Eyre, David (9 of 10). Food: From Source to Salespoint
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Chefs; Restaurateurs; European cuisine
2011-03-18, 2011-03-30, 2011-06-21, 2011-09-28
British Library, London
Eyre, David, 1961- (speaker, male)
Dillon, Niamh (speaker, female)
Part 9: Keeping a kitchen clean continued. [00:02:20] DE talks about staff catering. [00:02:55] Cleaning products used and environmental awareness: recycling. [00:06:36] Use of energy in the kitchen: costs of heat and air conditioning. [00:09:25] Laundering linen – explains how to wash your heads correctly- the basin and taps in Eyre Brothers. [00:12:12] Explains how they have different coloured chopping boards for different foods – how they avoid cross contamination. [00:15:22] How working practices are passed on and improved through the industry. How to balance the ratio of staff to customers – how much busyness you can stand. [00:18:35] DE discusses the food in his restaurant: importance of quality, cooking methods, says his food is often ‘masculine’, dishes that are always on the menu Mozambique ‘Piri Piri’ prawns, describes their dishes with Ibérico pig, other dishes which feature seafood. [00:28:22] Discusses starters on his menu: revueltos with chanterelles. Portion sizes at Eyre Brothers. Baking their own bread. Describes the desserts on the menus. [00:31:25] DE explains who their suppliers are: James Knight fishmongers, vegetable suppliers are Leonard’s, his butcher is McKanna, Brindisa supplies much of his Spanish produce. Explains how he has reduced his number of suppliers: [00:36:52] relationship with suppliers. [00:38:48] Explains who deals with the administration of the restaurant: DE describes himself as ‘chef without portfolio’. [00:41:06] DE describes his customers: the ‘regulars’, the backgrounds and industries they work in, differences between lunch and dinner customers, weekend customers - story about some restaurants using facial recognition cameras – [00:48:26] Eyre Brothers and public relations for the restaurant – how to assess whether the restaurant is providing good service and ambiance for their customers. Customers spending patterns in the restaurant.