England Team

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3

Dear Members

As I write this report, both the senior andjunior English National Culinary teams arecompeting in The Culinary World Cupwhich is held at Expogast in Luxembourg.Hopefully when this edition of themagazine reaches you, we will havesomething great to report.

Monday the 1st November saw the BCFYoung Chef of the Year competition,held once again at the University CollegeBirmingham. All competitors workedextremely hard, showing very highstandards and much credit should go tothem all on a superb day. Congratulationsto the winner, Rositsa Nikolova from theHouse of Commons, London.

The BCF would like to say a special thankyou to Andrew Jones of ElectroluxProfessional for once again sponsoringthe competition and offering the superbprizes, including trips to Italy and sets ofchefs’ knives, and to Nick Green ofVilleroy & Boch for supporting the eventand donating a trip to Luxemburg to visittheir factory as part of the winning prize.Also, to University College Birminghamfor the use of their excellent Moltenikitchen.

Once again we held our Members’Dinner on the 7th of November at theBirmingham Hyatt Regency Hotelattended by around 120 guests.Our thanks go to all the team at the hotel,especially Executive Chef Brett Sandlandfor his assistance in planning the eveningand for the excellent meal. Also, to all ofour competition sponsors and supportersfor their tremendous support.

At the Dinner we presented two honorarymemberships, the first the British CulinaryFederation has made since its formation.These went to worthy recipients,Professor Ray Linforth, Principal,University College Birmingham andAndrew Jones, Managing Director,Electrolux Professional.

The committee is already planning manyfuture events and competitions. Pleaselook out for dates and venues in eachedition of this magazine or indeed on ourwebsite. One date which is a must foryour diaries is our Annual Awards Eveningand Dinner Dance on Sunday the 1st May2011 at the Hilton Birmingham Metropole.

The next few months are my last as yourChairman. I must say it has been anenjoyable and yet sometimes challengingfour years and without the support andhard work of all of my committeemembers, the huge strides we havemade across the industry would not havebeen possible. I would also like to takethis opportunity to wish Jim Eaves whotakes over as Chairman at the AGM inMarch best wishes and much continuedsuccess. The British Culinary Federationhas come a very long way since itsfoundation and is now recognised andrespected by many, both in the UK andaround the world amongst its WACSmembers.

On behalf of the Executive Council andthe Committee, I wish you a very MerryChristmas and a prosperous and healthyNew Year and thank you all for yourcontinued support.

Mark HoughtonChairman

Mark’sWelcome

Cover Spotlight

England win the Culinary World Cup 4

BCF News

Warwick Chef gives parents lessons 6BCF Dinner Dance and Awards 11

Special Feature

Rositsa wins BCF Young Chef 18

WACs Update

European meeting in Austria 20World Chefs without Borders 22

Culinary Partner News

Enter North West Young Chef 2011 26

Members Corner

BCF Members Dinner 32Glynn Purnell Opens New Restaurant 35

Inside this issue

Welcome to the Winter edition of CulinaryNews. This is a bumper 36 page issuewith lots of news and articles on ourCulinary Team, BCF competitions and BCFevents.

As always I encourage members tocontribute so please send me any news orinformation you have for the next issue.

Once again, many thanks to David Bryantof our Culinary Partner Major Internationalfor the enclosed Major veal Jus sachet.

I would also like to wish all Culinary Newsreaders a very Merry Christmas and aHappy New Year.

Do you have a story to tell?Contact me for further information and any enquiries on 01295 259 361 or email [email protected]

Jim Eaves

EditorsNote

Cover picture: Senior Culinary Team Gold Medal Winning Main Course from Luxembourg

SPOTLIGHT

04

The English National Culinary Teams,senior and junior, won 20 medals forEngland in the Culinary World Cup, 20 - 24 November, Expogast 2010, the 11th international trade show forgastronomy, Luxembourg.

Competing against 25 national teamsfrom around the world, the Senior EnglishNational Culinary Team came 8th, winningGold in the Hot Kitchen and Silver in theCold Buffet, missing gold in the buffet byonly 1½ marks out of 270, at the CulinaryWorld Cup. The Junior English NationalCulinary Team were up against nine otherteams and were placed 4th, winningSilver in both the Hot and Cold Buffetcategories. Overall, the English teamsbrought back 21 medals, including goldmedal in Works in Fat entered by BCFmember, Vipula Athukorale.

The Senior Team, all BCF members, werechosen for their combination of individualskills and their ability to work together asa team and complement each others’specialist skills.

Simon Hulstone, Chef Owner of TheElephant Restaurant, Torquay who wascaptain of the Hot Kitchen; Mark Hill,Executive Chef, The House of Commons,Captain of the Cold Buffet Team, togetherwith team members Andrew Jones,Executive Chef, The Westbury Hotel,London; Andrew Ditchfield, Pastry Chef,House of Commons; Adam Smith,Premier Sous Chef, The Ritz Hotel,London, and Clark Crawley, Sous Chef,Restaurant Associates. The team wassupported by Nick Vadis, Group ExecutiveChef, Compass Group UK & Ireland; MattOwens, Executive Pastry Chef, ZuidamUK; Stephen Taylor; Chef Manager,Compass Group; Ben Ford, Head Chef,Compass House; Sarah Hartnett, PastryChef, Sheraton Park Lane, London.

The National Team Competition is by farthe most demanding competition in theWorld Cup. Each day, eight national teamscompeted in the Restaurant of Nationscompetition. The teams cook in glassfronted kitchens, observed by the judgesand the public.

They each prepare and serve 100 threecourse Michelin standard meals to payingcustomers, in a restaurant which servesjust under one thousand people. Two dayslater, they have to produce a fullinternational Cold Buffet.

Junior Team members were chosen fromUniversity College Birmingham, led byMichael Edwards and BernhardSchumacher, trained by BCF CompetitionOrganiser Lee Corke and BCF memberRichie Holmes. Junior team memberswere Aaron Darnley (Edmund’sRestaurant, Birmingham); Marco Sanio(Simpsons Restaurant, Birmingham);Yasmine Read and Reece Cosier.

www.britishculinaryfederation.co.uk

England WIN GOLDin Luxembourg at Culinary World Cup

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by Lee Corke

05

Hot Kitchen MenusEnglish National

Culinary Team

Fillet of Atlantic Halibut, Royale of Langoustine

Celeriac Turnovers, Lovage Gel, Peas,Sauce Nantua

***

Thyme Roasted Exmoor Venison, Braised Bonbon of Venison

Wood Smoked Parsnips, Confit of SavoyCabbage, Buttered Fondant Potato

***

Lemon Curd, Spiced Cinnamon Financier,Lime Meringue

Blackberry Ice Cream, Pistachio Cream

Junior English National Culinary Team

Fillet of Salmon, Poached Prawn, Creamed Avocado, Spring Onion

Pepper and Cucumber Salsa, Spiced Oil

***

Roast Loin and Slow Cooked Breast of Lamb

Fondant Potato, Pumpkin Purée

Vegetable Mélange, Rosemary Jus

***

Cranberry and White Chocolate Mousse,Chestnut Tuille

Orange Sorbet, Cranberry Espuma

Executive Council members PeterGriffiths and Brian Cotterill, who travelledto Luxembourg along with Committeemember John Peart, said they weredelighted with the teams’ performancesand overall awards. In an internationalcompetition of this calibre, each chef isunder pressure to use his or her ownindividual talents for the good of theteam. The quality and quantity of themedals won in Luxembourg is anindication not only of the immense skill,but also of the discipline and team spiritof all those involved from the differentchefs’ organisations. In all, a massiveachievement and a great united teamperformance.

The Culinary World Cup is an internationalcontest for WACS member associationsonly, held every four years by the Vatel-Club, Luxembourg and the Association ofProfessional Chefs, Luxembourg. It is thesecond largest culinary event in the world,with 25 national teams, 10 national junior

teams and 10 national military teams andmany other chefs and confectionerscompeting individually, judged by a jury ofinternational chefs from all around theworld.

The British Culinary Federation would liketo thank their main sponsors, SteeliteInternational; Electrolux Professional;Heinz Foodservice; University CollegeBirmingham and Oliver Hardy of Tibardwho supplied all the team chef jackets. Our thanks also to Mark Morris of TheStaff Canteen who covered the event onour behalf.

The English National Culinary Team will

be competing at Hospitality 2011 at the

NEC, Birmingham on Monday 24th

January in La Parade des Chefs.

The Welsh National Culinary Team are

competing on Tuesday 25th and the

Scottish National Culinary Team on

Wednesday 26th. To book your places

for lunch and support the national

teams, go to www.hospitalityshow.co.uk

SPOTLIGHT

BCFNEWS

06 www.britishculinaryfederation.co.uk

As Vin Sullivan Foods in Blaenavoncelebrates 50 years in business, thecompany is adding yet another new rangeto its diverse portfolio of high quality foodproducts.

With the game season getting underwaythe latest product range to join VinSullivan’s stable of more than 6,000 food

items are game trios - 60 gram medallionsof wild boar, venison and hare (180g intotal). This is an ideal way of introducinggame onto the menu in a busy bistro orgastro pub.

Made from whole muscle, they are bothtender and brimming with flavour, and are quick and easy to cook - pan fry orgrill. There’s absolutely no waste - simplytake them from the freezer and use asneeded - perfect portion control!

Within the same range, Vin Sullivansupplies single portions of venison, hare,wild boar, rabbit and pheasant medallionsin 2 x 90g packs. Available from as little as£2.80 per pack they are very attractivefrom a cost point of view, allowing you tocharge a premium for what has been,until recently, a highly specialised product.

As well as the game medallions, Vin Sullivan Foods specialises in exoticmeat medallions, including crocodile,ostrich and kangaroo.

Tender medallions make light work of cooking game

A group of Coventry parents are receivingtop class cookery tips from one of theconference industry’s leading chefs thanksto an initiative set up to celebrate BritishFood Fortnight.

The group, who will meet at CanleyChildren’s Centre in the city, will beadvised by Graham Grump, executive chefat Warwick Conferences, part of theUniversity of Warwick, for the three-weekproject. Their first of three sessions tookplace on Friday 27 August.

BCF Committee Member, Graham, whohas volunteered his time free of charge, is demonstrating to parents how toproduce simple, healthy and low costmeals for the family, made with thefreshest local ingredients.

Canley is one of eight Sure Start children’scentres in the city taking part in the trialinitiative. Graham Crump comments: “It is a pleasure to be involved in such arewarding scheme. By spending this timewith the parents, I hope to be able to passon some simple and fantastic healthy mealideas that the group will be able to go on toreplicate for their children at home. And,once they can master these dishes I’msure that they’ll go on to experiment in thekitchen further. “Warwick Conferences is

passionate about quality and exciting foodand in catering for well over 200,000hungry delegates each year, we’ve a fewculinary tricks up our sleeves which I’mhappy to be sharing with this great groupof parents. Looking after a young family istough work and it can be hard to find thetime to produce meals that are healthy, funto eat and realistic on a tight budget. I hope some of my enthusiasm for fresh,tasty and locally produced food rubs off on

my ‘students’ and they give what they’velearnt a go back at home with the family.”

British Food Fortnight ran from 18th September to 3rd October. The cooking lessons at Canley Children’sCentre took place on Fridays 27 August,

2nd and 10th September.

For further information visitwww.warwickconferences.comand www.lovebritishfood.co.uk

Warwick Chef gives parentslessons in British Food

BRITISH CULINARY FEDERATION

BCFNEWS

09

Warwick Conferences Scoops Business AwardWarwick Conferences has added to itstally of awards with a prestigious regionaltitle.

The Coventry-based collection of trainingand conference facilities were crownedBest Conference Venue at the GodivaAwards 2010.

At a stylish awards ceremony held at thecity’s Ricoh Arena on Thursday 14thOctober, Warwick Conferences beatcompetition from other prestigiousconference venues from throughoutWarwickshire and surrounding areas towin the category.

Rachael Bartlett, head of sales andmarketing at Warwick, said: “It’s a greathonour to have our efforts rewarded likethis. “We have won many industryawards over the past year, but it’s veryspecial to know that people in our regionalso recognise our dedication to going theextra mile for our customers. “We’d liketo thank the award organisers and allthose who were involved in the shortlisting and assessment stages. Far fromresting on our laurels, we will strive toenhance the service we offer.”

The Godiva Awards are the largestlifestyle and business awards in theregion, covering the south of Birminghamthrough Coventry, Solihull, Rugby,Nuneaton, Bedworth, Leamington Spa,Kenilworth, Stratford-upon Avon andWarwick.

Warwick Conferences had to meet strictcriteria set out by the award organisersand demonstrate excellence in areas suchas quality, customer service, growth plansand marketing.

Philip Calcutt, of category sponsor Coventry University, Warwick Conferences Client RelationshipManager June Picken and Alan Robinson, Director of Training and Conference Centres.

On a mission Heinz Donation Boosts CharityOne of the country’s most iconic brands -Heinz - is making a donation to theFishermen’s Mission, a charity whichprovides vital emergency and welfaresupport to fishermen and their familiesaround the country.

The donation comes as part of this year’scelebrations marking the 150thanniversary of the great British classicdish, fish and chips, which has seen HeinzFoodservice giving 150 pence per case ofHeinz SqueezMe! Variety Packs soldduring July and August.

Summer sales of Heinz’ SqueezMe!Variety Packs of Heinz Mayonnaise,

Heinz Garlic Mayonnaise, Heinz Tartare,HP Brown and HP BBQ totalled 1,286,raising just under £2000 for the charity.

Brand manager for Heinz Foodservice,Samantha D’Silva, said: “We’re delightedto make a contribution to the great workdone by the Fishermen’s Mission. It seems only fitting that the 150thanniversary celebrations of such a nationalfavourite dish should be marked with thischarity, which plays such an importantrole in the country’s fishing industry.”

As one of the most popular brands topartner the nation’s favourite fish andchips, Heinz sauces are cherished by the

British people. Heinz has been voted themost loved food brand in the UK1, with caterers remaining fiercely loyal tothe range. The Heinz SqueezMe! VarietyPack offers customers a great choice ofaccompaniment for their classic dish,while operators can benefit from thesauce pods’ great profit potential.

For more information on Heinz

Foodservice visit www.heinzsight.co.uk,

or call 0800 575 755.


BCFNEWS

Chefs adopt a School Plan for Growth

Background

The Academy of Culinary Arts has beenrunning its Chefs Adopt a Schoolprogramme for the last twenty years. It sends professional chefs into schools to deliver food education in a holisticsense from plant to plate to around20,000 school children every year.However, much more is needed.

Although there is some provision for foodeducation and practical cookery in the5,000 secondary schools across theUnited Kingdom, the arrangements inmost of the 21,000 primary schools arewoefully inadequate.

In 2007 the FEAST campaign (FoodEducation At Schools Today) was createdby the Academy of Culinary Arts to takeon the challenge of championing FoodEducation and Practical cookery in primaryschools.

The Plan

The Academy is about to mobilise thefood and hospitality industry to take onthe task of teaching school children aboutfood. The Chefs Adopt a School Trustplans to work with 500 chefs every yearover the next five years, who will then befully trained to go into their local schoolsand equip children – and their parentswherever possible - with knowledge offood, food provenance, nutrition, healthand hygiene and cookery skills. Over aperiod of five years this army of chefs hasthe potential to reach 450,000 children.

The Outcome

Chefs Adopt a School is confident thatthis would result in a number of positiveoutcomes including:

• Children and their parents will be betterinformed about food and nutrition;

• Children learn basic practical cookeryskills;

• Children will be able to make betterchoices regarding the food they eat;

• Children may be inspired to consider a career in hospitality.

There is growing body of evidence tosupport the theory that significant savingscan be made to the NHS budget - andalso have a positive effect on the nationaleconomy with a reduction in the manydays presently lost to illness – by animproving our nations food and dietawareness.

Food holds communities together. Sitting around a communal dining tablegives us not only physical nutrition butspiritual well being as well. What we eatcan give us a sensory dimension ofculture, time and social behaviour. If allchildren from an early age learnt about thefood chain, from farm to plate, this wouldlead to the next generation of betterinformed people able to cook andtherefore a better society both in terms of health and social welfare.

Why we need the

Hospitality Industry

To carry out the solution, Chefs Adopt a School is looking to the food andhospitality industry to partner thisinitiative, both through financialcontribution and also through thecommitment of their chefs.

For more information and expressions of interest, please contact;

Sara Jayne Stanes OBEChief Executive Chefs Adopt a School 53 Cavendish RoadLondon SW12 0BL

0208 673 6300/ 07889 [email protected]

Part of the FEAST campaign - Food Education At Schools Today.

We aim to engage the hospitality industry to actively support

our campaign.

The English National Culinary Teamsponsors and Culinary Partners wereentertained for lunch by the ExecutiveCouncil and Chairman at the Michelinstarred restaurant, Simpsons inBirmingham on Friday 24th September.Hosted by Executive Council member andChef Patron Andreas Antona, the lunchwas held as a huge thank-you and inrecognition of all the support towards thenational teams and the British CulinaryFederation.

Sponsors LunchPan-Fried Duck Liver, Fig Carpaccio,

Pain d’Épice, Port Sauce

~~~

Fillet of Turbot, Emulsion of Cocos de Paimpol,

Chorizo, Squid, Tomato and Parsley

~~~

Aberdeenshire Beef: Slow-Cooked Cheekand Roasted Fillet,

Ratte Potato Pureé, Vichy Carrots,Bordelaise Sauce

~~~

Pre-Dessert

~~~

Pecan and Chocolate Tart,

Banana Ice Cream

~~~

Coffee and Petits Fours

With BCFThanksWith BCFThanks

to BCF member Kevin Viner

and his bride, Jill Starling. Their weddingtook place at The Parish Church of StEnoder on Saturday 18th September,followed by a reception at Viner’srestaurant, Summercourt, near Newquay.

11

BCFNEWS

Metropole Hotel NEC Birmingham

Champagne & Canape Reception

Five Course Dinner with wine cooked bythe new Executive Chef at the Metropole

Paul Taylor

Excellent Entertainment including Cabaret,Live Band & Disco

Tickets £80-00 per person. Accommodation available

at favourable rates

Bookings to Jayne Mottram01789 491218

[email protected]

BCF Dinner Danceand Awards

Evening 2011Sunday 1st May 2011

Essence ChefsClub Lunch

Essence Restaurant in Alcester,Warwickshire was the October venuefor the Autumn chef’s club lunch.

BCF member Chris Short who is ChefPatron at Essence opened the restaurantespecially for this event. Before the lunchthere was a BCF Committee ofManagement meeting to discuss up andcoming events.

The BCF would like to thank Chris and histeam for their excellent hospitality inhosting both the meeting and theexcellent lunch.

After a Chateau Deutz champagnereception Chris produced a lovely Autumnmenu of...

Scotch Egg Full Breakfast Salad......

Venison Loin Marinated in Brouilly, Choux Croute Puree, Baked Chestnut

Mash, Roasted Patti Pain......

Bread & Peanut Butter Pudding......

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BCFNEWS

Simon Woods winsDessert of the Year CompetitionWestminster Kingsway College ChefLecturer Simon Woods has won theAssociation of Pastry Chefs 17th annualDessert of the Year competition, held atNadell Patisserie in London.

Simon took the first prize with a winningdessert named 'Exotic ChocolateIndulgence' which comprised of a coconutand passion fruit cake, passion fruit jelly,popping chocolate bomb, lime curd,mango & vanilla sorbet, vanilla foam andsweet pea shoots.

Chef Lecturer Simon Woods joined

Westminster Kingsway College earlier this

year and specialises in teaching Patisserie

and Confectionery to students at the

College. He said of his competition win:

To get my name

engraved on the dessert

of the year trophy has been

a goal of mine for a long time;

therefore it was fantastic

to finally win this competition

after trying twice already.

To have my name next

to some of the finest pastry

chefs in the world is a great

honour. I chose the dessert

by careful consideration taking

into account flavour

combinations, textures but

also trying to make

the dessert modern

with eye catching

presentation.

Simon started at the College in Februaryafter working at the 5* Luton Hoo Hotelwhere he was the Head Pastry Chef andhas worked with other top namesincluding The Savoy, Wentworth Golf Cluband The Putney Bridge.

Simon received many fantastic prizes atthe competition including a day withrenowned Patisserie Chef Pierre Herme, a trip to the Champagne Duval-LeroyCellars in Vertus in France, a Villeroy &Boch canteen of cutlery as well as his goldmedal and trophy.

The other competition finalists were:

Marc Telier - Nadell Patisserie (silver medal)

Lucille Darosey - Relais Bernard Loiseau France (bronze medal)

Neil Rankin - Roux Fine Dining

Katja Neuber - Wyndham Grand

Daniel Svensson - Paramount

Uveeraj Jone - Hilton London Metropole

Gloria D'Mello - Hilton London Metropole

John Heard - Army Salisbury

Satya Jit - L’atelier Des Chefs.

The judging panel from the

Association of Pastry Chefs were:

Mike Nadell, Ross Sneddon and RobertMey and the competition was sponsoredby Champagne Duval-Leroy, Villeroy &Boch and Nadell Patisserie.


BCFNEWS

15

British Culinary Federation Five-a-Side Football 2010

The twentiethconsecutive BritishCulinary FederationAnnual FootballTournament took part

at the University of Warwick Sports Arena.

Midland Foods, who won all their gameslast year were held to a 1-1 draw withAubrey Allen in their opening game. Bothsides won all their remaining group gamesto qualify for a semi final place.

In the other group Massey’s (Coventry)and Oscar’s (Leamington) cruised throughtheir respective games to complete theother semi final places. Midland Foodsbrushed aside Oscars 4-1 to gain theirplace in the final where they would meetAubrey Allen who in their semi finaledged out Massey’s 1-0.

As the two finalists had drew earlier in their group encounter, the final startedas expected with a tense and tight affair,

with both teams playing excellently, - with Aubrey Allen creating two or threechances to take the lead.

Midland Foods broke the deadlock to takea 1-0 lead at over the half-way stage. This seemed to break Aubrey Allen’sresolve and with Midland Foods superiorfitness they ran out comfortable 4-0winners to retain the Loves Plc trophy.

Alan Healy (BCF Committee) made thepresentation and thanked Billy Sumner,Loves Plc. Wayne Hackman, RitterCourivaud, Wembley and Peter Allen,Aubrey Allen for their continued supportof this event.

He then presented Steve Ruck (MidlandFoods) with the Ritter Courivauld ‘Man of the Match’ trophy, and the AubreyAllen team with their individual ‘runner up’ trophies. Finally the victorswith their individual “Winners” trophiesand the Loves Plc trophy.

MARCHEGolf DayThe British Culinary Federation teamed upwith MARCHE for this years event whichtook place at the prestigious “Forest ofArden Golf & Country Club on Tuesday19th October.

Almost 70 members and guests of theBCF and MARCHE took part in this yearscompetition. The golf was followed by themuch needed refreshments at the 19thhole and then an enjoyable meal prior tothe ‘prize presentation’, which was given by Mark Blake (Chairman of MARCHE)assisted by Hilary Hall (MARCHE Secretary).

1st Prize:

Andreas Antona and Roger Sutherland (Simpsons, Edgbaston)

2nd Prize:

Eddie McIntyre and David Playdon(University College Birmingham)

Team Prize:

(Handicap over 20) Brian Robbins andJason Prichatt (Redcliffe Catering)

BCF Member, John Retallick receives yet another CommendationJohn Retallick has been awarded aDirector Joint Support ChainCommendation at a glittering awardsceremony at the MOD Headquarters inAbbey Wood in Bristol. These are normallyawarded to Military or Civil Servants forexceptional achievements, however, onthis occasion Air Vice Marshall Wiles CBEhas uniquely decided to break withprecedent and commend John for hishuge contribution to the Armed Forces asChair of Judges for the Combined ServicesSalon Culinaire during the past 9 years.

The Citation read - “This award recognisesyour role as Chairman of Judges for theCombined Services Culinary Challenge.Undertaking the role to attract and mangeover 30 nationally renowned culinaryJudges, to adjudicate and, moreimportantly, impart advice and guidance tothe Service Chefs. The event

has a high reputation in the nationalcatering industry and much of that is downto you. Your immense contribution to thecontinuing success and relevance of CSCChas made you a household name withinthe Armed Forces catering circles and yourpersonal efforts are commendable and ahuge credit to your craft and to yourcommitment to the Armed Forces”.

John commented that he was humbledand very honoured to be given this awardand it has been an absolute pleasure tohave worked with so many enthusiasticand committed experienced CulinaryJudges, competitors and trainee Chefs,not forgetting the many trainers andmanagers, during these competitions. The organisation that is involved in stagingthese annual events is so smooth andprofessional and such a pleasure to haveexperienced.


Scottish Chef clinches latestSpecialist Conference venues title A chef from one of Scotland’s fewspecialist conference venues has won thisyear’s Chefs’ Challenge, the event whichfocuses exclusively on chefs workingwithin the UK’s dedicated conference andtraining venue sector.

Martin Thliveros, sous chef at theBeardmore Conference Centre, inClydebank near Glasgow, won the GoldMedal in the annual challenge organised byConference Centres of Excellence and theUK chapter of the International Associationof Conferences Centers.

The event, which is endorsed by The British Culinary Federation is now in itsthirteenth year, underlines the commitmentof the country’s top specialist venues tofood presentation and quality.

“For many years, conference and trainingvenues had an image of facilities andcatering that was, to put it mildly,average,” explains Richard Harrison,chairman of Conference Centres ofExcellence and organiser of this year’sChallenge at the venue he manages,Scarman House in the WarwickConferences group. “That perception hasbeen progressively transformed over thepast couple of decades: now, thededicated providers within that sector offerthe country’s highest standards of facilityand service, and food is one of their keydifferentiators.”

The organisers

Conference Centres of Excellence is theUK’s largest sales and marketingconsortium of dedicated conference andtraining venues. It currently has 37members nationwide, all independentproviders which are specialists in providingfocused facilities and services for trainingand a range of conferences, meetings andother events. Its members, which includemany of the country’s best known venues,all adhere to the same strict standards offacility and service - which are the moststringent standards in the sector - and thesame principles of transparent, all-inclusive,cost-effective charges. Most membersprovide residential facilities, in total morethan 3,600 bedrooms.

The International Association ofConference Centers (IACC) is a not-for-profit, facilities-based organisation whosemission is to assist its members inproviding the most productive meetingfacilities around the world. Members’facilities represent the highest qualityvenues available to meeting professionalson a global basis. Its headquarters are in StLouis, Missouri, and it has more than 300members worldwide. It has chapters inAustralia, Denmark, Sweden, the UnitedKingdom and the Americas, and additionalmembers in other areas of the world thatare currently not represented by chapters.

The event

The annual Chefs’ Challenge was institutedin the 1990’s to help elevate the standardsof culinary excellence within membervenues, to provide motivation for theirteams, and to demonstrate to clients theway in which standards of catering withinthe specialist venues sector wereaddressing their highest expectations.

The Challenge invites all UK basedmember venues to nominate chefs to takepart. Finalists are selected on the basis ofwritten menus, and then compete in acook-off, which took place this year atStratford-upon-Avon College. The scheduleis extremely demanding and the deadlinestight, and the judging is of the highestquality: regular judges over the past fewyears have included Mark Houghton,current Chairman of the British CulinaryFederation, Peter Griffiths MBE, Director ofLe Salon Culinaire and Graham Grump,General Secretary of the EducationCompany, world Association of Chefs Society’s.

The winners

Martin Thliveros clinched the Gold Medalwith a varied three course menu whichplaced great demands on his culinary skillsand his ability to work against a very tightschedule. His starter was ballentine of seatrout with caviar crème fraiche, shallot andradish salad and aioli. His main course was

SPECIALFEATURE

SPECIALFEATURE

17

As part of its commitment to upgradingits conference and events offering, HiltonBirmingham Metropole has appointedPaul Taylor as its new Executive Chef.

Located within easy reach of the NEC, thehotel is the UK’s largest conference andbanqueting hotel in the UK, outside ofLondon, and over the past two years has

spent in excess of £20m on refurbishingits corporate and leisure facilities.

The appointment of Paul comes at anopportune time as the hotel prepares foritself for a busy 2011. Paul Taylor, 44,from London takes on the role ofExecutive Chef and joins from sister-hotelthe Hilton London Metropole, after 19years service.

In his new position, Paul will manage thedelivery, co-ordination and execution ofthe hotel’s food offering for the eventsand conferences division.

Regularly hosting events for up to 2000delegates and with a brigade of over 60chefs, Paul will be responsible fordeveloping not only the menu but also thetraining of his staff.

breast and thigh of chicken with celeriacpuree, wild mushroom and bacon, with aroasting jus and truffle foam.

His dessert was terrine of apple andcinnamon, apple sorbet and cinnamoncream with toffee apples and caramelcustard.

He spent the first five years of his career atThe Beardmore, and resumed his careerthere recently after a short break. “It’s greatto win the title for the venue that taughtme my trade,” he said: “It’s also good thatour centre should show such consistencyat the highest level by winning awards fortwo consecutive years.”

The Silver Medal went to Gajraj Sharma ofIET Venues: Savoy Place in London, whoalso won the award for ‘best main course’.The Bronze Medal was clinched by Victor

Chin Fai Chan, of the Woodside inKenilworth. The ‘best starter’ award waswon by Gavin Kellett of Barnett Hill nearGuildford, who also won the ‘best wineselection’ award. Ben Morris ofNottingham’s National College for SchoolLeadership won ‘best dessert’, while the‘best hygiene’ award was taken by JenniferGoff of Birmingham’s Maple House.

“Despite the demands of this prestigiouscompetition, this year’s finalists producedexceptional results,” said RichardHarrison, “All of them workedtremendously hard and there were someamazing and ingenious creations: it was aperfect illustration of the standards ofcuisine that are now available at leadingconference venues.”

Paul Taylor Appointed as Executive Chef

Winner... Martin Thliveros

Competition Competitors

SPECIALFEATURE


Rositsa Nikolova, who works under MarkHill Executive Chef at the House ofCommons was crowned British CulinaryFederation Young Chef of the Year 2010 ata Dinner glittering ceremony attended by100 industry guests at University CollegeBirmingham on Monday 1st November.

The menu cooked by students of UCBwas the menu which the students willcook at the Culinary World Cup inLuxembourg.

Rositsa who was one of two femalefinalists in this years competition, said shecouldn’t believe it when her name wascalled “I listened as they announced thirdand then second place, and thought atthat point I had no chance,” she said Iwas shocked but ecstastic to win such aprestigious competition.”

In second place was Chris Emery of TheWheatsheaf, in Bath,

Third place went to Gurpreet Singh Chanaof University College Birmingham.

All finalists, aged 23 years or undercompeted in an adrenalin fuelled cook off inthe Molteni kitchen at University CollegeBirmingham on Monday 1st November.

The 14 finalists were:

Steven Allery

The Dorchester Hotel, London

Tom Brown

Intercontintental Park Lane, London

Jack Bull

Old Dog & Partridge, Burton-on-Trent

Gurpreet Singh Chana

University College Birmingham

Darren Cole

The Manor Hotel, Meriden

Tom Edmunds

Hyatt Regency Hotel, Birmingham

Chris Emery

The Wheatsheaf, Bath

Luke Haddow

Nuthurst Grange, Hockley Heath

Sam Holden

Stratford upon Avon College

Luke Hubbert

Fairlawns Hotel, Aldridge

Rositsa Nikolova

House of Commons, London

Sam Reader

Adelie Food Product Innovation Centre

Isabel Simmonds

One Aldwych, London

Phil Steggall

Royal Garden Hotel, London

Competitors had to create a three coursemeal for two people, incorporating astarter using Gurnard, main course usingCorn Fed Chicken and a Dessert of thecompetitors choice excluding chocolate.

Competition Organiser Lee Corke saidthat it was a fantastic competition withvery high standards, with three of of it’sfinalists taking fine ding to another level.

“It’s incredibly difficult to cook for ascrupulous judging panel when you are soyoung. Over the years, we have seensome extraordinary young chefs gothrough this competition and it’s veryencouraging to see the standard gettingbetter and better.”

Rositsa Nikolova ScoopsBCF Young Chef Title

BCF Chairman Mark Houghton, Anthea Bache, competition winner Rositsa Nikolova, Andrew Jones of Electrolux and Nick Green of Villeroy and Boch

19

SPECIALFEATURE

The Judges were:

Eric Bruce, Chef Patron, Restaurant

Severn in Ironbridge, Shropshire.

Jerry Toth, Operations Director, Sundial Group.

Luke Tipping, Executive Chef at Michelinstarred Simpsons in Birmingham.

Jason Eaves, Head Chef at Michelinstarred Glynn Purnell’s new restaurant,The Asquith in Birmingham.

Jason has worked previously at L’AutrePied and Marcus Wareing at The Berkleyboth in London and Midsummer House in Cambridge.

As well as the title BCF Young Chef of theYear 2010 Rositsa picked up an impressivehaul of prizes, including the David BacheTrophy, a cheque for £150, a trip toLuxembourg, a visit to the ElectroluxInnovation Centre in Italy, personalisedchef’s jacket, framed certificate,commemorative plate from Villeroy & Bochand a set of chef’s knives from Electrolux.

Over the years this annual competition,sponsored by Electrolux and supported by Villeroy & Boch, has discovered someincredible talent.

Last years winner was Helen Evans ofMichelin starred Simpsons Restaurant in Birmingham, whilst previous winnersinclude Marcus Eaves from Michelinstarred L’Autre Pied in London, Ben Ternentof Opus Restaurant in Birmingham, DanielMorris, Michelin starred, The Elephant inTorquay and Sue Ellis from Belle House,who has appeared on Channel 4 cookeryprogrammes and had recipes featured in the Hairy Bikers cookbook.

The Menu

Amuse Bouche

~~~

Fillet of Salmon, Poached Prawn,Creamed Avocado, Spring Onion, Pepper

and Cucumber Salsa, Spiced Oil

~~~

Roast Loin and Slow Cooked Breast ofLamb, Fondant Potato, Pumpkin Puree,

Vegetable Melange, Rosemary Jus

~~~

Cranberry and White Chocolate Mousse,Nero d'Avola, Chestnut Tuille, Orange

Sorbet, Cranberry Espuma

~~~

Coffee and Petit Fours

Rositsas winning Menuconsisted of...

Pan Fried Fillet of Gurnard,Aubergine Risotto, Red Pepper Sauce

~~~

Seared Stuffed Corn Fed Chicken Breast,

Potato and Girolle Mushroom Terrine,

Crispy Offal Bob Bon, Buttered Kale, Baby Carrots, Natural Jus

~~~

Roast Pear and Financier Tart,Salted Caramel Ice Cream.

Third Places Gurdeep Singh Chana, BCF Young Chef Winner Rositsa Nikolova and Runner Up Chris Emery

Menu cooked by the Junior English NationalCulinary Team at the UCB Awards Dinner

The WACS European Continental meetingwas hosted by the Austrian ChefsAssociation in Innsbruck, at the InnsbruckExhibition Centre, as an integral part oftheir food exhibition.

Delegates arrived on Saturday the 11thand stayed at the Hotel Speckbackerhof in Gnadenwald, set in the foothills of themountains with spectacular scenerysurrounding us. The 54 delegates weregiven a warm welcome on arrival; at a reception and dinner at the hotel.

We had an early start next day, leavingthe hotel at 8.15 to be taken to theExhibition Hall for the opening ceremony,followed by the meeting. The meetingwas formally opened by the President ofthe Austrian Chefs Association, Mr JosefFankhauser and the European ContinentalDirector for Central Europe, MiroslavKubac.

The WACS President, Gissur Gudmundsson, welcomedeveryone and made a presentation on theachievements of WACS so far under hispresidency, for example, increasedmembership; sponsorship; education anda WACS permanent office in Paris etc.

He also outlined his vision for the comingyears, including some interestinginnovations for WACS.

John Clancy, chairman of the EducationCommittee, was next to make hispresentation on the new WACSeducational programme, details of whichcan be found on the WACS websitewww.wacs2000.org.

The next presentation was by ReinholdMetz on the Master Chefs certificationprogramme this is some thing that Ibelieve we should consider in the UK.

Brendan O’Neil, Continental Director forNorthern Europe, which is our region,gave details of the changes to the GlobalChefs Challenge which commences nextyear, with the final taking place in NorthKorea in 2012. In the final, the competitorwill have to cook a three course meal oftheir choice for eight persons. Theircommis will not be allowed to do anycooking or prep. This is to prevent apastry cook being used as a commis whocould give unfair assistance to the maincompetitor.

Next on the agenda was Martin Kobaldpast president of the South African chefsAssociation, who gave us details of thethird World Cooks Tour Against Hunger2011.

I have personally attended the last twotours and it a great event to raise moneyfor the needy children in South Africa. It is hard work but very rewarding, as thechefs will be required to cook at manyevents. Some will make presentations invarious parts of South Africa and also goout into townships and feed the children.I have already signed up to participatenext year, along with BCF members RodNaylor and Ken Fraser.

This is a really worthwhile cause. Please look at video on the WACSwebsite www.wacs2000.org. You arethen able to view a short video of the lastWorld Cooks Tour Against Hunger eventto give you an insight. If you areinterested in going please let us know asplaces are limited. All chefs participatingare required to pay for their own airfare,but once in South Africa, allaccommodation is provided.


WACSUPDATE

WACS European Meeting 11th - 14th September 2010, Innsbruck, Austria. By Brian Cotterill

21

WACSUPDATE

The next item on the agenda werepresentations from Malta, Cyprus, Serbiaand Turkey, regarding who will host thenext WACS European meeting. After asplit vote the second round decided thatthe next meeting will be hosted by Turkey,August 2011.

The meeting was closed at 4.30 in timefor the delegates to get changed for aTyrolean Dinner, which was held at theSeegrube Hafelekar restaurant. The restaurant is reached by theHungerburgbahn which is a train thatascends very steeply up the first part ofthe mountain. We changed to theNordkettenbahn cable car which took us tothe summit at 2334metres. The view overInnsbruck was breath taking and so wasthe evening, with good food, good wine,company and a local cabaret enjoyed byeveryone.

Monday was for sight seeing. We departed from Innsbruck at 08.00 andtravelled on a panoramic tour through theOberinntal valley, Reschen to Bolzano witha visit to the Tyrolean School for Tourismin Landeck. From there we went to awinery in South Tyrol where we had a lightlunch and wine tasting.

The drive down was through some of themost stunning scenery you can imagine.On returning to our hotel it was time toget changed for a barbeque at theSpeckbacherhof.

What a great way to round off a goodWACS European meeting! I congratulatethe Austrian Chefs Association, for organising a really enjoyable andinformative event. On a personal note, it would be great to see some more BCFmembers getting involved with WACSevents, particularly the Europeanmeetings, as they give a great opportunityto network.

In pictures : Robert Oppender with Brian Cotterill


WACSUPDATE

I was invited to represent the BritishCulinary Federation at the launch of aheartwarming worldwide new WACSinitiative, ‘World Chefs Without Borders’. I traveled by Eurostar, managing to avoidthe strikes in France, and was honouredto attend the launch of something whichcould make such a difference to people inneed all over the world.

The launching ceremony took place onWednesday 20th October, 2010. The venue was the impressive Ministry of Economy, Finance and Industry, a hugemodern building on the banks of the RiverSeine. The event was hosted by theDeputy Minister, Hervé Novelli whowelcomed and supported the concept of‘World Chefs Without Borders’ and wasdelighted that the launch took place inParis, France, the cradle of classicalcuisine.

The ceremony was attended by manywell known culinary professionals fromFrance and from WACS membercountries, who all signed a documentpledging to support the ‘WCWB’ initiative.

WACS President, Gissur Gudmunsson,addressed the guests with a passionatespeech about his dream of foundingWCWB.

Auguste Escoffier,

our first honorary president,

would have been extremely

proud of the evolution of our

Association and also of the

history-making event that

we are launching today.

This launch will make it

possible for thousands

of chefs around the world

to have the opportunity to

give and support their own

local community as well as

the global one

The next speaker was His Excellency,Ambassador of Iceland to France, Thorir Ibsen, who said “It is an honour tobe here today to witness the launch ofthe humanitarian initiative ‘World ChefsWithout Borders’. Indeed, food, shelterand hygiene are fundamentals ofhumanitarian assistance whether at homeor abroad. It is important that these needs be met with professionalknowledge and skills.”

Frank Franke, President of ‘AviatorsWithout Borders’ was next to speak. Hehas been working with Chef Oliver SoeThet, President of the Myanmar Chefs’Association, to aid victims of the Nargishurricane and has been assisting theneedy all over the world for many years.Mr. Franke declared his support to ‘WorldChefs Without Borders’ by offering toorganise all the logistics involved ingetting aid to the needy.

Bill Gallagher, Lifetime HonoraryPresident, sent a video message saying,“‘World Chefs Without Borders’ is themost ambitious project taken up by theWorld Association of Chefs’ Societies.”He said, “WCWB will coordinate variousevents taking place around the world,such as the Tour for Hunger and the Chefand Child Program, which are desperatelyneeded, due to national and internationaldisasters, earthquakes, tsunamis, etc.Now we can help, feed, nourish and bringcomfort to millions of people around theworld.”

We were then shown some inspirationalvideos, showing aid initiatives carried outso far, which you can view onwww.worldchefs.org/wacs2010.

It will be challenging and rewarding formembers of the BCF to learn more abouthow we can help ‘World Chefs WithoutBorders’ achieve its aims and get behindthis inspiring initiative.

World Chefs Without Borders WACS launches a humanitarian aid programme in Paris

Picture 2 : L-R, Miroslav Kubec, Brian Cotterill, Sreko Koklic, John Clancy, Armand Steinmetz

Picture 3 : Brian Cotterill with YelenaMashchinskaya

23

It’s all about lending a helping hand

WACSUPDATE

Luxembourg Gold Medal winning chef andBCF member Vipula Athukorale is availablefor commissions of his award winningwork of fat sculptures.

This service is available to Hotels,Restaurants, Event and CateringCompanies throughout the UK.

Please contact Vipula direct for furtherinformation.

Telephone : 0116 2918585Mobile : 07746157931

Sculpturesfor Sale

Dear Chef Colleagues

Coming from a country where disastercan strike at any time, I sat stunned,watching the news of the largeearthquake hitting Haiti. As manyorganisations responded to calls forhumanitarian assistance, I couldn’t helpbut ask myself, “Where are the Chefs?”

I have always felt that we chefs bear animportant responsibility towards others,because of our skills with food. When theneeds exceed the means, it is up to us tostep in and offer our assistance, butemergency response during disastersoften requires more of us than justcooking skills.

By creating World Chefs Without Borders,I believe we will ensure the success of acomprehensive, far reaching strategicplan. A recognised global humanitarianresponse system, such as this, will allowus to fulfil our mission to help others intimes of crisis.

Your participation and support is invaluablein ensuring the success of this worthyhumanitarian initiative. Hand in hand wecan make this dream a reality.

Gissur GudmundssonWACS President

Our Mission

World Chefs Without Borders is ahumanitarian aid initiative by the WorldAssociation of Chefs Societies (WACS).WCWB collaborates with any and all aidagencies and organisations and isimpartial to race, religion, gender, politicalviews and any other dividing concept.

It aims at saving lives, alleviating sufferingand restoring dignity by providingnutritious food and clean water to thehungry, in response to national andinternational situations.

WCWB works with employers to ensurethat volunteering chefs will have their jobssecure until their return from the field.

Myanmar

A disaster that turned into a 5 milliondollar adventure and a model for WCWBAction.

Myanmar was hit in 2008 by a terriblecyclone. Thousands of people were killedand thousands lost their homes.

The President of the Myanmar ChefsAssociation, Oliver E Soe Thet, called ameeting and started to plan how chefscould help.

They contacted the WACS President andvarious aid organisations and withinweeks, the Myanmar chefs, under theumbrella of WACS, distributed food andmaterials to the most isolated parts of thecountry. Oliver and his team of volunteerchefs cooked food for thousands ofpeople every day in a camp, for peoplethat are still today living in tents. Their jobis not over, but their example is a guidinglight to us all.

• 9,000 bags of rice were distributed

• 470 traditional houses were built,$65,800

• 240 tons of nutritious child fooddistributed

• 256 fishing boats were given, so peoplecould work again and provide food,$72,960

• Over 5 tons of new clothed distributed

The work goes on!


CULINARYPARTNERNEWS

Team UK's chances of success at theBocuse d'Or competition - recognised as the Oscars of the culinary world - have received a huge boost, according to managing director ofElectrolux Professional Andrew Jones.

He was speaking after a fundraising eventat Celtic Manor in Wales raised over£17,000 to support chef Simon Hulstone'sbid to bring the Bocuse d'Or trophy backto the UK. The fundraising auction was ledby Academy of Culinary Arts presidentBrian Turner and attended by delegates ofthe 2010 Catering Equipment SuppliersAssociation (CESA) Conference.

Andrew Jones, Electrolux Professional MD,and member of the CESA marketingcommittee which organised the fundraiser,said: "The success of this year'sfundraising event has shown thatawareness of the Bocuse d'Or competitionin the UK has grown immeasurably overthe past few years. The fundraising hassurpassed all our expectations and,together with donated funds, will allow usto give our full support to Simon and TeamUK, as well as giving us a secure base tofund the next candidate."

Electrolux Professional has beensupporting Simon Hulstone, chef-proprietorof the Michelin-starred Elephant bar andrestaurant in Torquay, Devon, throughouthis journey to the Bocuse d'Or final.Simon, together with his commis chefJordan Bailey, secured a place in the grand

final by finishing in fourth position at theBocuse d'Or European finals earlier thisyear. They will be supported by Team UKcoach and Compass Group, UK executivechef Nick Vadis when they compete against23 other countries from across the globe on25 - 26 January, 2011 at the finals in Lyon.

Andrew Jones said: "Events like theBocuse d'Or enable our chefs to competeon the world stage, providing inspiration fora new generation and ensuring the pipelineof talent that drives this great industryforward continues."

Simon Hulstone was also involved in TeamEngland's recent gold medal success atthe Culinary World Cup. Team England hadtheir winning menu well-practiced beforeheading out to Luxembourg as they hadprepared it for the delegates at the CelticManor Bocuse d'Or fundraiser.

The other members on England's WorldCup team were Adam Smith, premieresous chef at The Ritz, London; AndyJones, executive chef at The Westbury,London; Clark Crawley, head chef atRestaurant Associates; Andy Ditchfield,chef de partie, House of Commons; and Mark Hill, executive chef, House of Commons.

Please vote for Great Britains Poster" The Three Lions" (shown on the right) for the world final in January of the Bocuse d'Or... www.bocusedor.com/2011/index.php/en/Posters.html

Team UK's 'culinary Oscar' bid receives boost

Have you ever wondered how all of theBritish Culinary Federation puts togetherit’s calender of events throughout the yearthese include competitions, events,Members’ Dinner, chefs club lunches theDinner Dance and Awards night.

Also how the BCF is represented atvarious industry events, how CulinaryNews and the website are put together?

This is all down to a team of individualswho form the Committee ofManagement. Have you ever thought thatyou could improve things or just want toget involved a little more.

The BCF are looking for members tocome forward and be part of the nextgeneration of chefs moving the BritishCulinary Federation forward. At theAnnual General Meeting next year a newcommittee will be formed to worktogether for a two year term to take theBCF into the next stage. Any member canput their name forward to sit on theCommittee of Management. So why notbe part of the future of The BritishCulinary Federation.

Please contact Jayne Mottram, BCF Administrator 01789 [email protected]

The BritishCulinaryFederationneedsyou!

Team England MenuFillet of Atlantic halibut

with a royale of langoustine, celeriac turnovers and sauce nantua

~~~

Thyme roasted Exmoor venison with a braised bon bon of venison,

wood smoked parsnips, confit cabbage and buttered fondant potato

~~~

Lemon curd with spiced cinnamon financier lime meringue,

blackberry ice cream and pistachio cream

25


CULINARYPARTNERNEWS

Organisers of North West Young Chef ofthe Year are urging head chefs andcolleges to enter their most promisingprotégés in one of the fastest growingregional competitions in the UK.

The annual challenge, sponsored byEssential Cuisine, is not only the chancefor under 25 year old stars to shine, but afantastic opportunity for mentors todevelop staff and students through thethrill and intensity of a competition judgedby top industry chefs.

For an idea of where it can take a youngchef, you only have to look at this year’swinner Tom Lee, who was chosen to takepart in National Young Chef of the Year2010 because of his North West YoungChef victory and was hailed runner-up atthe esteemed Restaurant Showchallenge.

The competition has also discoveredrising stars such as Simon Salt, NorthWest Young Chef 2008, who appeared as a contestant in the latest series of BBC Masterchef: The Professionals.

Competition chairman and judge, British Masterchef Brian Mellor, said thechallenge was open to everyone fromcollege trainees and pub hotel chefs torestaurant apprentices and canteen cooks.“You just need to work in the region andshow potential, some real promise,” he said.

“The standard of entries has beenphenomenal over recent years, but weknow there are many more young chefsout there who relish the chance todemonstrate their creative and technicalflair on a competitive stage, especially onhome turf. They just don’t know how togo about it.

“This year, we are particularly keen tohear from more head chefs and collegeswho feel they have someone extremelyspecial under their wing, someone whocould benefit from the invaluable learningcurve of this growing competition and thewonderful opportunities it brings. Theyalso have the chance to win a week longbursary in a top European restaurant.”

If anyone understands the importance ofusing North West Young Chef as part ofthe mentoring process, it’s executivehead chef Steve Williams, who runsCassis at award-winning Lancashire hotelStanley House. Making this year’s finals,his senior chef de partie MartinHargreaves not only got to compete onhome turf, but has become an all roundbetter chef.

“Industry awards such as North WestYoung Chef allow young chefs to workalongside their peers and build futureprofessional relationships while increasingtheir self confidence,” he said.“Competition on any level promotes theability to cook to extremely high standardsunder immense pressure whileshowcasing a chef’s skills.”

The Cheshire heat of North West YoungChef 2011 has already taken place(November 1), but organisers still want toher from chefs under 25 who have bothdrive and brilliance, and work in GreaterManchester, Lancashire, Merseyside andCumbria.

Crucially, they need to be able to cook athree course meal for two using localNorth West, seasonal produce costing upto £25, a challenge that has producedsome spectacular results and given youngchefs the chance to get their teeth intolocal provenance.

The 2010 showdown, which attracted arecord number of entries since its 2002debut, culminated in a nail-biting final inJune, with 24-year-old Tom Lee, sous chefat the London Carriage Works inLiverpool, stealing the crown from fourother promising chefs.

Tom’s menu was the perfect homage tolocal sourcing, comprising tortellini ofAnglesey mussels and consommé withpancetta crisp and leeks, followed by panroast rump of Barnston Longhorn beefwith miniature cottage pie, carrot puree,field mushrooms, spinach and natural jus.

To finish, he dished up a Claremont Farmstrawberry cheesecake using fresh fruitpicked hours before the competition, withelderflower sorbet and Champagne jelly.

Nigel Crane from Cheshire-basedEssential Cuisine, which provides bothpractical and financial support for thegrowing competition, said: “Bringing onthe region’s young talent is our keyobjective. You might think you know it all,but competing is a different kettle of fishand, even if you make it through theheats, you will more than likely have to goback to the drawing board to get it right.When you do, it not only opens doors, butleaves you on top of the world.”

This year’s scrupulous judging panelincluded Brian Mellor, a highly-respectedCraft Guild of Chefs member who alsoruns Chef ‘n’ Farmer in the Wirral, StevenDoherty, chairman of the Gordon RamsayScholarship, and Nigel Crane fromEssential Cuisine.

To enter North West Young Chef 2011,call 0870 050 1133 or visitwww.essentialcuisine.com. There is also a Facebook group set up for the competition.

Regional heats:

• Cheshire: 1st November 2010 – COMPLETE Venue: South Cheshire College, Crewe

• Merseyside: Spring 2011Venue: TBC

• Cumbria: 4th March 2011Venue: Kendal College

• Greater Manchester: 27th April 2011Venue: Manchester College, Fielden Campus, Didsbury

• Lancashire: Spring 2011Venue: TBC

Make your MarkEnter North West Young Chef 2011

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29

CULINARYPARTNER

NEWS

Browns working to benefit customers

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TeL: 0845 026 8272Fax: 0121 328 4307

No.2 Birch Road, Witton, Birmingham, B6 7DD

browns

In May 2010 Browns, already renownednationwide for being a Specialist CateringButchers, became part of the BrakesGroup. Browns remains a stand alonecompany, directed and managed by thesame strong team, but now complimentsthe Brakes offering with their specialistbutchery range.

As part of the ongoing growth of Browns,a delivery integration is now underwaywith a division of the Brakes deliverynetwork. Deliveries are still madenationwide, on a next day service intemperature controlled vehicles.

Paul Bruce, Transport Director said,“Although there may be a few teethingproblems during the transition, we knowour customers will work with us and willbe able to realize the benefits and reapthe rewards that this will bring them”.

Recent prices rises in the meat industrydue to factors such as cereal productionfalling which has lead to feed costs rising,new legislation governing poultry, and thereduced size of cattle herds and sheepflocks abroad, the cost of meat to thecatering industry has been steadily rising.Browns have taken this bold move inorder to realize cost savings and minimizethe impact of these price rises, for thebenefit of customers.

Andrew Dalton, Managing Director said,“Our aim has always been to provide ourcustomers with the range of fresh meatthey need, to choose the products theywant, with the quality they demand, allwith great service and at a great price.This has never been more important thanin todays market”

Renowned for their specialist andinnovative products, with a cabinet full ofawards, Browns really do deliver morethan just meat, they deliver piece of mindfor any chef. When you order fromBrowns, whether it is Red Tractor or freerange, simple or specialist, you can beassured that their trained and skilledbutchers will deliver the very best.

Quality meat, trimmed to perfection bytrained butchers, delivered to your door as you want it - why not see whatBrowns can do for you?

Sunday 5th December saw a group of BCFfamilies and friends gathering at ScarmanHouse, University of Warwick, for ourAnnual Christmas Lunch and Children’sParty. As usual, Father Christmas hadheard about the day and popped in to joinus, talk to the children about theirChristmas lists and give them all apresent. He disappeared before lunch, butnobody saw his sleigh! Christine and AlanHealy once again ran the tombola and hadmany happy customers.

As always we offer our grateful thanks toour sponsors – Aubrey Allen,

B & S Dairy Foods and Town and CountryFine Foods for their generous helptowards the event.

We would also like to thank all the staff atScarman House who made us feel sowelcome. Aarti Mehta and her Front ofHouse team for looking after us in theirfriendly, helpful way and Keith Tayler andhis brigade for providing a wonderfulspread of food – both hot and cold.

Father Christmas has already promised tocome next year, as long as we let himknow the date and have some waterready for Rudolph.


CULINARYPARTNERNEWS

Dynamic Duo set to fire up hospitalityNew Prime Minister David Cameron anddeputy Nick Clegg have yet to prove theycan work together to get our great nationback on its feet. They are, however, a poignant example of two formidablepersonalities with differing skills andstandpoints who could make history whenit comes to dynamic duos. EssentialCuisine believes in the importance of greatpartnerships and is again on the hunt forchefs who can cook in synchrony tobecome the Essential Cuisine Chefs Teamat the biggest hospitality event in the UK.

Could you be the perfect partnership?

You might be a shrinking violet but asparkling sidekick on a competitive stage,or have flair by the bagful but work bestwith an extra pair of eyes to check on thedetail. However you gel, if you and ateammate can work together a dream,you could be holding up the ultimateteamwork trophy at Hospitality atBirmingham’s NEC next January (24-26).

Head chef James Hart and chef LeszekKarpinski from Goodenough College werepronounced this year’s Essential Cuisine

Chefs Team after battling it out againstnine teams at Hotelympia. Although thepair were not working together at thetime, they had created successful recipestogether in the past, which they thenadapted for the Live Theatre stage atLondon’s ExCel.

Nigel Crane, managing director ofEssential Cuisine, producer of kitchen-made tasting stocks, gravies, demi-glacesand jus, said the competition celebratedthe part good teamwork played in bringingmore impetus to the UK hospitality...“We’re not saying individuals are notimportant, it’s just that effective andefficient teamwork goes beyond individualaccomplishments. The best teamworkhappens when everyone harmonises theircontributions and works towards acommon goal. What we are looking for isproductive duos who share such vision,and when challenges arise, as theyalways do, they have the resources andcommitment to deal with them in aconstructive and positive manner.

This is easier said than done in such ahigh pressure industry, but those whomaster it will reap success incompetitions and catering as a whole.”

Shortlisted teams who make theHospitality live final will be allowed 60minutes to prepare, cook and present anAmuse Bouche, a fish course ofcompetitors’ choice using EssentialCuisine Lobster Glace or Fish Stock, and a main course using Essential CuisinePremier Jus (Lamb, Veal or Chicken) orGame Glace, both for two covers.Essential products, created to partnerdishes perfectly, will be supplied andmust be used on the day.

Competitors must provide all otheringredients and while mis-en-place isallowed, it must be commensurate withfinished dishes. Dishes will be judged bytop industry chefs including SalonCulinaire director Peter Griffiths MBE andNigel Crane, with prizes for the winnerand runners-up.

Gourmet Classic are holding an exclusivedemonstration of their products atUniversity College Birmingham onMonday 21st February 2011 at 5.30pmuntil 7.30pm.

Matt Owens, Executive Pastry Chef atZuidam is one of the UK's leading pastrychefs will be demonstrating his craft.

This will be complimented by ademonstration on Molecular Gastronomyby Infusions Ltd who will be show casingsome of their amazing techniques usingsome of their latest products which can addamazing finishing touches to your dishes.

To register your interest and book

a place, please contact Jayne Mottram

on 01789 491218 or email

[email protected]

Gourmet Classic

RoadshowChristmas Lunchat Scarman House

31

SUPPLIERS OF FRESHAND FROZEN SEAFOOD

24 hour answering service

Tel: 0845 0268 273Fax: 0121 328 4307

No.2 Birch Road, Witton, Birmingham, B6 7DD

MEMBERSCORNER


The Members’ Dinner 2010 saw a returnto the Hyatt Regency Hotel inBirmingham’s bustling Broad Street.

The evening attracted over 100 membersand guests to the heart of Birmingham. It began with members meeting on thebalcony overlooking the atrium forChampagne and Canapes.

The room was impressively decoratedwith tall vases of flowers on terracottaand black clothed tables. BCF ChairmanMark Houghton welcomed members andguests to this annual BCF dinner.

This was going to be a special evening asthe Committee of Management haddecided to award two people withHonorary Member status. This being thefirst time since the founding of The BritishCulinary Federation that this type of awardhad been given out.

The menu was prepared and cooked byHyatt Executive Chef Brett Sandland andhis team. After the excellent dinner it wastime to honour two members who havebeen long time supporters of the BCF.

Firstly Professor Ray Linforth fromUniversity College Birmingham was askedto come and collect his certificate fromBCF Vice Chairman Jim Eaves. The secondmember, Andrew Jones of ElectroluxProfessional was unfortunately taken ill andwas unable to attend the evening, hisHonorary Membership certificate waspresented to Executive Council memberPeter Griffiths MBE by Mark Houghton.

These awards were presented for theexcellent contributions both have made to the BCF since it’s formation in 2005.

After the awards the chefs and front ofhouse team were called into the room.

Jim Eaves then thanked all of the servicestaff led by Matt Engall and Adrian SantosThe chefs were all then presented withframed certificates for cooking on thisprestigious event. Jim then askedeveryone to be upstanding for the toast of Sante du Chef.

The British Culinary Federation would liketo thank all of the sponsors for theirgenerosity in supporting this event.

BCF Members Dinner 2010

MenuTerrine of Corn-Fed Chicken,

Ham Hock and Pickled Vegetables~~~

Ravioli of Scallop with Smoked HaddockChowder

~~~Trio of Cornish Lamb, Roast Mini Rack,Slow Braised Shoulder Noisette, CrispySweetbreads with White onion Puree

~~~Port, Pear and Stilton Trifle with a Celery

Salt Oatcake~~~

Black Forest Chocolate Box~~~

Coffee & Petit Fours

Chefs Team

Brett Sandland, Laurent JegouTim Burfoot, Christian Pedersen

Charlotte ThompsonRosie Ginday, Tom Edmonds

Shaun Forrest

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Mark Houghton

Chairman

Jim Eaves

Vice Chairman/Magazine Editor

John Peart

Treasurer

Alan Healy

Social Events/Associate Liaison

Lee Corke

Competitions

Rod Naylor

Services Liaison

Graham Crump

WACS Liaison

Chris Hudson

Website/Triple A

Urban Thompson

Social Event Support

Mathew Shropshall

Junior Development

Chris Blount

Committee Member

Jayne Mottram

Administration T: 01789 491218W: www.britishculinaryfederation.co.uk

Wayne Harris Chef Manager, Appleford School, Shrenton Associate

Ben Ford Head Chef, River Island, Westgate, London Associate

Graham Allen Regional Sales Manager, Francis Catering,Oxfordshire Associate

Nick Vadis UK Executive Chef, Compass Group Chef

Vipula Athukorale Chef Chef

Wesley Tideswell Head Chef, Allnatt Centre, Swanage Chef

Heather Courage Chef

Sarah Hartnett Head Pastry Chef, Sheraton Park Lane Hotel, London Chef

Robert Swinden Sous Chef/Patissier, Delifouseca, Liverpool Chef

Malcolm Jeffery Chef, Bromsgrove Prep School, Bromsgrove Chef

Steve Giles Head Chef, Bromsgrove Prep School, Bromsgrove Chef

Keith Green Food Safety Training Officer/Chef, Chef Bromsgrove Prep School, Bromsgrove

Andrew Ditchfield Pastry Chef, House of Commons, Westminster Chef

Adam Smith Premier Sous Chef, 150 Piccadilly, London Chef

Colin Martin Chef Patron, Colin Martin School, School of Sugar Chef

Emma Bray Area Sales Manager, Churchill China Corporate

Andrew Bird Director, 247 Recruit Corporate

Rohan Stedman HB Ingredients Corporate

Joseph Quilter Student, Kingsway College, Westminster Junior

Josh Allen Apprentice, Simpsons Restaurant, Birmingham Junior

Thomas Downes Junior

Sethurajapillai Head Chef, Mango Tree Indian Restaurant, JuniorMariappan Stonnall

Gurpreet Singh Chana University College Birmingham Junior

Darren Cole Manor Hotel Meriden, West Midlands Junior

Adam Degg New Hall Hotel Sutton Coldfield Junior

Sam Holden Stratford upon Avon College Junior

Jack Bull Ye Old Dog & Partridge Burton-on Trent Junior

Sam Reader Adelie Foods Products Innovation Centre Junior

Tom Edmonds Hyatt Regency Hotel, Birmingham Junior

Luke Haddow Nuthurst Grange, Hockley Heath, Warwickshire Junior

Tom Brown Intercontinental, Park Lane, London Junior

Luke Hubbert Fairlawns Hotel & Spa, Aldridge, Staffordshire Junior

Phil Steggall Royal Garden Hotel London Junior

Rositsa Nikolova House of Commons, London Junior

Steven Allery The Dorchester Hotel London Junior

Isabel Simmonds One Aldwych Hotel London Junior

Chris Emery The Wheatsheaf, Bath Junior

BCF New MembersExecutiveCouncilAndreas Antona

Brian Cotterill

Ken Fraser, MBE

Peter Griffiths, MBE

Committee ofManagement

MEMBERSCORNER

34

Founder Associations

The British Culinary Federation is pleased to announce that it awarded two members thestatus of Honorary Members.

At the Members' Dinner held at the Hyatt Regency Hotel in Birmingham on SundayNovember 7th 2010 Andrew Jones Managing Director of Electrolux Professional andProfessor Ray Linforth of University College Birmingham were both honoured for theircontinued support of the British Culinary Federation.

Honorary Members

MEMBERSCORNER

35

Diary Dates

Joining the British Culinary Federationcouldn't be easier, simply download an application form fromwww.britishculinaryfederation.co.uk

then fill it in and post it together with yourpayment or Standing Order Mandate toJayne Mottram (details below).

Due to increased costs to operate theBritish Culinary Federation, it has becomenecessary to increase the subscriptioncost that members pay each year.

This is the first increase since theformation of the BCF but as we are allvery much aware operating costs areincreasing constantly, so this increase isunavoidable.

Can all members please note that fromJanuary 1st 2011 the new membershipsubscription charges will be as follows

Corporate Members £125Associate Members £50Chef Members £40Junior Members £25

Can members please inform their banksof the new charges by downloading aStanding Order Mandate from the BCFwebsite.

Any queries or questions please contactJayne Mottram on 01789 491 218 [email protected]

Address : British Culinary FederationPo Box 10532AlcesterB50 4ZY

BCF Membership

JANUARY

Chefs Club LunchMonday 17th JanuarySimpsons Restaurant, Birmingham

Hospitality ShowMonday 24th - Wednesday 26th JanuaryNEC Birmingham. Please [email protected] for detailswww.hospitalityshow.co.uk

FEBRUARY

Catex ChefTuesday 8th - Thursday 10th FebruaryDublin, Ireland

Chefs Club LunchMonday 21st FebruaryNumber 9 Church Street Stratford upon Avon CV37 6HB

MARCH

Chefs Club LunchMonday 21st MarchOpus RestaurantBirmingham B3 2DE

APRIL

BCF Annual General MeetingSunday 17th AprilManor Hotel, Meriden CV7 7NH

MAY

Dinner Dance

and Awards EveningSunday 1st MayMetropole HotelBirmingham NECB40 1PP

Student Cook

and Serve CompetitionTuesday 17th MayStratford upon Avon College

JUNE

Chefs Club LunchMonday 20th June Corrigans MayfairUpper Grosvenor StreetLondon W1K 7EH

JULY

The American

Culinary ClassicFriday 22nd - Tuesday 26th JulyDallas, Texas

AUGUST

BCF Five-a-Side FootballSunday 7th August Arden House, University of Warwick

Please make bookings for all events with Jane Mottram

on 01789 491 218 or email [email protected]

Glynn Purnell, winner of this years Louis Cipolla Award has opened a second restaurantin Birmingham. The new restaurant named The Asquith is on the site of the formerJessica's Restaurant in Edgbaston.

Glynn has appointed BCF member Jason Eaves as the Head Chef of the new venture.This is a return to the old building for both of them as Jason was working for Glynnwhen Jessicas earned a Michelin star. This will be the third time that their paths havecrossed as they both worked at Simpsons Restaurant when in Kenilworth.

Jason has previously worked at Whatley Manor, Le Champignon Sauvage, Midsummer House and L'Autre Pied.

Glynn Purnell opens new restaurant

The Executive Council and Committee of Management of The British

Culinary Federation would like to wish all members, sponsors and supporters

and their families a very

Merry Christmas and a prosperous 2011

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