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September on Great British Chefs

September on Great British Chefs

by Great British Chefs 30 September 2015

A monthly roundup of what we have been up to here at Great British Chefs during September, including recipes, features and brand new chefs.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

With the nights drawing in and an increasing chill in the air, our minds turned to autumnal ingredients in September, particularly the fantastic British game that is coming into season now. Great British Menu also has hotted up, with the finals right round the corner, and Michelin results were released to a nation of chefs eagerly awaiting a star. Read on to find out exactly what we've been up to ...

Intense (and in tents) baking

September has whizzed by, perhaps because no sooner has one episode of the Great British Bake Off finished before we’re counting down the days until the next one. Our inspiration for chocolate, patisserie and pastry week have helped plan many a bake-along-with-Bake-Off evenings, while every piece of drama, comedy and tragedy from the tent is savoured in Howard Middleton’s hilarious episode recaps, with the baker sharing his insight into every episode from Alternative Ingredients to Victorian Week. Speaking of the latter, Sally Abé shared her recipe for a spectacular Blackberry Charlotte Russe as well as keeping the office well fed over Patisserie Week with her glorious Mokatines recipe. Did we mention how much we love Bake Off?

Great British Chefs share their Great British Menus

Great British Menu is on its final regional lap, with the battle for the final banquet imminent. This month has seen a number of our own (great, British) chefs take a turn in the kitchen – on both sides of the judging table. With pithy blogger Food Urchin taking us through each week, we’ve seen Phil Howard, Marcus Wareing, Richard Corrigan and Daniel Clifford taking a turn at judging, and new chef Matt Worswick in the kitchen. Also going head to head in one of the closest regional heats so far was Matt Gillan and Lee Westcott, with the former winning by just one point.

 
 

Chef news

From one kind of judging to another, September also saw the Michelin Guide for 2016 leaked a day early to much excitement within the industry. While it was disappointing our predictions weren't quite on the money, we were delighted to see Shay Cooper awarded a star. Our list of Michelin results lists details of every single starred restaurant, while an interview with Derek Bulmer gave fascinating insight into the life of a Michelin inspector.

Even the best have got to start somewhere, and we discovered that Le Manoir is the place for many of them – known by many as the finishing school for chefs. We also took a closer look at the best culinary schools in the UK for professional qualifications, and spoke to consultant Daniel Fletcher about how chefs go about designing desserts.

Michelin excitement aside, we were happy to welcome new chefs Matt Worswick and José Pizarro onto the site. Worswick, who heads up the kitchen at The Lawns in Wirral, shared some of his glorious, vibrant recipes, including Foie gras parfait, Seared sea bass with heritage carrots and Chocolate aero with salted caramel. Authentic Croquetas caseras, Octopus with baby potatoes and the stunning Canarian style baked vegetables are among the delicious recipes from Pizarro, a known master of traditional tapas whose eponymous restaurant recently opened at Liverpool Street's new foodie haven Broadgate Circle.

 
 

Ingredients of the month

September bridges the gap between summer and autumn, ushering in a host of long-awaited ingredients. Sally Abé’s guide to the best of September runs us through the new season’s ingredients, including damsons, chestnuts and a host of fantastic British game. The Galvin brothers named their Roast grouse with game chips recipe their Dish of the Decade for September, while the array of colours in Paul Welburn's Hay-smoked roe deer recipe had us excited for the start of autumn proper.

The oyster season began again, as bivalve lovers across the country rejoiced. Our ingredient focus shared information and flavour profiles for these luxurious shellfish, hopefully inspiring you to try some of our exciting new oyster recipes, including Peter Coucquyt's Oysters with coconut and lychee.

September has also seen us getting to grips with beef, with some spectacular recipes and an exploration into the merits of grass-fed beef by Izzy Burton as she travels to Ireland in hunt of the perfect steak. We then jet-setted to the other side of the culinary world to bathe in the delights of Japanese miso. Shu Han Lee talked us through the various varieties available and provided recipes using either red, barley, white or hatcho miso, so brush up on your Japanese flavours and get cooking with this fantastic ingredient.

 
 

Next month on Great British Chefs look out for plenty of of pastry recipes, as we team up with Jus-Rol to bring you some inventive pastry dishes from some of our best chefs and food writers. Expect more game and a hearty array of root vegetables as autumn really kicks off, and some spooky dishes at the end of the month to celebrate Halloween. Keep your eyes peeled for plenty of sous vide recipes, too, as we help you get to grips with this exciting form of cooking.

 
 
 

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