BaxterStorey chefs enjoyed a live theatre demonstration focused on sustainable cooking methods, from Ben Tish, culinary director at The Stafford, London.
Hosted at 10 Fenchurch Avenue, the masterclass was one of a series this year giving our chef teams an audience with some of the industry’s greatest chefs to ask questions and learn key techniques.
Classically trained, Ben recently opened ‘Norma’, a Sicilian-Moorish influenced restaurant in the heart of Fitzrovia, London; and used the afternoon to serve up mouth-watering sample dishes from the unique menu.
Roast monkfish, braised courgettes, English yellow and Sicilian trombetta courgettes with dill and crispy capers
Grilled salt marsh lamb, salt-baked carrots, beets, olive and mint
Chef trainer at Brigade, Leon Seraphin said: “Ben’s demo was so inspiring – he’s all about using simple ingredients to create a delicious plate of food. I’m going to share what I’ve learnt today with my apprentices back at Brigade”.
Executive chef Ryan Percopo and chef de partie Marcin Slupek were also there to share their fool proof tips for making fresh pasta. They demonstrated two dishes including tagliatelle vongle with clams, chilli, white wine and garlic and a raviolo with spinach, ricotta and egg yolk, topped with pangrattato.
Ryan said: “The top tip to making great pasta is to make sure you start with a dry pasta mix. When you’re mixing the ingredients, you want them to just bind together. Then knead it by hand to finish it off to activate the gluten”.
Michael Sullivan, director of Cloud and Service Management at 10 Fenchurch commented: “I’ve had a fantastic afternoon, we’ve had some brilliant chefs come along from BaxterStorey and Norma to cook some delicious food. I’ve been inspired to visit some new restaurants in London and try some new food”.
Thanks to our suppliers Paul Rhodes Bakery who gave chefs a taste of their new Mastercrafted Autumn range including fruit sour loaf, seeded porridge sour and chocolate buckwheat cake. And Goodfellow’s who brought fresh ideas to the table as they showcased their latest trends in tableware, including their quirky iron pipe risers.
Interested in attending our next culinary experience? Keep an eye on the training calendar, limited spaces available.