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From field to plate: Dorset experts explain how to cook trotters
4:50pm Monday 12th March 2012 in The Food Blog
TWO of Dorset's food experts will be demonstrating how to prepare and cook pig's trotters as part of the south's largest hospitality event tomorrow.
The man behind Lytchett Minster's White Pepper Cookery School, Luke Stuart, is demonstrating a specially conceived dish using meat butchered by Lee Moreton of The Dorset Charcuterie Company, as part of the Hotel and Catering Show at the BIC.
The demonstration will provide inspiration to up-and-coming chefs, caterers and restaurateurs on the second day of the show, at the Bournemouth International Centre.
Visitors will have the opportunity to watch artisan butcher Lee prepare the meat, before Luke demonstrates the best way to cook it. The duo will be championing pig’s trotters from the rarest of British pig breeds, the British Lop, and will show the processes of boning, stuffing, cooking and plating to create an inspirational dish.
Luke says: “The Hotel and Catering Show is a yearly source of inspiration, you'll always learn something new and it's also a great place to network and meet like-minded people.
"Lee and I have been asked on many occasions to demonstrate how to handle and cook some of the more economical cuts of meat, and with the game season behind us many budding and professional chefs are looking for new and flavoursome alternatives.”
Show organiser, Anna Wallis, said: “With demonstrations such as this one taking place this year’s show promises to be interactive, fun and theatrical as well as educational.
"Luke and Lee’s display will give visitors the opportunity to ask questions about the butchery-to-plate process and perhaps learn a new skill.”
For further information on visiting or exhibiting at the Hotel and Catering Show, please visit www.hotel-expo.co.uk or telephone Anna Wallis on 01425 485040.
Follow the show on Twitter @HotelExpoShow or on Facebook at facebook.com/HotelandCateringShow.
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