House, South Sands Hotel, plus the Langdon Court Hotel. He has also participated in Masterchef: The Professionals and was South West Chef of the Year.

Jamie said: “I'm thrilled to be joining the Millbrook Inn as their executive chef. It's a pub I've been an admirer for several years. Its reputation for serving some of the area's best food is well-deserved. I'm obviously looking forward to contributing to its continued success."

Jamie isn't abandoning his foodies haven, Twenty Seven which he opened back in 2018 and quickly established it as a destination for foodies across Devon and beyond, which he will continue to operate. The Millbrook Inn, also justifiably famed for its culinary offerings will provide Jamie with a new outlet for his skills. 

This will include using a Josper, an indoor oven that allows cooking over living flames. Jamie said: “The Josper will enable me to be really creative with my cooking."

Owners of The Millbrook Inn the Owens family, source most of the ingredients Jamie will cook with from Fowlescombe Farm, their family farm, with organic native and rare breed meats, plus home grown vegetables and fruit from the market garden.

“That much of the food is sourced from Fowlescombe Farm is an added bonus as I've always been committed to using top quality, local ingredients whenever possible," added Jamie.

The Owens family, who also own some holiday cottages near the pub, are pleased that delighted with the appointment of Jamie hss been appointed, saying: and said: “We are really excited that Jamie has joined us.”

Chefs need to be smart and presentable at all times. Which is where the Smart Hospitality Supplies Chef Clothing Collection for 2024 comes in

Elevate your kitchen attire with the 2024 Chefs Wear Range from Smart Hospitality Supplies, offering stylish options at genuinely competitive prices.

Smart Hospitality Supplies, which is a renowned name for over two decades in the hospitality sector, has launched its latest professional Chefs Wear range for 2024. 

This collection really does redefine culinary apparel, combining cutting-edge design with functionality and style, perfectly tailored to the contemporary chef's dynamic needs.

The range offers a fresh perspective on classic chef attire. Each piece in the collection, from the ergonomically designed shoes to the breathable, stylish jackets, has been carefully designed and equally carefully crafted, ensuring that chefs such as yourself are equipped with comfortable wearables that enhance your professional appearance and efficiency in the kitchen.

What's included in the 2024 Chefs Clothing Range?

Chef Neckerchiefs: Reviving a Timeless Classic

Leading the range are chef neckerchiefs, reimagined for the more modern cook of today's kitchens. Available in a range of colours, these neckerchiefs are a nod to the traditional chef attire but also serve a functional purpose, providing comfort and sweat absorption during those really intense kitchen moments.

Chef Jackets: Elegance and Practicality Combined

The collection's centrepiece is the chef jacket, which offers a modern and sleek design yet whilst also being eminently practical. These jackets pay tribute to the rich tradition of chef attire yet at the same time incorporating stylish heat-resistant buttons, breathable fabrics, and well-placed pockets to provide comfort and a polished appearance. This blend of traditional and contemporary functionality is an outstanding feature of any chef.

Chef Trousers: Where Style Meets Function

Smart's Chef trousers are designed with both style and practicality at the forefront. Made using carefully selected durable yet comfortable fabrics, they offer chefs flexibility and ease of movement for busy kitchen environments. These trousers are available in various styles and patterns, allowing chefs to express individuality while maintaining professional functionality.

Chef Aprons: A Functional Necessity

Chef aprons are crafted with a genuine and deep understanding of a modern chef's requirements in the kitchen. These aprons, spanning the entire range, serve as indispensable protective gear against the inevitable spills and splatters during the creative chaos of culinary endeavours. Aprons also typically include convenient pockets, enabling chefs to store their utensils for instant, easy access.

Chef Shoes: Redefining Comfort in the Kitchen

The selection of chef shoes featuring renowned brands such as the likes of Abeba, Birkenstock and Crocs, illustrates a strong commitment to quality and comfort in professional kitchen footwear. The design focuses on superior grip, support, and different styles to ensure chefs can endure long hours on their feet in the kitchen.

Chef Hats: The Finishing Touch

The chef hats in Smart's portfolio are carefully designed for comfort and practicality and to enhance a chef's professional appearance. These hats uphold the professional image, adding classiness and functionality. They offer comfort, maintain hygiene, and symbolise expertise, aiding kitchen identification.

Chef Clothing online, at the click of a button

Smart Hospitality Supplies offers a wide selection of chef clothing with competitive pricing and swift shipping. This marks out Smart Hospitality as something special, an excellent choice for restaurants, hotels and pubs seeking top-quality chef attire that fits their budget and time constraints.

And they don't just stock high quality kitchen clothing. So for those and all your other hospitality needs, whether kitchen equipment, cleaning and disposables, furniture, or bespoke menu covers, please visit www.smartuk.net or when you have a break in your busy kitchen schedule, why not give them a call on  01743 465301?

TV Chef Theo Michaels has launched a special Veganuary recipe teaming up with SmarterNaturally

TV Chef Theo Michaels has launched a delicious Veganuary recipe for people who are looking to lower their blood sugar - a key risk factor for type-2 diabetes.

The TV star has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.

Earlier this year Theo and SmarterNaturally launched a very popular series of cooking videos creating delicious food for people tackling type 2 diabetes.

Theo, who is an award-winning author and former MasterChef contestant, created the free online videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using the super soup.

And to celebrate Veganuary Theo has created a vegan pasta dish which is healthy and has a SmaterNaturally twist!

The new dish is called Sun Blushed Tomato and Walnut Pesto Rigatoni incorporating health boosting SmarterNaturally soup mixed with a dose of very smart science.

Packed with flavour and goodness, this is a great vegan recipe to have in your repertoire, using vegan parmesan alternative which doesn’t compromise on flavour while also being packed with goodness. Theo’s recipe makes enough for two servings and it keeps in the fridge for a week or the freezer for a month.

The dish uses courgettes, sunblushed tomatoes, walnuts, garlic, fresh coriander, vegan Parmesan cheese, olive oil, salt and the SmarterNaturally broccoli soup.

Theo Michaels said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body. 

"I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m now excited to launch a special Veganuary dish which is delicious and healthy and I’m pleased to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”

SmarterNaturally’s super-strength broccoli (called ‘GRextra’) has created a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).

The collaboration with Theo was designed to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels. The recipes are free to watch on SmarterNaturally’s website (www.SmarterNaturally.com/recipes) and show how the special broccoli soup can be used to create different flavoursome dishes -all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so special).

Most people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes instead.

Recipes in the series include Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa – all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. In the coming weeks and months, Theo is planning to add more delicious meals to the list - all inspired by and incorporating the SuperSoup.

SmarterNaturally brand is owned by The Smarter Food Company, a spin-out from one of the UK’s leading food and health research organisations, the Quadram Institute.

 Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.  Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.  

"That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics. It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future.”

For more information check out www.smarternaturally.com

THE VEGANUARY RECIPE:

Sun Blushed Tomato and Walnut Pesto Rigatoni

Serves 1

(with pesto for 2 dinners)

Delicious and easy diabetic friendly recipe with homemade sunblushed tomato and walnut pesto woven through a Smarter Naturally soup for a hearty and healthy vegan meal.

Ingredients

1 x40g sachet Smarter Naturally Soup

35g wholemeal rigatoni pasta

100g courgette, halved lengthways and sliced

Pesto:

90g sunblushed tomatoes in olive oil

30g walnuts

2 cloves garlic, medium size

Few sprigs fresh coriander + extra for garnish

20g vegan parmesan cheese + extra for garnish

Drizzle olive oil for garnish (optional)

½ tsp sea salt

Method:

Place pasta in boiling water and cook to packet instructions; about 8 minutes for al dente. Two minutes before the pasta finishes cooking; drop in the courgette to blanche.

While the pasta is cooking, add the sun blushed tomatoes (including any oil), walnuts, coriander (including the stalks), garlic, vegan parmesan to a food processor and pulse, adding a little water if it’s too thick, until you have a smooth thick paste. Decant into a sterialised jar and keep in the fridge for up to a week.

Add one sachet of SmarterNaturally soup to a bowl and pour in about 250ml of the pasta cooking water and mix together. Then add two heaped tablespoons (about 40ml) of the homemade pesto to the soup.

Once the pasta is cooked, drain, return the pasta and courgette back to the saucepan and pour in the prepared soup mixture and fold together, do not reheat. Serve in a bowl, garnishing with a pinch of additional vegan parmesan, drizzle of olive oil and some chopped coriander.

Theo’s top tips:

A pinch of chilli flakes go well as garnish just before serving.

Go gluten free by changing the pasta to GF.

Traditional Parmesan isn't vegetarian/vegan so you'd need to check out a vegetarian version. In fact, here are links to some home made artificial Parmesan cheese that you could try yourself or check out the non-dairy cheese substitute fridges at your favourite shop.

https://cookieandkate.com/easy-vegan-parmesan-cheese-recipe

https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese

The Cake & Bake Show Is Back - With Freshly Baked Content and a Star Line-Up of Celebrities and Experts

The Cake & Bake Show will open its doors for five fun-filled days from 22 to 26 November at Olympia London. The ultimate event in the baking calendar promises a day filled with everything baking, cake decorating, and sugarcraft.

Featuring a star-studded line-up of celebrities and experts, an action-packed schedule of live demos and hands-on masterclasses, plus show-stopping cake displays and top baking brands to shop from, The Cake & Bake Show is the go-to destination for bakers at all levels, hobby bakers and professional bakers alike will leave The Cake & Bake Show inspired to bake even more.

Juliet Sear, professional baker, author, and TV personality known for her appearances on ITV's This Morning, will join the line-up of celebrities and experts who are set to share their recipes, top tips, tricks, and hacks on The Sugarcraft and Decorating Stage and at The Christmas Kitchen.

Juliet said: “This year will be one of the best Cake and Bakes ever. Come catch my sessions on how to make a stunning Christmas wreath cake and how to make everyone's favourite Christmas movie cupcakes.”

Also taking centre stage on The Sugarcraft & Decorating stage is master pâtissier Eric Lanlard, known for his popular baking school & patisserie based in London, Cake Boy, and his award-winning TV shows on Amazon Prime and National Geographic. He will be leading sessions on how to create spectacular festive centrepieces and how to make a beautiful clementine and pomegranate cake that's certain to be the talk of the Christmas table for anyone who makes it.

Oli the Choc, known for his stunning chocolate work, as well as his appearances on Blue Peter and Channel 4's Steph's Packed Lunch; and Molly Robbins, known for her appearance on 'Extreme Cake Makers' will also be sharing their top tips, tricks, and hacks to create the perfect cakes and bakes.

Visitors can get hands-on in Pro Masterclasses with top-tier baking influencers and content creators including Emma Wills of Foodie Fix, Karen Davies, Lady Berry Cupcakes, and Kendra Grove of Wildchild Cakes, to name only a few. 

Sessions will include how to hand-ice festive biscuits, create fondant cake toppers, prepare the perfect sourdough, write and publish your cookbook, dominate social media in the cake world, build a baking business and much more.

As well as being inspired by the experts to take their baking to the next level, visitors can shop the latest must-haves and stock up on essentials to create the perfect cakes and bakes. From cookie cutters, stamps, sprinkles, and toppers, to icing, food colouring, ingredients, cake boxes and much more, they'll find everything they need from their favourite brands.

The Cake & Bake Show's much-loved Cake Competition sponsored by The Baking Company will return, welcoming bakers of all ages and levels to enter. The theme for this year's competition is 'Inspired by Disney', to celebrate the iconic brand's 100th Birthday. With the option of three categories to enter, the competition is open to all and is an opportunity to express creativity and the skills needed to create extravagant cakes. Prizes for 1st, 2nd and 3rd in each category include a cash prize of £1,000, plus appliances provided by The Baking Company.

The Cake & Bake Show takes place from Wednesday 22nd to Sunday 26th November, 10am to 5pm, at Olympia London. For more information and to book tickets visit: www.thecakeandbakeshow.co.uk

Top TV Chef Theo Michaels teams up with SmarterNaturally to launch free online cooking series creating delicious type 2 diabetes friendly meals

SmarterNaturally is a new Super Soup uses super strength broccoli in a bid to lower blood sugar and the risk of type 2 diabetes.

Top TV chef Theo Michaels has joined up with SmarterNaturally to create a series of free online cooking lessons to create delicious type 2 diabetes friendly meals. The innovative UK company is unique in the market.

Theo and SmarterNaturally are launching some fantastic free online cooking series creating delicious type 2 diabetes friendly meals.

SmarterNaturally - New Super Soup uses super strength broccoli in a bid to lower blood sugar and the risk of type 2 diabetes

TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar - a key risk factor for type-2 diabetes.

The star of Channel 4’s Steph’s Packed Lunch has teamed up with SmarterNaturally, which is an innovative and exciting UK company which has created a unique super-strain of broccoli with wonderful and patented health-boosting properties.

SmarterNaturally have turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (plus high cholesterol and other health conditions). 

Theo, who is an award-winning author and former MasterChef contestant, has created the free videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using this super soup.

The collaboration aims to use science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels. (EDITOR: As someone with Diabetes I 100% agree with this stance!)

The recipes are free to watch on SmarterNaturally’s website (www.SmarterNaturally.com/recipes) and show how the special broccoli soup can be used to create different flavoursome dishes, all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so very special).

Most people eat SmarterNaturally’s SuperSoup once a week by just adding boiling water. But for those who prefer the culinary over the convenient, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes, instead.

The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa, all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. 

In the coming weeks and months, Theo's planning to add more delicious meals to the list, all of which are inspired by and incorporating the SuperSoup.

Theo said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body. 

"So I set about creating recipes that are filled with flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m really very excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”

 Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.  Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.  

"That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.  It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future."

THE RECIPES:

Smoked Haddock with Cheddar Broccoli Sauce

Serves 1

Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.

Ingredients

1 x40g sachet Smarter Naturally Soup

140g smoked haddock fillet

250ml skimmed milk

2 cloves garlic, cracked

2 bay leaves

30g cheddar cheese, grated

25g baby spinach

Pinch chilli flakes

Few sprigs fresh parsley, chopped

1 tsp olive oil

Method:

Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through then remove from the heat. While the fish is cooking mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.

In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked place on top of the spinach. Finally strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined. Pour the sauce around the edge of the fish in the bowl and garnish with few sprigs of chopped fresh parsley, pinch of chilli flakes and a drizzle of olive oil.

Thai Style Green Curry

Serves 1

This punchy fragrant Thai inspired curry is perfect to incorporate your SmarterNaturally soup; full of flavour this one never fails to satisfy!

Ingredients

1 x40g sachet Smarter Naturally Soup

½ zero-salt chicken stock cube

250ml hot water

1 tsp olive oil

90g chicken breast, cubed

200ml light coconut milk

80g mange tout

½ tbsp fish sauce

1 lime

Paste

10g coriander

½ small onion, quartered

2 cloves garlic

1 inch ginger, peeled

1 green chilli

½ stick lemongrass

Method:

Start with the curry paste, add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix). Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes then drop in the diced chicken breast and after another minute pour in the coconut milk and leave to simmer for five minutes. If it gets too thick you can top it up with a little extra coconut milk.

While the chicken is cooking; add the stock cube to a bowl and pour in 250ml just boiled water and then pour in the soup sachet and mix to combine.

Once the chicken is cooked add the mange tout, fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste; adding more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any left over coriander and drizzle of coconut milk.

Theo’s top tips:

-        omit the chilli if you prefer mild heat

-        try with fish instead of chicken

Indonesian Style Laksa

Serves 1

Theo says he can’t get enough of this one; a hearty yet vibrant Indonesian style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy too!

Ingredients

1 x40g sachet Smarter Naturally Soup

½ zero-salt vegetable stock cube

50g vermicelli rice noodles

250ml hot water

40g choi sum, stalk trimmed

1 tsp olive oil

1 clove garlic, chopped

½ small white onion, sliced

1 inch ginger, grated

1 red chilli, chopped

½ stick lemongrass

150g king prawns

200ml light coconut milk

50g bean sprouts

1 tbsp tomato puree

1 tbsp peanut butter

½ tbsp curry powder

½ tsp turmeric

1 lime

10g coriander for garnish

Start by hydrating the noodles in a large mixing bowl with enough hot water to cover by a couple of inches, leave to hydrate.

In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.

Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.

In a separate bowl; mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in colander or use tongs to life out of the water).

Stir the soup into the Laksa and once combined pour over the noodles and choi sum, garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.

Theo’s top tips:

-        You can use frozen prawns instead of fresh; in that case, just add just before the choi sum.

-        Can easily replace the prawns with Tofu or chicken if preferred.

Chefs? This is for you! Enter for Your Chance to Be Part of Culinary History

The Bocuse d'Or UK Academy is issuing an invitation to chefs to compete for the chance to represent the UK in the Bocuse d'Or, the world's most prestigious live cooking competition.

It's the place where top chefs representing 24 countries show-off their talents, skills and creativity, pushing boundaries everywhere with technique and innovation in the hope of winning the most coveted prize in modern cuisine.

Chefs have until Wednesday 14th June to submit their application for the Bocuse d'Or UK Selection which takes place on Monday 10th July at the Gordon Ramsay Academy in Woking, Surrey.

To enter, chefs must hold a British passport and email a CV with a covering letter to Michelle at koyahpr@icloud.com, explaining why they want to represent the UK in the Bocuse d'Or and the skills, experience and attitude they would bring to the team. 

A shortlist of chefs will then be invited to be interviewed by Bocuse d'Or UK President Clare Smyth, Chair Andreas Antona and UK Performance Coach Mike Duckett.

The finalists who are selected to compete in the National Selection cook-off, sponsored by Seafood Scotland, will be offered mentoring from previous candidates to help them prepare. Chefs must also bring a commis chef who is experienced and will be comfortable working alongside them throughout their practises and on the day itself. (Note: The commis must be aged 23 or under by 31st January 2025.)

Founded in 1987 by the late and legendary Paul Bocuse, the Bocuse d'Or has grown to become the greatest culinary spectacle in the entire world.

The most rigorous cooking contest of its kind, the Bocuse d'Or represents the pinnacle of global culinary excellence, dedication, artistry and achievement. For the candidate chosen to lead Team UK - with support, expertise and mentorship from the Bocuse d'Or UK committee, coaches and past candidates - this is an exciting opportunity to represent Britain and secure its position as one of the best in global gastronomy.

The UK has competed in all but one world final with previous finalists including Ian Musgrave of The Ritz London, Tom Phillips of Restaurant Story, Adam Bennett of The Cross at Kenilworth, Simon Hulstone of The Elephant, André Garrett of the Corinthia Hotel, John Williams of The Ritz, Eyck Zimmer of the Hong Kong Jockey Club, Clive Fretwell of Belmond Le Manoir aux Quat'Saisons and Antony Worrall Thompson of The Greyhound.

The theme of the National cook-off is inspired by the 'Feed the Kids' theme at this year's world final and the Bocuse d'Or UK's commitment to supporting The Cancer Platform, from The Cancer Awareness Trust. 

The platform will be an invaluable companion to those impacted by cancer, providing trusted information, help and advice to help strengthen and empower their cancer journey at every stage. Therefore the dishes prepared by the finalists must involve an element of nutritional education.

The finalists will be tasked with cooking six plates using Scottish Salmon (a nutritious and oily fish) with a suitable sauce and three garnishes, using ingredients known to support cancer recovery, from a list including artichoke, beetroot, walnuts, almonds, carrot, broccoli, spinach, kale, cooked tomatoes in their skins, sweet potato, red pepper, beans, seeds and turmeric.

The second part will be the platter as the main dish. Finalists will need to prepare a saddle of South West UK Lamb and lamb sweetbreads from Aubrey Allen with two seasonal garnishes and a suitable sauce. (The salmon, lamb and platters will be provided to all finalists.)

The judges will be looking for precise culinary technique, creativity, complexity where appropriate, and for all the elements of the dish to be balanced and harmonious. They will also  look for chefs who demonstrate an understanding of the unique style of the Bocuse d'Or in a 5 hour 35 minute cook off and who will be able to take the necessary time out of his or her restaurant kitchen to dedicate themselves to training and practicing in order to compete successfully at the World Final. 

Adam Wing, who is the Head of Trade Marketing at Seafood Scotland said: “The premium quality and flavours of Scottish seafood are matched only by the passion and flair of the finest chefs in the UK. We're proud to be continuing our support for Bocuse d'Or UK which this year is featuring Scottish Salmon during the National Selection and we're very much looking forward to supporting the team throughout the 2024-25 cycle.”

The winner of the UK selection will compete in the Bocuse d'Or European heats in Trondheim, Norway from 19th to 20th March 2024 and be given the opportunity to become part of the world's most passionate and talented culinary family. 

With a British chef yet to reach the podium, securing one of the top three places in the European or World final would be a life changing experience and a great PR opportunity for the chefs and their restaurants.

Discover more about the Bocuse d'Or UK from top chefs and sponsors:

Instagram: bocusedoruk

Facebook: https://www.facebook.com/bocusedoruk

Twitter: BocusedorUK

Linkedin: Bocuse d'Or UK

A very special gin

A new and limited release, this gin was envisioned by cheffe Anne-Sophie Pic alongside her executive sommelière Paz Levinson, in special collaboration with Miko Abouaf, distiller at Audemus Spirits. 

It's an entirely unique recipe drawing its inspiration from the richly imaginative universe of the cheffe's cuisine.

The gin is boldly aromatic with a core body of bees wax, reinforced by top notes of unripe blackcurrant buds, juniper and lemon, underlined by rooibos and myrtle. The gin's freshness is balanced by earthy and honeyed notes, forming a light and intensely aromatic spirit, which maintains a delicate harmony between the different elements.

Reiko Kaneko, the London-based ceramist, designed, produced and hand-painted the bottles. This elegant, delicate, and unique creation is limited to 160 bottles.

This gin is ideal for a Dry Martini, a French 75 or a Gin & Tonic. It also reveals its aromatic strength when tasted neat, served chilled, in a tulip glass.

Cheshire Chef Demonstrates Skills at International Hospitality Show

Invited by the Craft Guild of Chefs, the leading Professional Chefs body in the country, Brian Mellor delivered a culinary master class at this year's Hotelympia, the UK's largest exhibition for the Hospitality business.

"I used to compete against other Chefs at the show in something we call the Salon Culinaire, working for hours to create pristine plates of food but this time it was different. There were over 20 hand-picked national and international demonstrators over the five days in The Skillery and only one from the North - me!

"The bi-annual show attracts Hospitality professionals and acclaimed Chefs from across the globe who converge in London to discuss trends, look at new products and catch up with colleagues at grand dinners." - says Brian

Having just opened his cookery school in Cheshire, Brian is well known in the industry for his passion for training, developing programmes and enthusiastically passing on skills.

"Hotelympia gave us the perfect platform to launch our latest project which is The Chefs Academy designed for professional Chefs who want to develop, enhance and share skills. Harthill is a stunning location where we are surrounded by farms, cheese makers, game and clever artisan producers. Coupled with our excellent facilities at the school and access to experts, it's the perfect environment for Chefs to be inspired and learn from them."

The cookery school has already a successful programme of leisure courses enjoyed by novices and foodies from around the country.

Due to his high profile at hospitality trade events and to the success of the workshops he runs for his fellow colleagues, Brian has been invited to run 4 master classes at the University Caterers Annual Conference at the end of March in Blackpool. All sessions will showcase North-West produce and they have already received over 200 registrations.

Entries Open For First Ever Gourmet Dessert Chef Of The Year Competition

Luxury Swiss Ice Cream brand Mövenpick is urging chefs to enter the first ever annual competition to find the best gourmet dessert chef that Britain's hospitality industry has to offer.

Launched in partnership with The Graft Guild of Chefs, The Mövenpick Gourmet Dessert Chef of the Year competition challenges professional chefs to design a unique new dessert using Mövenpick's gourmet flavours - including the newly launched Fior di Latte Ice Cream and Apricot Sorbet.

 Boasting the creamy texture and subtle flavour of pure Swiss milk, Fior di Latte is an ideal dessert base, to which chefs can add their own imaginative touch, while Apricot is a delicious combination of velvety apricot sorbet and sun-ripened Bergeron apricot pieces from France.

Successful finalists will show their skills in a live cook-off in a bid to win a luxury weekend for two to the home of Mövenpick Ice Cream in Switzerland, with two lucky runners up joining a Patisserie & Desserts day course at Le Manoir Aux Quat'Saisons.

Julia Jones, Head of Customer Marketing at Mövenpick Ice Cream said: "We are committed to gastronomic excellence and want to give chefs an opportunity to create an irresistible gourmet dessert. We're really excited to see what they come up with."

To enter, visit www.moevenpick-icecreamcompetition.co.uk.

Let Diet Chef help you out this Christmas!

Two words: Christmas party - enough to put the fear into even the most preened and pampered women. (EDITOR: And some chaps, too!)

But here's another two words: Diet Chef - the easy weight loss plan here to help you get you into your LBD and party the festive season away.

Diet Chef is here to support women in the lead up to Christmas as the one stop solution for losing weight sensibly. Enough time is wasted in the kitchen over the festive period preparing for Christmas parties and dinners without the added hassle of having to calorie count too. So imagine if you had your own personal chef who planned your meals, measured out the portions, did all the cooking for you and delivered it to your door.

Executive Chef Alan Mathieson has created a whole range of delicious and mouth-watering meals that come in 1,200 calorie a day hampers (mainly for women) and 1,500 calorie a day hampers (mainly for men). It’s the easiest way to stick to a calorie-controlled diet that is actually enjoyable and packed full of flavour.

In the Diet Chef range you’ll find all your winter warming favorites including porridge and soups in a variety of flavours and a scrumptious ready meal for dinner. You can also choose a snack a day from a selection of bars, biscuits, oat bites or popcorn to keep hunger at bay.

The nutritionally balanced menu means Diet Chef delivers a healthy pace of weight loss, which will be much easier to keep off! So you will be eating real, tasty food with healthy ingredients and losing weight – the icing on the cake for anyone’s Christmas.

Diet Chef Founder Kevin Dorren, says: “At this time of year everyone is counting the pennies, and at Diet Chef it’s no exception. We’ve ensured that our delicious diet delicacies are affordable for everyone at only £5.57 per day which is what the average Londoner usually spends on lunch alone!”

Jenny, 36, Norwich, says: “I’m really excited about getting my LBD out for Christmas, it’s only my first week on Diet Chef and I’ve already lost 5lbs. The food is truly delicious, easy to make and you even get online support to help you keep track of your weight loss and gain tips on a healthier lifestyle.”

For more details or to sign up to a trial, visit http://www.dietchef.co.uk/

FACTFILE:

The price of £5.57 per day price is based on the Diet Chef 1200 programme on Pay Monthly.

Taste test results: The Lasagne was very filling and the soups tasted home-made.

“Last Suppers” cookery course

A cookery school in France is launching a course based around some of the most famous Last Suppers throughout history. The course is the brainchild of British chef, Jim Fisher, a former BBC Masterchef finalist who has since worked with Rick Stein, Tony Tobin and Alistair Little.

Now running his own school in the Dordogne, Jim will be offering people a choice of Famous Last Suppers including:

- The Titanic’s Final Banquet
- Pompeii’s Last Meal Moments
- The Last Supper
- Elvis Presley’s Fried Peanut Butter & Banana Sandwich
- King Edward V111 & Wallis Simpson’s Abdication Dinner
- French gourmand, Julia Child’s, last wish menu
- Will & Kate’s Royal Wedding canapes

With the rise in popularity of dinner parties, people are looking for something original to serve to their guests. Famous Last Suppers offers a truly unique experience to impress friends and also provides a great opening gambit for dinner-party conversation. Jim Fisher takes up the story:

“We’ve had great success with our courses as everyone loves to learn ‘cheffy’ techniques that they can recreate at home. People also enjoy finding out about the science of cookery – why do eggs curdle and what can you do when this happens to salvage, for example, mayonnaise?

“Our Famous Last Suppers Course offers something for everyone, whatever level of ability and experience. There’s the challenging Titanic menu which is a five-day course in itself. Then there’s a simple, Elvis Presley-style snack which, together with a couple of other celebrity favourites, can be learnt in a day.

“Whilst not quite a last supper, we’ve added the Royal Wedding canapé menu as everyone would love to be able to share a taste of the event of the decade with their friends.

“As with all of our courses, a range of techniques will be incorporated including knife skills and bread making. We’ve already had lots of interest in our Famous Last Supper courses and, if they prove a success, we’ll look at a host of other, themed courses”.

The Famous Last Suppers Courses will begin in Autumn 2011 and more information on this and Jim’s other courses can be found on www.cookinfrance.com.

Cost for the courses are €220.00 EUR for a day course (per day for 1 or 2 days excludes accommodation) and €995.00 EUR for the full, all-inclusive five nights.