Featured Chefs - Chef Clothing | Chefs Uniform | Chefs Wear by Oliver Harvey
Bettys Cookery School opened in 2001, inspired by the idea of sharing their passion for good food with their customers and the wider community, especially school children.
Now they offer over 20 courses and demonstrations a month, and welcome in over 200 school children a year to learn about ingredients and cooking. They are also happy to make their facilities available for corporate training events too, just give us a ring on 01423 814016.
Many of the courses reflect the areas of expertise within their business – breadmaking, chocolate skills, baking, Swiss and Yorkshire cooking, to name but a few. Whichever course you choose, you’ll find that Bettys Cookery School tutors are friendly, fun and inspiring – and thrilled to share their skills and expertise with you.
Rocksalt Folkestone
With stunning views over the harbour and out into the English Channel, Rocksalt serves the freshest fish possible caught from the bobbing day boats moored beneath our terrace as well as the best quality meat, bred in the surrounding countryside and marshlands. We want to become an integral part of our environment, and this is why we do our very best to source everything as locally as we can.
"Ian Mitchell and the team at Oliver Harvey put together a casual yet elegant uniform for my kitchen brigade and front of house team at Rocksalt in Folkestone Harbour. They understood the brief and interpreted it perfectly, appreciating and reflecting the cool glamour of the restaurant and bar and the natural beauty of the waterside environment. I have also used them at Rocksalt's sister restaurant; The Smokehouse and would happily approach Ian again for further projects."
Mark Sargeant, Chef Director, Rocksalt
Nathan Outlaw is one of the UK’s most renowned chefs. His pure philosophy on food ensures only the best display of seafood, local produce and natural flavours. His recent relocation in early 2010 to St Enodoc Hotel in Rock, has seen Restaurant Nathan Outlaw grow from strength to strength.
2010 saw the awards roll in for Restaurant Nathan Outlaw. Named the UK’s Best Fish Restaurant by The Good Food Guide 2011 , and 5th in their top 60 restaurants in the UK. Awarded 11th in the top 100 and Restaurateur’s choice, at the National Restaurant awards 2010. Also named 2nd in the top 50 restaurants outside of London by squaremeal.co.uk
2011 holds a few exciting changes for Restaurant Nathan Outlaw. The year started with a lot of media attention as the Nathan’s restaurant was awarded 2 Michelin Stars. Nathan also announced that he will be providing only one tasting menu for diners, and it will be made up entirely of seafood dishes. This is not too far from what was on offer in 2010, with two tasting menus to choose from, and only 2 meat dishes overall.
The change has come as part of Nathan’s strive to explore modern seafood cookery in greater depths, and really champion the provisions of the Cornish coast. Nathan says “It has always been my long term aim to have one menu which is fully focused on fish. My passion is for fish and seafood, and I think this is the best way to show off the produce and our skills at the restaurant.”
NORTH WEST YOUNG CHEF OF THE YEAR
A fan of foraging from a farming family has won this year’s Essential Cuisine-sponsored North West Young Chef competition, with help from his mum’s 25-year-old pressure cooker. Andrew Postlethwaite, chef de partie at the Castle Green Hotel, Kendal, was presented with the award following a cook-off at Manchester College’s Fielden Campus, Didsbury on Wednesday 8th June.
“I was really, really happy to be runner-up last year, but to actually win is amazing,” said the 21-year-old, who lives on his parents’ farm in Lambrigg, near Kendal. I did a few things different this year, which I think gave me an edge. Instead of using water bath, for instance, which doesn’t involve much skill to prepare, I went for lobster, which is harder to get right.
Representing Cumbria against talented young chefs from Merseyside, Greater Manchester, Cheshire and Lancashire, Andrew, who trained at Kendal College, was tasked with cooking up an award-winning three course meal for two using North West produce costing up to £25.
As well as the critical acclaim North West Young Chef brings, Andrew is now looking forward to a two week stage at a top European restaurant, with a year’s Craft Guild of Chefs membership.
Although he isn’t clear what he wants to do long term, Andrew firmly has his sights set on winning National Young Chef of the Year at The Restaurant Show, which he automatically qualified for by winning North West Young Chef. He has also won a place in the final of Visionary Dining Chef of the Year, where he will go up against head and executive chefs.
This year’s judging panel again comprised Brian Mellor, competition organiser and British Masterchef, Steven Doherty, chairman of the Gordon Ramsay Scholarship, and Nigel Crane, Dorchester-trained chef and managing director of Cheshire-based sponsor Essential Cuisine.
Joining the panel for the first time was Lisa Allen, head chef at Northcote Manor in the Lake District and a winner on BBC Two’s Great British Menu 2010, and Thom Hetherington, managing director of Holden Media, which organises Northern-based exhibitions.
Judge Nigel Crane said Andrew was extremely creative in his approach and abided by the golden rules of great cooking. “He confidently demonstrated a host of skills and some classic approaches, but, most importantly, kept it hot, simple, local and in season,” he said.
Chairman of judges and British Masterchef Brian Mellor said: “North West Young Chef is fast becoming the competition to enter if you want to get your name known in the industry, as well as train with some of the best chefs in Europe. We saw some ingenious ideas put into practice at this year’s final and Andrew, in particular, is definitely one to watch.”
Eighteen-year-old Danielle Heron from Manchester College, a second year catering student and trainee chef at Ramson of Ramsbottom, Bury, was hailed this year’s runner-up.
North West Young Chef sponsors were Oliver Harvey Chefswear, akes Hospitality Association,The Staff Canteen, Chroma Knives, Craft Guild of Chefs, Frederic Robinsons, Villeroy & Boch and Visit Chester and Cheshire.
If you would like to know more about North West Young Chef, go to Facebook page (North West Young Chef Competition) and you can also follow events on Twitter @NWYoungChefComp.
Oliver Harvey was honoured to provide jackets for use at the recent Kai We Care event in London on 4th April 2011. For more information on how it all started and how the incredible amount of money raised on the night is being spent then please go to KAI WE CARE
Since WILTONS was established in 1742, it has consistently enjoyed a reputation as the epitome of fine English dining in London.
The atmosphere is perfectly matched with the immaculately prepared wild fish, shellfish, and game in season and meat dishes sourced from the finest farms.
These are further complimented with an exclusive wine list to choose from. WILTONS combines a modern philosophy on service with all that is traditionally English to create the perfect dining experience.
Christopher Basten is executive chef at the 5-star London Marriott Hotel in the historic County Hall building overlooking Big Ben and the River Thames where he serves seasonal Modern British cuisine.
He has a bedrock of classical training stemming from an apprenticeship with John Burton-Race at the La Sorbonne restaurant in Oxford early in his career. He has also worked at the Ritz and the Dorchester hotels in London.
Christopher is a medal-winning member of the Craft Guild of Chefs culinary team and competed in the Culinary World Cup in Luxembourg in 2002 and 2006 and the Culinary Olympics in Erfurt in 2000, 2004 and 2008 taking silver medals in each event.
Currently Vice- Chairman of the Craft Guild of chefs he is committed to the development of young chefs to ensure the future of the UK culinary industry.
Paul Beckley Local Manchester lad Paul Beckley studied at Hopwood Hall College, Rochdale before heading south to train at The Park Lane Hotel and The Royal Garden Hotel London.
Coming back via The Marriott at Worsley, Paul joined The Midland Hotel Manchester in 2000. Working his way through the various kitchens, he now is Head Chef at the 2 AA Rosette French Restaurant within The Midland Hotel.
10 years on and Paul’s passion for “Good honest food” shines through on the menu of this historic restaurant, which incidentally was the first in Britain to gain a Michelin Star. Paul serves classically French food but with a modern twist.
His passion for cooking is evident and he is working towards gaining a prestigious 3rd AA Rosette for the restaurant which he believes is the best in the North West…..modern food with outstanding service.
Simon Rimmer (born 5 May 1963) is the resident chef on BBC2's Something for the Weekend., which first aired on Sunday 8 October 2006, and is also the face of cooking video website, Eat The Chef.
He is married with two children.
In 1990, Simon Rimmer spotted a gap in the market and used his inspiration to make his restaurant for vegans and vegetarians, Greens, in West Didsbury (Manchester. Two years later, The Guardian described Greens as one of the most exciting new restaurants in UK, and it has gone on to win several awards, including The Big Issue's Restaurant of the Year, and most recently North-west Restaurant of the Year. With a fresh, funky and fun approach to food, Simon believes that cooking is about exciting people. It should be sociable, straightforward and sparkling.
His television career began with Granada Breeze, hosting shows such as Livetime and Battle of the Chefs. However, he has also appeared regularly on programmes including This Morning, Granada Tonight, A Taste for Travel, Lunchtime Live and The Afternoon Show, Gloria’s Open House – Channel 5, Xchange for CBBC and a spot of co-presenting on UKTV's Great Food Live and BBC1's To Buy or Not to Buy. Simon presented This Little Farmer for BBC One and Making a Meal of It, also for BBC Two. Simon continues to co-present Something for the Weekend.
He was the mentor on the Channel 5 programme Breaking Into Tesco, a show where people will get a chance to have their recipe produced by Tesco.
His first book, The Accidental Vegetarian, was published in October 2004 to great acclaim. His second book, The Rebel Cook, was published in October 2006. His third book came out in spring 2008, it was co-written with Tim Lovejoy entitled Lazy Brunch, which is based on the feature in Something from the Weekend. In spring 2009, Mitchell Beazley published his fourth book, 'The Seasoned Vegetarian'.
Simon has a degree in fashion and textile design.
Simon opened his second restaurant Earle in Hale, Cheshire in October 2006, this time for meat-eaters. It has been a success, named top celebrity restaurant to eat at in the Observer Food Monthly.
Simon supports Liverpool Football Club, but also has an in depth knowledge of the history of Tranmere Rovers, which he chose as his specialist subject on the BBC quiz Mastermind in January.
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