by Paul Askew
13. May 2009 05:03
Simon Salt the winner of North west young chef in 2008 and so the first chef to receive the bursary from the Home Grown book has just returned from San Sebastian and a ‘life changing’ two weeks. Simon was at Mugaritz (2 Michelin Stars) and then with my own favourite, Berasetgiu (3 Michelin Stars). Simon’s two work experiences just made the whole the project from the book so worthwhile and it was great to be able to see first hand the excitement and energy Simon brought back with him.
Just had a Chef’s Adopt a School day with Andy Pimberely from Claremont farm at Brookhurst Primary school on the Wirral. He brought the asparagus and watercress and talked about their growth. I made a barley risotto with some natural smoked haddock, celery, asparagus, carrot, onion and garlic with low fat crème fraiche. Parents had arrived by this time and we were able to eat and celebrate the school achieving Healthy Food Status. The scheme 'Chefs Adopt a School' is the Academy of Culinary Arts charitable long term project, they have set days per year in school and bring a the hands on approach that focuses on respect for foods, understanding taste, the provenance of produce and how we turn ingredients into a dish. A previous session had been a trip to Claremont Farm where the children picked the vegetables themselves and learnt about the wildlife in the fields. Later in the day we cooked everything they had gathered.
On a recent weekend in Dublin for the Six Nations Match. I managed to make eight rugger buggers into gourmands for a day. For a birthday treat among us I suggested we go to Richard Corrigan’s Bentleys. I had great enjoyment with watching big boys wince and pucker in the face of an oyster. Five hours later these guys, fearless crushers on the field, overcome some pretty wimpish eating fears and tucked into a fantastic menu from fish pie to scallops becoming bon viveurs by the Irish cheese board and vintage port finish. Over the port we decided to create a Six Nations dining club and eat out every month, with TLCW. For our second lunch last week, a 5 course taster menu with my own personal bottle of Wiesse & Krohn Colhieta 1966 port. Serious eating and enjoyment had by all.