The Appliance of Science
John Campbell, Executive Chef of the Vineyard, Stockcross, intrigued and delighted over 50 chefs and managers when he demonstrated his cooking skills at Oracle Thames Valley Park, this week.
It was obvious from the start that John is very passionate about food but behind the passion lies science. John knows more about the science of cooking than anyone that I have ever met before. What happens when you heat, cool, mix, or agitate foods was all carefully explained whilst at the same time one of John's team of chefs was putting together actual dishes from the Vineyard's menu.
A good example of the science was when John demonstrated a dish called 'Slow Roasted Rare Fillet of Beef'. Slow roasted AND rare!? A contradiction in terms you might think? This fillet had been roasted at a very LOW temperature for 2 hours and yet, when presented, was still rare!
The Vineyard at Stockcross is a Michelin Star restaurant which recently underwent a £2m refurbishment and now boasts a state of the art kitchen.
John explained that 80% of the risk of producing consistently quality dishes at the Vineyard has been removed by the use of science and preparation before service, leaving only a 20% risk that something might go wrong during service. On the rare occasion that this happens it is a simple matter to rectify.
Wilson Storey Halliday enjoy a special relationship with John Campbell and during the year many of our chefs have worked for two week periods in John's kitchen as part of a chef development programme.
After the event I spoke to Steve Dale who had just completed his two week session at the Vineyard. His very first comment to me was that he felt again exactly as he did when he first walked into a kitchen as a trainee, infused with a passion for food. Many of the tips and tricks that Steve learnt have already been implemented in his own location.
John's menu on the day included...
Risotto of wild Mushroom and truffle jelly
Salmon 'mi-cuit' with spiced lentils, foie gras
Slow cooked fillet of beef with pickled tongue and braised rib
Squab pigeon and black treacle
Chocolate fondant with a passion fruit sauce
Article By
Richard Bull