Author: sarah

Charles Metcalfe

My past careers as a tour guide, secu­ri­ty guard, free­lance cook, invest­ment ana­lyst and opera singer were the per­fect prepa­ra­tion for co-found­ing Britain’s sec­ond con­sumer wine mag­a­zine (Wine Inter­na­tion­al) and the Inter­na­tion­al Wine Chal­lenge (the best wine com­pe­ti­tion in the world, of which I’m still Co-Chair­man). I served a 12-year term as drinks expert on Richard & Judy’s ‘This Morn­ing’ (remem­ber drinks with Lily Sav­age in Albert Dock, above?). Now I will talk to any­body and every­body about wine, from vast cor­po­ra­tions to local wine soci­eties and small din­ner par­ties. I’ve pre­sent­ed wine and, occa­sion­al­ly, food (rata­touille with Roland Rat?!) on many TV shows. I’m one of two wine con­sul­tants to the Cor­po­ra­tion of Lon­don, select­ing wines for their offi­cial func­tions. My (and the wife’s) lat­est book, ‘The Wine & Food Lover’s Guide to Por­tu­gal’, won the Louis Roed­er­er Inter­na­tion­al Wine Writer’s Book Award in 2008.
I am proud to serve as Hon­orary Pres­i­dent of the Asso­ci­a­tion of Wine Edu­ca­tors and Chair­man of Judges for the Louis Roed­er­er Inter­na­tion­al Wine Writ­ers’ Awards (only since 2009, since you ask!). I often taste (and spit out, of course) 100 or more wines per day, all over the world.
I’ll trav­el any­where, and am based near Gatwick, with a wife, ran­dom chil­dren, two cats and a vary­ing num­ber of chick­ens. And I still sing in the show­er, the local vil­lage hall and, occa­sion­al­ly, at wine tast­ings.

Brian Grigor

Bri­an Grig­or is Head Chef at Num­ber One Restau­rant at The Bal­moral. Bri­an Grig­or comes from a fam­i­ly of game­keep­ers and grew up sur­round­ed by Scotland’s nat­u­ral larder. His pas­sion for region­al pro­duce saw him crowned Game Chef of the year 2012. As one of the finest Edin­burgh restau­rants, ‘Num­ber One’ presents an inno­v­a­tive blend of Scot­tish and French flavours. Saute Foie Gras with duck con­fit. Bor­ders lamb, broad beans and grelot. Rhubarb and white choco­late pan­na cot­ta. Take a seat on the gold­en ban­quettes and sam­ple some of Scotland’s most cre­ative dish­es from our tast­ing menus. Equal­ly strik­ing are the orig­i­nal art­works from The Roy­al Col­lege of Art that hang on the red lac­quered walls. Mem­o­rable flavours and world-class cuisine. A tru­ly out­stand­ing culi­nary expe­ri­ence, worth of its Miche­lin star for the 14th Con­sec­u­tive year.

Birgit Gunz

Bir­git start­ed Franko­nia The Bread­house in 1998, after an 11 year career in the City where she was an inter­deal­er bro­ker. When her job in the city brought her to Lon­don in the mid-eight­ies, she was shocked when con­front­ed with the bread or the lack of it. Ever since then she want­ed to start her own bak­ery.
Orig­i­nal­ly from Bavaria in Ger­many she had always had a pas­sion for cook­ing and bak­ing from an ear­ly age, when her moth­er and Grand­moth­er taught her how to cook and bake.
Bir­git was very suc­cess­ful in the city, which enabled her to jump ship even­tu­al­ly and ful­fil her dream of set­ting up her own bak­ery.
She leased a shop in Wim­ble­don Vil­lage and opened the first Franko­nia bak­ery shop serv­ing the peo­ple of Wim­ble­don with a selec­tion of mouth-water­ing cakes, sour­doughs and rye breads.
In addi­tion to dai­ly shop busi­ness, local restau­rants and cater­ing com­pa­nies request­ed the bread for their busi­ness­es.
So quick­ly did the whole­sale demand grow that Bir­git took the deci­sion to let the shop and the retail side go so she could con­cen­trate exclu­sive­ly on the whole­sale mar­ket. She moved to a large indus­tri­al unit and cre­at­ed a bak­ery there that could turn out the vol­ume required for hotels and restau­rants, while still keep­ing the breads and pas­tries hand-made and arti­san.
Dur­ing the ini­tial growth of the busi­ness Bir­git was sell­ing the bread to new cus­tomers in the morn­ing, tak­ing orders from exist­ing cus­tomers in the after­noon, mak­ing the bread in the evening alongside her small team of bak­ers and deliv­er­ing the bread in the very ear­ly hours of the fol­low­ing morn­ing before start­ing the process again the next day.
Since the move to that unit in Tol­worth she has man­aged to grow the busi­ness year on year to a stage where she now employs 27 full time staff, which includes thir­teen bak­ers, pas­try chefs, office staff, a fleet of vans, dri­vers and a busi­ness that turns out over 3.5 mil­lion pieces a year to a client list that includes some of the great­est brand names in the hos­pi­tal­i­ty world.

Ben Tish

Ben Tish is Chef Direc­tor of the Salt Yard Group which com­pris­es Salt Yard in Fitzrovia, Dehe­sa and Ember Yard in Soho and Opera Tav­ern in Covent Gar­den, all spe­cial­is­ing in a rare and deli­cious mix of food and wine from both Spain & Italy.
Pri­or to join­ing Salt Yard, Ben spent much of his career work­ing with Jason Ather­ton at Maze and Stephen Ter­ry of the Hard­wick at Lon­don restau­rants includ­ing Coast, One Lawn Ter­race and Frith Street Restau­rant, as well as work­ing at The Ritz. Ben spent time at the Crinan Hotel in Scot­land, where he was award­ed Best Gas­tro Pub in Scot­land, and Best New­com­er from the Good Food Guide.
Ben has appeared on BBC’s Sat­ur­day Kitchen, with his next appear­ance planned for the 2nd of May 2015, the Food Network’s Ben Tish’s Span­ish Xmas in Decem­ber 2013, Mas­terchef, Good Food channel’s Mar­ket Kitchen and BBC Radio Four’s Food Pro­gram­me. He has also appeared in Wait­rose Food Illus­trat­ed, the Guardian and has demon­strat­ed at many food events includ­ing Taste of Lon­don, Food­ies Fes­ti­val and the Slow Food Show.

Salt­yard was pub­lished in 2012, and Ben’s sec­ond book will come out in spring 2016, pub­lished by Quadrille.
Web­site: www.saltyardgroup.co.uk             Twit­ter: @SaltYardLdn

Email: martine@saucemanagement.com                  Tel: 0208 600 3600 / 07825 720018
Watch Ben Tish cook­ing in The Chefs The­atre at 2pm on Fri­day 24th July at Clapham Com­mon Food­ies Fes­ti­val!

Atul Kochhar

Chef Patron of the high­ly acclaimed Benares restau­rant in Lon­don, Atul Kochhar rose to fame as one the first chefs to win a cov­et­ed Miche­lin star.
The Indi­an cook­ing Indi­an born, British-based chef, restau­ra­teur and tele­vi­sion per­son­al­i­ty start­ed his career in 1993, at the pres­ti­gious Oberoi hotel group in India. Work­ing as a sous chef and super­vis­ing a team of 18, Atul was cred­it­ed with sig­nif­i­cant­ly rais­ing stan­dards in the kitchen. This led to his move to renowned Hilton chef Bernard Kunig’s restau­rant in 1994. Build­ing on his fine-din­ing expe­ri­ence, lat­er that year Atul made the move to Lon­don to open Tamarind restau­rant. Here his culi­nary excel­lence was recog­nised and dur­ing Atul’s tenure as Head Chef, he was award­ed his first Miche­lin star in 2001.
Paving the way for his first inde­pen­dent ven­ture, Atul left Tamarind in 2002 and in April 2003 opened Benares Restau­rant & Bar, named after North­ern India’s spir­i­tu­al city, in London’s pres­ti­gious May­fair. With a focus on com­bin­ing his her­itage and love of British ingre­di­ents, Atul’s inno­v­a­tive mod­ern Indi­an cuisine suc­cess­ful­ly rede­fined the per­cep­tion of Indi­an cook­ing in Britain, lead­ing to his sec­ond Miche­lin star in 2007, an acco­lade which he has retained at Benares ever since.
The appetite for Atul’s unique under­stand­ing of Indi­an flavours in mod­ern British food has since reached glob­al heights. In 2008 Atul opened his first restau­rant in Ire­land (Anan­da), and in 2012 the chef teamed up with fel­low restau­ra­teur Jitin­dar Singh to launch India Essence, a neigh­bour­hood restau­rant in Kent, which was short­ly fol­lowed by fine-din­ing restau­rants in Mau­ri­tius and Dubai. Atul’s inter­na­tion­al suc­cess has con­tin­ued on the seas, with a unique col­lab­o­ra­tion with P&O cruis­es. Most recent­ly, in Novem­ber 2014, Atul opened Sind­hu, a tra­di­tion­al Indi­an restau­rant with a con­tem­po­rary twist, at Mac­don­ald Com­pleat Angler in Mar­low (Buck­ing­hamshire).
With reg­u­lar return trips to his native coun­try, Atul ensures that his cre­ative dish­es con­stant­ly evolve and con­tin­ue to sur­prise and delight the sens­es. He has had the hon­our to cook for Prince Charles at St. James’ Palace and was invit­ed to meet HM The Queen. Ded­i­cat­ing time out­side of the kitchen to phil­an­thropic endeav­ours Atul has worked with The Prince’s Trust and stands as an ambas­sador to The British Asian Trust to sup­port high impact char­i­ties in South Asia and the UK.
Author of sev­er­al cook­books, Atul has been a con­sul­tant chef for Marks & Spencer and has also made numer­ous tele­vi­sion appear­ances. When not busy with one of his var­i­ous projects, the chef enjoys spend­ing time at home in Lon­don with his wife Deep­ti and their two young chil­dren.
For fur­ther infor­ma­tion and images, please con­tact Lau­ryn Cooke at Bac­chus PR T: 0208 968 0202 / E: lauryn@bacchus-pr.com
“Kochhar is not only one of the pio­neers of high-end Indi­an food… but he’s also the grand­mas­ter of spice, more magi­cian than mere cook… He does things to the taste buds that make them blush with lusty delight” — Tom Park­er Bowles for the Mail on Sun­day, Live mag­a­zine
NATIONAL AND INTERNATIONAL RESTAURANT VENTURES:
Benares Restau­rant & Bar, Lon­don Indi­an Essence, Kent
Sind­hu, Buck­ing­hamshire
Rang Mahal, JW Mar­riott Mar­quis Dubai Sind­hu, aboard the P&O cruise­lin­er Azu­ra East, aboard the P&O cruise­lin­er Ven­tu­ra
TELEVISION APPEARANCES:
Sat­ur­day Kitchen BBC One Mar­ket Kitchen Mas­terchef Goes Large Mas­terchef the Pro­fes­sion­als BBC Two Great British Menu
Sun­day Brunch Chan­nel 4
BOOKS:
Indi­an Essence (2004)
Fish, Indi­an Style (2008) Atul’s Cur­ries of the World (2013)
AWARDS:
Miche­lin-star 2001 — Tamarind
Miche­lin-star 2007 (retained since) — Benares Restau­rant & Bar
Restau­rant Per­son­al­i­ty of the Year 2001 — BIBA Real Cur­ry Guide
Out­stand­ing Con­tri­bu­tion to the Cur­ry Indus­try 2005 at the British Cur­ry Awards — Benares Sev­en Q Awards for out­stand­ing qual­i­ty — M&S Indi­an range

Anne Shooter

Anne Shooter is a food writer, recipe colum­nist and blog­ger for the Dai­ly Mail. Her fea­tures, Crafty Cook Column, and blog, Shooter’s Kitchen, attract hun­dreds of thou­sands of read­ers and Anne has also writ­ten for Deli­cious, the Jew­ish Chron­i­cle, the Guardian and Wom­en and Home.
Her work also includes chair­ing tast­ing pan­els, host­ing food events and judg­ing awards on radio and TV as well as advis­ing Marks & Spencer, Sainsbury’s and the Red Trac­tor Cam­paign.
Anne’s pas­sion for cook­ing has also led her to com­plete the Lei­ths School of Food and Wine’s pro­fes­sion­al diplo­ma.

Cin­na­mon, hon­ey, dates, almonds, apples and pome­gran­ate — the­se are all flavours that we have grown to love and, here in this stun­ning book, Anne Shooter has cre­at­ed cakes and bakes that cel­e­brate the­se won­der­ful ingre­di­ents.
To buy Anne’s book click here.

Anna Haugh

Anna was born in Dublin and attrib­ut­es her ear­li­est inspi­ra­tion to great home food. She start­ed her career at Miche­lin starred L’Écrivain under Der­ry Clarke. In 2005 she came to Lon­don and worked for Miche­lin starred restau­rants such as Pied à Ter­re with Shane Osborn and Phil Howard at The Square. She joined the Gor­don Ram­say Group in June 2013 and has worked through­out the group both in Lon­don and the Unit­ed States. With her skills, knowl­edge, devo­tion, cre­ativ­i­ty and sheer pas­sion for local sea­son­al pro­duce, Anna is Head Chef for Gor­don Ram­say Group’s Lon­don House in Bat­tersea.

Aktar Islam

Aktar Islam is a mul­ti award win­ning self taught chef and pas­sion­ate cham­pi­on for bring­ing excel­lence and authen­tic­i­ty back to the Indi­an menu. Aktar was award­ed the ‘Ris­ing Star’ title at Chan­nel 4’s Taste Awards, took the Lasan Group to vic­to­ry in Gor­don Ramsay’s ‘The F Word’ and won the cov­et­ed BBC ‘Great British Menu’ in 2011, tri­umph­ing over the UK’s most revered Miche­lin-starred tal­ent.

Lasan Group, 3–4 Dako­ta Build­ings, James Street, St Paul’s Square, Birm­ing­ham, B3 1SD
Tel: 0121 212 3664
Aldo Zil­li

Aldo Zil­li is an award win­ning celebri­ty chef and restau­ra­teur who spe­cialis­es in Ital­ian, veg­e­tar­i­an and seafood cuisine. One of nine chil­dren, he was born in the small seaside town of Alba Adri­at­i­ca in the cen­tral Ital­ian region of Abruz­zo and he first learnt Ital­ian home cook­ing from his moth­er in Italy and at cater­ing col­lege.
He was the founder and chef-patron of some of London’s most excit­ing and inno­v­a­tive restau­rants, Sig­nor Zil­li, Zil­li Fish, Zil­li Green, Zil­li Café and Zil­li Bar. His Ital­ian seafood restau­rant, Zil­li Fish, was a Soho insti­tu­tion was open for over 15 years until March 2012 when Aldo decid­ed to hang up the chef’s whites and embark on oth­er ven­tures.
In 2012, Aldo helped launch upmar­ket Ital­ian restau­rant San Car­lo Chichet­ti in Man­ches­ter and London’s Pic­cadil­ly. He is now in part­ner­ship with San Car­lo Group, with 14 restau­rants in the UK and four abroad.

Aldo has writ­ten 10 books, includ­ing two auto­bi­ogra­phies, Being Zil­li and My Ital­ian Coun­try Child­hood, as well as var­i­ous cook­books with his sig­na­ture Ital­ian recipes. His lat­est book “Fresh & Green: over 100 new excit­ing veg­e­tar­i­an recipes” was fea­tured in The Telegraph’s Top Ten Cook­ery Books 2012.
Aldo cur­rent­ly writes a week­ly column of tips and recipes for the Dai­ly Express newspaper’s Sat­ur­day mag­a­zine and is a patron for the char­i­ty Bow­el Can­cer UK.
Aldo is reg­u­lar­ly on TV and has appeared both as a chef and a pre­sen­ter. Shows include Ready Steady Cook and Dai­ly Cooks Chal­lenge for ITV, Put Your Menu Where Your Mouth Is, and Coun­try Show Cook Off for BBC2, Step up to the Plate, Eat­ing in the Sun, Sun­day Life, and The One Show for BBC1, Chan­nel 5’s Fam­i­ly Recipe, UKTV’s Mar­ket Kitchen, and BBC3’s Real Hus­tle. He has also had slots on ITV’s Alan Titch­marsh Show and Day­break, and his own prime­time ITV doc­u­men­tary Home Is Where The Heart Is. Most recent­ly Aldo and fel­low chef Enzo Oliv­eri embarked on a culi­nary jour­ney across Sici­ly cook­ing up delights in Mount Etna, Tra­pani and the island’s cap­i­tal, Paler­mo in a new series for the Good Food chan­nel. Aldo cap­ti­vat­ed the nation with his per­for­mances on Celebri­ty X Fac­tor (ITV1), mak­ing it through to the lat­er stages of the com­pe­ti­tion. He also gained a huge fol­low­ing on Celebri­ty Fit Club (ITV1), where he show­cased his dynam­ic per­son­al­i­ty and led the suc­cess­ful team to vic­to­ry, gain­ing a new slen­der fig­ure in the process and spark­ing a pas­sion for health and fit­ness which he still has today.
Aldo has worked with var­i­ous brands, includ­ing Thom­son Air­ways and Philadel­phia. He also enjoyed a huge­ly suc­cess­ful rela­tion­ship with Kellogg’s Optiv­i­ta, appear­ing in sev­er­al TV adverts and PR cam­paigns. His con­sul­tan­cy work includes work­ing with Ital­ian restau­rant chain Prez­zo, where his VIP­iz­za proved extreme­ly suc­cess­ful and led him to col­lab­o­rate with M Kitchen at Mor­risons super­mar­ket nation­wide where he now has eight prod­ucts in their range, includ­ing DIVO cheese.

When suc­cess­ful Ital­ian restau­ra­teur Aldo Zil­li took part in Celebri­ty Fit Club, the fas­ci­nat­ing TV series, it changed his life. It was the start of a new lifestyle and a new way of look­ing at his favourite foods.
For the full col­lec­tion of Aldo’s books click here.

Pistachio Cake

Michel Roux Jr. told me this was one of the best cakes he’d ever eat­en. It’s light and packed full of pis­ta­chio flavour.
For the cake
100g ground almonds
150g pis­ta­chio nuts, skinned
170g unsalt­ed but­ter, soft­ened
125g icing sug­ar
21g pis­ta­chio paste
5 large eggs
Grease a bak­ing tray and line with paper
Blend the ground almonds and pis­ta­chio nuts togeth­er, until fine
In the bowl of an elec­tric mix­er, attach the pad­dle and com­bine the but­ter, icing sug­ar, ground nuts and pis­ta­chio paste
Mix until smooth, adding the eggs one by one
Pre­heat the oven to 165°C
Pour the bat­ter into the lined tray
Place in the oven for 17–20 min­utes
Remove from the oven and allow to cool on the tray

View more infor­ma­tion about this chef by Click­ing Here

Nadiya Jamir Hussain

Win­ner of Great British Bake Off 2015, Nadiya Jamir Hus­sain, will be demon­strat­ing at our Birm­ing­ham Food­ies Fes­ti­val on Sat­ur­day 4th June.  She came, she saw, she baked and she con­quered! Nev­er again will she say she can’t. Nadiya can and she will.

Nadiya’s cap­ti­vat­ing smile, inter­est­ing expres­sions and of course her deli­cious bakes and desserts made her the hot favourite of this year’s Great British Bake Off.

She may well have been the small­est bak­er in the GBBO tent in 2015 but what Nadiya lacks in height, she makes up for with her amaz­ing cre­ations, her enthu­si­asm, wit and warmth. The nation has cer­tain­ly tak­en Nadiya to their hearts and even made the won­der­ful Mary Berry cry with emo­tion at her win.

Hav­ing been bak­ing for 10 years, Nadiya’s fam­i­ly is orig­i­nal­ly from Bangladesh, where desserts aren’t a fea­ture of meal­times at all, but encour­aged by a school home eco­nom­ics teacher, Nadiya has honed her skills as a bak­er and pro­duces fab­u­lous bakes and desserts every day.  How­ev­er, it’s not just bakes that make her fam­i­ly and friend’s mouth water, it’s her amaz­ing cook­ing in gen­er­al!

Born in Luton, she lives with her hus­band, Abdal and is full time mum to their three gor­geous chil­dren.
Nadiya’s pas­sion and deter­mi­na­tion has seen her through Great British Bake Off to be crowned the win­ner.  She’s ready and will­ing for her next adven­ture!

Aldo Zilli

Aldo Zil­li is an award win­ning celebri­ty chef and restau­ra­teur who spe­cialis­es in Ital­ian, veg­e­tar­i­an and seafood cuisine. One of nine chil­dren, he was born in the small seaside town of Alba Adri­at­i­ca in the cen­tral Ital­ian region of Abruz­zo and he first learnt Ital­ian home cook­ing from his moth­er in Italy and at cater­ing col­lege.

He was the founder and chef-patron of some of London’s most excit­ing and inno­v­a­tive restau­rants, Sig­nor Zil­li, Zil­li Fish, Zil­li Green, Zil­li Café and Zil­li Bar. His Ital­ian seafood restau­rant, Zil­li Fish, was a Soho insti­tu­tion was open for over 15 years until March 2012 when Aldo decid­ed to hang up the chef’s whites and embark on oth­er ven­tures.

In 2012, Aldo helped launch upmar­ket Ital­ian restau­rant San Car­lo Chichet­ti in Man­ches­ter and London’s Pic­cadil­ly. He is now in part­ner­ship with San Car­lo Group, with 14 restau­rants in the UK and four abroad.

Aldo has writ­ten 10 books, includ­ing two auto­bi­ogra­phies, Being Zil­li and My Ital­ian Coun­try Child­hood, as well as var­i­ous cook­books with his sig­na­ture Ital­ian recipes. His lat­est book “Fresh & Green: over 100 new excit­ing veg­e­tar­i­an recipes” was fea­tured in The Telegraph’s Top Ten Cook­ery Books 2012.

Aldo cur­rent­ly writes a week­ly column of tips and recipes for the Dai­ly Express newspaper’s Sat­ur­day mag­a­zine and is a patron for the char­i­ty Bow­el Can­cer UK.

Aldo is reg­u­lar­ly on TV and has appeared both as a chef and a pre­sen­ter. Shows include Ready Steady Cook and Dai­ly Cooks Chal­lenge for ITV, Put Your Menu Where Your Mouth Is, and Coun­try Show Cook Off for BBC2, Step up to the Plate, Eat­ing in the Sun, Sun­day Life, and The One Show for BBC1, Chan­nel 5’s Fam­i­ly Recipe, UKTV’s Mar­ket Kitchen, and BBC3’s Real Hus­tle. He has also had slots on ITV’s Alan Titch­marsh Show and Day­break, and his own prime­time ITV doc­u­men­tary Home Is Where The Heart Is. Most recent­ly Aldo and fel­low chef Enzo Oliv­eri embarked on a culi­nary jour­ney across Sici­ly cook­ing up delights in Mount Etna, Tra­pani and the island’s cap­i­tal, Paler­mo in a new series for the Good Food chan­nel. Aldo cap­ti­vat­ed the nation with his per­for­mances on Celebri­ty X Fac­tor (ITV1), mak­ing it through to the lat­er stages of the com­pe­ti­tion. He also gained a huge fol­low­ing on Celebri­ty Fit Club (ITV1), where he show­cased his dynam­ic per­son­al­i­ty and led the suc­cess­ful team to vic­to­ry, gain­ing a new slen­der fig­ure in the process and spark­ing a pas­sion for health and fit­ness which he still has today.

Aldo has worked with var­i­ous brands, includ­ing Thom­son Air­ways and Philadel­phia. He also enjoyed a huge­ly suc­cess­ful rela­tion­ship with Kellogg’s Optiv­i­ta, appear­ing in sev­er­al TV adverts and PR cam­paigns. His con­sul­tan­cy work includes work­ing with Ital­ian restau­rant chain Prez­zo, where his VIP­iz­za proved extreme­ly suc­cess­ful and led him to col­lab­o­rate with M Kitchen at Mor­risons super­mar­ket nation­wide where he now has eight prod­ucts in their range, includ­ing DIVO cheese.

Aldo will be demon­strat­ing in The Chefs The­atre at Syon Park, Alexan­dra Palace and Clapham Com­mon Food­ies Fes­ti­vals this sum­mer.

Adam Simmonds

Stay­ing in Lon­don, but deter­mined to learn in the finest kitchens, Adam worked at The Ritz Restau­rant, under head chef Kei­th Stan­ley, as a com­mis chef for 18 mon­th; fol­lowed by near­ly a year at Burts in Lon­don (with Andrew Mag­son, who had worked with Paul Gayler at Indigo Jones). This led to The Halk­in where he stayed in the kitchen, work­ing with head Chef Ste­fano Cav­allini, mov­ing from demi chef de par­tie up to chef de par­tie for 18 months. This was fol­lowed by a year off, to trav­el and cook around the USA.

On his return to the UK, Adam hooked up with Paul Gayler again, this time at The Con­ser­va­to­ry at The Lanes­bor­ough, where he worked as a chef de par­tie for near­ly a year. He then moved to May­fair to Les Saveurs, aged 21, where he worked under Mar­co Pier­re White for near­ly a year as chef de par­tie. Into Soho again, he then spent near­ly a year with head chef David Hawksworth at L’Escargot as junior sous chef, then back to Les Saveurs, when Jean-Christophe Nov­el­li took over as head chef. Adam spent eight months there as junior sous chef.

Leav­ing Lon­don, Adam joined Paul Heath­cote at Heath­cotes in Man­ches­ter, as sous chef. Then it was to Le Manoir aux Quat’Saisons, near Oxford, where Adam, now 27 years old, spent the next three years with Ray­mond Blanc, mov­ing from chef de par­tie to sous chef, an expe­ri­ence which he found both inspi­ra­tional and cru­cial to his career.

Adam’s first head chef posi­tion beck­oned in Chel­tenham – at The Green­way, where he spent a year, until the hotel was sold. Hon­ing his head chef skills, Adam moved to Wales, to Ynyshir Hall, where his deter­mi­na­tion and hard work result­ed in a Miche­lin star in 2006.

When the hotel changed hands, he left, at the end of 2006, and joined Danes­field House, near Mar­low, in Jan­u­ary 2007 as Head Chef. The restau­rant (for­mer­ly called The Oak Room) was renamed Adam Sim­monds at Danes­field House in Jan­u­ary 2010. Numer­ous acco­lades and awards were bestowed on Adam Sim­monds at Danes­field House, includ­ing a cov­et­ed first Miche­lin star in Octo­ber 2010, which he secured for three con­sec­u­tive years, a prized four rosettes in the AA Restau­rant Guide (for five years run­ning), and a con­sis­tent 8/10 rat­ing in the Good Food Guide, plac­ing Adam and the restau­rant 13th in the UK among top estab­lish­ments.

Adam was named Hotel Chef of the Year at the 2011 CATEY awards and reached the semi-finals of The British Culi­nary Federation’s Chef of the Year com­pe­ti­tion. He was also been tipped by the Good Food Guide as one of the top ten chefs to watch this decade.

In 2013 and 2014 Adam rep­re­sent­ed Lon­don and the South East on the BBC’s Great British Menu becom­ing a final­ist in the 2014 series where he cooked the starter course for the war vet­er­ans in St Pauls Cathe­dral at the 70th Anniver­sary of D-Day.

In Novem­ber 2013, after leav­ing Danes­field House, Adam start­ed at Pavil­ion on High Street Kens­ing­ton in Lon­don where he is cur­rent­ly over­see­ing the kitchen whilst rais­ing invest­ment for his own restau­rant, ‘Sim­monds’,
For more infor­ma­tion, con­tact Adam Sim­monds at info@adamsimmonds.com or adam@simmondsrestaurant.com

Web­sites with fur­ther details are: www.adamsimmonds.com, www.simmondsrestaurant.com
Adam Sim­monds will be demon­strat­ing in The Chefs The­atre at our Tru­man Brew­ery Food­ies Fes­ti­val over the week­end of 27th, 28th & 29th Novem­ber.

Adam Handling

A final­ist in ‘Mas­terChef; The Pro­fes­sion­als 2013, Adam Han­dling since been Award­ed Scot­tish Chef of the Year 2015 as well as the British Culi­nary Federation’s Chef of the Year 2014.

The first chef appren­tice at Gle­nea­gles, he became youngest ever Head Chef with­in the Fair­mont Group at Fair­mont St Andrews. Adam achieved two AA rosettes for the restau­rant and won numer­ous awards, includ­ing ’Scot­tish Young Chef of the Year 2011’.

Adam lat­er took on the posi­tion of Head Chef of the St Ermins hotel in St James’s Park. Now, at still only 27 years of age, Adam has recent­ly opened ‘Adam Han­dling at Cax­ton’, at the hotel, which has already tak­en a cov­et­ed three rosettes award from the AA. He has also just pub­lished his first recipe book enti­tled ‘Smile or Get Out of the Kitchen’ and has also brought out his own choco­late range, avail­able at www.adamhandling.co.uk .

Adam Han­dling will be demon­strat­ing in The Chefs The­atre at all of our Lon­don based Food­ies Fes­ti­vals this year. Adam will be appear­ing at Syon Park, Alexan­dra Palace, Clapham Com­mon & Tru­man Brew­ery.

Recipes

Allan Pickett

Where great restau­rants posi­tion them­selves, so areas of Lon­don pros­per (see: Clerken­well, Beth­nal Green, Shored­itch). The space that col­lo­qui­al­ly could be called North Soho is no excep­tion. Sec­onds from Oxford Street and steps from Tot­ten­ham Court Road, the pil­lars of Bern­ers, New­man and Char­lot­te streets bear the weight of London’s newest culi­nary catch­ment area and at its heart sits Piquet, Chef Patron Allan Pickett’s first solo ven­ture, a mod­ern Euro­pean restau­rant com­bin­ing clas­sic French tech­niques with the best of the great British larder.

Spread across two floors and filled with impres­sive art­work, luxe fur­nish­ings and quirky design details, the more for­mal down­stairs restau­rant is jux­ta­posed with a casu­al, relax­ing din­ing space upstairs – The Fir Room – serv­ing small plates with a wide selec­tion of wines and cock­tails. No two vis­its need ever be the same, choos­ing between the tai­lored-to-exact-taste five-course mar­ket menu, the expan­sive à la carte or opt­ing for the dai­ly-chang­ing offer­ing from the tableside carv­ing trol­ley; fan­tas­tic food at incred­i­ble prices is promised at Piquet – a prime exam­ple evi­dent in the Menu du Jour start­ing at £16.50 for two cours­es.

ALLAN PICKETT, CHEF PATRON

Allan brings a wealth of expe­ri­ence to his first solo ven­ture, hav­ing worked with some of the best chefs in the indus­try through­out the past two decades. After train­ing in a num­ber of Roux restau­rants, includ­ing Le Gavroche, and he joined Miche­lin-starred restau­rants such as Orrery, L’Escargot and Chez Nico before Head Chef roles at Galv­in Bistrot de Luxe and Plateau in Canary Wharf.

Much of Pickett’s pro­duce is sea­son­al­ly sourced in his home coun­ty of Kent – Ken­tish Blue, Can­ter­bury Cob­ble cheese, Lit­tle­bourne snails – whilst his own Mum even sup­plies the kitchen with for­aged ingre­di­ents and pro­duce from her allot­ment. A large the­atre kitchen allows din­ers to admire Pickett’s high­ly-skilled brigade at work, all well-versed in butch­ery and the tra­di­tion­al skills that under­pin every great kitchen. Beau­ti­ful ingre­di­ents are del­i­cate­ly han­dled, ele­vat­ed and trans­formed, arriv­ing to each table as refined dish­es sea­soned with pride and pas­sion.

THE MENU

Serv­ing lunch and din­ner Mon­day to Sat­ur­day and lunch on Sun­day, sig­na­ture starters on the à la carte menu include beef tea, ox tongue and cep mush­rooms; Lit­tle­bourne snails on toast; and warm half native lob­ster, coco de Paim­pol, truf­fle sauce and toma­toes. Mains are clas­sic yet savvy with options of roast veal sweet­breads, Romaine let­tuce, silky pom­me purée and Madeira sauce; steamed monk­fish, seared ox tongue, Savoy cab­bage and port but­ter sauce; and poached and roast pheas­ant with turnip tops and thyme dumplings. Desserts include choco­late and pas­sion fruit cus­tard and tuille; pear and red wine tarte tat­in for two with cin­na­mon ice-cream; and an assi­et­te gour­man­de for two – an expect­ed delight from Pick­ett, who has a par­tic­u­lar pen­chant for patis­serie.

A carv­ing trol­ley takes pride of place each lunchtime, offer­ing a dai­ly-chang­ing roast meat served tableside with a selec­tion of top-class trim­mings. Loin of Din­g­ley Dell pork with Bram­ley apple sauce on a Mon­day; roast rump of veal on a Thurs­day; Sun­days are sure to be sen­sa­tion­al with 40 day-aged fore rib of beef with York­shire pud­dings, roast pota­toes and horse­rad­ish cream.

MAKE-YOUR-OWN MARKET MENU

The Chef’s Mar­ket Menu offers a mod­ern take on the tra­di­tion­al tast­ing menu for the entire table to enjoy – five cours­es fea­tur­ing each day’s best pro­duce for £45 per per­son (£75 with match­ing wines). No two days are the same, hand-pick your menu from each day’s best offer­ing. Duck ril­lete, home­made pick­les and sour­dough with a refresh­ing glass of Thiénot Brut to start; a main of pressed suck­ling pig or loin of venison; and Bram­ley apple sor­bet for dessert with a glass of Mosca­to d’Asti. The Menu Du Jour (two course £16.50 and £19.50 for three) offers excep­tion­al val­ue for a light lunch as well as the per­fect pre-the­atre pit-stop before cur­tain-up.

THE FIR ROOM

The Fir Room serves a sim­ple yet deli­cious dai­ly-chang­ing menu of small plates – from cod cheeks to char­cu­terie, crack­ling to cro­quettes – all per­fect with a spe­cial­ly-select­ed cock­tail or paired glass of wine. A wel­com­ing and cosy envi­ron­ment, open 11am – 11pm, din­ers are encour­aged to pop in when they need to break up that marathon shop­ping spree. Stop by for a leisure­ly lunch, treat your­self to a savoury selec­tion with a cock­tail in the after­noon or pop by for post-work graz­ing with friends or col­leagues over a bot­tle or two of wine.

GREAT GRAPES

The expert­ly curat­ed wine list offers rough­ly 20 reds and 20 whites, focus­ing pri­mar­i­ly on excep­tion­al Old World bot­tles whilst shin­ing a light on must-try New World bins. Gourmet cof­fees, Jing teas and a wide selec­tion of sweet wines, port and sher­ries offer the per­fect after-din­ner diges­tives.

THE DESIGN

The inte­ri­or design, cre­at­ed by Quentin Reynolds and the team at Rey­co, fea­tures paint­ed dec­o­ra­tive Ges­so pan­els, vin­tage British chairs, clas­sic French pewter comp­toir table tops com­ple­ment­ed with her­itage pieces of both French and Eng­lish table­ware. There is also a spe­cial­ly com­mis­sioned art­work by East Lon­don artist Dame­on Priest­ly.

PIQUET

92 – 94 New­man Street, Lon­don W1T 3EZ www.piquet-restaurant.co.uk
T: 020 3826 4500
Twit­ter @PiquetLDN | Facebook.com/PiquetRestaurant

For more infor­ma­tion, please con­tact Kara Giglio or Sarah Hard­ing at Roche Com­mu­ni­ca­tions on 020 7436 1111 or email firstname@rochecom.com