Most recent blog entries

Nuclear sub commander engaged in culinary combat...

Thu, 19 Jun 2008 23:00:00 GMT

What happens when a building society executive goes head to head with a nuclear submarine commander in the kitchen? No, it's not the start of a bad joke, it maybe the source of some really bad puns, but the outcome was over £6000 raised for charity.

The scene of the culinary duel, The Bay Cafe bar and restaurant at Waterhead

The Waterhead Hotel, one of the English Lakes Hotels hosted a challenge between two "chefs", both of whom, up until now have done very little cooking. They had to deliver a three course meal for 80 high profile guests. The guests being judge and jury on each menu. Fortunately for the invited partygoers supervision was provided by two professionals, notably Lee Jeynes - ELH's executive chef and Captain of the Welsh National culinary team and also Micheal Weston-Cole, head chef at the Waterhead.

Commander Mike Walliker (OBE), more used to the confined quarters of "The Astute" nuclear submarine currently undergoing comissioning at Barrow, was teamed up with Micheal from the Waterhead. John Leveson, deputy chief executive of the Cumberland building society was teamed up with Lee Jeynes. Each team in turn had the Waterheads normal brigade to support them.

From left to right. Lee Jeynes, Micheal Weston-Cole, Dominic Ageros, John Leveson, Nancy Muraguri, Salvatore DeLuca, Sam Lee, Commander Mike Walliker.

The proceedings started with a champage reception. Whoever booked the weather is to be congratulated, it was an almost balmy summer evening, allowing the guests to take full advantage of the hotels grounds overlooking the top of Lake Windermere.

Murray Easton (2nd on the left), MD of BAE Submarine systems, explains to Commander Mike Walliker that he is expecting to get a bloody good meal in exchange for having delivered a working nuclear submarine to him.

Each of the 80 diners got to choose which of the menus they preferred and watch their meals being prepared on TV monitors in The Bay Restaurant. Once they had finished eating each course they rated them on a scale of 1-5. At the end of the evening the team with the most points won. The results were very close, with only 30 votes difference.

Mike Walliker cooked a typically Cumbrian menu with Slacks Farm Cumberland Sausage Toad in the Hole as a starter, served on creamed apple potato, with red onion marmalade sauce. This was followed by Thornby Moor Goats Cheese and Basil Leaf Gnocchi, accompanied by sun-ripened tomato Provencal.

For the main course Mike prepared Pan-fried Cumbrian Breast of Chicken served with sautéed potatoes, green beans and a smoked pancetta sauce.

For dessert he made ‘A Taste of Cumbria.’ This was a range of individual local dishes including Sticky Toffee Pudding Parfait, Sarah Nelson’s Gingerbread and Poached Rhubarb Fool and Kendal Mint Cake ice cream.

John Leveson won the competition with his contemporary themed three course meal.

His perfectly cooked scallops drew praise from Steven Doherty, high praise indeed from a Michellin starred chef.

To start he served a Warm Seafood Terrine wrapped in Cartmel Valley Oak-Smoked Salmon with pan-seared scallops and sauce vierge.

This was followed by Jerusalem Artichoke Soup with Crème fraiche and truffle oil.

For the main course he served Slow-Braised Belly of Pork with Apple and Sage; a roast pork fillet with an onion crumble, Anna potatoes, caramelised red cabbage, bacon crisp and cider jus.

For dessert John made Warm Chocolate and Whisky Cake with crunchy hazelnut ice cream and chocolate sauce.

As each course was served the guests scored each effort, during the evening a few limited updates were given to each team, this only served to increase the amount of friendly banter.

Guests from the Cumbria Life Magazine enjoyed the meal.

No pressure, John Leveson was cooking for some of the members of the Cumberland Building society board, including his ultimate boss, Michael Pratt on the far right.

The food served was really of a high standard. The scallops and belly pork are two favourites of mine, but I loved the Gnocchi cooked to an authentic recipe from the smiling Salvatore DeLuca, and whilst I don't normally do desserts, the poached rhubarb on Grasmere gingerbread was just perfect and a dessert in it's own right.

Simon Berry (2nd on the right), the Managing Director of English Lakes Hotels, who organised the cook off, said: “The event was a great success and raised a lot of money for charity. Both of the chefs and their teams did an excellent job. It was very close and everyone really enjoyed the food.”

Di Berry gives John Leveson an appropriate award for winning the event after the results were announced by Steven Doherty

John said “This was a tremendous experience for me and I thoroughly enjoyed every minute of it. It is so totally different to my real job at the Cumberland and I now have nothing but admiration for chefs and kitchen staff everywhere who work extremely hard and under great pressure. I was obviously delighted to win the event, against stiff competition from Mike Walliker and his team, but this was entirely due to the expertise of Chef Lee Jeynes and his brigade, who chose the menu and taught me a great deal in the kitchen. This experience may well inspire me to do more cooking at home and move on from baked beans and cheese on toast.”

Without doubt the evening was great success and a whole heap of fun for all those that took part. We will be featuring Micheal Weston-Cole as our next chef on Artisan food, this update will be coming soon.

Martin

Cumbria's UK Seafood champions....

Mon, 16 Jun 2008 23:00:00 GMT

A huge congratulations to chefs Matt Campbell and Martin Frickel, now the UK's Seafood champions.

After making it through the Northern heats, they beat off stiff competition from seven other UK colleges to win the final which was held at the Grimsby Institute of Further and Higher Education this Monday.

Eight teams competed for what is regarded as the top student chef award. An award truly worth winning. Apart from the £1000 prize money, the winning chefs will each get a weeks placement at one of Mitchell Tonks top London fish restaurants.

Mitchell Tonks, was voted Tatler’s restauranteur of the year, and labeled by The Independent as 'a fishmonger for the 21st Century' and he has been driven by an honest passion to enthuse, cook for and inspire others to enjoy seafood. He said that "The standard of cooking has been brilliant. The simple dishes reflect the trends in food; it's about letting good quality ingredients be the star of the show. Kendal College's starter of cod with bacon crumbs, pea puree and quails eggs stands out. It was phenomenal and perfectly cooked."

Matt and Martin both from Kendal college, work together under the guidance of Justin Woods at the Castle Green Hotel in Kendal. It was their dinner selection of baked encrusted cod, followed by Alaskan pollack chowder and a main course of poached halibut in red wine, which won over the judges, who included Grimsby MP Austin Mitchell, top seafood chef Mitchell Tonks from the Fishworks restaurant chain and Steve Norton, chief executive of the Grimsby Fish Merchants' Association.

Alaskan pollock chowder

Poached hallibut in red wine

I'm chuffed for the two of them, they both are dedicated, work hard at College and Castle Green. They have every right to be really proud of their performance.

Martin

demos season is kicking off!

Tue, 10 Jun 2008 00:00:00 GMT

fantastic food festivals and foodie events are just around the corner.

The oldest kitchen brigade dinner..

Sat, 24 May 2008 00:00:00 GMT

In one respect i'm glad it's over, but I think i'll miss them a bit..

The best.......

Wed, 07 May 2008 23:00:00 GMT

Each year a huge taste test is held in the North West to establish the best food from Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside. This hotly contested event, attracting over 500 entries is judged by an expert panel including leading North West chefs, national food writers and guest judges.

The winning products form a fantastic taste guide to some of Cumbria’s top artisan food.

The Cumbrians as expected received a bumper crop of awards with thirteen of their products being crowned winners. Furness Fish & Game were also named as North West Fine Food Producer of the Year 2008 for Cumbria. As well as being famous for their Morecambe Bay shrimps, Furness Fish travel to London each week and have a stall in Borough Market.

Furness Fish at Borough Market in London

Lizzie Smith was awarded the prize for best new product for the second year running.

Lizzie outside her work and home!

Kendal Jacksmiths took the overall ‘Best Bakery & Confectionery’ prize for their Plain Flapjack.

Best Alcoholic Liqueur
Moffatts Damson Gin
The Bridge Café and Bistro
Contact: Michael Hales
Address: Newby Bridge, Cumbria LA12 8ND
Tel: 01539 530667 email: mail@thebridgecafebistro.co.uk

Best Jam, Jelly or Marmalade
Blackcurrant Jam
Outreamer Homemade Foods
Contact: James Jackson
Address: Outreamer Cottage, 12 Cliff Road, Sandysyke, Nr Longtown, Carlisle, Cumbria
Tel: 01228 792106 email: outreamer2003@yahoo.co.uk

Best Honey, Curd or Cheese
Damson Fruit Gems
Lizzies Homemade
Contact: Elizabeth Smith
Address: The Bank, Dockray, Penrith, Cumbria CA11 0LG
Tel: 01768 482487 email: elizabeth.smith57@btinternet.com

Best Terrine or Pate
Chicken Liver Pate with Brandy
Brunswick Deli
Contact: Susan Bell
Address: 9 Brunswick Road, Penrith, Cumbria CA11 7LU
Tel: 01768 210500

Best Cold Meat Pie or Savoury Pastry
Black Pudding Speciality Dinky Meat Pie
Cranstons Quality Butchers
Contact: Ashlea Pearson
Address: Ullswater Road, Penrith, Cumbria CA11 7EH
Tel: 01768 868680 email: ashlea@cranstons.net

Best Brownie
More's Muddees
More Pud?
Contact: Patrick Moore
Address: 140 Stainbank Road, Kendal, Cumbria LA9 5BE
Tel: 01539 735557 email: morepud@btinternet.com

Best Hot Pudding or Dessert
Tangy Lemon Pudding
Country Puddings Ltd
Contact: Lynne Mallinson
Address: Lodge Farm, Dacre, Penrith, Cumbria CA11 OHH
Tel: 01768 480864 email: info@countrypuddings.co.uk

Best Bread
Spelt with Roasted Garlic & Chanterelles
Munx Lakeland Bakery
Contact: Aidan Monks
Address: Mill Yard, Staveley, Kendal, Cumbria LA8 9LR
Tel: 01539 822102 email: aidan@munx.co.uk

Best Biscuit
Plainjack Flapjack
Kendal Jacksmiths
Contact: Julie Thomas/Liz Barners Lea
Address: 2 Berrys Yard, Kendal, Cumbria
Tel: 01539 738606 email: mailbacked@aol.com

Best Beef
Dexter Beef Sirloin Steak
Deer 'N Dexter
Contact: Jane Emerson
Address: Old Stoddah Farm, Penruddock, Penrith, Cumbria CA11 ORY
Tel: 01768 480069 email: jane@deer_n_dexter.co.uk

Best Air Dried Meat
Air Dried Beef
Farmersharp.co.uk
Contact: Andrew
Address: Diamond Buildings, Pennington Lane, Lindal-in-Furness, Cumbria LA12 0LA
Tel: 01229 588299 email: farmersharp@farmersharp.co.uk

Best Continental Style Meat
Sliced Cumbrian Smoked Pancetta
Slacks
Contact: Dudley Carruthers
Address: Newlands Farm, Raisbeck, Orton, Penrith, Cumbria CA10 3SG
Tel: 01524 411611

Best Prepared Fish
113g Morecambe Bay Potted Shrimp
Furness Fish and Game
Contact: Clare Worrall
Address: Moor Lane, Flookburgh, Grange Over Sands, Cumbria LA11 7LS
Tel: 01539 559544 email: furnessfish@yahoo.com

Table for 30, no clouds please...what a blast!

Tue, 06 May 2008 23:00:00 GMT

What a fantastic event it turned out to be. I was there, having slept on the summit and got up for sunrise, fully armed with digital cameras, so here is the link to the video I have just posted. You'll need Flash 8 and a decent broadband link! - The still piccies are below - my original blog is below that - for info.

The first course was a wild mushroom and wild garlic soup served with home made bread. This was followed by a confit of seared roast lamb and seared best end of lamb served with damson and rosemary jus. There was also a vegetarian option of roasted butternut squash, pinenut and ricotta crumble. The meal finished with a Grasmere Gingerbread and white chocolate cheesecake served with an orange and crystallised ginger salsa.

Enjoy - Martin

Gordie Oliver from Air Ventures Paragliding, he handled the logistics of getting up, staying up and attached and getting down. He's the Northern sites officer for the Cumbria soaring club.

Paul Chuter from All Terrain Vehicles, Cockermouth supplied the two great little quads that towed the trailers full of gear. We went up to Skiddaw House, then up the side of the fell to the summit of Skiddaw.

The three tents were placed a couple of hundred metre shy of the top.

In the morning I was greeted with the most incredible sunrise and views.

Chef Peter Sidwell runs the Good Taste Cafe in Keswick, he had Kylie Overton working with him on the Wednesday and Dan Grimshaw on the Thursday.

Diners were led up the mountain by Everest climber Tim Mosedale, he also served the champage.

With the wind gusting to 29mph, fortunately the rare lamb with asparagus and new potatoes stayed on the plate.

Of course the guests were dressed for the occasion.

Ok, so Gordie did a little "extreme dish washing", just to please the adoring press.

Whilst Peter enjoyed a well earned beer.

It was truly a blast! - Thanks.

Martin

If you like a walk and love your food and have Wednesday the 14th of May free, then sign up for a meal at what will be, albeit temporarily, the highest restaurant in the Lake District or for that matter the UK. Yes, if you fancy having a truly local meal atop Skiddaw at over 3000 feet, then be quick, the 30 places will be snapped up.

It promises to be a riot, well that is if history repeats itself. Robert Southey from Keswick last dined there with a group of friends in 1815. Strictly speaking they had a bonfire and a booze up on the summit in honour of the Battle of Waterloo. He was accompanied by Lord Sunderlin who rode up the hill on a horse whilst his wife walked. Wordsworth was amongst the band of merry hikers, with his wife, sister and eldest son along with five other friends, various neighbours and three maid-servants.

"We roasted beef and boiled plum-puddings there ; sung ' God save the king' round the most furious body of flaming tar-barrels that I ever saw ; drank a huge wooden bowl of punch ; fired cannon at every health with three times three, and rolled large blazing balls of tow and turpentine down the steep side of the mountain. The effect was grand beyond imagination."

The Punch they were drinking was being diluted with hot water from a kettle, which Wordsworth accidently kicked over and quietly skulked off. He was sporting a rather conspicuous red cape and so was quickly named as the culprit. After a little teasing from the group he was let off the hook but the drinks had to be consumed neat. Half of the party ended up inebriated. When it was time to descend all the torches were lit at once, and they left a trail of blazing rope and tar marking the path to the bottom.

"One fellow was so drunk that his companions placed him upon a horse, with his face to the tail, to bring him down, themselves being just sober enough to guide and hold him on. Down, however, we all got safely by midnight ; and nobody, from the old lord of seventy-seven to my son Herbert, is the worse for the toil of the day, though we were eight hours from the time we set out till we reached home."

Maybe this time it will be different, the diners will be led up the mountain by local guide Tim Mosedale who has also climbed Everest. As far as I know there will be no horses. The food will be prepared and cooked by Keswick Chef Peter Sidwell who is going to create a veritable feast out of local ingredients.

This event is right up our street, so I'm going to get my video out and record the fun. A fellow paragliding pilot, Gordon Oliver from Air Ventures will be responsible for getting the catering equipment and the Space Station tents up in time for service. All part of the fun during Keswicks Mountain festival in May.

To book, call Peter at his Good Taste cafe in Keswick on 017687 75973.

For more info about Peter Sidwell, click here.
For more info about the Keswick Mountain Festival, click here.

Martin

Open Day at the Cookery School...

Sat, 12 Apr 2008 00:00:00 GMT

My favourite day..

The Oldest Kitchen Brigade in the World !!

Sun, 06 Apr 2008 23:00:00 GMT

A Bit like " Jamies 15 " But " Nicks 13 "

Spanish shell fish heaven

Sat, 05 Apr 2008 23:00:00 GMT

If I was asked what is my favourite seafood, I would instantly reply clams, in particular venus clams and the like. The great fishmonger in Kendal often carries butter clams, which are excellent too. I bought about 750 grams (for about 5 pounds, which I think is very reasonable) and some fresh crevettes the other day, and proceeded to cook both Spanish style.

I've been watching a Cooks Tour of Spain on Channel 4 lately, with the unique Tomasina Miers. She first appeared (at least I think so) in the Wild Chefs or whatever it was called last year - when they came to the Wild Boar in Crook and cooked grey squirrels for the unsuspectiing locals (my husband and friend from California among them). Anyway, I found her a bit bizarre in that, but she is really growing on me. She has obviously lived in Spain for some period of time, because she speaks the language beautifully. All the recipes are really simple, using fantastic ingredients, and after trying the Gallician clams with cannellini beans, I'd almost proclaim her a hero.

This is what went into the dish (plus cannellini beans, which seemt to have gone AWOL in this photo):

And this is what it looked like served – it was just devine, the combination of the beans and the clams, fantastic!

The following day I made Gambas al Ajillo, as per recipe in the trusted Moro cookbook. They came out pretty delicious too – Martin preferred them, while I think the clams were just the tops.

Great Greek Easter lamb

Wed, 26 Mar 2008 00:00:00 GMT

The most relaxing thing to do during luxury long weekends such as Easter is to cook. And while I love trying new things, I also like when they are not too complicated. For this Easter Lunch I found the perfect recipe in newly acquired Rick Stein's Mediterranean Escapes.

It's full of great, simple flavours, and pretty easy-to-get-your-head-around recipes to boot. The recipe I did was for Lamb Kleftiko, a traditional Greek dish, slow cooked in the oven for three hours. The great thing was, there was no pre-frying, browning of meat or anything, the most complicated thing involved was peeling the potatoes! The recipe uses shoulder of lamb, I got some on the bone, some off, but in hindsight, I think you should stick to just on the bone, to keep the juiciness.
The main flavours came from dried and fresh oregano, fresh bay leaves, a whole head of garlic (no need to peel the cloves!) and lots of juice of lemons.
This is what it looked like before it went in the oven. It was a great success with everyone, including 1,5 year old Luke, who loved the super tender meat and lemony, greasy potatoes.