2. Celebration of
3. Small News
Masterclasses at Restaurant Angelique
Michelin-starred chefs Alan
Murchison and Chris Horridge will be leading intimate cookery
masterclasses at Restaurant Angelique as part of Dartmouth Food
Masterclass with Chef Alan Murchison
Friday 21st October, 9.30am
Join Alan in his masterclass to discover how to bring a touch of
Michelin-starred flair to your cooking at home. Alan will be
demonstrating some basic recipes and techniques used to create
his signature dishes which are served not only at Restaurant
Angelique but also at the Michelin-starred restaurants Paris
House in Woburn, La Bécasse in Ludlow and L’ortolan in
Masterclass with Chef Chris Horridge
Saturday 22nd October, 9.30am
Join Chris in his Quick Cuisine masterclass and learn how to
create simple, delicious and healthy dishes in just 30 minutes.
Chris, who is currently Director of The Fine Dining Academy
Cookery School, is the UK’s leading chef for nutritional cooking
and gained his Michelin-star for his gluten free, sugar free,
dairy free dishes during his time as Head Chef at The Bath
£15 per person. Price includes
include tea/coffee and homemade biscuits on arrival. A one and a
half hour demonstration and a glass of wine or non alcoholic
refreshment to be served during the course of the masterclass.
Places are limited to 20 guests per masterclass. Advanced
booking essential. To book your masterclasses please telephone
Restaurant Angelique on 01803 839 425 For more details
Celebration of Smoking @ Browns
James Brown reports: Food
Festival Dinner - Celebration of Smoking - Friday 21st and
Saturday 22nd October. Now is your chance to try the
smoked dishes we've been perfecting all year in one evening
Starters: A couple of versions of our smoked salmon to show
you how the flavours can be blended to give you contrasting
sensations. We'll hot smoke what's in the market that week,
hopefully we can get some huss and gurnard which smoke to
become creamy and textured, almost like perfectly moist
chicken breast. Smoked mackerel has been a revelation so
we'll definitely have some of that.
Octopus and squid can be smoked and then marinated in a
lovely olive oil like Nuno de Padro with a little chilli and
a squeeze of lemon. We'll make make up a platter of cold meats
like chicken, beef and slow cooked belly of pork served with
spicy greengage chutney and homemade bread. Finally the
smoked, steamed and then fried chicken served with the
punchy XO sauce at the American Night got rave reviews, so
we'll have that as well.
Mains: We're going to try to reproduce the beef that we had
at the Bordeaux evening. Lightly cured, cold smoked and then
seared. Several tables said that this was the best beef that
they had ever eaten. Wow! If we can get close to that then
people should be happy. Mind you they were drinking some
pretty special wine at the time! We're also going to do this
with venison. Game should smoke really well and with the
shooting season coming soon, we will have some quail and
pheasant on the menu, perhaps even hot smoked on the night.
Cheese: As it's food festival we want to showcase local
cheeses. We had 20 at the Bordeaux night and will have
another sensational board available for cheese lovers.
Desserts: Don't worry we won't be smoking these!
To book please call 01803 832572. This is not a set menu so
our normal extremely reasonable pricing applies!
not come down for the weekend, or even a week?
3. Small News
Ann at the Floating
Bridge reports: We are starting our famous Curry
Nights as from Wednesday the 5th October @ 6pm - 8.45pm.
The Dartmouth dot TV crew thoroughly endorse this!!
In this month's Devon
Life, page 17 you can see a half page special by
Dartmouth News. We love Dartmouth and we love
promoting Dartmouth, any excuse to get our website out
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news is a bit short and late, but the crew have been up
in Edinburgh for a big wedding!
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copyright Dave Cawley,