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Chef Stuart Muir of Dine Edinburgh talks to Chef’s Table

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Stuart Muir Dine

 

Chef Stuart Muir is the executive head chef at DINE in Edinburgh. He was born in Stranraer in 1969 and education at Stranraer Academy. His ambition at school: “I always wanted to be a chef. There was nothing else I ever really wanted to do”.

Growing up in is very remote part of Dumfries and Galloway and it’s untouched wilderness, he learned many skills that still serve him well today including how to tie his own Flies for fishing the local rivers for wild trout. His father would also take Stuart shooting for pheasant, duck, geese and pigeon on the nearby moors bring the birds home and hang them up in the families garage. He understood from an early age how to pluck and gut the catch and then alongside his mother in the kitchen the skills of cooking fresh game and fish. This upbringing forged his passion for local, seasonal produce that has been present throughout his career to the opening of his own restaurant, Dine in Edinburgh.

To this day he still holds the accolade of being the youngest Scottish chef to be awarded a coveted  Michelin Star.

Chef’s Table wanted to find out a little more about what other influences help space his menus today of classic brasserie style dishes with an emphasis on Scottish seasonality and locally sourced ingredients.

 


 

CT: Which Chef/s influenced you in the past? Who continuous to influence you now?

SM: For me, it’s always been Rick Stein for his love of seafood and travelling. His innovative dishes never fail to impress.

Rick Stein

 

CT: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

SM: Eleven Madison Park in New York. Owned by esteemed chef Daniel Humm, its evolution in food and culinary experience has put it top of my wish list. I’m desperate to try the famed ten-course tasting menu.

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Website – https://www.elevenmadisonpark.com/

Facebook – https://www.facebook.com/ElevenMadisonPark/

 

CT: If you could change any misconceptions about restaurants/restaurant food, what would they be?

SM: Dining out and experiencing great food made with locally sourced ingredients doesn’t have to be expensive. When we launched Dine back in 2015 we saw this gap in the Edinburgh market so this has become what the restaurant is all about – affordable yet innovative seasonal fayre in relaxed luxury surroundings.

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CT: What would be your last dish (to eat) “the death row question” 

SM: Grilled langoustines with garlic butter and some crusty bread washed down with Charles Heidsieck’s Blanc des Millénaires

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CT: What is the one piece of kitchen equipment you could not do without and which would you never use or want to see in your kitchen? 

SM: I couldn’t be without my specialist set of knives and there are other’s in the kitchen I wouldn’t use or try.

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CT: What is your favourite dish on the current menu that you have created in the past 6 months and why.

SM: I am loving our hand-dived scallop starter dishes which comes in various incarnations. It’s also a customer winner too.

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CT: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

SM: It would have to be legendary French chef and restaurateur Georges Auguste Escoffier. He popularised and updated French cooking and his disciplined methods and techniques made him a modern cooking visionary.

Escoffier

 


My Favourite Tables– Two restaurants I have visited and why?

  1. Paul Tamburrini’s eponymous restaurant in Edinburgh is a blend of French cuisine and Scottish ingredients – it’s an exceptional experience for the diner and I love his passion for locally sourced produce, especially game.

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Website – www.paultamburrini.co.uk

2) Frog by Scottish chef Adam Handling in Convent Garden is another favourite. His technical skills coupled with inimitable cooking style makes for an outstanding experience.

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Website – www.frogbyadamhandling.com

 

Michelin starred Stuart Muir is executive chef and co-owner of the multi-award winning brasserie, Dine. www.dineedinburgh.co.uk 0131 218 1818

War of the Roses, a foodie battle of epic “portions”

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Thursday 29th November sees the return of the much anticipated War of the Roses, with The Freemasons’ Lancashire lad and Chef Proprietor Steven Smith taking on Yorkshire lad and Head Chef / Patron Josh Overington, of Le Cochon Aveugle, York – in a battle of the two counties.

Tickets are £70 per person with an optional £40 per person to include a wine package.

Tickets for this event have always sold quickly so booking early is recommended.

Guests will be treated to a six-course meal Two Starters, Two Mains and Two Desserts and will be armed with scorecards detailing each course from both chefs. All six courses will be scored individually up until the end of service and you decide who will be victories – either Yorkshire or Lancashire.

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War of The Roses Menu

Soup
Veloute of Woodland Mushrooms, Fondue of Proctor’s Kick-Ass Cheddar, Truffled Cheese Hotdog

Scallop
Hand-dived Scallop Baked in the Shell with Sea Urchin Butter

Lamb
Roast Rump and Kofta, Miso Aubergine, Mint and Yoghurt

Hare
Hare ‘A la Royal’ with Quince Cooked with Saffron

Vanilla Slice

Warm Chocolate Mousse
With Sea Salt Ice Cream, Pepper Tuile and Olive Oil

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The Battle will take place at Le Cochon Aveugle in York

 

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Punjab Curry Supper returns to The Fox at Lyng

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Favourite Tables Top Ten Restaurants

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The Favourite Tables Top Ten Restaurants from the last twelve months has been compiled from the number of visits to the restaurant’s page on the Favourite Tables website. This was then weighed against the social marketplace of active “Facebook” likes. More weight was given to restaurants with the most recent new likes on Facebook.

Unlike some other “lists” which are compiled from single “Food Experts” comments or the hit and miss “drive-by” reviews some “Travel” websites favour, the Favourite Tables list has been formed from analysing the locations that were most popular with ordinary people using the website to find great places to eat. With the restaurant’s social media activity across Facebook, where real people “like” a restaurant because they genuinely had a good experience and Twitter for follows and re-tweets were added as a rating.

The cumulative total creates a list of the most popular and best-loved restaurants: 


Topping the list is the very popular – Adams Restaurant in Birmingham

Head Chef: Tom Shepherd’s recent Interview with Chef’s Table HERE

Tom Shepherd Profile Adams_001

 

 

The Top Ten UK Places People Have Wanted To Eat At:

 

1) Adams Restaurant – Birmingham   Screen Shot 2018-09-25 at 14.43.03

(http://www.favouritetables.com/restaurant/adams/)

Position Last Year – 03

2) Ynyshir – North Wales

(http://www.favouritetables.com/restaurant/ynyshir/) – Head Chef Interview HERE

Position Last Year – Highest New Entry

3) Romulo Cafe – London

(http://www.favouritetables.com/restaurant/romulo-london/) – Head Chef Interview HERE

Position Last Year – New Entry

4) The Dining Room at Chewton Glen – Hampshire

(http://www.favouritetables.com/restaurant/dining-room-chewton-glen/)

Position Last Year – New Entry

5) 64 Degrees – Brighton

(http://www.favouritetables.com/restaurant/64-degrees/) – Head Chef Interview HERE

Position Last Year – 01

6) Lympstone Manor – Exmouth Devon

(http://www.favouritetables.com/restaurant/lympstone-manor/) – Head Chef Interview HERE

Position Last Year – 04

7) The Old Downton Lodge – Ludlow

(http://www.favouritetables.com/restaurant/old-downton-lodge/) – Head Chef Interview HERE

Position Last Year – New Entry

8) The Coal Shed – London Tower Bridge

(http://www.favouritetables.com/restaurant/the-coal-shed-london/)

Position Last Year – New Entry

9) Pale Hall – North Wales

(http://www.favouritetables.com/restaurant/pale-hall/) – Head Chef Interview HERE

Position Last Year – New Entry

10) Prevost – Peterborough

(http://www.favouritetables.com/restaurant/prevost) – Head Chef Interview HERE

Position Last Year – 05
A few restaurants have proved very popular recently and are just outside the Top Ten simply because they have only been listed for a short period so when looked at over the past twelve months the count of visits was lower.

Notably:
Alchemilla – Nottingham (http://www.favouritetables.com/restaurant/alchemilla/)

The Hand – North Wales (http://www.favouritetables.com/restaurant/the-hand-at-llanarmon/)

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Forget the Indian Summer, how about Christmas in a Tipi

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Have you planned your Christmas party or Christmas Dinner… No, a bit early?

Favourite Tables has been adding Christmas and even New Year menu’s to restaurant Showcase pages on our website for over 5 weeks now. Some locations are now reporting SOLD OUT days.

So with hundreds of menus coming across our desk every day and the Bah Humbug of “it’s only September” the ones that catch our eye are just that little bit special. Like Christmas in a Tipi from the team at The Maybush:

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Look what we discovered in Soho…..

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We were recently invited to a “Private” event in a Soho basement. The only information shared with us was that multiple guests could interact at the same time…

Yes we were intrigued!!!!

It turns out that the creative team at Inamo Restaurants had invited favourite tables to the Interactive Private Dining/Event video games room…phew

To be found below the Inamo Soho restaurant (http://www.favouritetables.com/restaurant/inamo-soho/ )

Inamo has always been inspired by technology, great food, and interactive fun. The Games Room is the next stage in that evolution. A unique private area to the heart of Soho with its own bar and private dining options. Double wall projections span more than 150 inches, there’s a choice of over 150 games on popular games consoles, and up to 8 players can game simultaneously. Yes, it’s massive.

A fantastic fun and flexible location for kids and adults alike! A sneak preview video can be seen below showing the projectors in action.

 

For an evening with your colleagues or a birthday party with a difference, the Games Room is the perfect location. Featuring 2 x PS4s, 2 x Wiis, and Atari gold for retro games, with Chromecast & Apple TV, you can play, drink, eat, sing(for those of a Karaoke persuasion!), watch TV (e.g. live sports), and even project your own content onto the walls for a private presentation, screening, or just showing off your favourite images, videos & music. Perhaps just a games night taking on your mates at Fifa18 on one projector, and watching a live football match on the second, or Wii tennis and a Grand Slam?

Contact Maria, the Party Manager, by email to events@inamo-restaurant.com or call 020 7484 0500.

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Is this the “Perfect” answer to eating out on a Sunday with young children?

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The very creative team at Mommi are about to launch “Kids Corner” during their Sunday Lunch and Brunch service times. So what is Kids Corner we hear you ask? As any parent will know, dining out with 1 or 2 “ankle biters” – to quote Mrs Doubtfire – in your party, can from time to time become, shall we say challenging.

The little darlings can become bored with sitting still, eating their meal and finishing the main before dessert. A single sheet of A4 and a few dodgy crayons is not going to keep them “entertained” for long while you try to appreciate the culinary masterpiece Mommi are presenting you with. If only you could have your own private Children’s Entertainer on hand. Well, abracadabra!! An innovative,  clever link-up between Mommi and The Kids Table does just that!

Children will be entertained in a purpose designed area of the restaurant in the pop-up children’s corner service for restaurants run by fully vetted and validated The Kids Table personnel. The team will keep an eye on the nippers while they enjoy craft, games and face painting; meaning mums and dads can enjoy a long leisurely lunch…and finish a sentence. And what delights are on offer, check out the menus HERE

 

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A soft launch with a dedicated Friends & Family day, on Sunday 23rd September,  gives you not only the opportunity to enjoy some fabulous food but also to enjoy a 25% discount off your bill.

By invite only – contact hello@wearemommi.com to get you and your Mini Mommi’s on the mate’s only list. Just don’t tell everyone at the school gates!!

 

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We meet with Alex Boyd Executive Head Chef at Caxton Grill for Chef’s Table

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Alex Boyd

 

Alex Boyd grow up in Aldershot and then at the age of 18 moved to London. For two years prior to moving Alex travelled to Westminster College to study for a Professional Chefs Diploma having decided at the age of 12 that a chef is what he wanted to be.

In his second year at college, one of the work placements he attended was at Scotts of Mayfair. Two months in, Alex was offered a position in the kitchen. Not wishing to give up his college position he studied and had the theory in the mornings and worked the late shift at Scotts in the evening, gaining invaluable experience and as he says “best thing I ever did” As a commis Alex worked on all stations and was always asking questions.

His culinary CV continued with time working for Pierre Koffman at La Tante Claire. The “very tough environment” of a Michelin kitchen under Chef Koffman instilling lessons that remain with him today. His career includes working at the Montcalm Hotel, where he progressed from Chef de Partie to Senior Sous Chef in just three months and the Bluebird Restaurant, Chelsea. He was then involved in the launch of the V Restaurant & Bar in Hong Kong, where he spent three years learning new skills and experimenting with a variety of local ingredients. Alex then returned to London to join L’Atelier de Joël Robuchon, another two Michelin starred restaurant, before his appointment as Head of Catering at the Lawn Tennis Association. Here he spent six years before leaving for a senior role as Executive Head Chef at The Mansion House, the official residence of the Lord Mayor of London.

 

He is now Executive Head Chef at the St. Ermin’s Hotel and for the Caxton Grill. We chatted to him in the Private Dining room of the Caxton Grill. That morning Alex had already been busy up in the Roof Kitchen Garden on top of the hotel checking on the 350,000 Buckfast honey bees that produce the St. Ermin’s Hotel’s own honey and the homegrown fruits and vegetables utilised in his inspired new afternoon tea and Caxton menus.

 


 

Q: Before you chose to be a chef did you have another career in mind?

A: Racing Driver – I could have been the next Lewis Hamilton…

Karting

Q: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

A:  Alinea in Chicago. I think Grant Achatz is just amazing he is so far ahead of other restauranteurs. So innovative in the plating and the way desserts are served direct on to the tables, definitely somewhere I want to visit.

Grant Achatz (1)

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Also, I have to say I really want to get to the Fat Duck, not managed that yet

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Q: How important is a Michelin star? A chef in France, who has 3 Michelin stars, recently asked that they are removed because of the pressure – your thoughts

A: Its a very interesting topic of conversation. Because you’ve got the customer and you’ve got a chef, and a chef will work hard because for him it’s a status symbol it’s recognition of hours and hours of hard work, pushing the limits, maintaining consistency and training his brigade to put out what you need them to put out. It’s a huge amount of work. From a customers point of view, I think people look to it as a certain standard of food. They like to go, certainly in London, to place they hear about, oh did you know this place has a star, or that place has a star. It can really help business and I think it almost puts you on the map especially in a city where there are lots of great restaurants getting that star elevates you to another status. So, I do think they’re important and I do think the industry needs them it’s almost like getting a BAFTA or an Oscar.

 

 

Q: What do you think about negative reviews?

A: You have to be aware of them but take them with a pinch of salt. I mean it depends if there are constantly negative reviews about a place, that’s telling you something. But if you’ve got a hundred reviews and two of them are negative so the majority of customers are happy, then that’s a good place. I think you need to look at reviews as a bigger picture rather than reacting to one person’s comments. All of the online services like TripAdvisor make it so easy for people to be negative in fact they almost encourage it.  We get it here, but I would personally much rather a customer speak to us at the time and we can sort out the issue and hopefully end up with a happy customer.

Q: Having spent some time in Hong Kong do you use any of the techniques or ingredients from the in your cooking/kitchen now?

A: I would say I’m a lot more comfortable working with asian spices etc. But Chinese cooking is so different to how we cook in the UK. Caxton’s menu is modern British so it would not be appropriate to bring too many Chinese influences into the kitchen, but I do have the techniques if required. There is one dish I would like to maybe try on the menu. I had it a couple of times whilst in Hong Kong, it’s called Scallops baked in Crab Milk. It’s almost like a very light crab mouse with the scallops baked through it. Like a savoury blancmange but full of flavour. I’m trying to emulate it but not totally successfully yet.

 

Q: What are your personal favourite dishes that are currently on the Caxton menus: A) to cook and B) to eat

A: To eat it would be one of the starters. Beef Carpaccio its done with Basil Dressing, smoked almonds and parmesan. We use fillet of beef from a farm we work closely with, in Sussex. It is incredible beef and which we dress with pickled shallot rings, basil leaves and little parmesan croquettes.

Caxton Beef (1)

To prepare would be a salmon dish. We cure the salmon for an hour and then sous vide at 42 degrees to get a really soft melting piece of salmon. Served with Horseradish Cream, Pickled Cucumber and a smoked salmon foam.

Alex Boyd

 

Q: If for one night you could be invited to cook alongside any chef past or present who would that be and why?

A: oh wow… anyone? Then It would have to be Anton Mosimann he’s an inventor of modern gastronomy, nouvelle cuisine. He was right at the forefront of that and an incredibly knowledgeable chef. I’ve heard he has thousands and thousands of cookbooks, a room full of them apparently and that he is a real gentleman. That would be an incredible opportunity.

 

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My Favourite Tables– Two restaurants I have visited and why?

 

Eleven Madison Park

Last year In April I had the chance to visit again 11 Madison Park in New York. The night we were there was the day it was announced they had won the Best Restaurant in the world. Everything about this restaurant is amazing. I would suggest to anyone going there to try the Baked Sweet Potato because whats put in front of you looks just like a piece of baked potato, but when you taste it it’s simply an incredible depth of flavour and texture.

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Website – https://www.elevenmadisonpark.com/

Facebook – https://www.facebook.com/ElevenMadisonPark/

 

Kitchen W8

I used to live just down the road from here and my wife and I started going when they first opened. Phil Howard is behind the concept and it recently got its first Star. Right from the beginning, you could see that they just wanted to serve really great food

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Website – https://www.kitchenw8.com/

Twitter – @KitchenW8

 

 

 

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At the Chef’s Table – Jeremy Villanueva, Head Chef, Romulo Café London

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Romulo Café London, on High Street Kensington W8, has had remarkable success since opening just over two years ago. It’s now considered the  ‘go-to’ restaurant for fine Filipino cuisine in London. The recent appointment of Jeremy Villanueva as Head Chef has led to a new menu and even greater attention. Like owner Rowena Romulo, Jeremy is on a mission to make fine Filipino food as popular as other Asian cuisines.

Our Chef’s Table team thought we should get to know Jeremy a little better…

 

 


 

CT:  Who influenced you in the past? Who influences you now?

 

JV: Two chefs stand out in my past. One is Richard Blades, who was Executive Chef at Simpsons-in-the-Strand when I joined as a commis straight out of catering college (Blackpool and the Fylde). He had a very well thought out style of management, and a logical approach to his staff. He was a good people manager, and chefs who are good with their people can get a lot out of them. Richard also used to be the Head Chef at the Atlantic Bar and Grill at the height of its fame.

The other is Michel Roux Jr, another great people manager. He had a healthy respect for the traditions and the legacy of his father and uncles. The Rouxs were always firm but they treated their people well. I trained with him at Le Gavroche before going to the Waldorf Club.

Today there is no particular person who influences me, but it’s more the innovations I see in Filipino food right now. Filipino food has evolved so now we look at the food beyond its utilitarian value – as a means of sustenance. Filipino food is as much food for the senses, not just the belly.

 

CT: What would be your last dish (to eat) ‘the death row question’.

JV: A version of Poulet de Bresse. It would be cooked free-range chicken done in the ‘inasal’ style of Bacolod, the capital of the province of Negros Occidental in the Philippines. It would be cooked over Bincho Tan, charcoal from Japan, with a side salad of Cos lettuce, radish and ramsons. I’d wash it down with a glass of fresh calamansi (Philippine lime) juice.

Sizzling Chicken Inasal Sisig (1) 1434296211509

 

CT: If you were not a chef, what could you have become?

JV: To be honest, I would never have considered being anything else but a chef. I decided at 18, and that was it. I’m interested in electronics, but it’s not something I would see myself doing as a job. Once I started to cook, I never looked left or right. I always enjoyed being in the kitchen when I was young. For fun, my uncles used to make pizzas and several kinds of pasta. My family has always been into food.

 

CT: Which restaurant would you like to go to (eat at)? (that you have NOT had the opportunity to visit)

Chef Monica Galetti’s Mere in Charlotte Street. I would tell her, ‘Congratulations, well done.’ I worked with her in Le Gavroche.

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CT: Which are the next ‘new’ ingredients’?

‘Ube’, which is purple yam, and ‘Langka’, or jackfruit. I don’t know of anyone else who uses ube as much as Filipinos do, apart from people in Fiji or Guam. The Filipino community in Hawaii love ube cheesecake. But generally, the purple colour seems to be catching! Langka is the new pork for vegans, meaty and flavourful and very versatile. It can be eaten green or ripe. It can be sweet or savoury. That leaves a lot of scope for chefs. I actually saw fresh langka being sold in Peckham.

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Young Jackfruit and Coconut Stew (1)

 

CT: What is the one piece of equipment you could not do without?

JV: Our Rational oven.

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CT: What is your favourite dish in which you use produce from your most local supplier?

JV: The supplier is obviously not based in London where we are, but my favourite dish is Dingley Dell Pork Adobo. The produce is highly sustainable, and we source it from the only RSPCA accredited suppliers of pork. They create a really good grade of pork, the best quality. Today it’s not so much about the seasoning that creates flavour, although it does, so much depends on the quality of the meat, the primary product.

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CT: If you could invite any chef, past or present, to cook alongside you for one night who would that be and why?

JV: Fernand Point. He was the chef patron of La Pyramidein Vienne, France. His book, ‘Ma Gastronomie’ is one of the first books I read by a known chef. I was fascinated by what he said. One of his signature dishes was a chicken with crayfish. He was of the old school. He still influences the mentality of many kitchens. Many of his quotes endure and continue to guide chefs today, such as ‘Success is the sum of a lot of small things done correctly’ and ‘I’m not hard to please; I’m content with the very best’. Chef Fernand is someone I can imagine cooking with, in the evening, champagne in hand, listening to his musings.

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My Favourite Tables– Two restaurants I have visited and why?

 

Le Gavroche. It’s the traditional service as much as the cuisine. It’s a complete experience. Their service is intuitive. They take care not to make you feel uncomfortable.

Website –  http://www.le-gavroche.co.uk/

Twitter – @legavroche_

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Social Eating House. I like the Blind Pig bar. It’s innovative and exciting. I went to catering school with Chef Paul Hood. If I am not mistaken, I think that out of the 30 of us who went to catering school together, we are the only ones still cooking.

Website – http://www.socialeatinghouse.com/

Twitter – @Socialeathouse

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CT: Finally Is there a message you would like to convey about Filipino food and Romulo Cafe?

 

JV: People should come in and see that ours is not the same as Vietnamese food or Thai.  Filipino food tends to get lumped with other Southeast Asian foods. But ours is different. Even the influences we get from other culinary traditions we have made our own. So our Pollo Relleno is not a lesser version of what they have in Spain. It stands by itself, as do our Callos or Paella. Our Pancit Guisado is not Chow Mein. It is a Filipino dish, and not an interpretation of something else. It has its own terroir.

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Chef’s Table – Anthony Wright – Head Chef L20 Restaurant

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Anthony Wright has been in the hospitality industry for over 17 years working in some of the finest hotels and restaurants in the North West of England. He has worked at Hugh Baird College’s, L20 Hotel School and L20 Restaurant for more than 5 years, starting out as a Sous Chef and taking the reins as Head Chef in 2016.

Since becoming Head Chef, Anthony has furthered the reputation of the L20 Restaurant with an appearance in the Liverpool Cookbook. L20 an open to the public restaurant where students delivering a 100% made on site menu. With Anthony and his team training students in modern cooking techniques in the flagship restaurant. During the college year, the restaurant is open 12-2 Tuesday-Friday lunch with dinner Thursday night 5-8 and we offer Sunday lunch 12-3. They also host guest chef evenings every month and have a themed menu each month.

Recently, he has also given demonstrations at the Southport and Formby Food Festivals. The L20 Restaurant was recently presented with a Highly Commended AA Rosette in the College Restaurant category and the L20 Fish Pie won an award in a food photography competition for the plating presentation.

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Question: Which Chef/s influenced you in the past? Who continuous to influence you now?

Anthony: My chef influences come from Grant Achatz, Heston Blumenthal, Gordon Ramsey and Thomas Keller, each chef is very different but they all produce excellent food. They all continue to influence me day to day and they are always continuing to push themselves. I try to recreate this in the L20 kitchen with our students.

Grant Achatz (1) Heston (1) Gordon ramsey (1) Thomas_Keller_Wiltons

Question: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

Anthony: There are too many restaurants to go on this list. But if I had to choose it would have to be the Holy Grail, Alinea in Chicago. I just love how you’re on the edge of your seat and you question everything that you’re eating.

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Question: If you could change any misconceptions about restaurants/restaurant food, what would they be?

Anthony: Food has become more expensive especially with the dairy market rocketing with crazy prices, plus in general ingredients prices have also increased. So when you’re costing you need to cover for your overheads which include the staff that are cooking and serving the food to the cleaning of the plates. I think the public doesn’t see this side of thinking when it comes to prices. With so many chain restaurants that charge cheap prices on the high street, this is pushing the independent restaurants out of business.

 

Question: Have you been featured or would you like to be featured on any TV food programs, are these types of shows a good thing for the restaurant industry and chefs?

Anthony: I keep considering going on master chef the professionals just to give it a go and see how far I can get. However, the nerves set in and I withdraw the application. I just think the experience would get me with tops chefs like 2 Michelin star Chef Marcus Wareing and Monica Galleti. Sometimes I watch the skills test and I think I could do that. But in front of Marcus and Monica plus the cameras, it seems very daunting. I do think these types of shows showcase the current industry and the skills diversity. You can see what variation of chefs apply and how they improve throughout the show showing that you don’t need a specific skill set to apply.

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Question: If you received a call to say that Prince William and the Duchess of Cambridge, are visiting the Hugh Baird campus and you are asked to create a Lunch Menu, what would you have the student feature?

Anthony: We would love to cook confit trout dish with trout skin quaver, ponzu, apple and watercress. For the main course would be L20s “scouse” or we could do our award winning Fish Pie, followed by my interoperation of a Lemon meringue pie

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Question: What are your personal favourite dishes that have been on menus in the recent terms, A) to cook and B) to eat

Anthony: A)”To Cook” – recently we had a cod dish with bacon, peas, bbq gem lettuce, potato crisp and dashi. Quite a simple dish but the dish is cooked to order, which makes it a good fresh dish.

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B) “To Eat” Would be white chocolate and passion fruit cheesecake with mango sorbet and mango salsa, a very refreshing taste and classic flavours

Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

Anthony: I would love to cook in Grant Achatz Alinea kitchen in Chicago. I think he’s at the top of his game and has been for years. He’s a chef who makes the customer question everything they are eating, he brings fun to the dining room with a twist. Foods such as the edible balloon and bbq chicken thigh that cooks unexpected at the table. He brings desserts to life at the table.

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My Favourite Tables– Two restaurants I have visited and why?

 

Restaurant (1): El Gato Negro in Manchester. Great food and drink in a relaxing atmosphere. Sat on the chefs counter here and it’s great to see the food cooked fresh in front of you and the taste is awesome. Reasonably priced plus they stock my favourite beer the Estrella Indeit. @elgatonegrofood. Twitter

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Restaurant (2): Freemasons at Wiswell. Upmarket pub food with a twist and big bold flavours. I’ve dined here a few times and it just seems to get better every time. It must be truffle cheese hot dogs and Lamb fat Brioche (I’m addicted). It’s such a hidden gem in the small village of Wiswell.

@wiswellman Twitter

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