Tag Archive: restaurant

  1. ProWare Pans are a Tasty Prospect for Michelin-Star Chef Brad Carter

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    It’s not every day you get to tuck into Michelin-star food, so when the ProWare team dined at Carters of Moseley, we were keen to savour every last bite.

    We’d heard a lot about Chef Brad Carter, following his stint on TV’s Saturday Kitchen; his unique flair, passion and dedication to cooking – and, of course, his noteworthy beard – were just three of many things which stood out for us.

    It’s clear that Brad has spent time perfecting his craft, carefully pulling together a team of 14 talented people with the same unfaltering passion for food. Brad’s team of chefs, waiting staff and sommeliers all appear as ambitious and meticulous as the man himself.

    While the restaurant is unassuming – Brad himself describes it as ‘every day and high quality’ – the ethos of the team is anything but. With a nose-to-tail philosophy, Brad and co. ensure every last morsel of food is put to good use; each tantalising scrap of chicken makes its way into the kitchen’s delicious dishes, whether in the meal itself, or in a stock or as a jus. Meanwhile, when Brad buys a pig, customers can be sure nothing goes to waste.

    On top of that, the restaurant doesn’t use a lot of dairies or refined sugar, with processed ingredients always kept to a minimum. Fermenting rice to produce the basis for a sweet pudding is just one process the kitchen team employs, while nothing but the best, freshly ground single-origin coffee is brewed by hand using the pour-over method, weighed out at your table; the water heated to precision.

    Pure, clean flavours are what you’ll get and there’s nothing heavy on the palette here. What’s more, Brad believes in buying and serving the best of British ingredients. The enthusiasm for ‘local’ is evident in his many collaborations. Carter’s have worked alongside Churchfield Saltworks to produce a range of Droitwich Salts. Birmingham-based Brad has even created his own beer, using wildflowers he personally collected from city fields. Partnering with award-winning new Jewellery Quarter brewery Burning Soul, the drink has so far received a similar reception to his food.

    Brad aims to give diners: “…a taste of the food I love to cook and to serve up food you can’t get at home.” – and that’s certainly what we got.

    Back to our meal, then…

    Upon arrival we were warmly greeted and shown to our table. The restaurant was reasonably busy for a Thursday lunch, but thanks to it being four miles away from the city centre, it was easy to get to and made for a memorable treat.

    Indulging in a six-course lunch with complementary wine pairing, we enjoyed expertly executed dishes which were explained in detail. The highlight? Discovering more about the different ingredients, alongside facts about how the meal was prepared. Sipping a variety of organic and biodynamic wines, we watched the chefs work their magic, as we dined in the restaurant with a good view of the hustle and bustle of the kitchen.

    After our meal, we discovered first-hand Brad’s immense passion for food, chatting with him and learning more about his journey into the industry. Of course, we were delighted that Brad – after hearing about Proware cookware – reached out to us, with the aim of collaborating.

    Having seen our pans, Brad was keen to try them in the kitchen at Carters. He couldn’t be happier with them, saying: “I cook to a high level every day in my kitchen and need cookware that is durable, with consistent performance and quality. The great looks are also an impressive factor of ProWare, as I will sometimes present dishes from stove to table. Overall the induction compatible pans from ProWare have incredible precision and consistency, exactly the same results I strive for in my dishes.”

    Be sure to take a look at the recipe Brad devised for us Sea Truffle Salt Baked Chicken.

    For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.

    To learn more about Brad and his restaurant, head to chefbradcarter.co.uk

  2. Jöro Restaurant – Tasting Menu & Meet the Chef

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    Last Thursday the ProWare team enjoyed an 8 course tasting menu at Jöro. The open kitchen is quite unique which creates a relaxed and entertaining atmosphere. Seeing the talent and expertise of the chefs in action makes it an exciting experience. There must be an element of showmanship about it but whilst it was a very lively and busy evening in the restaurant there was an incredible air of control coming from that open kitchen. Head Chef Luke and the team delivered a wonderful and varied set of dishes. We were left not knowing which was our favourite. What we did leave with is an appreciation of unique tastes, ingredients and a memorable evening dining out at what is easily Sheffield’s best restaurant. In addition to the fabulous food, it was a treat to see our Stainless Steel Tri-ply pans and Copper Tri-ply Mini Pan in use during service.

    ProWare Team at Jöror Restaurant Sheffield

    The evening started with a series of amuse-bouches and some freshly made bread. Each dish was expertly explained by our host/sommelier who was a delight. He answered our haphazard questions with charm and interesting tidbits of information including where they forage for some of the food on their menu.

    Jöro Restaurant Sheffield

    The most popular dishes of the evening were the Cod with chevril as well as the Cumbrian Herdwick Hogget with wild garlic, jersey royal & mint pictured below.

    Jöro collage

    And of course, the Browned Butter Parfait which is one of the recipes Chef Luke shared with us for Christmas. Check out the recipe here.

    ProWare Christmas Recipes Joro-87

    To read more about Jöro check out our blog here and read more below to find out about how Luke got to the place where he is now.

    Meet the Chef – Luke French

    Starting Out

    Beginning as a kitchen porter at The White Pheasant pub in Fordham, Cambridgeshire, Luke French worked hard to climb up the kitchen ranks, going on to become part of the catering team at the University of Cambridge. Over the following two years he amassed a wealth of knowledge and experience, thanks in part to the wide variety of events that he was tasked with catering, from student meals to large scale banquets, to fine dining for delegates and government officials. He also had the opportunity to try his hand at a great number of international cuisines, expanding his knowledge and refining his skills along the way allowing him to reach a height of Junior Sous Chef.

    From here, he went on to work at a selection of high end restaurants such as Aliemtum, Graffiti, Hotel Felix and Gonville Hotel. During this time of working in AA Rosette and Michelin Star establishments, Luke also gained experience working with pastry, an area which had thus far remained unexplored.

    Following this, in the months prior to embarking on a global travel adventure, he worked at The Fat Duck. With three Michelin stars and a recipient of the esteemed title of Best Restaurant in the World, Heston Blumenthal’s eatery is noted for its wildly inventive food, multi-sensory cooking and unorthodox flavour combinations.

    Luke travelled first to India, on to Thailand, then Vietnam, Burma and finishing in Cambodia. Enjoying the street food on offer and immersing himself in the vibrant cultures introduced him to new, local ingredients. This time, he says, has become a rich source of inspiration for the food he is cooking today.

    Upon his return to the UK, he spent some time in Cambridge, working as Head Chef, giving him free reign to develop his own distinctive style of cooking. He eventually moved to Sheffield and joined the team at local gastro pub, The Milestone, where he worked as a sectional chef for two years. A head chef vacancy opened up, an opportunity to which Luke jumped and a position he subsequently achieved.

    Joro Restaurant - Luke French

    On the Way Up

    Alongside his duties as head chef, Luke worked with Stacy and Mat (Jöro co-owners) to open Craft and Dough, who serve indulgent, innovative pizzas with the finest craft beers available. This formula has proved successful, resulting in the three Craft and Dough restaurants opening in Sheffield and Luke acquiring invaluable experience.

    While cooking at event hosted for a group of architects working on a new development, located just around the corner from The Milestone, Luke first heard about Krynkl. Twenty-nine shipping containers, combined to produce “a revolutionary new space created to showcase the best and most exciting independent start-ups and businesses from Sheffield, where they can share space, skills and ideas. A space built for work and play”. After the warm reception received by several pop-ups, hosted at The Milestone, it became apparent that Sheffield was ready for Joro to set up a permanent home. The restaurant opened at Krynkl in November 2017.

    A New Direction

    With the opening of Jöro, Luke set about redefining Sheffield’s culinary scene with his nature-inspired food, channelling the ethos widely adopted in Denmark and Norway; that cooking should be kept simple to really get the best out of quality ingredients.

    “A meal made of many small plates” is the message that greets with you when opening the Joro website.

    ProWare Christmas Recipes Joro Trout

     

    To book your table:

    Jöro Restaurant
    0.2 – 0.5 Krynkl
    294 Shalesmoor
    Sheffield
    S3 8US

    0114 299 1539
    Email

    Opening Times

    Lunch 12.00 – 15.00
    Thursday – Saturday

    Dinner 17:30 – 22:00
    Wednesday – Saturday

    (last orders for tasting menus at 14.00 & 21.00)

    Closed Sundays, Mondays & Tuesdays, Wednesday Lunchtime.

     

    We can wholeheartedly say that everyone experience a meal at Jöro. We left the restaurant with full bellies and our taste buds tingling. We would like to say a big thank you to Luke and the whole team at Jöro for a wonderful evening. Also we’d like to credit Tom Kahler for the featured image about of Luke.