Supporting our farmers is the key to getting through the recession We’re no longer a major player on the manufacturing field: Our glory days of having the world’s financial capital status in London have taken a healthy knock with all the effects of the recession. In the past 12 months here in the UK, we... Read More

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This year's international panel of 13 highly esteemed judges from nine countries tasted more than 620 wines from 110 wineries over the course of 3 days and awarded a total of 369 medals and 18 trophies.

Santiago, 14th January 2011 - The top spot at last night's Gala Awards Cermeony in the Santiago Paperchase was taken by Tabali Reserva Especial Syrah 2008 from the Limari Valley, which won the trophy for Best in Show, reflecting once again the high quality of Syrah from cooler climates in the north of Chile.

Vina Leyda also put on a stellar performance winning 5 out of the 18 trophies awarded, with their Garuma Sauvignon Blanc winning best Sauvignon Blanc and Best Value White. The Best Value Red trophy went to Vina Mayu Elki Syrah 2008 from the Elqui Valley.

The fact that all three top winners come from cool-climate regions shows the judges' priorities and preference for innovative, unique, and refreshing wines. Michael Cox, Wines of Chile's UK Director said, "These results represent a clear reflection of the exciting trends that modern Chilean winemaking has been following in the recent past-cooler sites, special terroirs, old vines, and innovative varietal blends. To have all these styles from one country reinforces Chile's diverse credentials, and makes it the envy of the wine world."

This year's Awards broke with tradition and instead of inviting a panel from just one country, Wines of Chile brought 13 distinguished judges from Chile's major export markets: Jorge Lucki (Brazil), Shari Mogk-Edwards (Canada), Francois Primeau (Canada), Jeannie Cho Lee MW (Hong Kong-China), Kyoungja 'Corinne' Eom (Korea), Tomoko Ebisawa (Japan), Andreas Larsson (Sweden), Steven Spurrier (United Kingdom), Oz Clarke (United Kingdom), Josh Raynolds (United States), Josh Greene (United States), and Michael Schachner (United States), as well as Chile's own Master Sommelier, Hector Vergara.

After three days of tasting, they awarded medals to 60% of the more than 620 wines from 110 wineries that participated in Chile's most important wine event of the year. The final results returned 41 gold medals, 131 silver medals, and 197 bronze medals, and 18 Best of Category trophies, which not only validates the quality of Chilean wine, but also helps raise the country's visibility and strengthens the Country Image.
Wines of Chile Managing Director, Juan Somavia said that "Inviting an international panel rather than continuing with the single market panels we have used in the past, allows us to create opportunities in Chile's priority markets and proceed in accordance with the recently launched Wine Industry Strategic Plan for 2020, which aims to position Chilean wine in a world-class category and strengthen the image of Chile."

Chile's wine industry has set the goal to become the Number One producer of sustainable and diverse premium wines from the New World, reaching exports of bottled wine of US$3 billion by the year 2020.
Sustainability is an important element of the Plan 2020. "We are convinced that we must embrace sustainability in every one of the industry's production areas in order to fully face the major environmental challenges that lie ahead. Making the move to sustainability by caring for the environment, our workers, and our communities is one of the fundamental pillars of the Plan," said Juan Somavia.

As part of this commitment, the 8th Annual Wines of Chile Awards was 100% Carbon Neutral. As a means of offsetting the CO2 emissions associated with the event and reduce its carbon footprint Wines of Chile will be donating 300 fruit trees to establish a park in one of Santiago's poorer neighborhoods. This much-needed green space, or "green lung," will produce oxygen for many years and simultaneously provide the community with a new gathering place and source of entertainment.

The winners of this year's Annual Wines of Chile Awards are:

Best in Show Trophy
Vina Tabali Reserva Especial Syrah 2008, Limari Valley

Sparkling Trophy
Vina Valdivieso Extra Brut Rose Sparkling Wine, Curico Valley

Sauvignon Blanc Trophies - joint Trophy winners
Vina Leyda Single Vineyard Garuma Sauvignon Blanc 2010, Leyda Valley
Vina Casas del Bosque Pequenas Producciones Sauvignon Blanc 2010, Casablanca Valley

Chardonnay Trophy
Vina Cono Sur 20 Barrels Limited Edition Chardonnay 2009, Casablanca Valley

Other Whites Trophy
Vina Leyda Single Vineyard Neblina Riesling 2009, Leyda Valley

White Blends Trophy
Vinedos Emiliana Winemaker's Selection Chardonnay/Viognier/Marsanne 2009, Casablanca Valley

Rose Trophy
Vina Leyda Single Vineyard Loica Pinot Noir Rosé 2009, Leyda Valley

Pinot Noir Trophy
Vina Leyda Lot 21 Pinot Noir 2009, Leyda Valley

Merlot Trophy
Vina Cono Sur 20 Barrels Limited Edition Merlot 2009, Colchagua Valley

Syrah Trophy
Vina Tabali Reserva Especial Syrah 2008, Limari Valley

Carmenere Trophy
Vina De Martino Alto de Piedras Single Vineyard 2009, Maipo Valley

Other Reds Trophy
Vina De Martino Limávida Single Vineyard 2007, Maule Valley

Red Blends Trophy
Vina J. Bouchon Mingre 2008, Maule Valley

Cabernet Sauvignon Trophy
Vina Haras de Pirque Elegance Cabernet Sauvignon 2007, Maipo Valley

Late Harvest Trophy
Vina Valdivieso Eclat Botrytis Semillon 2007, Curico Valley

Best Value Red Trophy
Vina Mayu Elki Syrah 2008 , Elqui Valley

Best Value White Trophy
Vina Leyda Single Vineyard Garuma Sauvignon Blanc 2010, Leyda Valley

A North Wales hotel is setting up a culinary academy in Spain using its links with the world's greatest restaurant.

The new cookery school on the Costa Brava will be an extension of the four-star Oriel Country Hotel and Spa in St Asaph.

It will be located in the heart of Roses, the town which is home to the globally renowned El Bulli, the Michelin three-star restaurant run by Head Chef Ferran Adria.

Ken Saltrese, principal owner of the Oriel, has owned a house in Roses for 30 years and has spent close to a decade developing a culinary bond between his business in North Wales and the wealth of gastronomic expertise on offer in the town where he spends up to six months of the year.

It began when he sent his then head chef to stay at his Roses home and learn from some of the Michelin starred masters who have restaurants there.

Mr Saltrese said: "El Bulli is just down the road from where I live. It is a destination restaurant, and we used to go regularly when it had two or three Michelin stars.

"It is a fantastic place but now it is so famous, I cannot get in any more which is a great shame.

"But many of the people who have worked there have left to set up their own businesses and I have got to know a number of these chefs.

"So I thought about sending our own head chef over to stay at my home to meet these other chefs."

He added: "Being a chef is a difficult job, it is hot and sticky and they work like hell and they only see the four walls around them for hours on end and so one of the things I wanted to do was to get our chefs out from there and let them see what else is going on elsewhere."

Since that time, he has sent five chefs to the town, including Salvatore Tassari, 28, the Oriel's current head chef who will be in charge of running the new school. There they have had the fantastic opportunity to be taught by masters of their industry who have learned their skills in the kitchens of El Bulli and now run Michelin starred restaurants of their own.

Mr Tassari came to Britain from Naples in 1991 aged 10. He has worked in Michelin starred restaurants in both Britain and Australia, including the Chester Grosvenor Hotel, and he has his own memories of being in the heart of Roses' culinary culture.

He said: "It is absolutely fantastic, amazing, that this little town on the coast near the border with France, how much quality is there food wise. It's amazing how many good restaurants are there. I was overwhelmed by that side of things."

Now he is keen to share his Roses' inspired experiences with both young professional chefs and amateur cooks at Oriel's new school.

He said: "Cooking is a passion and a part of life for me, from growing up in Italy where food is a big part of the day. Sometimes when I see friends of mine and they have no idea how to cook, it pains me! Just to show someone how to cook something properly in a pan, or cook an egg, it gives me pleasure.

"It helps them feel good about themselves too."

The aim is to launch the new school in the Autumn and run a course for 8-10 people. Guests will stay in beachside apartments and their class room will be a fully equipped catering kitchen borrowed from one of Mr Saltrese's chef friends whose restaurant will still be shut for the winter months.

Following various classes from Mr Tassari and guest chefs from the Roses' region, the student guests will be encouraged to sample the fabulous food and drink found in the area.

Mr Saltrese said: "Over the seven or so days that people are there, they won't be just in the kitchen working all the time. We want to combine it with a flavour of Spain, tasting the cuisine and enjoying trips to the fabulous vineyards."

If the courses are successful, the future aim is to buy a farmhouse style property in the countryside close to Roses from where the school will be run alongside luxury style accommodation and a spa.

Mr Tassari, a father-of-one, said the new school will be a fantastic new career opportunity for him.

He said: "It is going to mean a lot of stability for myself in the future and for my family. I have always wanted to own my own place but I feel like I don't really need to now because there is always something to look forward to with my job at Oriel."

His boss, Mr Saltrese, who lives in Pinner, north west London, bought the hotel, on Upper Denbigh Road, 13 years ago in partnership with his nephew, Gary Seddon.

Mr Saltrese said: "When we took it on, it was falling to pieces. It was shabby, dull and lifeless and we have spent some millions doing it up."

The hotel now also has its own gastro pub down the road in the village of St Asaph called The Bridge where much of the Roses' inspired cuisine is featured on the menu.

The culinary school, which is the latest venture for the hotel, embodies one of the most important aspects of the Oriel Hotel's business ethos - training and development for all dedicated members of staff.

A former director of personnel for Rank Xerox, Mr Saltrese had responsibility for a £30 million training and development budget. He saw first hand the importance of investing in your employees and he has taken this very personally in his own business venture not just for his chefs but for all those who help run his hotel. His education principles are shared by the man he employs to run his hotel for him, Justin Tilley, who has worked in the industry all over the world, including Africa and Germany.

Mr Tilley, 43, who is married with two children, said: "A large portion of our budget is training and to decide who to train and how to train them."

He added: "If a member of staff finds something they are interested in improving, then we will invest in them."

Now by giving their own head chef a new chance to emerge from Oriel's kitchens, they are in turn giving others with a passion for good food and cookery a unique chance to learn and develop.

On the 25th January each year, the world joins Scotland to celebrate the life and work of Scotland's national bard, Robert Burns, on Burns Night.

Top Scottish chef, Shirley Spear, shares her recipes for the perfect Burns Supper including a mussel brose to start and her famous hot marmalade pudding to accompany the traditional haggis main course.

Shirley is an ambassador for Scotland's Year of Food & Drink which is being celebrated until the end of May 2011. She is also a cook book author and owner of the award winning restaurant with luxury accommodation, The Three Chimneys, on the beautiful Isle of Skye.

Recipes:
Mussel Brose Recipe
Haggis, Bashed Neeps and Tatties
Hot Marmalade Pudding recipe and Drambuie Custard

Abalone. Nature’s mother of pearl Just over 12months ago, the British Hospitality Association arranged for a demonstration of Irish Abalone, by 2 of their producers: http://www.toweraqua.com/ and http://abalone.ie/ at Divertimenti in London. They were the guys and ladies that came from Ireland to launch the product here in the UK to the British Hospitality Association.... Read More

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Are chefs the new Gods of rock and roll? Some people might think this is a cheeky question. It is. You cannot go a day in this life without there being a verbal and physical assault on your senses. Whether it’s on TV with the latest celebrity chef or your weekly/ monthly magazine proclaiming a... Read More

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Salmon and crab Ceviche (pronounced ‘ she-veesh’) Y=10 Ingredients: 300g Finely diced red onion 300g Finely diced tomato flesh 15ml Tabasco sauce/ homemade peri-peri 15ml Castor sugar 600g Diced loin of fresh salmon (sea trout/ sashimi-grade tuna alternatives). If using crab as well, reduce volume by 200g. (200g Pasteurised white crab meat)- optional. 20ml Chopped... Read More

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Growing up in the small fishing village of Hout Bay, in Cape Town, it wasn’t possible to escape the lure of the sea and its wonderful produce. From the evenings spent on the beach watching the trek fisherman haul in their nets to lazy days spent fishing off the harbour walls attempting to hook anything... Read More

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More people than ever are tucking into delicious Welsh food and drink according to new research commissioned by the Welsh Assembly Government.

Nine out of ten people questioned were able to name at least one Welsh food, highlighting the year on year increase in awareness and purchasing of Welsh food and drink among consumers, which is now at its highest level since 2005.

Conducted across the UK over the summer the survey shows a rise of 11% over the past 12 months in awareness of Welsh produce (83%), with the purchase of Welsh food an drink by Welsh consumers rising to 85% - the highest ever level.

Said Rural Affairs Minister, Elin Jones, "These responses are very encouraging indeed and bode well for the Welsh food and drink industry. A tremendous amount of work has gone into - and continues to be done - promoting Wales as a producer of high quality and flavoursome food.

"I recently launched the new overarching Food Strategy for Wales - "Food for Wales, Food from Wales 2010-2020'. It sets out a clear direction for those throughout the chain enabling the industry to grow in a sustainable and profitable manner over the coming decade and represents the best possible way forward.

"It is a long-term, ambitious, and proactive agenda to address the challenges ahead for food and farming and it includes cross-cutting strategic issues such as health, food security, sustainability and rural development."

The new research coincides with the climax of a Wales-wide tour by the True Taste Kitchen Award Winners Roadshow. The Roadshow, which visited 15 locations during November and December, is a joint promotion between Wales the True Taste Food & Drink Awards winners and the Welsh Assembly Government which manages the prestigious annual awards.

Meanwhile the survey reveals attitudes towards Welsh food and its quality and taste continue to be positive, as are those towards Welsh restaurants. Three quarters of those questioned found Welsh menus appealing.

Specifically there has been a 'significant' improvement in the amount of Welsh produce bought by consumers living in the South Wales Valleys with the Llynfi Valley area in particular supportive of Welsh food and its impact on the local economy.

Breaking Bread and hot cross buns There’s something about the smell of freshly baked bread that livens up the senses. Well mine in particular. I’m sure yours too. The memories come flooding back as though it were yesterday, as a toddler sitting at the foot of my mother and hearing the clatter of pots, pans... Read More

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