So what comes first – the chicken or the egg? Do food manufacturers develop new food ideas, or do consumer demands for trends in the way we eat, drive research and development? Before we explore, firstly a serious note – Feeney attended one of the biggest and most informative chefs seminars in Europe in the autumn of 2017, which brought together dozens of the world’s most influential chefs many of them Michelin starred to share their opinions and experience of what’s happening in the world of food, hospitality and food production. Anyone who knows Feeney will know he just loves to learn, share ideas and take inspiration from others in…
Kelp me!
Never in my life as a development chef have I been so fascinated, inspired yet frustrated by an ingredient which has more applications in food production and preparation than any other I have ever known. Yes I’m talking about seaweed which is for sure a wonderfully diverse natural ingredient we will be seeing lots more of in the future on our plates! During two days of development I was joined by fellow chefs Tom Lawson from Rafters & Luke French from Joro both amazing restaurants in Sheffield along with Anthony Flinn from Darkside Consultancy. We had before us an array of products – dried, dehydrated, powdered and the star of…
“Trains, Planes & Automobiles!”
On 26th June 2017 “Martini Chef” will be running a masterclass with a difference in his “Planes, Trains and Automobiles” master class with “Mr Todiwala’s Academy” in his state of the art Poggenpohl and Gaggenau kitchen at Cafe Spice Namaste as part of the Cyrus Todiwala OBE series of creative culinary sessions. Simon Hulstone from the Elephant in Torquay has already shared his skills as one of Adventure Gourmet series mentors. Other chefs taking part in the sessions include John Williams MBE, Brian Turner CBE and Francesco Mazzei who all aim to inspire and share skills to fellow professionals using new techniques and perfecting some old ones. Feeney spends his work life jetting across…
Anything to declare?
Anything to declare sir? It’s not every day you meet up with a stranger at an airport and he asks you to carry two bags containing 5kg of white powder in your suitcase – luckily it was only tempura batter mix! One of the ingredients JF intended to use for his “British fast food” treat for the villagers at Lura….. A trek in Nepal climbing 4,000 metres is definitely not for the faint hearted, but when the gauntlet was thrown down to Martini Chef – John Feeney in a bid to raise much needed funds for the Springboard Charity he found it hard to resist! A group of 30 willing…
Nepal trek – shaken not stirred!
“I will be shaken but not stirred!” “So this is a new life experience for me – literally taking me in sight of Everest. As I rise to the challenge of supporting a school hit by an earthquake where we will spend three days rebuilding and repairing damage after the devastation left behind. I will also be trekking to raise funds for people closer to home in an industry I love with a passion. This is my way of giving back to those less fortunate than myself who face challenges and barriers in the hospitality and food industry with Springboard, an amazing charity supported by some of the greatest and well respected chefs in the UK.…
A Trip to the Emerald Isle
John’s globe trotting in August took him a little closer to home than usual, after a 45 -minute flight he was about to discover some wonderful characters and fantastic food they produce in Northern Ireland. He took the road out of Belfast and headed through Comber, famous for it’s superb tasting “Comber Earlies” – new potatoes that are as famous and tasty as their regal relations – the Jersey Royal. JF arrived at Balloo House a popular dining pub owned by local food hero chef Danny Millar who champions local produce in his ever-changing seasonal menus. On this particular service Millar was joined in the kitchen by one of the…
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