Tag Archives: Food

New Recipes For National Curry Week

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To celebrate National Curry Week this October (8th – 14th), British Onions have partnered with Indian street food entrepreneur, Vinod Patel of Chula Fused Foods, to devise some mouth-watering Indian recipes using the best homegrown ingredients, ensuring the highest quality.

 

Onions are a vital ingredient to adding distinctive flavour to any curry, sauce or Indian side dish, and these quick and easy recipes show off this essential vegetable at its best.  Whether you’re an experienced chef or a beginner in the kitchen you’ll be able to impress your family and friends with these delicious recipes and celebrate an Indian summer!

 

Chula Fused Foods is Vinod Patel’s reinvention of the Burrito, through which he has taken the beloved Mexican concept and added an Indian fusion twist. Travelling from San Francisco to London, via Bangalore, Vinod immersed himself in all types of food, from dining at high end restaurants to trying out pop-up cafes on the roadside and was drawn to the creative side of creating high quality food for those on the go. His menu is a combination of slow-cooked meats and bean curries, roasted tomato chutneys, Gujarati yoghurt dips and crunchy salads, or as he says, a balanced lunch that will give you energy using less fat and salt than the norm.  His first street food stall launched in June 2011 and he hasn’t looked back since. To discover more about Chula Fused Foods and to find your nearest market visit www.chulafusedfoods.com

 

Lamb Curry
Serves 4
Ingredients
Prep: 20 min
Cooking 50 min
3 tbsp sunflower oil
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp green cardamom powder
1/2 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 kg lean lamb, diced
2 British onions, peeled and sliced into thin wedges
2 bay leaves
400ml boiling water
2 tomatoes, halved and thinly sliced
Juice of half a lime
1 tsp garam masala
Method
1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon,
cardamom, turmeric, salt, chilli powder and cumin.
2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the
spices.
Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil,
then reduce the heat, cover the pan loosely and simmer for 40 minutes.
3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5
minutes.

Onion Bhajis with Roasted Tomato Chutney
Serves 7
Bhaji Ingredients
3 large British onions cut into medium half rings
1 cup chickpea flour, also know as gram flour
1 tblsp coriander powder
½ tsp caraway seeds (ajwain)
1 tsp turmeric powder
1-4 Green chillies, depending on how spicy you want it
1 tblsp coriander leaves, chopped
1 tblsp cumin seeds
1 inch of ginger, chopped finely
Salt to taste
1 tsp red chilli powder
Method
1) In a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds,
turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli
powder
2) Add sufficient water to form a moldable paste, and mix well.
3) Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry
until golden brown.
Chutney Ingredients
2 medium tomatoes, roasted evenly until slightly black
3/4 tsp of salt or to taste
1 green chili
1/4 of a red British onion, diced
3 strands of coriander, finely chopped
1/4 lime squeezed
Method
1) Wash the tomatoes and place on a baking tray lined with foil. Grill the tomatoes on a high
setting, so that all the outside edges are slightly black.
2) Pulse all the other ingredients except the coriander and onion together in a blender.
3) Add the coriander and red onion and mix well. Serve alongside onion bhajis.
Onion & Potato Curry
Serves 5
Ingredients
4 medium potatoes, diced into small to medium cubes
2 medium British onions diced into medium cubes
3 tblsps sunflower oil
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp red chili powder
1 tsp salt, add more to taste
1 tblsp heaped coriander powder
Method
1) Heat the oil in a wok or deep pan, then add the mustard seeds, cooking until warm
2) Add the potatoes and onions, then cover with a lid and cook for 2 minutes.
3) Add the turmeric, red chili powder, salt, and coriander powder then cook for 5 – 10 minutes
on a low to medium heat with the lid on.
4) Remove the lid and stir, then put the lid back on and repeat the process for up to 30 minutes
or till potatoes are cooked through.

Edwina Currie, Ben Shephard go head-to-head to help young people cook

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The oven gloves are off as Edwina Currie and Ben Shephard go head-to-head to help young people master their signature dishes

 

Will Edwina’s Curry or Ben’s Shepherd’s Pie triumph in the
Red Tractor beef and lamb 5by25 challenge?

 

Celebrities Ben Shephard and Edwina Currie are hitting the road as part of the 5by25 campaign which calls for young people to master at least five simple dishes by the age of 25.  On 12th and 13th September, in an election-style campaign, Ben will be visiting southern England, whilst Edwina tours the north of England, in a bid to get young people up and down the country cooking and mastering their signature dishes.

 

Each celebrity is aiming to gain the biggest following for their dish by encouraging people to vote for their favourite via the campaign website www.5by25.com and by spreading the word through Facebook and Twitter.

 

TV presenter Ben Shephard will be visiting youth organisations and community centres in Southampton, Bristol and Watford, teaching young people to cook his very own version of the traditional Shepherd’s Pie.  Former politician, novelist and Strictly Come Dancing star Edwina Currie will be cooking her simple lamb curry – with her own special twist – in Wigan, Birmingham and Halifax, Yorkshire.

 

The young people taking part in the initiative are 16-25 years-olds currently involved with organisations around the country including The Prince’s Trust Fairbridge Programme, Kids Count, Food Positive, Southampton Voluntary Services and Focus on Food.  Each of these organisations have recognised how important learning to cook is as a life skill and that teaching the young, whatever their background or circumstance, is a key priority.  The organisations have been working with the Red Tractor beef and lamb 5by25 campaign to help make this happen.

 

Ben Shephard says: “I’m really looking forward to going on tour with 5by25 and, in the spirit of friendly competition, I am fired up about winning this challenge as I believe cooking is such a vital skill to learn.  More important than beating Edwina, success in this competition means ensuring young people master my simple shepherd’s pie and can cook the dish for their friends and family for years to come.”

 

Edwina Currie, novelist and Strictly Come Dancing star said: “All young people should have the choice to cook and feel empowered by the knowledge of how to select, prepare and cook simple dishes from fresh food. I can’t wait to get on the road and start teaching my delicious lamb curry to all the young people I will meet. Beating Ben aside, seeing my lamb curry become the champion dish means that young people across the country will learn the skills to cook from scratch and feel confident in the kitchen for years to come.”

 

The Red Tractor beef and lamb 5by25 campaign was launched in October 2011 after research revealed almost 60% of Britain’s 16-25 year-olds are leaving home without the ability to cook even a simple Spaghetti Bolognese.   The website is core to the campaign and contains a selection of simple but tasty recipes including Edwina’s Curry and Ben’s Shepherd’s Pie as well as guidance on selecting the best ingredients and food preparation.  Young people are encouraged to cook these simple meals from scratch and complete the ‘Master the Dish’ challenge.

 

Jane Ritchie-Smith, Head of Consumer Marketing at EBLEX, the organisation that founded the Red Tractor beef and lamb 5by25 campaign, said: “We’re very excited to have Ben Shephard and Edwina Currie involved in this year’s campaign which we hope will really boost the profile of 5by25.  It’s all about helping young people learn skills for life including time management, planning and self-sufficiency through cooking; but we’re hoping to have a bit of fun along the way as well!”

Get Front Row Ready with Dr. Dukan’s ‘Fashion Week Bento Box’ Recipes.

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FOOD FIT FOR A FASHIONISTA

Get Front Row Ready with Dr. Dukan’s ‘Fashion Week Bento Box’ Recipe Collection


As models and journalists from across the globe get ready to hotfoot it from show to show and grab a quick lunch on the go at London Fashion Week, Dr. Dukan helps you stay in shape with a runway-ready Bento Box selection – bang on trend, delicious and diet-friendly!

So if you’re looking to achieve a slimmer silhouette and confidently channel next season’s styles, make sure you get the look you desire with these Asian inspired recipe ideas: Salmon Temaki, Sweet and Sour Rolls, Thai Style Noodle Salad and Little Chocolate and Matcha Cream Cakes. It’s fashion-forward food for fashion-ready bodies!

Thanks to Dr. Dukan – the man behind the plan – we can enjoy healthy food packed with goodness and flavour as well as designer looks and still lose those extra inches in fashionably fast time. Hailing an “eat as much as you want” policy with an extensive list of over 100 approved foods to choose from, the Dukan Diet can help you successfully shift those unwanted pounds without going hungry or missing out.

Please see Dr. Dukan’s “Fashion Week Bento Box” recipes below, which are ideal for the Cruise phase and for the PV days (protein and vegetable).

Salmon Temaki
1 serving
Preparation time: 5 min



1 fresh salmon fillet or 1 slice of smoked salmon
1 nori (seaweed) sheets, cut in half
1 tsp of Dijon mustard
1 tsp of low fat fromage frais


·     Cut the salmon in squares.
·     Mix the mustard with fromage frais (add more according to taste).
·     Mix the salmon with sauce and spread on 1 nori sheet, then roll it.


* Tip: you can add some cucumber sticks or other greens in each Temaki.

* Health Benefits: Salmon is full of Omega 3, and the seaweed is full of nutritional vitamins.


Sweet and Sour Rolls with Goji Berry Jam

1 serving
Preparation time: 5 min
Cooking time: 10 min



For the jam:
Can be refrigerated for up to 4 days

5 tbsp of Goji berries • water (enough to cover the berries)
1 tbsp liquid sweetener (or more to taste)
1 tsp of agar-agar powder
1 tsp lemon juice
2 tsp strawberry flavouring

·     Pour Goji berries into a small nonstick saucepan and cover them with water.
·     Add the liquid sweetener and lemon juice then bring to the boil.
·     Finally, add the agar-agar, mix thoroughly then leave to simmer for 7 minutes, constantly stirring the                            mixture as to prevent it from burning and sticking to the pan (add a little water if necessary).
·     When cooked, the berries must be inflated and caramelised
·     Place jam in a glass jar (it will keep for several days in the fridge).

For the paste:
30 g corn flour
1 tbsp skimmed milk powder
100 g low fat fromage frais or Quark
1 egg
30 g of baking powder or dried yeast


·      Mix all the ingredients together
·      Spread on to on a non-stick foil and bake it until brown at 180° C.
·      When cold, spread some Goji berry jam on it, add some turkey slices and a few salad leaves. Roll it and                      then cut into small pieces.

* Health Benefits: Goji Berries are a great source of antioxidants

Thai Style Noodle Salad

1 serving
Preparation time: 10 minutes
Cooking time: 10 minutes


½ pack of shirataki noodles
Chopped fresh coriander
1 chicken breast
1 tbsp of low fat cream
1 drop of coconut flavouring (optional)
2 pinches of curry powder
1 tsp of sesame seeds
1 tbsp of soya sauce
1 tsp of rice vinegar (mirin)
1 or 2 pieces of steamed broccoli, chopped


·     Cook the shirataki noodles in boiling water for five minutes and then rinse them with cold water.  Leave              aside for later.
·     Cut the chicken breast in small pieces and cook it with low fat cream, curry powder and coconut
flavouring.  Let it cool.
·     Prepare the sauce by mixing soya sauce, rice vinegar, coriander and sesame seeds.
·     Add the chicken pieces to the shirataki noodles, add the steamed broccoli and pour the sauce over.

* Shirataki Noodles are calorie free and low in carbohydrates!


Little Chocolate and Matcha Cream Cakes

6 serving (two little pieces of cake for your dessert)
Preparation time: 30 minutes
Cooking time: 10 minutes



For the biscuit:

4 eggs
2 tsp of corn flour
2 tsp of baking powder
2 tbsp of sweetener
1tbsp of low fat sugar free cocoa powder


For the Matcha cream:

200ml of skimmed milk
1 tsp of corn flour
1 tsp of Matcha powder
1 egg
3 sheets of gelatine
2 tbsp of sweetener

·      Separate the egg yolks from the whites, and put the egg whites in a large mixing bowl. Beat them at              high speed until stiff peaks form. In another bowl, mix the egg yolks with the sweetener, corn flour                baking powder and cocoa powder. Gently whisk in the egg whites. Mix everything well using a metal               whisk. Pour the mixture into a medium-sized square cake baking tin and bake for 10 mins, at 180° C in a                 pre-heated oven.

·      When the biscuit is done, put it in the fridge to cool.
·      Place the gelatine sheets into a mixing bowl with cold water and leave for 5 mins.
·      In another mixing bowl, combine the egg, corn flour and sweetener.
·      In a small saucepan, warm up the milk and add the Matcha powder.
·      Next, take the gelatin leaves, squeeze out the excess water and add them to the warm milk. Mix well to               make sure the gelatine is dissolved completely.
·      Slowly pour the warm milk over your egg mixture, mixing constantly. Pour the mixture back into the       saucepan and let it cook on a medium heat. You must continue to mix the cream and make sure it cooks        on a medium temperature.
·      After 5-6 mins the cream should start to thicken. Pour it into a mixing bowl and leave it in the fridge to               cool. In 1-2 hours, when the cream has cooled, you can start assembling the cake.
·      Cut the biscuit lengthwise in the middle and spread out the cream in the middle. Leave the cake in the               fridge over night.
·     Cut some little squares of this cake for your fashion week bento box!


* Top tip: Handbag staples for those on the go, during London Fashion Week, are Goji berries, Dukan Diet Oat Bran Bars, bottled water and Dukan Diet Oat Bran Biscuits!

Morrisons Christmas Range: What To Buy For Christmas

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It may seem strange to see a Christmas article so early but there is a reason: most companies have their Christmas PR days in July. There is always a lead up needed for Christmas articles. It is the same in acting, you film the Christmas specials six months early. By the time Christmas comes I feel I have been celebrating it for at least half the year.

Morrisons has launched an excellent Christmas range. The food is well-selected, reasonably priced and sourced by professionals in their field. Here are some reasons why I think Morrisons is great for Christmas….

Morrisons source livestock straight from farmers. They also sell black summer truffles at £99.99 a kilo…which means you can buy your own truffles for £3 or £4.

In 2011 they pledged to have more than 50 promotions each week to make it cheaper for customers to get their 5 a day. They average 93 promotions a week.

None of their fruit or veg goes to waste, what is not good enough for customers is given to animals.

I was lucky enough to taste some food made by Neil Nugent who is Morrisons Executive Chef and Head of Innovation, Ray Craven, meat specialist and Martin Clayton, bakery specialist. I have picked out my highlights below from the UK’s fourth-largest grocer.

Mince Pie & Cream Flavoured Popcorn.
The acronym OMG was made for this popcorn. It just tastes divine. Available from October 15.

Morrisons Best Champagne Brut has won the Which? Best Champagne Award twice.
“I am very prod of our Morrisons Best Champagne Brut as I handpicked the blend myself. It is multi-award-winning and adds a certain elegance and style to any meal or celebration.” Arabella Woodrow, Wine Specialist. I have tasted a lot of champagne and this is now my favourite. It just tastes amazing. No wonder is has been voted Best Champagne twice.

Beetroot Smoked Salmon, Smoked Halibut and Smoked Salmon
This salmon is delicious. I really liked the Beetroot salmon. The halibut was good too. A tip from Morrisons is to buy your salmon in advance and freeze it. Salmon has a long shelf life.

Christmas Tree Tear and Share Bread
This tastes great and it looks fun too. Wrap uneaten piece in cling film to make them last longer.

Panettone
Freshly baked and with 15% more fruit this year. Morrisons makes good panettone. I will be buying this again for Christmas.

Other highlights: Soda bread by Bryn Williams, White Christmas Pudding created by Claire Clarke MBE, Crusted Turkey by Nigel Haworth and Rustic Country Pate created by Pierre Koffmann.

How To Throw A Successful Dinner Party

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Julia Dowling, Managing Director of Snapdragon Parties, shares her tips on dinner parties

People don’t come to a dinner party for the quality of food, they come for the company and to be entertained. Many hosts make the mistake of putting too much time into the food and not enough time into other things.

1. Invite: set the tone, first off by the way that you invite people. While it’s old fashioned and highly unusual, hand written invites, particularly on ‘at home cards’ are classy and a great way to invite people to a dinner party.

2. Connect: a good host thinks about the connections between people – a successful dinner party is one where people get on. When you think about who to invite, think about who you believe will genuinely get on together, particularly if they don’t know each other.

3. Plan: plan the flow of your evening and inject some pieces of originality into the way you do things. Decorate your home, try to serve your guests something a little unusual during the course of the evening, such as an unusual dry sherry as a pre-dinner aperitif, or for an injection of entertainment, get in a mixologist.

4. Embellish: find a way to use candles and flowers intelligently without breaking the bank. A beautifully laid table helps the food taste better!

5. Breathe: as a general rule, red wine should be served at room temperature, opened in advance and poured into a decanter to let it ‘breathe’ – allowing the oxygen to bring out its flavour. However, with particularly mature red wine (15 years old or more), you should be careful about opening it too long in advance as old wine can ‘deteriorate’ relatively quickly.

6. Match: give consideration to food and wine pairings – there are many good examples on the web. Take people a little off piste to introduce them to something new and get them talking.

7. Eat: Although it might open up a whole can of worms, make sure you are aware of any intolerances or allergies and look after your vegetarian guests every bit as much as the others!

8. Listen: make sure there is a good flow of conversation (each guest should be involved) and be careful with your music choices. If you have music playing whilst you eat make sure it doesn’t make it difficult to talk.

9. Sit: really think about the seating plan and don’t leave it to chance. Don’t worry about the boy-girl thing too much and if people are having a ball don’t insist everyone moves.

10. Relax: Remember that this is a dinner party in your home. Relax and entertain, don’t feel like you need to be on parade. If you aren’t enjoying yourself, your guests won’t be either. If something goes wrong make a joke of it and don’t worry. Line up some taxis to arrive at midnight to ensure your guests get home in comfort.

Kate Middleton Tops Vanity Fair Best Dressed List

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Kate Middleton has Topped Vanity Fairs Best Dressed List again. Katie Nicholl has also written an in-depth story on the Duke and Duchess of Cambridge. According to Vanity Fair.

“There’s a happiness in the House of Windsor generally at the moment for the first time ever,” a royal pal tells Vanity Fair contributor Katie Nicholl in the September issue. “Charles and Camilla are genuinely happy. William is happy because Charles is troubled less, and he has Kate to share his future with,” the friend adds. And while the pair have dazzled Britain and Olympic watchers the globe over with their Games-related appearances—Kate’s fashionable turn in Christopher Kane at the opening ceremony only confirms her status atop the 2012 International Best-Dressed List—they innately prefer a life out of the spotlight, one categorized by homey activities like cooking and walking puppy Lupo three times per day. Nicholl gets their friends and those in their orbit talking for a those in their orbit talking for a blockbuster piece on Kate’s married life—revealing, among many other details, that:

Despite their lean physiques thanks to deerstalking, tennis, and Buckingham Palace swims, Will and Kate are foodies, and tuck in regularly to homemade roast chicken (Kate does the cooking and shopping, and employs no cook at their home on the Welsh island of Anglesey). They also own a sausage-maker (!) to make their own links, and for the holidays, Kate puts away jars of homemade strawberry jam and plum preserves to dole out as gifts. On the average day off, the pair just potter around, “making tea and toast,” per a family friend who recently swung by to find them living a simple home life on Anglesey.

They splash out for DVD box sets. Right now, the royal couple are obsessed with The Killing, which they recently devoured in a marathon session—and they often stay in to binge on various new series rather than hit up society events.

The duchess’s schedule requires up to five clothing changes per day. The rigorous outfit swapping attendant to royal protocol is said to stress out the duchess—not that the stress shows.

And even though the bill for her couture and jewels was printed in the tabloids with raised eyebrows earlier this year—$55,000 for six months of duties—Kate defrays the cost by bargain-shopping. The duchess also continues to decline the services of a royal dresser, preferring to personally shop for herself at chains like Topshop.

Fuel | Food Review

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I am one of those people who faint if they don’t have breakfast, so I take it quite seriously. Some ‘energy cereal’ landed on Frost’s doorstep and we put it to the test.

Most important thing first: taste. It tastes great. Really good. Like muesli, but better. Fuel is made for sport and fitness enthusiasts. It based on the 10k hours principle (see below) and has been developed for those interested in marathons and triathlons to sustain them through training and the race. This isn’t me, but my life is busy and I exercise most days.

It comes in two flavours: Real Fruit and Chocolate Chunks. Both flavours taste great. Does it give me more energy? Yes. It is a good healthy breakfast that gets you through the day. I would buy Fuel. There is £1 off the normal RSP of £3.29 at Sainsbury from now until August 14th.

Barney Mauleverer, 37, is one of the creators of FUEL and a devotee of extreme sporting challenges having completed the gruelling Marathon des Sables across the Sahara Desert, the Himalayan Marathon and, most recently, the Jungle Marathon in the Amazon.

Barney said: “We have created FUEL because we were bored with what was on offer in the cereals category and specifically to meet the needs of today’s active people taking part in marathons, triathlons, mountain climbing as well as more traditional pastimes such as rugby, tennis and squash.

“An energy-packed cereal like FUEL will help give them the edge in their training regimes and in competition.”

Containing only natural ingredients, FUEL is rich in Vitamin B and E, high in fibre and contains guarana extract. It is a blend of both slow release and fast release energy providing an ideal start to the day.

FUEL is available in 400g packs and has a retail price of £3.29.

The 10,000 hours rule was developed by psychologist Anders Ericsson of Florida State University and made famous by Malcolm Gladwell in Outliers. Basically, Ericsson’s theory suggests that sufficient practice in a particular skill can take anyone to the level of proficiency equivalent to that heard on the playing of a top concert pianist. Gladwell took this theory further and said it could apply to the best sports people, business leaders and performers. He cited the 10,00 hours spent programming by Bill Gates at the age of 13 – long before the majority of his peers knew what a computer was. 10,000 hour works out at 90 minutes of practice ever day for 20 years.

The Endurance Launches Food Spectrum, An Innovative New Foodie Concept

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Food Spectrum is an initiative which sees renowned Soho pub, The Endurance, opening its doors to young, creative, passionate and under-the-radar chefs. Acting as a platform from which they can showcase their talent and achieve the credibility they deserve, Food Spectrum not only gives young chefs a head start in the fiercely competitive restaurant industry, but it satisfies an ever growing culture of food enthusiasts.

The main catalyst behind the concept is the lack of space for young restaurateurs who have the skills, dedication and passion but not necessarily the contacts, business skills or investor backing to embark upon the costly – not to mention risky – process of setting up a new restaurant. With Food Spectrum each chef will move into The Endurance kitchen for a month and will be given the opportunity to see their vision fully realised with free reign over the menu’s offerings. Every extreme of their creativity will be explored through a number of different sittings throughout the week which will add a different dimension to the food on show.

Primarily, there will be a lunch service from Monday to Friday where the chefs will choose a number of dishes specially selected to highlight the pinnacles of their expertise. Every Saturday they will run a full day service allowing the possibility for something more along the lines of a taster menu, acting as an extension of the skills exhibited during the week. One Sunday a month the chefs will be given the freedom to choose which kind of service they will run, allowing them to fully unleash their creativity and ideas to bring an experience to the diner which epitomises their approach to food. A drinks menu specially selected by a sommelier to match the food offerings will complement the whole experience.

The plan allows the chefs to test their food-making skills in a normal restaurant environment and customer interaction will be at the forefront of the experience. The project will serve as a great opportunity to learn and for this reason feedback will be encouraged. A regular blog and a meticulously monitored Twitter feed will prove key in the interaction between customers and the restaurant; an essential priority to any modern day start-up which should not be overlooked. The diner will participate in a restaurant experience which will not only let them sample food from the culinary names of tomorrow, but they will also play an integral part in establishing the foundation from which these young chefs can move forward. The use of good, honest, locally sourced produce means that Food Spectrum is tapping into the current trend for mid market, non-mobile, street food by bringing an option to diners that is simultaneously experimental, high quality and affordable.

Logistically, the plan has all the ingredients of a good one; simple, innovative and effective. With a fully equipped kitchen, a front-of house area with 54 covers, waiting staff, a management team, cleaning staff, a website portal and a PR team, Food Spectrum banishes the usual logistical challenges and costly obstacles of setting up a restaurant, offering a package that rationalises the prospects of making the dream possible once again. Whilst a proven history or established reputation are not at all required, owner of The Endurance, Billy Drew explains that, “The three characteristics for a good chef are determination, passion and talent – and they have to be deeply ingrained in that individual. The rest can be learnt.”

Through a combination of talent, flair and commitment from the chefs, along with customer interaction and support from the Food Spectrum team, The Endurance is set to be the stage from which aspiring chefs can build upon their own experience towards an established reputation and successful career within the Restaurant industry.