Tag Archives: Food

Fillet and Cook Fish at Dormy

Posted on by By Vivienne DuBourdieu
Andrew Troughton, Head Chef at Dormy House

Andrew Troughton, Head Chef at Dormy House

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.

According to Gourmet Boltholes Food and Travel Magazine, in June 2010, “His is a Michelin-starred restaurant waiting to happen.”

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.

Foodie Adventure at Fishmore Hall

Posted on by By Vivienne DuBourdieu
Fishmore Hall, Shropshire

Fishmore Hall, Shropshire

Take an exclusive tour of the award-winning kitchens at Fishmore Hall and see where the magic happens. Better still, get involved.

A lovely Georgian-style hotel in glorious Shropshire, this poem to comfort and style is run by Acorn Award-winning Laura Penman.

For a creative corporate team building package with a difference, you can book Fishmore Hall’s ‘Chef for a Day’ package, and learn how they cook in the countryside.

This exclusive package invites delegates to get involved in the kitchen, and take part in a cookery demonstration with Fishmore Hall’s Head Chef, David Jaram.

David and his team have a passion for innovative dishes, and for making the best of local and seasonal produce. This approach is an integral part of hospitality at Fishmore Hall.

The two day ‘foodie adventure’ begins in the afternoon with a two course light lunch in Fishmore Hall’s award winning restaurant, followed by half a day of Cheese and Wine Tasting with the Chef and Restaurant Manager.

The afternoon is designed to be fun, with some friendly competition; guests split into small groups, and are provided with a variety of cheese and wine to taste. They are encouraged to work out which cheese matches the selection of wine. And why it works.

Later on, relax after a fun packed day with a champagne and canapé reception, followed by a three-course dinner from the seasonal a la carte menu.

Next morning, guests awake to a full Shropshire breakfast, followed by a light lunch. On the second day of the visit, the group can enjoy a cookery demonstration and tour the local cheese shop, the Ludlow Food Centre, and several suppliers who provide the hotel with fresh local food.

Luxury Bedroom, Fishmore Hall

Luxury Bedroom, Fishmore Hall

Guests can try out the local beer in one of the most historic pubs in Ludlow, the Church Inn, or explore the delis and local shops of Ludlow.

The group then put on their aprons and get on with the work of preparing dishes. They will be encouraged to take part plucking and butchery, as well as baking cheese crackers, and organising the evening’s canapés, using ingredients purchased during the day to create a delicious evening meal.

Package rates start from £400 per person, including two nights’ accommodation at Fishmore Hall on an ‘exclusive use’ basis, half a day of activities, cookery classes, both evening meals, and the corresponding wines. A seven course Tasting Menu, with matching wines, is available for the additional cost of £35 per person or group.

Up to 15 rooms are available (two people sharing a double or twin room) and a package can be booked for 30 people, nd subject to availability.

For further information on Fishmore Hall, please visit the website or ring 01584 875 148.