Dez kicked off his culinary career working at the Ritz Hotel before moving to Birmingham to take a position at the acclaimed Terrace Restaurant Metropole NEC. This was then followed by a move to Cornwall, to work as sous chef at the uber luxe Michelin-starred Alverton Manor in Truro, before taking his first Head Chef role at the award winning Greenbank Hotel in Falmouth.
Three years into the job, Dez was approached by Brend Hotels to become Head Chef at the 2 AA Rosette Royal Duchy Hotel, which lead to his appointment as Group Development Chef. He’s now situated in stunning Saunton Sands and gets stuck into the PR and marketing side of promoting the Brend Hotels brand, alongside overseeing the day-to-day running of Beachside Grill.
His passion for the South West foodie scene, supporting local provenance and using the natural larder to produce exquisite dishes, has built his reputation for excellence.
In addition to work with the Brend Hotels, Dez flexes his culinary muscles in cooking demos across the region and in national competitions, landing finalist in British Culinary Chef of the Year multiple times.
Knives and forks at the ready for Dez’s downright delicious dish on the menu at our fabulous winter gastronomy evening, details of how to book below.
Our region’s beef and lamb are known for their flavour and tenderness and coupled with the best in vegetables and other delicious ingredients, you are sure to have an exceptional night. The evening will celebrate the West Country Beef and Lamb PGI status. PGI (Protected Geographical Indications), was started 15 years ago by a group of West Country farmers who understood that there was a special quality to the meat produced in the West Country region (Gloucestershire, Wiltshire, Dorset, Somerset, Devon and Cornwall). Simply put, the animals need to have been born, reared and finished within the region and fed a predominately, forage-based diet.
Why is this status important? Well, it puts our wonderful produce on the map for quality for consumers as the first choice in beef and lamb. The South West has more days of rainfall that anywhere in the UK which keeps the lush grasses and flowering meadows, (the South West has 57% of all the meadows in the UK), growing all year. This changes the fatty acid profile of our beef and lamb meat by increasing its omega 3 and 6 content. This all creates a unique and nutritious meat for chefs to use to create sumptuous dishes.
Date: Friday 15 November 2019
Tickets: £60 per person
HOW TO BOOK:
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