Chefs for Hope Tasting Dinner at Knowle Manor

19 NOV 2019: TASTING DINNER AT KNOWLE MANOR

Six Chefs – Six Courses

Followed by an Auction of Promises.

In aid of MIND in Somerset.

£85.00 per ticket (£25.00 wine flight optional)

7pm for 7.30pm

 Chefs for Hope are organising a Tasting Dinner in support of the local charity MIND in Somerset which will take place on 19 November 2019 at Knowle Manor.

Six outstanding chefs will be cooking an exquisite six course dinner, providing guests with a top dining experience – James Mason, Ellis Pannell, Paul Berry, Olivier Certain, John Bradley and Liam Finnegan will be supported by learners from Foxes Hotel.

All chefs are from award-winning restaurants: James Mason, former Head Chef at Kentisbury Grange, now runs his own event company, New Coast Events. Ellis Pannell is Chef Patron of the Pyne Arms in North Devon, Paul Berry the Chef Patron of The Swan in Bampton, a Top50 Gastropub, where Olivier Certain is the head chef. John Bradley is the Chef Patron of Dunkery Beacon Country Hotel, and Liam Finnegan the head chef at The Castle in Taunton.

The dinner is in aid of the charity MIND in Somerset – Chefs for Hope are hoping to raise £5,000 to set up a youth service in Minehead for children with mental health issues in West Somerset. MIND in Somerset help young people who struggle with finding enjoyment in things that used to be fun, feel isolated and lonely and that life seems a bit pointless.

Chefs for Hope was set up by Mike Griffiths, former head chef at the Farmers Arms in Combe Florey, and Elke Winzer, organiser of the Exmoor Food Fest.  The objective of Chefs for Hope is to help local charities raise much needed funds.

“We are delighted that six fantastic chefs are joining us for our first Tasting Dinner in November”, said Elke Winzer.  “We are grateful to all of them to give up their time to help us raise money for MIND in Somerset.”

“Many chefs struggle with mental health, and supporting young people is a matter close to our hearts”, added Mike Griffiths. “We do hope that we will exceed our target of £5000 to be able to fund more than one youth group in West Somerset.”

The dinner will be followed by an Auction of Promises – information about the auctioneer and the items to be won will soon be published!

Tickets are available via the website http://www.chefsforhope.org

If you can’t make it, but still wish to contribute, then please consider supporting our Crowdfunder: 100% of the money donated will go straight towards our project.

Date for the Diary: Join us for dinner and support North Devon Hedgehog Rescue

Charity Dinner 

in support of North Devon Hedgehog Rescue on 28 April 2013 

3 courses for £30.00

Poster

Starters

Crisp fried Somerset Brie with wild leaves and red onion jam

Hot smoked Salmon Salad with candy beetroot and horseradish cream

Devilled Exmoor Lamb Kidneys with cayenne and Devon cream

Mains

Homemade Gnocchi with roasted peppers, stewed cherry tomatoes, mozzarella and baby basilhoglets 007

Whole roasted Lemon Sole with new potato champ and brown shrimp butter


Whole roasted Poussin with sweet potato chips, gremolata and aioli

Dessert

Sticky Toffee Pudding with Somerset clotted cream and toffee sauce

Panacotta with local berries

Styles Ice Cream selection

Recipe: Roasted ray wing with black butter, capers and parsley

This is another recipe of Jack Scarterfield, Chef at The CulboneJack Scarterfield

“This is one of my all-time favourites . I first saw this dish cooked by rick stein around 20 years ago, it inspired me to cook fresh fish and have done ever since!”

 

Serves 2

Ray700g ray wing skinned cut into 2 pieces your fish monger will don this for you

(Also known as skate)

100g salted butter must be salted

50g capers rinsed of any salt

1 table spoon of chopped parsley

Salt and pepperCapers

50ml red wine vinegar

1 lemon

olive oil for frying

 

Method

Heat a non stick frying pan on medium to hot heat, season fish with salt and pepper.

Add oil to the pan just enough to coat the bottom. Heat until lightly smoking, add fish thick side first (this will be the presentation side) and fry until golden brown (do not shake pan or if stuck just leave it for a further minute) – turn fish and fry again using same method.

Transfer to an oven proof tray and roast for 4/5 minutes depending on the thickness. Check if your fish is cooked (take a small knife and drop through the thickest part of the fish – if the knife goes through the bone in the middle it’s cooked).

For the sauce, heat butter in small pan on high heat until dark brown (not black), add vinegar, capers and chopped parsley .

Pour sauce over fish and enjoy!

I  like to serve serve this with mash and sautéed spinach

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Recipe: Pheasant Chowder

Serves 8

Ingredients

4 whole breasts of pheasant

250g diced pancetta

1 whole onion

3 carrots

3 cloves of garlic

thyme/parsley

rosemary

1 tbs English mustard

1tbs Worcester sauce

600ml double cream

Method

In thick based smoking hot pan start to caramelise pancetta, until a golden colour.

Add diced onion, grated carrots, chopped garlic and all the herbs.

When the onion is nicely coloured and tender, add diced pheasant breasts.

5 minutes after adding the pheasant add a splash of Worcester sauce, together with the mustard.

Following this you need to add the double cream and cook no longer than 20 minutes.

Served best with a fried (Duck, Quail or Chicken) egg, with some nicely toasted sour dough bread.

Absolute Exmoor perfection!

Thanks to Jakub from The Culbone to let us have this recipe!

 

Recipe: Roasted pheasant breast with Somerset cider and colcannon

Jack Scarterfield, chef at The Culbone, who is also one of the owners, has kindly sent us this recipe.

Born in Bath, Jack’s journey in search of excellent produce has taken him all over the world. He returned to Somerset to share his passion with you. The fabulous cooking skills (and secrets) of Jack Scarterfield can now be yours!

“I love the game season on Exmoor.  We are surrounded by stunning produce from pheasants to wild rabbits, beautiful venison that you can see running through the moor and delicate sweet partridge which is my favourite at the moment. It’s not just the great game I have on the door step that excites me, it’s all the lovely hearty seasonal veg that goes with it, local foraged wild mushrooms, truffles, curly kale and wild berries all great friends with most of the game.”

Roasted pheasant breast with Somerset cider and colcannon

Serves 4cideraples_1816403b

2 whole pheasants, breast removed, skin left on

4 peeled, boiled and mashed Maris piper potatoes

2 large handfuls of very finely sliced curly kale

1 large onion studded with 6 cloves

2 bay leaves

1 stick of celery

1 carrot

200ml double cream

Half pint Somerset cider (we use Thatcher’s)

50 g cold diced butter

Seasoning

Method

First make your sauce by roasting the pheasant legs and carcass for 30 mins to give flavour and colour. Then add to a large sauce pan with the celery, carrot, onion and bay, cover with water and boil for one hour. Drain off the stock discarding the bones and the veg, reduce stock for a further 20 mins, then add cider and cream.  Reduce again by half and put to one side.

To cook your pheasant you will need a non-stick pan on medium heat. Brush the pheasant with olive oil and season well with salt and cracked black pepper. Place skin side down into the pan and cook for 4 mins until gold brown, then turn over and switch off the heat.

To finish your dish, warm up your mash adding the kale – the heat from the mash will be enough to cook the kale.  Season and place into a warm serving bowl.

Warm up the sauce, whisking in the cold diced butter to thicken, add the pheasant to finish cooking for one minute and serve on top of the colcannon.

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The Culbone
Porlock
Minehead
TA24 8JW

Tel 01643 862 259

www.theculbone.com

click here to email The Culbone

Directions

The Culbone is situated on the A39 between Porlock and Lynmouth. We are the Highest Restaurant on the whole of Exmoor, so the driving experience is breathtaking with dramatic scenery. We look forward to welcoming you.