The 2012 ACF NW Spring Ball will be held on the 6th May 2012 at the Hallmark Hotel, Handforth, Wilmslow. The evening consists of a sumptuous four course meal, an awards ceremony, and then dancing into the wee small hours.

Download further details here: NW Branch Spring Ball 2012 Details

Please find here to download a Nomination Form which we would be most grateful to receive should you wish to join the Committee and participate in the future development of the Association.

After visiting the cave I went to the Cheddar factory and museum to see how this cheese is made. I was surprised to learn that it is only in this small village that the authentic Cheddar cheese is made, “appellation d’origine controlee” does not exist. It means that the Cheddar we buy outside Cheddar town can be made anywhere in the world.

Some of the cheeses are left to mature in the Cheddar Gorge cave, at a constant temperature of 11 degrees celsius, for many months, depending of the level of maturation needed (mild, matured, vintage…).

Click here to view a slideshow showing how Cheddar cheese is made in Cheddar.

The competition has two categories: Student/Apprentice chefs under 23 years ideally working to achieve SVQ level 3 or HND Culinary Art and Professional Chefs engaged in the hospitality industry.

The Escoffier Challenge Ecosse 2012 will be held on Monday 14th May at TENNENT’S Training Academy, 161 Duke Street in Glasgow.

To enter our Challenge, we would like you to compose and submit a balanced three-course menu with recipes, methods, photographs inspired by Escoffier’s Repertoire de Cuisine and using seasonal ingredients. The starter course will be of your own choice; the main will be a guinea fowl dish and dessert must include crème patissière.

Competing chefs will have 3 hours 20 minutes to present a three-course meal for two people. Escoffier Challenge will be judged by a panel of ACF chefs.

The winners of each category will receive certificate, Bragard Chef jacket and a free ACF membership. Exceptional and talented winners will be invited to represent Scotland in the Escoffier Challenge UK 2012 to be held in London usually in September/October.

Look forward to receiving your application. The successful five applicants for each category will be notified by email.

Cordialement,

Hector Mackenzie, President of ACF, Scotland Branch

Your Entry should arrive no later than 15th April 2012.

Escoffier Challenge Scotland 2012 application Form

David Thomas receiving the Gilbert Lefevre Memorial Trophy, and Brian Yates (left)

On the 27^th January 2012 the North West Branch of the Association Culinaire Francaise (ACF) held their President’s Gourmet Dinner at the Wycliffe Hotel, near Stockport.

President of the North West Branch of the ACF Peter J. Cooke invited members of the committee, chefs, and people involved in the catering industry to our traditional annual reunion dinner.

Prior to the Dinner, the coveted ‘Gilbert Lefevre Memorial Trophy’ was presented by Mrs Phylis Lefevre and Brian Yates to a worthy recipient, Mr David Thomas, for his services to the industry, charity fund raising, and services to the ACF. David is a very experienced and most respected Chef Patissier, and the former owner of the Copperfield Restaurant in Disley.

The guests enjoyed a 5 courses menu designed & cooked by Chef David Walker and his team, along with (Hotel proprietor) Mark Tavini’s choice of wines to compliment each course.

Pear & Blue Cheese Tart with homemade Piccalilli

Pedraia Naragus 2010, Santandi, Sardinia Italy

Pan seared Brill fillet with Sautéd Leeks and Jerusalem Artichoke Cream

Pedraia Naragus 2010, Santandi, Sardinia Italy

Loin of Venison with Celeriac Mash, Buttered Kale, and sauce Grand Venure.

Crasto Douro Reserva, Quinta, do Crastro 2009 Portugal

Raspberry & Bee’s Pollen Pannacotta

Domaine Capmartin Doux 2010 France

Coeur de Camembert Aromatise au Calvados

Ossau Iraty Grand Cru AOC

Domaine Capmartin Doux 2010 France

We would like to thank Mark Tavini along with all his staff at the Wycliffe Hotel for a wonderful evening.

In addition our grateful thanks go to our sponsors for the evening C&G Neve and Bredbury Meat for assisting the chef, also thanks to the members for their anonymous donations for the raffle prize donation.

Sent on behalf of North West Committee PJC