SCOTTISH CHEF OF THE YEAR, TONY SINGH, CALLS UPON AMIBITIOUS CHEFS
The award-winning chef launches the TransPennine Express ‘Where Next Project’ – a unique mentorship scheme to select and nurture the North and Scotland’s hottest talent
As a chef director for a number of award-winning restaurants in Scotland (including Tony’s Table, Roti and more recently Oloroso), Tony Singh is inviting culinary connoisseurs to partake in the TransPennine Express (TPE) Where Next Project – a four-month mentorship scheme in which Tony will be pivotal in nurturing the current crop of talent. Tony is calling upon passionate individuals who have an ambition to work in the food & drink industry to join this once-in-a-lifetime opportunity to learn about culinary innovation. 4 in 10 Brits have said they wouldn’t be where they are today if it wasn’t for a mentor giving them a big break. Could you do with a helping hand to get into the food & drink industry, well you have until 9th June to apply.
Tony was selected as a Where Next Project mentor by TPE due to his intrinsic pride in his Scottish roots, his contemporary spin on Scottish cooking using local ingredients with a spicy Indian/Asian twist (such as his signature dish, haggis pakora), and his commitment to furthering the North and Scotland. Tony will select the ‘Future Stars’ based on their talent and ability to help contribute to the cultural vibrancy and economic growth of the region TPE serves.
Tony has launched the Where Next Project alongside two additional North and Scotland success stories, Lancashire-raised BBC 6Music breakfast show host, Shaun Keaveny, and Leeds-born neon artist, Julia Bickerstaff.
After drawing up a shortlist of twelve, the three Where Next Project mentors will then help choose the six final Future Stars who will complete the mentorship scheme, and launch their showcase event in September. One of the key components of the application process will be where potential Future Stars can post a link to any previous work – be it an online portfolio, signature recipe or weekly podcast.
The scheme will culminate in a showcase event in September, where the fruits of each Future Star’s Where Next Project mentorship will be showcased on one of the TPE route on either a platform or one of the iconic locations on the TPE route. The mentor and their respective Future Star will combine to ensure all comes to a spectacular close in the form of food markets and pop up restaurants, live platform-side broadcasts and even al-fresco exhibitions – all of which will provide a platform for the Future Star to progress.
The success of the Future Star won’t be wholly dependent on the mentor however, TPE’s vast and influential network of partners will be pivotal in driving forward the ‘Where Next Project’. Once Future Stars are chosen, TPE will look to engage partners who can give them further insight and experience, whilst also building connections within the region for our Future Star to kick start their dreams.
Sue Whaley, HR Director, TransPennine Express:
“Having won the rights to be the intercity operator of the North and Scotland, we are determined to provide an outstanding service the North can be proud of but also be a company that helps champion, showcase and nurture the region’s talent.
We know there is a deep rooted intrinsic pride amongst the regions TPE serves and we want to tap into this. We want to celebrate the diversity and differences, and ultimately grow the region and help develop the people within it – something which the Where Next Project delivers.
We are proud to have mentors of the calibre of Tony, Shaun and Julia involved. They share our vision for the north, and commitment to championing those within it.”
TV chef and Where Next Project food mentor, Tony Singh, said:
“I have always heralded the brilliant local produce and innovative restaurants in Glasgow and Edinburgh in particular. This said, if I can inspire someone to contribute further to what is already an incredibly vibrant scene across the whole of the North and Scotland, I will be a proud man. The Where Next Project is the ideal opportunity for a driven, food-obsessed entrepreneur to have their vision showcased in such an exciting way.”
Want to give one of Tony’s recipes a try, well how about Haggis Pakora?
Haggis Pakora with Lime & Malt Mayo
Here is a great twist on our National dish, We have been using this recipe at Oloroso & Tony’s Table restaurants since we opened and it is a firm favourite with our customers. People always ask for it when they are booking large parties as a canapé. We use Haggis from Campbell Prime Meats which is fantastic as it has the right amount of spice in it.
250g Haggis rolled into small balls and frozen
150g Neeps (Rutubaga) diced and cooked
150g Tatties (Potatoes) diced and cooked
250g GARAM Flour
30g Chopped Chives
15g Chopped Thyme
1 measure of whisky
Lime & Whisky Mayo
200ml Thick Mayo
Juice & Zest of 2 limes
1 teaspoon Tamarind Paste
25 mls Singleton
Place flour in a bowl with the herbs, seasoning and whisky. Add water to make a thick batter. To this add the haggis, neeps and tatties and deep fry for 4-6 minutes take out and drain on kitchen paper.
To make the mayo, place the mayo with lime juice & zest in a bowl and mix with lime juice and tamarind paste. Then re-season with sugar to get a balance of sweet, sour and tartness.