4 Apr 2014

"MasterChef" Koj confirmed for this years festival - Here is His latest news

If you can't view images, click at the top left for the web version
The hungry gap
Longer days, daffodils, tree blossom, lambs, sunshine, happier people... but as a chef, I'm not yet satisfied. We are in the hungry gap. There is an Organic Wagon at the end of my road (it used to be the Veg Shed but is now a colourful old cart run on an honesty box basis). I stop there, if not to buy something for supper, then to seek inspiration in the abundance of colours and shapes. At the beginning of the month, I collected a beautiful purple sprouting cauliflower but since then there has been little more on offer than potatoes, cauliflowers and kale, diminishing daily. That is set to change: spring has sprung and although there is a frustrating gap, I am excited that tomorrow I am going to collect fistfuls of wild garlic leaves. In a few weeks, they will produce white flowers, with a spicy allium scent, that will daintify any salad or soup.
MasterChef 10th anniversary series
Last autumn, the BBC came to film me cooking at home and at Westonbirt. They were revisiting the finalists from the last ten years (pictured above) to find out how their careers and lives have changed since MasterChef. I was also invited back to the studio to taste some of the new contestants' food - it brought back memories and although the quality was very mixed, it did remind me how far I have come in two years.
My appearance will be screened in Episode 7, at 8pm on Wednesday 9th April 2014.
I was recently asked to cater for an 80th birthday dinner. I have already cooked for 21st, 30th, 40th, 50th, 60th, 70th and 80th birthday dinners! If you're turning 90 or 100, please get in touch. kojcooks.co.uk/specialoccasions
I'm currently designing a Japanese street food banquet for an investment management company offsite. There's a range of ideas to involve food and cooking in your teambuilding events. Visit kojcooks.co.uk/corporate
I have had a lot of requests recently for lunch, often Sundays but mid-week as well. If you fancy entertaining your friends, but don't fancy the time in the kitchen that comes with it, visit my website. Menus start from £45 per person for weekday lunches and include nibbles, three courses and petits fours. Here are some of my favourite lunch dishes this year.
At long last, in follow up to a series of village hall cookery demonstrations that I have held over the past year, I am pleased to announce the launch of Shipton Moyne Cookery Club. If yoga, pilates or male voice choirs aren't your thing, I'll be running a 5 week course of cooking classes on Tuesdays beginning on 29th April and running until 27th May. The course will cost £99 for 5 sessions, which includes the tuition and ingredients to create a meal for two people.
For more details, visit kojcooks.co.uk/shiptonmoyne
Perfect for holiday cottages, or in other words, self-catering holidays where you don't really want to cater yourself. I cook breakfast, lunch and dinner for your entire party. If the weather turns bad, join me in the kitchen for a cooking lesson. kojcooks.co.uk/privatechef
If you're stuck for ideas for someone's birthday, have a look at some of the private cookery classes that I offer.
kojcooks.co.uk/giftvouchers
Food Festivals and demonstrations
The Food Festival season kicks off in May. First up, Marlborough Food Festival on Sunday 11 May, followed two weeks later by Foodies Festival at Marble Hill (a new venue).
For a full list of demonstrations, visit kojcooks.co.uk/demonstrations
Koj cooks at Humble by Nature
A menu inspired by 1970s memories
Friday 9th May - click here to book
Koj cooks at York House
Chef's table experience with wines paired by David Almeida of The Oxford Wine Company
Thursday 12th June
This spring...
I shall mostly be cooking:
  • Cabbages, leeks and cauliflowers
  • Jersey Royal new potatoes
  • Purple sprouting broccoli
  • Hop Shoots and asparagus
  • Nettles and wild garlic
  • St Georges and Morel Mushrooms
  • Woodpigeon and lamb
 
I'm honoured to be chosen as the first guest chef at Lucknam Park Cookery School. Head Chef Kesh moved from the restaurants at Lucknam Park just over a year ago and in that short time has built a first class cookery school, with a wide array of courses on virtually every single day of the week. Now, they and some of their regulars are ready to take on Japanese.
On Thursday 22 May, I will lead a day course in Japanese cookery, introducing the ingredients and showing how simple it is, once you have a few basic building blocks under your belt.
To book a place, please visit: lucknampark.co.uk/cookeryschool
I am now working with Celia Duplock, a macrobiotic chef, consultant and cookery teacher. There is already a strong overlap in the Japanese cooking that I offer, but with her advice, I can now produce delicious food that not only satisfies the gastronomic hedonist in you, but that is also exceptionally good for your health and wellbeing in the longer term.
For more details, visit: kojcooks.co.uk/macrobiotic
Looking for part time staff
I am looking for part time staff, both to work front of house and in the kitchen with me. Experience preferred for front of house but not necessary for kitchen - all I need is someone who is quick to learn, enthusiastic about cooking, hard working and fun to work with. The role is broad and versatile - don't apply if you're afraid of a bit of washing up - that happens in a kitchen.
To apply and for more details, email me

22 Mar 2014

Latest Stall Holder to book in Frasers Fudge from a special young man



 

How Frasers Fudj started…

I have always enjoyed cooking at home, mostly sweet things like cookies, cakes and of course fudge. It all started when Mum & Dad said I could go on the school French trip but I needed to earn some money for the trip. I had made some fudge that weekend, when Mum and Dad tried the fudge they loved it so I took some fudge to school and gave some to my friends, they also loved it. I then tried some different flavours and everyone loved them. Then I said ok let’s make it into a business so that I can pay for my spending money on my trip to Paris. Now I am 11years old I can open up a bank account and this was the start of my business venture.
I have Dyslexia and by starting the fudge business it has helped me to realise my potential. Working out costs and profit margins all help me with my Maths. Mum helps me with the marketing but of course I do all the rest. My ultimate dream would be to earn enough money to go to Shanghi to visit my uncle Mark and of course source some cheaper packaging! I am in the process of visiting some packaging factorys and my Dad’s friend says I can look at his factory called Remarkable that produces eco products. I have joined an eco club at my school, Balcarras, Cheltenham and hope in the future my fudge will be packaged in recycled boxes. I hope you enjoy my fudge. I always welcome any new flavours!
If you would like to contact me please send me a comment click here
For Media enquirers please email tb@frasersfudj.com

17 Feb 2014

Media Partner confirmed as Cotswold Life Magazine

We are thrilled to be able to announce that Cotswold Life Magazine will again be our Media Partner for 2014 and that their Editor Mr Mike Lowe will be our Guest Speaker at The Gloucester Old Spot Sausage Appreciation Dinner - which as always begins our Festival each year.

More information soon along with special subscription discounts for this excellent publication

3 Feb 2014

Latest News from one of our favourite Chefs - Koj

Click on the Web Version if images are not displayed
Cooking and eating into 2014
January can be quiet for chefs - a welcome respite after a busy Christmas. I was lucky enough to see in the New Year cooking in a pizza oven by a bushcamp beside a hippo pool in South Africa (see my blog for details). It was a fun but challenging week; first, getting to grips with some foreign produce (kudu, wildebeest, king clip, kabeljou, milk plums and flying termites), second, resetting my mind to summer menus - although it was nice to see strawberries in December.
Now back, surrounded by cold, wet weather, I am back in winter mode. I am craving satsumas and blood oranges to ward off colds and satisfying myself with comfort food such as soups and Sunday roasts with yorkshire pudding. My breakfast toad in the hole even inspired Solita in Manchester (via Twitter, of course) to add it to their brunch menu.
Cartoon: "I managed to secure Valentine's Day dinner reservations at both 4.45pm and 11.30pm"
Dinner for two - champagne, oysters, figs and chocolate (or whatever aphrodisiacs float your boat) - bespoke menu with wine pairings - £295 for two
or
Get a gang of friends together for a 3 course menu - £100 per couple (minimum 8 people)
I have written three menus for those entertaining guests during Festival week, which kicks off to the Cheltenham roar on Tuesday 11th March.
IMAGE: Ladies Day Lunch menu
Ladies Day Lunch Menu
Celeriac soup, mint and hazelnut pesto, truffle honey
Gloucester Old Spot tenderloin, crackling, pumpkin, sage, walnut chutney
Ginger crème brûlée, forced rhubarb, Anzac crumble
£35 for 3 courses
(8-16 people)
IMAGE: Champion Hurdle menu
Champion Hurdle Menu
Jerusalem artichoke soup, confit chicken, crispy leeks
Mi-cuit salmon, golden beetroot, horseradish, dill
12 hour braised beef, smoked mash, Savoy cabbage, Chantenay carrots
Pistachio and chocolate cake, blood orange sorbet
£40 for 4 courses 
(10-20 guests)
IMAGE: Gold Cup Menu
Gold Cup Menu
Pumpkin velouté, parmesan tuiles and porcini oil
Smoked duck, endive and rhubarb chutney
Salmon tartare, avocado, lime and cucumber
Rack of lamb, celeriac, chard and salmoriglio
Blood orange sorbet and gin
Chocolate and ginger mousse and almond cantucci
£55 for 6 courses
(8-16 guests)
Burns Night (second bite)
Brock Bergius of Tetbury's boutique B&B York House is returning from his world tour to address (belatedly) the 'Great chieftain o the puddin' race'.
Last two places available at £85 per person for tasting menu with wines paired by David Almeida of the Oxford Wine Company. Menu available at kojcooks.co.uk
Corporate website
I have added new pages to my website, especially for corporate clients looking for inspiration for client entertaining and teambuilding events.
Please visit my website for for more details:
IMAGE: Private chef in South Africa
Read my blog about cooking in South Africa, with a video created by one of the guests, photos and menus.
As well as lunches, dinners and corporate events, I also offer a full private chef service. For more details on this service, please visit my website kojcooks.co.uk
Recipes new and old
I shall mostly be cooking...
  • Blood oranges and dark chocolate
  • Satsumas and yoghurt
  • Hake and kale
  • Venison and cavolo nero
  • Duck and forced rhubarb
  • Haggis and swede
  • John Dory and purple sprouting broccoli
IMAGE
Amuse bouche: Flaked mackerel, ginger pickled cucumber and horseradish
IMAGE
Starter: Turkey, sage and onion salad with potato skin crisps and savoury granola
IMAGE
Dessert: Mango and passionfruit pavlova cheesecake
Humble by Nature
I held the first of my cookery courses at Humble by Nature in December - Koj's Christmas Treats - where we made mincemeat and Christmas stuffing as well as homemade gifts such as chocolate truffles and cinnamon shortbread. I also kicked off our new series of pop up dinners last weekend with Burns Supper.
Upcoming courses include knife skills for vegetables, fish and butchery. Pop ups include a 70s night featuring Koj's versions of prawn cocktail, chicken kiev and Black Forest Gateaux with Cherry Angel Delight. For more details, please visit www.humblebynature.com

12 Dec 2013

Latest News from Duchy Home Farm

 
                                    
                                                       

DUCHY HOME FARM



Christmas Vegetable Boxes

We will be supplying seasonal organic vegetable boxes available to pick up from the farm or the Tetbury & Cirencester Markets.
The box will contain all the basics for a perfect Christmas dinner and it’s all local & organic!
Just  email, phone or visit us before Monday 16th Dec to order yours.

 
Ready made Christmas Vegetable Boxes will be made up in two sizes. A £10 box will serve 4-6 people, and a £15 box will cater for 6-8 people.

The boxes will contain our own parsnips, roasting potatoes, swede, leeks, kale, savoy cabbage & onions. For Christmas we will be buying in some locally sourced organic red cabbage, red onions & top quality carrots to include in these boxes.

Pickup dates are:
Tuesday 24th Dec from the Waggon
Thursday 19th Dec from the Tetbury Market place 10-3pm
Saturday 21st Dec from the Cirencester Farmers Market 8-1pm

Please make your order by email, phone or by filling in a form at the Waggon, before Monday Dec 16th to guarantee your box.

If this box is not for you, our weekly ordering system is still in place and forms can be found at the Waggon or the Tetbury Market. Please note red cabbage, carrots & red onions will only be available after 19th Dec.

CHRISTMAS OPENING TIMES
The Organic Waggon will be closed from Christmas day to New Years day. Sorry for any inconvenience.
We will be open again on Thursday 2nd January 2014! And we will be attending the Tetbury Market on this day as per usual.

We hope you all have a very tasty Christmas!
 

28 Nov 2013

Latest news from one of our favourite Chefs - Koj

Thank you for your feedback on my first newsletter and welcome to all of those who have been added to the mail list. I am excited to announce that I have been appointed as Head of Food at Humble by Nature.
At the beginning of September, I cooked a dinner for 40 people to celebrate the Ruby Wedding Anniversary of Chris and Rosie Adams. They had hired the barn at Humble by Nature, near their home in Monmouth. Later that month, I met Kate Humble to discuss a new role at her farm. Kate and her husband Ludo Graham have redeveloped one of the barns into a first class venue for cookery courses and pop up events, complete with a beautiful theatre kitchen. I am hugely excited by further projects which include completing the Courtyard Garden and an Aquaponics Solar Greenhouse. I have been cooking for their autumn courses (such as Foraging, Pig and Sheep keeping, Charcuterie and Hedge laying) and we have been busy creating new courses for 2014 which will appeal to anyone who takes an interest in where their food comes from. As well as cooking for the courses, we have plans for a cafe and will kick off the 2014 pop up season with a Burns Supper on Saturday 25th January 2014. See www.humblebynature.com for more details.
A couple of weeks ago, I was at the BBC Good Food Show with travel company Cox & Kings to launch MasterChef Travel. I will be taking guests to a Chiang Mai night market, to the local food market and giving cookery lessons. For more details, please visit www.mastercheftravel.com
Earlier this month, I cooked a pre-shoot dinner for a local family who were hosting 14 guests in their beautiful home on the border of Gloucestershire and Wiltshire. I cooked savoury macarons as nibbles with champagne, prawn raviolo to start, a main course of roast venison, an autumnal dessert of apples and nuts, followed by milk chocolate cardamom truffles with coffee to finish. Three course menus start from £65 per head. See their testimonial on my website: kojcooks.co.uk
Prawn raviolo, bisque sauce, sea buckthorn and lime jam, samphire, wild mushrooms
Roast venison, smoked chestnut, pear, cavolo nero and beetroot sauce
Apples, sea salt caramel with fennel pollen, acorn cream, apple crisp and apple tuile
Koj cooks at Westonbirt
On Saturday 12th October, I cooked for 150 guests attending a gala dinner to raise funds for the Holfords of Westonbirt Trust. I don't normally cook for such numbers, but was supported by Chartwells who operate the kitchen at Westonbirt School. Executive Chef Andrew Walker drafted in a crack team of chefs from around the country to support me and Ben Harvey, the Head Chef.
December availability
If you would like to arrange a canapé event, lunch or dinner for family, friends, clients or colleagues, I have some dates available in the week commencing 9th December.
Prices from £65 per head
(15% discount for Monday-Wednesday)
Cooking together
I design menus for interactive cooking events. We can make the event competitive for colleagues or you can invite friends to taste your creations.
Prices from £65 per head
Japanese cooking
I have run several Japanese cooking lessons for corporate and private groups. The syllabus is based around a few typical Japanese dishes, including chicken yakitori, grilled mackerel and pork tonkatsu, as well as some of the basics such as cooking rice, making dashi stock, miso soup, teriyaki sauce and, of course, some raw fish. At the end of the session, we sit down to eat together. Prices from £65 per head.
I will also be doing a special offer for in the New Year, for those of you who want to start the year healthily. Japanese dinner from £50 per head (minimum 8 people, Monday to Thursday).
NEW DATE! Friday 21st March 2014, Japanese cooking at Dancing Trousers cookery school near Lechlade. Visit dancingtrousers.co.uk
Buna shumeji mushroom salad with ponzu sauce
Grilled miso mackerel, rice and miso soup
Pork tonkatsu with shredded white cabbage
I have recently added a number of new dates to my demo diary, starting with the BBC Good Food Show at Birmingham NEC this week, Selfridges Manchester on Tuesday 3rd December and Harrods on Saturday 7th December. Please visit kojcooks.co.uk for more dates.
Burns Night pop ups
I will be cooking Burns NIght supper with a Japanese twist (think cockaleekie soup with umeboshi plums, haggis gyoza and tempura Mars bar) at Humble by Nature on Saturday 25th January. Visit humblebynature.com
This Christmas...
I shall mostly be cooking:
  • Chestnuts, walnuts and acorns harvested this autumn
  • Turkey cooked sous vide with butter and sage
  • Springbok and Kudu in South Africa over New Year
  • Cauliflower with dried cranberries and hazelnuts