AUGUST 2010

Were down in sunny Cheltenham last week for a the opening of the newly refurbished Marks & Spencer in the centre of the town.  Had a wonderful day demonstrating to the lovely people that we met there, and more to the point, what a fabulous team of staff they are lucky enough to employ.  Some great new foodie ranges now available in store - try them, they're great!!!

Frantically trying to get everything ready for MCFC's first match of the season - a friendly against Valencia, but its' looking very busy and it will be great to get back into the swing of matchdays after all the planning that we have been doing during this very short closed season.  Check out our recipe for August - the Red Onion, Thyme & Goat's Cheese Tart with Rocket Leaves.  This is great picnic food which can be transported on the same baking sheet that it is cooked on.  All you need are some napkins and a glass of chilled rosé ... not forgetting great company !!! 

JULY 2010

We are having a deliciously busy very short 'closed' football season, with lots of exciting project at Manchester City Football Club which will launch at the first match against Liverpool on Saturday, 14 August 2010.  

We will be in London at the beginning of next week to meet with clients and we are also attending the Catey Awards at the Grosvenor House Hotel.  We are looking forward to catching up with all our catering chums and making some great new contacts.

JUNE 2010 

Delighted to say that JBS has been doing some demonstrations at Marks & Spencer in the centre of Manchester for the last three days.  Hugely successful with the products that he was cooking with positively flying off the shelves.  A great time was had by all!!

We're both busy in this 'closed' football season making plans for the coming season and of course Ali will be running her summer training evenings with the hosts and hostesses of MCFC in preparation for the 2010 / 2011 season, which will start with a bang at the beginning of August (fixtures will be released 17th June 2010).

APRIL 2010 

Cripes !!!  Can't believe we're already in April - where did the first quarter of the year get to?  We've been spending quite a bit of time down in Berkshire - we've two clients in that area and have recently visited the site of one of our clients, it's a brand new HQ building and we are tasked with creating a 1200 seater staff dining facility for this prestigious client.  Very exciting stuff, and a great team that we are working with.  Another of our clients is actually based in West London, but with contracts in the City and Home Counties, so we tend to carry out our work for them at one of their Home Counties sites.  We're really enjoying working up new ranges for these passionate foodies.  We've been working on product development for another client (sorry not at liberty to share any further details at this time), but safe to say that the range we developed for them was very well received.  This week (post Easter) we will be developing five further dishes which will hopefully go into production pronto.  Have a great April - I know that we will !!

JANUARY 2010 

Wow, what a fabulous start to the new year!  We've been exceptionally busy launching the new C&E menu selector for Manchester City Football Club - working up all the dishes and with a presentation to the press during the last week of January.  In addition we have been doing quite a lot of development work for a couple of our newer clients, that's been great fun and we've really enjoyed spending some days in our own development kitchen working up some new recipes and taste profiles.  As ever, Ali is busy continuing with the development of her gluten-free range of cakes and biscuits - keep watching this space, she is currently 'in talks' with various parties to take these products forward.  JBS has been over at the seaside quite a lot, on the stove as usual!!!

DECEMBER 2009

Our huge thanks to all the superb people that we have met and worked with this year.  We look forward to continued success in 2010.

Another crazily busy month with no fewer than three football matches (all to sell out crowds) in the last week.  It's all good though and John will be over at the seaside to do a bit of cooking at the weekend.  We're catering the gluten-free aspect of the buffet for the Diabetic Children's Christmas Party in Southport on Sunday, so Ali will be busy with her pinny on making more delicious gluten-free cakes on Friday and Saturday.

NOVEMBER 2009

John and Ali have recently started to spend some time in the Reading area where we are currently engaged by a large company to create a staff dining facility for their new 1200 capacity headquarters building.  Our recipe for November was partly inspired by our visit to a fabulous apple orchard in the village of Mapledurham near Reading.  Cross Lanes Fruit Farm (www.crosslanesfruitfarm.co.uk) has approximately 2000 (two thousand!) fruit trees which harvest mainly apples with a few pear varieties also.  We devised the Cinnamon and Apple Brulee recipe in recognition of our trip to Mapledurham and the English apple season which we are currently in the midst of.  If anyone is in the vicinity of Cross Lanes Fruit Farm, we would really encourage you to pay them a visit (limited opening hours, so please check before you set off).  We came away laden with all manner of apple varieties, top of the pops being the Pitmaston Pineapple (very short season, so get them while you can) and also a large carton of freshly juiced Russet apple - the depth and complexities in flavour the likes of nothing we have tasted before.

OCTOBER 2009

Manchester City FC searches for Eastlands cake

As the countdown continues to find a new east Manchester inspired tea time treat, John Benson-Smith, consultant executive chef at the City of Manchester Stadium, visited 'Zest - Ancoats Cooking Club' at Trinity Church, Ancoats, for a culinary masterclass.

The cooking group, which meets weekly to cook and eat together, is part of the Manchester City Council and NHS Manchester Zest Project - the North and East Manchester healthy living scheme which works with local communities and organisations to improve health and well being.

Benson-Smith, said: "So far, over 200 people have put forward their recipe suggestions. I am eager to unearth a good deal more and I hope that my visit might inspire the community to get their pinnies on, and enter their prized recipes, which should reflect the sparkling culture, rich heritage and lively personality of East Manchester. So whether it's a recipe handed down through generations, a cake that uses locally sourced ingredients or simply a cake with a difference, we want to hear about it."

The new Eastlands cake will be served up as a bite sized treat across all key fixtures, on or off match days, from January 2010.

David Chell, head of sales at City, added: "With under a month until closing date, we're urging everyone to get their entries in to stand a chance of winning. The final countdown really has begun, so enter your recipes now before time is up."

The deadline for entries is October 25, 2009, when John and his team of judges will sort through entries to find the winning recipe.

To receive your Eastlands cake application form, contact Emma Hulme at the City of Manchester Stadium on: 0161 438 7641 or email: emma.hulme@mcfc.co.uk

Last week John visited Trinity, a community cooking group in Ancoats, part of the Zest Project which encourages healthy living, where he put on a culinary masterclass.  "Visiting Trinity has been fantastic.  The members of the group are all keen cooks, and enthusiastic about food.  The idea behind today's visit was to encourage them to cook without a recipe". Having shown the group how to make a roast butternut squash risotto, he then garnished it with slow roast tomatoes and red onions.  For the non-vegetarians, their meal was topped off with a plump seared chicken breast, whilst the veggies opted for goat's cheese.  John was also encouraging the group to submit their recipes for the Eastlands Cake which is a competition being run by MCFC.

SEPTEMBER 2009 

Our regular readers may have spotted our September recipe of the month (eyes right please!) and you will note that we have switched quite dramatically into autumn mode!  This delicious Northern Slow Roast Belly Pork recipe is not only extremely tasty, filling and nutritious, but it is also very kind on the old pocket in terms of outlay for this big hunk of meat.  Also delicious served cold the next day, sliced up with a Chinese inspired dressing of freshly grated ginger, toasted sesame seeds, light soy sauce and vegetable oil whisked into a super emulsion and drizzled over the meat.  Scrumptious ... even if I say it myself!

Look out for the new eaterie which opens at the West Yorkshire Playhouse in Leeds today (Friday, 4 September 2009), JBS is hard at the stove creating super tasty dishes for this newly refurbished area which he has helped to mastermind with the team at WYP.

AUGUST 2009 

What a fabulous day we had at the Bolton Food Festival on Saturday, 29 August 2009, just picture us 'sandwiched' between the Hairy Bikers.  Well perhaps I should go on to explain that they demonstrated in the cookery theatre before us, then we did two demonstrations, and then the Hairy lads came on and did their final demonstration after us - hence the analogy of the sandwich!  Si & Dave are a couple of super Newcastle lads - why aye and all that, with a joint magnificent sense of humour - they had everyone in fits of laughter and more importantly cooked up a couple of very nice dishes.  JBS demonstrated with our good friend Mike Harrison of Zest Delicatessen which is located at the charmingly named Doffcocker Roundabout at Smithills in Bolton.  The Boltonians (presuming that's what the locals of Bolton are called?) were exceptionally welcoming to us and Mike and John had a great laugh together on stage whilst rustling up five exceptionally tasty dishes.  Thanks for having us Bolton, and we hope to come back and see you all in December!

JULY 2009 

The great picture above was taken at the recent On Your Marks, Get Set ..... Cook! Event held at Manchester City Football Club.  This was an evening of hysterical team building with the sales staff from both the conference and events, and the hospitality sales team.  JBS said "I was delighted with the enthusiasm, and it was great to see how willingly everyone threw themselves at this task.  All the contestants had a great evening, learnt a bit about cooking (in some cases) and really worked well together".  Pictured above is the winning team featuring (left to right) Emma Hulme, Francine Warburton, Jake Ogden, Emily McLoughlin, John Benson-Smith and Emma Barlow.

JUNE 2009 

John and Ali have been busy re-writing the menus for Conference & Events at Manchester City Football Club.  The non-matchday side of the business goes from strength to strength, and it is during the closed season that many new ideas and initiatives are put into place.  John spent a couple of days at a photoshoot to capture some fabulous shots of the new dishes.

MAY 2009 

John was delighted to be asked to go to Leigh Sports Village on 21st May 2009 to cook for Her Majesty The Queen who was visiting the North West. 

JBS invited to be a Judge for the Taste of Cheshire Award, run by Visit Chester & Cheshire. This involved John visiting a number of finalists ranging from Teuthill Potato Farm in Frodsham who had expanded their premises to enable them to prepare potatoes and sell them on as freshly cut chips, to Tatton Park who rear and sell their own venison as well as many other home-grown products, to a bed and breakfast house in Rainow, complete with its' own little stand-alone cookery school running courses on cupcakes, to Walk Mill an old restored water mill at Waverton which was producing flour from the surrounding fields which was milled and then made into sensational bread and cakes.  What a revelation it was for John to visit each of these premises to speak to the people at grass roots level who are doing fabulous local businesses in and around Cheshire.  Obviously we can't say who the winners are, but the awards ceremony is to be held on Friday, 5 June 2009 at Chester Racecourse, so watch this space!

John & Ali were delighted to be invited to 'guest chef' at a dinner at the infamous French Restaurant at the Midland Hotel in Manchester.  The theme for John's dinner was Fish, Fish and More Fish which saw a starter of Pan Seared Scallops on a Sweet Potato Puree with Red Wine Syrup, this was followed by Wild Sea Bass Fillets on Crushed Jersey Royals with Fresh Chives and Sauce Vierge, next up was Fillet of Pan Fried Brill with a Ham Hock Terrine with a Smudge of Butter Bean Puree, Baby Leek & Asparagus Spear, Red Wine Jus, then finally Fish & Chips with Mushy Peas - which was actually battered rice pudding (to look like fish fingers) with apple chips and apple puree.  John & Ali had a superb day working alongside the Head Chef of the French Restaurant - Paul Beckley and his fabulous team.  The dinner was a complete sell-out, and Gary Jenkins (Executive Chef of the Midland) has already invited the Benson-Smiths back to the hotel to put on another dinner.

APRIL 2009 
John & Ali went over to Nutters Restaurant in Rochdale where they enjoyed a stupendous lunch courtesy of Andrew, it was great to see him and have a catch-up.

MARCH 2009
March was a great month for us, we were engaged to work for a huge corporate client on a staff dining facility at their new headquarters in Berkshire.  JBS gave a talk at Leeds Metropolitan University to 200 students who are currently studying a Degree in Events Management.  John & Ali were invited as guests to attend the Northern Hospitality Show.  JBS was a guest at the Northern Hospitality Awards held at the Hilton Hotel in Manchester.
John & Ali were thrilled to meet up with Chef Ian Matfin (currently appearing on BBC 2 in the Great British Menu representing the North East) when they went to Abode for lunch at Michael Caines Restaurant.

FEBRUARY 2009 
John is delighted to be filming with the City legend that is Mike Summerbee for Channel M on Tuesday, 17 March 2009.  Says John "Mike's a super guy and a real character, and I just know that we will have a lot of fun doing our Manchester Trifle and chewing over the fat about what we've both been up to recently".  John & Ali met up with Michael Caines at his restaurant in Manchester where they were lucky enough to taste no fewer than 12 dishes from the new menu which is currently being introduced.  Michael was on great form and an excellent evening was had by all, the food was sensational.  A drink with Head Chef, Ian Matfin, followed into the wee small hours of the morning.

JANUARY 2009 
John & Ali attended the launch of the forthcoming Great Northern Cook Off competition at the Malmaison in Piccadilly, Manchester.  This is an unique and exciting competition covering the North of England and North Wales where corporate entertaining with a difference meets team building with a smile.  From those whose culinary skills end with milk on cereal, through to those who fancy themselves as a Michelin starred chef.  The competition is based on teams of four entering for an unique and enjoyable experience or simply to win.  John is delighted to have been asked to mentor a team for the competition which kicks off at the end of April 2009.  The Great Northern Cook Off will be supporting the charity; Hospitality Action Trust, which supports past and present employees in the Hospitality Industry.  www.thegreatnortherncookoff.co.uk

DEC 2008 - CHRISTMAS PUDDING ICE CREAM
Well with Christmas almost upon us, on Thursday, 18 December 2008 JBS went out into the centre of Manchester with his fabulous Christmas Pudding Ice Cream.  It has to be said that the ice cream was very well received by one and all, and it was difficult to miss him as he was accompanied by a person dressed up as a giant Christmas pudding!!!!!!  Watch out for the next Recipe of the Month which is ...... yes you guessed it - it's Christmas Pudding Ice Cream to use up all the left over Christmas puddings hanging around.

DEC 2008 - JBS JUDGING AT MMU 
JBS was delighted to be asked to judge a 'Ready Steady Cook' style event at the Toast Rack which is a campus of Manchester Metropolitan University.  He was most impressed with the skills and technical abilities of the students. 

NOV 2008 - IN AT THE DEEP END, THE BOTLEY SCHOOL COOKERY BOOK
JBS submitted his "The Three Bears" recipe for inclusion in this fundraising book. All proceeds go to the Swimming Pool Fund. Price £7.50 from www.botley.com click onto 'local info' then 'Botley Books'. Download recipe

NOV 2008 - "THEY ARE THE CHAMPIONS" - CHESHIRE LIFE (DEC EDITION)
The City of Manchester Stadium was the venue for Cheshire Life's glitzy Food and Wine Awards' gala presentation night. The five-course gourmet menu, was created by Consultant Executive Chef John Benson-Smith. Read more...

NOV 2008 - "THEY'RE THE UPPER CRUST" - LANCASHIRE LIFE (DEC EDITION)
The Lancashire Life Food & Wine Awards held at the stunning City of Manchester Stadium for the second year running. Consultant Executive Chef John Benson-Smith exemplified his characteristic skill and wit, and demonstrated a masterclass in large scale catering expertise. Read more...

NOV 2008 - JOHN AND ALI COOK LUNCH AT 'BISTRO EAST' AT MANCHESTER MANCAT COLLEGE.

OCT 2008 - JOHN OPENS NEW COFFEE BAR AT MANCHESTER METROPOLITAN UNIVERSITY

OCT 2008 - "COOKING UP A STORM - CHESHIRE LIFE 
Zest Kitchens officially opened its stunning Siematic kitchen showroom in Chester city centre with a VIP evening where celebrity chef John Benson-Smith turned up the heat with exciting cookery demonstrations. Check out www.zestkitchens.co.uk/blog/ or Read more...

OCT 2008 - "COOKING WITH THE BOOKS OF AN EXPERT" - MANCHESTER EVENING NEWS
A Top chef John Benson-Smith has donated 200 cook books to catering students in a move he hopes will be a vital ingredient to their success. Read more...

OCT 2008 - "JOHN'S WINNING TEAM" - LANCASHIRE LIFE  
Whatever Manchester City achieves on the field, one of our top chefs will assure his kitchen team keeps hitting the target. Read more...

2008 - THE RESTAURANT & CATERING CONSULTANCY JOINS MANCHESTER CHEFS ASSOCIATION

2008 - THE RESTAURANT & CATERING CONSULTANCY WORKS WITH THE FESTIVAL THEATRE, EDINBURGH
www.eft.co.uk

2008 - BIRMINGHAM HIPPODROME THEATRE, BIRMINGHAM
The Hippodrome's conference & events business sees an upturn with its new look menus and dish standards.

2006 - SANTA PONCA COUNTRY CLUB, MALLORCA
Mallorcas Santa Ponca Country Club celebrates its first anniversary of opening "Fresco" its new casual relaxed dining eatery opened by RCC in 2007. 

2006 - THE JERSEY BOATHOUSE, JERSEY, CI
The multi million pound new build The Jersey Boathouse continues its success into year three since its opening by RCC.

JUDGE ON BBC MASTERCHEF

FINALIST FOR BUSINESS PERSONALITY OF THE YEAR 2004, EVENING PRESS BUSINESS AWARDS

COOKERY DEMONSTRATION AT NICKSONS KITCHEN SHOWROOM IN GARSTANG, LANC
"Our company has just held an open-weekend to launch the refurbishment of our showroom and Chef John Benson-Smith from Celebrity Chefs UK held two cookery demonstrations.  It was a great success; our customers thoroughly enjoyed the event and were full of praise.  John was very well organised and very professional; we simply left him to get on and he did the rest!  
David & Lyn Nickson, Managing Directors, Nicksons

CELEBRITY CHEFS UK
"As a multi media production company specialising in video, CD-ROM and DVD, we work in a very demanding business sector, where clients want the work yesterday and promise to pay tomorrow.  It's a business where creativity needs to go hand in hand with practicality.  What makes it all happen is people working together as a team.  People you can rely on to deliver professionally, efficiently and who comprehend your problems without giving you their own.  Over the last few years Rosemary Melbourne (Celebrity Chefs UK) has been reliable and effective in providing marketing and liaison services.  On a recent cooking programme with John Benson-Smith, Rosemary provided the essential communication and organisational skills required to deliver a successful project.  The commitment and professionalism afforded to this project was typical of the attention to detail and quality provided by Rosemary" 
John Watson Rosie, Managing Director, The Maclagan Men