Head Chef at the Michelin-starred restaurant Galvin at Windows, Joo Won is the latest top chef to cook a Showcase Dinner at The Quays Restaurant in HMP Isis with learners on The RightCourse. The Showcase Dinner will take place on Tuesday 27th November 2018 and will feature a three-course dinner designed by Joo Won and Fred Sirieix, Co-Founder of The Right Course.
For more information about the Showcase Dinner, please click here.
The first Right Course showcase restaurant event took place on December 10th 2015 at HM Prison Isis in South East London, a category C prison for male young offenders up to age 30. A total of 20 offenders were selected to take part in the pop-up, 10 working front of house and the other 10 in the kitchen with Michelin-starred chef Chris Galvin. Fred presented his philosophy of service to the offenders, and then they were taught the basics of front of house service through role play, and the chef team joined Chris Galvin in the kitchen to prepare the meal.
The menu was a delicious French bistro three course meal, in keeping with the Galvin Restaurants, and was created using high quality ingredients, which were donated by Aubury Allen, Boulangerie de Paris, Buchannan’s cheesemonger, Daily Fish, Direct Milk, Fine France, Harvey and Brockless, John mower, Mash Purveyors, Severn and Wye, True Foods and Wild harvest. Guests enjoyed exquisite plates including a Galvin-cured smoked salmon, buckwheat blini, fromage blanc, dill oil and caviar, followed by a main of slow cooked ox cheek “Grand Mere”, pomme purée and haricot vert.
The offenders found the day a fantastic experience, learning many useful and transferable skills, and many hope to pursue a career in hospitality on completing their prison terms.
One of the young offenders who took part in the training said: “My family would be truly proud of me…I’m lost for words, I had no idea how much I would learn and enjoy.”
Grahame Hawkings, Governor of HMP/YOI Isis, said about the night, “We know that finding a job is one of the key factors that can help offenders turn their lives around on release, so for us to be supported with initiatives from employers to employ people as they are released from prison is fantastic. Many of them have excellent skills and have the capacity to be productive employees, and we are all grateful for the support that Fred and Chris are providing”.
To read more about Chris please click here.
Chris Thompson is a talented chef whose influences originate from his early childhood. Born in Grimsby and raised in Thailand, Chris developed a passion for cooking at a very young age. Under the culinary influence of his grandmother, who still inspires his cooking today, Chris enjoys creating unique Asian fusion dishes.
Having worked in some of London’s best restaurants, The Grove hotel, Maze by Gordon Ramsay and the Duck and Waffle; Chris has also been named Dan Doherty’s protégé. Currently working at Zelman Meats as a Development chef, Chris is learning a new craft and refining his style and technique. Fun things to come for this young chef, keep an eye on this one!
Chris delivered the showcase event for the launch of The Right Course on 21st February 2017.
Another showcase event took place on 26 April 2016 at HMP/YOI Isis, with top chef José Pizarro.
José Pizarro is a world-renowed chef and one of the most important Spanish cuisine ambassadors in London. José is the proud owner of Jose and Pizarro, his eponymous tapas bar and restaurant respectively, both nestled on Bermondsey Street, near London Bridge. José prides himself on quality, simple, seasonal cooking using the freshest possible ingredients.
His Spanish-inspired menu for the Right course featured Sautéed Beetroot with tarragon, blue cheese and toast pinuts; Mackerel escabeche salad with pomegranate and Pedro Ximenez vinaigrette; Ibérico Pork fillet, mash potato & piquillo peppers; Pan fried hake with salsa verde, clams, peas & chorizo; Grilled Aubergine stuffed with pisto & Manchego cheese; and Chocolate pot with salt and olive oil as a dessert.
To read more about José, please click here.