Login Register

Chefs' gourmet dinner will support children's hospice and bee charities

By Blackmore Vale Magazine  |  Posted: November 02, 2012

Comments (0)

GUESTS at a charity dinner at Sherborne next Sunday, 11th November, will be served an all-Dorset gourmet menu raising funds for two charities. The @dorsetchefs charity dinner at The Eastbury also features an auction with lots that include a day out and gourmet lunch on a skippered yacht from Lymington Marina.

The menu

The evening begins with pink fizz from Furleigh Vineyard and nibbles from Olives Et Al and dinner starts with the "Dorset Hamper" - a flask of mushroom "tea", pork and chorizo pasty, pulled pork,

Scotched quail egg, damson jelly, from suppliers including Taste of Dorset Best Dorset Product-winner (The Uncommon Pig , Capreolus, Global Harvest and (Dorset Down Mushrooms.

Dorset scallops, black pudding and smoked bacon crumble includes products from Dorset Charcuterie Company is followed by water-bathed rump of veal "Tongue and Cheek" with squash, confit shallot and From Dorset With Love's onion marmalade.

Woodland Floor - a Mattamia brownie with Lovington's ice-cream, chocolate and sugar. is followed by a Dorset Cheeseboard, with Blue Vinny, Denhay cheddar and White Lakes Driftwood, with Global Harvest fig and quince jelly, From Dorset with Love pear and walnut relish and Fudges biscuits.

The coffee comes from Cafe du Monde, tea from Clipper and chocolates from Chococo, who this year are celebrating their 10th anniversary.

The beneficiaries

The dinner is raising funds for Julia's House children's hospice and Sticky Friends Dorset Pollinator Trust. Honey bee numbers have been falling by 30 per cent per annum year on year since 2008. Two bumble bee species have become extinct in this country since the change of the century, many other key pollinators are also suffering from loss of habitat and a worrying decline in recorded numbers. Approximately one third of all our food is dependent on our pollinators.

Sticky Friends is a Dorset charity set up to do something about it. The group is committed to the conservation and promotion of pollinating insects through education and research projects. The aim is to increase numbers of the British Black Bee, slow the decline in numbers of Bumblebees and establish habitats for a re-introduction programme.

The charity auction

There are more than 20 raffle prizes and three packages for guests to bid on.

First is exclusive use of a yacht, with skipper and crew, at Lymington Marina for six guests with two of the Dorset chefs preparing lunch.

Second is a gastronomic tour of the @dorsetchef venues - lunch at the Michelin-starred Sienna; lunch at the Chesil Beach Café; dinner at the Wild Garlic; dinner at The Eastbury; and lunch at The Three Wishes.

Third is a luxurious dinner for up to eight people prepared and served in your own home by at least three of the @dorsetchefs, and a cheeseboard tutorial by Charlie Turnbull.

The chefs

Mat Follas of The Wild Garlic at Beaminster and Chesil Beach Cafe, the 2009 Masterchef winner; Russell Brown, who has Sienna at Dorchester, Dorset's only Michelin starred restaurant; David Mason. founder of the @dorsetchefs group who has a passion for food and runs the specialist product and ingredient business Global Harvest; Brett Sutton,food judge and multi-award-winning (including the 2012 Taste of Dorset and Taste of the West Best Restaurant), head chef of The Eastbury, who is passionate about local sourcing; Jean-Paul De Ronne, Belgian born, British bred head chef at the newly opened Chesil Beach Café, at the Dorset Wildlife Trust Centre on Portland, where the focus is on fresh, traditional dishes using Dorset produce reared, grown and fished locally; and Mark Hammick, award-winning chef (including Taste of Dorset Best Local), who successfully ran The Gaggle of Geese with his wife Emily.

There are still a few spaces left for what promises to be a spectacular and delicious event - in aid of two very important local charities. Enquiries to Brett Sutton 01935 813131.

Read more from Blackmore Vale Magazine

Do you have something to say? Leave your comment here...

max 4000 characters