HOTELYMPIA PRIZE OF GRANT THERMAL CIRCULATOR WON BY BLUE STRAWBERRY BISTROT
The superb prize of a Grant Thermal Circulator has been won by David Newstead of Blue Strawberry Bistrot (www.bluestrawberrybistrot.co.uk) Hatfield Peverel, Essex. The Circulator, a Grant SV100 model worth £495 was given away as the prize in a free entry competition on the stand of Cooking Technology & Concepts at the recent Hotelympia(www.hotelympia.com) exhibition.
COOKING TECHNOLOGY AND CONCEPTS
CTC, a division of Magrini Limited, was exhibiting its specialist food preparation equipment at the Show. Amongst a broad portfolio of cutting edge equipment for chefs, CTC (www.cookingconcepts.co.uk) is a leading distributor of Grant thermal circulators and water baths. These are at the heart of the ‘sous-vide’ slow cooking method and have become the latest must-have pieces of kitchen equipment for discerning chefs. They are capable of keeping the cooking water at a constant temperature plus or minus 0.1C at all times, which is the secret of this very effective cooking technique.
BLUE STRAWBERRY BISTROT
David`s name was drawn out at random at the close of the Hotelympia exhibition. He has been the executive chef at the Blue Strawberry and sister restaurant, The Lion in nearby Boreham, for almost two years. The Blue Strawberry is the proud holder of a Harden’s star for food and The Lion was last year voted Best Newcomer of the Year in Essex. Across the two establishments, David is responsible for over 4,000 covers weekly. He describes his cuisine as traditional English with a heavy reliance on seasonal and local produce.
Says David: “This is a very welcome prize. I am a great fan of sous-vide cooking and we already prepare many of our dishes using a water bath. This prize means we can now use it to develop some new recipes for a new events company that we are setting up. A very big thank you to Grant and CTC."