Issue Three www.infusions4chefs.co.uk

An interview with Mark Poynton

Book ReviewsLucky PeachModernist CuisineSugar Rush

Ask Chef!Our resident chef Jeremy Medley answers your questions

GadgetsRational Oven

The Movember foundation is the leading global organisation committed to changing the face of men’s health.

The Movember community has raised £346 million to date and funded over 800 programmes in 21 countries. This work is saving and improving the lives of men affected by prostate cancer, testicular cancer and mental health problems.

The Movember Foundation challenges men to grow moustaches during Movember (formerly known as November), to spark conversation and raise vital funds for its men’s health programs. To date, 4 million moustaches have been grown worldwide, but we won't stop growing as long as serious men’s health issues exist.

The Rules:1: Once signed up at Movember.com each Mo Bro must begin the 1st of Movember with a clean shaven face.2: For the entire month of Movember each Mo Bro must grow and groom a moustache.3: Dont fake it! No beards, no goatees and no fake moustaches.4: Use the power of the Moustache to create conversations about mens health to raise funds for prostate cancer, testicular cancer and mental health.

5: 5: Each Mo Bro must conduct himself like a true gentleman...

Choose Your Weapon

Mistletoe Howie Major Strip-Teaser

Bullet Heads Painters Brush Pyramidal

Chevron Horseshoe Regent Shermanic

Adolphe Menjou

Box Car

Foods to approach with caution for the gentleman sporting a

new Moustache • Cappuccino • Glass of milk • Irish Cream Ale, Guiness or any of the nitrogenated brews served with a fine creamy mousse • Singapore crab • Singapore crab • Milkshake • Candy Floss• Toffee Apples • Spaghetti Carbonara • Meat Pie when eaten with your hand• Souvlaki •• Tacos

Please donate to the Infusions Experience Team @ http://uk.movember.com/team/1607029 Gavin Franks

Mo Bros Get Involved!Movember

Issue Three

03 A Short Autobiography - Mark Poynton 04 A Postcard - From our visit UCFF05 Chef Interview06 Infusions Scholarship07-8 Our Eye On - Liquid Nitrogen09 Travelling Plate

18 Meet The Team19 Book Review - Modernist Cuisine

20 Gadgets 21 Trending - Linum22 Foodie Facts

23 Ink24 24 Bikes

25 Event Dates

10 Book Review - Lucky Peach11-12 Christmas @ I4C13 Ask Chef14 Infusions Culinary Experience15 I4C 2.0 16 Book Review - Sugar Rush1717 Infusions Product Update

02

A short autobiography

Chef-Patron of Michelin-starred Alimentum, Cambridge

Mark Poynton

03

Mark Poynton is one of the UK’s leading chefs and is Chef Patron of the award-winning Alimentum restaurant in Cambridge.

Within a year of arriving at Alimentum and taking the Head Chef position, the restaurant gained three AA rosettes. Two of Mark’s regular customers were so impressed with his cooking that they invested in the business and he took over Alimentum in 2010, becoming Chef Patron. In 2011 and 2012 the restaurant was named becoming Chef Patron. In 2011 and 2012 the restaurant was named one of the ‘Top 100 UK Restaurants’ in the National Restaurant Awards and in October 2012 was awarded its first Michelin star in the 2013 guide. Mark was shortlisted for The Craft Guild of Chefs ‘Restaurant Chef of the Year’ Award 2013. In July 2014, Alimentum was voted number 10 in Square Meal Lifestyle’s Top 50 restaurants outside London.

Mark entered the world of hospitality at the tender age of 15 when a friend’s mother got him aMark entered the world of hospitality at the tender age of 15 when a friend’s mother got him ajob as a part time waiter at the Queen Hotel in Chester. During his time there he becamefascinated by the workings of the kitchen. After just six months as a waiter he persuaded thehotel’s executive Chef, Ian McDowall, that he was serious about cooking and his career behindthe stoves began.

Eighteen months with Paul Kitching at the Michelin-starred Juniper restaurant in Altrincham followedbefore Mark made a career defining move by joining Daniel Clifford at Cambridge’s twoMichelin starred Midsummer House. During his seven year tenure, Mark worked his way upMichelin starred Midsummer House. During his seven year tenure, Mark worked his way upfrom Chef de Partie to Head Chef, during which time the restaurant gained two Michelin stars,four AA rosettes, and 7/10 in the Good Food Guide.

Mark appeared on series 9 of BBC TWO’s Great British Menu, reaching the Friday final for theCentral region.

04Jeremy and John

From our visit to UCFFA Postcard

05

Q: First job in catering?A: Cooking bacon sandwiches and selling ice cream at a café in Chester called the 'Jolly Miller' next to the River Dee.

Q: Best meal ever?A: Alain Ducasse at Plaza Athenea in Paris or elBulli kitchen table, both in 2005.

Q: Ketchup or brown sauce?A: Salad cream.A: Salad cream.

Q: Favourite ingredient?A: Salt, a kitchen can't function without it.

Q: Best kitchen gadget?A: My new Control Induction cooking suite.

Q: What knives do you use?A: No specific brand, just what ever is comfortable for the job I'm doing.

Q: Induction or gas?Q: Induction or gas?A: Induction.

Q: Indulgent snack food?A: Cheap Pizza or Dairylea cheese sandwich with salad cream.

Q: Favourite film or TV programme?A: Match of the Day.

Q: What do you do in your spare time?A: Sleep and see my 2 children as much as possible .A: Sleep and see my 2 children as much as possible .

Q: Who inspires you in our industry?A: Daniel Clifford and I hope that Michelin realize as the rest of us do, and give him his 3 stars.

Q: Favourite cook book?A: Modernist Cuisine, every chef should have it.

Q: If you weren’t a chef?A: I'd probably be drunk on the dole back up north.

Jeremy Medley & Mark Poynton

Mark PoyntonChef Interview

06

Hadyn, Jeremy, Lou and I had a conversation quite a few months ago about giving back to the industry that we all love so much and giving a young Chef with talent, drive and determination an opportunity to become more than they may otherwise become, and so the “Infusions Scholarship” was born.

The Infusions Scholarship is a one year, paid scholarship for a The Infusions Scholarship is a one year, paid scholarship for a third year graduate and available to only a very special candidate.

The successful applicant will have the opportunity to work with Jeremy and I at ICE, “Infusions Culinary Experience”. Entertaining our guests, developing new techniques and discovering the possibilities of the amazing ingredients and equipment that we are lucky enough to have at our disposal. equipment that we are lucky enough to have at our disposal. Over and above this, Infusions will send them on “Stages” to great restaurants to learn from exceptional Chefs and gain valuable exposure to life in an operational kitchen.

At the end of this one year Scholarship we will sit with them and discuss where they would like to take their career next and with our network of contacts we will endeavour to find them their dream kitchen.

Before they leave Infusions they will be asked to assist us to select their successor. their successor.

After reviewing the applications for 2014 one person truly stood out, predominantly because of the glowing testimonial given to us by his college lecturer Paul Harding. We met with him and cooked with him and our decision was very simple.

I am pleased to announce that Chatcharin Sangkamanee AKA “Baz”, I am pleased to announce that Chatcharin Sangkamanee AKA “Baz”, a truly exceptional young Chef, was offered and accepted our invitation to join the Infusions family. He began his own personal Infusions Experience on the 7th July 2014 and has quickly become a very valuable asset to our company. We are all looking forward to watching Baz’s journey and development over the next 12 months. watching Baz’s journey and development over the next 12 months.

John Jackaman

Infusions Scholarship

07

Liquid Nitrogen seems to have been with us for many years and in that time has generated many stories and myths. It’s expensive, it’s dangerous, you need a licence to use it, it’s a health and safety nightmare and it’s only for the Ferran Adrias and Hestons of the culinary world!!! So let’s try to find the truth about Liquid Nitrogen and answer some of these questions.

The Boring Stuff (otherwise known as the facts) - Liquid nitrogen is nitrogen which is in a liquid state at an extremely low temperature. It is produced industrially by fractional distillation of liquid air. Liquid nitrogen is a colourless clear liquid and is often referred to by the abbreviation LN2. At atmospheric pressure, liquid nitrogen boils at minus 196°C and is a cryogenic fluid that can cause rapid freezing on contact with living tissue. When appropriately insulated from ambient heat, liquid nitrogen can be stored and transported, for example in vacuum flasks. The development of pressurised super-insulated vacuum vessels have enabled liquefied nitrogen to be stored and transported over longer time super-insulated vacuum vessels have enabled liquefied nitrogen to be stored and transported over longer time periods with losses reduced to 2% per day or less.

Liquid nitrogen freezes at minus 210°C but it boils immediately on contact with a warmer object, enveloping the object in insulating nitrogen gas. This effect, known as the Leidenfrost effect, applies to any liquid in contact with an object significantly hotter than its boiling point. You can create this effect yourself by putting drops of water onto your solid top. Nitrogen was first liquefied at the Jagiellonian University on 15 April 1883 by Polish physicists, Zygmunt Wróblewski andKarol Olszewski.

The Fun Stuff - For those of you still awake let me answer some of the questions previously tabled. We have The Fun Stuff - For those of you still awake let me answer some of the questions previously tabled. We have LN2 at “ICE” (Infusions Culinary Experience) so have been through the set up procedure recently. You do not need a licence to use or hold Liquid Nitrogen on your premises. It is not a Health and safety nightmare in the slightest. The company you buy your LN2 from will visit you and do a risk assessment on your premises to assess that it has enough ventilation. LN2 is assessment on your premises to assess that it has enough ventilation. LN2 is constantly expanding and the flasks that are provided by every company who provide LN2 allow for the expansion of the gases through valves. Adequate ventilation is the only real pre-requisite. LN2 is relatively inexpensive and will work out to roughly £20 per week including, flask, safety goggles and gloves and regular top ups of LN2. To answer the question of “is it gloves and regular top ups of LN2. To answer the question of “is it dangerous”, I would say less so that knives, deep fat fryers and most Sous Chefs I have met. I would not dip my bare hand into a deep fat fryer but I would into LN2. If treated with a little care and respect it is both a fun, practical and a safe medium to have in almost any kitchen. Finally, “it’s to have in almost any kitchen. Finally, “it’s just for the Hestons and Ferrans of the culinary world” I simply say that is garbage. We have been using it now for a couple of months in “ICE” and we have found so many uses from the molecular to the everyday and simple.

on

Our

Exploring the truthLiquid Nitrogen

John Jackaman08

Liquid Nitrogen ticks all of the boxes for me. It’s affordable, practical and fun. We found it quick and easy to install into “ICE” and have been surprised at how safe it is to work with. I believe it gives two very important things that all Head Chefs try to bring to both their kitchens and their brigades. A practical application that offers value for money for the application that offers value for money for the property owner and an inspirational, fun medium to motivate and stimulate the brigade. We have really enjoyed using it and will continue to explore more uses for LN2. If you continue to explore more uses for LN2. If you still have doubts then visit “ICE” and try for yourself, it would be our pleasure to introduce you to it. If you would like the details of the company we buy our Liquid Nitrogen from then please just ask one of the Infusions Team. Cryo bowls and flasks are available from us, please see our website for full details.from us, please see our website for full details.

Final Verdict

09

Plaice GBM 2014

Mark applies classic cooking techniques to seasonal British produce to achieve complexity of both flavour and texture. He is serious about the effect that his business has on the ecosystems it relies on and has won an RSPCA Good Business Award and an Innovation Award for his attention to animal Innovation Award for his attention to animal welfare, down to ethical foie gras and exclusively sustainable meat and fish.

Quail Broccoli Peanut & Lime

Smoked Eel & Chicken Wing

Every two months we send our Pordamsa Tree Ring “Travelling Plate” to a very special and gifted Chef and ask them to create a dish or dishes, photograph it and send us the Jpegs. The only stipulation is the Chef must be a friend of Infusions and they must return the plate so it can Infusions and they must return the plate so it can continue its culinary journey. Sometimes it travels near and sometimes far but it always returns with amazing stories to tell. Each issue of The Infusions Experience documents the plates latest adventure.

Mark Poynton @ AlimentumCambridge

Travelling Plate

10

For those old enough to have been around “in the day” this publication is reminiscent of the Mad you would have read under the covers with a torch so your parents wouldn’t catch you…. or maybe that was just me?

So you will know from the above that this is a magazine that offers a combination of humour, satire and stupidity coupled with some very interesting anecdotes and features on some really cool food, including some shock and awe recipes, I will save you the from thedescription of the “Dick Soup” prepared in their “For Women” issue except to say I am not hungry thanks!!

This quarterly journal of food from the USA focuses each issue on a single theme and explores them in various forms. It is the type of reading you will share around the kitchen, explores them in various forms. It is the type of reading you will share around the kitchen, fun & easy on the eye whilst also being informative and perfect for relaxing in the afternoon in the garden - for those of you unlucky enough to still be doing split shifts of course.

Past issues have featured such topics as – Street Food with a collection of offerings from around the world. All the world’s a Stage – with a poll relating to those undertaken by a collection of chefs, incidentally according to 15th century writings the collective term is “a hastiness of cooks” and as a slight distraction others include “a superfluity of nuns”, “a hastiness of cooks” and as a slight distraction others include “a superfluity of nuns”, “a drunkenship of cobblers” and “a stalk of foresters”. We digress Cooks & Chefs, Food Writing.

It is a creation of David Chang, winner of the James Beard Award and chef behind the Momofuku restaurants in New York, Momofuku cookbook co-writer Peter Meehan, and Zero Point Zero Production--producers of the Travel Channel's Emmy Award winning Anthony Bourdain: No Reservations. The result of this collaboration is a melange of travelogues, essays, art, photography, and rants in a full-colour, meticulously designed travelogues, essays, art, photography, and rants in a full-colour, meticulously designed format. Recipes defy the tired ingredients-and-numbered-steps formula. They are laid out sensibly, inspired by the thought process that went into developing them. The result is a publication that appeals to diehard foodies as well as fans of good writing and art in general.

From only £7.95 you should all forgo a pint for a night and chip in together to ensure each From only £7.95 you should all forgo a pint for a night and chip in together to ensure each edition finds its way into your kitchen library.

Hadyn Lyell

Lucky PeachBook Review

11

W ith Christmas around the corner and fast approaching, Christmas shopping can be stressful. Here at I4C we would like to help with lots of perfect gift ideas for the discerning chef in your life. Our fantastic website is full of amazing products perfect for that special gift or even a little stocking filler. Please do not panic if you think you have left it too late, we offer a next day delivery service as standard! Our website covers a huge range of ingredients and equipment which will inspire even the most creative Our website covers a huge range of ingredients and equipment which will inspire even the most creative amateur or professional chef. If you fancy trying something a little different why not try our molecular kits which cover a wide range of uses such as cocktails, patisserie, sferification, airs and foams. These kits are perfect for achieving wonderful consistent results and add the wow factor to any drink or dish.

We are also proud to stock some of the finest ingredients from around the world, perfect for people who appreciate the finer things in life. Castillo De Canena produce the finest Olive Oil in Spain and arguably the world. Two of our in Spain and arguably the world. Two of our favourite varieties are Early Royal and the Smoked Arbequina. The Early Royal is made from the “Royal Olive” which is harvested at an early stage when the Olive has its fullest artichoke/green banana/grass flavour. The Smoked Arbequina has a wonderful mellow Arbequina has a wonderful mellow tone with a smooth smoky after taste which is created from a 5 hour cold smoke process.

If you are looking for something a little sweeter we have a wide range of Callebaut Chocolate in multiple sizes and flavours such as 70.4% multiple sizes and flavours such as 70.4% dark, 33.6% milk and 28% white. We also stock flavoured chocolate such as caramel, orange and strawberry perfect for any dessert or just a cheeky snack.

Sizes from 150g - 15kg

Christmas @ I4C

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An absolute must is the I.O Shen Japanese knives. These knives are made with the finest Japanese steel which will stay sharper for longer. If you have ever pondered over how to smoke your own meat, fish or vegetables then look no further than the Polyscience Smoking Gun. This hand held smoker large quantities of smoke safely in your kitchen, perfect for cold smoking or presentation.

If you need something beautiful and elegant to enhance the beauty of your dish, there is only one choice. I4C If you need something beautiful and elegant to enhance the beauty of your dish, there is only one choice. I4C are pleased to bring you the finest hand crafted porcelain from Spain. Pordamsa produce the finest tableware for those special occasions but also has the durability for day to day use.

We don’t just have large or extravagant gifts we also have plentyof small products perfect as stocking fillers. Why not try our Sushi tongs, perfect for plating and general use in the kitchen. We also have mini electronic scales and thermometer probes which we consider essential gadgets for any kitchen. If you’re looking for that wow factor then why not try an egg top cutter. You can remove the top of an kitchen. If you’re looking for that wow factor then why not try an egg top cutter. You can remove the top of an egg cleanly and replace its contents with a mousse or chocolate, yum yum!

Paul Bluett

infusions4chefs.co.uk

13

QWhat is a Tonka bean?

AA Tonka bean is part of the legume family, it has a vanilla almond flavour and goes very well

in both sweet and savoury, you can grate it as you would nutmeg and it can be used to infuse

as you would with a vanilla pod. So you can get a subtle almond note without using nuts.

QI need an easy way to make garnish for desserts?

ATry Crumiel, which is crystallised honey from our Texturas range. Simply sprinkle on

a silmat and bake at 170º until golden brown and is a solid sheet. Can be shaped,

bent or cut under a warming lamp. Also great to use for breads and as a flavouring.

QWhere can I get some new ideas from?

ACheck out our Youtube channel and website, MrInfusions4chefs &

www.infusions4chefs.co.uk. We have some videos old and new on there that may give

you some help see our inspiration section on the website.

QMy sugar work goes sticky very quickly, what can I do?

ATwo answers, use a low humidity sugar like Patisomalt, this is available on our

website or use silica beads that absorb moisture, we sell those too!

QIs there anything I can do to add shelf life to my edible flowers?

AIn our Mugaritz range we have a product called lactose, it comes in

powdered form, if you submerge them in a wooden box and leave at room

temperature, they naturally desiccate but retain a good structure and colour.

If you have a question for our chef send to askchef@infusions4chefs.co.uk Jeremy Medley

Our Chef Answers Your Questions

Ask Chef!

Infusions Culinary Experience

““““

Gents,Thank you once again for the time and knowledge you both shared with us yesterdayesterday, and I’m sorry more of the boys weren’t there too . I know for a fact that we all enjoyed the time spent in your new kitchen, and I for one have brought knowledge away from the experience. knowledge away from the experience. Please pass on my gratitude to Hadyn as I don’t have his email address, and best of luck with your demo’s that I am sure will be a huge success.

Best wishes.Richard Bradley

Dear Jeremy, John & Baz

Thank you all so much for a really interesting and intuitive demonstration yesterday morning.

Wow – a case of you can always have your eyes opened further and always learn. Particularly loved the smoking effect. I’ve had my eye on that bit of kit for while, but think you have now sold it to me! think you have now sold it to me! There was great camaraderie between you both and young Baz (what an opportunity for him) and this lent to a relaxed and informal atmosphereeven though the kitchen is ‘state of the art’.

Wishing you every success with taking these demo’s forward in the ever expanding empire of INFUSIONS. of INFUSIONS. Would definitely be keen to pay and sign up for others in the future…

With kind regardsNicky Nicky Swinburn Ltd Creative food for all occasions

ICE

14

I4C 2.0 Our amazing new website is launching any day now...

www.infusions4chefs.co.uk15

In this his second publication, the first being Dessert Fourplay, Johnny Iuzzini brings you a collection of 150 different desserts.

Johnny offers step by step instructions on the fundamentals required to deliver the perfect Dessert Trolley (in my day this would have been the case anyway!!) Today it seems it is more like an artist’s palette that is delivered to the table for “afters”.

With headings such as Custards & Creamy Desserts, which incorporates With headings such as Custards & Creamy Desserts, which incorporates mouth-watering sensations such as Tarragon & Vanilla or Peanut Butter Pastry Creams you can see that there is an edge of imagination applied that would also appeal to those looking for that something different in their pastry offering.

All in all there is enough imagination and uniqueness to stimulate the most sophisticated of minds into conjuring up some interesting variations on the dessert theme and this Ducati riding, James Beard Winning Chef on the dessert theme and this Ducati riding, James Beard Winning Chef has once again shown us what he is capable of if given a kitchen and a pantry of ingredients!!

The Eggs & Meringue chapter suggests recipes such as Ethereal Espresso Marshmallows, Mile-High Soufflés, and a Chewy French Macaroon Sandwich Cookie. Whilst Caramel has a total of 13 different applications including, what stood out applications including, what stood out for me, an Earl Grey Crème Caramel, simple but tasty. Cakes, Cupcakes, Brownies, Muffins, Biscuits, Yeast Doughs, Ice Creams and Sorbets (to name but a few) also have their own little piece of the pie.

Hadyn Lyell

• Hardcover: 352 pages• Publisher: Clarkson Potter • Language: English• ISBN-10: 0770433693• ISBN-13: 978-0770433697• Product Dimensions: 25.1 x 22.4 x 3 cm 3 cm

Sugar Rush - Johnny Iuzzini Book Review

16

We have taken on a new supplier of fresh quail’s eggs, which are locally reared on a farm only a mile from Infusions HQ. They have a guaranteed shelf life of two weeks, offer excellent quality and are at the bargain price of £2.25 for a dozen.

Pomace Oil 5ltr - Down to the all-new low price of £9.95

Extra Virgin Olive Oil 5ltr - Great new low price £13.95

Caster Sugar 25kg - An essential for every kitchen £23.95

Maldon Sea Salt 1.5kg bucket - Save on the fuss of lots of small boxes £9.75

Fresh Puff Pastry Roll 4.2kg - Excellent product, excellent price at £19.95

Chopped Tomatoes 4kg - An Infusions best seller. Still at the great price of £4.75

English and French Flours 1.5kg, 16kg & 25kg - We stock an extensive range of Marriages, Moul Bie, Shipton English and French Flours 1.5kg, 16kg & 25kg - We stock an extensive range of Marriages, Moul Bie, Shipton Mill, Doves Farm gluten free & speciality flours.

Cooking Red/White Wines - Beautiful single grape cooking wines in 5 litre containers for £7.95

Fruit Purees various flavours 1litre - We stock a large range of fruit purees, available ambient and frozen. From £4.50

Sunblush© Tomatoes Fresh 1kg - The original and still the best, you simply cannot beat the quality of this product on taste and price £10.50

Olives Green/Black - A large variety in stock to suit all of your requirements and palates. From £6.95Olives Green/Black - A large variety in stock to suit all of your requirements and palates. From £6.95

We also sell bespoke fruit and nut mixtures made to your specific recipes. This is a great option if you are making your own Christmas puddings or need a mix for specific dishes. Just ask any member of the Infusions member of the Infusions Team for details.

Simon Pratt

Fresh Quail’s Eggs

Bespoke Mixes

Old Favourites at Great Prices

Product Update

17

18

Meet The Team

This is the one book I was not looking forward to having to review…. not because it is a bad book because it isn’t, not because I will get book envy, although that is very possible and not even

because the pretty pictures will make me extremely hungry, that’s a given, it is purely because it’s heavy and I cannot lift it!! Weighing in at a colossal 20kg this 6 volume, 2,438 page epic is the cookery equivalent to War and Peace.

If you have never heard of this publication, I can advise it reveals science-inspired techniques for the preparation of food that range from the science-inspired techniques for the preparation of food that range from the ordinary to the sublime. Numbering 20 personnel, the team behind this book is far greater than any brigade I have ever had the privilege or pleasure to stand service with and one can see why it was necessary to engage in such expertise such as Scientists, Inventors and accomplished Chefs.

Modernist Cuisine provides clear step-by-step, illustrated instructions Modernist Cuisine provides clear step-by-step, illustrated instructions along with explanations of how the techniques work. Made possible through original photography, that in itself is revolutionary andsimplistic diagrams. “The Cooking Lab” where most of the work took place have achieved some amazing new flavours and textures by using simple tools such as water baths, homogenisers, centrifuges and ingredients including hydrocolloids, emulsifiers, and enzymes, and although this is not a medium for our sales I must point out we do sell all although this is not a medium for our sales I must point out we do sell all the above ☺

Some of the features include: • Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying.

• The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, including the best options for water baths, packaging materials, sealing equipment, cooking strategies, and troubleshooting tips.

• More than 256 pages on meat and seafood and 130 pages on fruits, vegetables and grains, including hundreds of parametric recipes and step-by-step techniques.

• Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas. recipes and many formulas.

While Stocks Last

Hadyn Lyell

Modernist Cuisine Book Review

W hen we decided to open our own kitchen we made a choice to have what we considered the best of the best. Then we took a long hard look at who we would like to share our space with

and partner up with. One name in Commercial ovens stood out like Everest on a Himalayan dawn, Rational! Not only is the oven an outstanding piece of engineering with its precise cooking ability, usability and depth of functions that would make a Formula 1 team envious. All we can say is that the White Efficiency with its self-ventilating hood has been a revelation to us. The support and customer service by Rational is exceptional. The oven itself has a variety of modes, options and programmes available that are mind boggling. I can see why it is the oven of choice for such a variety of catering programmes available that are mind boggling. I can see why it is the oven of choice for such a variety of catering establishments, almost all kitchens we see there is one of these in it! We have only used a tiny percentage of its features in ICE but all we can say is its one special piece of kit.

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The only cooking system with 5 senses

• Senses It senses the current cooking cabinet conditions and the consistency of the food.

• Recognises It recognises the size, load quantity and product condition and calculates the browning.

• Thinks Thinks ahead and determines the ideal cooking path to your desired result while cooking. Thinks ahead and determines the ideal cooking path to your desired result while cooking.

• Learns It learns your preferred cooking habits and then implements them.

• Communicates It communicates with you and shows you what your RATIONAL is doing to implement your specifications. implement your specifications.

Jeremy Medley

Rational Gadgets

21

I

£7.95 - 500g

Jeremy Medley

Mugaritz Linum#Trending

t seems that ancestral grains and healthy eating are becoming the buzz word in many of the leading restaurants these days. We have a tight alliance with Restaurant Mugaritz in San Sebastian. These guys are leading the movement in new techniques and methods using interesting and humble ingredients. Linum, one of their grains in our Mugaritz ingredients range is one of these. A nutty versatile grain that is high in omega 3 and protein. We have made versatile grain that is high in omega 3 and protein. We have made crunchy wafers, low fat whipped cream with the silky flavour of full fat cream, it also provides us with the ability to make air bubbles like a biosphere or re-hydrated as just a simple grain. Try this humble ancestral grain and give a big impact in your kitchen. See our website for more ideas and recipes.

22Sarah Dixon

Are sold without shells because the shell contains an oil that can cause a rash similar to that of Poison Ivy

Cashews

Egg shellsAre edible and have a highcalcium content

Belong to the Rose (Rosaceae) Family, as do almonds, strawberries and pears

Apples

Aren’t nuts – they’re legumes as they grow underground

Peanuts

When taken in large doses, nutmeg works as a hallucinogen

Nutmeg

Making ice cream by using Liquid Nitrogen results in a smooth, creamy, light texture and can be made in seconds. We use this here at ICE!

LN2

The most popular belief of the origin of Pretzels was that they were created by a Monk and the twist in the dough is meant to look like a child’s arms crossed in prayer

Pretzels

Is the fear of peanut butter sticking to the roof of your mouth

Arachibutyrophobia

Is the most commonallergy in children

Cows Milk

Foodie Facts

Josh was on a Stage at a two star restaurant in France and after a little bit of absinthe this happened... “I got this and the Sous Chef got long live Yorkshire”

Josh Whitehead Russell Gibbons

Russell Gibbons - The Priory Hotel in Bury St Edmunds got inked after a few drinks and has got the bug

ever since.

Matt Owens

Matts permanent Geisha - Matt Owen - 2001 Pastry Chef of the

Year, 2006 Silver Medal Winner at the World Pastry Culinary Olympics, Luxembourg.

Got ink? Send yours to ink@infusions4chefs.co.uk

George Allan - Cock in Hemingford Grey. Got Balrog & Gandalf (Lord of the Rings) tattooed in 2012 by one of his friends in her garage. It was inspired more by the books than inspired more by the books than the films.

George Allan

INK Infusions Needles & Knives

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Simon Hulstone

Zac Dearden

Ken Harker

John William Barton

Adam TuckerChris Le-Vien

Got wheels? Post them on our Twitter page to see yours in the next issue.

Bikes

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Thanks Giving

Movember Begins – Don’t forget to spread the word. Remember to order Xmas Puddings & Mini Mince Pies from Infusions Ltd

British Sausage Week

F1: US Grand Prix, Austin

Remembrance Sunday – A time to reflect

National Cookie Day

Cheshire Food Festival "does" Christmas at Arley Hall

National Maple Syrup Day

National Roast Suckling Pig Day – I know a chef that will love this day

Winter Solstice

Infusions Ltd Closed

Re-remember to order Xmas Puddings & Mini Mince Pies from Infusions Ltd

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A big thank you to all our customers for your

valued buisness during 2014

Christmas

Infusions, where passion becomes obsession

Infusions Ltd Units 3-4 Lundy Court

Rougham Industrial EstateBury St Edmunds

SuffolkIP30 9ND

01359 27257701359 272577

Infusions4chefs Units 2 & 7 Lundy CourtRougham Industrial Estate

Bury St Edmunds SuffolkIP30 9ND

01359 27010201359 270102

Simon Hulstone - The Elephant - Torquay