LIVE24SEVEN // Wining & Dining
Food News SEPTEMBER 2015 London Cocktail Week
London Cocktail Week, which returns this year 5-11 October, has announced that it will not only be moving to a new, bigger hub in the heart of Soho, but also will be taking a week-long residency in Old Spitalfields Market, transforming the whole 1200 square metre market into a huge cocktail village.
A maze of bespoke pop-up bars, trucks, vans and even bicycles will be serving up their specially created cocktails at just £5 for wristband wearers. From refreshing vodka tipples to fruit liqueurs and bracing pick-me-ups, the market
will be heady explosion of the best drinks in London.
Interspersing this medley of boozy flavours, attendees will be treated to the heady scent of sizzling meats and spices wafting from street food stalls, who will be cooking simple and delicious food. In the very heart of this covered market will be stage of live music, pumping out beats to sip and snack to.
LCW wristbands cost £10 and are available now at
LondonCocktailWeek.com
Staffordshire Young Chef of the Year 2015
WON BY MIKEY BLADES, THE YOUNGEST MEMBER OF THE KITCHEN BRIGADE AT SWINFEN HALL HOTEL IN LICHFIELD
The Staffordshire Young Chef of the Year 2015 has been won by Mikey Blades, the youngest member of the kitchen brigade at Swinfen Hall Hotel in Lichfield. Mikey also took home the Hygiene Award for best food safety.
The final part of the competition took place at Stafford College on Monday 6th July with each of the eight finalists required to cook a three-course meal for the panel of judges, which included Matt Davies, Chairman of the Staffordshire Chefs Forum and Vice Chair of the British Culinary Federation (BCF), Paul Gilmore, Chef Patron of The Wheatsheaf at Stone and Adam Handling, who sprung to fame as the “favourtie to win” finalist in Masterchef 2014 and now runs Adam Handling at the Caxton in St James’s Park in London.
Mikey’s inspired menu won the day with praise for it’s creativity and execution.
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Hay Smoked Duck Egg Yolk Asparagus – Morels – Parmesan – Hay Ash
Pork Tenderloin Pork jus – Pomme Anna – Petit Pois a La Francaise
White Chocolate Panna Cotta Passion Fruit – Chocolate Flavours
Head Chef at Swinfen Hall Hotel Paul Proffitt accompanied Mikey to the Awards Dinner and was justly proud of his young protégé “I am absolutely thrilled for Mikey. This award is a reflection of the commitment, enthusiasm and dedication he shows to learning his craft on a daily basis. Mikey is definitely one to watch for the future”.
The Four Seasons Restaurant at Swinfen Hall is the only 3 AA rosette in Staffordshire so there is no doubt that Mikey has benefitted from being part
of such an award-winning team. He joined the hotel in June 2013 whilst studying catering at University College Birmingham. When he finished his course he became a full-time member of the brigade was promoted to Demi Chef de Partie in January 2015. He’s now limbering up for the BCF National Young Chef of the Year competition in October.
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