Winter Wines

Moving towards the colder months in the year, flavours are getting heartier and sauces richer. Whether heading out for a meal or curling up on sofa many feel these experiences are completed with a treat such as a glass of wine. There is no point in having just any old plonk so here are some recommendations for Wine Winter Warmers from our wonderful local Wine Supplier Vino Vero (a few doors down at 110 Leigh Road). Cheers!!

Casa Gran 'Arenal' - £18.95

The top wine from one of their favourite Valencian growers. It's taken from their oldest vines which produce really intense flavours of black fruit and warming spice.

Les Eminades 'Sortilege' - £17.95

This is a big meaty wine from the far south of France. The vines are right next to some truffle oaks which seems to impart an intensely savoury character to the wine.

Herdade Sao Miguel 'Ciconia' - £9.50

For a great value autumnal wine you can't do much better than Herdade Sao Miguel's 'Ciconia' from Alentejo in Portugal. It's a hearty blend of Touriga Nacional, Syrah (Shiraz) and Aragonez (Tempranillo).

Chateau Coujan 'Bois Joli Blanc' - £13.95

When I think of autumnal whites I want a richer, softer style and my top pick is Chateau Coujan's 'Bois Joli Blanc'. It's a ripe, rounded blend of Grenache Blanc, Rolle (Vermentino) and Roussanne which tastes of lemon curd and is perfect with a roast dinner.

The Kitchen team head to the Farm

We often talk about how being in Leigh-on-sea is great for access to the sea and countryside. We are particularly lucky to have Sarah Green's Organic Farm in Essex. They supply all the seasonal fruit and vegetables for the restaurant. 

Find out more about the farm and getting fresh local vegetables here

My Life After

When it happened, it was a shock of course waking up in hospital and being told I had a brain tumour.

The day before I had been leading my life; at the height of my career, a prestigious restaurant it the largest hotel in Australia, I had my first chef hat (Michelin star) and was working towards my second.. Australian ambassador for Moët Chandon and so much more.

Then I was a brain tumour victim.

But what I did not realise then was how my life would change forever.

After the biopsy and then the removal of the tumour, after 3 months of rehab. I was discharged. Initially I felt free, no longer an inmate in hospital I was able to walk and talk and I was grateful. But really my recovery had only just began. 

It was or rather it is a slow growing tumour so it can come back at anytime. This, I found hard to deal with. People kept on saying how good I looked, and I did. I was eating super healthy food to aid my recovery, I had lost weight, exercising daily and the staples in my head removed - I looked amazing!!

When someone has a leg injury and is walking around with a limp we have sympathy, we make allowance for them being slower, we give them our chair, we understand they cannot walk as far as us. We can see they are not the same.

No one could see my injury, all they saw was this healthy fit John, I look better and they thought I was the same.

I suffered brain damage as a result of a bleed on the brain during the biopsy coupled with the removal of the mass, I was far from the same.

At one point I could not even make a cup of tea, chop a carrot or fry an egg.

Luckily the cooking part of my memory came back!  But I have been left with long term brain damage and it’s been the hardest part of my recovery trying to learn to live with it. I had to change my life and develop strategies to help me function. 

The mass was located in the front left area of the brain which is your problem solving , I find it hard now to solve problems, I’m not as sharp as before, I have to sound out my reasoning and take my time. My memory is damaged, I have to write everything down. I can only do one thing at a time and listen to one person talking to me about one subject, anymore than that and you have completely lost me! 

At the beginning I was confused by my injuries I was annoyed with myself, why can’t I do it?? Why can’t I rise to that challenge and execute it like before.

And then I started to learn to live with it, I would not be beaten by this but equally I was not the same anymore. I cannot handle the same stressful environment, so working has I had previously was not an option.

I read lots of books to help understand my condition and learn to live with it.
Living Low Grade - by Gideon Burrows
The Mind Gut Connection - Emeran Mayer

So when I am asked why did I return from Australia when I had it so good, this is why. I need people around me that I trust and can support me, they understand my injury and the limitations it has left me with. If it wasn’t for that love and support I would not have the restaurant and be telling this story. My restaurant is my recovery. It’s a dream come true, I can use the strategies I have developed in my kitchen, working my way, sharing and educating people through my food.

So now you know, if I forget your name, don’t take offence, blame it on the brain tumour! 

Health & Wellness, one of our biggest passions

We have a number of passions at the restaurant that inspire and drive us. Excellent produce, delicious food, amazing wines, great service…they are all obvious.

Health and wellbeing are also at the heart of everything we do, and an important contribution to that is our association with Brain Tumour Research Campaign and our continued fundraising for this cause.

Last month I undertook a true challenge, to cycling from London to Brighton to fundraise. Every evening 10% of all gratuity given from our guests also goes to this worthy cause.

So why this charity in particular? For those of you who may not know, I have first hand experience of this awful illness. On 18th May 2015 suffered a major seizure caused by a slow growing tumour. A MRI, CT scan and biopsy revealed a low grade 2 diffuse glioma. In the August of that year I had a successful craniotomy to remove the mass.

I was lucky to receive such good treatment so quickly and to have a great team to aid my rehabilitation. This experience deeply affected me and motivates every decision I make.

My tumour is slow growing so could come back at anytime, everything I do is about reducing my risk of having this mass return and living a healthy and vibrant lifestyle.

With all that in mind, of course I would support a charity which is so close to my heart. However this goes beyond my experiences, this is a disease that affects many more people than is acknowledged and the importance of research for the future recovery rates cannot be pushed to one side.   

Today, brain tumours are the largest cancer killer for children and adults under the age of 40.

For the most part this is due to the lack of funding that allows researchers to do the necessary work to limit the danger this cancer possess. Even if a certain type of tumour is known of, the progressiveness of treatment can help limit the detrimental and sometimes debilitating effects of surgery, radio and chemotherapy. Improving research will not only help the diagnosis of tumours but also enable more effective, efficient and less invasive ways of treating tumours. Cancer isn’t an issue that solely impacts the person with the illness but all of those in their network and support system, their friends and families.

Improved understanding helps this whole system comprehend and deal with this catastrophe better, hopefully with an increasingly positive outlook. The only way to improve this situation is to increase public awareness and do our bit to boost fundraising. Beyond the research element, BTRC (Brain Tumour Research Campaign) is a great charity that never uses the money raised to fund administration and advertising and so you can be sure that 100% of net donations go to donations into research.

Stay tuned for more ways the Food by John Lawson team will be contributing and, of course, feel free to donate!

Catch of the Day

As with all of our ingredients, we are always excited to exhibit the wonderful local produce available on our doorstep. Being located in Leigh on sea, we are right by an excellent fishing industry and are able to enjoy only the freshest fish throughout the year. We feature fish as it has a wealth of health benefits that are important to brain health and development as well as the rest of your body. Choosing to only have wild fish rather than farmed fish ensures we only have food that has the optimum amount of nutrients to offer and is less likely to contain pollutants. 

I am always surprised by guests reactions when we say that our fish is fresh from the Estuary. It is easy to understand why some people are taken aback by the prospect of eating Thames fish when you recall that is was only back in 1957 that the Natural History Museum declared the river biologically dead. During the Second World War many of the Victorian sewage systems that allowed wast to be redirected away from the river were damaged. As a result, all sewage from the overpopulated city ran into the river. Bacteria responsible for breaking down waste uses oxygen in the process. Oxygen levels were depleted in the river meaning no biological matter could survive. The river had been suffocated. As the country began regeneration after the war, improvements began to be made to sewage systems. 1970’s and 80’s saw a higher awareness of pollutants such as field run off (another reason to go Organic!) and the negative effect they have on ecosystems. For the first time, the river wasn’t being relied on to take waste away from the city, rather waste was being diverted away from it. Today, there are almost 125 species of Fish in the River Thames itself, up from nearly none in the 1950’s. They naturally returned to the river, no species was reintroduced from conservation, they came back on their own. The result is a whole healthy ecosystem that has returned to our doorstep.The diversity of species in the river and sea fish in the Estuary is astounding and allows us to offer a wealth of choice. Mullet, plaice, whiting, rock eel and bass are all widely available. Even Salmon has been found to have returned to the river up towards Hampton Court although it will be a while for numbers to return to the extent they can be fished. 

Beyond the choice, we can ensure the best flavour from our produce as it comes straight from the water for you to enjoy with us! It just goes to show that looking after our environment is the only way for it to look after us in return.

The FOOD Apprenticeship Scheme

It's underway! John is so pleased to give two very keen young lads a chance to learn from him in the kitchen. Plus our more experienced lady of the kitchen Susan is doing a day a week at the amazing Westminster Kingsway Catering College.

John is experienced in training up young chefs and passing on his passion for food. Whilst Executive Head Chef at no 8 in Melbourne John had a team of 20 kitchen staff of which there were 6 apprentices.

Some of the great catering colleges here in the UK have closed, giving less opportunity for training the young wannabe chefs. Restaurants are encouraged to take on apprentices and do the training all on site in their kitchens. Which is exactly what we have done here at FOOD, assessors come in on a monthly basis to monitor their performance and set coursework. This gives them a hands-on training opportunity whilst being paid, which has got to be more appealing! 

Billy joins us from Osbournes, Leigh-on-sea, where he has just completed this level 1 & 2 apprenticeship in fishmongery and is now working under John's watchful eye to complete his level 1 & 2 in food preparation.

Jasper is joining us straight from school, he has been working in the kitchen over the summer washing up. This is exactly how John's career started, so we are hopeful Jasper will go on to great things.

So watch this space, we will keep you updated with their progress and maybe one day you will be eating in their restaurant!

Ditching the Dairy

At the restaurant we are constantly looking at the ways in which we can enhance the amount of nutrition in the food we serve. There is a few ways in which we really try and get the best from our food. Whether it is using produce in its prime (organic, ripe, seasonal and fresh) or choosing ingredients for their advanced nutritional benefits. Another way in which we try and achieve this is by removing, for the most part, dairy from the restaurant. I have found a multitude of positives to using plant based alternatives to milk, cream and yoghurt that I felt it was really important to bring the ethos to the restaurant too. 

• Cancer prevention- There is no sugar coating this benefit of avoiding dairy. For animals to be able to produce milk on a commercial level they are injected with growth hormones throughout their lives. These hormones make the cows develop quicker and make more milk. Although the ingestion of these hormones has not been show to cause cancer, it has been suggested that it may promote the grow or regrowth of cancer in the body. For me, it isn’t worth having anything in my system that could jeopardise my health.  
• What is in my Milk- The growth hormones given to cows and the increasing mechanisation of farming techniques has another side effect to dairy. Over milking cows and demanding more from animals means that most dairy cows suffer with infections in their udders called mastitis. Milk contains white blood cells from the cow to you. If an infection is present (such as mastitis) those white blood cells will carry it with it. It won’t make you sick or unwell but I’m not keen thinking of drinking cow pus! 
• Talking of the cows- it is impossible to take a product from an animal and not realise there is likely to be an element of cruelty. More and more there has been a lot of focus on the negative treatment of dairy cows and the detrimental affect that the industry has on these gentle creatures. Cows are inseminated constantly to induce pregnancy. The calves are removed from their parents and considered a by-product of the industry. As a result male calves are destroyed within a few days of being born while female calves are reared on growth hormone rich synthetic milk so we can have their mother’s. Humans are the only animal on the planet that consumes another animal’s milk and the more I think about it, the odder it seems.  
• Nutrition- Where do cows get all the nutrients found in Milk? Plants… So why don’t we go straight to the source? There is nothing found in Cows milk that cannot be found in plant based alternatives such as coconut milk, soy or almond milk/cream. Nut based milks are an excellent source of amino fatty acids, B vitamins and omega 3 (of course there is a huge range of plant based milks with a variety of differing benefits). I don’t need the same nutrition as a baby cow, they are huge! Many people believe this is part of the reason for the increase in Lactose intolerance.  
• Environmental benefits- There is a general assertion that animal agriculture is a huge driving force for environmental change and the production of greenhouse gases. Deforestation for grazing, water use and emissions from the cows themselves all have a negative impact on the earth not to mention the carbon footprint from distribution.  
• Adding invention and adventure to cooking- It may seem strange to say that eliminating a very diverse product has opened up culinary options to me but the process of replicating flavour, texture and quality is something I truly relish. It has made me look at a much wider repertoire of ingredients and techniques which ensures constant development and growth.  

Shopping Local

To be able to create the best dishes possible, it is so important that I am able to use fresh, organic and premium produce. When you have amazing products their goodness speaks for itself. It is the only way I can put up plates of loveliness each evening. When looking for the best, it isn’t just ensuring it is organic but also that it is fresh and at its prime. It may seem quite obvious but one way to make sure I have seasonal, sensational fruit, vegetables and meat, is to make sure they don’t have to travel a number of miles to get to the restaurant. The window of opportunity where food is best can be quite narrow and having everything close by means that I can capitalise on that time.  Although the goodness of the produce is, of course, at the forefront of my mind,  there is a host of other reasons why shopping locally will always be beneficial. 

• It’s ecological- well-being is so readily at the forefront of our minds at the restaurant and this isn’t just focused on food and health. It is also looking at the bigger picture and how we can be a bit ‘greener’. Limiting our carbon footprint by lowering the journey produce has from farm to plate supports this perfectly.  
• Champions Essex produce- As a county with a coastline, warm climate and moderate rainfall, we are in a place that can nurture a vast variety of elite produce that we are incredibly proud of. We are able to source beautiful wild fish from the Thames Estuary and sensational meat (from happy organic animals) from pastoral farms in the open countryside.
• Supports the local economy- Research has shown that for every £1 spent within the local community 63p stays in the local compared to 40p when you shop at larger businesses. Having a local business myself, this is good news!!
• Personalised service- I have a much more personal service from my suppliers. This is integral to me being able to produce something sensational. I am able to communicate exactly what I need and when, or if I can’t get something, what alternatives I can have that are available seasonally and are at their prime. My suppliers are incredibly passionate about what they do andhave a a lot of pride in creating the best for us. They have a wealth of expertise they are happy to share so always help to inspire and educate. 

Why Omega 3 makes us so happy. It’s a no brainer.

Right at the very heart of what we do and achieve in the restaurant is health and well-being. We serve wholesome, healthy produce on every plate (or bowl!). Considering what foods give to us beyond a full stomach, is the smart way to ensure we are enriching and positively nurturing our bodies to boost health. When I’m creating a dish, every element is looked at not only for what it delivers in taste and texture but also in nourishment. One nutrient I am always keen to champion is Omega 3. Omega 3 fatty acids have been linked to benefitting an array of conditions from heart disease to rheumatoid arthritis, cancer to strokes. Our bodies can’t function without this amazing little booster. Omega 3 fatty acids promote our metabolism, so help us digest other vitamins and minerals better. It also features in cell walls, keeps the nervous system functioning, keeps cholesterol in check and reduces inflammation throughout the body. All of these functions allow our bodies to run efficiently and without limitations or hesitation, essential to maintaining and improving our health. Fatty acids are considered integral “brain food”. 60% of your brain is made up of fats and so replenishment of this nutrient is key to maintain its functioning. Several developmental conditions such as ADHD and autism are treated with Omega 3 supplements and research has shown that mental health is improved with the increase in the fatty acid (thats why these goodies make us so happy).

Omega 3 is considered to be an “essential” fatty acid because our body cannot produce it on its own, it needs to get it from our fuel, food! Foods naturally high in Omega 3 include nuts, chia seeds, hemp oil, flax seeds, fish oils, leafy greens, wild rice, veggies in the cabbage family, berries and beans. Not only do the inclusion of these ingredients add brilliant bites of taste and texture to my dishes, they also benefit your body and that, to me, is a wonderful win-win.
 

It’s Time To Talk About Wine…Naturally!

Wine has been an accompaniment for food for thousands of years and as with everything at the restaurant Food, it is something we take pride in carefully considering. Not only do we look at choosing the wine with the best taste but also the wine that can benefit our bodies the most. It may seem like a foreign notion to consider wine “healthy” but there are a wealth of positives to consuming Natural wines. As with the term “Organic” for food, in the past, the word “Natural” wasn’t needed to define wine. All wine was Natural by virtue. However with the demand for more wines of a given style, winemakers were forced to look at ways to make their product more profitable and consistent in taste and style from one bottle to the next. To achieve that, more techniques were developed to stabilise wine and slowly but surely more flavourings, additives, filtration and chemicals were added. 

Natural wine is wine that has been made without the use of chemicals and have little in the way of technological intervention. By definition all Natural wines are grown Organically or biodynamically. It isn’t just that the wine doesn’t contain chemicals that makes it interesting, beyond that, Natural Wine is ALIVE and contains a host of benefits for our systems and wellbeing. With an abundance natural yeasts, bacteria and colourful compounds, Natural wine feeds the good bacteria in your gut and produce some wonderful health benefits for you by enhancing your microbiome. Just some of the highly beneficial nutrients are 

Probiotic bacteria- this forms in wine as it ferments. A lot of commercial wines filter out all the bacteria to stabilise the wine where as natural wines keep them all in. Probiotics attach to the intestinal wall to protect it from pathogens such as E.Coli.

Polyphenols- the colour compounds in red wine contain the antioxidants that feed the good bacteria in your gut and reduce the harmful bacteria. Increasing these bacteria improves the production of positive hormones such as Serotonin which can reverse instances of depression and anxiety.

Resveratol- This is an antioxidant found in grape skins that makes mice leaner by balancing their gut.

Saccharomyces cerevisiae- This is a wild yeast that helps to increase the absorption of nutrients and minerals such as zinc, magnesium, calcium and iron.  

Flavanols and red wine aroma compounds- These protect brain cells from dying. Studies have shown that moderate red wine consumption wards off Alzheimers Disease in mice 

So, we can’t think of more reasons to pass the bottle and say “Cheers”!