September days are here...

And just like that, we’re into Autumn. The

The rich tapestry of life

ADAM SMITH

Wellocks Chef & Producer Show 2023

Monday 18th September, Old Trafford Cricket Ground

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Making its mark

ENTER INTO THE WORLD OF CAVIAR

FROM THE WATER TO THE TABLE, DISCOVER AND ENJOY AN EXTENSIVE CAVIAR OFFER AVAILABLE AT CLASSIC FINE FOODS, COMING FROM SUSTAINABLE FARMERS.

MAKING A DIFFERENCE

RUNNING A RESTAURANT WHILST

WELLOCKS FRESH, HANDMADE ARTISAN PASTA

YOUR EXTENDED KITCHEN BRIGADE AS SUMMER COOLS ITS

SCOTTISH SEAFOOD

SCOTLAND PRODUCES SOME OF THE WORLD’S FINEST SEAFOOD FROM THE CLEAN COOL WATERS OF ITS DEEP LOCHS AND SURROUNDING SEAS.

TRUE foods®

“STOCK IS EVERYTHING IN COOKING, AT LEAST IN FRENCH COOKING. WITHOUT IT, NOTHING CAN BE DONE. IF ONE’S STOCK IS GOOD, WHAT REMAINS OF THE WORK IS EASY. IF, ON THE OTHER HAND, IT IS BAD OR MERELY MEDIOCRE, IT IS QUITE HOPELESS TO EXPECT ANYTHING APPROACHING A SATISFACTORY RESULT.”

NESTLÉ PROFESSIONAL TOQUE D’OR®

WINNERS EXPERIENCE REGENERATIVE FARMING AND THE EXOTIC FLAVOURS OF BRAZIL

Westholme The Home of Australian Wagyu

Founded in 1824, Australian Agricultural Company, the father company of Westholme, produces strategically bred Wagyu that are unique to Australia

WE ARE ALL HUMAN

FOR ALL OF US WHO ARE HOSPITALITY MAD, I AM SURE WE HAVE ALL READ ‘KITCHEN CONFIDENTIAL’? ANTHONY BOURDAIN’S GENIUS SHOWCASE OF THE ‘DARK UNDERBELLY OF HOSPITALITY’, FROM A CHEF’S PERSPECTIVE.

A PARTIALLY POLITICAL BROADCAST

The hospitality and tourism sector in the UK

PRODUCE NEWS

OR GANIC SQUASH BEDLAM FARMS ORGANIC More

THE FOIE ROYALE COOKING COMPETITION

LEVEL ONE STUDENTS AT CAMBRIDGE REGIONAL COLLEGE EXCELLED IN

BeCool

THE JOYS OF CHILLED RED WINE

AMATIKA BLANCH 35%

A NEWCOLOURINTHEVALRHONARANGEO FTHEPLANT-BASEDCOUVERTURES

Modular Creativity In Your Kitchen

Have you ever wondered how you could simultaneously speed up, yet simplify your creative culinary process? All too often, creativity is the one element that always ends up at the bottom of a never-ending to do list. To keep on top of your game of innovating and surprising your guests, you must allow yourself the time and space to be creative. One thing that won’t work, is to sit down and ‘wait for inspiration’, but you can de昀椀nitely stimulate your creativity by feeding it!

Quail à la chasseur

An interpretation of quail à la chasseur. Classic ingredients of this preparation are combined in a modern way in this dish. A combination that simply cannot go wrong. The sophistication begins with the quail jus, built up of several layers and beautifully finished with fresh ingredients. The smoky flavour of the chestnut mushroom grilled on the konro and the potato cooked in charcoal butter add an extra dimension and intensity of umami to the dish. The tomato provides a nice, subtle acidity to complete the dish.

PAN SEARED DUCK BREAST, CELERIAC PUREE, HASSELBACK POTATOES, FOIE ROYALE AND DUCK LIVER BON BON’S, WITH AN ORANGE AND DUCK SAUCE

DUCK BREAST INGREDIENTS ● Duck breast ● Salt

DUCK FOIE ROYALE AND ORANGE PANNA COTTA, WITH A WALNUT PRALINE CRUMB AND A RASPBERRY GEL

PANNACOTTA INGREDIENTS ● 10g Duck Foie Royale ●

DUCK FOIE ROYALE PAPPARDELLE PASTA, WITH CONFIT DUCK LEG AND ARRABBIATA SAUCE

DUCK FOIE ROYALE PASTA INGREDIENTS ● 50g

PRAWN, AVOCADO AND FENNEL WITH OAT CRACKER

ADJI CRESS, GHOA CRESS, SHISO PURPLE

SALMON POKE BOWL

SAKURA CRESS, GHOA CRESS

QACAI BOWL TO SHARE

For 1 bowl 2/3 people ACAI MIX INGREDIENTS

RECIPE ACAI, OLIVE & COCOA PLATED DESSERT

For 8/10 plates CHOCOLATE & SEA SALT CRUMBLE