Chefs Newsletter

Whilst the summer months unleash a sort of unbridled joy, and the urge to spend our time frolicking around in the sun. September grounds us in comforting normality, and brings an earthy promise of autumn. It has a distinct vibe to it, rich colours emerge as foliage prepares to fall, the sun sits a little lower in the sky, and the evenings begin to draw in; every year it captures us, there is a magic about it that we find compelling.

While the late summer produce is still going strong, those autumn favourites have begun to reveal themselves – think game birds, venison, mushrooms and blackberries! It is a special time of year, and a fantastic time for eating!

PRODUCE 

• English apples are hitting their stride. French fruit from Mouneyrac and Vassout will be here soon.
• Anything with a stone is ending - apart from plums, damsons, and sloes. Apricots, peaches, nectarines, etc…are still available but are beginning to be past their best.
• UK sweetcorn is great value.
• Brassicas such as Romanesco are beautiful right now. Even the first Brussel sprouts are coming through!
• Lovely heritage carrots and squashes are underway.
• Cobnuts (hazelnuts from Kent) are green and of high quality.
• Scottish chanterelles are around this month for something special and ceps will begin properly once the weather starts to cool.
• Turkish figs from Bursa have now started alongside the French black figs and Italian green.
• All the roots are incoming – especially chervil and parsley.
• At the end of the month, we should see the edge of the citrus season.

CHEF NEWS

• Michelin Guide Taiwan 2023
• Sad news of Chef Esra Muslu who passed away recently
• Had your head in a stockpot these past few weeks? Read more here
• Aquavit London
• The Michelin Inspectors' Dishes of the Month

TOP JOBS

• SENIOR SOUS CHEF – Michelin Restaurant, Cumbria. Salary: negotiable - more info here
• CHEF DE PARTIE – Seasonal British Brasserie, London. Salary: £35,000 - £40,000 - more info here 
• SOUS CHEF – Seasonal British Brasserie, London. Salary: £40,000 - £45,000 - more info here
• SOUS CHEF – relaunch Modern British – Michelin, London. Salary: £47,000 - more info here
• SOUS CHEF – Michelin Restaurant, London. Salary:  £50,000 - more info here

You can check out our full list of vacancies in the UK and worldwide here