A SLOW food menu was created by a chef at a luxury hotel to celebrate a Food for Change movement.

Food for Change links the pleasure of food with a commitment to the environment.

Steve Titman, the chef at Summer Lodge at Evershot, near Dorchester, devised a special dish derived from famous Dorset produce Blue Vinney cheese. He served marinated beetroot with the locally produced blue cheese, which was made using a 300-year-old recipe.

Also on the menu was locally sourced clam chowder and honey derived from the market town of Sherbone will also be served alongside a side of almonds – a true testament of Steven’s passion for preserving and promoting local heritage.

He said: “I love cooking with Dorset Blue Vinny – it’s such a rich and versatile cheese supplied by our trusted local producers. I’m thrilled to showcase the heritage of Dorset Blue Vinny using an espuma culinary technique, and served with marinated beetroot and a port reduction, at a time when our guests are more conscious than ever about the origin of their food.”

Food for Change took place from October 3 to 6. See slowfood.org for more information.