Showcasing Hotel du Vin

The Hotel du Vin in Poole hosted The Dorset and Hampshire Chefs Knowledge launch lunch on Monday 30th October to great acclaim. Chefs from the wider Hotel du Vin and Malmaison Group took over the kitchens to produce a lunch to remember. The whole event was a celebration of the talent across the group as well as working with some of the world’s best ingredients such as Australian Rare Honey and Australian Beef & Lamb. The chefs went classical to showcase the ingredients as a glimpse of the menu reveals:

Starter – Rob Carr (Hotel du Vin Brand Support Development Chef)
Chicken liver parfait, brioche toast and raisin chutney

Fish course – Matt Darby (Hotel du Vin Poole Head Chef)
Severn & Wye smoked salmon classic, treacle soda bread and fromage blanc

Main course – Matt Powell (Hotel du Vin Group Executive Chef)
Aussie ribeye, béarnaise sauce & pomme pont-neuf

Dessert – Darren Rockett (Hotel du Vin Poole Sous Chef)
Pot au chocolat, classic chocolate mousse with crème Chantilly

Catherine Farinha, Director of The Chefs’ Forum said: “I love Hotel du Vin and it was such a great pleasure to organise a showcase of their talent. The simplicity of the menu, backed up by the quality of the ingredients and the wine, showed why Hotel du Vin is still a great hotel group. The event was a triumph.”

Clare Rockett, GM at Hotel du Vin, Poole said

“We’ve been proud supporters of The Chefs’ Forum in Dorset for nearly a decade, it is great to be hosting this fantastic lunch showcasing our group. Chefs and brilliant Taste du Vin menu. My husband is the Sous chef here and our son, James is also a chef and attended today as a guest, we’re a hospitality family and today really celebrates this!”

Any chefs or hospitality professionals interested in learning more about career opportunities with Hotel du Vin can check out latest vacancies here:

Film and photography by Carlos Farinha.