Aizle Restaurant, Edinburgh

Stuart and I worked together in New York some 12 years ago.

We have stayed in contact, when I moved back to the UK 3 years ago his restaurant went on my list of places to visit.

I took my Dad to Edinburgh for a Father’s Day treat.. Aizle was our first stop.

I was so excited to take my Dad to restaurant that was led by a chef on top of his game.

Aizle has been open 5 years now, Stuart and his wife Crystal have  created something very special, with heart and soul.

Stuart has a similar concept to Food by JL, no menu, seasonal and using produce based on what a available locally. So it all resonated...

The food was inventive, tasty and full of life and ambition.

He is a proper Scottish chef, big flavours with hearty cooking and lots of love being transferred into his food.

If you are in Edinburgh you have to go https://www.aizle.co.uk/

He is soon to open a more casual place with the same ethos.

Well done mate, proud of you and all your achievements.

Farm work on Lauriston farm, Maldon

Biodynamic farming at its best.

What is biodynamic I here you ask?

Biodynamic agriculture is very similar to organic farming, but it has more layers, soil fertility, plant growth, livestock care as ecological task, emphasizing spiritual and mystical perspectives.

I heard about Lauriston farm from a friend in the industry. I researched their work and wanted to visit it straight away as they share the same values as myself. They are really doing incredible work in the community.

Just over an hours drive from Leigh-on-sea near Maldon in Goldhanger, the farm is very close to the waters edge. I met Spencer Christy the director of the farm who begun building the business in 2004. He sits on the board of trustees with the biodynamic association also. A man with a pedigree of knowledge in biodynamic farming and a real inspiration. The head Farmer is Andre Kleinjans oversees all the general farm work including the livestock.

I spent the day working with Monique Kleinjans, she is so knowledgeable on all aspects of this farming type, it was so a privileged to be in her company and just absorb all the information.

I believe as a chef conscious about serving the best nutritional food for my guests its vital I’m able to grow food in the best possible way for our health. Biodynamic is certainly the best way and I intent to keep learning more about it.

Check them out.. it’s a very special pace worth visiting. https://www.lauristonfarm.co.uk/

Why do we Forage?

I began to be curious about what wild food was around the area just after we opened the restaurant Food.

We are restricted to what ingredients we can use as we stick to strictly local, organic and seasonal criteria.

Our focus in the restaurant is on health and the benefits on which we consume will change the way we think about food in this crazy, exciting world we live in today.

So, it made sense with all this in mind to head out and see what is around us, not only because it ticks the box of staying local and seasonal but I was more curious about the medicinal benefits of the foliage and plants nearby.

I started over in Two Tree Island, leigh on sea. I began with the simple ingredients that I knew from reading a book or two about foraging during my career and listening to other chef that head out into the wild!

Sea purslane, sea beet, samphire, fennel is where it all began for me. I believe in anything we do in life we have to start small to what our restrictions are, then we grow as we become more curious. It did not take long for me to be curious. I knew that the other plants/weeds out there were edible but I just did not know for sure what they are. Also using them in my restaurant I would have to know all about them.

I went on a course, in Suffolk with two incredibly knowledgeable foragers Matt Rooney and Monica Wilde.

This was an eye opener for me we walked around The Arger Fen & spouses Vale nature reserve with these stars of the foraging world and I felt so grateful to have this opportunity to do so.

I learnt so much about what not to pick, how to pick, where the plants are located, what time of the season to find them all.

I’m now obsessed!

To name a few that we found:

Wild mustard, Hawthorn flowers, Cleavers, Dead nettle, Burdock, Elm, Wild garlic, Beech, cows slip, Figwort, Broom, hops, yarrow, watercress, fiddles head

I thank you Monica and Matt for giving me more knowledge to share with others about foraging for food and now I’m dedicated to learn the health benefits for my guests.

Wild collection

Naturally grown and harvested by his own hands... Chef John talks about foraging, and what you need to look for!

"Why do I forage for ingredients? Well, its local, it's healthier, packed with iodine and intense nutrients plus it's what we should be eating... The food that we had when we were hunter and gatherers!

I have been over to Two tree island and included my foraged ingredients in many restaurant dishes since I opened last year, and it's full of wonderful treats! Sea beet, purslane, samphire, delicious fresh and beautiful. 

This year I pushed to forage for more - I bought a book "Eat the beach", it gives you an idea of what is edible around the English coastline.  

I have so much to learn... But I do know that most of the wild bush is actually edible... You just need to know what's what...

Since then, I have gone onto find some more hidden gems: sea Aster, sea blite and wild fennel.

The best bit about all these lovely wild things growing just around us, they are super nutrient dense... Of course, they are, they have to survive conditions out in the cold and on the cost that can be very rough. The benefits to us are not only huge, their impact on dishes are intense and unmissable. "

Grass fed? Organic? What's best?

When you are next in the supermarket and sneak a pack of mince into your trolley, consider this..

The difference between ‘standard’  ‘grass fed’ and ‘organic’ meat, obviously grass fed is where the animal has been fed on grass as oppose to pellets and grain. Grass fed beef contains higher levels of omega 3 compared with standard beef, due to the nutrients the animal gets from the grass. Organic does not mean grass fed, organic could mean it has been fed on ‘organic grains’ and therefore lacking in other health benefits associated with grass fed beef.

There is also the length of time the animal has been feeding on grass to consider, some say the meat is ‘grass fed’ but for how long? From birth, in the last 2 weeks or always? Unless you know the farm and have questioned their farming methods, how will you really know?

That’s the same as organic, you could be lucky enough to find an organic farm that feeds only on grass no grains. But without researching, it is unlikely you will find this type of producer in the aisle of your local supermarket.

This is where the importance of buying locally comes in, you can visit and see how the animals are treated, find out more about the farms methods and the ethos they follow.

Doing this is not the easy option, but it is important, and something we should be mindful of. Eat less meat, make it more local and that in term makes it sustainable for everyone.

Out next event on 30th May is highlighting our local organic farmer here in Essex, French’s Farm. This family run farm has the very best farming methods and works tirelessly ensure they keep the highest standard. The result is one that can be tasted, the flavour in the meat is exceptional.

To meet Malcolm Knox the owner of French Farm and taste his organic, grass fed beef cooked three ways by Chef John, reserve your table for this special event here.

Asparagus season

Fresh British Asparagus is not in season for long, Chef John explains what is so special about this vegetable..

"British Asparagus is the best in the world! The climate in England is perfect for producing asparagus that is full of flavour"

The health benefits are endless and here are just a few reasons you should be eating this seasonal veg;

• Eating more of the spears can flush excess fluid and salt from your body which may help prevent infections in your urine tract.
• Cooking asparagus activates cancer fighting properties but over cooking extracts most of the benefits. Lightly steam or saute to keep antioxidants locked in.
• Roast your asparagus with some good quality coconut oil, our bodies absorb vitamin E found in this vegetable better when eaten with a healthy fat and finish with a drizzle of olive oil.

This month we will be serving up asparagus in the restaurant to celebrate the month it is at its best. If you cant get to the restaurant below is a quick recipe for you to try at home;

1. Where possible source locally grown organic asparagus (In Essex try Sarah Green Organics)

2. Heat a little coconut oil in a pan over a medium heat

3. Add the asparagus and toss in the oil to give a good coverage

4. Add a sprinkle of Pink Himalayan salt

5. Cook for no longer than 2-3 mins until it is light golden brown.

Asparagus goes well with a poached egg for a quick healthy snack.

Raw Chef - Local Talent

Encouraging local talent is something we are really passionate about. 

Our next Raw Chef evening on 21st March is to highlight a local talented Chef Jonathan Harvey. Currently working as a Private Chef, Jonathan has previously worked at Jamie Oliver's Fifteen in Cornwall as well as having a small french style bistro on a farm. This part of Jonathan's career was a special time, he used the produce straight from the farm in the bistro, designing and cooking the menu around the food available.

Jonathan like John is always trying to learn more about the health and nutrition of the food he cooks and enjoys preparing food that is good for you.

We are really excited to collaborate with Jonathan and can't wait to taste the menu he will design!

To reserve a table on 21st March click here

Nutrition

Shouldn't we all understand the benefits of what we are eating??

I think so.. I realise I still do not know enough and I have started having weekly sessions with local nutritionist. I am continually amazed at how much there is to learn, this week I learnt about the benefits of a high fat diet especially for someone like me with a brain injury.  The way our body processes healthy fats by turning them into Ketones which our brain's love. Just one benefit is that Ketones are a more efficient source of energy per unit oxygen than glucose. Burning Ketones may be an essential part of maintaining the health of aging brain cells because brain cells tend to lose their ability to use glucose efficiently as fuel over time.

Less than a week of adapting my diet slightly and I am feeling more alert and awake already!

There is scope for us all to continually educate ourselves about this important subject, after all its one of the most important areas of our lives surely? FOOD.

Are you interested in learning more? I highly recommend the knowledgeable Melanie Ryan, she can be contacted via her website here.

John cooks with Masterchef contestants

Cancer affects so many of us, whether it is you personally a family member or a friend most of us have a story.

This guy Billy a Masterchef finalist from 2016 has his story to add to the mix now. He had a lump on his neck that he ignored for years which turned to cancer. He is thankfully okay now and after months of treatment is on the road to recovery.

To mark World Cancer day Billy and Jack will be holding a 24 hour supper club to aim to raise £12,000 for their chosen charity, Cancer Research UK. What is important to Billy is raising awareness, his message is clear, don’t ignore it! Get it checked out.

Starting at 11am  on Saturday 3rd February the aim is to serve nine consecutive sittings  throughout the 24 hour period including brunch, lunch, dinner and late night supper, finishing at 11am on Sunday 4th. Each sitting will last 2 hours and include 3 course, nibbles and of course drinks all taking place at at Plum + Split Milk, at the Great Northern Hotel, Kings Cross

They will be joined by friends who will help along the way, including MasterChef 2016 winner Jane Devonshire, chef and author Sophie Michell, Plum + Spilt Milk’s Mark Sargeant and Mike Denman, Jackson and Levine’s, Laura Jackson and of course me! John Lawson.

It is set to be an amazing event and I am excited to be part of it. If you fancy something a little different then come along, tickets are available from the link below.

Tickets and more information here

Christmas at FOOD

I have visited many cities and countries at Christmas time but none are quite like England for the festive season.

Christmas seems to be the one time of the year everyone embraces eating seasonal produce, sprouts, cabbage, meats such as turkey and goose.

At the restaurant this December we have some amazing seasonal produce featuring on the menu. The slow dish will be turkey, but not just any turkey, of course this is FOOD after all. These are organic free-range Essex turkeys. They are going to be good! We buy directly from the farm who share our ethics for sustainability and welfare.

I have also managed to incorporate some classics into the menu such as bubble & squeak, which is an all-time favourite for me, reminds me of family boxing day parties.

There will be a medley of vegetables from Sarah Green organic farm, including the much loved brussel sprout, these are organic, local and freshly picked which shows in the flavour and texture of the sprout.

This rich seasonal menu will be paired with wines to complement each course and complete the experience.

We still have some tables available during December, to check availability and to reserve click here,