Organisers of the Feast of Dorset food festival (17-18 September 2011) report hearty food from field to plate will be on show when Deans Court chef, Jez Barfoot, and the Bib Gourmand-accredited, Matt Davey, present a specially conceived dish using meat butchered by Lee Moreton of The Purbeck Larder.
The demonstration will take place during the afternoon on the first day of the festival at Deans Court, Wimborne; where food lovers can watch a deconstructed version of venison, wild mushroom and dumpling stew created from butcher’s block to dinner plate.
The presence of Barfoot and Davey at the festival comes ahead of the planned opening of their restaurant, which will be housed within the converted squash court of the Deans Court Estate, said organisers. The duo will aim to create a menu which is led by the produce from the gardens and the seasons. They also plan to run a cookery school, delicatessen and farm shop from the premises.
The Feast of Dorset is billed as a harvest-time celebration of regional food and drink. It brings together producers, chefs and entertainers in a two-day festival that showcases the best of local, sustainable and traditional produce.
Attractions designed to educate and entertain include falconry and archery, as well as demonstrations of cookery, bread making, pit-roasting, chocolate making, growing organic vegetables, using herbs, foraging, apple identification and beekeeping.
Tickets cost £8 (£7 concessions) with children under 16 free. For further information please visit www.feastofdorset.co.uk