Page 5 - Essentially Catering Magazine - Issue 27
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Essentially Catering Magazine - March 2014 Industry News Cordon Vert Chef of the Future 2014 The Cordon Vert vegetarian cookery school is challenging Guild of Food Writers – all chefs (meat eaters, Young Cook of the Year 2014 veggie or vegan) to take part in the Chef of the Future contest 2014. To enter the Guild’s annual Cook It competition, Written applications 10-16 year olds are being asked to create a need to be in by 16 April. celebratory two-course meal to impress their You’ll need to submit friends and family. “We are looking for a main meal full details of your menu and a dessert that not only look and taste delicious, (including an ingredients but are all your own work and show impressive skill list) and an explanation in the kitchen,” explained Jayne Cross of Cook It. of why you think you There are two age groups (10-13 years and 14-16 should be the Chef of the years as of 31 August 2014), with the winner in each Future 2014. category eligible for the first prize of a four-night For a full set of family break at Tredinney Farm in Cornwall. competition rules and For full details and how to enter the competition, details, visit download an entry form from www.gfw.co.uk. www.cordonvert.co.uk/ The deadline for entries is Friday 4 April. chefofthefuture or call 2013’s winner Gary Ashley from Yateley Manor School, the Cordon Vert team on Hampshire Time running out for 0161 925 2000. this year’s Skrei Available only between UK thirsty for a January and April each year, proper brew Skrei is a migratory cod that journeys thousands of miles annually from the 57% of UK tea drinkers feel that tea served Barents Sea to the Lofoten out-of-home is too weak, while 67% of consumers Islands in northern Norway say they would never return to an outlet that to reproduce. Thanks to this served them a bad cup of tea – make that 73% if epic journey through icy, the substandard brew was served in the North of dark waters, Skrei has a lean, England, according to new research commissioned bright white firm flesh and is Simon Hulstone – head by Taylors of Harrogate. rich in protein, vitamins and chef at the eponymous When it comes to drinking tea in the UK, the minerals. fine dining restaurant research found that the people of the West Midlands Michel Roux Jr, a fan of the in Torquay, Devon – are the undisputed champions, consuming on fish, commented: “It’s fantastic; celebrates a fine catch average 3.5 cups per person, per day, while at just 2.5 glistening, beautiful cod that’s of Skrei on a recent trip per person, Londoners drink the least. The provinces the freshest I’ve seen for a long to Norway of the North West (3.3) and North East (3.2) finish a time. It breaks into beautiful close second and third, respectively. Statistically, men translucent flakes, which is always a sign of quality.” drink more cups of tea per day than women (3.2 vs. Much-loved in Norway, this sustainable delicacy is MSC 2.9) while, as a group, the over-70s consume 60% certified and can be eaten either raw or cooked. more tea than the 18-25s. Skrei is available from Direct Seafood; www.taylorsoutofhome.co.uk www.directseafoods.co.uk or 01206 584 790. 4 Email: editor@essentiallycatering.co.uk
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