Chef Jose L Souto

Jose L Souto

Jose studied at Westminster Kingsway College. After leaving college and doing a stint abroad in Puerto Banus Spain Jose worked as a Chef at the House of Commons (HOC) for over 11 years. Here he worked up through the ranks to become a senior Chef de partie and acting Sous Chef in many of the HOC restaurants. While working at the Commons he also took the opportunity to work stages at some of London top establishments including Le Meridien, Mossimans, The Ritz, the Intercontinental Park Lane and The Savoy. In 2004 he wrote a training manual on Game for the trainee chefs at the HOC and due to this he was asked to give a lecture back at the college where he started. A year later Jose took up a lecturing post at Westminster Kingsway College one of most highly regarded Catering Colleges in the UK. Since then he has become one of the leading Game Chefs in the UK with knowledge of not only how to cook Game but also about its harvest and preparation.

Every year for the last 11 years Jose has conducted 2 “Game Seminars” during the Game season these are attended by many different people, from those with an interest in Game and the Countryside to Chefs and representatives from all areas of the food industry. In these 11 years more than 3000 chefs have been educated about the uses of Game, its provenance and its story, adding significantly to the popularity Game is seeing in the UK. Jose has worked extensively with many Game related Associations such as the Countryside Alliance and most recently with BASC where for the past 8 years Jose has developed their Taste of Game recipe leaflets which give the public an idea of how to cook and prepare Game.

Jose has worked with a variety of organisations at the college driving students knowledge on an extensive range of products.

Jose L Souto

In 2009 Jose and the college began working with ASIMI (The Alaska Seafood Marketing Institute) promoting wild sustainable seafood’s from Alaska. 2011 he together with his colleagues’ gave a dinner for the Governor of Alaska at the college as part of a project that saw student learning about models of Sustainable fishing throughout the world. After the success of this project Jose was invited by the Governor of Alaska to see Alaska’s sustainability program at first hand. Alaska has one of the oldest sustainability policies in the world, starting right back in 1956. From this visit Jose compiled sustainable fish presentation teaching the future chef student about models of sustainable fishing in Alaska. Jose also set up The Alaska Seafood Student Chef competition which produced a book based around the student winning entries and was used to promote Alaska seafood all over Europe.

In 2015 Jose went to Norway to look the Norwegian governments sustainability policy surrounding Cod as Norway has some of the most sustainable Cod quotas in the world and he also looked at the production of Norwegian Fjord Trout a fantastic sustainable fish that is yet to be probably discovered properly in the UK. Jose is a strong believer that all chefs should know the story of their produce, its provenance and that it has been ethically produced. In the UK has works with the Seafish Authority, Kelly Bronze, The Lincolnshire Game Company, Norfolk Quail and Red Tractor as well as many others making sure that all his students understand the full picture about the produce they use. His work in making Westminster Kingsway College one of the most sustainable fish colleges in the UK is well know and he prides himself in the fact that his students have a greater understanding about Sustainable fish, Traceability and Ethical Buying, than most other students.

Jose L Souto

Jose is a Fellow of the Craft Guild of Chefs and writes articles for its magazine, The Stockpot, he has also taken members of The Craft Guild on visits to experience and see how certain foods are grown, harvested and to give them an understanding on what makes these foods special. He has written and appeared in many publications including : Chef, The Shooting Gazette, Countryman’s weekly, The Caterer, The Shooting Times, Pub Chef, Eat out, Cost Sector Catering etc….

He has sat as a Judge and Chair person on the prestigious “Quality Food Awards” for 11 years at the same time also sitting as a judge on the “Retail Awards”. In 2014 he was asked to judge on “The Great Taste Awards” looking at smaller and artisan producers something he looks forward to doing every year. He works with many PR companies doing consultancy, product development, food styling and advising on products.

In 2014 Jose was granted the honour of being asked to Judge in the prestigious Salon Culinaire at the Hotelympia a role which he took up again as one of the lead judges in the Parade de Chef in 2016 and he will again take up in 2018.

In 2008 Jose started work on a book with Photographer Steve Lee this book took 8 years to complete. During this work the team visiting estates all over the country looking at the countryside and the deer that lived there. “Venison the Game Larder” covers all the aspects of Venison in the UK and includes all 6 species of Deer found in the wild. The book was launched at the CLA Game Fair 2015 and has received some fantastic reviews in many publications as well as Game celebrity Chef Mike Robinson and Rachel Green calling it “the definitive book on venison” and “The Bible of Venison”. In 2016 “Venison The Game Larder” has been shortlisted for “The British Food award” in The Guild Of Food Writers awards and later on that year it won the category of “best Photography in a cook book in UK” at the Gourmand world book awards. Jose and his long time Photographer friend Steve Lee are currently working on their second book Feathers the Game larder covering all the Game birds in the UK to be release in 2018.

Jose L Souto

In March 2014 Jose was invited to Buckingham Palace for an intimate lunch with the Queen, Duke of Edinburgh and 7 other guests because of his work in promoting Game at the college and via media and demonstrations all over the country. For Jose it was a great honour to be recognised in this way for his work with Game and is also something he will never forget.

In December 2016 Jose was named as a “Wild and Sustainable Food Ambassador” for BASC looking to promote the eating and preparation of British Game in the UK.

In 2014 Jose was granted the honour of being asked to Judge in the prestigious Salon Culinaire at the Hotelympia a role which he took up again as one of the lead judges in the Parade de Chef in 2016 and he will again take up in 2018.

In April 2017 Jose was shortlisted for The Craft Guild of Chefs Awards as Chef Lecturer, the awards being the Oscars of the chef world and one of the most prestigious awards that can be bestowed on a chef voted on by their peers.

Jose is a keen countryman living in Cambridgeshire with his wife Charlotte who has a well known falconry business CJ’s Birds of Prey (www.cjsbirdsofprey.co.uk) and their son Luis who is 8 going on 22. He practices most country sports, Falconry and Stalking being the ones he loves most.

Video and TV:

Preparing Norwegian Fjord Trout: http://seafoodfromnorway.co.uk/our-seafood/norwegian-fjord-trout/Making-the-Most-of-Fjord-Trout/

EBLEX Roast Leg of Lamb : www.youtube.com/watch?v=4QoT8HrDSuQ

EBLEX Roast Shoulder of Lamb : www.youtube.com/watch?v=rCHQRIq3xRg

EBLEX Roast Fore Rib : www.youtube.com/watch?v=0X8qcMsxWSA

EBLEX How to choose the right knife : www.youtube.com/watch?v=KakZ827BMUY

EBLEX How to sharpen your knife : www.youtube.com/watch?v=pqHn3f_odjo

Contact:

Twitter : Jose Souto : @wildfoodboy     Jose’s Book : @thegamelader

Email : jose.souto@westking.ac.uk

Phone : 07803002185