Glynn Christian, author of How to Cook without Recipes and the original TV Chef was last night awarded the prestigious Lifetime Achievement Award at a glittering awards ceremony at the Royal Garden Hotel in Kensington.

Glynn Christian receiving his award last night, presented by Antony Worrall Thompson

Each year, the Guild of Fine Food’s lifetime achievement award acknowledges the contribution made by a single individual, over a period of many years, in advancing the cause of fine food and drink. Traditionally, a retailer is honored one year and a producer the next. This year Glynn Christian was acknowledged. He first opened a delicatessen in 1974. 38 years later, that deli still exists, in the same position, boasting the same name and to this day, it stands as a testament to the ground-breaking nature of what its originator created. 1974 was an age when fine food was more prawn cocktail, overcooked sirloin, black forest gateaux and Mateus Rosé, all finished with a coffee with thick cream floating on top. For virtually the first time in an English style deli you could find properly ripened Brie de Meaux, artisan salami’s, real bread, rose water, even fresh yeast. This was the beginning of a new era in English fine food retailing.

Glynn Christian and Alex James battle it out to decide this year’s Supreme Champion

Intriguingly, Glynn Christian has hardly touched fine food retailing in a quarter of a century, because the intervening years witnessed a blossoming of separate and intertwined careers in television, radio, food writing and, as a genuine author. He was one of the very first TV chefs making over 1,000 live appearances as well as several TV series on fish cookery, microwave cookery and even one on the history of afternoon tea. He presented and wrote series made on location in the Eastern Mediterranean, New Zealand, California, Sri Lanka, China and Thailand.

Glynn’s contribution to our food and drink culture in this country and beyond is immeasurable, both in terms of those he has encouraged, educated and helped launch careers of their own in the media and in fine food, but also in his seemingly bottomless well of food and drink knowledge and his unfailing willingness to share it with others.

Amongst his veritable library of food, travel and historical broadcasts, articles and books, rests one book that has become seminal and towers above all others: Real Flavours. Without one single shadow of doubt, this book is universally acknowledged as the ‘bible of fine food and drink.’ A recent review by Rosemary Moon wrote, “Knowledge is power and the wisdom imparted in these pages is legion, it will sit on my shelves for decades. I am in awe of the energies that must have gone into committing this amount of knowledge to paper and to do so in such a completely original and typically personable manner.” Tom Parker Bowles wrote that it is impossible to put down and as essential to the kitchen as a sharp knife.

The Guild of Fine Food personally owes Glynn an enormous debt of gratitude, as does every judge in the Great Taste Awards over the past 10 years who has worked in the same team as him. Almost without fail, they approach The Guild afterwards, full of appreciation and bursting to share the gold mine of food knowledge he has just selflessly shared with them.

Sydney’s Most Renowned Hotel Embarks on a Ground-Breaking New Direction A stunning new-look beer garden encompassing a fresh social dining brasserie will open at Australia’s iconic Coogee Bay Hotel in early October this year – 2008. The totally rebuilt signature beer garden, Sydney’s best beachside outdoor leisure space, marks the second phase in a historic transformation from beer hall to leisure mecca - geared to Sydneysiders and families.

Located on one of Sydney’s most famous beaches, the multi award winning Coogee Bay Hotel, comprising of 7 bars, accommodation, conferencing, off premise retail, dining and entertainment, boasts over half a million guests every year. The new beer garden represents the latest in a multi million dollar three stage commitment to the renewal of this world-famous beachside destination; spearheaded by Coogee Bay Hotel General Manager Tony Williams.

The vision for this unique heritage location sees The Bay - local speak for Coogee’s most famous and sometimes infamous landmark - transformed to relaxed seaside leisure destination. Featuring expanded boutique accommodation, around the clock premium food offerings and dining experiences, and plenty of wide-ranging entertainment; Coogee Bay Hotel is committed to providing first-class additions to Sydney’s hospitality and accommodation offerings.

In announcing plans for it’s vision, General Manager Tony Williams said: “With the changing environment and market forces, Coogee Bay Hotel, as Australia’s largest Hotel, has chosen to embark on a new path which sees us reconnecting with our 137 year history, when Coogee Bay Hotel first opened its doors in 1873 as a relaxing seaside escape.” “We are focusing on our food offerings – which until now have been just a small part of our business. With a new food strategy, based on fresh seasonal produce and affordable, healthy contemporary Australian cuisine; a brand new state-of-the-art kitchen, along with a 15 strong kitchen team headed by our Executive Chef Adam Wood - poached from Japan where he headed up kitchens for the Swissotel, Osaka and Foreign Correspondent’s Press Club of Japan in Tokyo – and brings extensive 5 Star international and 3 hat experience with him; we envisage this significant investment in dining will become Coogee Bay Hotel’s most defining feature.”

“Underpinned by a multi million dollar capital works program and a concentrated commitment to our local community, we are dedicated to a process of renewal aimed at providing Sydneysiders and Coogee locals with a comfortable and casually elegant place to relax and enjoy this country’s most breathtaking seaside backdrop.”

“With a management team of young, food-service focused professionals we believe Coogee Bay Hotel can take Sydney’s hotel industry to the next level, with our vision for the Hotel as the ideal place for locals and guests to relax, unwind and soak up Sydney’s most incredible sun-drenched surrounds,” he said.

The new-look beer garden and brasserie strengthens Coogee Bay Hotel’s existing offerings; including 75-room boutique accommodation – just weeks ago awarded 2008 Australian Hotel Association’s, Best Pub or Hotel Accommodation nationally; stunning beach-front function centre - overlooking the entire panorama of Coogee Bay; and variety of bars.

And of course, Selina’s, The Bay’s legendary nightclub! Home for over 30 years to some of Australia’s best known live bands, including INXS, Cold Chisel, Mentals, The Angels and Crowded House; today Selina’s hosts large scale dance parties on Friday and Saturday nights. But plans are under foot to bring live entertainment back to centre stage, as promoters, entertainment agents, sound & lighting experts and nightclub architects discuss the possibilities of bringing Selina’s back to its heyday - with today’s most up-to-date technology.

The first stage - redevelopment of the Sports Bar to a stand out hub for locals to congregate and watch all the big games – is complete; a huge success over the Olympics with gigantic flat screen televisions throughout. The second stage, to be complete in just weeks, will see the entire beachside beer garden transformed into a stylish outdoor ‘home away from home’. Plans for future stages are still under wraps, but with a vision to make Coogee Bay Hotel more family and female friendly.

Redevelopment of the Hotel’s Beach Bar, expansion to The Bay’s award winning accommodation, and even a day spa, late night piano bar, and a la carte restaurant are on the agenda.

From the soft and salty ocean breezes drifting in from the pacific beachfront through The Bay’s heritage edifice, to views of the deep-blue waters where pods of Dolphins and sometimes Whales play; the new brasserie and signature beer garden capture the simple pleasures of Sydney’s coastal life.

Featuring all Australian natural recycled timbers and smooth granite ‘verdeaurstral’ flooring – the last three blocks in the world from an abandoned mine in Western Australia; sweeping ocean views look out across natives, and The Bay’s iconic date palms. White sail-like umbrellas provide shade during hot summer days, and warmth with inbuilt heaters during cooler months.

Pram friendly dining pods cater for local families and mother’s groups, who can enjoy coffee and breakfast or brunch during lazy summer days. Children’s hosts and a maitre d welcome guests to casual beachside dining, which flows freely from inside to outside and takes place throughout the day and well into the night. Distinctly Australian menus showcasing fresh Australian produce and premium Australian seafood and meats, selected exclusively for the Hotel, appeal to beach-going, health loving Sydneysiders. The new kitchen boasts America’s finest – a Montague Radiglo Overfired Broiler – also used in the New York Steakhouse, and specially imported for the opening of the new brasserie.

Dishes including Wagyu rump; mixed Australian seafood hot-pot with lemongrass, coriander & coconut; Pacific Oysters natural with lemon or Thai-lime shallot dressing; warm salad of Squid, cucumber & tofu, chili peanut dressing; and Chinese-style duck, vegetable & rice noodle soup – reflect Australia’s diverse cultural heritage.

All day and night-long grazing menus satiate hungry guests, in their own time; exciting tastebuds with grilled chicken quesadilla with chilli sour cream; Australian farmhouse cheese boards with fresh dates, fig paste & oatmeal duchies; and tempura Australian King Prawns with ginger-sesame dipping sauce. Outdoor barbeque based cooking stations within the beer garden tempt pedestrians along Coogee’s busy beachfront – as fresh-cooked lamb souvlaki, seafood and other treats entice senses, with tastebuds soon to follow.

The new menu also moves to healthier offerings, with an extensive salad and vegetarian selection, distinctive dressings; and a children’s menu featuring loads of good food such as healthy grilled fish, roast vegetables and a free fruit dessert.

Designed by Humphrey & Edwards Architects, designers of large scale public projects such as the re-development of Taylor Square, Sydney Airport, Perisher Valley Hotel, Hayman Island refurbishments, and smaller funky venues such as love supreme & Jackie’s in Paddington; Coogee Bay Hotel redesigns have been conceived to meld Australian beachside heritage with contemporary coastal lifestyle.

Casual lounges and a day bed at the southern end of the beer garden greet chic fresh-from-a- swim sun-lovers; and double as a stage for cruisey tunes and funky entertainment – a regular feature of the new and happening Coogee Bay Hotel. And as glorious days melt into shimmering nights, Sydneysiders and locals can kick back and enjoy the perfect outdoor party space. As softly lit date palms light up the night sky and guests watch the sun disappear over the Coogee Bay Hotel to set somewhere else.

The perfect place to host friends, family or for a couples night out, Coogee Bay Hotel’s new outdoor offerings have been developed with attention to every detail of the experience. Opening for guests in early October, the new team are dedicated to leading the way and setting a benchmark for the Australian hotel industry, by providing stand-out hospitality and entertainment for locals, and guests from all over Australia and the world.

This Autumn, Barbados plays host to one of the most glamorous events in the Annual Calendar, the island’s International Food Festival, ‘A Taste of Barbados’, featuring nine days of the very best in food and drink to indulge the senses.

As part of its biggest-ever programme of hands-on cookery, the York Food Festival aims to run cookery workshops across the ten day Festival with an ambitious target of teaching over 1,000 novices how to cook.

The York festival of food and drink 19th- 28th September 2008

Each session in the Guildhall will allow up to 72 people at a time to take part. There will also be workshops in venues around the city including children’s workshops in the York Designer Outlet and the National Railway Museum.

“This is the first time we have attempted to involve so many people in hands-on cooking. These are cookery sessions of a totally different order and a scale that is unique to the York Festival. I don’t think you will find this level of involvement at any other food festival.” said Michael Hjort, Festival Director.

Public sessions for both adults, children and the homeless will run at the weekends while midweek will be dedicated to a wide ranging schools’ programme covering both primary, secondary schools and higher education.

Sessions will be hosted on the Guildhall stage by teachers, chefs, even the army and will include York-born chef Peter Sidwell, chef/patron of the Good Taste cafe in Keswick, and Masterchef finalist and children’s cookery expert Fi Bird whose company Stirrin’ Stuff runs children’s workshops across the UK.

By the end of the Festival it is anticipated that over 1100 children and adults will have learned some practical cooking skills.

Tickets £5.00 and £7.50

August 27 2008…. On Monday 25 August at The Age Good Food Guide 2009 awards, four of Crown’s riverside restaurants were awarded with the guide’s coveted chefs’ hats.

In addition, Bistro Guillaume was named Best New Restaurant and Giuseppe Arnaldo & Sons won in a new award category for Best New Interior Design.

Bistro Guillaume and Rockpool Bar & Grill were both awarded two chefs’ hats while the brasserie by Philippe Mouchel and Giuseppe Arnaldo & Sons each received one chefs’ hat.

The guide’s review of the brasserie by Philippe Mouchel included praise for one of the restaurant’s signature dishes, commenting “Mouchel’s cassoulet, in winter, is Melbourne’s best.”

Crown’s Koko, Nobu, Number 8 and Silks are also included in the 2009 edition. The guide’s remarks include “terrific food” at Nobu and cites that Silks’ “wok-fried Mongolian lamb fillets are tender and tasty.”

In the description of Number 8, the reviewer states, “Competition for diners has never been hotter around here, but if you’re looking for a pleasant, egalitarian restaurant without bells and whistles but with reliably good, smart, modern Australian food – and service to match –you’ve come to the right, understated yet elegant place.” The review goes on to comment that the wine list is well-laid out, the food well-executed and that the restaurant’s lunch specials and weekday pre-theatre deals offer great value.

In the guide’s comments regarding Bistro Guillaume’s Best New Restaurant award, the co-editors John Lethlean and Necia Wilden write, “…the Frenchman’s Yarra-side Crown bistro may just have better food: flawless renditions of French classics done with New Millennium flair and New World produce. Coupled with a smart room and even smarter service, Bistro Guillaume shines as a beacon of how to do things right in the restaurant game.”

The accumulated total of six chefs’ hats makes the Crown Entertainment Complex the most awarded restaurant precinct in Australia.

Crown’s Chief Executive Officer, David Courtney states, “Crown is thrilled to be represented in the well-respected The Age Good Food Guide 2009. Everyone who works in food and beverage operations works tirelessly to continue to exceed our patrons’ expectations and this recognition is appreciated and acknowledged. We look forward to serving Melbourne’s dining public for many years to come.”

In early August, Crown was also awarded three prestigious awards at the 2008 Victorian Restaurant and Catering Awards for Excellence. Silks was named Best Chinese Restaurant in Victoria and was inducted into the Hall of Fame having received this accolade for three years in a row. Koko was named Best Asian Restaurant in Victoria and Crown’s Food and Beverage team were bestowed with an award for Excellence in Professional Development and were inducted into the Hall of Fame as a result of achieving this recognition for three consecutive years.

Attendance figures for Taste of Melbourne exceeded all expectations as Victorians 16,639 food and wine lovers attended the event at the Royal Exhibition Buildings. 13 of Melbourne’s highest rated restaurants plated up their famous signature dishes to a discerning audience of salivating, gourmet palates.

Event Director, James Cregeen commented “We are overjoyed that Taste of Melbourne has been embraced so wholeheartedly by Victorians. Numbers were well above our expectation which signifies the interest in food and wine and the desire by the public to visit these amazing restaurants. This enormously successful international event launch suggests Melbourne really is a top food capital of the world. Planning for Taste of Melbourne 2009 is already underway.”

Highlights of the show included The Emirates Lounge – a first-class retreat for VIP guests to sample their dishes in comfort while listening to beautiful music by the Melbourne Symphony Orchestra’s string quartet; The Chandon Bar was a spectacular centerpiece in the venue serving 3000 glasses of Chandon over the event; The Saab Saffron Lounge was an exclusive invitation-only enclosure highlighted by splashes of yellow saffron matching perfectly with the Saab saffron convertible.

“Taste of Melbourne was a very well run show and proved to be extremely popular amongst Melbourne’s foodies.” Guy Grossi, Grossi Florentino

After the closing session on Sunday, chefs and their brigades were toasting their success at the event and looking forward to some well earned R&R.

Taste Event Statistics
• 45,000 Dishes sold by Taste of Melbourne’s 13 participating restaurants
• 3,000 Botanical Waygu Burgers sold, 900 serves of Kingfish, 600 Rabbit Terrines
• 4,000 Lamb Souvlaki - The Press Club
• 200 kg Wagyu Beef – Circa, the Prince
• 1440 Free Range Eggs – Interlude
• Longrain - 250 kg chicken, 110kg Crystal Bay Prawns, 45 kg curry paste; Longrain cocktails - 20 cases limes, 20kg Passion fruit pulp, 7 cases Lychees

SAAB Taste Award

George Calombaris of The Press Club was thrilled with the response from guests who voted his Lamb Souvlaki the most popular dish at the event. The Press Club sold 4,000 portions of spicy lamb, Dijon mustard, shoestring chips encased in warm pitta bread. To commemorate the win George Calombaris was presented with a beautiful engraved Georg Jenson platter. In addition, competition entrant Louise Culreavy wins two tickets to the exclusive Saab Birdcage enclosure on Oaks Day at the Melbourne Cup Carnival.

"I would like to say thank you to Saab and the Taste organizers for an exciting event. As a Saab Ambassador, it is an honour to receive the Saab Taste Award for the most popular dish of the show." George Calombaris, The Press Club

:plate:

Southbank Centre and Slow Food London have collaborated to create a special four-day event championing great food, the environment and sustainability from Thursday 18th – Sunday 21st September from 12pm - 9pm every day. The Festival of Food will feature a range of events including the UK’s largest and London’s only Slow Food market, an eclectic programme of talks, demonstrations, a photographic exhibition celebrating the craft of bread-making in Britain, a Bee Day, and live music and performance throughout the weekend.

A year ago, Buckinghamshire Restaurant of the Year 2008: The Plough Wavendon, launched its chauffeur-driven service for its guests.

To date, more than 3000 guests have enjoyed reducing their travelling and fuel costs by making use of the restaurant’s complimentary facility.

Businessman, Jonathan Todd, owner of The Plough Wavendon commented:
‘The proliferation of ‘gastro-pubs’ in recent times, with formulaic and rigid head offices has allowed the independent restaurateur a measure of confidence in being able to deliver what the discerning local diner wants: A meal to remember, with service to match; in surroundings that are both historic and a nod to the contemporary. A neighbourhood restaurant that delivers the London benchmark is what every city needs. Milton Keynes has that here at The Plough Wavendon.’

He comments further: ‘The chauffeur driven Mercedes has proved very popular with our guests and we’re happy to help reduce our guest’s fuel bill in doing so. As the region’s only fine-dining restaurant to offer this facility, it naturally forms part of our service.’

Grant commented: ‘The Plough’s complimentary luxury transport; 400 bin wine list and some of the UK’s Best Dishes are to be found a mere 7 miles from Central Milton Keynes. Being chauffeured in understated elegance whilst saving money on fuel, simply adds to our experience here at The Plough Wavendon. Even guests who travel up from London are thrilled!’

Grant recently launched his 9-course Summer Degustation (tasting) menu, with the added option of having a flight of wines to match each course. He comments further:
‘Higher food and fuel prices are here to stay and by supporting local economies, local businesses stand a better chance of making it through these recessionary times: I’m a great believer in supporting the local economy – my cheeseboard of 19 regional British cheeses are a testament to that. My dairy supplier is 12 miles away; my butcher a mere 6 miles. In the next year I plan to have my own bio-dynamically grown vegetables – not many restaurants can afford this, nor achieve this. I am fortunate and indebted to Jon Todd for giving me this blank canvas upon which to work.’

The Plough Wavendon is open daily from noon, and its menu includes an affordable business set lunch along with a pre-theatre dinner served between 5.30pm and 7.00pm.

The Royal Horticultural Society (RHS), the UK’s leading gardening charity, is celebrating the joy of growing and eating your own produce with a series of culinary events across its four gardens throughout August.

The activities, themed to savour the last of the summer with Mediterranean and Italian flavours, will help gardeners enjoy the fruits of their labour which began earlier this year as part of the RHS Grow Your Own Veg campaign, sponsored by NS&I.

“Everyone can benefit from growing their own produce,” said John Prout, NS&I Sales Director. “Not only is growing your own an enjoyable activity that all the family can be involved in, it also benefits the savings pot. By working with the RHS we are helping to teach the nation how to get the best benefits from growing produce and saving money.”

A Mediterranean feel arrives at RHS Garden, Hyde Hall, Essex on Tues 12 August.

Gardeners will be able to learn how to grown a variety of ‘hot’ plants including vines, tomatoes and herbs for summer salads. Cooks from local company ‘The Green Kitchen’ will be creating wonderful Italian and Spanish dishes for people to sample.

There will be inspirational ideas for harvest time at RHS Garden, Harlow Carr, Harrogate on Monday 18th August. Broadcaster and local vegetable grower Joe Maiden long with RHS experts, will be advising visitors on all aspects of growing vegetables.

Chef Andrew Wood from The Vegetarian Society will be demonstrating delicious recipes using more unusual vegetables in a variety of dishes. Greek feta cheese bubble and squeak frittata and exotic fruit ceviche will be among his offerings.

Mini walks around the Kitchen Garden will help visitors find out what’s in season and how to store their harvest. Families can design their own lunch boxes and take part in the creation of a giant kitchen collage.

LAZY COOK’S PESTO

Take a handful of basil leaves and pine nuts. Add a clove of garlic, 1oz/30g of freshly grated parmesan cheese, salt, pepper and 3fl oz/85ml of olive oil and whizz in a food processor.

A feast of ideas for vegetable gardeners comes to RHS Garden Wisley,Surrey on 11th and 21st August. One of the highlights will be an amazing dinner centrepiece display, with a salad leaf tablecloth and wonderful produce from the aubergine trial and colourful tomatoes for decoration.. You’ll be able to watch expert chefs from Company of Cooks demonstrating sizzling summer dishes under the cookery canopy in the garden. Children can have fun in the ‘Amazing Maize Maze’ – made entirely from sunflowers, sweet corn and green beans.

Children will be the focus of events at RHS Garden Rosemoor, Devon on 5th and 20th August, home of the Beatrix Potter Exhibition.
Special guided walks for youngsters will be held around the main fruit and vegetable garden where they will be able to dig up beetroots and cut courgettes. After all that hard work, the young visitors will then be able to taste some of the produce in the restaurant which will be serving up unusual summer dishes.

SPICY COURGETTE SALAD

Grate 2 courgettes, add a clove of garlic and a small red chilli pepper. Toss in olive oil with a squeeze of lime and season with salt and pepper. Serve as a side dish to a sizzling barbeque.

San Diego, CA – The Linkery, San Diego’s beloved farm-to-table destination for “real food and craft beers,” recently relocated to an expansive new space in the city’s thriving North Park section, and in the process, continues to be a leading champion of local, regional, and sustainable cuisine. Now operating from a triple-size location, the restaurant’s loyal fan following enjoys eclectic dishes ranging from house-made, pastured lamb sausage to grass-fed beef classics and specialties to Mexican Cabrito (slow-roasted goat), among others. Stylistically, the focus is on regional California cuisine, but also exhibits tastes from across borders and oceans.

The Linkery first opened in 2005, when Jay Porter, a former software marketer and rookie restaurateur, conceived of a community-driven, culinary hub that bypassed commodity ingredients in favor of “real food “ produced in honest, healthy, and humane ways. Then and now, the Linkery’s “meet your meal” food and drink philosophy highlights the “link” between producers and patrons. Specifically, the combination of ultra-descriptive menus and knowledgeable servers, gives each Linkery diner the back-story of what’s on their plates—where it’s from, as well as the farmers and artisans responsible.

What‘s New, What’s Next
Porter has strong relations with such professionals, who he says “grow and make the best stuff in the world.” As recently indicated in his informative blog, “Casing the Joint,” their contributions are prominent in the next steps of the restaurant’s growth. Notably, in the coming weeks and months, the Linkery will introduce:

•Linkery Brewing Company. The on-site brewery’s first offering is kombucha, a non-alcoholic, fermented black tea with the character of a sour beer, including light carbonation. Alcoholic brews will follow, focusing on “real ales” to compliment the Linkery’s deep selection of craft beers on-cask and on draft.

•Offal Offerings. As part of the Linkery’s commitment to using the whole animal, a small plates menu of offal will debut and include lamb’s kidneys and beef tripe, among other selections.

•Sandwich Shop. This fall, the Linkery might just transport taste buds to Spain, on quality alone, with sandwich creations utilizing the best pastured and grass-fed meats (many cured in-house) and house-made condiments—all combined with artisan breads and market-selected cheeses and fruits.

•Expanded Wine List. Boutique vintages from around the world will be offered by-the-glass, and in maximum condition, thanks to the Linkery’s custom-built, temperature- controlled wine dispenser (similar to a beer tap).

These exciting introductions reflect Porter’s frequent visits to independent farms and markets throughout the U.S., which continuously expand the Linkery’s supplier network. One Baja trip landed him on PBS’s “Diary of a Foodie,” as he toured the garden of one of Mexico’s finest chefs. It’s this hands-on approach and enthusiasm for food and drink that fuels the Linkery’s exciting growth and its status as a consistently innovative “neighborhood” restaurant blessed with global devotees.

More About the Linkery
The Linkery is located at 3794 30th Street in San Diego, California. Much of its cuisine is made in-house by an ensemble kitchen of experienced, like-minded chefs and cooks. The Linkery never uses commodity meats, and only minimal commodity ingredients. Instead, it sources from independent farmers and co-ops that mostly use sustainable, pre-industrial methods.