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chefs for foodies offers an opportunity for chefs and brands to engage effectively with the foodie community, whether online, via digital newsletters or through its quarterly digital magazine.
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chefs for foodies' quarterly digital magazine launches in November 2020 and will include foodie news, product galleries and reviews (everything from cook-at-home boxes to kitchen gadgets), chef interviews, seasonal gift guides, recipes and details on upcoming cookery classes that are bookable on the chefs for foodies website. Led by editor Sally McIlhone, the magazine plans to shine a spotlight on a different country or region's cuisine in future issues, highlighting culinary destinations in the UK and abroad.
The idea behind the magazine is to engage foodies to try new products and learn new skills while we are all spending more time at home, but to also maintain a connection with other countries and their cuisines in order to inspire people to travel when we are able to move more freely.
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Editor's Letter
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We have a really exciting issue for you, thanks in part to our exclusive interview with Agustin Mallmann. The nephew of world-renowned restaurateur Francis Mallmann has been carving out a name for himself as a travelling chef-for-hire specialising in delectable fire-cooked Argentine cuisine. Agustin tells us more about his love of Italian food, his dream restaurant set-up and reveals the international celebrity clients he’s cooked for.
Welcome to the inaugural edition OF CHEFS FOR FOODIES magazine!
Also in this issue, browse our Christmas gift guide which is packed with some of the best present ideas for foodies of all ages and to suit all budgets. Read about our new partnership with Brigit’s Bakery and its one-of-a-kind Peppa Pig afternoon tea experience on a London bus and check out our reviews to see what we've been eating recently. As ever, you’ll also discover the latest cooking classes to launch on chefs for foodies, helping you put all of this epicurean inspiration into practice from the comfort of your home.
Thanks so much for reading and let me know your thoughts on the issue. Welcome to our table.
SALLY McILHONE
Follow SALLY on Instagram
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The Kitchen
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Founder of Brigit’s Bakery Cedric spoke to chefs for foodies about how he launched London’s only fleet of buses serving afternoon tea. From entertaining a celebrity clientele to partnering with Peppa Pig on a unique themed bus, Brigit’s Bakery now offers a variety of classes on chefs for foodies. Do you want to become a pastry chef from home? Check out the latest classes from Brigit’s Bakery here.
Cedric Bloch
It was a joy to catch up with Agustin Mallmann, the fascinating protégé of Francis Mallmann, and hear about his passion for cooking with fire. At this time of year, delicious fire-cooked meals conjure up feelings of warmth and cosiness. Read our interview with the elite chef to find out more.
Agustin Mallmann
Turkish TV host and journalist Arda Sayiner covers gastronomy and travel for the likes of CNN Turkey and HELLO! For this issue Sayiner interviewed popular Greek Instachef Gabriel Nikolaidis. Shining a spotlight on the regional chefs making enticing dishes is something that’s part of chefs for foodies DNA and we are incredibly lucky to have roving reporter Arda on hand to connect with some of the most exciting foodie talent around.
Arda Sayiner
Fitness coach and nutritionist Paul gave us some tips on how to stay healthy in the run up to Christmas. Being a foodie doesn’t mean you have to eat badly and Paul’s advice for finding balance between exercise, eating well and a little bit of festive indulgence will benefit anyone, no matter where on your fitness journey you might be.
Paul Jennings
Founder of single parent community app Frolo, Zoë Desmond is just as passionate about bringing people together with food as we are. We caught up with Zoë to discuss the latest partnership between Frolo and chefs for foodies, which is sure to bring joy to many single parent families during the festive season.
Zoë Desmond
Lalla Dutt has written for a number of publications including the Telegraph, ES Magazine and Marie Claire. In her ‘other life’ as a consultant, she worked with Raymond Blanc OBE for nearly 20 years and connected with a number of exciting campaigns and causes including the Food is GREAT campaign from VisitBritain, which enabled her to meet a number of her chef heroes. Lalla has been lucky enough to delve into other food cultures, visiting and working with destinations like Singapore, South Tyrol and Barbados.
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We hope you’re enjoying our launch issue and that you’re keen to read more fun-filled content in our future editions. chefs for foodies’ mission is to spread happiness and togetherness through food and share this with our community, which we’d love you to be a part of! Subscribe to the chefs for foodies magazine and newsletter, and follow us on Instagram to have the chance to win one of three amazing prizes.
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Simply fill in your details below to receive four issues of chefs for foodies magazine a year, a newsletter every month and weekly IG Live cooking classes, all absolutely free! By signing up you’ll also be in with a chance to win one of the fabulous chefs for foodies prizes listed above. What are you waiting for?!
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TOP CLASSES ON CHEFS FOR FOODIES THIS SEASON...
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From South American street food to showstopping cakes and classic risottos, get yourself booked on to one of our exciting winter classes to expand your cooking skills and connect with other like-minded foodies.
For dates and times click the Book Now button below
Shichimi spiced tofu ramen with Chef Craig McBea
Learn how to cook authentic ramen from a noodle master. Chef Craig McBea spent seven years working for Wagamama, becoming the popular chain’s Development Chef, so he knows how to create pan-asian cuisine that packs a real taste punch. In Chef Craig’s classes you will learn how to adapt your skills in your own kitchen and use seasonal ingredients to create amazing dishes that are affordable, taste great and will impress your friends and family.
For dates and times click the Book Now button below
Chef Alla will start by showing you how to make the perfect hazelnut meringue. Next she will show you how to make chocolate custard cream from scratch and turn it into traditional whipped cream. Together, you will bake the meringue layers, assemble the cake, enjoy the company and feast on what you cook when it's ready!
Hazelnut meringue cake with Chef Alla Driksne
For dates and times click the Book Now button below
During this class you will learn how to make the best risotto. After all, Chef Daniel hasn’t got a Michelin star for nothing. Risotto can be a ridiculously tricky dish to perfect, but Daniel Galmiche’s classes are packed with tips and techniques to give you all the knowledge and best practices you will need to get it spot on every time. To quote the man himself, ‘Making a great risotto is one of life's joys. I will make sure you become an expert!’
Wild mushroom risotto with the Michelin-starred Chef Daniel Galmiche
For dates and times click the Book Now button below
Less well-known than arepas, patacón is a truly Venezuelan street food that was first made in Zulia state and eventually spread to the rest of the country. This is a great midnight snack to indulge in after a night of hard partying! Using green plantain that is deep fried, smashed, deep fried again and topped with a delicious assortment of ingredients and another piece of crispy plantain, these tasty treats are sure to stave off any hangovers.
Patacón: Venezuelan street food with Chef Fernando Baena
For dates and times click the Book Now button below
Learn how to make three pasta dishes in three live streaming cooking classes: spinach ravioli, unstructured spaghetti carbonara and gnocchi with gorgonzola and walnuts. Chef Enzo Neri will turn you into a pasta expert with this amazing three-class course.
Pasta course: three recipes over three months with Chef Enzo Neri
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Sass & Belle Christmas Decorations, from £6
sassandbelle.co.uk
Sass & Belle, 31 The Market, The Piazza, Covent Garden, London WC2E 8RE, +44 (0)20 7497 2992
CHRISTMAS GIFT GUIDE
Conolly x Lobmeyr glassware, from £250
connollyengland.com
Connolly, 4 Clifford Street, London W1S 2LG, +44 (0)20 7952 6708
Urban Apothecary candles, from £30
urbanapothecarylondon.com
Fenwick, 63 New Bond St, London W1S 1RQ, +44 (0)20 7629 9161
Paxton & Whitfield The Clarence hamper, £200
paxtonandwhitfield.co.uk
Paxton & Whitfield, 93 Jermyn St, St. James's, London SW1Y 6JE, +44 (0)20 7930 0259
Chococo three-tiered selection box, £46.50
chococo.co.uk
Chococo, 42a Carfax, Horsham RH12 1EQ, +44 (0)14 0328 3575
Emma Bridgewater crockery, from £17.95
emmabridgewater.co.uk
Emma Bridgewater, 81a Marylebone, High St London, W1U 4QL, +44 (0)20 7486 6897
Ecooking gift sets, from £39
ecooking.com
lookfantastic.com
H by Hine Hineball gift pack, £39
hine.com
Serpent Queen hot sauce, £4.95 each
serpentqueenhotsauce.com
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Spice Sultan gift sets, £12
notonthehighstreet.com
Cuisinart Spice Grinder, £50
cuisinart.co.uk
Staub 24cm cast iron Christmas Tree cocotte, £249, £169
bicestervillage.com
FOR HOSTS WITH THE MOST
Zwilling, Bicester Village, 50 Pingle Drive, Bicester, Oxfordshire, OX26 6WD, +44 (0)18 6936 6266
FOR THOSE WHO LOVE A TREAT
Soho Home Roebling Whisky Decanter Gift Set, £365 £240
bicestervillage.com
Soho Home, Bicester Village, 50 Pingle Drive, Bicester, Oxfordshire, OX26 6WD, +44 (0)18 6936 6266
My Wolf’s Urban Spices Christmas gift box, £49.50
mrwolfspices.com
Läderach Reindeer Finn, from £5.90
laderach.com
Läderach, 254 Regent Street, London W1B 3AA, +44 (0)20 3827 8565
FOR FOODIE BEAUTY QUEENS
FOR THOSE WHO LIKE IT HOT
FOR FOODIE KIDS
John Lewis, 300 Oxford St, Marylebone, London W1C 1DX
La Marzocco Linea Mini coffee machine, £3,984
uk.lamarzoccohome.com
Zwilling, Bicester Village, 50 Pingle Drive, Bicester, Oxfordshire, OX26 6WD, +44 (0)18 6936 6266
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Kitchen Essentials: KitchenAid
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Though most foodies would consider the classic stand mixer to be for baking only, there are a huge number of other uses that make your appliance go further. First up: pasta...
Many culinary wizards will be surprised to hear that the ultra-modern KitchenAid stand mixer actually dates back to 1919. After developing a stellar reputation over the last century, this must-have product is now considered one of the most covetable kitchen appliances in the world. However, many purchase this investment piece unaware of the plethora of ways it can be used beyond baking. For example, did you know you could use your KitchenAid stand mixer to make pasta, mashed potatoes, pulled pork or even stuff sausages? With this one appliance, there is a world of potential. All you need are the right attachments.
This issue, we’ll be focusing on the KitchenAid stand mixer’s potential to make pasta. Whether you’re looking to craft your own thin super lasagna sheets, fashion your own fusilli or make mouthwatering macaroni, there is a KitchenAid attachment to suit.
The pasta press (£165) offers six interchangeable discs allowing the chef to produce stand-out spaghetti, bucatini, rigatoni and several other delectable pasta favourites. The in-built wire pasta cutter helps you trim your pasta shapes to your preferred size and it even comes with a handy cleaning tool, making it easy to keep your pasta maker sparkling and ready for its next use.
There is also a handy lasagna sheet roller, which can be purchased on its own (£70), or in a cutter and roller set (£155), complete with spaghetti and fettuccine cutters. KitchenAid also stocks a pasta dryer (£50) which provides three metres of rack space, so if you’re cooking up a handmade Italian family feast, this is an essential piece of kit.
To begin your journey from gnocchi novice to pasta pro, purchase your stand mixer and pasta attachments here.
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4 of the best... Hampers
Christmas is the perfect excuse to indulge in a hamper, whether to keep the family in snacks over the festive period or to send to absent friends. Our selection of hampers offers something for every taste and budget.
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Gone are the days when vegan and allergen-friendly cakes were an instant turn-off. Now brands pack as much flavour into their gluten, nut and dairy-free products to ensure they compete with their traditional counterparts - and with good reason. The number of vegans in the UK quadrupled between 2014 and 2019 and food businesses are now realising that catering for allergies creates many a satisfied customer. Brands like Creative Nature are thriving in this space and proving that you don’t have to sacrifice taste to create a great allergen-friendly, vegan product. Founded in 2011 by nut allergy sufferer Julianne Ponan, Creative Nature grew out of Ponan’s need for nut-free healthy snacks. After finding a gap in the market, she decided to create her own.
The dairy/gluten/nut-free choice
Creative Nature now makes everything from snack bars to hemp protein and baking mixes and is stocked in Asda, TK Maxx and the Co-op - high praise indeed for a kitchen table start-up. In order to try a few of Creative Nature’s products at once, invest in one of its bundles. Offering everything from snack selections to pancake-focused sets, they make incredible gifts. We were lucky enough to test out the Chocolate Cake bundle, which comes complete with two chocolate cake mixes, a 100g tub of cacao powder to make the icing and eight 30g bags of Gnawbles (which are like a healthy twist on a Malteaser) for decoration. Taste-tested on a hungry group of parents and toddlers, the feedback was universally positive. Creative Nature’s chocolate cake is moist, decadent and moreish - perfect for entertaining nut-free, coeliac or vegan friends, or if you just want to feel a little more saintly. The Baker’s Bundle and Ultimate Mix bundle are next on our list!
Creative Nature Chocolate Cake Bundle, £21.79
creativenaturesuperfoods.co.uk
After your lunchtime Christmas feast, it’s perfectly natural to feel a little peckish in the mid-afternoon and what better pick-me-up than a few carefully selected teatime treats served with warming brew? Cartwright & Butler’s Christmas Afternoon Tea hamper contains everything you need for a festive nibble. Afternoon Tea Blend tea bags, cranberry and orange shortbread, gingerbread fudge, spiced plum preserve for the scones and cheese flatbreads for the cheese board. There’s even a box of hard-boiled sweets that will keep both grannies and little ones on their best behaviour. Best of all, the goodies come packaged in a stunning grey wicker basket with leather fastenings that can be used again for picnics come the warmer weather.
Cartwright & Butler Christmas Afternoon Tea Hamper, £60
cartwrightandbutler.co.uk
For those who love a cuppa
Cartwright & Butler has an impressive reputation, with its baking roots dating back to the early 1900s. No wonder then that the shortbread and crackers in this hamper rival the most elite gourmet brands. A family business for five generations, Cartwright & Butler is run by the brothers Arnett and aims to create top quality British fare, something the brand achieves with aplomb.
If you’re looking for a bigger hamper to truly indulge this Christmas the Rosedale Crate and Grand York hamper are worth seeking out. Similarly, if you’re looking for gourmet treats on a budget, smaller foodie gifts start at as little as £18, meaning there truly is something for everyone.
This year, many of us have had to swap traditional al fresco pursuits for more indoor-based fun and the Forest Foodie Wilverley hamper provides the perfect array of delectable snacks and drinks for a dreamy living room picnic. Founders Amy Dane and Flora Richardson have developed a full-scale foodie service offering both their culinary skills to anyone living (or on a staycation) in the New Forest area, as well as stunning hampers full of local produce. The Brockenhurst hamper provides everything you need for a cosy getaway, from breakfast essentials like eggs, bacon, tomatoes and sausages as well as milk, juice and shortbread - or go Deluxe and they’ll throw in wine, chutney, cheese and crackers.
The Forest Foodie Wilverley hamper, £80
theforestfoodie.com
For wine, cheese and charcuterie fans
For holidaying couples, or for a taste of the New Forest from your own home, we recommend the Wilverley hamper. Offering two Lyburn Cheeses as well as an Isle of White Blue, a selection of home-cured charcuterie from A Pinch of Salt, chutney, olives, crackers and a bottle of Brook Hill white wine, this is a feast fit for foodie royalty. If you need some additional tipples to add to the party - it is almost Christmas, after all - the Forest Foodie stock everything from Mermaid Gin to Jenkyn Place sparkling wine. For a true taste of the South Coast, look no further.
Winter is a time for warming meals and comfort food. Roast, stews and curries are high on the agenda and naturally the meat eaters among us are on the lookout for some top quality cuts to add to seasonal recipes. Happily, the Dorset Meat Company have the perfect hamper for those who love great tasting butchery. Containing diced beef steak for a winter pie or stew, mince for a spicy chilli, lamb chops and a lamb shoulder for roasting as well as six sausages and eight chicken thighs, you’ll be spoilt for choice when it comes to what to cook first. In addition, by investing in a Dorset Meat Company box, you’ll be guaranteed grass-fed animals raised on family-run farms, leading to a higher ratio of vitamins and antioxidants in the meat.
The Dorset Meat Company Autumn Meat box, £49.95
thedorsetmeatcompany.co.uk
For carnivorous cooks
A healthy and ecological choice that supports British farmers, the brand’s boxes have been recommended by the Independent. In addition to the Autumn Meat box, other options include the Full English Breakfast box, the Student Survival box, or the Grass Fed Beef Steak box. We’ll be investing in the ‘Phil the Freezer’ Meat box in the run up to Christmas, to ensure we are ready to feed the family!
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Merry Ginmas!
Gin has been an on-trend tipple in recent years and for 2020 there are a host of gin-themed gifts available to get into the party spirit.
Harris Distillery Wild Gorse tincture, £20
harrisdistillery.com
24 Days of Gin advent calendar, £10
wilko.com
Snow Globe Gin Harvey Nichols, £29
harveynichols.com
Gourmet Games Gin Tasting, £25
gourmetgames.co.uk
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Brigit’s Bakery interview
Afternoon tea on a bus? Where do we sign up?! chefs for foodies partner Brigit’s Bakery is known for its popular London café and unique afternoon tea experience which captivates guests with its delectable pastries and fun décor, not to mention its latest Peppa Pig bus. As the brand debuts its new Bake Club app and exciting chefs for foodies classes, we caught up with founder Cedric Bloch to find out more.
How did you come to start the business?
My dad wanted to open a restaurant in the County Hall and the landlord said, ‘If you want to open a restaurant, you have to open a bakery at the back.’ I was on a gap year, so I opened it for fun. That worked well for a year or two, then I got a new bakery in Covent Garden. After that the landlord of the County Hall wanted everyone out of his building, so I thought, ‘How can I serve afternoon tea without having a landlord or paying too much rent?’ I’m a big fan of mechanics and old vehicles, so I thought, ‘Can I transform an old London bus into a rolling tea house?’ To which everyone said, ‘No’. TFL said no, Westminster Council said no. I said, 'Just let me try!' Six months later, they did. I bought a bus on eBay and it took another nine months to get licenses. We started with one little bus, and then one bus bought the next one and I think we have 12 now.
They found me, the Peppa Pig E1 team. They wanted to create a London experience and since they have an episode with Peppa going on a London bus, they thought they could partner with me and recreate it. It took nine months to make as they have very specific brand guidelines. Everything has to be approved. We had to add wobbly lines to every single thing and even get the Peppa actors to record for us.
How did the Peppa Pig partnership come about?
I studied financial mathematics, I can’t bake. I have my pastry chefs. They come up with their menus and then we do tasting sessions and choose as we wish. Initially we started with just traditional, vegetarian and pescetarian. Then we moved on to gluten-free, that became an interesting trend. Now we offer vegan as well, which is quite hard in terms of pastries but some of them are actually better than the traditional, I think. They put more thought into it. The only thing we don’t cater for is nut-free.
How did you come up with the afternoon tea menus?
Yeah, we do movie launches - we've had the whole Paddington team. We've had Rihanna on board for a little private date with her new boyfriend, Adele doing a private baby shower. We had Victoria Beckham as a client on a normal bus. She booked a little table by herself and was recognised by one of my waitresses but was incognito.
Can you tell us more about the private events Brigit's Bakery hosts?
Yes, we’ve just had a new request from Moët & Chandon, they’re launching one of their new lines. They want to brand the bus, take it around London and do a tasting on board with their chef from France.
We hear you do brand events on the buses too?
The chef’s bus has a kitchen downstairs. It’s more for lunches and dinners, private dining. It was built to go to festivals and events but was just finished last year so it's done Polo in the Park and a couple of mini festivals. It’s a good way for anyone to advertise their new hotel opening or restaurant opening as they can do tasters on board. It’s self marketing, the more we drive, the more it’s seen.
We’ve always wanted to make the business a bit more digital and expandable, to be like the Hello Fresh of the baking world. There’s a couple of other companies out there doing it but it's mostly for children, whereas we think there’s a lot of clientele who want to improve their skills or learn how to bake. You can’t buy the products in any supermarket - the good chocolate or any of the professional equipment. You can buy them on Amazon but you have to order a whole kilo of something when you only need a couple of grams, so I think it's quite a good idea to have people receive all of the ingredients in a box. We don’t want any paper, everything is going to be on the app, through video tutorials. It’ll be subscription-based but we’ll also have one-off birthday cakes. E1 have allowed me to make the official Peppa Pig cake, so it’ll be fun for parents and kids to make their own.
And can you tell us about your new Bake Club app?
The next class, with Thuha Vandebrouck, is to make a festive chocolate and hazelnut log. It gives clients more to look forward to. They can have their usual subscription but if they actually want to build the cake with a professional chef then once a week or once a month we can have that facility. People are discovering cooking once again. It’s a lot healthier because there’s no preservatives, additives. People don’t build anything any more, so actually making something is an achievement.
Can you tell us about the live class you are doing with us?
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WORLD WINES: RUTINI
Argentinian producer Rutini Wines has been planting vines in the Uco Valley, one of the top wine-producing regions in Mendoza, Argentina, since 1925. Boasting 400 hectares of vineyards at altitudes of between 1,050 and 1,200 metres above sea level, the winery is known for its exceptional vintages. Leading winemaker Mariano Di Paola has been with the brand for 27 years and is dedicated to his craft. Here, chefs for foodies discover more about three of Rutini's unique vintages.
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Produced using the Provençal method of winemaking from the South of France which creates a perfectly subtle pink shade, this light Malbec Rosé aims to beat the best of the best. A nose of fresh red fruits and vanilla is complemented by a refined palette that makes this dry yet fresh wine very easy to drink.
Rutini Trumpeter Rosé de Malbec 2015
This full-bodied red wine offers a nose of currant and plum, with a depth of flavour enhanced by oak and vanilla. This premium wine is complex, structured and full of personality. It perfectly complements roasted red meats, meat pies and beef empanadas.
Rutini Colección Malbec
The subtle fizz from this delicious Brut Rosé sparkling wine pairs perfectly with sweet fruit-based desserts like tarte tatin, as well as decadent lobster. Notes of strawberry, quince and cherry give this a deliciously rounded appeal. The perfect finishing touch to a luxurious three-course meal.
Trumpeter Extra Brut Rosé
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DISCOVER FROLO
Community is an inherent part of the chefs for foodies DNA. Having that support network available to offer advice and encouragement is something everyone can benefit from. This year we have all had to rely upon our chosen digital communities more than ever. As a result, we look for similar community values in our partners, which is why we are such big fans of Frolo.
Frolo is an app-based community for single parents that offers various features to support solo mums and dads at every stage of their journey. Single parent families make up nearly a quarter of the family units with dependent children in the UK and many of those who find themselves newly in this situation feel completely lost and alone. With the Frolo app they are able to post on the feed to ask for advice or share insights, connect with other single parents in their area, as well as join in-person or virtual meet ups and chat groups. Offering single parents those bonds of friendship and understanding, no matter whether they’ve been a single parent for a few days or a few years, can be invaluable. Single parenthood, though tough, can also be incredibly empowering. As a result, the Frolo community is an incredibly positive and encouraging space, ensuring that every member feels part of the tribe and has a ready-made team just waiting to cheer them on.
As cooking is such a wonderful community activity, we are offering Frolo members 10% off all our classes to help raise spirits during lockdown and beyond. We recently organised a unique Frolo x chefs for foodies parent-and-child Halloween cupcake class, with a Christmas follow-up class planned, and we'll be organising adults-only classes where Frolos can gather with friends to enjoy a virtual cooking experience with a top chef and indulge in a glass of wine or two.
If you’re looking for a festive Frolo activity to enjoy with friends or want to get more ideas for batch cooking meals for the kids, chefs for foodies has got your back!
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THE FIT FOODIE: PAUL JENNINGS
Though the last year has been incredibly difficult, one of the positives to come out of the national lockdown was the news that 76% of Brits took up a new form of exercise. In addition, more than a fifth of people cooked every meal from scratch during this time, as well as sitting down to enjoy communal meals with housemates, partners or family. This renewed focus on health and wellbeing is something we at chefs for foodies have embraced. As a result, we are working with Paul Jennings from BeMyCoach on a nutrition-focused course that will be available on our website. With the season of excess just around the corner, chefsforfoodies chatted to Paul about making real lifestyle changes, finding balance and reframing the word ‘foodie’.
How does one combine being a foodie with fitness and nutrition?
In an ideal world I’d like to think that everyone could identify as a foodie, however, being a foodie identifies very differently to each individual. If you interpret it as eating highly calorific, high sugar or excessive saturated fat then there could be questions raised about your nutritious choices. However, If you interpret foodie as someone who consumes and enjoys a wide variety of options, from high quality proteins to vegetables and essential fats, and can customise these choices with herbs, spices and seasonings, then these people can benefit from strategically incorporating this lifestyle with a fitness routine. This will enhance their fitness progress and physical recovery and ensure maximising nutritional intake.
Many people struggle with finding the time to make healthy meals or exercise - do you have any tips and tricks on how to help carve out that time?
Making time to sit down and eat a nutritious meal goes much deeper than it just being healthy. Family time, conversation or just simply to reflect on the day should be a priority in people’s lives. It is vital for mental health and relationships that we try to make time to be present. However, simple modifications can include reducing exercise time to 30 mins at home, this can save an abundance of time at the gym and the travelling back and forth to a facility. Making extra food portions when cooking can be an efficient way for those with time restrictions. You can either reheat the next day, take to work or freeze, should it be necessary. Quick and easy meals can include scrambled eggs with avocado and chilli flakes or simple vegetable stir fries that can take 10 mins to cook in a wok. There are many options for quick and effective meals. Finally, I would encourage everyone looking to start a lifestyle change, to start prioritising your private and professional workload. Yes, life is busy, but that shouldn’t come at a cost to your health or relationships.
If everyone could make one lifestyle change tomorrow, what should it be?
The majority of people are incredibly sedentary, so the biggest change that can be made immediately is to simply move more. Aim for 10,000 steps or more every day. Set yourself that daily goal and hold yourself accountable.
How would you recommend that people consider health and nutrition more in the run up to Christmas?
Lifestyle changes should encourage you to work hard regardless of the time of year. However, if you wish to indulge over the Christmas period then try to make a plan way ahead of this period and set some yourself fitness challenges. Try a 4-,6-,8-,10- or 12-week challenge prior to Christmas in order to feel great for the festive period and the parties you may be attending. Then the impact of any overindulgence shouldn’t last too long and you’ll be craving a more active and healthier lifestyle afterwards. With the occasional gin and tonic thrown into the mix, of course!
One of the main problems with fitness and nutrition is making long-term changes, rather than looking for a quick fix, what would your advice be on this?
It’s human nature to want a quick fix, however these expectations can be very demotivating, demoralising and most often result in failure. Ultimately, a lifestyle change that is sustainable should be the priority. Set yourself manageable goals, such as daily step counts, daily water consumption, 30 minutes of daily exercise and tracking your food daily. Progress takes perseverance. Having a coach to help you stay accountable can also be a life changing experience. Accountability can be the key to realising your goals and a coach can certainly support this every step of the way.
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For more information visit BeMyCoach.
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COOKING WITH FIRE: AGUSTIN MALLMANN
Francis Mallmann’s fire cooking is known the world over thanks to an impressive legacy, a string of restaurants and a memorable episode of hit TV show Chef’s Table, but his nephew Agustin Mallmann is more than just a well-trained protégé. Making a name for himself as a private chef-for-hire, Mallmann the younger has travelled the world and served his signature Argentine fire-cooked cuisine to the polo community and top footballers alike. In this exclusive interview for chefs for foodies, Agustin Mallmann tells editor Sally McIlhone about the complexity of cooking with fire, his kitchen must-haves and his love of Italian cuisine.
When did you know you wanted to be a chef?
In my house, cooking was always something that was done by my father, my grandmother or my mother, so when I was very young I started cooking with them. When I was about 16, I knew that if I wanted to take cooking seriously I would have to start cooking in restaurants and learn more about different techniques, so that’s when I contacted my uncle. He gave me the opportunity to train at a restaurant that he owns in Uruguay called Restaurante Garzon.
What is it about cooking with fire that you find so captivating?
When I started cooking with my uncle, his restaurants all had that base of cooking with fire. Inside the restaurant there was a wood grill, a wood plancha (a cast-iron griddle which is heated by fire), a wood oven - there were all these different fire cooking techniques and that’s what caught my eye. It’s such a difficult technique, to be able to cook with all those different temperatures. People cook with fire and they think of a hot flame but there’s many different temperatures within a fire that you can cook several different things with, so that’s what attracted me.
Fire can be quite erratic, has anything ever gone wrong when cooking with it?
When training, you are trying to get a feel for not only temperature but timing. When something is over a plancha that has a strong fire underneath, you have to have an eye for the fire but also the griddle and what temperature the griddle is at because they’re not moveable. I think that was one of the toughest things for me to learn and get used to. And, for sure, you have to try and fail until you really have the fire temperature and the equipment temperature down - it takes many attempts to perfect.
Fire also seems to be more appropriate for cooking savoury things, do you have any sweet recipes you recommend cooking with fire?
I don’t do many sweet things on a fire. My uncle does. I’ve cooked different things for dessert with him. We do oranges with rosemary on a plancha, or he did pineapple over a flame - it’s cooked very slowly without the skin on, so it caramelises - but I tend to go more to the typical Argentine desserts, which are all very delicate and done inside a pastry kitchen. The classic Argentine sweet that we do, it’s called rogel. It’s very thin, almost clear layers of dough that are plated and filled with dulce de leche, the typical Argentine caramel. You put one layer of the very thin dough, you put dulce de leche on top of that, you’ll put another layer of dough and another layer of dulce de leche and on like that for about 16 or 20 layers. It’s an amazing cake.
What lessons did Francis teach you in the kitchen?
The way he is, he’s such an artist. I think I learned by just being very aware of what I was doing when I was with him. His way of teaching was not showing you directly, it was more of an indirect learning. You have to learn for yourself and react and work - it was a lot of work, for sure. His teaching is very different from any other chef’s teaching.
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I cook a lot of things that take a long time. In Argentina, we like to cook the beef very slowly. For some events we’ll do a whole lamb or whole pig on a cross over a flame, or we’ll do the whole rib eye that is sometimes 12 pounds. That long cooking is also difficult because you have a big beast in front of the fire that takes a while to cook. You can’t have it cooked on the outside and be raw inside, so it really does take a lot of patience and fire knowledge to cook certain things.
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What is your favourite dish to cook?
I would probably say pasta. Pasta is my favourite dish to cook personally, but the typical thing I cook for events is Argentine meat over fire.
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What item in your kitchen could you not live without?
I have two. My mandolin is one of my favourite pieces of kitchen equipment to have on all of my trips. And my second one would be the zester, I love my zester. For lemon zest or even for grating parmesan, I think it’s great.
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What world cuisine most inspires you?
I would probably have to say Italian because of how organic they are about how they cook and the simplicity that they cook with, which I love. You can taste what you’re eating. The third reason is because of their generosity when they plate. They have nice portions, which is what I like. I don’t like the very fine cuisine, which is more French, I like generous portions. Food tastes good, food looks good and it’s a nice big portion - I like that.
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You’ve worked in restaurants in Argentina and Uruguay, how have these experiences shaped you as a chef?
Working in restaurants in Argentina, Uruguay and the US made me realise that I wanted to take my cooking outdoors. Being able to have an outdoor kitchen and interact more with the guests, that’s part of the experience that the guests go for. Being able to see every dish that’s being cooked by the chef with fresh ingredients - that’s my goal for when I open up my own restaurant.
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How did you get into cooking at polo events?
After cooking in the restaurant with my uncle for several years, I started doing my own dinners and the first people I started cooking for were my friends in polo. Then their sponsors would come to the dinners. When I started travelling to cook for the sponsors, that’s when everything started to come together. That’s what made me travel throughout the world, because they play in many different elite places. Polo is an old sport, they call it the King’s game. The whole fire cooking and polo and horses and being outside on the ranch or being close to the barn... it’s a very nice setting.
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You love to travel, once we are able to move more freely where would you next like to visit and why?
I think my top destination right now is Greece. It’s a very different culinary culture. I’d love to see it, I’d love to taste it and also would love to take my fire cooking to Greece.
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Tell us about how you became a chef for hire for VIPs?
The first time I cooked for private clients I tried to focus on marketing and take photos of every dinner that I did. Social media is huge, so I documented everything and focused on sharing that with whatever audience I had at the time. People started enjoying my trips. They realised that I was travelling the world and if they wanted to hire me in Italy, I would go to Italy. If they wanted to hire me in Alaska, I’ll travel with my team and equipment to Alaska. When we show up at an event, we travel with all of the grills and all of the equipment that’s been handmade in Argentina. We bring a unique set-up wherever we are in the world. That’s the big thing about what we do.
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Can you reveal anything about some of the most exciting clients you’ve cooked for?
Sergio Aguero, we cooked for him not too long ago in Manchester. He loved the traditional Argentine asado and he really enjoyed having us. It’s nice for him to have a little bit of Argentine culture as that’s where he is from. To have that brought out to Manchester was special for him. I’ve cooked for the best polo player in the world, Adolfo Cambiaso, and Ignacio Figueras, who was the face of Ralph Lauren for many years.
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Meet the chef: Gabriel Nikolaidis
Greek cuisine offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history, which is what makes Greek food so enticing to every epicurean. chefs for foodies’ Arda Sayiner chatted to Greek chef Gabriel Nikolaidis about his culinary journey, cooking online and how he survived lockdown.
How did your journey with food start?
I believe cooking chose me at a very early age. I remember as a kid watching my mother as she would cook various traditional Greek recipes. Soon I started to experiment with simple dishes and I realised I had a passion for cooking. I followed my passion, first as an amateur cook and then as a full-time job. I have memories of the flavours of my mother’s cooking that still guide my cooking now. Growing up on an island brought me into contact with real traditions, home-grown vegetables, but most importantly with the value of food as a family connecting “tool”.
How do you describe Greek cuisine in your own words? What makes it so unique and special?
It's a culture between East and West. Greek cuisine has so many variations, from the simple fish meals of the islands to the heavy pies of the mountains. Fresh herbs and organic produce play a key role in making it so distinctive and special. The names of foods, cooking methods, and basic ingredients have changed little over time. Bread, olives and wine constituted the triptych of the Greek diet for many centuries, just as they do today.
How did you spend your time in lockdown?
I spent it in the kitchen, experimenting with new recipes and sharing videos on my Instagram. The internet and social media played a key role in helping me feel less lonely. For me, it was a productive time but still caused a lot of stress on a personal and social level. Two months was long enough to reevaluate my priorities and understand myself better.
What was the dish you cooked the most during lockdown?
I tried everything: from healthy vegan meals to all types of banana bread and many traditional Greek recipes. I was very motivated and eager to discover new recipes from both Greek and other cuisines. Every chef had the privilege of free time to invest in new recipes. We may never have that luxury again!
What do you think about the trend towards online cooking classes?
Online cooking remains very helpful for people who want to improve their cooking skills and socialise with those that share the same passion. The new century is forcing us to save time and energy and if we think about the future, online classes can be a good option.
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Any upcoming projects? What is the most exciting thing on your agenda?
My most exciting project just came to life! I relaunched my website coolartisan.gr with more than 2,000 recipes. I am very proud of all the photography, videos and especially all the recipes that were brought to life by my team. You are all invited to visit!
Follow Gabriel on Instagram
@gabnikolaidis
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POINT BLANC PRECISION: RAYMOND BLANC
Raymond Blanc OBE has become a household name in the UK. Known for his unique ‘Frenchness’, his reputation precedes him. 2020 has been a challenge for everyone, not least the hospitality industry, so Lalla Dutt took time to speak to Blanc about the things that keep him positive.
‘So much of what I have done comes from a gut feeling of what I think is right. I don’t know if it is, but I may as well try. When it works, it may look like an idea has just magically occurred to me but actually, I probably had that idea ten years ago and it took ten years to get it just right.’ Raymond Blanc is, of course, a perfectionist.
Interviews
Belmond Le Manoir aux Quat’Saisons, his 15th century manor in Oxfordshire, now a haute cuisine restaurant with rooms and perhaps his first love in the UK, is a case in point. He bought the manor house from Lady Cromwell in 1982 after seeing it in an issue of Country Life. 'I fell in love with this incredible building,' he exclaims. 'I was just a young chef, still half-asleep after doing a 15-hour shift. She must have thought I was mad. But she didn’t. I remember her words. “I will sell you the house because I know you’ll look after it.“’ Blanc has spent 36 years perfecting Le Manoir, which has been bestowed with the highest accolades, including having retained two Michelin stars for the duration of its existence. The space is a symphony of excellence, discovery - and love.
Blanc’s business achievements (though he would never call them that – they are part of his very being) are matched by his personal accolades – he has managed to keep one foot planted firmly on both sides of the Channel, like a gastronomic Colossus, having been awarded both the OBE and the Legion D’Honneur, the highest French order of merit for military and civil achievements.
His panoply of partners is also legendary. Amongst other positions, he is Culinary Director for Eurostar Business Premier, Chef Director for Arsenal Football Club’s Diamond Club, Fine Dining Consultant to Ascot Racecourse, as well as being behind Brasserie Blanc, the highly successful group of authentic French brasseries. Or as Blanc puts it, 'A tango to Le Manoir’s waltz, if you like.' Then there is his spectacular summer love, Jardin Blanc, a slice of gastronomic heaven set within the world famous RHS Chelsea Flower Show each May.
Quite a plateful. So many places and things to contend with, so many different people to please. Isn’t that a virtually impossible set of tasks to achieve? 'Not at all,' he smiles. 'Everything and everyone I work with share the same values. My father taught me to have strong ethics. They are vital to underpin the integrity of everything you do in life.' And when you look at it, he’s right. Everything he is involved with abides by the same code of ethics – an unbreakable golden thread that defines and unites all Blanc’s activity. He sticks by his belief in seasonality, sustainability, community, the act of passing on skills to the next generation and always going that extra mile. In all respects, he is the general of his army. Ever looking forward, Blanc feels it his duty to protect and maintain levels of excellence and attention to detail. His most recent book - The Lost Orchard, published in November 2019 - only serves to illustrate this.
'I spent the past seven years planting an orchard: 2,500 trees in the grounds of Le Manoir. It will yield over 60 tonnes of fruit for our kitchen and the varieties are tremendous. Forgotten fruits –quince, medlars, damsons – varieties you never hear about anymore. This book is a love letter from me to these varieties and my memories that I wanted to keep alive in a little corner of Oxfordshire.'
'I am a perfectionist, what can I say? I’m interested in intelligence, not cleverness. The sublime interests me – so whatever I am working with, I’m absolutely certain of one thing – it will always carry the values of collaboration and people at the very centre.' Whatever life throws at him, one thing is certain, Blanc will always lead from the head and the heart.
For more information visit Le Manoir and Raymond Blanc.
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Swift Shoreditch
REVIEWS
When most people think of bar snacks, they conjure up images of pork scratchings and dry roasted peanuts in a dingy pub, but Swift Shoreditch is giving this tired interpretation a modern makeover. Cocktails and waffles might sound like a bizarre combo, but trust us, it works. And when the waffles are topped with wild mushrooms, egg yolk and parmesan, or smoked salmon, dill, radishes and buttermilk, you know that the humble bar snack has been taken to the next level. At Swift, the cocktails also make the most of intriguing foodie ingredients, from the Firethorn which combines gin, lemon, maraschino and red pepper to the Sgroppino which comes with a dollop of lemon sorbet. Be sure to order one of the delectable three cheese toasties. Made with Neal’s Yard cheeses and served with a side order of kimchi, it's the perfect comfort food favourite.
Swift Shoreditch
barswift.com
91-93 Great Eastern Street, London EC2A 3HZ
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Queens of Mayfair
REVIEWS
Breakfast is the most important meal of the day, so it goes without saying that the first thing to pass your lips in the morning should be the most delicious. Queens of Mayfair is an artisan coffee shop with a delectable selection of food throughout the day, from lunchtime soups and salads to sharing boards and cheese on toast in the evening, weekend bottomless brunch and all-day baked treats - you certainly won’t leave hungry. Tucked away on a discreet side street in the chicest district in London, the decor combines deep shades of peacock with gold hardware and sumptuous orange sofa seating - the perfect backdrop to the simple, high-quality fare. Opt for poached eggs and salmon on campagrain toast, or avocado with halloumi and roasted tomatoes. Sweet tooth? The vegan pancakes are a must-try. Queens are also known for their Longboy doughnuts, which come split down the middle and filled with the most decadent ingredients. Whether you’re a salted caramel fan or a pistachio and raspberry devotée, these treats are sure to tantalise your tastebuds. Book a table with friends for a little December indulgence.
Queens of Mayfair
queensofmayfair.com
17 Queen St, Mayfair, London W1J 5PH, +44 (0)20 7459 4617
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Honest At Home
REVIEWS
Honest Burgers transformed the London foodie landscape back when it opened a modest outpost in Brixton Village more than 10 years ago. I still remember my first Honest Burger: the heady combination of cheese, top quality beef, salty bacon and delicious onion chutney, not to mention the crunch of the signature rosemary salted fries - and to this day the quality has never dipped. It’s for this reason that the business now has over 35 locations around the country. Like many businesses, the brand launched its Honest At Home burger kit during lockdown to keep patty fans sated as they waited for the reopening of their favourite restaurant. Initially launched in limited numbers to raise funds for the Trussell Trust and two other valuable charities, Honest at Home kits have now gone national. chefs for foodies was lucky enough to receive a pack from the burger gods themselves to see if we could create the Honest vibe from our very own kitchen.
Honest at Home, £24 (plus delivery)
honestburgers.co.uk
The kit contains everything you need to make the perfect Honest burger - from the chuck steak and rib patties to the pickles, buns and red onion relish - all packed in a green Honest tote bag. Coeliacs, rejoice: you can even customise your kit with gluten free buns. Unfortunately Honest can’t supply their signature fries, but they do include a pot of rosemary salt in the bag in case you feel like upgrading your oven chips. If you’re ordering for a special occasion, just bear in mind that you only have three days in which to use your kit, including the day of delivery. The cooking instructions provided were super easy to follow, giving a step-by-step guide on what to prepare when, alongside a diagram of how to build the perfect Honest burger. The taste test speaks for itself - as close as you can get to the real Honest deal. Costing just £24 (plus £6 for delivery) for a four-burger kit, this is an affordable way to bring the Honest Burger experience to your dining table.
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By Ruby Christmas Feast
REVIEWS
Though Christmas is a joyful time that’s synonymous with family, one of the biggest things that can take you away from those precious moments is preparing the Christmas dinner. With so many moving parts to a festive feast - from the centrepiece turkey or nut roast, to the plethora of delectable side dishes (not to mention, if you’re in my house, dessert and an absolutely essential cheese course) - there are those among us who spend more hours in the kitchen than watching loved ones tearing open presents. If this rings true for you, this year, you might want to consider leaving the cooking to the professionals. By Ruby has a ready-made Christmas feast, complete with bacon-wrapped turkey crown and all the trimmings, that can be delivered direct to your door. From Ruby’s Super Special roast potatoes and organic Rhug Estate pigs in blankets, to braised red cabbage with orange and raisins, the company has thought of everything. They even provide Christmas gravy and cranberry sauce!
By Ruby Christmas feast for four, £95
byruby.co.uk
It’s no surprise that By Ruby is so thorough, Ruby Bell is Leith’s trained and formerly worked as Head Chef at Finns of Chelsea, where she met her business partner Milly Bagot. Bonding over their love of food, they both agreed that even the most dedicated of epicureans have those nights where they don’t have the energy to cook, but want to eat delicious, balanced meals. By Ruby was born to fill that gap in the market. Now the brand creates an array of popular bundles - from those aimed at new parents to the Nourishing & Healthy selection which are handy to have in the freezer when you want to reach for something tasty that won’t affect your waistline. Featured in Women’s Health, the Metro and the Independent, By Ruby is a brand that’s proven to impress when it comes to taste. Order now and get your decadent December dinner delivered direct to your home, ready for Christmas morning.
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