Compere for the day: Ian Simpson from The White House, Charmouth
11.30 – 12.15 ‘ Cooking with Cider’
Karl Bashford from the Half Moon, Melplash, will be cooking a few dishes using local ingredients including cider. Nick Poole from West Milton Cider will be on hand to talk about the different ciders they produce.
12.30 – 1.00 Break
1.00 -1.45 ‘ Simple dishes using Mackerel’
Christine McFadden, who runs a cookery school at Littlebredy, will be showing a number of dishes using locally caught mackerel and Dorset produced watercress and wasabi.
2.00 – 2.45 ‘Preparing fresh fish the Japanese way’
Chef Yoshi, head chef at ‘Umu restaurant in Mayfair, London, will be demonstrating the traditional technique ‘ikejime’, a specialist way of preparing fish to retain the best quality. He will be using locally caught fish for this demonstration.
3.00 – 4.00 ‘A Taste of Dorset’
Ian Simpson, chef and owner of The White House Hotel, Charmouth’, will be preparing a range of dishes, based on local ingredients, alongside David Richards from Capreolus Fine Foods. David will be supplying and talking about their award winning smoked meats that will be used in the demonstration.