Shaun Rankin’s Book Launch

40 guests were hosted at one of our units for a very special evening occasion. Shaun Rankin, renowned Michelin Starred Chef and owner of Restaurant Bohemia on the isle of Jersey, visited on Thursday 9 ^thFebruary to hold a book launch for his latest book Seasoned Islands. A canape and wine tasting event was held, supported by our kitchen and staff. 

Shaun and his sous- chef James arrived early in the day, making use of the kitchen which can be a bit of a squeeze on busy days even without the extra bodies! All went according to plan though, giving Michael our onsite Head Chef, a personal in site into Shaun’s knowledge and abilities. It was a great pleasure for all involved and helped raise everyone’s standard to impress those around us.

 Beautiful examples of Jersey ingredients were used throughout the menu, including hand dived scallops and lobster, all sourced from local companies Shaun has been working closely with for the past 17 years.

 All the guests left very pleased, clutching their signed copies of the new book and thinking up ways to incorporate travelling to Jersey for a spot of dinner as part of their business plans.

 We will definitely be looking forward to his next visit armed with further questions and empty stomachs at the ready!

Take a look at Shaun’s website. http://www.shaunrankin.com/home

Pancake Day!

On Tuesday the team had a very busy day making pancakes! It went really well, despite being busy with other events. We received some great feedback: ‘very traditional menu’, ‘very well done’ and many more. Look out for American pancakes coming soon!

Daisies visits Just Hospitality

This week Matt has had two chefs from Daisies in the Park Cafe in Pinner  visit our new kitchen for development training in preparation for the launch of Daisies at the Arts. The chefs have had a busy few days, working with Matt on menu composition and trialling several fish and meat dishes.

Have a look at Daisies in the Park, serving local homemade food in the midst of Pinner Memorial Park  http://www.daisysinthepark.co.uk/

A busy start to the year…

Shaun Rankin

Shaun Rankin has spent the day at one of our kitchens. Watch this space for more information and photos of the event!

Healthy Heart Menu at The Point

Looking after your heart is vital to living a long and healthy life. There are plenty of things you can do to look after your heart, no matter what your age, and at The Point down at the CityPoint Health Club and Spa the team have put on a Healthy Heart Menu to help you do just that! Following the success of the Love your Liver campaign, dishes have been carefully selected this month to focus on keeping your heart fit and healthy.

Have a look at the menu the team’s designed:

http://www.thecitypointclub.co.uk/home/membership/member_services/the_point_restaurant/healthy_heart.aspx

Our new home

After a few weeks of late nights and hard work, we have made it to our new address in South Bermondsey. This month has seen the production kitchen and office move over to a new unit, which will support a bigger events team who can now cater for 1000 and the overall growth of the company. It took a lot of work to get the shell looking sparkling and ready to go, and like a new Just Hospitaliy home. Matt and Dean were there throughout the painting, carpeting of the office, the fitting of the kitchen and all the final touches, whilst the rest of the team stepped up to keep normal service and production going. If you want to contact us, our new details are up and running!

145 Ormside Street, London SE15 1TF

02077321858

2012 at Just Hospitality

2012

2012 is set to be a big and busy year for London! We are looking forward to what the year may bring Just Hospitality!

Love your Liver January

At the Spa, we have launched our Love your Liver January campaign. The team have designed a set menu to reflect the theme. Foods good for the liver can be divided into two categories – firstly, those foods that contains high amount of antioxidants and thus protect the liver parenchyma. Secondly, foods that encourage the detoxification process.

If you want to Love your Liver this month, look out for these foods:

Garlic
Garlic contains Allicin. It is a sulfur-based compound essentially helps the active detoxification process by the liver. Garlic also contains most of the vitamins and minerals. It helps the liver to rinse out heavy metals like mercury and lead (present in some food additives), excess of the female hormone – estrogen and surplus nitrogen from our body. Heavy metal can cause much damage in the liver; even they can trigger the possibilities of liver cancer.

Brown rice
Brown rice contains the trace element Selenium which is a powerful liver antioxidant. Selenium works as a cofactor in reducing antioxidant enzymes and some varieties of Thioredoxin reductase. These two aspects of selenium make it special as a liver protective food.

Grapefruits
Grapefruits are rich in antioxidants and they help in natural detoxification of liver.

Prunes, raisins, pears, guava, tomatoes, raspberries, blueberries, artichokes, parsley and squash are all foods good for the liver. Try to keep away from any kind of fried foods and convenient foods. Foods that contain high amount of fiber like whole grain bread, brown rice, cereals and legumes are good for the liver too!

Modern British Classics Success!

Last night’s pop-up restaurant night at The Point was a real success!

                                 

                                

Project Hope Charity Gala

Dean is excited to be attending the Project Hope Charity Gala at the Savoy after being invited by a client. This black tie event is in aid of The Thoughtful Path: Munsieville, a new initiative from Project Hope to help promote change and serve disadvantaged communities. Archbishop Tutu will be speaking at the event as Patron of The Thoughtful Path, and there will be a silent auction to raise money for the iniative.

http://www.projecthope.org/

Modern British Classics Pop-up at The Point

The Point are holding their first pop-up restaurant night with the theme of Modern British Classics.

3 courses £20 plus wine

To get your hands on a few of the limited tickets, please contact alisonlloyd@justhospitality.co.uk

www.thecitypointclub.co.uk 

Dean’s Homemade Bakewell Tart

Home made bakewell tart and custard.

Bakewell Tart

1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
2. Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
3. Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
4. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.

Ingredients

PASTRY

• 125g plain flour
• 75g unsalted butter , cold and diced
• 25g caster sugar
• 1 egg yolk
• 1 egg white

FILLING

• 2 heaped tbsp raspberry jam
• 150g unsalted butter , at room temperature
• 150g caster sugar
• 3 eggs , beaten
• egg yolk
• 150g ground almonds
• lemon , zested
• 1 tbsp flaked almonds

‘It beats the stodgy iced version you get in shops’

A mid-October update…

At Just Hospitality we’ve had another busy month, including the Ready, Steady Cook ACE competition and catering for Olympic champions! Here’s a quick thought on how you can get busy too.

If you were inspired by Matt’s day out foraging for wild mushrooms, October is a perfect time to get out into the wilderness! You’ll find plenty of wild mushrooms, nettles, rosehips, sloes and chestnuts to forage. Just be careful you know what you’re picking!

October is also a great month for venison, wood pigeon, beetroot, parsnips, swede and pears. Of course we can’t forget pumpkin too…

With Halloween just around the corner and the US Thanksgiving following soon, why not try a pumpkin pie?

Or if you fancy another classic Autumnal dessert, how about a pear crumble? Try using oats in your crumble, to make it a real winter warmer!