Food 2020

Justin Baldwin

Founder, JUSTIN Vineyards & Winery, American Winery of the year award recipient by Wine Enthusiasts.

Victor Yu

Victor’s career started as a KP for his father Charlie Yu in 1989, before moving to front of house then starting in the kitchen as a chef at the age of 22. Combined with the skills learnt from his father, collaborations with other well- known chefs, and travels across Asia, Victor honed and refined his style, becoming head chef at 28.

After opening Yu & You in Horwich in 1989, the Yu’s opened the doors to the award-winning Copster Green in 2004. Winning “Best Chinese Restaurant” in the UK by Gordon Ramsey, the restaurant quickly earned a sterling reputation which has only grown in momentum over this past decade.

Fillet of Grouper with Ginger Spring Onion Pesto

1 Large Fillet of Grouper

1 Large Fillet of Grouper 100g Fresh Ginger
½ Teaspoon of Fresh Garlic
1 Teaspoon Salt
Vegetable Stock Cube
Sesame Oil
100ml Vegetable Oil
Light Soya Sauce
White Pepper Coriander Fresh Chilli


1.     Blitz Together Spring Onions, Ginger & Garlic in a Food Processor until the texture of course paste

2.     Add into this mix your Salt, Crumbled Stock Cube & Sesame Oil

3.     Heat up 100ml of Vegetable oil and then pour onto your mix – place to one side to cool

4.     Score the skin side of your Grouper and place into a Bamboo Basket or equivalent Steamer

5.     On Top of Fillet add One teaspoon of your Pesto and spread evenly over your Grouper Fillet

6.     Steam your Fish for around 6 Minutes

7.     Whilst Steaming add two tablespoons of light soya sauce with 2 tablespoons of water along with a dash of white pepper and finally a dash of sesame oil


8.     To Finish season your fish with the soya sauce mix and garnish with Spring Onion, Coriander & Fresh Chilli


Victor Yu Salt & Pepper Mushrooms

200g Wild Mushrooms
½ Diced Shallot
1 Spring Onion Chopped
¼ Red Chilli Chopped
1 Clove Minced Garlic
1 Tea Spoon of Salt & Pepper Mix


1. Heat Oil in wok

2. Place Wild Mushrooms in Oil and Fry off until Golden Brown in Colour – once cooked remove from wok and drain.


3. In wok add in your shallots, Onions, chilli and fry until soft

4. Re-Add the mushrooms to the Wok to walk back through.

5. Finally Add in your Salt & Pepper Mix and cook through one last time

6. Serve with Fresh Spring Onion on Top to Garnish