…Beachside Grill’s own Head Chef, Jake Bawn. Jake started his love of food from an early age when he helped out in a hotel kitchen run by his mother and nan. He then moved on to pub kitchens where his passion for food and cooking was cemented. Jake started his formal training at 16, working at Sandy Cove Hotel at the time they received their first rosette. Jake became sous chef there aged 18.
Jake was approached by Saunton Sands Hotel’s head chef and invited to come and take a look around. Blown away by the scale of the operation, he joined Brend Hotels at 21 working his way up through the ranks, becoming head pastry chef before becoming sous chef. Jake’s accolades since joining the team include being a Young Oriental Chef of the Year finalist in 2016. He is now the head chef at Beachside Grill and will be presenting the dessert course at the winter gastronomy evening which is certain to be a showstopper.
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.
Want to join us as this fabulous feast? Details of how to book below.
Date: Friday 15 November 2019
Tickets: £60 per person
HOW TO BOOK:
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