Ashbrook Court Care Home often serve soups and sandwiches (https://www.greatbritishchefs.com/collections/sandwich-recipes) to their residents and wanted to make sure that they were truly excellent. So as part of our partnership with Carebase, we delivered a workshop on how to produce truly extraordinary sandwiches and soups(https://www.greatbritishchefs.com/collections/soup-recipes)
The chef running the workshop was Adam Gray (https://www.greatbritishchefs.com/chefs/adam-gray), a man who has trained with some of the UK’s best chefs, most notably the likes of Raymond Blanc, Bruno Loubet and Gary Rhodes. Adam is a chef that prides himself on technique and has a strong passion for British produce and a healthy lifestyle. He won a Michelin star at Rhodes 24, ran Skylon in the Royal Festival Hall and now is the executive chef for the Bourne and Hollingsworth group (https://www.greatbritishchefs.com/restaurants/bourne-and-hollingsworth-buildings).
This workshop was all about learning how to improve our soups, sandwich fillings, dips (https://www.greatbritishchefs.com/collections/dip-recipes) and savoury snacks and really deliver on flavour. The focus was on seasoning, freshness and variety, so residents at Ashbrook Court could really benefit from new and exciting ideas from some of Britain’s top chefs.
The first lesson of the day was velouté (https://www.greatbritishchefs.com/collections/veloute-recipes), a roux-based sauce or soup that carries with it a great consistency, velvety body and flavour. Adam produced a caramelised red onion velouté that is sure to become a favourite at our homes very soon. Adam also demonstrated how to make a great stock and created for us a classic, restorative chicken soup (https://www.greatbritishchefs.com/collections/chicken-soup-recipes). The key is to cook it low and slow and use chicken wings and lots of fresh vegetables.
We then demonstrated how to produce a simple but tasty flatbread (https://www.greatbritishchefs.com/collections/flatbread-recipes) and also the perfect hummus (https://www.greatbritishchefs.com/ingredients/hummus-recipes). Many of us are used to eating the store-purchased version of hummus. However, this is one of those dishes where it really does make a difference when it is made from scratch; freshness being key to delivering great flavour.
Adam ended the day by showing us how to cook one of his signature dishes, a much-loved recipe he created back when he was working for Gary Rhodes. The dish is a bacon and potato cake (https://www.greatbritishchefs.com/recipes/bacon-potato-cakes-recipe), which has great potential for lots of creativity.
— Author: Ollie Lloyd, CEO and Co-Founder Great British Chefs