Universal Cookery & Food Festival

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Don your wellies, bring your passion and get stuck in at the universal cookery & food festival 2013! Designed by chefs, for chefs, the food festival gives everyone from chefs and caterers to farmers and growers, a chance to learn, be inspired and join together. We need you all to bring on the camaraderie, break down the barriers, speak to everyone and become stronger and better for the British culinary future by working together as ‘chefs united’.

We set the standards high last year but we’re raising them higher this year – at the food festival spend a day foraging in the ‘outdoor larder’; try your hand at clay pigeon shooting; join in the live debates; watch the back to basics demos like the skinning and butchering of game; and in between all of that, wander around the rustic style farmers market and meet our eclectic mix of suppliers who are ready to greet you at the food festival! So what are you waiting for? Register Now

Venue: Warbrook House, Hook, Hampshire
Date: 4th September 2013

Master Chefs of Great Britain Award Dinner

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I was fortunate to be invited to cook at the awards dinner which was in part, the latest  Dingley Dell flying visit “Running with the Herd – when education meats industry”.

I was privileged to get to work with some wonderfully talented young people from Westminster Kingsway College on the evening. I am pleased to report the future for the industry appears to be in safe hands with them.

My personal congratulations to the winner Ruth Hansom and a big thank you to everybody involved in the event.

I have borrowed a good portion of the following from  the Dingley Dell website:

The evening was as much about education and experience as it was about food an amazing 15 chefs/employers 14 lecturers and 38 students from Passion to inspire came together for the not only the night but leading up to the event many of the students spent time in the chefs restaurants. There are innumerable people to thank for their time, energy, passion and inspiration who made this happen. We are going to take a summer break at Flying Visits but we hope to be bigger badder meaner and leaner bringing you some more great chefs, superb Dingley Dell pork dishes and a whole lot of porky goodness when we return in the autumn.

Mondays terrific menu and roll call of inspirational people.

Russell Bateman – Collette’s at The Grove

John Jackaman – Infusions 4 Chefs

Westminster Kingsway College

Mark Poynton – Alimentum restaurant West Suffolk College Tongue – wild garlic pesto – Sauce Cambridge

Eric Snaith – Titchwell Manor Cambridge Regional College Smoked tenderloin – Norfolk lavender – macadamia – eel – nasturtiums

Paul Boorman – Wivenhoe House Wigan and Leigh College Warm salad of pork cheek – lettuce – peas – truffle – cider

Cyrus Todiwala – Café Spice Namaste Colchester Institute Braised Cafreal of Pork Collar – Coddled Quails Egg – Cumin Flavored Potato

Adam Simmonds – Restaurant Adam Simmonds – Danesfield House Farnborough College Smoked Bacon Ice-cream – textures of apple Murray Chapman MCGB East Kent College Chocolate – cherries – almonds – basil

Roy Thompson – Novotel Hammersmith Eton College Petit Fours

Oink oink till autumn !

Dingley Dell: Swine, Dine & Snooze!

Category : Chef, Main, News

I was fortunate again to be involved in one the “Flying visits” bought together by Dingley Dell. I have again shamelessly taken the details below from the Dingley Dell Website

A six course delicious porky feast at the fantastic Titchwell Manor Hotel for ‘Swine, Dine & Snooze!’ Not only did we have a fantastic line up of chefs but we were also very lucky to have Murray Chapman and his very talented ‘ A Passion to Inspire’ catering students joining us.

Seventeen young students from seven colleges were given the chance to work alongside distinguished chefs Eric Snaith and Chris Mann of Titchwell Manor, Russell Bateman from Colette’s At The Grove, Roger Hickman of Hickman’s Restaurant, Phil Thompson of Brocket Hall and Sam Bryant of Stratton’s. The students were all exceptional and were a credit to their respective colleges.

Front of House staff worked with Titchwell Manor’s Mark Dobby and Jamie Aram from Hallgarten Wines as well as Franck-Lin Dalle, the owner of Chateau de Campuget to do the wine pairings.

Diners and students were given a presentation on pork by Mark Hayward and a butchery master class by Glyn Feller of Cleveley’s Butchers.

Carmel Asbury, Head of School of Hospitality at West Suffolk College, said: “This is a great opportunity for our students to get involved with some top chefs in the Country. These students have a Great Experience and we are all looking forward to the next event.

‘I am extremely grateful to have been given the opportunity to work alongside these highly rated professionals and would like to personally thank you all for allowing me to be part of the event.’ – Emma Hatten.

‘I am so grateful. I chose to participate in this fantastic event and got the opportunity to experience first-hand what it is like to work a long side chefs from a 3 Rosette and Michelin star Backgrounds, it was a phenomenal experience I will never forget. To see chefs from various well established restaurants and Hotels to take good care & cook amazing dishes right in front of my eyes was exactly why I wanted to join this certain event. My most memorable highlight I will always remember is talking to the customers upon the entrance of the dish(the apple tar-tatin) I was working on, it was a fantastic event to be apart of and I would definetly do it again.’ Cameron Davies from Wigan and Leigh College.

‘Titchwell Manor has been one of the best experiences I have had. Learning new skills and developing new ones and I particularly enjoyed the wine tasting session. I had a fantastic time working alongside the other students, learning how their courses at college compared with mine. All the hard work that the students, Eric Snaith and his professional team put into the creation of the food was shown with precise detail and quality. I can’t thank the organisers and my tutors enough for letting be part of this prestigious event.’ – Adam Neary from Wigan and Leigh College.

This was the sixth Dingley Dell Flying Visit this year and Dingley Dell hopes to organise more on the same format, with Hospitality students involved, through their links with Murray Chapman, All the support and help from Freedom Food and ‘A Passion to Inspire.’

Over £2,000 was also raised for Hospitality Action.

College students Front of House

Adam Neary – Wigan and Leigh College

Jessica Read – West Suffolk College

Joel Bennett – Cambridge Regional College

Emma Seaman – City College Norwich

Christian Shields – Westminster Kingsway College

College students in the kitchens

Simon Slack – Cambridge Regional College

Joe Brackenbury – City College Norwich

Jack Hazel – Colchester Institute

Freya Taperell -Suffolk New College

Teagan Erichsen -Westminster Kingsway College

Bethany Brame (Advanced Professional Cookery VRQ3)West Suffolk College

Cameron Davies – Wigan and Leigh College

The event has been organised by Master Chef’s Murray Chapman, Eric Snaith and Dingley Dell’s Mark Hayward in collaboration with RSPCA’s Freedom Food, Hospitality Action, A Passion to Inspire and Dingley Dell Pork.

A truly fantastic evening!


Dingley Dell, Alimentium & Me

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I am really excited to be part of Dingley Dell’s flying visit at Alimentium in Cambridge on 13th June 2012. Its always nice to go back to Cambridge and great to cook with my long time friend Mark Poynton chef/Patron of Restaurant Alimentum. £65 a head for a cocktail, canapes and five cracking Pork based courses sounds like a bargain to me.

At Dingley Dell, pigs are born, reared and grown outdoors all year round. Dingley Dell’s beautiful flavour comes from the breeds used, great animal health and welfare, naturally balanced nutrition and a stress-free environment. The Flying Visits are fun evenings where guests experience everything that’s great about pigs and pork. Sounds great! So what happens on these nights, exactly?

On the night, you can expect:

  • Introductions from Mark from Dingley Dell Pork, porky anecdotes and farm film.
  • A short discussion on pig welfare from the RSPCA ‘s Freedom Food.
  • Butchery master class.
  • Mouth-watering pork dishes introduced by award-winning chefs.
  • A selection of wine to match the each course.

To book, call the restaurant directly on 01223 413000 or email reservations@restaurantalimentum.co.uk

Dinner Menu
Pre Dinner Cocktail
By Joe Tivey of 12A Member’s Club

By “ A Passion to Inspire ” students

Crispy pig’s head, garden vegetable salad and almond
By Eric Snaith, Titchwell Manor

Pork Belly, carrots, liquorice, sweet cicely and lemon verbena
By Russell Bateman, Colette’s at The Grove

Ham, Egg and Cheeks
By Ross Pike and Madalene Bonvini-Hamel, The British Larder Suffolk

Hay smoked pork loin, turnip, apple and jack by the hedge
By Mark Poynton, Restaurant Alimentum

Peanut, strawberry and crispy pork shoulder
By Michelle Gillott, chocolatier

£65 per person

To book, call the restaurant directly on 01223 413000 or email reservations@restaurantalimentum.co.uk

A (working) night out at the Artichoke, Amersham

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Artichoke, Amersham

I’m  delighted to be  the first date for the Artichoke’s culinary initiative, the Guest Chef Event, offering you the chance to dine and enjoy a bespoke menu created by the owner Laurie and myself. They have events taking place each month, keep an eye on the Artichoke website for the line up that is sure to impress offering the opportunity to sample the signature dishes of some of the country’s most talked about chefs.

My evening: Thursday 26th April

There are a couple of tables left so please call and book, you will not be able to turn up on the night. 01494 726611, alternatively email info@artichokerestaurant.co.uk

What the Artichoke has to say on it:

We are delighted to welcome Head Chef Russell Bateman who will be bringing his renowned skills into the Artichoke’s Kitchen.

Having worked and trained in some of the best known Michelin establishments – including Pétrus, Midsummer House and Auberge de L’Eridan, along with some of the finest Chefs, such as Marcus Wareing and Marc Veyrat, Russell has enviable knowledge and skills in the kitchen.

Russell is known for his inventive and stylish ways of creating seasonal dishes – using many ingredients handpicked from the garden.

Five Course Tasting Menu to include a glass of champagne upon arrival £75 optional Wine Flight £36

To make sure you do not miss out on this unique collaboration, book now to avoid disappointment on 01494 726611, alternatively email info@artichokerestaurant.co.uk

Root Vegetable Masterclass at New Covent Garden Market

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Filmed at New Covent Garden Market in The Orangery, I joined Ben Tish (The Salt Yard) and Colin Layfield (The Paramount) to cook three banging seasonal dishes using the finest root vegetables and larder ingredients from supplier Wild Harvest.

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