The Quarterly

hospcareers

The Quarterly

The

Quarterly

Autumn Collection

Aggi Sverrisson

produces dishes

exclusively for Table

Art. Turn to centre.

IT'S ALL IN THE DETAIL

Launching an

exclusive &

revolutionary

range of metalware

products.

Read more on pages 11.

Chef's Review:

Your quarterly magazine from

Continental Chef Supplies

Issue Three, Autumn 2012

Adam Byatt

Read the full review on page 6.

Induction takes

Centre Stage

INDUSTRY INSIGHT page 12.

THE RETURN OF...

The Quarterly talks to

Herbert Berger at his

new home in the city.

Read the full interview on

pages 14 & 15.


G E R M A N Y

zieher.com

Exclusive to CCS

Download the interactive Zieher

brochure or visit www.chefs.net


www.chefs.net

WELCOME TO

THE QUARTERLY

ISSUE THREE AUTUMN 2012

It’s been an extremely eventful summer

for the industry with the Olympics both

on the track in London and in the kitchen

in Germany. In addition there have been

numerous culinary competitions most

notably the Craft Guild of Chefs ‘National

Chef of The Year’, which concluded at The

Restaurant Show in October. Read our

interview with the winner and previous

Table Art chef Alyn Williams on page 7.

In between all these events the Quarterly

has been privileged enough to catch up with

more of our industries top chefs for views,

food photography and some truly honest

and frank interviews. We hope you enjoy

this third issue and as always welcome your

comments and feedback.

REGULAR FEATURES...

PRODUCT REVIEW

Adam Byatt's review on MAC knives.

PAGE PAGE 64

MEET THE CHEF

Exclusive interview with Aggi Sverrisson.

PAGE PAGES 6 8 & 79

PRODUCT SPOTLIGHT

It's all going green for 2013!

PAGE 10

INDUSTRY INSIGHT

Induction takes Centre Stage.

PAGE PAGE 12 4 & 13

FEATURED SPECIAL

Herbert Berger talks about his new home.

PAGES 14 & 15

CONTACT THE QUARTERLY

We are always looking for readers to join in

and be part of future issues. Contact us on:

E: editorial@chefs.net T: 0808 1001 777

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

THE QUARTERLY COMPETITION

Used on induction and traditional ranges the

Mauviel Grand Cuisine collection has everything

including innovation and performance. Want to

know how you can get your hands on your very

own piece of multi-layered stainless steel magic?

Simply send your answer to the below question to

competition@chefs.net. The winner will receive

a Mauviel Grand Cuisine Saute Pan.

(for terms & conditions and more information

visit www.chefs.net)

Question: The Grand Cuisine range of pans are made up of multi-layers, but what makes up the

middle three layers? See page 12 for a clue.

TOP TWEETS OF THE QUARTER

@VisionarySkills

Visionary Dining

Privileged and honoured to have

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Watch this space.

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Another busy day in the

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FROM THE LAST

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Downloads

of the Summer Issue

of the Quarterly


NEWS

CCS pleased to announce a new joint project

On the 15 th of October, CCS had the pleasure of working

with visionarydining.com and Tom Aikens in Scotland, in a

new joint project that sees us continuing our support of chef

development in the UK. Whilst chef competitions across the UK

come in all shapes and sizes, what we like about the format with

visionarydining.com is how chefs arrive on the day completely

unprepared, relying on their instincts and natural talent to

navigate their way through the day. In the morning session, a

top UK chef demonstrates 3 dishes off his/her current menu.

In the afternoon, the attending chef delegates have to replicate

these dishes with the winning chef joining the chef mentor in

a national final. It’s certainly not for the faint-hearted but plays

right into the hands of seasoned professionals at every level who

are looking for a break and the chance to work in partnership

with one of the UK’s current crop of industry leaders. Please get

in touch if you want to pit your skills in this style of cook-off.

For more information visit: www.visionarydining.com

Figgjo release New Lines

Figgjo’s most innovative collection,

Figgjo Front is now releasing three new

stunning products. The plates Figgjo Fold,

challenge the norm with their various

surfaces and angles. The plates have

remarkable shapes and subdivisions that

provide multiple occasions for presenting

main courses, appetizers and small

dishes. The smallest plate is also ideal as a

side plate. The products are light weight,

easy to grab and stackable.

For more information visit: www.chefs.net

Competition

Winner

Congratulations to Kieron

Kelly, Chef Patron at the

The Prince’s House Hotel

and Restaurant Invernessshire

who has been chosen

at random for correctly

answering that Chaud

Devant translated means

hot coming through. Your

Supreme Jacket is on its

way to you.

Graduate Awards celebrates 10th Anniversary

The names of five young chef 's who passed the rigorous examinations

of the Craft Guild of Chefs Annual Graduate Awards examinations

to become graduates, were announced at a special 10 th anniversary

awards lunch at the Royal Garden Hotel in London recently. Coming

through with flying colours this year were: Rebecca Reeves from the

House of Commons, Ben Champkin from The Elephant Restaurant in

Torquay, Kristian Curtis from Simpsons Restaurant in Birmingham,

James Goodyear from Le Manoir Aux Quat' Saisons in Oxfordshire

and Brian James from Bluebells Restaurant in Sunningdale, Berkshire.

As recognition for it's continued support of the Graduate Awards

over the past ten years, CCS were also honoured to be presented

with an award received by Sales Director Steve Roncon.

Hospitality Show 2013

CCS is proud to be the new sponsor of

the Chefs Team Challenge taking place

at The Hospitality Show 2013 in the live

theatre. The challenge is for a team of

two chefs to produce a plated two-course

meal for two covers, one course to be in a

bowl with only 45 minutes allowed. The

innovative tableware is being supplied

and chosen by CCS.

The CCS YouTube Channel

Visit the CCS YouTube

channel to watch footage

of all our food photography, including

michelin starred chefs such as Alyn

Williams, Shaun Rankin, Chris Eden

and most recently Aggi Sverrisson.

For more information visit: www.hospitalityshow.co.uk

21-23 Jan 2013

NEC Birmingham

For more information visit www.craftguildofchefs.org


The Book 2012

Order your copy today for all

your Front and Back of House

requirements. Simply visit

www.chefs.net to order yours!

Young National Chef of the Year 2012

The 2012 Young National Chef of the Year was won by Ben

Murphy Chef De Partie at Koffmanns. Ben fought off tough

competition at the competitions live final which took place at

the Restaurant Show. Runners up were Jack Allibone, Simpsons

Restaurant (2nd place) and Lewis Gallagher, Stanley House Hotel

& Spa (3rd place).

Steve Munkley, event organiser, said of the worthy winner “he

was innovative in his recipe development and delivery, whilst

being consistent across all 3 dishes. Ben’s professional working

methods shone through and his previous training and competition

expertise, including World Skills, has again come to the fore.”

All competitors and judges for both National Chef of the Year and

Young National Chef wore professional Chefwear from Chaud

Devant, clothing sponsors for NCOTY.

Scan & View

Unique in it's own field

Plak plates could revolutionise the art of the

table. Plaks come in as many forms as there

are colours, to enhance the most delicate of

dishes. Exclusive to CCS. 0808 1001 777

The Zipper Collection of

Chaud Devant Chefwear®

Monza, the new chef jackets from Chaud

Devant®. Trendy jackets for men and

women with a central zip closure!

The ladies jacket is waisted and has

a nice curved collar. The men's chef

jacket has a straight fit with a pocket

on the breast and arm.

original chefwear

R

Chaud Devant

Contact CCS for more information.

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

Above: Ben Murphy and Steve Munkley.

CSCAT win Double Gold at

Culinary Olympics.

Focus and tenacity definitely paid off for

the Combined Services Culinary Arts Team

in Erfurt, Germany last month during the

Hot Kitchen as the team went on to clinch

“Double Gold!”.

The Chairman of Judges stated “It was a

pleasure to watch such professionals at

work”. This result was the best the team

has ever achieved in the World Culinary

Olympics and were the only team competing

that represented the whole of Great Britain.

Chaud Devant professional Chefwear was

the chosen official clothing sponsor for the

Team competing in Germany.

View all previous issues online

at www.chefs.net

Back issues available online

Read all previous issues of The Quarterly on your

smart phone, tablet or pc. www.chefs.net

111 BAKER STREET. W1

A visit to the CCS

Showroom is a MUST!

5

Visit the largest dedicated Front of

House and Tableware Showroom in

the centre of London. Exclusive brands,

quality products and innovation.

Visit by appointment only,

Call CCS free on: 0808 1001 777


Chef's Review:

6

PRODUCT REVIEW The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

Adam Byatt

I have been using MAC knives professional for

over a decade now. Making that switch from good

solid German blades to the more refined MAC

really allowed a whole new world to open up.

I choose to use the MAC mighty range and always

have, the weight just suits me and the small cooks

knife and filleting knife in particular are just

brilliant for a whole range of tasks. I tend to only

carry with me a cooks knife, a filleting knife and a

small cooks knife which I will use for most basic

butchery, these three really are the backbone of

my knife armoury.

I am not a cook who is obsessed by the ‘1cm

dice’, I like all of my cooks to use sharp knives

but would rather the knives be used to maximum

effect at the later stages of cooking. If you have

cooked a perfect loin of lamb, a boned saddle or

a perfectly pink piece of salmon and you carve it

with a knife that is fine and razor sharp then your

efforts will be there for all to see. This is where

MAC really excels for me; they provide

the finishing touch to my food and feel like

a true extension of my hand.

I’m also not precious about my knives,

I care for them and treat them with

respect but in the same light expect

them to perform at the same pace

and application as me, I have used other

more refined and highly polished knives that

I just felt were not robust enough for my

‘practical’ application.


@chefsdotnet

AND THE WINNER IS....

A

LYN WILLIAMS TALKS TO ‘THE QUARTERLY’ ABOUT

WINNING HIS FIRST MICHELIN STAR, 3 ROSETTES, COMING

15 TH IN THE NATIONAL RESTAURANT AWARDS....OH AND NOT

FORGETTING THE TITLE OF NATIONAL CHEF OF THE YEAR.

It’s certainly been an October that Alyn Williams will certainly never forget. After learning

he had been awarded his first Michelin Star a mere eight months after opening the doors of

Alyn Williams at The Westbury and then being recognised as the 15 th best restaurant by the

National Restaurant Awards on the eve of this year’s National Chef of the Year final, Alyn

would have been forgiven for having his mind somewhat elsewhere. Instead the ever popular

chef was able to take glory after competing against seven other finalists in the live culinary

battle at The Restaurant Show at London’s Earls Court 2.

The Quarterly caught up with Alyn a week after the competition and asked was it hard to focus on

the NCOTY Final with what had happened in the couple of weeks leading up to it, with the Michelin

Star, 3 rosettes and then the Restaurant Awards?

A

The night before the competition we had the National Restaurant Top 100 Awards. We were ranked

number 15, which came like a bolt of lightening! After the Michelin Star and AA 3 Rosettes, the two

weeks before I thought “If I don’t nail the Chef of the Year, I’m going to look a bit of a pillock”. I only got

3 hours sleep that night but I was more focused than ever the next day.

Competition cooking isn’t easy and for a great deal of chef ’s it’s not for them, as it’s a different type of

pressure to that experienced in the day to day kitchen. How do you approach it and was there anything

you learnt from last year that you took into this final?

A

I hadn’t been involved in any competitions other than the NCOTY since I was at college, so it isn’t

really my thing, but with this one it's a heavy weight and really worth winning. The best lesson I learnt

was not to accept second place. That is a philosophy that I try to practice every day anyway, but I was

totally focused and determined to do my best in the competition.

My approach going into the competition is to ignore everything and everyone else around me. I’m

not interested in who the other competitors are, where they work or what they are cooking. I put my

blinkers on and just do my own thing. It’s too easy to be distracted by things that you have no control

over, so best just to ignore them. It is very difficult working in a different kitchen though, without the

space and stoves that you are used to, but we’re all in the same boat and you’ve just got to get on with

it and cook your heart out. However once the cooking is over you see a great camaraderie between the

chefs and we genuinely all want each other to do well.

Who would have thought eight months ago when you featured as the first Table Art chef in Issue

One of the Quarterly that in Issue Three we would be congratulating you on all these accolades but a

heartfelt well done from all the CCS Team.

A

I was very honoured to be asked to feature in the first issue of the quarterly Table Art. So a very big

thank you to everyone at CCS for all of your support and friendship over the last two years.

To view the entire interview in full, visit www.chefs.net.

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012


I'm a long way from

achieving the goals that

I want to. I would be

foolish to ever believe

that I've 'made it'

become NCOTY 2012

Starter:

Fillets of mackerel, salted cucumber, mussels,

parsley, lemon puree, pak choi, turnip

Main:

Saddle of venison, roasted & smoked, beets,

fig, salsify, rösti, yoghurt, cooking juices

Dessert:

Caramelised white chocolate pannacotta,

orange doughnuts, hazelnut ice cream

The winning dishes that saw Alyn


MEET THE CHEF

CCS SPEAK TO AGGI SVERRISSON...

A mixture of food and chefswear photography was

the order of the day at Texture Restaurant with

Aggi Sverrisson. The Quarterly caught up

with Aggi after the shoots to find out what he

made of it all.

Visit www.chefs.net for full descriptions

of all dishes photographed in this

quarter’s Table Art.

Aggi and his brigade wearing

Chaud Devant chefwear.

Aggie thank you for providing us with

your time and effort today both with

the food photography for Table Art but also

for doing some modelling for us as well in the

Chaud Devant Chefwear. We guess you’ll

have done plenty of food photography before

but any modelling?

Thankfully not, I much prefer the cooking

side. We had some fun taking shots of the

Chaud Devant clothing and with the team

also, but I think we will stick to cooking.

In terms of the food photography we

will be shooting all your dishes on the

Jars range of plates. Why such a focus on

this range of tableware?

Very simply we are using Jars plates as they

are my favourite. When I see new plates

sometimes I design the food around the plate

and sometimes I choose the plate around

the food, it really depends on what I see in

my head. These plates however can be quite

tricky you can’t put anything on them as

there needs to be thought and these plates

work very well with my style of food.

You have recently visited the Jars

factory in France and you will have

seen that they have a very artisan approach

to production. Is it important that you

are aware of the origin and background of

your tableware and equipment much in the

same way you would your ingredients and

produce?

I just love these plates and going to their

factory and seeing how much effort and

passion go into each plate is just mindblowing

,the staff are just amazing from the

bottom to the top. Patrice and Catherine are

perfectionists and crazy people (in a good

way of course).


Visit www.chefs.net to view behind the

scenes footage.

We are hoping to create a few things together

and I just can’t wait. Taste is number 1-2 and

3 for sure but these plates, and their colours

are just a perfect match to my food.

As we mentioned earlier you and your

team are wearing Chaud Devant

chefwear. What's important to you about

choosing the right clothing?

For me of course the jacket needs to look

nice but really the most important thing is

that it’s comfortable to wear which Chaud

Devant is.

Finally what are the plans for the

future?

No modelling that’s for sure, we have a very

successful business which we are very proud

of, and we just want to keep on making our

customers happy.

CCS would like to thank

Aggi for his participation

in this quarter's Table Art.

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

9

To stay up to date with all news on Texture.

follow them on twitter

www.twitter.com/TextureLondon

and visit their website

www.texture-restaurant.co.uk


PRODUCT SPOTLIGHT The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

With green being

predicted by analysts

as the ‘in’ colour for

2013, this quarters

product spotlight

provides a small

selection of items

to inspire and make

sure you’re in tune

with the trends.

1

2

3

4

5

6

7

8

Mealplak Platter

ZZ-8749

Green Tumbler

ZZ-8750

Food Safe Paper

(Available in all colours

& bespoke designs) P651

Claud Dozorme Knives

Cheese Knife: ZZ-8752

Steak Knife: ZZ-8753

Jars Tourron Oil Bottle

V1338

Stelton Vacuum Jug 0.5L

X700/PG

Green Wine Glass

ZZ-8751

Jars Tourron Dinner Plate

26cm V1331

All products are available

online at www.chefs.net

or request a copy of 'the book'

2012 catalogue

1

3

6

4

7

5

2

8

10


@chefsdotnet

IT'S ALL IN THE DETAIL

Chef Grant Achatz of Alinea restaurant in Chicago is

renowned for his brilliant fundamentals and his relentless

pursuit of innovation in the kitchen. Martin Kastner the

brainchild behind the Chicago based design company

Crucial Detail, is a multi-award winning designer. When

the two collaborated it resulted in the creation of a range

of tableware designs that have captured the imagination

of the industry by creating entirely new and beautiful

ways of presenting and delivering food.

With its ground breaking collection of unique items including the

antenna, bow, squid trivet and eye ice chip holder it is a bold and

dynamic statement from one of the world’s great chefs and one of

the world’s most forward thinking designers.

For the first time Continental Chef Supplies are able to bring

this exclusive range of Crucial Detail metal products to the UK

hospitality industry. A small but precision engineered range of

pieces which allows chefs to explore and take food presentation to

the next level and beyond.

The Crucial Detail range is available now.

Further information can be found on

www.chefs.net or on twitter @chefsdotnet

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

To win a copy of the amazing

400 page Alinea book by Grant

Achatz, visit www.chefs.net for

more information.

Above: A collection of the

Crucial Detail metal products.

View all at: www.chefs.net


INDUSTRY INSIGHT

INDUCTION TAKES CENTRE STAGE

Cooking with induction is not just good sense

from an energy saving perspective, writes Kathy

Bowry, it also makes for great theatre.

The considerable energy saving benefits of induction

are now being amalgamated into kitchen ranges

to keep running costs down and at the same time,

induction cooking as a front of house feature (or for

an event or for demonstration purposes) is growing in

popularity as the advantages of easily ported counter

top hobs is recognised.

Cooking in front of diners adds a point of difference

that makes for a memorable experience and is likely to

promote a return visit. These hobs are also eminently

suitable for buffet service – simply plug in and go – and

because they don’t pump out masses of heat there is no

need for extensive kitchen-style ventilation.

James Carter of ICTC, UK agent for French company Mauviel,

well known as the manufacturer of quality pots and pans for

chefs says: “An increasing number of professional kitchens are

moving from gas to induction. Why? The induction hob is quick,

powerful, easy to clean and as responsive as the gas equivalent.”

Mauviel products are manufactured in Villedieu-les-Poeles,

Normandy where the company is in 7th generation ownership

and has a 180 year history of manufacturing. Mauviel has evolved

traditional copper cookware by using materials that are more

practical for today’s end user. Carter points out: “Traditional

copper pans can’t be used on modern induction hobs. This is

where you need the benefits of stainless steel – it is magnetic.”

(If a magnet will stick to the base of a pan, it will work on

induction; if not then new pans are the order of the day.)

The basic gastronomy shapes (saucepans, sauté pans and curved

sauté pans) have all been copied in five multi layers of stainless

steel and aluminium. Jason Atherton at his Pollen Street Social,

which opened last year, has a selection of Mauviel pans from CCS.

The quality of Mauviel’s manufacturing is exceptional. “Each

piece is hand inspected so the end user can be sure that the

final article is ready for either kitchen use or table presentation.

The ranges include pieces that are at the heart of restaurant

service like traditional flambé burners and crêpe pans. Mauviel’s

product lines span traditional hand hammered copper pieces to

the new multilayered steel pans.

‘Generally speaking the thinner the stainless steel

pan the more likely your ingredients are to burn.

This is where you need a well-constructed pan.’

“Generally speaking the thinner the stainless steel pan the more

likely your ingredients are to burn. This is where you need a

well-constructed pan. Mauviel’s Grande Cuisine features an

interior and exterior stainless steel lining for durability, food

hygiene as well as for good looks. The key is that sandwiched

in between layers one and five are three layers of aluminium to

provide not only extra thickness for the pan, but also a more

conductive metal than just stainless steel. This is important as

you want the heat to be spread evenly throughout the pan, not

just on the base. The five-layer construction continues up the

side walls. Practically it is useful for making sauces, gravies and

reductions as more of the ingredient is heated evenly compared

to pans that only conduct heat from the base.”


When it comes to the actual cooking surface, CCS can supply

a choice of single or double CookTek induction hobs from

manufacturer MCS in various wattage options that simply plug

into a 13 amp socket. MCS also supplies the beautiful range of

Dolphin induction chafing dishes to set off presentation with

style. According to Steve Snow of MCS the Dolphin chafing

dishes came about because he was dismayed to see cheap

containers and chafing dishes cropping up on buffets where

he had supplied MCS hobs. “We decided to source our own

quality serving dishes to complete the quality offering. MCS

induction solutions can be found at UBS at Canary Wharf, the

Fairmount Hotel at St Andrews and many other good, quality

sites including hotel groups such as Hilton and Radisson who

understand how important image is.”

Above: CookTek mobile induction hob.

‘After service simply remove the Incogneeto

from beneath the counter and the chafing dish

from the top and you have a completely clear

counter. Nobody else is doing that’

He urges chefs to take a look at the CookTek Incogneeto

under-stone counter mounted buffet warmer designed to be

installed directly under stone or engineered stone counter tops.

“After service simply remove the Incogneeto from beneath the

counter and the chafing dish from the top and you have

a completely clear counter. Nobody else is doing that.”

Snow also points to safety benefits when using induction. “You

are not using dangerous flame cans. Only recently a hotel worker

was badly burned by a gel can. Plus, with food holding at a precise

+/- 1°C, induction holding prolongs the life of food.” CookTek

hobs are available as counter top or drop in models designed

specifically for buffet holding while a new 650 W version will

cook a 2-3 egg omelette in 90 seconds.

CCS has also teamed up with UK agent for Adventys hobs and

Revol cookware, Signature. Revol’s stunning new cookware range

is made from a technical ceramic that is 100% non-porous and

compatible with all heat sources, including induction

On the buffet, apart from its really eye-catching design and

vibrant colours, Revolution is ideal for maintaining the

temperature of dishes on induction hobs, while on the table the

body continues to retain heat. An extensive range of coloured

and clear glass lids are available, plus clever lid supports and

accessories for buffet presentation.

According to Paula Sherlock, MD of Signature: “Revolution"

is now a feature of buffet service at the Savoy. Thanks to the

exceptional properties of this material, it is more shock resistant

than traditional porcelain while its ultra-smooth enamel also

provides exceptional longevity and means it’s easy to look after.”

13

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

‘Whether searing meat, braising, boiling, sauté,

shallow fry, stir fry, casseroles, crepes, omelettes,

eggs, melting chocolate, from production to

pastry areas the hob is great for theatre cooking’

The Adventys GL2-3000 induction hob is designed to operate

with either 1x large rectangular pan (up to 1/1Gn size) or 2x small

pans (up to 25cm diameter per pan). “Whether searing meat,

braising, boiling, sauté, shallow fry, stir fry, casseroles, crepes,

omelettes, eggs, melting chocolate, from production to pastry

areas the hob is great for theatre cooking,” says Sherlock.

Below: Revolution buffet presentation.


FEATURED SPECIAL

Herbert Berger is wearing the Beau Rocher

Diamond Jacket by Chaud Devant.

THE RETURN OF...

After 14 years behind the stove at

one of the City of London’s most

acclaimed restaurants 1 Lombard

Street, we caught up with Herbert

Berger at his brand new home in

the city – Innholders Hall.

On a cold but fresh October day we were

welcomed into the warmth and grandeur of this

magnificent building tucked away along College

Street in the city. Before we entered we had no

idea of what was to greet us on the other side of

this fairly unassuming but highly polished and

decorated black door. While we stood waiting

for Herbert to join us we had an opportunity

to take in the magnificent reception rooms and

in particular the fabulous Great Hall which we

could only start to imagine must have played

host to some of the most magnificent functions

and dinners in the past.

The Innholders Hall is the home of hospitality in

the City and is one of a hundred Livery Companies

and the one most closely linked to our industry.

There is no doubting that this establishment was

steeped in history and everything around the

building suggested this but what for it's new future

with Berger at the helm, the first Michelin Chef to

be associated with a livery company.

At this the man himself arrived, an imposing figure

but straight away he put us at ease with his calm tone

and Austrian twang. Our first question, having had

time to absorb this wonderful venue, was simply why

here, as there must have been plenty of opportunities

and propositions for him to consider?

“When I left Lombard Street I took some time out,

had lots of lunches, many interesting meetings

and quite a bit of fun too, most of all I did a lot of

thinking. I was amazed and honoured how many

people were so supportive and encouraging for

which I am very grateful”. Berger continues, “I

looked at hotels, almost bought one with a friend

and partner, considered gastro pubs with rooms in

the country side and there is always 'that' fast food

concept I had in mind for many years. I may still

do it one day. Whatever I did next had to work

at this stage in my life, after a hard divorce and

parting as a partner from 1 Lombard Street after

almost 14 years. It had to be financially successful

as well as enjoyable, satisfying, making use of my

knowledge and long career, giving something back


and most of all I wanted to be in control of my own

destination. I had too many experiences whereby I

made companies very successful, gained the M-star

for three establishments, but unfortunately too

many times I lost out due to takeovers, sales and

changes beyond my control. However I am not

complaining as I held some amazing positions, met

incredible people and every time it lead me on to

another, even better and more exciting project and

by all accounts this move looks the same.”

So you decided on staying in the city, all be it

in a very different environment. How did the

opportunity come about?

“I happened to sit next to the Clerk, Dougal

Bulger, (of Innholders Hall) at a Reunion for the

Gastronomes dinner, chatted and one thing led to

another. At the time I knew things were coming

to an end at 1L, I was looking for a move and he

invited me round for a look at the Livery Hall as

they were considering outsourcing their catering

and they were clear that they wanted someone

dedicated and not just another outside caterer. I

handed in my proposal, went through the beauty

contest and won the bid. It is an amazing place with

incredible history dating back to 1473 and on top

of it, it was the Innholders, the home of hospitality.

It has three beautiful rooms, the size suited me and

I was attracted by the idea that it would be almost

catering in a large grand private house, no a la carte

to deal with, just total focus on each party. I have

always believed that Michelin Star food can be done

for large numbers, it is only a question of menu

design, logistics and resources. Of course I also saw

a hidden gem and a unique business opportunity

too. Everything is there, I just had to bring in

modern chefs equipment and some nice china and

glasses plus a few other little touches. To be fair and

honest I did not want to enter the fickle world of

trendy places and all that is associated with them

these days. After 44 years in the industry I felt I

have done that, enjoyed it, loved it, made many

wonderful contacts and benefited from it having

gained the Michelin Star three times and held it for

many many years. I was also looking for a better

quality of life style."

You are the first Michelin Star Chef to be associated

with one of the Livery Companies and the one most

relevant to our industry – what is your ultimate

goal as Chef Director of the Innholders Hall?

“I believe so and I am amazed that it has not

happened before. These are unique places, absolute

gems and could not ever be recreated. My aim is to

make Innholders Hall the Livery Hall with the

best food and service for all and any occasion and

attract a much wider audience. Livery Halls have

15

The Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

traditionally been very secret and inaccessible. I

want to open the doors to the public to enjoy and

eat great and real food although it will be events

only. However we can do a table in the Old Court

Room for as few as four or six people but going

up to thirty”.

You have been recognised for bringing a lot of

young chefs over the years through the ranks, for

them to go on and have their own success. How

much of an importance is this to you in addition

to creating the very finest dishes?

There are many great chefs, famous or not who

have worked for me and have gone on to do very

well. I don't want to single out a few, but my

biggest satisfaction is having helped, guided and

trained many young chefs, put them on the right

track or helped them along, often from difficult

backgrounds or having come out of horror

kitchens. I enjoy creating a healthy environment,

teaching real skills, real cooking, consistency

and running a civilised kitchen. Thinking as

professionals with the ability to work with

management and understanding the business

side of cooking is also very important to me”.

Please can you tell us a little about the brigade

you have at the Innholders Hall and how it differs

from the normal restaurant environment you

were used to at 1 Lombard Street?

“Well, I am very fortunate, Elena Leva the

sales and marketing manager, head chef Tim

Richardson and pastry chef Arnaud Viatte have

all joined me. David Campbell, the front of house

manager, will arrive shortly. Together we clock

up over 32 years working together – that makes

an incredibly strong team with unparalleled

experience, passion and knowledge. Just what is

needed for this place. We will cater for all sorts

of events and cook a huge repertoire from very

modern to seasonal, lots of game and all the

amazing old classics. The difference and real

beauty is that when we prepare for a party that’s

all we concentrate on, it's cooked by us alone, I

love hands on cooking and we are not distracted

with a la carte and other interferences. It is also an

incredible learning ground for youngsters as they

will be working with us directly."

Thank you for your time today Herbert and

allowing us the privilege of exploring and learning

about the Innholders Hall.

For more information visit www.innholders.co.uk

Jars Presentation Plate V1344

Chris Fearon, Deanes @ Queens, Belfast

Jars Cerise Bowl V1339 & Plate V1094

Michael Middleton

@ The Cock & Bull, Balmedie

Rustic Olive Wood Board W620

Mike Jennings

@ Grenache Restaurant, Manchester

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AND SEND IT IN!

Send all photos to: spotted@chefs.net

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LEAF SATIN FINISH

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2012 AUTUMN COLLECTION


For further information contact:

Continental Chef Supplies

T: +44 (0)191 518 8080

F: +44 (0)191 587 2671

E: sales@chefs.net

W: www.chefs.net

Front Cover shot:

V1340 Jars Tourron Bowl Cerise 10cm

V1373 Jars Tourron Plate Orange 26cm

Aggi Sverrisson is modeling the

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the Big Stripe Apron (B860) by

Chaud Devant Original Chefwear.

To view the full range of professional

chefwear visit: www.chefs.net

2012 AUTUMN COLLECTION

TABLE ART: 2012 AUTUMN COLLECTION

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Aggi Sverrisson

Texture, London


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V1373 Jars Tourron Plate Orange 26cm


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V1375 Jars Pasta Plate Ecorce 23.7cm

2012 AUTUMN COLLECTION

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