Yorkshire's top chefs were invited to Luke French's restaurant for our latest networking lunch on Thursday, June 13th.
Attendees were greeted with an apéritif created in house by the skilled bar crew at Jöro as well as amuse-bouches, followed by an eight-course tasting menu designed and cooked by chef-owner Luke French, with ingredients supplied by the event sponsors.
Menu
Snacks
Hand Dived Scallop Cured in Elder Vinegar Strawberry, Horseradish & Parsley Borage from Koppert Cress Willowglen,
Barbecued Moss Valley Pork Belly Madras Spices & Coriander Coriander from Koppert Cress Gymnasium
Fritz Willi 2016 Riesling, Germany
Norwegian Halibut from Norway Seafood Yuzu & Dashi Cream Monks Beard from Koppert Cress
Davenport Horsemonden 2017, England
Salt Aged Goosnargh Duck from Udale Speciality Foods Black Beans & Beansprouts Cherry from Les Vergers Boiron
Blaufrankisch 2016, Judith Beck, Austria
Sheep’s Milk Ricotta Ice Cream ‘The Blackcurrant Bush’ Blackcurrant from Les Vergers Boiron
Valpolicella, Cantina Di Negra Recioto, DOCG Classico
Chefs
Chefs in attendance were Darren Goodwin, executive chef at INN ideas; Fergus Wilford, senior sous-chef at Gravetye Manor; John Brewster, head chef at Manor House Lyndley; Jon Mahoney, executive chef at premium pubs and bars; Kristian Fisher, head chef at Bartle Hall Country Hotel; Simon Ayres, chef-owner of Samphire and Steel; Jake Lowndes, chef-owner of Little seeds bar and kitchen; Simon Haigh, F&B director at The Eden Hotel Collection; Tom Lawson, chef-patron of Rafters restaurant; Jason Kendra, head chef at Chatsworth House; Adam Harper, head chef at The Cavendish Hotel; Duncan Poyser, head of food innovation at George's Group and Leo Hill, chef-owner of Arthur's Restaurant.
Sponsors
The event's headline sponsor was Udale. It was also supported by Koppert Cress, Les Vergers-Boiron, Chef Works, Zenith Hygiene and Norwegian Seafood, all of whom contributed ingredients to the menu.
What the chefs and sponsors had to say about The Staff Canteen Live networking lunch at Jöro
Fergus Wilford, senior sous-chef at Gravetye Manor commented on the use of some of the sponsors products on the lunch menu, he said: "It's nice to see how other chefs use the products and it makes you think about using different techniques yourself.
"It's also good to discuss the dishes with other chefs and get their opinions."
Jake Lowndes, chef owner of Little seeds bar and kitchen added:"I think it's a great way to informally meet suppliers, it's not sell, sell, sell - you can just talk about food, chefs and the industry in general."
Jon Mahoney, executive chef at premium pubs and bars thought the venue was great and said: "I've had a fantastic time and it's been great to meet other chefs and discuss their ideas on food.
"Having the suppliers' products on the menu is a great way to try things I've not tried before and be able to ask about the product directly."
This month's headline sponsor was Udale Speciality Foods and Sales Director, Jason Myers, who explained that they have been supplying Joro for a few years but he had never been able to eat there. He said: "It's been absolutely fantastic to see what Luke is actually doing with the produce and to be perfectly honest these lunches work really well for us, being able to network with chefs in a relaxed environment where they are chatting with friends, having a glass of wine and trying our produce is brilliant.
"I definitely recommend it, talking to them about our products over lunch I think stays with them more than if we hound them by email and phone calls. When you get back in touch with them you have this great lunch as a common talking point which is great."
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