HOLDING COURT

Philip Borthwick, executive head chef of the 104-room Savil Court Hotel in Egham, Surrey not only has to supervise food in the 100 cover restaurant, but also an extensive list of functions and banqueting from 100 to 1,000 people, as the hotel is also a major conference centre.

On Friday night, it's a buffet party for 700 people when he will be serving 40 strip loins of Aberdeen Angus, 979, Scottish roast beef with chausseur sauce. "We're a member of the Scottish Meat Society, 980, and all the meat we serve is Scottish. We find the quality is better. We know it will taste as well as it should and be tender," he says.

The hotel and conference centre has a mainly corporate customer base as it is used for major product launches such as the Mondeo BMW car and the Lexis Toyota car. "This is because the conference centre has a rising floor which can carry three cars," Borthwick says.

In the restaurant, an average of 400 to 500 covers a day are served.

Borthwick likes using Knorr bouillon, 981, and during one month he can use six to eight tubs. "I've used it throughout my career. It's got a good flavour and it's not greasy unlike others on the market. I use it in sauces and soups."

Pasta is a main feature on the buffet menus, used in salads and vegetarian dishes. He and his team of 16 chefs use Knorr pasta, 982 is several varieties: Creste, Penne, Tagliatelle, Fettucini, Campanelle and Conchiglie. Borthwick says: "Over the past five or 10 years, diners have become increasingly health conscious so pasta helps to meet this demand. Provided the pasta is properly cooked with a bit of oil in the water, the results are great."

He also likes Knorr Long Grain Rice, 983, which he finds good quality, while fresh pre-peeled potatoes are bought from Donaldsons, Covent Garden, 984.

Borthwick talks highly of Fritol long life vegetable cooking oil, 985. "We've tried many other brands but find this the best as it lasts. You could buy a cheaper oil, but it's not going to be as good," he said.

Borthwick makes soups and sauces from scratch. "I find it's better from a cost point of view. For example, fresh soup costs 10p a portion whereas a ready-made variety would be 50p to 60p."

Most dishes including desserts are freshly made from scratch, but if time is short, Borthwick will buy in gateaux from O'Neal's Patisserie, London, 986.

When making desserts, the team uses McDougalls self-raising flour, 987. "It's a household name. If you find something that works, then stick to it. We make everything from choux pastry to chocolate eclairs so if we used another brand, it might not work," he adds.

For custard, Birds Instant Custard Powder, 988 is used. "We find it acceptable - it's very quick to mix up," he says.

To accompany desserts, Borthwick serves Carte D'Or ice cream from Walls, 989 in various flavours such as vanilla, strawberry mint and sorbets, 990.

Coulis is usually freshly made from fruits of the season, but during winter months Borthwick sometimes uses Knorr coulis, 999.

SAMPLE MENU

Here are some examples of dishes from the restaurant menu.

Starters

Marinated Scottish salmon

Vineleaf stuffed with rice

Main meals

Roast rack of lamb with herb crust

Tournedes of beef saut€ed in butter with Madeira sauce

Tomato and Aubergine Gateau served with basil sauce

Desserts

Strawberry millefeuille

Ice lemon souffl€ with raspberry coulis

Cost: £23.50 for three courses