master’s half-term report€¦ · tracey for their outstanding organisational skills and...

Summer 2013 Number 45

It really doesn’t seem possible that, by the time that thisedition of “What’s Cooking” is published, I shall be wellover half-way through my year as Master of this great

Company. Back in November, one late Master afteranother, told me what a hugely memorable experience itwould be and to enjoy the year to the full. The evidence ofmy first six months in office suggests that “hugelyenjoyable” was an understatement.

The generous hospitality of many Livery Companies hasbeen appreciated to the full and I have enjoyed good foodand wine and warm hospitality everywhere. A few yearsago, I served on a small working party whose task was toraise catering standards across the City. At the time, I’mnot sure that we actually made a major contribution, butas a ‘real cook’ I am able to applaud a variety, creativityand accuracy of the gastronomy we experience today.

Every event that I have had the good fortune to attend hasbeen very special in its particular way but I would mentiona few that will remain in my memory. Firstly, the Serviceat Christchurch, Spitalfields, commemorating thecontribution of the Huguenots to the work, life and cultureof the East End initially and this Country as a whole, later.The address by Dr Richard Chartres, Bishop of London,himself of Huguenot descent, was outstanding. Secondly,the visit to Treloar’s, in the company of the Lord Mayorand Sheriffs. We were privileged to be entertained at aconcert given by a number of the most severely disabledstudents. Imagine the effect on the audience when oneyoung lady sang “I dreamed a dream” from LesMisérables. Thirdly, the visit to Christ’s Hospital to attendSpeech Day - again in the presence of the Lord Mayor andSheriffs, where the Mistress Cook and I had theopportunity of meeting Matilda and Katrina, theCompany’s presentees. The slogan ‘A School Like NoOther’ is the perfect description of this wonderfulestablishment, where spirit and energy coupled with prideis at the forefront of everyday life. Dinner with the ACC

MASTER’S HALF-TERM REPORT

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Officers’ Dining Club at Worthy Down, was tremendousfun, meeting many former officers of the Corps, some ofwhom I have known for forty years or more. The GardenParty, in the presence of Her Majesty and several otherMembers of the Royal Family, wasn’t bad either!!

On two occasions, I was reminded of how small our worldis. On attending dinner with the Barber Surgeons, Idiscovered that their Master Jonathan Rounce had been astudent at Westminster College during my tenure as Headof the School of Hospitality. A few weeks later, I had lunchwith the Poulters’ Company and was amazed to learn thaton that very day, Philip Britten, Head Chef at the Capitalin Knightsbridge during my post College years asPersonnel Director for the Group, had been made aLiveryman of the Company.

Without going into considerable detail, I should reportthat we are now making steps to implement some of therecommendations arising from the ‘Strategic Review’, theinitiative of Past Master Graham Craddock. The Master’sCommittee, though still finding its way, is having the effectof distilling key issues by frank and sometimes lengthydiscussion, unhampered by the pressures of a long agenda.As such, it is able to make well thought out and clearrecommendations to the Court for final approval. Anotherproduct of the Review was the recommendation to run aCooks’ Company Apprenticeship Scheme, which willcommence in September this year. Further detail is in the

Warden’s report below.

At the start of my year, I undertook to continue toencourage members of the Company, to make donationsto the Cooks’ Charity. The initial response wasencouraging and I thank all those who contributed fortheir generosity. More effort is required however. At a timewhen our income streams from both the Stock Market andthe Aldersgate property have been under pressure, it isvital that we maintain a strong capital base. Our reputationfor punching far above our weight in terms of charitablegiving is well known. It would be a great pity if we were tohave to reduce our commitments in this direction. It isfully appreciated that individual financial circumstancesvary considerably across the membership of the Company.However, I would urge those who have not already done soto consider a positive response to my appeal. Perhaps,those who have not made Wills will consider the Cooks’Charity as a beneficiary. Those of you who have alreadyarrangements, might consider putting a codicil in placewhich benefits the Charity.

There is still much to do and to look forward to in thecoming months. Meanwhile, may I express my thanks tomy Fellow Officers for their support and to Peter andTracey for their outstanding organisational skills andguidance, which have been invaluable in keeping me on thestraight and narrow.

Bev Puxley

One of the first clear recommendations of the2010-13 Strategic Review has come to fruition -the Worshipful Company of Cooks

Apprenticeship Programme. The Programme is now setup and due to take in a first cohort of 12 studentapprentices in September this year. The first cohort willpilot the Programme at Level 2 with a view toincrementing to both Level 2 and Level 3 in 2014, aswell as looking to expand the Programme more widelyafter that.

The aim of the Programme is to generate a body of cookapprentices that might benefit from the unique attributesof the WCC - its history and place in the City of London.Equally, it may generate a reservoir of ‘new’ Cooks’Company members. The Programme will be governed byMarcus Appleton, Simon Fooks, Steve Gibson, andDavid Smith from the Company, while its managementand administration will be conducted by WestminsterKingsway College under the direction of Geoff Booth.The Governors have planned and will develop an‘enrichment’ module appropriate to the Livery and theCity that differentiates our Programme from otherapprenticeship programmes. This will include:familiarisation visits to the City markets; work experienceinside Merchant Taylors’ Hall; field cooking with theArmed Forces; and, ‘enterprise’ certification. The fundingfor this module is additional to the government funding

that the entire Programme’s trainingand education will attract, andadditional to employee wages paid byemployers to the apprentice students.This enrichment module funding -some £12,000 per cohort per Level -will come from the Cooks Charityfund.

One of the Governors’ key responsibilities is to identifysuitable employers with which apprentice students can beplaced. Clearly, amongst the entire Company there maybe help to achieve such placements appropriate to theCompany and appropriate to a prestigious scheme of thisnature. Similarly, the Governors will be looking for‘mentors’ within the Company to take on an encouragingand inspirational role for the students. The Governorswould be pleased to hear from anyone within theCompany who might be able to contribute to this effortin either of these ways.

As all speakers at the Civic Dinner noted earlier in Maythis year, this is a timely, appropriate, and authenticproject for the Cooks’ Company to be engaged in. Indeedit is partly why we organised in the first place. We wish theGovernors and Westminster Kingsway College well withthis new Programme.

Warden Steve Gibson

WCC APPRENTICESHIP SCHEME

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The challenge had been set:Drive 3,500km across India inan old battered auto-rickshaw

(tuk tuk) to help raise money forcharity. With an engine the size of only500cc, traffic worse than London rushhour, roads with more potholes thanany human could count and a non-existent highway code there weredoubts as to whether the challenge waseven possible to complete alive.

The trip involved driving from Cochinin South-West India, across mountainsto the East coast, then all the way up andaround Calcutta and Bangladesh tofinish in Shillong in the mountainousregion of Meghalaya. As a team of three(the other members of our team includedfellow Londoners and good friends HenryGilmour and William Sheppard) we had relatively littleexperience as mechanics so we weren’t especially reassuredwhen we were told by the people who lent us our Rickshawthat we should expect to break down… a lot!

The motivation for our trip (besides our own insanity) wasto raise a target £2,500 for the charity Frank Water. FrankWater specialises in saving lives through funding innovativeand sustainable clean water project in developingcountries. With the help of a sizeable £200 donation fromThe Worshipful Company Of Cook’s we reached waybeyond our target and including Gift Aid we raised a grandtotal of £2,979.03.

It has to be said that this charitable donation feels welldeserved. Some “not-so-funny-at-the-time” setbacksincluded multiple flat tyres, our engine almost falling out ofthe back of our rickshaw because the mount holding itbroke and blowing an entire hole in part of our engine(requiring a replacement piston). Luckily thanks to theconversion rate a repair job that would cost hundreds orpossibly thousands of pounds in the UK never set us backmore than £25 worth of local currency out there.

Now of course there were some real perks to the trip. Whiletravelling in our rickshaw we got to explore parts of Indiano ordinary travellers would visit. We got to sample truly

authentic Indian cuisine from multiple regions ofIndia and we got to watch the culture developright in front us as we travelled from one regionto the next. Plus as we drove through (andbroke down in) rural villages we’d get to interactwith people who’d never seen any Westernersbefore and it was always fun watching thecrowd of 30 or more Indians eagerly surroundour rickshaw when they discovered us.

The biggest challenge of the trip though had tobe mastering the Indian roads. There really isno highway code out there so while we’d keepto the left side of the road (the correct side)we’d still have to keep our eyes open fortwenty five ton lorries that would comehurtling towards us driving the wrong waydown the national highway. None-the-lessminus a few heart stopping experiences and

near crashes with oncoming buses that had decided toovertake at a time that was convenient them, but not somuch for us… we were able to leave our rickshaw at thefinish line without any scratches.

I’d once again like to personally thank The WorshipfulCompany Of Cooks for contributing to the meaningfulcause of helping people in countries like India get the cleanwater that is so easy for us to take for granted.

Freeman David Messent

MESSENT AND FRIENDS’

Rickshaw Challenge


Candlemas 2013celebrated at

St Botolph-without-Aldersgate andafterwards at Carpenters’ Hall

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What is Candlemas? The celebration of Candlemasoriginated in the late 5th century as a tribute to the light ofGod’s glory that was manifested in Christ Jesus. The earliestknown observance within the church was in AD 496, duringthe time of Pope Gelasius. The name Candlemas wasderived from the Gospel of Luke 2:22- 40, wherein Simeonthe priest and Anna the prophetess met the infant Jesus inthe temple at the time of his consecration. Simeon’sprophecy declared Jesus to be the Lord’s salvation and “alight for revelation to the Gentiles and for glory to yourpeople Israel.” During Candelaria, candles are blessed, litand borne in a procession in celebration to Jesus being thelight of the world and the candles are generally consideredto represent the inner light of Christ which he brought toshare with the world.

Carpenters’ Hall.Following our spiritualsustenance, we repaired tothe magnificent Carpenters’Hall, on London Wall, whereAssistant Mark Grove andhis Cook and Butler teamlooked after the ‘inner man’– admirably! The firstCarpenters’ hall was built in1429 and the Carpenters’Company has been locatedon London Wall ever since.The site was originally partof the estate of theHospital of St Marywithout Bishopsgate, alsoknown as St Mary Spital. A fire in the mid-19thcentury severely weakened the building and a second Hallwas built during the 1870s, opening in 1880. The third Hall,which stands today, was built after the second hall wasdestroyed by fire in 1941, during an air raid. The craft ofcarpentry is much in evidence. The floral table decorationscomplemented the occasion beautifully and we were mostgrateful to be there by kind permission of the Master of theCarpenters’ Company, Mr Martin Samuel, who joined uswith his wife, Rosemary, at lunch.

As is our custom, this year’s Candlemas Service washeld at the church of St Botolph-without -Aldersgate– a splendid edifice. Because Candlemas fell on a

Saturday, our celebration took place on Friday 1st February2013. The Service was conducted by our CompanyChaplain, Past Master The Reverend Keith Powell.

There has been a church on the site for over 1,000 years,with the first Rector recorded in 1108. The original Saxonbuilding was enlarged in 1418 and almost entirely rebuilt inthe next century. This church was later demolished as unsafein 1739 and rebuilt between 1741-44. The interior wasredecorated by John Francis Bentley the architect ofWestminster Cathedral but the church was severely bombedat intervals during the London Blitz of the second worldwar. Then, after its restoration it was again damaged by aninexplicable outbreak of fire in 1965, so that furtherrestoration had to be carried out.

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The Guildhall is always an impressive place and whatfiner setting for an equally impressive address bythe Nestlé Chief Executive Officer, Paul Bulcke.

On 25 February he delivered the 2013 City FoodLecture, ‘Water – the linchpin of food security’ , usingthe occasion to warn the food industry that waterscarcity is one of the greatest threats it faces. Mr Bulckeargued that overuse of fresh water poses not only aserious environmental hazard but also a major risk topolitical and social stability. He predicted that waterscarcity would be the cause of massive food shortageswithin the next 15-20 years and that now was the timefor industry, governments and other stakeholders to actdecisively. A transcript and video of the lecture may beaccessed via our website at www.cookslivery.org.uk/�.(Simply use the search box to find ‘City Food Lecture’which appears on the second page of listings.)

CITY FOOD LECTURE 2013


Achilly Shrove Tuesday at the Guildhall Yard sawwhat must be a first for the WCC – threegenerations of the same family competing in the

annual Inter-Livery Pancake Race, organised by thePoulters’ Company! The Master, Bev Puxley, his sonLiveryman Graham and grandson Freeman Christopherwere supported by Serena Dickens, in the 2013 Race.

Standing head and shoulders above the crowd, Grahamentered the Novelty Race, sporting a magnificent tree hatfashioned from a cycling helmet with ‘foliage’ representingthe logo of one of the Lord Mayor’s charities for 2013, TheGifford Wood Appeal which aims to fund the planting of4,500 trees on a thirty acre site recently acquired by theCity of London. This will extend Epping Forest and will beplanted mainly with native oak and hornbeam, to reflectthe mix of trees in this ancient forest. Epping forest has50,000 veteran trees, far more than any other UK site, andis one of the most important sites in Europe. The projectwill also provide an opportunity to plant some pioneer

species more tolerant of projected changes in climate, andpotentially create a seed bank to secure these species forthe future. ‘Future proofing’ will not only safeguardhabitats for the diverse species in Epping Forest’swoodland, but will provide valuable insight for thosevisiting ‘The View’, Epping Forest’s newly opened visitorcentre, into the need for planning ahead to conserve ourcountryside heritage. For more information about EppingForest and the Gifford Wood Appeal please visitwww.cityoflondon.gov.uk/eppingforest

No pancakes were dropped but despite much enthusiasm,herculean effort and stoical smiles to keep out the cold, theteam failed to win but thoroughly enjoyed the challenge.For those wishing to get a flavour of the event, take a peepat www.youtube.com/watch?v=SRunuhmmwsg Thisis a short (2½ minute) City of London video. Afterwards,Assistant Mark Grove once again worked his Cook andButler magic by producing an excellent fork buffet in theGuildhall Crypt.

Serena, Master Bev, Graham and Chris lined up waiting for the off!

TREE-GENERATIONPUXLEY PANCAKES!

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The Master – in Recovery Mode! Buffet in the Crypt.

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Serena and Christopher giving it their all.

ResultsThe Masters’ Race

Glovers

The Novelty Race Tylers and Bricklayers

The Livery Race Furniture Makers

Novelty Best CostumeSurveyors

The Ladies RaceInformation Technologists

Victor Ludorum Tylers and Bricklayers


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The Father of the Cooks’Company died on 23rdMarch 2013 at the age

of 83. Michael was admittedto the Livery, by patrimony, in1954 and to the Court in1970, serving as Master in1976/77, the Queen’s SilverJubilee year, and inauguratedthe Queen’s Silver JubileeTrophy. As Past Master hechaired The Assistance of

Cookery Committee and in 2011 became the Father of theCompany. As well as Michael’s long term devotion andservice to the Cooks he brought a dry sense of humour andfun, was a memorable raconteur and, until 2006, theunofficial wine buyer for the company’s functions, using hisexperience from his years working in the wine trade.

Michael was brought up in Bickley and attended BickleyPark School. He was made head boy and then went on toBishop’s Stortford College where he developed his love ofrugby, athletics and drama. In 1947 he was called up todo National Service in the RASC, ending up in Austriawith the Allied Occupation Forces, spending most of thetime playing rugby, representing the British Troops inAustria. He continued to play rugby for BeckenhamRUFC until 1965.

Michael then began his career in the wine trade with avariety of companies though his preferred choice wouldhave been acting, a calling he felt after playing ‘Gratiano’ in‘The Merchant of Venice’ at the age of 8. So from the ageof 25 Michael joined BADS, the Beckenham AmateurDramatic Society, playing many character parts and servingas chairman and then as president.

Eventually Michael received his Equity membership cardafter joining the Kent Repertory Company, which mainlyperformed open air theatre at venues such as Leeds Castle,Hever Castle and the Minnack Theatre in Cornwall.

Michael also enjoyed contributing as a reader and presenterfor the Bromley Talking Newspaper for the Blind, served asgovernor of Bickley Park School, President of the BromleyTheatre Guild and founder and chairman of the WineTrade Club.

Undergirding everything was his Christian faith and hiscontributions to the life of St George’s Church, Bickley,which he attended faithfully from the age of 6 until his death,acting as a server for 74 years, PCC member, assistant withthe chalice and chairman of the youth club.

Although he never married Michael had many friends whowill miss him greatly and remember him with great affection.

MICHAEL HUGH POWELL1929 - 2013

Past Master John Kanedied in Sussex on 8December after a short

illness. John was admitted tothe livery in 1969, served asMaster in 1995-96 and wasactively involved as amember of the CharitiesCommittee ( later as Chair)taking a keen interest in theprojects which the Companysupported.

John was a lifelong rugby man and he became a referee afterhis playing days finished. He was installed as President ofthe LSRFUR ( London Society of Rugby Football UnionReferees) the evening after he stood down as Master of theCooks! He stayed involved as a mentor of younger refereesspending many cold Saturdays watching, evaluating andtraining referees.

In 1997, John and his wife, Maura moved to Lindfield inWest Sussex to be closer to their daughter andgrandchildren. John continued his interests there as aTrustee of the St Peter and St James Hospice for over adecade and as mentor and assessor of referees in theSouth East, being President of Sussex referees andinvolved in rugby charities. He was also a ‘hands on’granddad to Isabel and Katharine and involved in theirinterests. He continued to play an active part in theCooks and was pleased to be back at the Septemberdinner after a second major heart operation.

John’s funeral took place on 20th December 2012 at theSussex and Surrey crematorium in a service taken by FrDavid Lawrence-March, the Chaplain of Ardingly College, at which Michael Thatcher paid tribute along with theChief Executive of the St Peter & St James Hospice. Bothspoke of John with affection remembering his skills as apublic speaker and as an effective committee man.

John is survived by his wife of 59 years Maura (neeBarrington), his daughter Anne, son in law LiverymanSteven Hughes and his granddaughters. The Companyand its fellowship meant a great deal to him and Johnwould have been very touched by the support shown tohis family and the attendance of several Cooks includingthe Master at his funeral. The Master wrote to Maurathat John’s ‘energy, his wisdom and his openness was ofhuge value to the Company’ and that he was sure John‘will continue to keep an eye on what we’re doing and willmake sure that, wearing his referee’s kit, we stick to therules of the game’.

JOHN BERNARD KANE1930 - 2012

PAST MASTER CHRISTOPHER KENYON OBE died at home in Dorset on 10thFebruary 2013, more than 56 years after his admission to the Livery in November 1956. He served as Master in 1980.His funeral was held at St Thomas a Beckett church, Lydlinch on Monday 4 March 2013, with a memorial service at StJames’ church, Paddington on 18th March. The family would like to thank the Master and other members of theCompany for their support and kind wishes. An obituary written by his daughter, Freeman Charlotte Kenyon, will bepublished in the forthcoming Winter edition.

Obituaries


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catering for the 20th Anniversary of the Royal LogisticCorps this April. This was no mean feat and preparing andcooking a banquet for 500 VIPs (including our Colonel inChief, HRH The Princess Royal) in a field kitchen wascarried out with style and panache. Our chefs are talentedunder pressure and have achieved some great results andhonours within various culinary arts catering competitionsthis year. Lance Corporal Fowler won Best in Class at theNEC Hospitality Show whilst the Regiment gave a medalwinning performance at ‘SCOTHOC’, Glasgow, during the“Restaurant of Nations” event taking on our civiliancounterparts from around the world.

We have had an amazing year and our men and women havebeen outstanding ambassadors for our unique Regiment.As for the future? With the changes to the Territorial Armybeing announced this summer we are expecting a positiveoutlook for the Catering Support Regiment. If we are togrow in size, we will be able to increasingly support theRegular Army and this means, in turn, some tremendousopportunities for our soldiers in terms of training anddeployments. Whatever happens we are ready for thechallenges this brings and look forward to what couldpotentially be a bigger, better resourced and increasinglyenergised organisation.

Lieutenant Colonel Ian Skipper RLCCO Catering Support Regiment

The last 12 months has been a hectic yet exciting timefor the Regiment and this has been compounded bythe imminent Tranche 3 of Army redundancies. The

Chef trade is set to lose 240 soldiers this summer and this iswell on the way to halving the regular Chef component.There is a silver lining to this somewhat grey cloud in thatpending the Future Reserves announcement later this yearwe are likely to grow as a Regiment and fill this void. Thiswill be a challenging time for us but also one full of fantasticopportunities for our soldiers.

During the last year we have been involved in a plethora oftasks all over the world as well as in the UK. Oneparticularly high profile event was, of course, OperationOLYMPICS where we supported Flt Lt ‘Badger’ Draytonand the team from RAF 3 Mobile Catering SupportSquadron in Hainault (mentioned in the previous “What’sCooking”) with 50 chefs as well as deploying to another 10sites in the London. As well as this task we have sent ourlads and lasses off to support the Regular Army inAfghanistan, Cyprus, Kenya, Canada and the USA.Professional, dedicated and enthusiastic, our soldiers haveprovided stalwart support to the Regular Army, sometimesat a moment’s notice.

Versatile is also a word that sums up our team here inGrantham. Aside from operational tasks we provided the

THE FUTURE LOOKS BRIGHT FORCATERING SUPPORT REGIMENT

It’s not all seasoning and soufflés forCatering Support Regiment Chefs!!


Glenn Noel City & Guilds

Cherry Grainger Prize

Sharon Roden City & Guilds

Cherry Grainger Prize

Matthew ColkClub Secretaries & Managers Association Young Chef of the Year

Steward Andrew WalkerRFA Steward of the Year

Clare Pan City University MS

Captain Alan ManshipOutstanding Contribution to

Mllitary Catering

L/Cpl Candice KotzeArmy Senior Chef

of the Year&Interservices Cook& Serve Team

SAC Kirsty HoneRAF Steward of the Year

WCC Prize

At The Court and Pr held at Innhold Wednesday 6 M

The Master presen these members of the The awards are made t

and team achievem encourage ex

Our congratulatio prizewinners with ou

for their contin


Panjwani y MSc Dissertation

Ellie CookCare Cook of the Year

Ldg Chef Samantha NeilRN Senior Chef & Inter-Services

Senior Chef of the Year

CPO Cook Matt RowberryRFA Chef of the Year

Cpl Louise Hodgson Outstanding Army Caterer of the

Year and Inter-Services Cook & Serve Team

Mr Michael McallanInter-Services

Cook & Serve Team

Pte Natasha MackieArmy Junior Chef of the Year

Cadet L/Cpl Dylan CarterCadet Cookery Competition

zewinners 2012

d Prizewinners Lunch olders’ Hall on

6 March 2013, sented prizes to all

he catering profession. de to reward individual

ement as well as to e excellence.

tions go to all the our warmest wishes

tinued success.

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Henry the Magnificent - what a wonderful title! TheMembers of the company and their guests had thepleasure of seeing the results of his work at

Stourhead; this most visited National Trust property in thecountry. The river Stour rises on the estate; henceStourhead.

Sir Richard Colt Hoare (2nd Baronet 1758-1838) workedat the family bank, C Hoare and Co in Fleet Street, beforehe inherited Stourhead and his son Henry planned andoversaw the enormous changes to the gardens. The links tothe City remained with three Lord Mayors. The House, inPalladian villa style, is not too large and is filled with familyportraits, Chippendale furniture and a library of over 6,000classical books. The gardens are truly magnificent,including seven types of oak tree. At this time of year, vastswathes of rhododendrons and azaleas can be seen at everyturn around the extensive lake with its classical temples,bridges and mystical grottoes. Alan Power, the Gardensand Estate Manager has done great work in recent years,cutting back lots of undergrowth to allow views of thewonderful trees sweeping down to the lake.

We were met by the Master and coached to StourtonVillage Hall - actually titled the Memorial Hall by thefamily. Very good and welcome coffee preceded a spiritedillustrated talk by Alan Power.

An excellent four course lunch, with wine, followed,provided and sponsored by Liveryman Graham Puxley.Our coach then took us to Stourhead House, where wewere given every assistance to tour and enjoy the very manytreasures. Later, the more fit went off for an hour’s walkaround the gardens, guided by Alan Power, whilst the‘walking wounded’ enjoyed a much more leisurely strollaround part of the lake, viewing the flowers, classicalbuildings and wildlife, expertly guided by the Master. Thegardens looked very good in blazing sunshine and most ofus managed to escape the occasional heavy shower of rain.

Back at the Village Hall, we all enjoyed pink champagnebefore wending our various ways home after a trulymemorable Summer Outing in which I am sure that Peterour Gallant Clerk (and Photographer!) had anorganisational hand.

Honorary Freeman Bob Lawrenson8

Gardens & Estate Manager Alan Power with LiverymanGraham Puxley

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THE COMPANY SUMMER OUTING TOSTOURHEAD HOUSE AND GARDEN

23rd May 2013

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Past Master Colin Cleughassumed the Office of Father ofthe Company following the saddeath of Past Master MichaelPowell. Like all Officers in theCompany, that of Father is anancient one and records revealthat one Robert Wood was Fatherin 1639, having served as Masterin 1619. Nothing is known abouthim but it is hoped thatLiveryman Jonathan Wood can

trace his ancestry back to Robert Wood. The Father is the onlyofficer whose appointment is not by election but is conferredautomatically on the Past Master who has been summoned tothe most Court meetings. Colin became eligible having beensummoned to 292 meetings since 1971. (More recent CourtAssistants’ attendance can be measured in single figures sohave a long way to go!) The duties of Father are not onerous.He proposes a toast to the outgoing Master at the ElectionCourt and leads the procession at the Crowning Ceremony atthe Confirmation Dinner. He is also an ex-officio member ofthe six Court Committees – a duty more honoured in breachthan observance!

SPOTLIGHT

Following Westminster College,Liveryman Colonel Paul Buddwas commissioned fromSandhurst in 1977 into the ArmyCatering Corps which latermerged into the Royal LogisticCorps. The high points of his 32years’ service being deliveringinnovative feeing solutions toBosnia and Kosovo, for which hewas appointed OBE, and laterSierra Leone and Oman. Before

taking early retirement in 2006 he established the newDefence Food Services School and served as its firstCommandant. Setting up the family home with Brigid nearShaftesbury, he then spent a short period as Secretary of theSpecial Forces Club but is now General Manager at LeanderClub in Henley-on-Thames. As a one-time GB Junior rowerhe is now back where he started - by the river. Paul is on theCommittee of the Reunion de Gastronomes, is a member ofthe Assistance to Cookery Committee and also the Companyshooting team where his performance is ……’consistent’!

Past Master Paul HerbageMBE has been honoured in TheQueen’s Birthday Honours List2013, by being made a Member ofthe Order of the British Empire,recognising Paul’s voluntaryservices to St John’s AmbulanceService in London. More detailsabout this will be published in theWinter edition. On behalf of all ourreaders, Many congratulationsPaul!

Liveryman Stanley Liu followedhis father into the Cateringindustry after completing theHCIMA Course at HenleyCollege in 1983. The first decadeof his career was in the eventcatering field with Letheby &Christopher on the racecoursesand football stadia, with Graisonsat Lords Cricket Ground and withNational Leisure Catering atWembley Stadium. In 1993 he became General Manager atChurch House Conference Centre in Westminster for 6 yearsduring which time the venue won Best Conference &Banqueting Staff at the M.I.T. Industry Awards in 1994.Mansion House beckoned in 1999 when he took the positionof General Manager with Chester Boyd where he firmlyestablished his City credentials with the Livery. After 2006, Hewas invited to become Operations Manager at the Army &Navy Club in Pall Mall. In March 2012 he returned to the Cityas Operation Manager with Life’s Kitchen based at Pewterers’and Wax Chandlers’ Hall as well as involvement with TallowChandlers’, Painter Stainers’ and Butchers’ Hall. Stanley has astrong City Connection being a Liveryman with 2 other food-related Livery Companies, the Butchers’ and the Poulters’, is aPast Master of Lime Street Ward Club and a member of theGuild of Freemen. Within the Industry, he is a Member of theInstitute of Hospitality, the Academy of Food & Wine Service,the Association Culinaire Francaise, Conseil CulinaireFrancaise de Grande Bretagne, Reunion des Gastronomes andan Officer of the Order des Coteaux de Champagne. Stanley’sinterests are cooking, cycling, genealogy, militaria andtravelling.

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Freeman Mark Sweeney joinedthe RAF in 1991 and is currentlyserving as Personal Chef to theChief of the Air Staff in London.Duties have taken him todestinations around the UK,Falklands, Cyprus, and Brussels.As an experienced competitionchef he has competed for manyyears as member of theCombined Services Culinary ArtsTeam. His proudest moment was representing Great Britainat Hotelympia in 2004, taking the title of British CulinaryChampions. He has always mentored the junior competitors,sharing his wealth of knowledge and craft skills, leading totheir own individual success. This year saw him mentoring theEngland Junior National Culinary Team . Also as anAccredited Judge of the World Association of Chefs Societieshe officiates at major culinary competitions. London has beenthe highlight of his career, not only because of the clientele hehas served but also having the spoils of some of the greatestrestaurants the UK has to offer. Food is and always will be hisfirst passion. Welcome Mark!

The appointment of a new Father, Past Master Colin Cleugh; an MBE for Past Master Paul Herbage; the admission to the Livery of Freemen Paul Budd,

Stanley Liu and Jonathan Righton, and the admission as Freeman of Mark Sweeney gives us the opportunity to say Congratulations!

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(Continued on next page)

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Past Master Peter Messent will be a speaker at the6th Protein Summit, to be held on 24 & 25thSeptember 2013 in Rotterdam, The Netherlands.

This will discuss the prospects for achieving theagricultural production and the suitable productsrequired to supply expected future needs for protein inthe world. The summit is looking at many aspects,including future supply, new technologies and proteinsources and the importance of protein for health. TheChair is Professor Rob Hamer, Vice President ofDiscovery at Unilever.

Food sustainability will also be the area for discussionat the next Cooks Lecture at Pembroke, Cambridge.This lecture is scheduled for Monday 10th March2014 at Pembroke College. The final planning is inprogress, and further details will be announced onceavailable.

Past Master Peter Messent

THE 6TH PROTEIN SUMMITAND THE COOKS’

LECTURE AT CAMBRIDGE, MARCH 2014

When the Clerk wanted brooches for the Masters’ladies, he turned to Mary Dean who uses anancient method known as ‘ciré perdu’, or lost-

wax casting. A combustible pattern is eliminated from itshardened, baked casing of clay or plaster and then replacedwith molten metal. The Cooks’brooch is made from twooriginal wax patterns – one forthe surrounding motif and onefor the central shield which issubsequently ‘brought-on’ tothe finished brooch after it hasbeen enamelled. Mary’s piecesrange from jewellery to free-standing sculpture and shemuch enjoys this endlesslyversatile technique.

Enquiries to: Mary Dean, 12 Lorne Road, LondonEC7 0LJ Tel: 0208 555 6379

14

Liveryman Jonathan Righton,son of Past Master John Righton,works in financial operations forHSBC in the City of London,where he has previously worked forboth Morgan Stanley and Bank ofAmerica. Jonathan graduatedfrom The University of Warwick,having studied and obtained anhonours degree in Law andBusiness, before moving on tocomplete the Legal Practice

Course (LPC) at the College of Law in Guilford. Brought upin Weybridge and having always played and enjoyed rugby,

Jonathan attended Claremont Fan Court School (Head Boy)Jonathan now resides in Thames Ditton with his girlfriendSarah, across the river from Hampton Court Palace. Jonathanplays saxophone for Elmbridge Big Band and has performed atcharity concerts across Surrey and London. He is an avidsports viewer and follows Arsenal Football Club and, under theencouragement of his Welsh father, naturally supports the WelshRugby Union team. Growing up with a fantastic chef, hisMother Kathy, Jonathan has developed a taste for greatculinary experiences as well as experimenting with cookinghimself. Once fully recovered from a recent broken foot, he isespecially looking forward to being part of the Cooks’Company sporting calendar. where his performance is …‘consistent’!

We are well into our second year now and it does feel as thoughTracey and I are finally getting used to the pace and rhythm ofthe Company: the formal functions, the committee meetingsand the email traffic; but, as ever, please accept my apologies ifI have failed to reply or asked you for the same informationmore than once.

As the latter half of this year approaches, please do take just afew seconds to check your entry in the ‘White Book’ – address,phone number and, most importantly in this day and age, youremail address, especially if you have changed your broadbandprovider. We will go to print immediately after theConfirmation Court and Dinner in November, so that thebook for 2014 can be sent out just prior to Christmas.

Can I also take this opportunity to remind you of the excellentcourses that the Livery Committee runs regularly. Amongstthe various courses, the “City Briefings” are aimed particularlyat new Liverymen and Freemen; but partners are alsowelcome, as are members of the Court and Liverymen oflonger standing, who have not previously attended a Briefing.There is always an opportunity to ask questions of the speakersand the Briefing is followed by a finger buffet, which providesthe chance to mix with other Liverymen and Freemen.

Although there is a small charge, the Company will pay this onyour behalf! For more information either send me an email orvisit the website (www.liverycommitteecourses.org).

Finally can I draw your attention to some dates for your diary(All the dates for next year will appear in the White Book asusual).

Monday 9th December 2013 – the Associated Companies’Carol Service – and this year it is our turn to lead. The Servicewill be held at St Botolph’s without Aldersgate where it is alsoplanned to hold the reception. More details to follow.

Monday 3rd February 2014 – We will celebrate Candlemasa day late in 2014 and so the Service and luncheon will be heldon Monday 3rd Feb, not on Sunday 2nd.

Tuesday 4th March 2014 - Pancake Races – It’s not too earlyto start your training regime before the selection trials for theCooks’ team. The key date for your diary being ShroveTuesday – Tuesday 4th March - for both participants andspectators.

Vice Admiral Peter Wilkinson

Clerk’s Corner

Need aBrooch?


Once again I was asked to chair the judging panel forthe competition which continues to be sponsoredby the WCC and is one of the longest standing

independent live cookery competitions in the UK. Myfellow judges were Dr. Kirsty Hunter, Lecturer inNutrition at Nottingham Trent University together withEllie Cook, last year’s winner.

The NACC Care Cook of the Year Competition challengeschefs and cooks working in the Care Sector to really pushthemselves, honing their skills and knowledge, anddemonstrating culinary flair in a bid to be named theNation’s Best Care Cook. Entrants are required to devisenew and exciting recipes appropriate for a careenvironment and create a delicious and nutritionallybalanced two course menu, main and dessert, suitable forservice users, and meeting the set budget of no more than£1.30 per head. Innovation, costing, suitability for theenvironment, adherence to nutritional guidelines, tasteand balance were the key factors judged.

The Care Cook of the Year Competition is vital for theCare Sector of the Industry. As well as celebrating the truetalent that exists within the field, it also fulfils theimportant role of raising the profile of the sector andhighlighting the specific culinary knowledge, skills, flairand dedication required to ensure consistent excellence.This year’s competition and particularly the Grand Final,succeeded in doing just that. The overall standard ofentries was higher than ever before, with entrants reallypushing the boundaries and sharing best practice. Thefinalists gave a real master class in Care Catering. Theirmenus showed creativity and aptitude underpinned by areal understanding of the fundamental issues faced everyday in a care environment. On top of this, all the disheswere tasty and well presented.

This year’s winner was Simon Lawrence, executive chef forHadrian Health Care Group, based at Wetherby Manor.During ninety minutes of intense competition, Simonimpressed us with his creativity, knowledge and culinary

excellence and proved that he was the finalist worthy of thecrown. We praised Simon’s thoughtful and organisedapproach and the great flavours of his winning menu of:

Oat crumbed mackerel and sweet potato fish cakes served with pea purée & roasted thyme potatoes & a home-made horseradish sauce

* * *

Lemon pannacotta with roasted rhubarb and caramelised fig

As he received the award, Simon commented “It has beena real pleasure to compete against other chefs, who are sopassionate and genuinely care about catering in the CareSector. After 3 years of competing in the Northern heats, Iknew I had to improve to just compete in the final, and tofinally succeed is a very proud achievement.”

We, the Cooks’ Company, are also proud to be able tosupport this most worthy annual event.

Bev Puxley - Master

NATIONAL ASSOCIATION FOR CARE CATERING –

‘CARE COOK OF THE YEAR’

15

Winning smiles!

Photograp

h Courtesy of Step

hen Forward

Photograp

h Courtesy of Step

hen Forward

From left to right: Dr Kirsty Hunter, Ellie Cook, The Master.


Urbane, dapper, conspicuously smart, distinguished,learned, modest, diplomatic – these are just some ofthe adjectives that could be used to describe

Honorary Freeman Philippe Rossiter. Born and educatedin London, his mother French and his father English,Philippe started his working life as an insurance broker inthe City. However, earlier Saturday morning jobs withtailors while at school provided an opportunity to apply forthe post of Manager of the Paris Branch of Moss Bros. Thiswas all a very satisfactory fit, Sir, but Philippe soon realisedthat he was hungry for greater challenges. Growing up inGreenwich, he might have pursued a naval career butperhaps because his father had served in the RAF, Philippewanted to fly. However, his application for a commissionled to the offer of a career as a ground branch officer. Thatwas not what he wanted and having previously joined theCity TA unit, the Inns of Court & City Yeomanry, he

applied and was accepted for attendance at Mons OfficerCadet School at Aldershot, from where he wascommissioned into the Royal Signals.

Army life suited Philippe but not in the Royal Signalswhere the absence of a science background soon revealedthat the communications world was the wrong choice, eventhough his TA unit had been part of the Signals Regiment.Instead, he transferred to the Army Catering Corps (ACC)where he thrived. Tours in Northern Ireland and Germanyprovided many challenges including catering for some1,000 Royal, VIP and other guests at the Queen’s Review ofthe Royal Artillery at Dortmund in 1984. Clearly beinggroomed for greater things, Philippe was selected to attendSurrey University to read for its Hotel and CateringManagement Degree to augment what he had learnedwithin the ACC. There followed a later tour asCommandant of the Army School of Catering at St OmerBarracks, a post that facilitated forging links within thecivilian catering industry, particularly in education, andalso saw him developing the Army’s first modernApprenticeship programme.

At St Omer Barracks, Aldershot, Philippe was not onlyresponsible for many prestigious, international militarycatering achievements but also for establishing links with thetown of St Omer in France from where the camp derived itsname. There were reciprocal visits with French cateringstudents coming to Aldershot while groups of Army traineeswent to St Omer to cook for or participate in the town’spageants. This close liaison culminated in the surpriseelection of Philippe as a ‘Citoyen d’Honneur’ (Freeman), anhonour which at that stage had been conferred on only oneother Briton – Douglas Bader. This link with the Frenchgrew still further when, on leaving the Army, Philippe tookup a post at the British Embassy in Paris where hethoroughly enjoyed life as a diplomat, becoming involvedwith many commemorative ceremonies including the 200thanniversary of the signing of the Treaty of Amiens betweenBritain and France, the annual anniversary Mass forNapoleon 1st at Les Invalides and the annual 1st July Servicecommemorating the Battle of the Somme.

Despite his best intentions of remaining in France, Philippewas delivered a swerving ball in the form of an invitation tobecome the Chief Executive of The Institute of Hospitality,in 2002, a busy but highly fulfilling appointment thatimmersed him ever more deeply in the world of catering andhospitality management. Inevitably, he has heldappointments within many of the profession’s Boards andCommittees, some of which continue following hisretirement from the Institute of Hospitality last year. Theseinclude, the Swiss Education Group and the AA’sHospitality Awards Panel. On relinquishing his post at theInstitute of Hospitality, Philippe assumed a part-time role asExecutive Secretary to the Master Innholders, a smallassociation of elite hoteliers. He is a Fellow of the Institute ofHospitality, the Chartered Management Institute, the Royal

16

PROFILE:PHILIPPE ROSSITER

Hon DLitt MBA FIH FTS FCMI FRGS. . . and with fingers in many pies!

Photograp



hy


Geographical Society, The Tourism Society, an Associate ofthe Chartered Institute of Linguists and, as well as being anHonorary Freeman of the Cooks, is a Liveryman of theInnholders and a Freeman of the City of London. Fingers inmany pies indeed but if that isn’t enough, this year he waselected as President of the Réunion des Gastronomes!

Despite this very full professional life,Philippe has always made time for hisfamily. With his wife Pauline, whom hemet at school where dancing classes ledto marriage in 1971 and an enduring‘eightsome reel’! Together, they have 6children – 4 sons and twin daughters -all pictured (left) at the 2011 weddingof his son Captain Thomas RossiterRLC to Sandra (the bride!). Thefamily evidently still keeps Philippe onhis toes! During his leisure time, heenjoys running but they escape fromthe family home in Fleet to relax attheir cottage in Normandywhenever they can. Philippe hasalso served his church withdistinction and in 2000, washonoured by the Pope by beingawarded the Pro Ecclesia etPontifice medal.

17

GUMBO SOUP Serves 4

• 50g / 2oz butter• 2 rashers smoked bacon, chopped• 1 large chicken breast skinned and sliced• 1 small onion chopped• ½ leek, chopped• 1 garlic clove crushed• ½ tsp caraway seeds• ¼ tsp cayenne pepper• Pinch of saffron• 1 tbsp brandy• 2 tsp plain flower• 1 tbsp tomato purée• 1.2 litres / 2pints chicken or vegetable stock• 85g / 3oz basmati rice• 50g / 2oz peeled cooked prawns• 2 tsp chopped parsley• 4 tbsp double cream• Crème fraiche to serve• 4 cooked prawns in their shells to garnish• Sprig thyme

Melt the butter in a large pan and add the bacon, chicken,onion, leek, garlic, caraway seeds and cayenne. Fry,stirring for 8-10 minutes until golden. Add the saffron andbrandy then stir in the flour and purée. Cook gently for 5minutes. Stir in the stock slowly and bring to the boil.Add the rice, then reduce the heat and simmer gently for15 minutes or until the rice is cooked. Remove from theheat and stir in the prawns, parsley and cream. Seasonwith half a teaspoon of pepper. Serve with a dollop ofcrème fraiche, a cooked prawn if you like and a sprinklingof pepper.

Recipe CornerA delicious and substantial all-in-one soup by

Liveryman Simon Fooks

... the eightsome becomes a ninesome! Papal Medal.


Over the past two years Ihave assisted the nowRoyal Academy of

Culinary Arts in a local schoolin Clapham which my daughterand son attend. As well as thesplendid cooking coursedelivered by Idris Caldoramaking anything from saladsto bread, we also run two otherclasses in parallel, ‘nutrition’and ‘food in the curriculum’,creating a food morning everyterm for ninety children. Wedo this for years 4, 5 (andyear 6 next term) so we willbe visiting 180 children eachterm. By the end of next year the 90 children westarted with will have been ‘visited’ by us nine times. As partof the ‘food in the curriculum’ class I may explore with theolder children an intriguing bit of 19th Century foodresearch and politics: William Banting’s ‘Letter onCorpulence’.

William Bunting was a prosperous 19th century undertakerliving in London. He had spent thirty years pursuing everyknown way to lose weight - a problem more common at thetime than we probably imagine. At 66 years old he was 5feet 5 inches tall and weighed 202 lbs! He was so ‘corpulent’that he had bandages on his knees and ankles to supportthem, he went down stairs backwards for safety, he couldnot attend to his ‘private matters’, let alone tie his shoe laces.If that wasn’t enough he was going blind and deaf too. Hevisited a certain specialist, Dr. William Harvey at GreatOrmond Street Hospital, who realised that it was Banting’sexcessive weight that was causing his loss of hearing. Dr.Harvey simply put Banting on a ‘diet’, describing it as‘common knowledge’. Banting was not initially impressed

by the diet but decided to give it ago anyhow.Twelve months later, by12th September 1863, Banting hadlost an incredible 42 lbs!Moreover Banting claimed to havedone so without any effort. He waseuphoric and wanted to share thegood news with the world. So hetested the diet on acquaintances withsimilar results, and in 1864 publishedthe famous and controversial ‘Letteron Corpulence’. He vowed never toprofit from this knowledge and onlycovered his costs, which wereconsiderable since it became aninternational best seller and even readby Royalty.

The medical fraternity were up in armsand launched a series of discrediting attacks circulatingrumours that Banting had died as a consequence of his diet,that it was made up and that his ideas had come fromFrance. Yet Banting never claimed any of the ideas to be hisown. His writing is modest and earnest, his approachscientific and diligent.

Bating lived to eighty and is buried in Brompton Cemetery.His book and hopes seemed to have died with him, yet hehas recently had somewhat of a revival and is once againbeing debated and discussed in scientific circles. His book isavailable on the internet for free, as he would have wanted.I wonder what Year 6 will make of it? I think they will likethis Banting fellow and maybe his ideas will be moreaccepted this time round since ‘corpulence’ is affecting onein three children below the age of ten.

Liveryman Adriano Leto

18

A HISTORY LESSON ON

Corpulence


After a day of competitive selection under the watchfuleye of Liveryman David Smith, the Shoot Captain,two teams were selected to represent the Company at

the annual Inter-Livery Company shoot at the Holland andHolland ground at Ruislip on Wednesday 22nd May.

Top Company shot for the day was Liveryman John Bennettwho was 8 points clear of the pack. The Company trophywas presented to him by Liveryman Paul Budd whodeputised as team Captain for the day.

Liveryman Paul Budd

COMPANY SHOOTINGThe teams comprised (from left to right) Liverymen Paul Budd, Liveryman Mark Herbage, Neil Bond, Liveryman JustinHughestone Roberts, Nigel Allsop, Liveryman John Bennett (back row), Freeman Charlotte Kenyon. and Liveryman Adriano Leto.

The Worshipful Company of Security professionalsare holding the inaugural Livery fly fishing event onthe River Kennet near Hungerford on a private beaton the 4th and 11th October 2013. The Master isrunning this event and can be contacted on:[email protected]

FLY FISHING -’THE LAST CAST’

The Worshipful Company ofFeltmakers are holding an inter-livery Tennis Competition at the Queen’s Club on 11 September 2013 at 11.00am.Enquiries to and application from: The Clerk, Worshipful Companyof Feltmakers, Post Cottage,GREYWELL, Hants RG29 1DAE-mail:[email protected]

Inter-Livery Tennis

19


Match v The Girdlers’ Company for the Pickwick Cup, held at

Chobham GC on Monday 22nd April.

The constant endeavours of our Secretary, Past MasterPeter Messent came to fruition with this match for thePickwick Cup; the fourth match since the cup waspresented by Past Master J Herbert Bishop over 80 yearsago. The golfing conditions were excellent, with littlewind and some sunshine. The match was scheduled tobe played between two teams of 6 players playing 3 fourball matches. The Girdlers included 3 Past Mastersand their current Master, so it was a very experiencedteam. Unfortunately Richard Herbage of the Cooksteam broke his finger playing in the England VeteransHockey Final just the day before and no alternateplayer could be arranged. Peter Messenthad to play his game against the betterball of 2 Girdlers, and finally lost onthe 18th green. Simon Young, playingwith Cooks’ rookie player NigelSavage, won their game also at the 18th.Unfortunately David Smith and ClaudiusAlgar lost their game, so the Cooks lost theoverall match by 1 win to 2. As the Cooks’ werethe holders, but lost this day, honours are even. Thematch was played in excellent spirit and all enjoyedgood golf and company on a course in excellentcondition for April. The Girdlers’ Company havetherefore taken possession of the Pickwick Cup fornow, but the Cooks plan a return match, possibly asearly as next year. The Girdlers’ were keen to playthis at the Cooks’ Golf Secretary’s present homecourse, El Plantio near Alicante, so it might be aninternational event next time!

“THE RUB OF THE GREEN” – COMPANY GOLF –

Inter-Livery Golf Day for the Prince Arthur Cup held at

Walton Heath GC on Thursday 16th May

The all-day form of this most taxing competition hasbeen described in past editions of ‘What’s Cooking’. It iscertainly not for the faint hearted or those with ‘dodgy’knees.

The teams of Michael Messent with Simon Young andMichael Fogarty with Peter Messent made up the Cooks’entry for this annual inter-Livery Company competition.Unusually, the golf conditions were excellent with somesun and little wind, but good scoring proved verydifficult. The greens were especially tough, being set upfor the US Open European qualifying rounds to be held2 weeks later. Many shots were lost around the

greens, but neither team lost a ball over the36 holes. The M. Messent and Youngcombination won the Renter WardenCups with the better score of 7 downto par on the 36 holes played, with theCompany total being 17 down.

What had seemed a poor score as theywalked off the course was about mid-table on

the day, as other teams also scored poorly in thisdifficult format on very exacting greens. The Cooksfinished 28th out of 51 teams and are sure to be invitedback to compete in 2014; match date 15th May.

I am most grateful to Past Master Peter Messent forthese reports.

Honorary Freeman Bob Lawrenson

YOUR EDITORYOUR EDITORNEEDSNEEDS

YOUR EDITORNEEDS

Thank you to all those who have contributed to this edition. Without our readers’ support, ‘What’s Cooking’ will go off the boil!

Contributions to the next edition, which will be published inDecember, should reach the Editor no later than 30 November 2013 and should be sent to either:[email protected]

or if with large attachments, to:[email protected]

or by post to:Hope Cottage, Horsted Lane, Danehill, East Sussex RH17 7HP

And Finally ...

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The Pickwick Cup.


master’s half-term report€¦ · tracey for their outstanding organisational skills and...

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