Northcote’s Obsession established in 2001 this year celebrated its 20th anniversary of this hugely successful gastronomic event over 17 nights.
This unique festival in the UK is known as one of the most prestigious, important and internationally recognised gourmet festivals.
The Obsession Line up
OBSESSION 2020
Churchill is proud to be a partner of Obsession 20. Established in 2001, Obsession is one of the world’s premier gastronomic events with guest chefs travelling in from all over the globe to produce a unique menu.
We are always inspired by the creativity in presentation on our plates and look forward to sharing ideas and inspiration behind the dishes.
Here are the dishes these stellar chefs prepared and presented on our Churchill plates:
LISA GOODWIN-ALLEN
NORTHCOTE
LANGHO, BLACKBURN
Lisa Goodwin-Allen, executive chef at Michelin starred Northcote, is passionate about using seasonal and locally sourced ingredients to incorporate her Lancashire roots into her creative dishes.
“Less is more for me. I tell my chefs that when they close their eyes and taste something, they should be able to say exactly what's in a dish.”
As proud sponsors of Obsession 20, we are delighted to showcase the food Lisa presented.
CORNISH MUSSELS With Buttermilk, Nasturtium and Petrossian Caviar.
Get the look with the Nourish Sienna Brown Deep Bowl.
GARETH WARD
YNYSHIR RESTAURANT & ROOMS
WALES
Owner of one of Wales’ most prominent culinary destinations, Gareth Ward is committed to creating an astonishing depth of flavour for his guests to enjoy.
Ward’s ‘ingredient led, flavour driven, fat fuelled, meat obsessed’ cooking has been widely recognised by a prestigious Michelin star.
As proud sponsors of Obsession 20, we are delighted to showcase the food Gareth presented.
CHILLI CRAB
Get the look with the Isla Shale Grey Wide Rim Bowl
RHUBARB AND CUSTARD
Get the look with the Bamboo Dusk Ride Rim Bowl
TOM BROWN
CORNERSTONE
HACKNEY, LONDON
Cornish chef Tom Brown’s debut restaurant Cornerstone made a huge impact when it opened in Hackney Wick in the spring of 2018.
The chef and restaurant were both showered with accolades, including Chef to Watch and Restaurant to Watch.
As proud sponsors of Obsession 20, we are delighted to showcase the food Tom presented.
BREAM TARTARE With egg yolk, seaweed and soy
Get the look with the Stone Agate Grey Coupe Plate
KIRK HAWORTH
PLATES
LONDON
Kirk Haworth's style of cooking focuses on plant-based, organic and wild ingredients. Influenced by his diagnosis of Lyme disease, he was forced him to re-think his own diet and to challenge conventions in the plant-based genre.
As proud sponsors of Obsession 20, we are delighted to showcase the food Kirk presented dish by dish.
BLACK TRUFFLE WAFFLE With Roasted Artichoke Skin Broth
Get the look with the Nourish Sienna Brown Deep Bowl
DARK CHOCOLATE GATEAUX With Coconut and Passion Fruit
Get the look with the Stone Peral Grey Coupe Plate
DIETER KOSCHINA
VILA JOYA
THE ALGARVE, PORTUGAL
Austrian born Dieter Koschina has been head chef of the gourmet restaurant at Vila Joya since 1991. His Michelin awarded cuisine is simple, full of aroma and focused on light ingredients that emphasise favour.
Koschina refers to his creative and spontaneous cooking as ‘John Wayne style’, shooting from the hip.
As proud sponsors of Obsession 20, we are delighted to showcase the food Dieter presented dish by dish.
KINGFISH With Dashi and Bell Pepper
Get the look with the Isla Shale Grey Wide Rim Bowl
BANANA With Passionfruit and Vanilla
Get the look with the Raku Topaz Blue Coupe Plate
HANS NEUNER
VILA VITA
PORCHES, PORTUGAL
Since 2007, Hans Neuner has been drawing on Portugal’s abundant natural larder to create his product-oriented, modern Portuguese tasting menus.
Neuner's beautifully presented dishes have been described as 'a culinary work of art' and recognised by two Michelin stars.
As proud sponsors of Obsession 20, we are delighted to showcase the food Hans presented dish by dish.
PORCO PRETO "ANLENTEIJANO" With Goose Barnacles and Mussels
Get the look with the Raku Quartz Black Triangle Bowl
STRAWBERRY With Sorrel and Sesame
Get the look with the Bamboo Dusk Wide Rim Bowl
SAT BAINS
RESTAURANT SAT BAINS
NOTTINGHAM
After winning the Roux Scholarship in 1999, Sat Bains began to pursue his dream of a self-titled restaurant. He took on the challenge of running the kitchen in a Nottingham hotel and bought it within five years. Fast forward to today and his two Michelin Stars remain.
As proud sponsors of Obsession 20, we are delighted to showcase the food Sat presented dish by dish.
SCALLOP "MILLE FEUILLE" With Chicken Skin and Truffle
Get the look with the Raku Topaz Blue Coupe Plate
CHOCOLATE MARQUISE With Salt, Pepper, Vinegar, Olive Oil and Truffle
Get the look with the Raku Quartz Black Coupe Plate
PAUL CUNNINGHAM
HENNE KIRKEBY KRO
HENNE, DENMARK
Born in Essex, Paul Cunningham has become one of Denmark’s most well-known chefs. His cooking is the very definition of local and seasonal and has been awarded with two Michelin stars.
As proud sponsors of Obsession 20, we are delighted to showcase the food Paul presented.
SWEETBREAD VOL AU BRENT
Get the look with the Bamboo Deep Coupe Plate
RICHARD CORRIGAN
CORRIGAN’S
MAYFAIR LONDON
Richard Corrigan’s highly seasonal cooking combines a profound respect for and knowledge of raw ingredients with the globetrotting adventurousness and creativity of modern British cooking.
As proud sponsors of Obsession 20, we are delighted to showcase the food Richard presented dish by dish.
GARDEN CELERIAC With Beaufort Cheese and Perigord Truffle
Get the look with the Bamboo Dusk Wide Rim Bowl
POTTED RABBIT With Walnut and Virginia Park Lodge Polytunnel Salad
Get the look with the Ambience Wide Rim Plate
BROWN SUGAR MERINGUE
Get the look with the Isla Shale Grey Wide Rim Bowl
BEN MARKS
PERILLA
LONDON
Ben Marks is one of the most exciting young chefs in London. He is the chef and co-owner of Perilla in North London, which restaurant critic Giles Coren has described as ‘beyond excellent’ and praised the ‘beauty’ ‘soul’ and ‘vision’ of the menus.
As proud sponsors of Obsession 20, we are delighted to showcase the food Ben presented dish by dish.
SADDLE OF HARE With Aged Ceo Dauphinoise and Blood Sauce
Get the look with the Raku Quartz Black Coupe Bowl
A SELECTION OF DESSERTS (prepared in collaboration with Phil Howard)
Get the look with the Ambience Wide Rim Plate
PHIL HOWARD
ELYSTON STREET
LONDON
With over thirty years of industry experience, Phil Howard is highly respected for his emphasis on pure, clean and light dishes that are full of vitality and flavour.
Critic Fay Maschler waxed lyrical about Howard’s ability to transform humble ingredients into something ethereal.
As proud sponsors of Obsession 20, we are delighted to showcase the food Phil presented.
A SELECTION OF DESSERTS (prepared in collaboration with Ben Marks)
Get the look with the Ambience Wide Rim Plate
ANGELA HARTNETT
MURANO
MAYFAIR, LONDON
Established as one of the country's leading female chefs, Angela Hartnett is known and loved for her sophisticated yet simple Italian inspired cooking.
Angela’s passionate for good, honest food and the best ingredients was inspired by her Italian grandmother and mother.
As proud sponsors of Obsession 20, we are delighted to showcase the food Angela presented plate by plate.
CELERIAC, POACHED PEAR & TRUFFLE SALAD
Get the look with the Ambience Wide Rim Plate.
DUCK GARGANELLI With Parmesan
Get the look with the Isla Shale Grey Wide Rim Bowl
NEIL BORTHWICK
THE FRENCH HOUSE
SOHO, LONDON
Neil Borthwick caused a sensation among London foodies when he took over the kitchen of the French House in Soho in October 2018. His robust, Gallic-inspired cooking has been described by the Guardian as being 'of the gods’.
As proud sponsors of Obsession 20, we are delighted to showcase the food Neil presented plate by plate.
APPLE TART FINE With Leeds Blue and Minus 8 Verjus.
Get the look with the Stone Agate Grey Chefs' Oblong Plate.
PARIS-BREST With Pump Street Chocolate Sauce.
Get the look with the Raku Topaz Blue Organic Round Plate.
PRATEEK SADHU
MASQUE
MUMBAI, INDIA
Born in Kashmir, Prateek Sadhu’s wilderness-to-table ethos was inspired by his upbringing on farms. From learning the basics with his family to working in some of the world’s finest kitchens, Sadu later moved back to India to open Masque in Mumbai.
As proud sponsors of Obsession 20, we are delighted to showcase the food Prateek presented.
LAMB BELLY, MOREL YAKHNI, SAFFRON RICE With Green Mango Chutney, Radish & Pickled Onion Salad
Get the look with the Raku Quartz Black Coupe Bowl
MONICA GALETTI
MERE
LONDON
Monica Galetti’s career took her all over the world before she opened her own restaurant in London, Mere, with her husband David. With a menu that celebrates the passion and heritage of the team, blending classical French with South Pacific influences, the Evening Standard described the food as “sophisticated but unpretentious” and “expertly executed”.
As proud sponsors of Obsession 20, we are delighted to showcase the food Monica presented dish by dish.
HAND DIVED SCALLOP With Crispy Chicken Skin, Aubergine & Coconut, Curry & Kaffir and Confit Ginger
Get the look with the Bamboo Dusk Wide Rim Bowl
TORTELLI PASTA With Duxelle, Parsley, Wild Mushrooms and Marmite
Get the look with the Isla Shale Grey Wide Rim Bowl
COMTE CHEESE With Mousse, Fig Chutney and Sourdough
Get the look with the Nourish Sienna Brown Deep Bowl
FORCED YORKSHIRE RHUBARB With Crème Fraîche Mousse, White Chocolate, Ginger & Lime
Get the look with the Ambience Wide Rim Plate
The Catering Centre is proud to be the exclusive agent for the Churchill brand in Malta.
About Churchill
As one of the world’s leading manufacturers of ceramic tableware, Churchill has a long history of bringing the highest-quality products to the hospitality industry. Based in the heart of the Potteries since 1795, Churchill has a strong reputation as an innovative and reliable supplier of tabletop products.
Today, using a blend of rich historical experience and a willingness to embrace the latest technological advancements, the Churchill brand has solid global recognition and a strong manufacturing reputation. Churchill’s international presence is ever expanding with business in over 70 countries and a global distribution network of over 500 companies.
