When news happens get involved. Send your pictures, views and video to us by text and email
Michelin-starred chef Russell Brown cooks up a storm
DORCHESTER’S Michelin-starred chef Russell Brown has been cooking up a storm alongside other top cooks.
The Sienna owner was asked to cook the dessert at The Chefs’ Forum Autumn Lunch, which saw some of the region’s finest culinary talents each create a course.
The event took place at the newly Michelin-starred Bath Priory and supported The Ark Foundation, part of the Hospitality Action charity.
Mr Brown was joined by Sam Moody from the Bath Priory, Josh Eggleton from the Pony and Trap in Chew Magna, Simon Hulstone from The Elephant in Torquay, John Hooker from Lewtran-chard Manor in Devon and Martin Blunos from Hogarths in the West Midlands.
The county town chef said: “The Chefs Forum aims to forge links between colleges, apprentices, suppliers and chefs, an admirable aim in its self but the Autumn Lunch was also a fundraiser for Hospitality Action – the industry’s main benevolent charity.
“I was delighted to be asked to cook a course at such a worthwhile and prestigious event alongside some of the South West’s top chefs.
“I chose the dessert course and produced a variation on a dish from the current menu at Sienna, golden syrup and mascarpone mousse with warm gingerbread cake and lemon.”
The Ark Foundation was founded by Michael Quinn, who became the first English head chef of the Ritz and lost his career due to alcoholism.
He recovered and set up the foundation to raise awareness of alcohol and drug misuse in the industry and it is now a key part of industry charity Hospitality Action, which, chaired by Jamie Oliver and Heston Blumenthal.
At the Autumn Lunch hospitality and catering students from South West schools and colleges got to sample the dishes cooked up by the chefs, giving most of them their first experience of Michelin-starred dining.
Catherine Farinha, event organiser and Chefs’ Forum co-ordinator, said: “The Chefs’ Forum is now a South-West-wide concern.
“This lunch represented everything the Chefs’ Forum has become.”
Comments are closed on this article.