Will too many chefs be in danger of spoiling the broth when the Dormy House Hotel holds its second cookery course on 29 September 2010? We don’t think so.
The inventive and yet precise cuisine of Head Chef Andrew Troughton saw his inaugural course sell-out.
In this second course Andrew will take delegates, step by step, through the art of filleting and cooking fish. Along the way, they will learn how to maximise the use of expensive ingredients and how to present food to a professional standard.
The preparation of flat and round fish, including salmon, Dover Sole, sea bass and scallops is included, in addition to techniques such as pan-frying, roasting and poaching.
The course begins at noon with a light lunch as both Andrew and general manager David Field offer expert culinary advice. Delegates will enjoy the fruits of their labours with a complimentary glass of wine at the end of the session. The price of £90 includes an embroidered Dormy House apron. Men may have to discuss this.
A third course – to be held late November – will focus on party food for the festive season, again produced to high standards but with an economical twist.
Andrew joined the Dormy House in March 2008. His inspiration comes from locally inspired ingredients which reflect the changing seasons. Signature dishes include Beef Cheeks, which rely on the meat being cooked in a water bath for 18 hours.
Andrew says: “I like to use flavours that work well together but rely sometimes on combinations that are a little bit different.
“I’m also inspired by old recipes and retro dishes and bringing them into the 21st century using modern techniques”.
Marketing Manager Orazio Pollaci says “… guests who take up the option of this course will find the chance to work alongside a top chef such as Andrew an inspiration.
“From a cooking, nutritional and presentational point of view – he is a font of ideas – but on a practical level he guides guests through the procedures in a simple step by step way”.
Dormy House is a four star, 45-bedroom country house hotel in private ownership. It prides itself on being utterly civilised, yet unstuffy, with loyal staff and a fire in the hearth to welcome visitors all year round. Interiors comprise a mix of traditional and contemporary with a Danish touch.
Dormy House website.