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Stir it up magazine October 2015

FOOD & INDUSTRY LEADING LIGHTS SCOOP ANNUAL AWARDS OF EXCELLENCE >> The leading lights of the hospitality industry came together at Claridge’s in London to celebrate the winners of the Annual Awards of Excellence (AAE). SERVING BETTER Gourmet Classic aims to remain the fi rst and obvious choice of any chef cooking with an alcoholic ingredient. To do this we ensure all our products have been created with the Chef in mind and we retain top quality by using nothing but the very best ingredients. As the busy festive season approaches we recommend taking extra time to consider essential ingredients for Christmas menus… Cooking Brandy Fortifi ed Wine with Sherry Traditional and robust, Brandy has a strong fl avour profi le that is retained in fi nished dishes and can accentuate or contrast with existing ingredients. Although the alcohol is reduced – impressive fl ambé can still be achieved. Suggested Uses: • Perfect for Christmas Puddings and Brandy Butter • To enrich traditional steak sauces • Ideal for impressive fl ambé dishes Fortifi ed Wines bring invaluable fl avours to a wide range of foods, both sweet and savoury, and their intense characteristics introduce both classic and contemporary fl avours to any kitchen Sherry is a sweet, dark wine and is currently enjoying a resurgence in the UK drinks industry. Suggested Uses: • Ideal for use with sautéed dishes • As an ingredient in a classic English Trifl e • Excellent with soups and meat stews Tel: +44 (0)1202 863040 Email: info@gourmetclassic.com Web: gourmetclassic.com @GourmetClassic_ Gourmet Classic Ltd A5_Hider_Brandy & Sherry ad_aw.indd 1 11/08/2015 12:35 18 OCTOBER 2015 The three overall winners were: • RACA Young Chef of the Year: Dorian Janmaat, Belmond le Manoir aux Quat’Saisons • RACA Young Pastry Chef of the Year: Gabriella Cugno, William Curley • RACA Young Waiter of the Year: Thomas Borghi, The Ritz London The winners received silver trophies, Meyer Cookware, MAC Knives, a bursary worth £2,000 – thanks to the generous support of the Savoy Educational Trust – and also a day’s work experience at Dinner by Heston Blumenthal. Left to right: Thomas Borghi, G abriella Cugno & Dorian Janmaat The winners received prizes that include a bursary worth £2,000 Rainbow trout set to vanish from British tables >> British rainbow trout could disappear from the nation’s tables within a generation, fishmongers are warning. Sales of the fish have been in decline for the last decade and have dropped by nearly 10% in the last five years. Should this trend continue the nation will have stopped eating the fish completely within 17 years. Rainbow trout is one of Britain’s two commonly sold freshwater fish, the other being salmon, and during the 1970s rainbow trout was one of the nation’s most popular fish dishes. Huw Thomas, fisheries and aquaculture manager at Morrisons, said: “The last few years has seen a rise in imports of international freshwater fish species, such as Tilapia and Pangasius. But trout is a beautiful fish. It’s got a delicate flavour which is slightly nutty and earthy. It’s much more subtle than salmon. Its flesh is also soft and tender in texture and has a small flake. There are a huge range of classic trout dishes, but personally I prefer rubbing spicy flavours on to the fish skin such as paprika and cumin, then baking them.” Meat-free Christmas all wrapped up >> The Vegetarian Society has produced an online recipe guide to help caterers produce festive meat-free dishes this Yuletide. The collection features some of the society’s best recipe ideas including party food, Christmas main courses to share, ways to use leftovers and delightful desserts to finish off a celebration meal. For more information visit www.vegsoc.org/christmas


Stir it up magazine October 2015
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