It’s a delight to announce Head Chef of South London’s Roehampton Club, Adam Lestrelle will be cooking up a storm at our Winter Gastronomy Evening. He’s a self-taught culinary creative, and his passion for food is infectious. The Roehampton Club is an exclusive private members sports club, set within 100 acres of gorgeous parkland, so Adam is used to working against a beautiful backdrop and we look forward to see how the stunning coast inspires his cooking. His culinary gongs range from golds in Best in Class, to merits in his name from Salon Culinare, with a potential entry into the Culinary Olympics on the cards next year.
It’s a thrill to have him onboard and we’re itching to taste what extraordinary foodie delights he has planned.
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:
