COPENHAGEN

2 days / 15 talks
Awesome and great blog

January 25-27

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May 23, 2016

Q&A with Christopher Trotter, Fife Food Ambassador

Christopher Trotter is a professional chef and food writer and who has over the years run businesses from hotels and restaurant to Scotland’s Larder a unique food destination celebrating Scottish food with a shop restaurant and education element.

Christopher has developed a unique team building strategy using food and cooking to get the best out of business groups. There are several levels of access to this concept and one is working with Stephen Spencer on a collaboration called Ingredients for Success.

Christopher will be in the Chef’s Demo Theatre cooking with Lamb from Ardross Farm! We caught up with him to find out a little more about his journey to date. Christopher Trotter answers the Citylicious’ Quick Fire Questions.

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Why a chef?

Love of food and cooking

Who was your mentor?

Jacques Eza maitre – Chef des Cuisines at the Savoy hotel London

Your journey?

The Savoy London

The Connaught London

Switzerland – Restaurant “Anthon” Alsace France

Mallory Court Warwickshire – Head Chef (Michelin Star)

Portsonachan Hotel – Chef/Manager

Where I discovered that Scottish food in season is the best

Scotland’s larder owner

Food hero?

Too many to mention but here goes

Jeff Reade Isle of Mull Cheese

Barry Graham Locharthur Creamery

Bruce Bennett Pillars of Hercules Falkland

Keith Floyd

Food Heaven?

Living and working in Scotland

Food Hell?

Not Living and working in Scotland

Favourite Restaurant?

The Peat Inn

What’s your style?

Fresh seasonal local

Busman’s Holiday?

Italy – in the veg tomato and olive season

Gravestone?

He reminded the Scots that they have the best produce in the world (even if they didn’t eat it)

Christopher Trotter, Fife Food Ambassador: http://www.fifefoodambassador.co.uk

Crail Food Festival: www.crailfoodfest.co.uk


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May 23, 2016

Goat’s Cheese Mousse, Truffled Curd and Beetroot Cannelloni, Avocado Puree, Heirloom Beetroot & Hazelnut Salad

by Adam Newth of The Tayberry Restaurant

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Mousse in Crisp Filo Tube

50 g milk

115g cream

90g goats cheese

1 leaf gelatine (soaked)

140g natural yogurt

4 sheets of filo de brick (trimmed into squares)

Melted butter for greasing

Blend milk, cream, goats cheese in thermo mix on full speed at 60ºc.

Add gelatine and yogurt.

Pour mix into espuma gun and leave to cool in ice water.

Charge mousse with 3 charges just before serving.

For the crisp filo tube, grease 4 copper pipes and the filo squares with butter.

Wrap the filo around the pipes and bake at 180ºc for 10 mins until filo is crisp.

Remove from the oven and leave to cool until attempting to slide the pastry off the pipe.

When ready to serve, pipe the mousse into the cylinder.

Truffled Goat’s Curd and Beetroot Cannelloni

120g natural goats curd

1tbs truffata paste

1 pkt of cooked beets

Pickling liquid

Firstly tip curd into a bowl, gently fold in truffata paste, season well and put in piping bag.

Slice beets finely on a mandolin, cut discs using pastry cutter and soak in pickling liquid for 10 mins.

Remove from pickle and lay out beets overlapping on a j-cloth to form a square.

Pipe goats curd onto beets and roll into cannelloni shape.

Avocado Puree

6 ripe avocados

Juice of 3 lemons

150ml Water (to adjust consistency)

Peel and stone the avocados then blitz in thermo on full power until smooth.

Season and adjust consistency.

Heirloom beetroot and hazelnut salad

2 golden beetroots

2 candy beetroots

10-15 roasted, peeled, halfed hazelnuts

Selection of herbs, salad leaves and cress

2tbs hazelnut oil

Slice and dice beetroots as required for presentation.

Season on a plate, cover with clingfilm and microwave for 4 mins.

Leave to cool.

Once beetroots are cool, dress the rest of ingredients for salad with the hazelnut oil and season.

The Tayberry Restaurant website: www.tayberryrestaurant.com

 


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May 18, 2016

Q&A with Adam Newth from The Tayberry Restaurant in Broughty Ferry

Inspired by his love of food and his desire to raise Tayside’s profile on the culinary map, Chef Proprietor, Adam Newth opened The Tayberry Restaurant in November 2015. Situated in a beautiful coastal setting, overlooking the Mouth O’ The Tay in Broughty Ferry, Dundee. The Tayberry Restaurant offers a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland’s natural larder.

“Team Tayberry” is at the heart of all that The Tayberry Restaurant strives to achieve. Led and nurtured by Chef Proprietor, Adam Newth, his fresh and dynamic team reflect his dedicated work ethic and ambition to take The Tayberry from strength to strength. Adam is passionate about discovering new talent and developing it for the future and is always keen to hear from aspiring Chefs and Front of House staff with an interest in a career in hospitality.

Adam has won accolades such as Scottish Young Chef of the Year, Scottish Seafood Chef of the Year and is nominated in the Young Chef of the Year category at the CIS Excellence Awards 2016.

Adam is a Crail Festival newbie! So we caught up with him to find out more about this talented young chef. Adam Newth answers the Citylicious’ Quick Fire Questions

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Why a chef?

Quite simply it’s the best career in the world! There are no restrictions, you get out what you put in! Endless opportunities to travel the world, it’s artistic, challenging and you get to eat as a job!

Who was your mentor?

I’m very lucky to have two. Garry Watson of Gordons Restaurant in Inverkeilor and Paul Whitecross of Trump Aberdeen. They have both been there for me from the start and are still there for any info and guidance, I regard them as very close friends.

Your journey?

My first Commis Chef job was at Circus Wine Bar & Grill in Edinbrugh aged 15.

Then to St. Andrews Seafood Restaurant

Number One at The Balmoral Hotel

Martin Wishart at Cameron House

Angels With Bagpipes in Edinburgh

I opened Castlehill in Dundee where I gained 2 AA Rosettes

Food hero?

Rick Stein I used to watch his TV programs as a young boy before I was a chef. I love his simple approach, he has such love and enthusiasm. He’s also fun to watch!

Food Heaven?

Really good fish and chips. Lashings of home-made tartar sauce and mushy peas. Definitely my last supper! I’m also a big truffle fan!

Food Hell?

Tinned tuna… Yuk!

Favourite Restaurant?

Hard one, as I eat out frequently! I believe it’s part of the job. So… I’ll give my top three. The Kitchin in Edinburgh, Crab Shack in Glasgow, and Jules Verne in Paris

What’s your style?

I like to keep food natural and simple not really interested in crazy food chemicals and adding powders. For me it all focuses round good quality products served with flare but giving the fullest respect to the produce. And No Waste! I hate seeing great food being tossed out due to chefs being careless and uncreative.

Busman’s Holiday?

South of France probably Lyon. Although I’d love to go and work in a really good sushi restaurant in Japan.

Gravestone?

“I’m fine” – No matter how hard things get, I’m always Mr. Positive. Either that or “Put Some Truffle On It” – Love it! Who doesn’t?

The Tayberry Restaurant Website: http://www.tayberryrestaurant.com

Crail Food Festival Website: http://www.crailfoodfest.co.uk


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May 17, 2016

Jenny Thomson from Courses For Cooks

Courses for Cooks is owned and run by Jenny Thomson.  A cook and chef for over 20 years, Jenny trained at the renowned Leiths School of Food and Wine, London.  She practiced her art working as a private cook in Scotland, France, Canada and The United States, coming back to Scotland to work as a chef in St Andrews.
After marrying into the Thomson family, she took over the running of The Butterchurn, a small farm shop and milk bar in West Fife.  In partnership with her husband, Jenny  transformed the business over the next 15 years from a small seasonal business to a year round destination restaurant serving fresh home cooked food and home baking with a food and craft centre dedicated to promoting Scottish food and craft products.
Jenny is passionate about good, seasonal home cooking produced with the minimum of fuss and maximum flavour using the fresh bountiful produce of Scotland.
Crail Food Festival is looking forward to welcoming Jenny back to the Chef’s Theatre and I’m sure we will all learn a trick or two.

Here is a little insight into Jenny as she answers Citylicious’ ‘Quick Fire Questions’.

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Why a chef?

I left school not having a clue what I wanted to do.  Did the years course at Leith’s School of Food & Wine, London & discovered it was something I was good at & enjoyed.  Haven’t looked back since.

Who was your mentor?

My teacher at Leith’s was Fiona Burrell, now principle at the Edinburgh New Town Cookery School.   When I read an article about her opening the ENTCS it gave me the inspiration & drive to start Courses For Cooks.

Your journey?

I started off free lancing around the North of Scotland as a private chef for families and shooting lodges, did a stint in France as a chalet girl, then did a couple of jobs in Canada & the US.  I came home and worked for just over a year in a restaurant in St Andrews before getting married and developing The Butterchurn with my husband.

Food hero?

At the moment it’s Yotham Ottolenghi, I also like what Rick Stein has been doing lately

Food Heaven?

Good, simple, fresh food.

Food Hell?

Pretentious fine dining.

Favourite Restaurant?

The Wee Restaurant, North Queensferry

What’s your style?

Good home cooking

Busman’s Holiday? 

Some exciting trip – driving a camper van along the Tour de France route, crewing on a yacht or riding out on a cattle muster!

Gravestone? 

Je ne regret rein!

Courses For Cooks Website: www.coursesforcooks.com