Author: angela

Scott has travelled across the world with his impressive culinary skills. He has been the Head Chef of the La Vert in Chamonix, the Pastry Chef at the Ostera Bay on the Cayman Islands and his culinary adventure doesn’t stop on land having also worked on the Queen Mary 2 cruise ship.

Amazingly Scott managed to fit in being a passionate Ginger Chef alongside his busy traveling schedule since August 2020, representing us in the kitchens nationwide. He has completed positions in The Highwayman Kirkby Lonsdale, Porth Tocyn North Wales, and The Clog and Billycock Pleasington to name just a few.

We contacted Scott after the winner was drawn to tell him the good news, we also caught up with him to get to know what he is like behind the Chef whites and safety shoes:

Favourite dish to cook?

“Favourite dish to cook is always a hard choice. I do enjoy cooking sea bass or bream; nothing better than getting that nice crisp skin and fluffy moist meat of the fish. Then again, the beautiful sound of a nicely seasoned steak hitting the pan (Yum!). I enjoy pretty much any dish to cook to be honest”

What are you most known for in the kitchen?

“Mostly known in the kitchen for getting stuck in and doing as much as I can on every section. Even washing up if needed, and never really complaining about it. I’m also known for striving to teach others”

Career highlight?

“Highlight, probably living in the Caymans; as that was one heck of an experience. Either that, or winning the trip to Italy back in 2017”

Weirdest request for food you have been given?

“Haven’t had any for the past few years that I remember, only one I can think of is being asked for tartar sauce for a roast beef dinner, which to me is weird. Like pineapple on a pizza; it just isn’t right”

Anything you would like to say?

“I’d like to say Thank You to Ginger for the continuous work provided, and the services they offer as an agency, has to be the best I’ve worked with so thank you very much”

A new restaurant in the west end of Glasgow has been hailed by the Michelin guide as ‘champions of Scottish seafood’.

In March of this year, Shucks arrived arrived on Hyndland Road to ‘serve up the very best produce from Scottish waters’.

£250,000 was invested in the new venture, which comes from Paul and Chris Charalambous, co-owners of Epicures, Cail Bruich and Brett, in partnership with leading hospitality investor and itison founder, Oli Norman.

Each of the dishes have been designed by Head Chef Shaun Haggarty with the team behind Michelin-starred Cail Bruich heading up a kitchen bursting with culinary talent.

Menu highlights include Shucks champagne clams, green chilli, coriander & charred sourdough; BBQ Halibut with trotter glaze; and small plates and bar snacks like Hamachi Crudo and Tator tots, chive crème fraiche & herring caviar.

And since Shucks opened its proved a big hit with Glaswegians – and the Michelin guide too.

This week, they’ve given a shout-out to the Glasgow seafood restaurant, Tweeting: “Champions of fine Scottish seafood in the heart of the West End – SHUCKS.”

The team responded on Twitter to thank the Michelin guide for their kind words.

A total of 16 Glasgow restaurants were included in the Michelin guide for 2022, including Michelin star-winners Cail Bruich and Unalone by Graeme Cheevers.

Source: MSN News

A MAJOR new awards ceremony celebrating Black and minority ethnic talent in the hospitality industry is set to take place in London next month.

The inaugural Be Inclusive Hospitality (BIH) Spotlight Awards will recognise the achievements of talented individuals and businesses across 11 award categories including African Food, Caribbean Food, Drinks Professional of the Year and Chef of the Year.

The judging panel for the BIH Spotlight Awards will be co-chaired by TV presenter and celebrity chef Andi Oliver and Des Gunewardena, CEO and Chairman of luxury restaurant group, D&D London.

Joining them on the judging panel will be food and diversity consultant Mallika Basu; Masterchef winner and restauranteur Shelina Permalloo; author and chef, Mike Reid; and global rum ambassador, Ian Burrell.

The BIH Spotlight Awards was created by Lorraine Copes, founder of non-profit organisation Be Inclusive Hospitality and recently voted one of the 100 most influential entrepreneurs in hospitality for 2022.

She told The Voice: “Since founding Be Inclusive Hospitality in 2020, I have built a phenomenal community of 400 Black and ethnic minority professionals at all career levels throughout the UK. Within this community are some extraordinary businesses and people who are making major waves within the wine, spirits, writing and restaurants sectors of the hospitality industry.”

Copes continued: “I always review the winner’s lists from most of the industry awards, and generally speaking they are not representative of the ethnically diverse talent within the sector. A report commissioned on our behalf back 2020 before the pandemic confirmed that 17.83% of the sector identify as Black or ethnic minority. The talent is there, but for the majority they are not visible, So the aim of the awards is to shine a spotlight on this exceptional talent.”

Speaking about her role as co-chair of the judging panel Oliver said: “I am thrilled to be working with the brilliant Lorraine Copes and Be Inclusive Hospitality on these hugely significant awards. We all love our industry but there is no denying it needs a shake-up. The way that we view excellence can and should be expanded. There are amazing chefs from a plethora of backgrounds, working all over the country, who are creating stunning food that reflects the multiplicity of culture in the UK. This is a way to uplift and celebrate their work! And right on time it is too.”

Winners of the 11 award categories will be announced at a ceremony on Monday, 24 October 24 at Percy’s London.

Source: The Voice

Hello all, I am the newest addition to the Ginger Hospitality family. You may already know me as Sophie Ginger on Facebook, where I give you a VIP pass to the Ginger office and introduce the various personalities of the people at the other end of your phone. I am now creating a space especially for people working in the Hospitality industry that like a giggle, it is where we can talk and laugh about all the japes and gaffs happening behind kitchen doors and the latest trends being mixed at the bar. A safe space for your opinion on problems the industry is facing with other like-minded Hospitality professionals, and most importantly for your voice to be heard. 

A massive part of my role and the rest of the Hospitality team at Ginger Hospitality is to find the perfect role for you and help pair outstanding venues with new talent. I want to get to know you all personally through sharing all our favourite Hospitality memes, the ones that never fail to make you laugh even at 3am after a 10-hour shift. Share the nitty gritty of your day-to-day life and show what actually goes on in the industry, let me see the real people behind the CVs. Let’s listen to the heart of Hospitality, the hard workers that keep it going.  

So what can you expect from ’Sophie Ginger’ moving forward? 

This page is a growing Hospitality hang out zone, made for you and your voice. I will have more videos out soon for you to share with your fellow Front and Back of house friends. I also want to see your funniest videos whether it’s your favourite clip from Bake Off or even you and your brigade getting up to antics after a shift. Some upcoming posts from me include Hero’s for Hospitality, most hated dishes, and the inside scoop on what the Ginger Hospitality team get up to when they are not on the phone. Trust me, it isn’t what you think. 

Join this community of people just like you and share the ups and downs of Hospitality, and don’t forget to drop me a message and introduce yourself. I am excited to meet you all! 

The sun was shining on our 2022 GingeFest.

It was a brilliant night of music, food, drinks and fun times with the #TeamGinger family

Notting Hill’s recent run of restaurant openings — which has included Caia, the Pelican, Ben Tish’s excellent pub The Princess Royal, and the not-so-excellent Zephyr — is set to go on, as a new modern British bistro opens up in October a stone’s throw from the Ledbury. Its owner, though, says he hopes it will be “anti-Notting Hill”.

Dorian comes from Notting Hill Fish + Meat Shop man Chris D’Sylva, who made headlines during the first lockdown with the Supermarket of Dreams, which hand-picked its stock from the very best restaurants across town. D’Sylva seems to have taken a similar approach here, with a team that between them have worked at some of the capital’s top places. Dorian’s head chef is Max Coen, who has worked at Ikoyi and Kitchen Table (and, outside of London, at three Michelin-starred Frantzén in Sweden); he will lead a team that includes Kai Menneken, who worked as a sous chef under Phil Howard, and ex-River Café chef George Williams, who recently cooked alongside Rick Stein, Allegra McEvedy, Rowley Leigh and Henry Harris at Pino restaurant’s Ukraine fundraiser.

Elsewhere, in charge of the bar is Ale Villa, who looked after drinks at Core by Clare Smyth — another three star spot — with the general manager Ben Whitfield, a long-time Corbin & King man, one who has looked after, over the years, Brasserie Zedel, Colbert and the Wolseley.

Though an early press release indicates the restaurant will be “approachably priced [sic]”, Dorian sounds a stylish, high-end affair. It will be a darkly-painted, glass-fronted, wood-panelled room with brass furnishing, marble tables and classic Bentwood bistro chairs. That said, D’Sylvia will be using a stylised eight-bit logo to add a kitsch, 80s-modern touch.

Cooking will be done from an open kitchen, with Coen and his team using a wood grill. Dishes will include John Dory, dry-aged côte de boeuf , oysters, and potato rostis with griolles; suppliers include Philip Warren. Details on the drinks remain limited, though the wine list will be put together with help from Keeling Andrew & Co — the wine import business run by the team behind Noble Rot — and the cocktail list will include a fig leaf Negroni.

D’Sylva said of the project: “Notting Hill is my home. This is where my London roots are. We want Dorian to be an anti-Notting Hill restaurant for people that live in and love the area,” says Chris. “It will be the place to eat at every day — as well as celebrating your most special occasion. I want it to feel like it’s been there forever.

“The team we’ve put together is phenomenal — they’re all embedded in the local community and are some of the most talented people I’ve ever worked with. They’re rockstars.”

Dorian will open at 105-107 Talbot Road, W11 2AT, in October.

Source – Evening Standard

The AA has revealed the shortlist for four of its AA Hospitality Awards ahead of the prize-giving ceremony on 26 September.

This year’s event will be hosted by television presenter Gabby Logan at JW Marriott Grosvenor House in London and see awards presented across 15 categories.

Simon Numphud, managing director at AA Media, said: “We look forward to crowning the winners at the awards ceremony next month, recognising the hard work and passion of so many teams behind these incredible businesses, and reconnecting in person with the industry after a challenging few years.”

The shortlists

AA Accessible Award

• Rudding Park, Harrogate, North Yorkshire (pictured)
• Twr y Felin hotel, St Davis, Pembrokeshire

Sustainable Award

• Crow Wood Hotel & Spa Resort, Burnley, Lancashire
• Swinton Estate, Masham, North Yorkshire
• The Goodwood hotel, Goodwood, West Sussex

Spa Hotel of the Year

• Lime Wood, Lyndhurst, Hampshire
• The Scarlet, Mawgan Porth, Cornwall
• The Spa Hotel at Ribby Hall Village, Wrea Green, Lancashire

AA Housekeeper of the Year

• Anna Chrzastek from Farncombe Estate, Cotswolds
• Emma Lucking from Kettering Park Hotel and Spa in Kettering, Northamptonshire
• Diane Payne from Rockliffe Hall in Darlington, County Durham

Source: thecaterer.com

The sales managers enjoyed a two night stay in Ibiza last weekend

Staying at El Hotel Pacha.

They enjoyed a lovely Trip to Formentera

Followed by dinner at Ginger, a unique blend of far east Asian cuisine in the heights and garden of Sa Punta.

And we can’t forget the Pacha Night Club, the world’s most iconic nightclub pioneering Ibiza’s dance and cultural movement.

Until next time Ibiza…

Source: The Caterer