This was the schedule for last years' EAT DORSET:
EAT DORSET FOOD FAIR 2014
Saturday 18TH OCTOBER : Schedule of Events
10.15: MICHAEL CAINES, MBE – Patron of Families for Children and one of Britain’s most acclaimed Chefs. Executive Chef with 2 Michelin Stars at Gidleigh Park Hotel, Devon. Michael will open EAT DORSET.
10.30: MICHAEL CAINES will award the winner of the ‘BEST AUTUMN RECIPE’ Competition. He will also talk about his work for the charity Families for Children.
11.30: JAMES GOLDING Head Chef at The Pig Hampshire & ANDY WRIGHT Head Chef at The Pig on the Beach, Studland. James Golding trained at the Savoy & has cooked at The Caprice, Sheekeys & was head Chef at Soho House, New York. Andy Wright has cooked in Geneva, Dubai and at Pearl with Jun Tanaka.
Portland Crab on Toast, Garden Sea Pickle, Pickled Chard Stalks & Dorset Watercress
Lyme Bay Scallops & Garden Leek Puree, Hampshire Chorizo, Apple & Pickled Rock Samphire.
12.50: BRETT SUTTON owner and chef at THE WHITE POST, RIMPTON was chosen to prepare and present an all Dorset Menu for HM The Queen on her visit to Sherborne. Winner of Taste of the West ‘Best Restaurant’ award and judge for Taste of Dorset, Taste of the West, The World Cheese Awards & The Guild of Fine Foods, Great Taste Awards.
2.00: MAT FOLLAS was The Masterchef Winner in 2009. His previous restaurant The Wild Garlic achieved a 9/10 rating in The Telegraph. Mat now runs a small intimate restaurant in Dorchester and runs wild foraging courses and cooking courses in Dorset.
3.00 : DAVID SMITH is head Barman at HIX OYSTER & FISH HOUSE in Lyme Regis. COCKTAIL MASTERCLASS and talking drinks with PAUL ARCHARD of BLACK COW (Vodka) and TIM EDWARDS of SOMERSET CIDER BRANDY.
Sunday 19th October
EAT DORSET FOOD FAIR 2014
Sunday 19TH OCTOBER – Schedule of Events
10.30: LESLEY WATERS, TV Chef ; Cookery Writer who runs the very successful LESLEY WATERS COOKERY SCHOOL. At Eat Dorset she will be demonstrating An Autumn Egg & Bacon salad with Chilli & Leeks ; Blue Vinny Corwn ; Apple & Walnut Marmalade ; Black Pudding crusted Pheasant with Apple & Sage Cassoulet.
11.30: MAT FOLLAS, was the most Masterchef Winner in 2009. His previous restaurant, The wild Garlic, achieved a 9/10 rating in The Telegraph. Now cooking in a small, intimate restaurant in Dorchester, and runs wild foraging courses and cookery courses in Dorset. He will be making cheese and pickling vegetables in the whey.
12.30: MARK HIX & MITCH TONKS – MARK HIX’s growing empire of successful restaurants include the Hix Fish House in Lyme Regis and the newly opened Hixter Bankside, In addition to seven restaurants, Mark writes regular cookery columns for Esquire & The Independent and has published a number of cookery books focusing on British Cuisine. MITCH TONKS includes the award-winning Seahorse Restaurant among his four very popular restaurants. He is also a writer, columnist and appears regularly in television cookery shows. They will be cooking Squid, Hake and other fish.
1.30: AIDAN CHAPMAN is a passionate, artisan Baker, renowned for his bread making expertise, his crusade to keep real bread on our tables and his ability to share his knowledge. Now teaching at BreadAhead in Borough Market and River Cottage, Aidan’s demo’s are always lively, popular, informative and highly entertaining.
2.30: CHOCOCO – The first UK Artisan Chocolatier renowned for its delicious freshly made chocolates made daily in East Dorset using local ingredients. This famly run company was started over ten years ago and produces chocolates sold across the UK.
3.15: DAVID SMITH is head Barman at HIX OYSTER & FISH HOUSE in Lyme Regis. COCKTAIL MASTERCLASS with PAUL ARCHARD of BLACK COW (Vodka) and TIM EDWARDS of SOMERSET CIDER BRANDY.
COMINS TEA HOUSE
Comins Tea House is an independent tea company based in Sturminster Newton North Dorset. Set up and run by Rob & Michelle Comins we personally source all of our fine single estate teas and work with British Designers to produce our own range of teaware. Tea is steeped in history, tradition and ceremony which we believe greatly add to the flavour and enjoyment of each cup. At the Tea House we pay respect to the origins of our teas and prepare them in a way that makes the most of their fantastic natural flavours. We aim to keep it simple and not make it stuffy encouraging our customers to take time over the ceremony of tea and offering advice on brewing and storage. At Eat Dorset we will be sampling, serving and selling our fine teas. Interested in trying new teas but not sure where to start? Either Rob or Michelle will be available throughout the weekend to offer advice and infuse any tea you would like to try.
THE HIVE BEACH CAFE
Will be running their very popular Champagne and Oyster Bar, cooking seared scallops and serving sweet and savoury Crepes. Also introducing a range of puddings, ready cooked meals and soups launched alongside their Bakery in 2013.
THE BRIDGE HOUSE HOTEL
The award winning restaurant from the Bridge House Hotel is now a well loved feature at Eat Dorset. Serving breakfast; slow roasted meats and scones and cakes for tea.
The Symondsbury Cafe
Thoroughly Wild Catering