Dorset Chefs Enjoyed a ‘BBQ Paradise’ at Living Outside!
BBQ paradise, Living Outside was the venue for yesterday’s Great Dorset Grill-off staged by The Chefs’ Forum. The Wimborne-based company hosted The Chefs’ Forum in its sunny showyard, which lent itself as the perfect set-up for the cheffy convention on Monday (21) May 2018.
Award-winning chef Mark Hartstone of La Fosse at Cranborne welcomed catering students from Basingstoke College into one of the purpose-built chalets to prepare a delicious selection of meaty canapés for the chefs and hospitality professionals arriving at midday.
The students got stuck into prepping and cooking cedar plank grilled vegetables with Dorset Sea Salt, chicken kebabs with Santa Maria Lemon Curry and American Cajun rubs, pancetta-wrapped asparagus and seared loin of venison.
Lithuanian BBQ aficionado, champion chef and author, Kris Krivickas showcased the Kamado Bono in cooking the most delicious, sumptuous BBQ pork ribs that cooked low and slow in the ovoid ceramic grill for a fabulous six hours!
Convotherm demo chef Keith Howland showcased the Garland Induction Plancha which added another dimension to grilling using induction technology.
Living Outside Director, Ian Poate said:
“Today’s been a real success from our point of view. It was great to see so many chefs and students take such an interest in our custom-built barbeque huts and accessories. Mark gave a great demo and we are honoured to have him as a brand ambassador, saying great things about the hut that he has at La Fosse, Cranborne.”
Partner Director Charlie Cox added:
“We certainly had the weather for it today, I’ve had some great conversations with the visiting chefs and have greatly enjoyed the demos and the cooking! We are proud to sponsor The Chefs’ Forum and find it a great tool for communicating with buyers and end users in the hospitality industry.”
Living outside prides itself on creating bespoke outdoor cooking and dining spaces and Mark perfectly-baked International kidney potatoes in Dorset sea salt in the ‘Barbeque Hut’ which would be the perfect winter hideaway with fur throws and a very cosy feel!
Award-winning catering butcher, Walter Rose & Son showcased its fabulous meat in providing the meat for the event. Director Jack Cook then performed a brilliant lamb butchery demonstration where he effortlessly showed the chefs how to cut and roll a stuffed breast or belly of lamb as well as French-trimming some lamb cutlets. The chefs were extremely impressed with the quality of Walter Rose meat and even more delighted that they have deliveries into Dorset every day with no minimum order constraints.
The blazing-hot sun meant that Mark Hartstone’s demo of marinated pineapple with birch sap syrup took place outside. Dressed in his chef whites with a Dorset-centric hat, Mark expertly demonstrated the versatility of the pineapple and explained to the chefs that they could make five or six portions out of the one fruit making for great margins!
Synergy Grill demo chef Claire Mansfield went tong to tong with Alex Healy-Wallis on the wood-fuelled Quan. Claire perfectly seared a loin of venison and cooked off the chicken kebabs made by Mark and the students. Alex grilled Jack Cook’s lamb cutlets on the Quan Barbeque Heater. Claire explained the energy-saving benefits of the Synergy Grill as well as low user cost. Alex stressed the importance of using good quality wood in the Quan for optimum results. The chefs devoured all delights cooked by both and there was a great deal of interest in both products. Claire Mansfield booked demos with the visiting chefs to bring the Synergy Grill to their kitchens in order for chefs to experiment with it using their own menus in their own surroundings.
Other highlights of the day included a seasoning masterclass with Jethro Tennant of Dorset Sea Salt and Spice Queen, Katlin Ambos of Santa Maria. Santa Maria also brought along its legendary Spice Truck to give the visiting chefs a chance to see the full range of market-leading herbs and spices as well as reiterating the importance of knowing the provenance of where the spices are coming from
The Chefs’ Forum continues to hold four events a year in Dorset & Hampshire and would love to hear from chefs or suppliers wanting to get involved. For more information, please contact firstname.lastname@example.org
Photo credit: www.fayditphotography.com