Flying Visit - Paul Foster - Dingley Dell - Passion to Inspire - Freedom Food - Tuddenham Mill http://www.dingleydell.com/flying-visits/all-the-young-dudes-flying-visit-8-at-tuddenham-mill/ 17th March 2013 — at Tuddenham Mill

SWINE AND DINE MOVES INTO SECOND YEAR
And forges partnership with A Passion to Inspire

Dingley Dell Pork’s ‘Flying Visit’ restaurant event format – known as ‘Swine and Dine’ – is moving into its second year following a successful 2012 programme.

Founded by pig farmer, Mark Hayward, and supported by the RSPCA’s Freedom Food, the events are designed to showcase the versatility of British pork, and bring together top chefs to prepare extravagant pork tasting menus for diners, together with butchery masterclasses and virtual video tours of the Dingley Dell pig farm.

Mark Poynton’s, Alimentum in Cambridge, Suffolk based British Larder, Paul Merrett’s Sheen based restaurant, the Victoria, Andrew Nutters, Nutters in Rochdale and Corpus Christi College Cambridge - are amongst the venues that have already benefited from hosting a ‘Flying Visit’.

Now head chef of Tuddenham Mill, near Newmarket in Suffolk, Paul Foster has brought together a line up of top chefs to present the eighth Swine and Dine on April 17th.

The line up is:
• Paul Foster - Head Chef at Tuddenham Mill - 3AA Rosettes, Great British Menu 2012
• Ben Spalding – formerly of Roganic and John Salt
• Mark Poynton – Chef Patron, Alimentum – 1 Michelin star, 3AA Rosettes
• Matt Gillian – The Pass, 1 Michelin star
• Eric Snaith – Titchwell Manor – 3 AA Rosettes, Norfolk chef of the year, 2012

Mark Hayward says:
“We have evolved the format to include Murray Chapman’s initiative for young hospitality students – A Passion to Inspire. Students from hospitality colleges are chosen to help assist the chefs and work front of house –giving them a unique experience. For the Tuddenham Mill event, two students will be attending from West Suffolk College - one assisting the chefs and one working front of house”.

Mark Poynton of Alimentum says: “We were delighted with the success of our event last year. The format is interesting and compelling for our customers and it gave us a terrific PR platform for the restaurant. People really do have a real curiosity about the provenance of their food these days. These events give them a real chance to learn more about the great British pig but in an engaging and fun way”.

Murray Chapman, of A Passion to Inspire says: It’s a real privilege for our students to work alongside such talented chefs. This is just was A Passion to Inspire is all about – giving students experiences that will stay with them all their lives and inspiring them to be the best they can be”.

Afternoon ,

Another fantastic Flying Visit event last Wednesday . www.dingleydell.com/flying-visits

A big thanks to Paul Foster and Mark Hayward for allowing Passion to be involved .. please see attached the menu and feedback from the students

They worked alongside Mark Poynton ,Eric Snaith, Ben Spalding and Matt Gillan and Great photography from Jean-Luc ( please click on the links below for the pictures )

Tom from West Suffolk College , off his own back brought his CV in typed envelopes and then caused the chefs to start a fight over him !!! – good luck Tom

Also ( please pass this onto the students ) - Paul Foster is on ‘Saturday Kitchen’ with James Martin this Saturday – so please switch on and support him

Thank you for your help and support

All the best

Murray