Cooking demonstration at Brasserie Blanc

Russell and Raymond Blanc cooking.

No like this!!! you English pig.

Raymond Blanc came to Brasserie Blanc Bristol today to cook with 5 competition winner from local papers. Russell joined in and lead the Mussels demonstration...

...Raymond wanted to test out Russells Mussels!

You can watch Russell undergoing the mussel test by clicking this link:

http://video.google.com/videoplay?docid=-5965824160110200990

Happy New Year.

Happy New Year to all!

One of the questions we are being asked a lot is “where is your restaurant?” the answer is, we still don’t know.
We are looking for a premises and it is a big job in itself to find the right place.
All we know is that the restaurant will be not too far from Great Milton in Oxford where Raymond Blanc is based. We are both really looking forward to finding the right place and as soon as we do we will let you know.
We are currently still working in Brasserie Blanc but concentrating a lot more on creating all the paperwork needed for our restaurant. We will be creating a restaurant with the same kind of atmosphere as we did on the show, relaxed and welcoming and filled with cheer. During the show we were supposed to create our dream restaurant, but as you know we didn’t have a choice of location or a very big budget or much time to makeover the restaurant so we created as close a representation as we could with all the constraints we had. The food will be British ‘brasserie’ style, simple recipes but beautifully cooked with fresh ingredients, similar to that created on the show but again we will have a lot more time to plan and prepare dishes. Russell is currently working on creating you delicious menus.
Our aim is to be open by May but it really depends on when we find the right premises.

The Wright Stuff - Living and working together...

Part 1

http://uk.youtube.com/watch?v=HuxHZsaKNWU

Part 2

http://uk.youtube.com/watch?v=P27-J4iNI5g

Love Food Hate Waste...

Click this link to read about 'Colchesters Tastiest Leftovers' where we got to be the judges!

http://www.gazette-news.co.uk/news/3859427.Colchester__TV_s_The_restaurant_winners_turn_the_tables/

Click this link to read more about the 'Love Food, Hate Waste' campaign...

Russell the waiter.

Michele skipped to work like one of her beloved bunnies this morning. She tells me it was because of her new "Air-Ware"(tm) soles but I think it was about 30% Clarks and 70% joie de vivre at not having to go back into "that bloody kitchen". I am happy to report she is now firmly entrenched at the hostess desk where she belongs and has been looking after me during my journey to the other side. Kitchen work is very focused and even though you are working in a team it can be a bit solitary, even introvert so it was really useful to be able to connect with customers directly and see what they thought of their experience. Working out front has re-enforced my view that a good host is essential and no matter how good the food is guests will not return if the service and atmosphere are not right.

Running up and down stairs with peoples dinner was quite fun even though I did chuck somebody's chips all over the table (which they were very nice about - nothing wrong with a few table chips). The kitchen team has five bells to call the waiters and every time a bowl of soup is ready it sounds like Westminster Cathedral after a Royal wedding, I think we will just have one.

My "best bit" of being out front was working behind the bar. I find it quite creative and involves working with your hands so I guess it has similarities with cooking but you also get to interact with guests, like a best of both. Thanks to Esther for showing me the skills and also thanks to Joe barman who makes the best Lattes this side of Keynsham.

Time to get back in my hole now, I'll report back on what I've been doing if Michele lets me out again!

The week in the kitchen...

We have just had our first week at Brasserie Blanc - it was the week of both of us being in the kitchen.
I already knew I don't like it in the kitchen - its hot, a lot of the time you can't talk to anyone, you stand at a sink, work surface or cooker all day - it confirmed what I already knew!

Russell has been looking after me, and on the last day we did prep stuff all day together because I was about to go crazy with boredom.

It is amazing how much better you get at doing things! Imagine how many times you do something in the kitchen in 'normal' life, maybe you cut a cake a few times a year - imagine the practice when you cut 10 in a row!

Next week will be the week out the front!

What Happens Now...

We will doing 3 - 6 months training in every aspect of running a restaurant. It is such an amazing opportunity we will be taught by some of the best people in the business.
First we will be going to Bristol, then we will be moving onto Oxford or Cheltenham including a few days at Le Manoir in between.
During this time we will also be looking for the right property for 'The Cheerful Soul' with Raymond Blanc. It is all so exciting and we are so grateful for the opportunity, we would never be able to have if it were not for 'The Restaurant'. Although we have been annoyed about some of the editing at times we know that without that show we would not have what now lies ahead of us and for that we will always be grateful to all of those involved in 'The Restaurant'. It has changed our lives, we will be embracing our training and learning all we can.
We will be keeping this blog updated with stories of our training which should be interesting especially when they get us to swap roles!!!
If you would like to be added to our e-mail address book to make sure you don't miss anything send us an e-mail to: keepintouch@thecheerfulsoulrestaurant.co.uk