Firmdale Hotel’s have recently announced they shall be launching an exciting series of Food Producer Dinners starting with the first which is being held Friday 20th April at the Potting Shed, Dorset Square Hotel.
With a seasonal focus, the evenings will include a delicious five-course dinner to feast on along with expertly chosen wine pairings to showcase the very best of British Spring produce. There will also be a selection of suppliers from across the country along with head chefs.
Group Executive Head Chef, Robin Read has put together the enticing menu with The Potting Shed’s Head Chef, Alistair Riley paired alongside the chosen wines. Charlotte Street’s Head Chef, Bradd Johns will also be present to cook one of the courses.
The dinner will be held in conjunction with Alfred Enderby, one of only a few independent family run traditional fish smoking companies left in England. Their traditional smokehouse in Grimsby, with its distinctive tall chimneys, is over 100 years old and continues to produce the highest quality smoked fish, all sourced from sustainable fisheries. They have a PGI (Protected Geographic Indication) for their traditional smoked haddock, which is the same protected status that belongs to Champagne, Parma Ham, Cornish Clotted cream etc.
These specially developed tasting menus are £75 per person and to give you a taste of the cuisine on offer, here is the menu for the first producers dinner to excite your tastebuds:
STARTER – Cooked by Group Executive Head Chef, Robin Read:
Alfred Enderby smoked salmon, Exmoor caviar, pickled cucumber and shallots, dill, oyster crème fraîche, rye crackers
Served with Picpoul de Pinet, Jadix, La Cave de L’Omarine, Languedoc, France 2016
FISH COURSE – Cooked by Head Chef of Oscar Restaurant at Charlotte Street Hotel, Bradd Johns:
Alfred Enderby poached haddock with mussels, samphire and a Champagne beurre blanc
Served with Chardonnay, Iona, Eligin, South Africa 2016
MAIN COURSE – Cooked by Head Chef of The Potting Shed at Dorset Square Hotel, Alistair Riley:
Roasted lamb neck, crispy lamb belly and shoulder, Roscoff onion, wild garlic and Soubise sauce
Served with Bourgogne Rouge, Laforet, Joseph Drouhin, Burgundy, France 2015
CHEESE COURSE – Cooked by Group Executive Head Chef, Robin Read:
Baron Bigod éclair, Parmesan and truffle
Served with Cahors Malbec, La Chapelle du Clos, Clos Triguedina, Cahors, France 2012
DESSERT – Cooked by Head Chef of The Potting Shed at Dorset Square Hotel, Alistair Riley:
Raspberry poached rhubarb, pistachio financier and whipped custard
Served with Château Petit Vedrines, Sauternes Bordeaux, France 2013
Full list of future producer dinners:
20 April: The Best of Spring with Alfred Enderby
13 July: The Best of Summer with Beal’s Farm
21 September: The End of Summer with Chalk Stream
16 November: The Best of Winter with Rhug Estate
For more information about the Spring producers dinners or to book, call 020 3642 2046 or visit the website here.
Image Credit – Simon Brown