Flying Visit - The Pavilion - Passion to Inspire - Freedom Food - Dingley Dell http://www.dingleydell.com/flying-visits/the-pig-tour-guernsey-the-pavilion-st-pierrre-park-hotel-st-peter-port-6-30pm-6th-march/ 6th March 2014 — at The Pavilion

March TBC
Charity – Guernsey Society for the Prevention of Cruelty to Animals
65 covers – 6.30pm arrival Canapés – and butchery demonstration – sit down 7.15 pm
(Can I please have the full name of your dish as soon as, also to check crossover of ingredients)

Canapés – Live Theatre style Canapés ( Tony to source one more chef )
1st Course – Mark Poynton- Alimentum restaurant
Pork leg, black pudding purée, sage, mustard sorbet
2nd course – Eric Snaith – Titchwell Manor
Pig’s head fritters, fermented cauliflower, miso satay and yoghurt
3rd Course – Tony Leck – the Pavilion Restaurant
Pork Belly - Local Cider, Scallops and Black pudding and Guernsey grown pea shoots
Dessert – Murray Chapman- “ A Passion to Inspire “
Jowl – Orange textures – Pistachio – chocolate

Porky Petit Fours – Talented Chefs at The Pavilion

PRESS RELEASE
Dingley Dell Flying Visit to Jersey a roaring success!

All things piggy were celebrated in style when the Dingley Dell’s Flying Visit dropped into THE INN this week.

Following the journey of the pig from farm to plate, the Dingley Dell event brought together the farmer, from the renowned Dingley Dell Pork farm in Suffolk, Master Butcher and top British chefs, including Michelin starred Mark Poynton, to create a fun night of inspiration and gastronomy that was attended by local restaurateurs and foodies.

Diners were given a Butchery Master class by Shane Burrows of C&K Meats, a talk on animal welfare from the RSPCA’s Freedom Food, then treated to six highly creative pork dishes introduced by the Chefs, all accompanied by a matching wine supplied by Randall’s.

As with the previous 12 events, Murray Chapman from Passion to Inspire was delighted to invite four local catering students from Highlands College to get involved, working on the dishes alongside the award winning chefs in the kitchen. Inspiring the chefs of tomorrow is one of the key elements to the success of the Flying Visits and to date over 180 students have been able to share in the experience.

Students from Highland College Daniel Aires said “I really enjoyed and appreciated the experience and would recommend this type of event to any aspiring chef as it allows them the opportunity to work with acclaimed chefs as well as working with amazing products”.

Antony Noel “found the experience invaluable as it gave him the opportunity to be involved in dishes using techniques and ingredients new to him”.

Stephen Clipp’s – MD – The Inn Jersey

‘It was an absolute pleasure hosting the Flying Visit at THE INN and working with such an amazing and passionate group of people. All the chefs truly rose to the occasion and produced some spectacular pork dishes, and I know the students were inspired working alongside such talent. All in all it was a fabulous success and we were so pleased to support Jersey Cheshire Home on the night.’

Stephen Smith – Bohemia

Guests were blown away by the immense passion shown by all the people involved, and the whole Flying Visit ethos made the night quite unforgettable. Steve Smith, Michelin starred Chef from Bohemia said ‘Dingley Dell's flying visit was a wonderful evening. Great food, great company, great cause. It's always fantastic to see the students from Highlands College getting involved. Let's hope it becomes a regular event!’

Nick Joy – Managing Director – Loch Duart

Murray,
Nice to be in touch.
It was a Great evening and I hope your recovery continued after I left.
My quote below:
I am lucky to be invited to such an evening. The food was innovative and often breathtakingly good. To let young chefs work alongside the greats, handling top quality food such as Dingley Dell pork is an important part of continuing the great gastronomic development of this country.
Thanks to all and please invite me again.
Nick

A special mention to Martina and her team from Easenmyne who are the exclusive suppliers of Dingley Dell Pork for Jersey and Guernsey .

Charity - Cheshire Homes

As the evening rounded off, an auction of the meat along with a collection raised over £1000 for Jersey Cheshire Home.

Chefs, Students and Butchers

Shane Burrows – Master Butcher, C&K Meats
Murray Chapman – Passion to Inspire
Mark Poynton – Chef Patron of Michelin starred Alimentum Restaurant, Cambridge
Antony Noel – Highlands College student
Dean Brunnock - Highlands College student
Stephen Clipp – Owner, THE INN
Tony Nogueira – Head Chef, THE INN
Cornell Nikolau – Chef, Jersey Cheshire Home
Daniel Aires - Highlands College student
Mark Hayward – Farmer, Dingley Dell
Tony Leck – Chef, The Pavilion, Guernsey
Miguel Rodrigues – Restaurant Manager, THE INN
Adrian Doolan – Chef, Jersey Cheshire Home
Alex Taylor - Highlands College student

Notes :

• Pork products from Suffolk based Dingley Dell are processed locally, using trusted, established partners, to provide a strict provenance. This means Dingley Dell is able to supply butchers, restaurants, the catering industry and retail markets with pork from a single, bespoke production system in terms of breeds and welfare that is totally consistent in flavour and quality. To find out more, visit http://www.dingleydell.com

• The RSPCA’s Freedom Food is the only UK assurance scheme dedicated to farm animal welfare. It approves livestock producers, hauliers and abattoirs against RSPCA farm animal welfare standards. When consumers see the distinctive blue logo on food packaging or menus or in shops, they can be confident that the animal has been reared on farms inspected to higher welfare standards. www.freedomfood.co.uk
• A Passion to Inspire aims to bring the working relationship between education and the catering industry closer together –
to encourage the ‘future of tomorrow – today’ .The initial format was a competition, with a fun and supportive element, to nurture and encourage the students and give them belief in their chosen career. It is open to all students at any level and on any course – front of house and kitchen. ‘Passion’ also gives students and lecturer’s opportunities to visit Freedom Food approved farms and to meet potential employers and the chefs who support the cause. http://www.masterchefs.co.uk/training-a-competitions/a-passion-to-inspire
To date Dingley Dell Flying Visits – A Passion to Inspire, the associated team of Chefs and students have raised over £30,000 for charity

Morning All,

Hope you are all well and good

Feedback from our FIRST REAL Flying Visit to Jersey and Guernsey !! www.dingleydell.com/flyingvisits

Please see menu and report / quotes from the event

Big thanks to Stephen Clipp and his team ( especially Miguel ) for putting up with us !

Craft Guild of Chefs for getting Highland College involved and the pleasure to work with some fantastic students

Chefs – pleasure to work with a Great bunch – Mark Poynton, Eric Snaith , Tony Leck, Simon McKenzie, Adrian Doolan ….

If you wish to see the pictures ( I have attached a few but there is a lot more !! ) please reply to this e-mail and I will Drop box you .

Please forward this to your members and post to your to your website – thank you

NEWS

The North – more info soon , we now have Steve Smith ( Freemasons ) and Andrew Nutter on board – as well as a few others !– cheers Chefs

Website – still in progress – if anybody wishes to help oil the wheels of progress – please call me !!

There may be one other Spicy Flying Visit towards the end of the year with Mr. Cyrus Todiwala – I will release more information in due course !!

Thank you all for your help and support

All the best

Murray