 |
Select From
|
 |
|
 |
|
 Australian chef John Torode has spent the past 12 months working with Stuart Hopson Jones on their newest and most exciting project yet, 'Smiths' of Smithfield.
The time has been spent not only working on the design and concept of the four floor, 16,000 square foot space, but also
building a great team and sourcing the very best in food suppliers in Britain.
John has just created some exclusive recipes for SO GOOD INTERNATIONAL with their new, great-tasting
chilled SO GOOD.
John first came to fame with the Conran Restaurant Group where he started out at Pont de la
Tour in 1992 before become the number two at the ubiquitous Quaglino's (1993-1995), and then
the main man at Mezzo (1995-1998).
John and Stuart (who was then Assistant Managing Director of Conran Restaurants) teamed up with David Lowie (the current Managing Director of
CR) to get the Mezzo project off the ground.
At the time of its launch it was one of Europe's
largest restaurants comprising a bakery, cafe and two very individual restaurants, both seating
some 320 people.
Said to be one of the main players in the introduction of Australasian food in the mid 1990s,
Mezzo was the first British-style restaurant to import Thai ingredients into London directly from
Bangkok. John co-wrote and produced The Mezzo Cookbook, which was awarded the highly
acclaimed James Beard Award (USA) in 1998.
After three great years a new challenge was in order and John set about revitalising the newly opened Bluebird, including the private club,
foodstore, restaurant and cafe.
Responsible on a daily basis for over 75 chefs, his innovations
included the Bluebird Food products as well as 'Bluebird To You', its outside catering arm.
John's love of Thailand - its food, people and culture - saw him sent off to Asia in 1998 to do 10
short films for Granada's This Morning (Richard & Judy). He travelled extensively from
Singapore, around the Southern islands of Thailand and up to Bangkok, and then to the far
north on the borders of Laos, cooking, eating and discovering the food around the local markets.
His book Torode's Thai Trek' encompasses both Royal Thai and street-style cooking. In late 1998 after leaving the Conran Group John got together with Sheila Keating, David Loftus and
publishers Quadrille to produce 'Relax, It's only Food', a cookbook short-listed for "the Andre
Simon Award 2000.
|
| |
| Back |
|
|
Copyright Exercise, Fitness & Leisure 2001
No information on this site can be used for commercial purposes without the prior approval
of E.F.L All rights reserved
www.exercise.co.uk is brought to you by the Sevens/Yasp
agency
|
|
|
| |
