Rupert Rowley, Head Chef at Fischer’s Baslow Hall, is one of the participants in an event based on the 1981 hit Hollywood movie starring Burt Reynolds, The Cannonball Run.

The culinary version of the mad-cap car dash – Cannonball Run 2012 – has been organised by Visonarydining.com to raise money for Hospitality Action, the primary benevolent fund for the UK Hospitality Industry.

At midnight on April 1st 2012 two BMWs filled with 10 national food critics will set off from John O’Groats, whilst at the same second two BMWs filled with 10 chefs will set off from Lands End. Their mission is to see which team can dine in the most Michelin-star restaurants in 48 hours.

Followed by a TV film crew the teams will travel non-stop day and night dropping into restaurants at all hours just to sample a tasting dish before dashing back to their cars and driving (within the speed limit) to their next restaurant.

The event is in support of Hospitality Action, the benevolent fund for the UK Hospitality Industry, with the aim to raise £10,000 from online pledges.

Rowley comments “It is a great honour to be asked to take part in the challenge and support the work of Hospitality Action. The opportunity to visit several Michelin starred establishments across the country and share the experience with fellow chefs will be amazing.”

Gordon Cartwright, Managing Director of visionarydining.com explains the background to the event. “Apart from raising money for charity it provides a great opportunity for professionals to network on a level not previously explored. It’s also a great opportunity to celebrate the extraordinary standards of cuisine that exists today in the UK”.

Donations can be made by visiting www.justgiving.com/visionarydining.

We have tables available at lunchtime on Tuesday 14th February. Our Taste of Britain menu and lunch menu both feature wonderful seasonal cooking and are available from 12 noon.

We are now fully booked in the evening for non-residents. Why not totally spoil the person you love with our Valentine’s Break including a glass of champagne each, handmade chocolates, dinner and luxury accommodation…… Click here for more information.

Ring 01246 583 258 for more information.

N/B: Our Menu of the Day is not available in the evening of Tuesday 14th February.

Our staff will be on hand to show you around and answer your questions along with local Florists, Photographers and other specialists all happy to offer advice without obligation.

Confirmed exhibitors:

Darling Buds

Celebration Photography

Flora

Steven Bradshaw Photography

Chocolate Art

Layers Cakes

Sister Clothing

Lynda V. Price

UK Harpists

The Abbots Bromley Soap Company

Please register your interest by calling 01246 583259.

All guests attending the “Wedding Open Day” will receive a 10% discount voucher to be used at our sister restaurant Rowley’s. View their menus on their website or call 01246 583880 to reserve a table quoting “Fischer’s Wedding Open Day”.

Our popular gift vouchers can be requested for any monetary amount to cover the cost towards a special lunch, dinner or even a luxury night away at Fischer’s.

The ideal solution for the ‘person- who-has-everything syndrome’. Select the monetary amount and wording and we will print a gift token for you to personalise & present with a copy of our brochure.

Telephone 01246 583259 to request yours today….

We scored 9.33 out of 10 for our food which is excellent! For those who didn’t see it, our comments were as follows:

Max Fischer opened his splendid country-house hotel 23 years ago. The kitchen is now in the expert hands of Rupert Rowley, who has worked under Raymond Blanc and Gordon Ramsay. Technically sharp while remaining a “big fan of the classics”, Rowley brings a sense of humour to the task: the bloody-mary jelly he served with crab is seasoned with Henderson’s relish rather than Worcestershire sauce, in honour of his native Sheffield.

Diners’ Verdict: “A real class act”; this lovely Peak District restaurant with rooms has gone from strength to strength in recent times, thanks not least to Rowley’s “locally sourced food with a modern twist”, which is often “outstanding”.

For more information please see www.thesundaytimes.co.uk/thefoodlist

Also look out for “The Bordeaux Wine Council’s publication – Star Recipes” supplement in The Sunday Times on 13th November. Rupert has featured a recipe of Derbyshire Jacob’s Ladder glazed in Ardbeg Whiskey and suggests a Bordeaux wine to complement the dish.

Derbyshire Jacobs’s Ladder glazed in Ardbeg Whiskey

Please support our team “No Cash No Tash” involving Head Chef Rupert Rowley, Sous Chef James Burgess, Matthew Cross, James Payne, Charlie Duffy, Head Chef at Rowley’s Tom Samworth and Max Fischer.

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces in the UK and around the world. The aim of which is to raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.

Click here to donate

Thank you!

Rupert Rowley was commended with fantastic comments such as “impeccable sourcing, stunning technique, invention and an abundance of rich, deep flavours” and “real stopstopper” while the “the top-drawer wine list oozes class on every page”.

On the 20th October 2011, 10 of the best chefs in the UK including Rupert Rowley will be cooking the meal of a lifetime… 

On the evening, the chefs will be going head to head in a competition inspired by visionarydining.com in aid of Hospitality Action, the Hospitality Industry’s benevolent fund designed to help hospitality professionals in crisis. This unique competition has been a year in the making thanks to 10 competitive heats that took place as far south as Westminster College in London and as far North as the Lakes Hotel School in Kendal.

At each regional heat a leading UK chef introduced 16 hopeful competitors to 3 dishes from their own nationally acclaimed restaurants. After a 3 hour training session each competitor then went onto compete to recreate the dishes exactly as mentored. The winners from each heat will now accompany their mentor in the Visionary Chef of the Year Dinner on the 20th of October 2011.

Managing Director Gordon Cartwright explains the purpose of the annual event. ‘It’s like the X Factor for professional chefs at every level. We’re looking to discover and celebrate innate skills in individuals who benchmark their ability with the best in the industry. This allows aspiring chefs to understand the potential of their career for what it really is.’

The prize for the winning competitor will be to dine in any restaurant in the world, including flights. Simon Rogan, Chef Patron of L’Enclume in Cumbria, and one of the celebrity chef mentors on the night expresses his enthusiasm for the scheme. ‘Not only do the competitors learn from top chefs but if we can unlock dormant world class talent whilst helping an important charity, and share that experience with the public, then everyone is a winner’.

The venue for this glamorous dinner will be the Lakes Hotel School, Kendal in Cumbria, who recently received an ‘outstanding’ citation from Ofsted, a rating only a handful other colleges in the UK have achieved in 2011.

Robert Marshall-Slater, Director of Hospitality at the Lakes Hotel School is not only relishing working with 10 world class chefs for a day, but agrees that serving a 10 course tasting menu which includes 1500 dishes over a six hour period is not without significant challenge. ‘Allowing our students to work alongside industry greats gives us all a real buzz.

Winning the tender to host this event is a great honour that sits alongside the ambitions that we as a college set ourselves.’ The winning chef on the night will be judged not only by the diners present, but also by a world class judging panel headed by former Chief Restaurant Inspector of the AA, Peter Birnie, who’s brief on the night will be to work with industry icons such as Sat Bains, Monica Galetti (Snr Sous Chef at the 2 Star Le Gavroche and Judge on Master Chef the Professionals), Dr Tony Blake (World renowned expert on flavours at Firmenich, the Swiss flavouring and perfume company) and Vicky Endersen, Head of Flavour research at MSK Ingredients. Head of Judges Peter Birnie explains what his team will be looking for on the night. ‘The winner on the night will demonstrate a natural visionary culinary philosophy that showcases clear natural vibrant flavours, flawless textures and high levels of intuitive skill. Ultimately, the winning dish will provide a WOW factor and be memorable.’ 

THE CHAMPIONSHIP MENU

SOUP

MICHAEL LIPSCOMBE & CHRIS HORRIDGE

CARROTS

DAVID SIMMS & SIMON ROGAN

2050

ANDREW POSSLETHWAITE & CHRIS HOLLAND

THE SEA

TOM LAWSON WITH RUPERT ROWLEY

JAPAN

NICK EVANS WITH MICHAEL WIGNALL

FLIGHT

GARETH BEVAN WITH KENNY ATKINSON

GAME

ROHAN NEVINS WITH AIDEN BYRNE

4 LEGS

STEVE SMITH & HEAT WINNER 10

CHOCOLATE

JOHN KILLINGTON WITH ANDRE GARRET

APPLES

DEREK DONALDSON WITH ALAN IRWIN

£125 per diner including wines.

Dress Code -­ Black Tie. Champagne & Canapés 4.30pm. Carriages Midnight.

For Tickets, please book online at www.visionarydining.com or contact the Lakes Hotel School at Kendal College on Tel: 01539 814700

Gino di Campo came to our sister restaurant Rowley’s earlier this year to film an episode of his new TV show “No Taste Like Home”.

3 amateur chefs took over the kitchen for a lunch service and then served their dish to paying diners, before Gino chose the winning dish! This dish will be available at Rowley’s after the show has aired on ITV on Tuesday 1st November.