The event, which was attended by executive chefs and head of foods from restaurant and pub groups, was organised by the Publican's Morning Advertiser's sister title Restaurant and sponsored by Farm Frites UK, featured a range of leading chefs demonstrating dishes and sharing insights.
Rosser took the stage at Westminster Kingsway College to show how to make the most of cheaper cuts of meat, demonstrating a braised ox cheek with pancetta-infused mash and bourguignon sauce.
He talked about the brand’s apprenticeship scheme, saying: “We had to do our bit to put chefs into the industry.”
He also advised chefs to avoid using cheap wine for cooking.
He said: “If you’re not willing to drink it, you shouldn’t be willing to cook with it.”
Recipe development
The event was an occasion for chefs to learn more about the recipe development process at various successful restaurants.
Kurobuta head chef Scott Hallsworth demonstrated recipes for a Tokyo-style salmon sashimi and a beef tataki, and explained why adding western ingredients to Japanese recipes doesn’t mean compromising on authenticity.
He said: “When you go to Tokyo, chefs are always adding western ingredients to their dishes.”
Le Bistrot Pierre’s director of food development, Ajay Barak, talked about creating an affordable French menu and adjusting French recipes for a British audience.
Among the dishes the brand modified following market research was cassoulet, for which the restaurants use less beans, and present on the side of duck confit.
Cinnamon Club founder Vivek Singh said adapting Indian cuisine for British diners is an easier feat due to the nation’s love of Indian food and demonstrated a lamb rogan josh shepherd’s pie.