Sharpen your food and wine knowledge with masterclasses led by celebrity chef – Mike Robinson and wine Expert and MW – Susie Barrie.

2.30pm-2.40pm: Welcome drinks and canapés and an introductory talk
Find out what delicious goodies you can make for your picnic baskets this summer, and talk to the experts about the DTO products

2.45pm - 3.15pm: Class 1: Parma Ham and Parmigiano-Reggiano cheese Masterclass –Picnic foods and wines for summer sporting events

3.25pm – 3.55pm: Class 2: Burgundy, Port and Douro Valley wines Masterclass – Spring and Summer social drinks

4.05pm – 4.35pm: Class 3: Parma Ham and Parmigiano-Reggiano cheese Masterclass – Summer Entertaining: Top tips and Easy Ideas

4.45pm-5.15pm: Class 4: Burgundy, Port and Douro Valley wine Masterclass – The Perfect summer evening wines with food matching ideas

5.15pm – 5.30pm: Drinks Reception with Parma Ham and Parmigiano-Reggiano cheese canapés and Burgundy, Port and Douro Valley wines. Experts will be on hand to answer any questions.

Places will be on a first come, first served basis, so hurry to book your place now.

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Budding chefs and food lovers have a packed menu to choose from over the next few months in Eastbourne as the resort’s Culinary Arts Studio introduces new evening demonstrations designed to set taste buds alive.

From combining flavours and spices with Pan Asian Cooking to Eating Humble Pie, and from learning how to use all of the meat with Butchering and Cooking Meat to a Mystery Basket, an evening finding out how to produce wow factor dishes with a versatile mix of ingredients. Eastbourne will be hosting a series of exciting evening events from March to May this year, with those attending invited to learn from the best with professional Chef Steven Cooke leading the demonstrations with lots of tasters, recipes, and questions and answers throughout.

Eastbourne Borough Council Cabinet Member for Tourism, Cllr Susan Morris said “The new cookery demonstrations from the Culinary Arts Studio are a fantastic idea for the spring months ahead and the perfect excuse for a fun evening out, while learning some great culinary skills at the same time! The Studio is a state-of-the-art commercial kitchen and anyone attending will be able to view top techniques up close, before taking recipes home to try out for themselves.”

With spring fast approaching and the evenings getting lighter the new evening demonstrations offer an alternative night out for both residents and visitors.

Located at the Eastbourne campus of the University of Brighton, the Culinary Arts Studio is located in a beautiful position at the foot of the South Downs and offers a unique experience for anybody visiting the town.

Taking place on Wednesday evenings from 6.30pm – 9pm the courses make a great excuse for a mid-week break and leave visitors with the day free to explore the seaside resort.

By day, budding chefs can be inspired by a vast selection of local restaurants including the award-winning Hungry Monk at Jevington, famous for inventing the Banoffi Pie, or explore local food and drink makers including the nearby English Wine Centre or Middle Farm, home to the National Collection of Cider and Perry.

The Culinary Arts Studio evening demonstrations cost just £25+VAT and include the chance to sample dishes, take recipes home, and pick up tips from Chef Steven Cooke.

Following six successful years of operation on Crown’s riverside, Crown’s revered and respected restaurant, the brasserie by Philippe Mouchel, will cease to operate as the brasserie by Philippe Mouchel on 30 June 2010.

The end of an era of one of Melbourne’s most awarded restaurants was a mutual decision between Crown and the restaurant’s chef, Philippe Mouchel.

Crown’s Chief Executive Officer, David Courtney, commented, “Crown has enjoyed the partnership between Philippe Mouchel and our food and beverage operation and we wish Philippe every success in the future. His contribution to the industry has been significant. His knowledge and competence as a chef is exceptional and we thank and congratulate him for his achievements and far-reaching acclaim received during his tenure at Crown.”

The brasserie by Philippe Mouchel was awarded one chef’s hat in the prestigious The Age Good Food Guide in every year of the restaurant’s operation. It was also named Best European Restaurant in Victoria at the Restaurant and Catering Association of Victoria’s Awards of Excellence and was repeatedly recognised in the annual Australian Gourmet Traveller Restaurant Guide.

Since his return to Melbourne in June 2004, Philippe Mouchel has been pleasing palates with his consistent dishes underpinned by faultless French technique tempered with contemporary tastes and textures.

“Cooking is my passion and pleasing diners brings me great pleasure. I enjoyed returning to Melbourne and indeed my time at Crown. I appreciate the recognition and acknowledgement for our efforts to create a classic, yet contemporary brasserie which hums with activity. It’s now time to focus on producing a cookbook and other projects,” remarked Philippe Mouchel.

Reviewers unanimously agree that Philippe is a talented and inventive chef who creates balanced dishes including chicken liver gateau as well as popular French classics such as first-rate rillettes and terrines, duck breast a l’orange and steak tartare.

The restaurant’s most ordered dishes are prawn fritters with crispy brick papillotte with spicy tomato condiment and pan-fried Porterhouse or pan-roasted rib eye steaks.

Guests will be able to continue to enjoy the brasserie by Philippe Mouchel until 30 June 2010. The restaurant is hosting visiting American chef, Josiah Citrin from Los Angeles’ two Michelin Star restaurant, Melisse, during the Melbourne Food and Wine Festival from 16- 23 March. The restaurant is also hosting a wine dinner with Philippe’s close friend, winemaker Dominique Portet during the annual festival of food and wine.

George & Dragon at Ightham named Kent’s Best Gastro Pub

The George & Dragon in Ightham near Sevenoaks was presented with the accolade for Best Gastro Pub, at a glittering awards dinner held at Ashford International Hotel on Thursday 28th January.

The Kent Restaurant Awards 2009, in association with OrderOnlineNow.co.uk and sponsored by Vertex Law, were unveiled at a Ashford International Hotel attended by more than hundred guests, including BBC TV presenter and renowned local foodie - Kaddy Lee-Preston.

The pub is run by husband and wife team Mark and Fiona Harris plus Executive Head Chief Simon Brazier.

“To achieve such a prestigious accolade is tremendous recognition of the efforts of our entire team,” said Fiona, “adding we’re also blessed by having such fantastic suppliers on our doorstep.”

Indeed the Awards’ judges scored The George & Dragon highly for its use of local and seasonal ingredients. Local suppliers include
HW Coldbreath family butchers, Penshurst Fine Foods, Linton’s Seafood,
Chapman’s Fresh Fish, Hadlow College and Chart Farm.

The judges notes commented: “We were searching for Kent’s Best Gastro Pub – not a fine dining restaurant housed in a former public house, with a sorry excuse for a bar. Apart from Simon’s Brazier’s unique menu, artistry and exceptional cooking skills - we were struck by the atmosphere you only find in a an early sixteenth century, with period features, and a welcoming landlord and landlady embedded in the local community. Regulars coming in for a morning constitutional with their dogs, the friendly efficient service, crackling log fires and a decent pint were the final clinchers.”
The George & Dragon competed in a strong category with a final shortlist including its sister pub The Harrow at Hadlow also run by the Harrises. Other finalists were: World’s Wonder Free House – Warehorne, Tiger Inn – Stowting, Yew Tree Inn – Sandling, Ivy House – Tonbridge and Bull Inn – Benenden. The Mulberry Tree at Boughton Monchelsea and The Sportsman – Seasalter competed in the Best Gourmet Restaurant category.

The evening was hosted by the renowned after dinner speaker - Bob “the Cat” Bevan, MBE. Wines were supplied by Hix & Buck which are also served on Channel 4’s F Word TV programme.

The George & Dragon is no stranger when it comes to collecting awards. It was the winner of Shepherd Name Wine Pub of The Year 2008.

The evening got of to an inauspicious start for the eventual winner of Best Gastro Pub award, however. During his preamble, compare Bob “the cat” Bevan gave an apocryphal account of his journey to the ceremony. Joking that he has stopped en route for quick pint of a “revolting” pub, also called ‘The George & Dragon where he was served by a miserable landlady, Bob asked, “Where’s George.”

The full list of Kent Restaurant Awards winners:
Best Café
Age & Sons Cafe-Bar – Ramsgate
Best Takeaway
Prince of India - Faversham
Best Oriental Restaurant
Thai Square - Sevenoaks
Best International
Buenos Aires- Maidstone
Best Indian Restaurant
Raja of Kent – Tenterden
Best Italian Restaurant
La Magnolia - Ramsgate
Best French Restaurant
Le Restaurant Fabrice - Teynham
Best English Restaurant
Richard Phillips at Chapel Down - Tenterden
Best Gastro Pub
George and Dragon – Ightham
Best Hotel Restaurant
Eastwell Manor - Ashford
Best Seafood Restaurant
Hythe Bay Seafood Restaurant - Hythe
Best Gourmet Restaurant
Thackeray’s - Tunbridge Wells

There were also three special awards for:

Best Newcomer
Eddie Gilberts – Ramsgate
Best Wine Cellar
Montrose – Tunbridge Wells
Best Launch
Harvey’s - Ramsgate

Lake District takes its place on top table of England’s best Michelin Star restaurants

The Lake District has been named as one of the most prestigious places in England for fine dining as well as being a standard setter for the whole of the North West.

In a league table of the counties with the most Michelin-starred restaurants – Cumbria makes it into the top five in the whole of England with a staggering four establishments each achieving a star apiece. Three are in the Lake District and the other is just on the fringe of the national park in Cartmel.

Only Kent, Yorkshire and London fare better and Cumbria is tied in joint-fourth place with Devon, which also has four Michelin Star restaurants. Across the North West, Cumbria also leads the way with the likes of Cheshire, Lancashire and Merseyside each just having one Michelin star restaurant.

Cumbria also has as many Michelin star restaurants as the whole of Wales, more than Northern Ireland and just two less than the Republic of Ireland. The figures are contained in the new 2010 Michelin Guide to Great Britain and Ireland, the results of which are annually announced in January.

Cumbria’s position on the nationwide food map has been bolstered this year after The Samling at Windermere successfully won back its Michelin star following its takeover last year by the prestigious Von Essen hotel and country house hotel group. Its sister hotel, The Sharrow Bay at Ullswater, also won a Michelin star. They join regular winners The Holbeck Ghyll, Windermere and and L’Enclume, Cartmel, to make up Cumbria’s leading four.

The Sharrow Bay, has won the Michelin star accolade 14 times in as many years and Lakes-based marketing manager Sam Hall of the group, described the double win as "fantastic news."

Holbeck Ghyll Country House Hotel has won it every year since 2000. Since establishing L’Enclume in 2002, restaurateur Simon Rogan has won a Michelin star every year since 2005.

Michelin star restaurants lure gastronomes from all corners of the globe and are famed for offering the crème de la crème of eating and dining experiences – particularly with international visitors.

Cumbria only has a population of half-a-million and the Lake District just over 42,000. While Cumbria is one of England’s largest counties it is also one of its least urbanised making its culinary prowess even more significant.

Ian Stephens, Chief Executive of Cumbria Tourism, said: “To have such a concentration of food excellence in the area is a prestigious honour for Cumbria’s restaurant and hotel industry. It also means our visitors and residents have the luxury of choice for somewhere special to dine that is among the most select company in the country.”

The Lake District and Cumbria has already been declared one of the best places for fine dining in the whole of the UK in the new gastro lovers’ bible, the Good Food Guide 2010.

Compiled by the scrupulously independent Which, it recommends a total of 28 great dining destinations across Cumbria – an increase of five on the 2009 edition.

Two restaurants make it into the prestigious Top 50 Best Restaurants in the UK– the critically-acclaimed L’Enclume, Cartmel, at #13 and the Holbeck Ghyll, Windermere at #23.

In the 2010 guide, Holbeck Ghyll is also listed as one of only six places in England with what the guide describes as a “Notable Wine List.”

Since the guide was founded in 1951, two restaurants have featured regularly almost every year – the Sharrow Bay, which has appeared 49 times in the last 59 years, and the Rothay Manor Hotel at Ambleside, for 41 years. White Moss House at Grasmere has also notched up 37 years in the guide.

Each establishment featured in the guide is awarded a “cooking score” out of ten. However, even a modest score of one is considered a significant achievement in the Good Food Guide.

Overall, Simon Rogan who runs both L’Enclume its sister eaterie in Cartmel, Rogan and Company, achieved the best score in Cumbria – notching eight out of 10.

A score of eight is described as: “A kitchen cooking close to or at the top of its game. Highly individual showing faultless technique and impressive artistry in dishes that are perfectly balanced for flavour, combination and texture. There is little room for disappointment here.”

Hamilton Island’s (hamiltonisland.com.au) prestigious Great Barrier Feast series kicks off in 2010 with a very special culinary weekend event from 12th – 14th March hosted by famed Australian chef, Tetsuya Wakuda.

Taking place across two of the Island’s premier venues – the exclusive qualia resort (qualia.com.au) and the newly opened Hamilton Island Yacht Club, Tetsuya will be joined by both renowned Australian wine critic, James Halliday, who is selecting all the wines for the series, and former MasterChef Australia presenter, Sarah Wilson as emcee.

Commencing with a beachside welcome dinner, the Great Barrier Feast will include master classes and a champagne lunch at the Yacht Club featuring a Q&A session with Tetsuya.

The weekend will conclude with a showpiece dinner at qualia in which the host will take guests through the preparation of his dishes directly from the kitchen, visible through a live camera link-up. Tetsuya's culinary delights will be complemented by premium wines personally selected for each meal by James Halliday, who will also be providing tasting tips throughout the weekend.

An annual fixture in the Hamilton Island calendar, Great Barrier Feast has taken on a new format for 2010. Now comprising of three chef’s table weekends held throughout the year, these exclusive events will continue to showcase Australia’s finest food and wine in a stunning setting in the heart of the beautiful Whitsundays.

Over the years the Great Barrier Feast has cultivated a reputation as one of Australia’s most intimate and prestigious, not to mention tropical food and wine festivals. Flair, fine dining and indulgence combine with a mix of tastings, master classes and demonstrations.

The dates for the remaining two chefs table weekends, taking place in July and November, will be announced shortly.

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Tyddyn Llan in Llandrillo has been awarded a prestigious Michelin star.

The accolade adds to the Denbighshire restaurant with rooms roster of gongs - chef/proprietor Bryan Webb became a Masterchefs fellow in 2009, and Tyddyn Llan was also voted The Good Food Guide readers’ favourite restaurant in Wales during the same year.

“I’m totally delighted to have won a Michelin star - it was completely unexpected after the other recent successes - you imagine you cannot have it all,” says Bryan Webb.

“My wife Susan and I have been running Tyddyn Llan for seven seasons now, and we feel that creating a complete experience for guests is important, and I have always put that first. I always cook the breakfasts myself for example, as it’s vital that our guests depart with a feelgood factor.”

In addition to winning the praise of Matthew Fort in The Guardian, Franco Taruschio who founded the famous Walnut Tree near Abergavenny, is a big fan, and he and his wife Ann stay at Tyddyn Llan whenever they can.

“Bryan’s food is honest and unpretentious. He cooks from the heart. The joy of eating Bryan’s food stays with us for days,” he enthuses.

Tyddyn Llan is also rated as one of Matthew Fort of The Guardian’s UK Top Ten restaurants.

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January 2010 - Hotel Aurelio has appointed Christian Rescher as the new chef for the five star, luxurious chalet-hotel in Austria. During the 2009-2010 ski season, Christian will be spoiling guests at Restaurant Aurelio with his international creations and exceptional menu; designed to complement the Hotel’s well-stocked wine cellar. In addition to the more formal Restaurant Aurelio, guests can also dine al fresco, taking in the stunning views across the slopes, on the Hotel’s more informal Sun deck.

Wiener Schnitzel and apple strudel are served with a contemporary twist at this new restaurant. The head chef, 29 year old Christian Rescher from Salzburg and his eight-member team, offer new, exceptional creations with a regional Austrian touch. A daily-changing menu, and various * la carte dishes, plus a unique taster menu add panache to the stylishly designed ambience of this award-winning Hotel. Due to the Restaurant’s cuisine, flair and ambience, Restaurant Aurelio has already won four stars from Austria’s gourmet guide ‘Á la Carte 2010’.
Using fresh, regional ingredients, the modern specialties on Christian’s menu include Marron-crab soup with white basil espuma; roasted duck liver with celery sabayon on beef charolait carpaccio; and warm, smoked caviar with balsamic-red wine pear. Local fish such as trout and salmon, and meats including veal, lamb and beef are key players on this menu.

Chef Christan Rescher is looking forward to his new challenge: “It will be exciting to satisfy the tastes of our international guests every day.” Rescher can already look back on a successful career, having worked at a variety of award-winning restaurants and hotels. He completed his apprenticeship at the Hotel Goldener Stern (Döllerer) in Golling, where the kitchen was awarded a prestigious Michelin star. Christian’s personal achievements include winning himself a Gault Millau Toque in Innsbruck, at the young age of 24.

The Hotel’s wine cellar comprises a huge selection of Austrian and international wines, such as the “Maulwurf” from the Triebaumer vineyard, and also various rarities and vintage wines, such as the “Chateau Petrus” 1964. Some of the brandies and Armagnac’s are over a hundred years old. For guests who are only satisfied with the best, Restaurant Aurelio offers an exclusive delicacy: an exquisite cognac, named “Black Pearl“, of which only 350 bottles were produced in the world. It is a fine wine, which tastes best in front of the open fire in the Licca Lounge at the Hotel. Other fire-warming drinks include elegant Austrian brandies of the distillery, “Rochelt and Hämmerle.” It is here in the Licca Lounge with its huge sofas and comfortable armchairs that a home-away-from-home atmosphere and Après-Ski relaxation is guaranteed.

A hot spot of the Hotel is the Sun Deck, which overlooks the Schlegelkopf piste, a perfect position to take in the awesome scenery or perhaps a little celebrity spotting. In good weather, guests can enjoy the clear winter air and Austrian sunshine whilst enjoying lunch. It is also an ideal spot for a cocktail at sundown after an active day on the slopes. The Gin & Tonic created in the “Aurelio Style” is an insider’s tip!

The grand launch of Restaurant Aurelio took place on December 10th 2009. This complemented the inaugural evening of the gourmet series “Löffelweise”, where ten local and fellow award-winning restaurants in Lech will host 12 gourmet evenings across this 2009/2010 winter season.

Faversham’s Prince of India restaurant has received the acclaimed Ethical Good Food Award for 2009 for Best Indian & Bangladeshi Restaurant.

The Ethical Good Food Awards, instituted by Customer Associations to promote better business ethics, excellence in service, and recognise small independent restaurants and food retailers.

“We also recognise personalities within these categories and aim to recognise and inspire local food businesses and also to encourage their ethical conduct,” said awards organiser Steve Harrison.

The award was presented by Faversham Mayor, Ted Wilcox at spectacular sell out music tribute night hosted by Prince of India in the town’s Alexander Centre. Top tribute acts performed the songs of Barry White, Louis Armstrong, Robbie Williams, Stevie Wonder, Dean Martin and Frank Sinatra.

The Prince of India, owned by Taj Abdin, has also been short-listed in two categories in the Kent Restaurant Awards (Best Indian Restaurant and Best Take Away), being held at Ashford International Hotel on 28th January.

“It’s a great honour to have one’s commitment to the environment and society in general, recognised by this award,” said Abdin.

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Gourmands will be gratified, enthusiasts will be excited, and, the food and beverage industry in Abu Dhabi city, the capital of the United Arab Emirates, will certainly be fascinated by the stellar line-up of masterchefs with a total of 17 Michelin stars at Gourmet Abu Dhabi 2010.

The epicurean festival, will be graced by a strong assembly of masterchefs that reads like a ‘who’s who’ of international gastronomic greats. Each with their own unique culinary tale to tell, the chefs will be conducting culinary masterclasses as well as preparing special themed luncheons and dinners, showcasing their cooking prowess.

Due to the overwhelming success of the launch edition, Gourmet Abu Dhabi 2010 is now a 15 day event that will run from the 5th to the 19th of February 2010. The number of hosting establishments has also increased to a total of 10, to include the five star Fairmont Bab Al Bahr, Crowne Plaza Abu Dhabi, Yas Island and The Yas Hotel, overlooking the Yas Marina Circuit – home to the Abu Dhabi Grand Prix.

Adding to its Michelin Star studded culinary cast, Abu Dhabi Tourism Authority (ADTA), organiser of Gourmet Abu Dhabi has named the culinary personalities who will complete the stunning line up.

Adding to the star studded line up are…

Italian Chef Andrea Berton is the result of the sum of experience of his famous teachers - chefs Gualtiero Marchesi, Alain Ducasse and Carlo Cracco. Therefore it is of no surprise that his restaurant Trussardi Alla Scala in Milan has won the Best New Restaurant accolade from the Italian Restaurants Guide by L’Espresso as well as receiving two Michelin stars within a mere three years of its 2006 opening.

Thai food aficionado David Thompson is an Australian chef, restaurateur and cookery writer. It was during a holiday to Bangkok where he met an elderly matriarch who cooked for the Royal Family. He was completely seduced by the Thai spread she prepared that he changed his plans and spent months under the apprenticeship of this old master. London restaurant Nahm, under his guidance of traditional preparation and authentic fare is the first Thai restaurant in Europe to be awarded a Michelin Star.

The secret behind Michelin Starred German chef Martin Fauster’s success is his tenet of sourcing the finest and highest quality ingredients. He then prepares these ingredients in the best possible way to reflect the flavours and capture the essence of enjoyment to fulfil his guests’ palates. His Königshof Restaurant in Munich has been awarded 18 points by The Gault Millau Guide – the influential French restaurant guide – an accreditation which is testament to his passion for his craft, innovation and creativity.

Joe Barza, the pioneer of Lebanese fusion cuisine is a shining star in the rather closed culture of the Lebanese culinary world. Ever since graduating from the Hotel School of Arts in Lebanon, Jeo has swam against the tide to put his country on the world gourmet map, and become an internationally renowned chef. Winning numerous local and a string of international awards, he has paved the way to the world stage for emerging young culinary talent.

Having never had any formal culinary training, completely self- taught Charlie Trotter’s successful empire is built on a foundation of sheer determination, unrelenting perseverance and pure passion and love for the culinary arts. His philosophy of using only the finest and freshest ingredients such as naturally raised meat and line caught seafood to craft his cuisine has definitely paid off. His namesake restaurant in Chicago has been ranked among the world’s top 50 restaurants. He is also an AAA Five Diamond award recipient, as well as a 10-time James Beard Foundation honouree.

Coming from a family of chefs, Mehmet Gök was destined for culinary greatness. Though not before having to work his way through the ranks and various locations of the luxurious chain of Four Seasons Hotels. Mehmet honed his craft working at Four Seasons Hotels in the Caribbean, London, and Cairo, emerging at the helm of the Four Seasons Hotel Istanbul at Sultanahmet, becoming the only local Executive Chef in the city.

Despite training in various European cities such as Düsseldorf, Montreux, Stockholm and London, combing the restaurants of France for inspiration and working in far off places like Singapore, German Chef Dieter Kaufmann remains very much grounded. His restaurant Zur Traube is a mere 300 metres from the house he grew up in. This 1 Michelin Starred chef’s classical cuisine is presented in a modern guise. The signature flavour-intensive lightness of his food is what makes Zur Traube, in the German town of Grevenbroich, the culinary hot spot it is today.

Presenting more skilled Pâtissiers…

Dubbed by Vogue as the “Picasso of Pastry", darling of the Parisian pâtisserie circuit Pierre Herme has revolutionalised pastry making with regard to taste and modernity. His creativity, technical mastery and taste for sharing his expertise in Haute Pâtisserie, has won him the respect and esteem of the entire profession. Working with the seasons, his colourful creations, available at Pierre Hermé Paris boutiques from Paris to the United States and Japan are an absolute delight.

Highly acclaimed chocolatier and pâtissier Frédéric Bau, is the venerable head pastry chef and director of L'Ecole de Valrhona. His international level prestige comes as a result of his innovative nature and creativity applied to experimenting all possible combinations of flavours and textures. Frédéric’s experience and expertise in this area undoubtedly makes him the ‘go to man’ for anything concerning chocolate and its application in sweet or savoury cuisine.

Carles Mampel is a celebrated, multi-award winning pastry chef. His shop Bubó in Barcelona is often compared to a high end jeweller filled with glittering macaroons, exquisite stacks of chocolate confections and sugar-encrusted marshmallow bonbons.

Vincent Bourdin has trained under culinary royalty such as Michelin starred Chef Pierre Kaufmann and prestigious pastry chef Pierre Herme. Following various experiences in high rated hotels, restaurants and pastry shops in Europe, he is now based in Singapore, heading the Valrhona Asia Pacific office. In 2008 Vincent was knighted in the Order of ‘Mérite Agricole’ by the French government in honour of his passion to his craft.

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