Dorset Chefs Paid Homage to UK Sausage Week with a Celebration of Brilliant Walter Rose Butchery and Bangers!

Mo Gherras opened the doors of his fantastic upmarket pub with rooms in Sherbourne to the cream of the catering industry from Dorset and the surrounding counties.

Gherras, who previously worked at one-Michelin-starred the Royal Oak in Paley Street, Bershire, alongside Chef Dominic Chapman said:

“It is great to invite all of these hospitality professionals to see our operation here today, especially to showcase our new Rational Vario Cook Centre (book your free local demo here) that was used to produce today’s Autumnal cookery demonstration dish of braised Stokes Marsh Farm feather blade, mash and kale.”

It is really important that we all maintain contact with our industry peers and network with top suppliers like Ritter Courivaud, Foie Royale and Koppert Cress who attended the event today.”

“It was also brilliant to showcase British Ethical KC Caviar in the canapés today – Sustainable ingredients are the way forward.”

The event started with a Cordoniu Anna Cava reception accompanied by fabulous canapés made by acting Head Chef Steve Bant and Commis Chef Corey Gerard.

Jack Cook and Alex Byrne of Walter Rose & Son then took to the Chefs’ Forum Butcher’s Block to break down a hindquarter of Stokes Marsh Farm beef, showcasing delicious cuts of picanha, spider steak, puffer steak, feather blade and rump.

South West Chef of the Year (home cook category) Sue Stoneman took to the Kamado Joe grills in the courtyard to create mouth-watering mini toad in the holes for UK Sausage week and grilled award-winning Walter Rose Merguez and Cumberland sausages to perfection on the fabulous ceramic ovoid grill, in honour of UK sausage week.