Vacherin

Last month our Head of Hospitality Stephen Humphries took a group of Vacherin Chefs and Managers out of the city and headed to the beautiful Essex coastline to visit the oyster beds of the world famous Maldon Oysters. Our team visited the oyster growing beds at the mouth of the estuary and learnt about how Maldon grow and harvest the oysters and how they retain produce excellence. The team then headed to the Depuration facility where they saw the steps needed to get the oysters from the estuary bed to the tables of London’s finest restaurants. We discovered that Maldon also smoke locally caught mackerel and trout, which is supplied to restaurants and fishmongers in the southeast. To round off the afternoon the team were treated to a delicious fishy supper of smoked fish, freshly baked bread made using locally milled flour, local cheese, and of course lots of oysters! #WeLiveLondon #Learning #Hospitality #FoodService #Chefs #SeaFood

Step into Halloween at Vacherin this week, where our chefs have been crafting a wickedly good selection of spooky dishes and eerie treats to surprise and delight our customers! Our kitchens have been brewing up everything from rich, smoky pumpkin soups to inky-black squid pasta with a deliciously dark twist. For those with a sweet tooth, there's ghostly cupcakes, gruesome caramel apples, and monster cookies designed to bring a playful scare to your day. Join us for a taste of Halloween before these limited-time creations disappear… 👻 👻 #HalloweenEats #SpookySeason #VacherinLondon #LondonFoodies #SeasonalFlavours #HalloweenTreat

Flash back to our One Planet Plate competition at the end of September. One Planet Plate celebrates and promotes sustainable fine dining cooking in a competition format. The chefs had two hours to create three courses 🍽️ following these rules: 🌿 First course to be plant based 🐟 Main to use either trout, coley or seabass 🍰 Dessert to use ‘leftovers’ Helping us judge was Vacherin Chef Consultant Sabrina Gidda, pastry chef extraordinaire Claire Clark Montserrat del Castillo from The Sustainable Restaurant Association and CJ Jackson from Billingsgate Fish Market We had eight exceptional chefs competing but there could only be one winner, well two actually. Poppy O'Sullivan was crowned our Eco Chef of the Year Steven Lickley was our overarching One Planet Plate winner A huge congratulations to everyone involved, it was a brilliant showcase of exceptional cooking, that most importantly, won’t hurt the earth🌍 #WeLiveLondon #Vacherin #Competition #SRA #Sustainability #Chefs #FoodService

Now that's what we call a croquembouche! Large enough to tower over a small child, and made with of over 250 cream filled profiteroles, this was a labour of love from our Head of Hospitality Stephen Humphries. This Christmas showstopper took center stage at our recent Christmas food forum.🎄🎄🎄 #WeLiveLondon #Christmas #Chefs #Foodservice #Hospitality #Patisserie

Meet the Team with Jordan Smith Name: Jordan Smith Job title: Head of Client Partnerships  Job snapshot: In this new role for Vacherin, I’ll be leveraging my extensive experience from 5-star hotels, restaurants and catering across Dublin, New York, LA, and London to drive excellence whilst building strong relationships with our clients. Drawing on my deep understanding of high-end service, I’ll focus on creating bespoke catering experiences that reflect the unique needs of each client, while driving Vacherin's continued growth as London's premier boutique caterer. The Vacherin value you most personify: Personal  Favourite London restaurant: Park Chinois Dream last supper:  Starter: Koupepia Main: Beef stifado  Dessert: My mum's sticky toffee pudding #WeLiveLondon #Vachern #Hospitality #FoodService

‘Rule of Doug’ Recipe Our Rule of Doug recipes are developed by our chefs following their week long stage with Silo London, part of an exclusive relationship Vacherin have with this trailblazing zero-waste Hackney restaurant. ‘Marmite’ Spread by Steven Lickley Ingredients: - 360g Leftover sourdough - 6L Water - 160g Sugar - 80g Fresh yeast - 20g Black treacle - 2g Celery salt Method: Mix the water, sugar and yeast and place in a large container with the sourdough. Top with parchment paper and place a weight on the top to ensure the bread is fully submerged. Leave in the fridge overnight, and the next day, squeeze all the liquid out of the sourdough and pass through a chinois (keep the leftover pulp of bread aside to make crackers). Ensure there are no solids left and then put the liquid in a clean container in a dark room and leave to ferment for 2 days. Once fermented, pour into a pan and reduce on a rapid boil until you have around two litres of liquid, then add the treacle and celery salt whilst still on the hob. Only add the celery salt at this stage otherwise it might become oversalty. Keep reducing until you are left with a thick, sticky, gooey marmite kind of paste, add more treacle and celery salt to taste. Then serve on buttery toast. #WeLiveLondon #Hospitality #Sustainability #FoodWaste #ZeroWaste #Chefs #Recipe #FoodService

Recently a group of chefs from across the business, led by our Head of Hospitality, Stephen Humphries, put down their pans and had a day away from the kitchens, visiting one of our suppliers, Chalkstream trout. Set in the beautiful Hampshire countryside, the team had a tour of the farm, learned about the sustainability credentials of trout, and of course took part in a trout tasting. #WeLiveLondon #Hospitality #FoodService #Chefs #Suppliers #Sustainability #Learning

As many of you will have noticed, we’ve recently had a little ‘glow up’ of our brand and values. We kick-started this process with The Clearing a year ago and are thrilled to finally be sharing our new look with you all 🤩

Did you know that Vacherin has held the highest rating, 3*, from The Sustainable Restaurant Association since 2015? We work with sustainability at the forefront of our menus, kitchen practices, and operations, and support and advise our clients on achieving their ESG goals. In our most recent report, the SRA commented 'Vacherin has done exceptionally well on the Society pillar, reflecting your commitment to supporting your community through actions such as hosting fundraising events and making regular donations to Springboard, Hospitality Action and The King's Trust. #WeLiveLondon #Hospitality #FoodService #ESG #Sustainability #Chefs #Community #Society #SRA #GoodFoodBetterPlanet