Anna Haugh on MasterChef pros and the next move for Harts Group, here is the latest hospitality news from the CODE Bulletin

Catch up on the latest industry news stories of the week from the CODE Bulletin

Upstairs at 23

The Guinea Grill to launch set menu option in former Pizza Express. Read more here…

Tutto

The restaurateur Razak Helalat is building a mini-empire in Brighton, having already opened the Coal Shed, the Salt Room, and Burnt Orange in the seaside town. Next will be Tutto, a classical Italian with chef Mirella Pau, formerly of Cafe Murano and Padella, in charge. The 80-cover restaurant, in a 1930s building that was once a bank, will be in good hands: Pau was born in Sardinia to a family of restaurateurs and so grew up cooking. She also trained as a sommelier at the age of 16 before studying at Milan’s famous Accademia Gualtiero Marchesi. An announcement said: “Tutto – meaning ‘all’ – is inspired by traditional Italian dining culture and aims to bring together all of its best elements, focusing on simple quality and the Italian experience in equal measure.” Tutto will open in June and could well become a destination.

Produce and realism

In Abersoch, north Wales, is The Dining Room, a 20-cover bistro run by chef-owner Si Toft. He describes himself as a “one man band”, with only a handful of casual staff that work in the busier summer season. With food prices rising, Si, originally from Manchester, tells CODE how he sources good produce – realistically, and without being overzealous with the hyper-fashionable localism and seasonality prevalent in the industry today. Read Si’s thoughts.

Harts Group

Wines will start at £6.50 a glass at Bar Daskal, a new Spanish-style bar from the Harts Group launching in June at Borough Yards. More promising still is the sherry from £7.50. There will be a Fino, a ‘Hart Bros’ Manzanilla Pasada en Rama, an Amontillado, and a Palo Cortado. The cocktail list will include the “Fuck it Ducky”, made with Xoriguer gin, Fino, fresh tomato, and spices. Estrella Galicia for the gentler times. Snacks to line up will be gildas, AA anchovies, mojama (air-dried tuna), and varieties of Ibérico ham. Cheeses too.

Dinner and drinks

Our industry is still facing a staffing crisis and operators are continuing to find novel ways to recruit. At the Vineyard at Stockcross, potential chefs have been invited to experience a free four-course meal, complete with champagne and canapes, The Caterer reported. The invitation is open to qualified and suitable chefs who are “looking for a new opportunity or are interested in starting an apprenticeship in the kitchen”.

Fish

The Sea, The Sea Hackney is set to launch its ‘Seafood School’ this month, featuring a series of masterclasses aimed at giving consumers an insight into seafood cookery, as well as making best use of lesser-known species. No skills or experience necessary – just a keen interest in cooking. The first class is on May 14 and will focus on nose-to-tail fish preparation using catches from West Country day boats.

Anna Haugh

Anna Haugh will replace Monica Galetti for the next series of MasterChef: The Professionals. Haugh, who owns the excellent Myrtle restaurant in Chelsea and is a regular face on Saturday Kitchen, said she is looking forward to starting her new role. She told CODE: “I’m very proud to become a judge on MasterChef: The Professionals. I love to see chefs blossom and grow. It will be a privilege to help and encourage the next group of chefs to fulfil their potential.” The BBC programme’s executive editor David Ambler said: “Anna brings a wealth of culinary expertise and experience to the competition, and we’re delighted to welcome her as a judge.”

Leonardo DiCaprio

Leonardo DiCaprio has become the latest celebrity to back the plant-based restaurant chain Neat Burger. The Hollywood actor joined as a ‘strategic investor’ in the company’s latest round of fundraising, and there are plans to accelerate a long-planned expansion worldwide. DiCaprio said: “Disrupting our food system with sustainable alternatives is one of the key ways we can make a real difference in reducing global emissions. Neat Burger’s pioneering approach to alternative-proteins is a great example of the type of solutions we need moving forward.” The plant-based chain, which has also seen investment from Lewis Hamilton, said it expects to have 42 sites around the world by the end of this year.

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