Reception for British-Caribbean communities
The Prince of Wales and The Duchess of Cornwall host a reception at St. James's Palace for British Caribbean communities.
London Enterprise Panel's SME Working Group
Malcolm is pleased to have become a member of the London Enterprise Panel's new working group, the Small, Micro and Medium Enterprise Working Group.
The group will work together to help deliver the LEP's strategy for growth and jobs among small and medium enterprises in London.
Croydon Enterprise Week's
Malcolm was pleased to have been recently invited onto a "Dragon's Den" style panel for Croydon Enterprise Week's event at Croydon College.
Congratulations to the winning team of young entrepreneurs!
Seasonal Suggestions
In the run-up to Christmas, one of the most profitable seasons of the year, there are plenty of awareness campaigns to bring in more customers. During the whole of November, there’s World Vegan Month while British Sausage Week (also in November) is an opportunity to serve sausages in different ways from stews to bangers and mash; and National Eating Week at the end of the month will be encouraging consumers to dine out.
South London Business Awards 2012 in association with HSBC
Malcolm John has been awarded:
Highly Commended in the South London Business Awards 2012
Off to Work and National Chef of the Year 2011
Malcolm attended a one night only pop-up event in conjunction with Off to Work and National Chef of the Year 2011 on Monday May 14th for a Best of British meal.
finalist for the South London Business Awards 2012.
sutton business awards, 2012
Malcolm John Restaurants was proud to win Best Business for Hospitality & Leisure at the 2012 Sutton Business Awards in May 2012. Thanks to the popularity of Brasserie Vacherin in Sutton, as well as winning, we were also Highly Commended in other categories at the ceremony.
Nobody died – Too Many Critics cook-off declared a triumph
Chefs judging the critics included Cyrus Todiwala of Café Spice Namaste, Anna Hansen of Modern Pantry and Malcolm John of Le Vacherin. I spotted Masterchef 2012 winner Shelina Permalloo, and runner-up Andrew Kojima, as well as 2010 winner Dhruv Baker among the guests.
Too Many Critics is an occasional event – and a brilliant occasion. If you didn’t go this year, look out for it when it next emerges. After all, although no one died (from murderousness in the kitchen ...
Skrei - sustainable fish initiatives
Skrei, widely considered to be the king of Norwegian cod, is seasonal and only available at this time of year. It is also sustainably managed and MSC certified.
As part of our commitment to sustainable fish initiatives, both Fish & Grill restaurants will have skrei on the menu from Feb 20th through until April.
To try this amazing cod, book a table today. To read about it, click here.
Essentially Catering feature
Essentially Catering magazine have a regular section showcasing seasonal food and the best ingredients around at any given time of the year. In the fish section this month, haddock, mussels, lobster and mackerel are all in season.
Check out Malcolm's recipe for the section for Steamed Mussels with Chorizo and Tomato this month, a fantastic sharing dish and perfect in this cold weather.
apprenticeship places available
We now have two more apprenticeship places available on our Phoenix Initiative for young people aged between 16 and 18 years old. A three-month internship at one of our restaurants in Croydon, Sutton, Putney or Chiswick, could get you started on a career as a chef.
Read further details here or email Phillipa at info@fishandgrill.co.uk telling us why you think you should be selected for the scheme.
The good food guide
The nomination period for The Good Food Guide's Readers’ Restaurant of the Year Awards opens on Monday 13th February 2012.
These annual awards celebrate great food and good service at restaurants, pubs and cafés throughout the UK and we are once again inviting members of the public to nominate their favourite independent dining establishments in their local area.
Vote here: www.thegoodfoodguide.co.uk/awards
BBC's GoodFood - visit site
Malcolm, along with a number of well known chefs across London and the UK, is a great supporter of sustainable fish initiatives and the importance of educating others on these projects.
In a recent blog piece on the BBC's GoodFood site, he gives advice and some great recipes for those who aren't sure how to cook the less common sustainable alternatives to more everyday fish. If you've never tried dab, bass or gurnard, you're missing out. Speak to your fishmonger and why not try one of these great recipes?
Restaurant Magazine Article
Chef-turned-restaurateur Malcolm John is one of the few independent group operators to mine the capital’s outer reaches successfully.
On Tuesday, 9th of August Malcolm John boarded up the frontages of his two Croydon restaurants and crossed his fingers. The previous evening he’d observed gangs of hooded youths roaming the streets and – in the interest of staff and customer safety – closed early. “Financially it was a disaster, but it was painful for me on an emotional level too,” says John, ...
To view the article in full, click here
the Big Lunch Sunday, June 5
Malcolm John, who owns a stable of top-rated eateries in London, including two in Croydon, will help bring communities together for the event on Sunday, June 5.
He is backing the Big Lunch, which is a nationwide community initiative where people across the UK are invited to sit down to eat lunch with their neighbours. Lunch can be in gardens, on streets or even be a bigger street party with food, bunting and music that literally stops the traffic.
"I think the Big Lunch is an absolutely wonderful idea, encouraging the community to re-connect by sitting down to eat lunch with each other."
UK Best Game Dish 2011
Malcolm John's restaurant Le Vacherin, Chiswick was awarded the UK's best game dish in 2011.
Judges comment " Highly accomplished French cooking. The wild rabbit was cooked beautifully, incredibly tender and perfectly moist. The Vacherin polenta was an inspired partner for such a hearty dish and the generous vegetable garnish was a refreshing addition to the plate. Malcolms dish lacked nothing."
Website: www.levacherin.com
To view the article in full, click here
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