Wednesday, 31 October 2012

The Great DorsetChefs Charity Dinner, 2012

Eating out has always been something of a sociable aspect. In order to sit within a Restaurant there is a need to converse with the dining party in a matter that evokes debate and enjoyment. Afterall, there would be no point in eating out in absolute silence nor with a sense of unhappy mood.


British culinary fulfilment has become more of an essential requirement over the last decade as well, where the Diner looks to be wowed and taken on a journey through the expert use of traditional and contemporary ingredients, within the backdrop of a setting that showcases the talents of the Head Chef and their team.


Chefs are becoming sought out and tested, compared and reviewed, catagorised and favourited these days, which has a real organic sense of bridging the gap between Cook and Guest.


Which is a great thing.


From a Chefs point of view it gives us the opportunity to get to know our Customers, find out what works and what doesn't, meaning we can craft our skills to a finer point and then deliver some truly memorable dishes. With the inclusion of Social Media, Chefs and true foodies become firm friends and regularly meet in either a working or social capacity.


@DorsetChefs formed through Twitter, a group of us who work within the food industry in one form or another, and we have been up to may things, as individuals as well as the group. From joint demos at food festivals, panel judging for the Great Taste Awards, Special events, food writing to name a few, we have been striving to promote the trade, the County and ourselves.


But its not just that.


We are also hoping to show the side of Chefs you dont always see. The warm, friendly, nice and thoughtful side, the smiling, loving and tender side that gives us that element of being human after all.


And there is no better way to show this alongside the hardened Cheffing exterior than what we are about to embark on.


Tonight, (Sunday November 11th), the @DorsetChefs are coming together under one roof (Brett's widely loved and respected food halls within The Eastbury Hotel, Sherbourne) to create a fine dining experience, raising money for two great local Charities.


the proceeds will be donated to Julia's House, a hospice for Children with life-limiting conditions, the majority of which, sadly, are unlikely to live beyond the age of 18.


to read more indepth follow the link:


This is a prodominantly self funded Charity that works tirelessly in order to help and support these Children and their families.

Also, money from the evening will go to the Sticky Friends Dorset Pollinator Trust, an organisation that is working hard to increase the numbers of the dwindling Bee comunity, in particular, the British Black Bee. Over the last four years there has been a 30 percent annual decrease in Bee population which is a scary amount of integral pollinators who are so vital within the plant and food world.


Working closely with some great friends and suppliers, we have created a very special menu which the whole crew will be Preparing and Cooking, Six Courses plus Fizz and Nibbles all in all.


 So, Tonight we will be serving:
Wines supplied by Bibendum. Beer supplied by Badger Ales.
(Furleigh Wines) (Olives Et Al)
(Mattamia – bread) (Longmans – butter) (Olives Et Al – oil)
DORSET HAMPER Flask of mushroom tea, pork and chorizo pasty, pulled pork, Scotched quail egg, damson jelly
(The Uncommon Pig – pork) (Orchard Produce – quail eggs)
(Capreolus – chorizo) (Global Harvest – damson jelly)
(Dorset Down Mushrooms – mushrooms)
DORSET SCALLOPS, BLACK PUDDING AND SMOKED BACON CRUMBLE sweetcorn puree, foraged finds, fennel pollen
(Chesil Beach Café – scallops) (Dorset Charcuterie – black pudding)
(Global Harvest – fennel pollen) (Capreolus – smoked bacon)
WATER BATHED RUMP OF VEAL, “TONGUE AND CHEEK” squash, confit shallot, onion marmalade
(The Uncommon Pig – veal and pork)
(From Dorset with Love – onion marmalade)
(Chalmers – shallots, squash)
(Mattamia – brownie) (Lovington’s – ice cream)
(MJ Baker – chocolate, sugar)
(Dorset Blue Vinny, Denhay cheddar, White lakes Driftwood)
(Global Harvest – fig and quince jelly)
(From Dorset with Love – pear and walnut relish)
(Fudges – biscuits)
(Café du Monde – coffee) (Clipper – tea)
(Chococo – chocolates)
 Each course will be lovingly brought into existence by the DorsetChefs, using amazing quality produce so generously donated by so many wonderful companiers and individuals. This will be an amazing food experience.

During the evening people will be further tempted to support the great charities through the medium of bidding for lots. The difficult thing about tonight's auction is being able to actually win them. So many Diners will be trying to outbid each other to be the lucky recipitents of these truely unique and generous offers: 
Charity Auction
With the help and support of our generous sponsors and suppliers we have created over 20 sublime foody raffle prizes and three exceptional packages for this evening’s guests to bid on.
Item 1
EXCLUSIVE USE OF A YACHT FOR THE DAY FOR 6 GUESTS You will be accompanied by your skipper, two crew members plus 2 of the Dorsetchefs who will prepare and serve a beautiful lunch. So all you will need is the champagne and your guests to help you enjoy this exciting opportunity! The yacht is moored at the Royal Lymington Yacht Club in Hampshire, the crew and 2 of the Dorsetchefs will welcome you on board in preparation to sail from the Marina into the beautiful open ocean for a day of exclusive yachting, lunch and an experience you will never forget.
Item 2
A GASTRONOMIQUE TOUR OF THE @DORSETCHEFS VENUES Lunch at Sienna - Dorset’s only Michelin starred restaurant,
lunch at the Chesil Beach Café, dinner at the Wild Garlic, dinner at The Eastbury and lunch at The Three Wishes
These are all for 2 people at each venue, not including drinks.
Item 3
DINNER FOR UP TO 8 PEOPLE IN YOUR OWN HOME Cooked by no less than 3 of the @Dorsetchefs. We will bring the produce and ingredients to cook you a very memorable 7 course tasting menu, with everything provided from cutlery, plates, pots and pans, we’ll even do the washing up. Then to finish off your evening Charlie Turnbull will present you with a cheeseboard tutorial including the cheese and matching wines. All you’ll need is your good friends and drinks to accompany your 7 course dinner.
 And through the generosity of even more wonderful people and businesses, there is also a Golden raffle with prizes galore. (The next post will be a staggering list of all the prizes and those who donated) I think that even all the DorsetChefs will be going in for the chance to win, I feel.
We are really excited to be getting this opportunity and can’t wait to cook up an absolute storm of a Dinner for those of you that are able to join us in a night to remember.
For the Twitterverse, should you wish to see live updates of the event tweeted by @DorsetChefs (@foragingchef, @Globalharvest01, @markhammick, @Matkiwi, @siennadorset and @somersetchef) the staff that have given up their free evening, and guests check the hashtag #DCCD2012
JP, (somersetchef) on behalf of the @DorsetChefs

Thursday, 8 March 2012

DorsetChefs; By Way of Introduction

There are moments in our glorious tapestry of History when key events unfold and become the stuff of legend and folklore, enriching our understanding and knowledge of our part in the evolution of the world.

This, dear people, is not one of them.

However, it is still something pretty exciting and worth creating a blogspot for, a place where we can share our experiences, thoughts and opinions with just about anyone who cares to take the time out to read along.

Who are we? As the name suggests, we are Dorset Chefs,who get together regularly to talk shop, discuss all things business and enjoy each other's company over a meal cooked at our places of work. Out of the six in the group there are four Dorset based Chefs, one Somerset based Chef and a producer of ingredients which does lend some confusion to the proceedings. The producer has a long running food based working background and can cook just as well as a lot of Chefs and as for the over-the-border Chef, he is soon to be working within our beautiful Culinary enriched County.

The Individuals are:

Russell Brown, Chef-Proprietor of Sienna Restaurant, Dorchester, Dorset. 

Jean-Paul De Ronne, Currently Head Chef at The Prince of Wales Ham Hill, Somerset.

Mat Follas, Chef-Proprietor of The Wild Garlic, Beaminster, Dorset.

Mark Hammick, Chef-Owner of The Gaggle of Geese, Buckland Newton, Dorset.

David Mason, Producer Proprietor of Global Harvest Ltd

Brett Sutton, Executive Chef, The Eastbury Hotel & The Three Wishes Cafe/Bistro, Sherborne, Dorset.

We are already getting communications from people inviting us to take part in demo's, interviews, publications and the like, which is all very exciting. And on top of this, we are planning our own events and extra curricular activities throughout this year and the next.

This site will be the perfect place for you to follow what we have done, what we are currently doing and what is coming up in the future, alongside how and where you might be able to join us and even get involved. There will also be posts done by the individuals, containing recipes, videos, general insights and personal points of view on the food industry.

So, sign up and follow our blog to receive information and stay in the loop with all that we do.

We are also on Twitter, collectively as @DorsetChefs

                              and individually as: @SiennaDorset (Russell)
                                                           @somersetchef (Jean-Paul)
                                                           @MatKiwi (Mat)
                                                           @markhammick (Mark)
                                                           @Globalharvest01 (David)
                                                           @foragingchef (Brett)

Dorset is a fantastic County for all things Food, and we aim to highlight just why.

Enjoy the journey.

Jean-Paul, on behalf of DorsetChefs