Top chefs step up to the hot plate
ROLL call of leading chefs have got behind a project aimed at raising funds for hospitality workers who have been affected by the coronavirus crisis.
Tom Kerridge, Rick Stein and Prue Leith are among those who have contributed recipes to charity cookbook, Feast With Purpose.
The project came about thanks to chef Simon Boyle, the man behind the Beyond Food Foundation, which helps disadvantaged and vulnerable adults get the training they need to work in the hospitality industry.
Simon says: “We’ve pulled together an amazing and inspiring collection of recipes, from some astounding chefs, all during lockdown. It’s been a labour of love, but it’s reminded me about what’s at the heart of what we do – the power of food to inspire, bring people together and give purpose to our lives.
“But it’s not just about cooking. This is also about doing our bit to support an industry that is seriously struggling.
“A job in hospitality is one that I would usually associate with hope and opportunity; one of a few where you can literally work your way up from the bottom.”
Michel Roux Jr, chef/owner of acclaimed restaurant Le Gavroche, is one of the many supporters of the project.
“Restaurants have been profoundly affected by this crisis. Many won’t make it through this pandemic and even those that do will need to reinvent themselves to some extent,” he warns.
“We’ve seen great resilience from many, but it remains a hugely challenging time and it’s crucial that we do what we can to support those in need.
“I’ve worked with Simon and
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Cook the pasta in a large pan of boiling, well-salted water (1 teaspoon per 600ml/1 pint) for 7–8 minutes or until al dente. Meanwhile, put the tomatoes, crab meat, parsley, lemon juice, olive oil, chili flakes and garlic into another pan and warm through over a gentle heat. the Beyond Food Foundation a number of times over the years, and I’ve seen the positive impact they have made on people’s lives through cooking.
“It’s a hugely inspiring project to be involved with and I’m pleased to have played a small part.”
Michel’s daughter Emily, who has followed in her famous father and grandfather’s footsteps into the restaurant industry, has also contributed to Feast With Purpose which includes 130 recipes. Proceeds will go to the Beyond Food Foundation.
Here are four recipes to try at home.
Feast With Purpose, published by Chef Media, digital downloads of the book are now available at £25, with hard copies at £65. Visit beyondfood.org.uk/product/ feast-for-purpose/
Drain the pasta, return to the pan with the sauce and briefly toss together. Season to taste.
Divide between four warmed plates and serve.