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The Great British Chefs Restaurants and Recipes
18

We had a great 3 days in Earls Court last week and today finally had a chance to write a short blog on the highlights of the 3 day event. We had a great stand at D59 which was close to the Centre Stage with the main presentations going on all day that brought in a great deal of visitors close to our stand and therefore 'Saffron Olive Oil' did get a great exposure where it was needed.

edenaromata at the restaurant show

At Center Stage we had great demos from some of the greatest Chefs in the country. The Show 2011 opened at Earls Court 2 with chefs Elena Arzak, Simon Rogan appearing on the centre stage and the British Hospitality Association's Martin Couchman among those giving talks at the Business Bootcamp. Arzak, whose restaurant ranked at eight in this year's World's 50 Best Restaurants Awards, was there to officially open the Restaurant Show with show director Rachel Quigley. Arzak also appeared on the Centre Stage but sadly We had visitors on our stand so we missed that section.

center stage small

Surrounding the Eden Aromata Stand we had some great neighbours. Next to us was Watt’s Farm, and opposite was The Deli Station and to the right was Brooks Cash And Carry with some of the most amazing Wine that we were offered throughout the show.

Watts Farm

At the Deli Station we chat about possibilities of smaller bottle size for Saffron Olive Oil more suitable for Deli Market.

The Deli Station

Some more highlights:

Frederick Forster, head chef at Nuovo Restaurant has landed the ultimate prize in the culinary world by being crowned The National Chef of the Year 2011 by the Craft Guild of Chefs. Frederick's victory came on the back of an exhilarating final at The Restaurant Show, held at Earls Court 2. In a two-hour cook-off between the final eight contenders it was Frederick’s menu, style and execution of ingredients that saw the judges declare the Nuovo Restaurant chef the winner. His winning dishes included sauté scallops with crab "Biegnet" and roasted breast of duck with braised thigh flavoured with smoked bacon.

The National Chef of the Year 2011 winning menu

Frederick Forster – Head Chef, Nuovo Restaurant

Starter: Sauté scallops with crab "Biegnet", ceviche of vegetables      Description - (Warm / cold starter) - Pan fried scallop slices with deep fried white crab meat, served with raw marinated vegetables and a crab sauce.

Main Course: Roast breast of Gressingham duck with celeriac and duck "Maxin Potato" with blackberries sauce
Description - (Hot main course) Roasted breast of duck with braised thigh flavoured with smoked bacon, crispy potato, braised root vegetables and a duck sauce lightly flavoured with blackberries.

Dessert: Vanilla cream biscuit with exotic fruits mango and lime sorbet
Description – (Cold) Vanilla flavoured mousse on a biscuit base, topped with diced mango, citrus, mint and passion fruit served with a refreshing mango and lime sorbet.


The Young National Chef of the Year 2011 winning menu

Charles Smith — Marcus Wareing at The Berkeley

Starter: Herb pappardelle, prawn, scallop and caviar herb pappardelle with prawn scallops and caviar in a light creamy scallop sauce with a caviar mouselline

Main Course: Best end of lamb and lambs sweetbreads with squash, baby pumpkin and kale      

Dessert: Amaretto panna cotta with mulled wine poached plums


There was not many public video for the event, But here is one that i could locate:



CHICKEN SHAWARMA
Grilled thin slices of marinat chicken, grilled tomato, pickels, sumac onion salad and vermicelli rice

LAHÉM CASSEROLE
Slow cooked lamb shoulder with carrots, red pepper, swede, bay leaves and tomato, served with seven spiced rice

BABA GHANNOUJ
Charcoal grilled aubergine purée, tahini and fresh lemon juice dip

FATTOUSH
Gym lettuce, tomato, cucumber, spring onion, mint, raddish, parsley and tossed crispy pita bread with sumac, red wine, vinegar and olive oil salad

KIBBE NAYYE
Lamb tartar with spiced cracked wheat, spring onions, fresh mint and basil

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