Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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ACE winners

BaxterStorey chefs Oliver Dovey (front row, second from left) and Luke Smith (front row, third from left) have been crowned champions of the Association of Catering Excellence’s (ACE’s) annual Ready Steady Cook competition. The challenge, which celebrated its 21st anniversary this year, was held at East Wintergarden in Canary Wharf and saw teams of two chefs, including one under the age of 26, prepare two courses from set ingredients. Smith and Dovey’s winning menu comprised five-spiced pork fillet, soy-glazed pancetta, torched courgette, pickled aubergine and shallot and ginger dressing, followed by tahini and dark hocolate whipped ganache, pickled pear skins and tahini caramel. Also pictured are judges Mike Reid, Adam Handling and Daniel Ayton, with ACE chair Sue Thompson.

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ACE winners

BaxterStorey chefs Oliver Dovey (front row, second from left) and Luke Smith (front row, third from left) have been crowned champions of the Association of Catering Excellence’s (ACE’s) annual Ready Steady Cook competition. The challenge, which celebrated its 21st anniversary this year, was held at East Wintergarden in Canary Wharf and saw teams of two chefs, including one under the age of 26, prepare two courses from set ingredients. Smith and Dovey’s winning menu comprised five-spiced pork fillet, soy-glazed pancetta, torched courgette, pickled aubergine and shallot and ginger dressing, followed by tahini and dark hocolate whipped ganache, pickled pear skins and tahini caramel. Also pictured are judges Mike Reid, Adam Handling and Daniel Ayton, with ACE chair Sue Thompson.

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ACE winners

BaxterStorey chefs Oliver Dovey (front row, second from left) and Luke Smith (front row, third from left) have been crowned champions of the Association of Catering Excellence’s (ACE’s) annual Ready Steady Cook competition. The challenge, which celebrated its 21st anniversary this year, was held at East Wintergarden in Canary Wharf and saw teams of two chefs, including one under the age of 26, prepare two courses from set ingredients. Smith and Dovey’s winning menu comprised five-spiced pork fillet, soy-glazed pancetta, torched courgette, pickled aubergine and shallot and ginger dressing, followed by tahini and dark hocolate whipped ganache, pickled pear skins and tahini caramel. Also pictured are judges Mike Reid, Adam Handling and Daniel Ayton, with ACE chair Sue Thompson.

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Bedford Lodge

A team from the Bedford Lodge Hotel & Spa conquer the Yorkshire Three Peaks Challenge, raising almost £900 for East Anglian Air Ambulance

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The Poets Lunch 2019

The Poets Lunch 2019, the annual charity fundraiser for HIT Scotland, took place last month. The three-course lunch included a dessert by Mark Tilling, winner of BBC Two’s Bake Off Crème de la Crème, while guests were entertained by former Strictly Come Dancing professionals Ola and James Jordan. The event raised £118,000.

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The Poets Lunch 2019

The Poets Lunch 2019, the annual charity fundraiser for HIT Scotland, took place last month. The three-course lunch included a dessert by Mark Tilling, winner of BBC Two’s Bake Off Crème de la Crème, while guests were entertained by former Strictly Come Dancing professionals Ola and James Jordan. The event raised £118,000.

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Truffle, parsnip, honey

Acorn winner Jamie Warley, head pastry chef at St Ermin’s hotel in London, has launched a seven-course dessert tasting menu, including truffle, parsnip, honey.

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Annual pop-up restaurant Conflict Café

Annual pop-up restaurant Conflict Café returned to London on International Peace Day, 21 September. This year, Anglo-Filipino chef Mark Corbyn of London supperclub the Adobros created a three-course sharing meal that included beef kare kare and buko pie with ube ice-cream

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Conflict Café

Annual pop-up restaurant Conflict Café returned to London on International Peace Day, 21 September. This year, Anglo-Filipino chef Mark Corbyn of London supperclub the Adobros created a three-course sharing meal that included beef kare kare and buko pie with ube ice-cream

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Conflict Café

Annual pop-up restaurant Conflict Café returned to London on International Peace Day, 21 September. This year, Anglo-Filipino chef Mark Corbyn of London supperclub the Adobros created a three-course sharing meal that included beef kare kare and buko pie with ube ice-cream

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Royal Academy of Culinary Art’s Adopt a School Trust

Michel and Alain Roux opened the doors of the Waterside Inn in Bray to welcome guests for a dinner in aid of the Royal Academy of Culinary Art’s Adopt a School Trust. The dinner was cooked by a brigade including Raymond Blanc, Gary Jones, Mark Sargeant, Nathan Outlaw, Fabrice Uhryn and William Curley.