Issue One www.infusions4chefs.co.uk

An interview with Paul Cunningham

Book ReviewWe review the new elBulli & The Wizards Cookbook

Ask Chef!Our resident chef Jeremy Medley answers your questions

A sneak preview of our new obsession

Pordamsa Listens to the voice of gastronomy

Simon Hulstone, The Elephant Restaurant, Torquay

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03 A Short autobiography - Paul Cunningham 04 A Postcard - From our visit to Mugaritz05 Chef interview06 Our Eye On - Pordamsa07 Travelling Plate08 Book Review - The Wizards Cookbook

09 Ask Chef10 Silicon Lids11-12 ICE!13-14 I4C - New Website15-16 Whats New17 Meet The Team

18 Book Review - elBulli 2005 - 1119 Gadgets - Teddy Mixer20 Trending - Black Quinoa

21 INK!22 Event Dates

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A• 1969 Born & educated in Essex, England

• 1989/94 Fleur De Lys, Widdington & University Arms, Cambridge. Chilston Park, Kent, Danesfield, The Greenway & Lords Of The Manor (1*)

• 1994 Moved to Denmark, started at Søllerød Krø (1* after seven months)

• 1996/02 Married Lene & became Father to Christian & Valdemar. Worked with Michel Michaud. • Opened Formel B, Hotel Plaza & my beloved Coquus on Gothersgade.

• 2002/11 The Paul Copenhagen (1* after seven months)

• 2013 Henne Kirkeby Kr

I have proudly published six cookbooks, cooked often privately for The Danish Royal Family, and have been a guestchef throughout the World.chef throughout the World.

Paul Cunningham

Avant Garde ChefPaul Cunningham

Built around two hundred years ago, Henne Kirkeby Kro lies 6km from Denmark's very west coast. The inn has played a strong part in the evolution of Danish cuisine for many years, through the gastronomic many years, through the gastronomic influences of chef, Hans Beck Thomsen and his family. We have twelve bedrooms at Henne, and We have twelve bedrooms at Henne, and just twelve tables throughout three small dining rooms. We have a kitchen garden of 4000sqm & a private forest. We have our own lamb & a honey production within our own lamb & a honey production within our fruit orchard. Our game, mushrooms, herbs, fruits etc, within season come from Fænø, Denmark's largest privately owned island - owned by Flemming Skouboe, owner of owned by Flemming Skouboe, owner of Henne Kirkeby Kro.03

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John Jackaman & Jeremy Medley

From our visit to MugaritzA Postcard

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Q: First job in catering?A: School work experience at Asda Tilbury (cut my first lettuce chiffonade for burgers).First real job, Fleur De Lys freehouse, Widdington near Saffron Walden. No training at all, but luckily never killed anyone.

Q: Best meal ever?A: Alain Passard at L'Arpege in Paris, closely followed by Blue Hill at Stone Barns.

Q: Ketchup or brown sauce?Q: Ketchup or brown sauce?A: Both, horses for courses mate.

Q: Favourite ingredient?A: Really good butter, olive oil & ginger.

Q: Best kitchen gadget?A: My teacup, and my old cold-smoke oven (actually a converted old soda fridge).

Q: What knives do you use?A: A bit of everything actually. From my very first, original Sabatier set, to handmade Japanese Aogami.A: A bit of everything actually. From my very first, original Sabatier set, to handmade Japanese Aogami.

Q: Induction or gas?A: Gas-man by heart, but very happily dancing with induction since moving to glorious Henne.

Q: Indulgent snack food?A: Really good, thick cut salt & vinegar crisps, in a well buttered sandwich.

Q: Favourite film or TV programme?A: Escape To Victory, and on TV, Only Fools & Sherlock.

Q: What do you do in your spare time?Q: What do you do in your spare time?A: Spend time with my beautiful wife Lene, & my wonderful boys.

Q: Who inspires you in our industry?A: Alain Passard, and my folk of Henne.

Q: Favourite cook book?A: Larousse Gastronomic, and of course, White Heat.

Q: If you weren’t a chef?A: Photographer (but if dreaming, a test-driver for Ferrari )A: Photographer (but if dreaming, a test-driver for Ferrari )

Jeremy Medley

Paul CunninghamChef Interview

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Hadyn and Lou packed their bags and headed to the airport. Their destination was the Pordamsa factory in the hills beyond Girona, 120kw west of Barcelona in the very heart of Catalonia.

Pordamsa has long captured our imagination because of the very special way they develop their ideas and we finally had the chance to visit them. They associate themselves with some of the best Chefs in the World to shape tableware that is truly inspirational, reflects emotions and movements in nature.

PORDAMSA was founded in 1976 with one clear and simple intention, to PORDAMSA was founded in 1976 with one clear and simple intention, to create high quality porcelain. They continue to achieve this by using only the very best raw materials from the best deposits in the world: South Africa and Argentina.

Porcelain is a paste made with kaolin, quartz and feldspar. The paste is then moulded and fired at 900 ºC for 20 hours. The pieces are then fired again at 1400ºC for 24 hours to glaze them. The result is either matt or gloss pieces of hand finished, heavenly perfection.

As expected the trip didn’t disappoint and it was access all areas. First was As expected the trip didn’t disappoint and it was access all areas. First was a demonstration on how the paste is made, then mouldings and firings and finally the awe inspiring show room.

Their genius and creativity have allowed Pordamsa to find a Their genius and creativity have allowed Pordamsa to find a permanent home in many of the best restaurants in the world. As we were told “Pordamsa is for Chefs who know the difference, demand the very best but also expect exceptional value for money”

The Roca brothers work with Pordamsa work with Pordamsa to create some of their most innovative designs with only one stipulation, they must remain exclusive to El Cella de Can Roca for one season before they go on general release. The porcelain tasting sea urchin and the bone marrow jug are among our favourite Roca inspired creations.

To be invited to represent Pordamsa and their amazing portfolio in the To be invited to represent Pordamsa and their amazing portfolio in the U.K. is a true honour. Chefs in the U.K. have already begun to embrace the range and it gives us great pleasure to see Pordamsa on show on Facebook, Instagram and Twitter. Our travelling plate features the Pordamsa “tree ring plate” and it has begun its journey in Denmark with Paul Cunningham who knows where it will turn up next??

““We’re not interested in trends,we like finding in Pordamsa new ways to move

our guests

JORDI ROCA, Dessert chef at El Celler de Can Roca

John Jackaman

Listens to the voice of GastronomyPordamsa

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We sent our Pordamsa tree ring “travelling plate” to Paul Cunningham Paul Cunningham and asked him if he would be kind

enough to put a dish on it and send us a photo. What came back stunned us all.

Paul Cunningham, Infusions hero, thank you so much.

John Jackaman

Paul CunninghamTravelling Plate

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Shazaam, Abracadabra, Alkazam, Hocus Pocus, simple I go, I can do this….No put the rabbit back in his hutch it’s not that sort of Wizard!! It is

a cook book, just look at the pretty pictures and write about the book you plonker!! Sorry chef : (Once upon a time in a land far far away, well Denmark actually so not that far, lived a chef named Ronnie Emberg…..Ronnie is a humble chap who over the years has won several accolades as esteemed as Denmark’s “Chef of the Year” & “Culinary Star of Europe”. He esteemed as Denmark’s “Chef of the Year” & “Culinary Star of Europe”. He is highly respected for his strong technical abilities and extra-ordinary visual style, hence his nickname The Wizard. He has had a formidable career to date having been personal chef to the Danish Royalty, who recognised his talent and snapped him up, he has also practised his craft and furthered his culinary education in Spain at the Hacienda Benazuza elBulli Hotel, Mugaritz & elBulli.

Hadyn Lyell

This book is a collection of dishes created by Ronnie from 2008 – 2013 in a “New Nordic” style. The book is designed with professionals in mind meaning some of the equipment required will not be found in your average domestic kitchen. From my experience this style of cuisine has its lovers and its haters and can be a case of design over taste and substance, Elm Leaves with Tartare being a classic example, but never having eaten his food it would be unprofessional of me to comment on its viability except to say he must be to comment on its viability except to say he must be rocking his GP at the end of the month!!

With 391 pages, most ofwhich are assigned to recipes and verygood photography, it is a nice book to own. The crockery is awesome and the food design different enough to offer you inspiration in the way you can present your food.

In short if I was a chef would I buy this book? Yes. Would I be able to use anyIn short if I was a chef would I buy this book? Yes. Would I be able to use anyof the recipes? Yes definitely, although some may need a tweak of ingredient to make it but at £60 it is good value for money and one I would like on my shelf. It will be interesting to see where this takes Ronnie Emborg once his names goes mainstream over here.

The Wizards CookbookBook Review

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Q My batter does not stay crisp for very long, can you help?A Yes, there is a Texturas product called Trisol. it will keep batters, crumbles and tempuras crisp for longer as it helps by not absorbing

moisture.

Q I have seen ice cream that does not melt, how is this?A Gellan is used to stabilise the base mixture and is very heat stable and freezes well. It can also make a glass like finish for gels. Gellan was also used by elBulli to make their

tagliatelli of saffron. If you would like the recipe let us know.

Q I am looking for a different grain to add to my vegetarian dishesA Try Black Quinoa from our Mugaritz range, can be used as a substitute for many grains and also blended to make a flour type

state. It has a nutty earthy flavour. We have used it to make a

risotto like texture too!

Q My foams in the creamer gun don’t hold, is there a product to help?A There are two Sosa products called proespuma, available for either hot or cold preparations. It is designed to give hold to foams, the more you use the denser the foam.

Q I have seen people make flavoured powder with oil, what’s the best thing to use?

A Malto is the product, its 100% tapioca and absorbs oil and fat, you just mix it into the oil based liquid until a powder is formed.

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

Our Chef Answers Your Questions

Ask Chef!

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I4C are proud to introduce a fantastic new range of Silicon lids produced by Charles Viancin and inspired by nature. These lids have been beautifully designed and crafted, a must for any

kitchen domestic or commercial. Made in a wide range of designs andcolours they also come in multiple sizes. This stunning range has a lid for every occasion including small bowls, large pans, glasses and even glass bottles.

These lids are made from a microwaveable silicon material which allows quick cooking, steaming and reheating. They are also perfect for preventing spills by creating an air and watertight seal around any round surface. These amazing lids are designed tobe used safely at high temperatures and will prevent stove-top splatters and retain steam during cooking.

They are also perfect for covering drinks or salads as they are designed to keeps things cool. Made to be durable they can be used in the microwave, oven or hob and can withstand temperatures up to 220°C. Easily maintainable these stylish lids are also dishwasher safe.

Paul Bluett

Silicon LidsWhats New

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John Jackaman

When Passion Becomes an Obsession!

We feel so passionately, every single little detail has to be perfect. Every day, pushing ourselves and those around us to make it better and better. Deadlines came and went but we wouldn’t settle for anything less than perfection. Our passion, it was plain to see, was also our obsession.

For many years Infusions4chefs Ltd has represented Restaurant elBulli and Mugaritz in the U.K. We take huge pleasure in sharing what we have discovered with our Chefs, students and friends throughout Great Britain. The time we get to spend doing this has been so rewarding and we have always wanted to be able to do this more often but, up to now it has been just a wanted to be able to do this more often but, up to now it has been just a dream.

In 2013, we were invited to spend a week in the Mugaritz development kitchen. We had already been lucky enough to spend time with some of the elBulli team in Barcelona working on various techniques and it was amazing but Mugaritz was different. Mugaritz was a week long was amazing but Mugaritz was different. Mugaritz was a week long assault on the senses; access all areas and no secrets. The philosophy that we were asked to observe was “sharing of knowledge” and it was most definitely a two way street. After a tense first few hours we all became more comfortable with each other’s company and what became more comfortable with each other’s company and what followed was a magical ride of experimentation and discovery that left us feeling so high on gastronomy I still haven’t come back down.

We returned to England and decided the time was right to make this dream a reality. Through all our endeavours we have been driven by wanting to give our guests a most unique experience, the Infusions Experience! We want them to experience amazing things, feel amazing things and be as inspired as we were in our one magical week in San Sabastian.

Along the way we have been sponsored by some incredible companies and we can now proudly boast a whole host of amazing toys and gadgets for our guests to play with. The name of our obsession is “ICE” “Infusions Culinary Experience”.“Infusions Culinary Experience”. ICE is a place for nostalgia, imagination, inspiration, fun, learning, making new friends but most importantly “ICE” is a place of sharing and we would love to welcome you to experience it with us. If you would like to visit “ICE” and spend a few hours sharing our obsession simply call 01359 270102 and ask for Stacey.

A glimpse of our new development kitchen

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I4C New Website!

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2 years in the planning, every detail poured over and designed entirely with you in mind. We are so proud of our new web site and hope it brings you much enjoyment.

A Host of New Features

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SALT! Not a table in sight……….. Salt has long been a commodity that has had value way beyond its crystal form. Used as a payment in years gone by, such is its worth.

In today’s modern kitchen to achieve subtle flavour changes and foods prepared to release their own true flavour, one addition has remained the same for centuries, SALT! This range takes salt to a whole new level and we are pleased to bring you 5 new artisan salts, all unique in grain, taste and finish. If it’s curing, brining or just plain seasoning they will add a new dimension to your cooking. They come in a kitchen ready container with a dimension to your cooking. They come in a kitchen ready container with a lid as a readymade grinder! We have put them through their paces and think they will be a great addition to any kitchen.

Simon Pratt

Danish Pyramid Smoked Salt

Artisan SaltsWhats New

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The Control Induction Manual Induction Hob immediately starts heating the pan at a power setting of 2000 Watts at the press of a button.

The hob will switch off temporarily if the pan is lifted for more than a second and switches back on when the pan is replaced. The hob will also switch itself off totally when the pan is removed for more than 1 minute. To adjust the cooking power simply turn the control knob and adjust between 500 Watts and 3000 Watts cooking power. If you press the temperature button the thermostat overrides the power temperature button the thermostat overrides the power control for cooking at temperatures between 60C and 240C. There is also a timer for setting the cooking time from 5 minutes to 180 minutes.

The Vac-Star Easy Vacuum Sealer was developed specifically for use with sous vide cooking and is characterised by its excellent vacuum suction of 96%. This amazing vacuum sealer makes it possible to separate a large quantity of food into individual portions that can be kept in the refrigerator or freezer. It is a commercial external suction vacuum freezer. It is a commercial external suction vacuum sealer made from stainless steel with a vacuum pump which draws air out of an embossed vacuum pouch from outside the appliance. It also features a digital command board, with a vacuum sensor which allows for both automatic and manual pump seal operation. Capable of completing a vacuum cycle to 0.50 bar within 20 to 30 seconds allows quick cycle to 0.50 bar within 20 to 30 seconds allows quick and easy use. This unit is easy to clean with its drip tray and smooth outside lines that can easily be wiped clean with a cloth. The key feature of the unit is the pulse vacuum function for external marinating. Included as standard is a hose to connect the vacuum sealer to the external vacuum containers with a sealing bar length of 320 mm.

Paul Bluett

CONTROL INDUCTION HOB RRP £344 +VAT Now £309.60 +VAT

FATA PAPER Prices From £20.95 +VAT

VAC-STAR EASY VACUUM SEALER RRP £299.95 +VAT Now £269.95 +VAT

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Meet The Team

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W ho would like to do a book review? Silence fell around the room….I will give it a go said I in my best J K Rowling voice, upon

reflection perhaps that wasn’t the best analogy to assign myself with and Mario Puzo would have been better!!Which book I hastily asked thinking I may well have taken on a bit more Which book I hastily asked thinking I may well have taken on a bit more than I could actually chew? elBulli 2005 – 2011, I froze like a contestant caught in the studio lights of the Mastermind chair. Pass I screamed. I am sorry you have started to so you have to finish came the distant reply. And so began the process of deciphering the workings of one of life’s greatest chefs, if not that then certainly a man whose thought process has inspired a generation of chefs to brave the Molecular route to culinary acclaim.

““Hadyn Lyell

For my generation Nouvelle Cuisine ruled which was easy peasy, minuscule pickings of the finest ingredients cooked simply and garnished with a tomato rose…

The greed of 80’s yuppie’s clamoring to devour plate loads of nothing ensured the G.P’s in ensured the G.P’s in our kitchens never looked so healthy. Sorry I digress so back to the job in hand. This book is a colossal 7 Volumes, 2,720 pages, 750 recipes and 1,400 colossal 7 Volumes, 2,720 pages, 750 recipes and 1,400 images. Volumes One to Six record the recipes organised into six sections: Cocktails, Snacks, Tapas, Pre desserts, Desserts, and Morphing’s.

Volume Seven is titled “Evolutionary Analysis,” and charts Volume Seven is titled “Evolutionary Analysis,” and charts the philosophy, experiments, styles, and ingredients chronicled in the preceding volumes and features all of their iconic dishes.

Is this book for everybody? Probably not, but for a chef in tune with this style of cuisine and looking for a reference document for specific processes or this style of cuisine and looking for a reference document for specific processes or ideas or somebody wanting a piece of history offering an insight into this Catalonianchefs genius mind then you bet it is .

The magnitude elBulli have gone to over the years to perfect the impossible shouldn’t be under estimated. Remembering past generations of outstanding chefs who questioned the old ways and strived for perfection in their visionary approach, changing the direction of our industry have been looked back on as revolutionary, how I wonder will history treat the radical Snr Ferran Adria.

elBulli 2005-2011Book Review

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When you hear some statements, you wonder is this a marketing ploy or is it a genuine realism? Denmark is known for many things, so when we heard a Carlsbergesque statement “probably the quietest

mixer in the world….?” We had to make further enquiries your honour! So what did we find? Well it’s pretty damn true! No whisk clatter or high pitched grind of gears, instead a smooth, sure footed hum like the Starship Enterprise launching into warp factor 9 and a build quality that would rival a super car. Let’s say it impressed us so much we had to bring this class leading mixer to our shores and to you all. Available in several colours and leading mixer to our shores and to you all. Available in several colours and with a range of attachments too! It has some weight to it, so the counter top tap dancing mixers of old will be a thing of the past. 2.5kg capacity and its powerful motor will be an asset to any kitchen, big or small. We have one at ICE and we hope you’ll come round and try it for yourself really soon.

OPTIONAL EXTRAS• Meat mincer 62 mm, stainless steel:• Large stainless steel polished meat tray, plunger in solid plastic (POM). 4 mm mincer plate & knife are included. • Vegetable cutter, stainless steel• 9 various graters, French fry slicing/shredding discs are included.• Stacking bowls & lids • Stacking bowls & lids • Lids in different colours• All are dishwasher proof!

Jeremy Medley

SPECIFICATIONS

Teddy MixerGadgets

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Black Quinoa is an Andean grain high in nutrients and protein. Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is

the seed of a beet relative). Nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats it also offers a good dose of fibre and iron too.

Do you need to rinse quinoa or not? Conventional wisdom has it that you need to rinse quinoa before cooking. Why? Quinoa seeds are coated with saponin, a bitter substance that with saponin, a bitter substance that protects the seeds from predators. However, most quinoa sold are pre-rinsed, but we always rinse ours in plenty of cold water!

It grows in a rainbow of colours, but the most commonly available are red, black and white quinoa .Taste and nutrition are similar among the colours. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much. Black quinoa is a great substitute for grains with a together as much. Black quinoa is a great substitute for grains with a dark colour and nutty flavour. Adds texture to salads and can be used both for sweet and savoury dishes. Cook in a water bath with oil to make a healthy Nutella style spread, replace rice for a textured risotto and cooked out with honey to create a black glass like wafer.

• Wash the Quinoa and drain off the water• Toast the Quinoa by sautéing in a saucepan until it gives off an aroma similar to roasted peanuts

• Vacuum pack the toasted Quinoa with sunflower oil and cook it in a bain marie at a controlled temperature of 70ºC for 12 a controlled temperature of 70ºC for 12 hours

• Pour the contents of the bag into a blender and process until you obtain a black praline. Strain the praline

All from a humble ancestral grain, part of the Mugaritz restaurant range we stock.

Black QuinoaTrending

Jeremy Medley

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Johnny Iuzzini, 2006 James Beard award winner for outstanding Pastry Chef, Author of Dessert FourPlay, Head Judge on Bravo's Top Chef Just Desserts and all around Pastry Bad Ass! said about his art "They all have very intentional, deep and personal meanings" and we at “Infusions Needles and Knives” respect personal meanings but thank “Infusions Needles and Knives” respect personal meanings but thank you Chef for letting us share you Ink. Johnny’s inspired new book “Sugar Rush” goes on Sale in the U.K. on 30th September and features 150 recipes. Pre-Order available at www.infusions4chefs.co.uk

Jeremy Medley has worked at L’Auberge de L’lll (3 stars) and Au Crocodile (2 stars) to name but a few. Jeremy has worked in some truly great places and shares his culinary journey with some amazing and passionate people. He has Rosettes and Stars in his own right and now works with Infusions, spearheading ICE “Infusions Culinary Experience”

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

Alan Paton multi award winning Executive Head Chef, The Lakes Restaurant at Stoke by Nayland Hotel, Golf & Spa whose career to date has included working in five star hotels and three AA Rosette and Bib Gourmand restaurants said " it's all about the pork here, it's the only one I have and I love it" Thanks Chef, love that cool pig.

John Jackaman

Johnny Iuzzini

Alan Paton

Jeremy Medley

INK Infusions Needles& Knives

Food & Drink Festival - Colchester

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AugustBank Holiday Monday Scotland & Ireland

FA Community Shield- Wembley Stadium

Grouse Season starts

Infusions, where passion becomes obsession

Infusions Ltd Unit 3-4 Lundy Court

Rougham Industrial EstateBury St Edmunds

SuffolkIP30 9ND

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