The search is now on for the UK’s top young talent in an ambitious new television programme, Young Talent of the Year 2009, which celebrates the millions of young British workers whose skills aren’t the kind to win them a million pound recording contract. Young Talent of the Year is part of a new BBC Three series celebrating young trade talent across the country.
It’s been dubbed ‘Chop Idol’ and it will celebrate our country’s young unsung heroes. There are talent shows for dancers, singers and entertainers but what about all those who never see the limelight? If you are a talented young chef, mechanic, hairdresser or butcher we want to hear from you. Or if you know someone who fits the bill please get in touch.
We are looking for someone who can be a true ambassador for their trade, who is aged 16-25 years, up for a challenge and wants to show the world their skills! Want to know more? Email: youngtalent@bbc.co.uk or contact the Casting Team, BBC TVC, room 3136, Wood Lane, London W12 7RJ To apply for an application form - Email: youngtalent@bbc.co.uk Call: 03700 101 616* Write: Send a SAE to Young Talent Casting Team, Room 3136, BBC Television Centre, London W12 7RJ Age limit: Applicants must be 16 years of age and over on the closing date Closing date: 6th March 2009 *Calls to this number cost no more than calls to 01 / 02 geographic numbers, although calls from mobiles may vary.
Masterchef: The Professionals is back in search for the best young professional chefs in the country in one of the toughest cooking competitions seen on British TV.
We plan to scour the kitchens of the UK and Northern Ireland looking for professional chefs who are focused and driven by their culinary ambition and believe they have what it takes to achieve world class excellence.
The competition aims to find a culinary genius in the making by testing skill, commitment and ability to cook the very best food at the highest end of the culinary spectrum.
What we are looking for
• You must be aged 20 or above on February 1st 2009.
• You must be resident of the UK (inc Northern Ireland and Channel Islands).
• You need to have worked for at least 2 years as a chef in a professional kitchen and/or have the necessary qualifications (i.e. passed their NVQ level 3, or their 706/1 and 706/2 or equivalent. In Ireland must have NTCB Certificate in Professional Cookery)
• It’s an opportunity not to be missed by any aspiring chef.
To apply please visit www.masterchef.tv
or call 0871 210 8882
Or for more information contact:
Joanna.Hilliard@shinelimited.com 0207 985 7197 or
Ryan.Stowell@shinelimited.com 0207 985 7561
Your premises, your chef, your products - Food Passion can photograph all you requirements for surprisingly good value for money - visit to see just some of the food images taken.
The hugely successful Channel 4 show Come Dine With Me is returning for a new, daytime series. We’re looking for people over 18 years of age in and around the SWANSEA area with a passion for cooking who want to demonstrate their skills
Over five days, five strangers, from all walks of life, take turns to host the perfect dinner party for each other. At the end of the week the most impressive host wins a £1,000 cash prize.
This is your chance to create the perfect dining experience, and YOU get to enjoy four nights dining out and a chance to win the prize!
If you or anyone you know would like to take part then please call ASAP:
020 7157 4757
Swansea restaurant makes it into 2009 Good Food Guide - courtesy of Swansea Bay Futures
A Swansea restaurant has joined the likes of celebrity chefs Heston Blumenthal and Gordon Ramsay in the UK’s premier foodie league. Slice, which opened in Sketty, Swansea in December 2007 joins only a handful of other Welsh restaurants in the 2009 Good Food Guide. The guide is regarded in the trade as the food bible, perhaps because listings in The Good Food Guide are not just based on findings of independent guide judges but also on the views of customers who take the time to send in comments on their experiences.
Read more at http://www.abayoflife.com/en/news/slice-2009-good-food-guide/
Welsh cheese firms land superstores deals - courtesy of Swansea Bay Futures
Two award-winning west Wales companies are celebrating after clinching deals to supply some of the country’s largest supermarket chains with cheeses. Kid Me Not, located near Llandeilo, already supplies Asda’s 20 Welsh stores and has now signed deals to supply the delicatessen counters of 174 Waitrose stores across the UK and Morrisons stores across Wales. The Carmarthenshire Cheese Company also supplies Welsh Asda and Morrisons stores and has recently clinched a deal to supply Llangloffan farmhouse cheese to Sainsbury’s stores in Wales and the borders from October. Thanks to a distribution deal with independent food wholesaler Castell Howel, both companies are also supplying the Bluestone holiday complex in Pembrokeshire as well as many restaurants across the UK. Read more at: http://www.abayoflife.com/en/news/welsh-cheese-firms-land-superstores-deals/
City views from new city tower restaurant - courtesy of Swansea Bay Futures
A £2.5 million deal has been struck for the 290-cover ‘Penthouse Restaurant’ that will allow diners to gaze over the city from the top of the £100 million Meridian Quay tower development in Swansea. Floors 27, 28 and 29 will be taken up by the plush restaurant in Swansea marina, which is scheduled to open next summer. The deal has been signed by Swansea-born, London-based businessman Peter Way who already employs more than 1,000 people and supplies catering staff to Wembley Stadium, White Hart Lane (the home of Tottenham Hotspur football club) and the Emirates Stadium (Arsenal’s home).
Read more at : http://www.abayoflife.com/en/news/cooking-up-great-city-views/
Ingredients
1 200g tub Yeo Valley Organic Crème Fraiche
80g Yeo Valley Organic butter
Juice and rind of 1 organic lemon
400g fettuccine pasta
Salt & freshly ground pepper
50g Yeo Valley Organic butter
2 cloves organic garlic, crushed
200g sliced or trimmings of organic smoked salmon
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
Method
• Blend together the crème fraiche, 80g of butter, lemon juice and rind in a large saucepan. Whisk all the ingredients together until smooth and light.
• Cook the fettuccine in a pan of salted water.
• Melt the 50g of butter in a large pan, add the garlic and cook for 1 minute. Stir in the cooked fettuccine and half of the herbs.
• Lightly season with salt and pepper and then add the smoked salmon and crème fraiche mixture and toss all the other ingredients together until well combined.
• Spoon the fettuccine into serving bowls, top with the remaining salmon, sauce and herbs.
Ingredients:
• 225g fresh raspberries
• 4 tbsp Bottlegreen Spicy Berry Cordial
• 250g good quality white chocolate, e.g. Green & Blacks
• 3 tbsp milk
• 2 medium eggs, separated
• 150ml whipping cream
To decorate: 50g white chocolate
Methods:
1. Reserve 12 raspberries for decoration then divide the rest between 6 glasses or dishes that are about 200ml capacity. Spoon 2 teaspoons of the Spicy Berry Cordial over each.
2. Break the white chocolate into a bowl, add the milk, and then place over a pan of simmering water and leave to melt. Remove the bowl and stir until smooth and then beat the egg yolks into the mixture. Leave to cool for 5 minutes.
3. Whisk the egg whites until stiff. Whip the cream until softly peaking.
4. Gently fold the cream into the chocolate mixture and then fold in two tablespoons of egg white. When completely mixed in, gently fold in the remaining egg whites.
5. Spoon the mousse into the glasses and chill for 3-4 hours before serving. Using a vegetable peeler, make curls from the rest of the chocolate and carefully place a few on each mouse to decorate with the reserved raspberries. Ready to serve.
