| THE ESCOFFIER | 10/09/9999 |
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 Remember: you only live once; food is absolutely essential and is one of life`s great pleasures---------so why not enjoy it!
Todd Sadler
Chairman, The Gourmet World .Com |
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| Privacy | 09/09/9999 |
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It is our policy that we do not display or publish any photographs of members and/or their guests unless previously agreed with them.
Philippa Sadler-Stoddart
Operations & Administation Director
The Club Gourmet.Com |
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| Multi Faith Multi Culture | 07/09/2999 |
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 Business Sciences Ltd., have produced a booklet titled "A Quick Reference Guide to Care and Understanding of People in a Multi-Cultural Multi-Faith Society". A must for those professionals working in the Public Services and Charitable Organisations etc. The development of this publication was initiated by Business Sciences, following a presentation at the Anglo-European College of Chiropractic by Dr Philippa Sadler in Spring 2006. The presentation identified issues that may erode the Doctor/Patient relationship if there is little to no knowledge of the expectations/protocol of the faith and/or culture of the patient.
Two versions of the publication are avalable:
1) a very robust version with encapsulated cards - to withstand the rigours of a more demanding environment e.g. Hospital A&E department!
2) a printed card for general use.
This publication has been compiled with the help of many professionals in the field. Edited by Belinda Banham* and field-trialled at the Department of Health with the support, guidance and encouragement of Mr Surinder Sharma, National Director for Equality and Human Rights, Department of Health.
Copies of the pubication are available direct from; Business Sciences Ltd,
Hurn Court Farm,
Hurn Court Lane,
Hurn, Dorset. BH23 6AX
or
email mcmf@business-sciences.com
Cost of publication deliverd to UK address:
Encapsulated form...£10.50
Card form............£8.50
In your communications, please state to whom the invoice should be addressed.
*Belinda Banham CBE, JP (supplemental List), BSc(Hons econ) University of London, Diploma.Social Studies University of London, Diploma Philosophy of Medicine (Society of Apothecaries in London), SRN (Radcliffe Oxford). Chairman: Cornwall & Isles of Scilly AHA (1967- 77); Paddington & North Kensington HA (1981-86); Kensington, Chelsea & Westminster FPC (1979-85); Lambeth, Southwark & Lewisham SHSA (1986- 99). President Wytham Hall 2008.
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| www.business-sciences.com |
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| Fantastic Dorset Cottages | 08/09/2009 |
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 Need to get away, or just to get away, corporate team building, marriage building, a detox few days, a gourmet experience, whatever: they don't come any better than this! Jurassic coast, fantastic countryside, wonderful beaches, Poole/Bournemouth on doorstep and the Hurn Centre of Artisan Food Excellence. Whilst staying at Gorwell Farm, the Hurn Centre - just a stone's throw (25 mins) from the farm - is where you can have a break within a break for half a day or even a full day etc., hands on traditional bread making or the techniques of air-drying hams, many artisan workshops to suit your interest are available. An absolute must to chill out, rebuild, whatever!.
Contact; Mary Pengelly Tel: +44(0)1305 871401
Or see Website |
| www.gorwellfarm.co.uk |
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| 1st August 2005 | 07/09/2009 |
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 The Club Gourmet took over the showroom/tasting room at Hurn Court Farm, Hurn.
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| Eatery of the Month | 08/01/2009 |
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One of the best kept secrets (up until now !!!***) is the Hurn 'Luncheon Club/Club Restaurant' - A fantastic gourmet indulgent happening, the buzz, the crack, the people, the one to one that makes it special!
Where can you sit with people that have an interest, a passion for good food, you may have known for a couple of hours, a few days, or even met before! You talk about good food, having been involved in the preparation of - maybe the sauces, the bread etc. Well, this is the lunch served at the end of the morning's master class/workshop at 'The Artisan Food Centre Of Excellence', Hurn, it may take an hour or two, or three or four following the morning's efforts. The Grand Master eats with you discussing all aspects of the lunch: the wine and food in general. Sometimes he has been known to comment on French Rugby, however such comments are usually ignored focussing back on food!
To book for this fantastic 'Lunch with the Chef', all that you have to do is attend one of his famous artisan food preparation courses/workshops, (cost of the lunch is included in the cost of the workshop) - see website for details. |
| www.artisan-centre.com |
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| Quinney's Bakery At Hurn | 01/01/2009 |
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 Quinney's bakery at Hurn (The Dough Centre) is now in production, producing the most fantastic range of 'Artisan Breads' from across europe. |
| www.quinneysbakery.com |
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| Hands-on Workshops a Great Gift | 01/01/2009 |
Todd Sadler
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 Great as a gift! A must to get away! Culinary adventures for the solo hungry traveller, the couple on a romantic escape, a group on holiday or the corporate team in retreat |
| www.artisan-centre.com |
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| 13th,14th&20th,21st Dec 2008 Open Days at Hurn | 25/12/2008 |
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 SPECIAL CHRISTMAS OPEN DAYS AT HURN COURT FARM - Members and friends of Club Gourmet are invited to a fantastic open day at Hurn Court Farm. Where you can taste a whole range of Christmas Fayre and other gourmet products including our famous 'Snowflake Mince Pies' by Quinney's, select items for Christmas and/or hampers and, if you wish, have them wrapped by our hamper wrapping service etc.
Open 8.30am to 6.30pm. All welcome! |
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| Artisan Pasta & Gnocchi Workshop | 19/12/2008 |
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 Understand the principle uses of different flour from grains and pulses in pasta, noodle and gnocchi making. Make the doughs and then the pasta and gnocchi. What a fantastic day!!! |
| www.artisan-centre.com |
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| Soda Bread | 06/12/2008 |
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 Soda bread comes to Dorset. |
| www.artisan-centre.com |
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| 2nd December 2008 | 02/12/2008 |
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Snowflake mincepie and Christmas pudding tastings at the Artisan Food Centre Of Excellence Hurn
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| Andy Chu | 17/09/2008 |
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 Andy Chu, Prince of East Asian cuisine in demonstration.
Just Fantastic
Andy Chu presents; East Asian Cuisine Hands-on Workshops
at
The Artisan Food Centre at Hurn
Andy Chu is a leading Chinese Cookery Consultant and award-winning Patisserie, Confectionary and Savoury cook. He excels in delivering delicious East Asian cuisine for the Western palette, having first developed his craft in the kitchens of his parental hotel in Macau, Mainland China. Arriving in the UK, Andy fulfilled his fascination with Western delicacies by completing training in European Patisserie and Confectionery techniques. He continues to broaden his knowledge on Eastern and Western cooking techniques through extensive travel and aims to create simplified, tasty, Oriental dishes, so that everyone can learn and prepare them with relative ease,
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| www.artisan-centre.com |
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| Bread by Post | 13/08/2008 |
Caroline Master Craft Baker
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 From Quinney's, our own artisan bakery at Hurn, you can order your specialist breads online at www.breadbypost.com and/or with your shopping on www.thegourmetworld.com
The breads we offer are the ones that are better after resting for at least one day after baking such as;
Spelt (Dinkel)
Sour Dough
100% Rye
Quinney's Old English Fruit Loaf etc. |
| www.breadbypost.com |
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| Artisan Bread Making | 12/08/2008 |
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 From Breakfast to Lunch with everything (well almost everything)to do with bread in between! |
| www.artisan-centre.com |
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| Bread 1-The Beginning | 12/08/2008 |
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 One of the next generation of artisan bread makers tries her hand at the 'Hand-made Loaf' at the Artisan Food Centre, Hurn, Dorset.
Jess and her sister Amy, whilst on holiday from Jersey, attended one of the special one-day, hands-on bread making workshops held on a Sunday at the Centre. These workshops are available throughout the summer and party groups are most welcome.
Their comments at the end were "I really enjoyed it. The bread was delicious. I bet that all the bread we made would feed five thousand". Well, there we go!
For further information please contact Todd Sadler on 01202 471133 |
| www.artisan-centre.com |
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| Fresh Fish by Post | 26/06/2008 |
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 Fresh Fish by Post. Landed overnight, finest selected early morning, preparation starts at 6:00am, boxed and dispatched that morning, to arrive to you next morning – How about that for FRESHNESS!
(see: www.freshfishbypost.com)
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| www.freshfishbypost.com |
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| Bread Workshop | 17/06/2008 |
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 Morning break from bread one The Beginning. |
| www.artisan-centre.com |
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| Quinney's New Products | 27/04/2008 |
Todd Sadler
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 Quinney's Dunkin Flute and Quinney's Bread Sticks comes off the drawing board. |
| www.artisan-centre.com |
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| The Quinney's Dunkin Flute | 27/04/2008 |
Todd Sadler
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 Now available! |
| www.artisan-centre.com |
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| Quinney's Bread Sticks | 27/04/2008 |
Todd Sadler
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 bread Sticks with a difference! |
| www.artisan-centre.com |
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| Who said this; | 25/04/2008 |
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 "One can not trust people who have such bad cuisine"!
See Competition |
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| Manor House Hotel Studland Bay Dorset | 24/04/2008 |
Andrew Purkis
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 "Welcome to the Manor House Hotel situated on Studland Bay, Dorset, one of the most beautiful places in England. I can't take credit for the glorious views and the beaches. But I am proud to provide a comfortable and relaxing hotel with good food and attentive but informal service, to give you the break you deserve.
Our aim is to offer a haven for you to relax in comfort. Besides comfortable bedrooms, relaxing public areas and excellent food, we also have plenty of staff who have time to help you with any request."
Andrew Purkis
Proprietor
Tel: 01929 450288 |
| www.themanorhousehotel.com |
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| Chiropractic College goes a Baking | 30/03/2008 |
Joseph Luraschi
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 A group of 'future' bakers (could be a loaf of bakers, or a crumb of bakers or possibly a dough), but close to middle 'C'!. They came mainly from the Anglo-European College of Chiropractic (AECC), for the hands-on bread making workshop Bread 1 - The Beginning.
Again and again and again the workshop had that little bit of "Italian Finesse" with Joseph Luraschi now the leading artisan baker in the UK. What a work-out from breakfast to lunch, to final bake. just shear poetry. The young Joseph, a true 'Master Artian' from the the Italian village Como applies his craft - just magic, yes magic!
The next Workshop Bread 2 'The Doughs' will make history again!!.
Love to All Joseph |
| www.artisan-centre.com |
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| Italian Finesse | 28/03/2008 |
Joseph Luraschi
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 Joseph Luraschi (seen here at lunch to the left), joins the Artisan Food Centre at Hurn, as Workshop Master. Joseph brings a little "Italian" finesse, and panache (if that's possible) and much exuberance to the hands-on workshop Bread 1 - "The Beginning". |
| www.artisan-centre.com |
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| Guildhall Tavern - Restaurant of the Month | 27/03/2008 |
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 This one is a little cracker, the buzz, the food, the wines - the overall package does not come much better.
Located just two minutes from Poole Quay, patron chef Frederic with front of house partner Severine have put together a restaurant "to go for" - such a friendly atmosphere makes a visit, even on the dullest of days, uplifting - it's just fantastic!
A good family restaurant which is proud of its house specialities of locally landed fresh fish, crab and lobster etc, their Bouillabaisse is second to none! As with the meat and vegetarian dishes and home-made desserts, they have mastered their craft and, of course, their "plat du jour"
A good selection of fine wines, traditional well-kept real ales, plus chilled lagers are available.
Food served from midday until 2.30pm and from 6.30 until 9.30pm (closed Mondays except Bank Holidays).
Guildhall Tavern.
15 Market Street, Poole, Dorset BH15 1NB
Tel: 01202 671717
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| www.guildhalltavern.co.uk |
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| Bentley's a must for Easter | 10/03/2008 |
Shaun Reynolds - Head Chef
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 Bentley's Restaurant
Dudsbury Golf Club,
Christchurch Road,
Ferdown,
BH22 8ST
Tel: 01202 593499
Their Head Chef Shaun Reynolds will always welcome any requests you may have that are not on the current menus.
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| www.dudsburygolfclub.co.uk |
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| Roscoff Onions and Garlic to your Door | 09/03/2008 |
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 Message from Pascal Creach:
Dear All,
Due to last year's very wet season, the onion and garlic crop was not of the quality that my customers expect therefore this year I will not be out and about delivering these products in the UK. I am hoping that this year's crop will bring us back to some degree of normality and will be of the quality that you require. Thank you for your custom over the years and your recent numerous letters, e-mails and telephone calls which were much appreciated. I will look forward to seeing you as soon as our famous Roscoff onions and garlic become available. From us all at Roscoff, we wish you well for 2008.
Kindest regards,
Pascal Creach. |
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| Past Onion Johnnies | 09/03/2008 |
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 The farmer whose beret and onion-laden bicycle still symbolise France to millions of Britons has finally come home.
The House of the Onion Johnnies, a museum to the men who for almost two centuries have crossed the Channel to sell their onions door-to-door in Britain.
The Maison des Johnnies et de l'Oignon Ros recounts the history of those who, since 1828, have been making ends meet by sailing to Britain where the quality of their pink onion is cherished.
The secret of it's sweet, pink flesh? Yes it is a secret, some say it's the sea weed washed up on the shores of Roscoff and sprinkeled by the farmers on their onion beds.
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| www.artisan-centre.com |
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| Master Charcuterer Workshops | 05/03/2008 |
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| www.artisan-center.com |
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| Master Charcuterer Workshops | 05/03/2008 |
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 The one day workshops begin! |
| www.artisan-center.com |
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| Master Charcuterer - One day hands-on workshop | 26/02/2008 |
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 At last a one day hands-on workshop for the would be Charcuterer. It covers; air-drying, curing(wet & dry) smoking(hot & cold), salami making, sausage and pate making etc. etc. |
| www.artisan-centre.com |
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| Salami, Sausage & Pate making workshop | 25/02/2008 |
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 Charcuterers from across the country attend the famous one day hands-on workshop at Hurn |
| www.artisan-centre.com |
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| Bread - 1 | 23/02/2008 |
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 Great bread in workshops! |
| www.artisan-centre.com |
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| Faster Chef - BBC Radio Solent | 17/02/2008 |
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 Faster Chef is a new feature for BBC Radio Solent which is all about getting chefs to come up with a main dish that can be created within 5 minutes to demonstrate to listeners that it is possible to produce tasty, quick dinners for themselves and their families. Todd's demonstration on Friday morning was done on two camping stoves (two gas burners) in the studio - you cannot get more basic than that! Todd, seen above with John Cuthill, took just over five minutes to cook a sumptuous Romany lamb dish in a red wine, elderberry and apple sauce. It was just sheer brilliance! |
| www.bbc.co.uk/hampshire/local_radio/jon_cuthill/info_vault/faster_chef/ |
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| Preserving, Chutneys, Jellies and Cheeses | 29/01/2008 |
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 Our one day hands-on workshop takes on a new look with the help of Cathryn Giffin MD of Forgotten Fayre, whose products are now produced at the Artisan Centre, under her management.
The workshop is a must for those either just starting out in the world of 'Preserving' or those that wish to take their skills to a higher level.
Her 'Wild Crafted Range' are crafted from wild foraged fruits, berries and flowers based on authentic folk recipes and they include;
Pickled Blackberries - Fantastic with chicken, pates and duck. A few thrown in a salad adds a fruity surprise.
Blackberry Balsamic vinegar- A fruity salad dressing, try drizzling it over chicken or sautéing strawberries.
Elderberry Chutney - A delightful fruity chutney, excellent with venison, vintage cheeses and pates.
Elderberry Ketchup - Rich, fruity sauce. Sprinkle it into soups, stews and gravy for added flavour or try it with cheese on toast.
Elderberry & Sloe Jelly - Fantastic with rich meats and strong cheeses, add it to gravy for an enriched sauce. SILVER AWARD WINNER- GREAT TASTE AWARDS 2006.
Elderflower Jelly - Great with cheeses, and delicious on fresh fruit salad.
Pickled Elderflowers - Use like capers, in a salad or in a butter sauce for meaty fish like swordfish or tuna.
Elderflower Vinegar -Use as for Lavender vinegar.
Rosehip Jelly - Lovely as a sweet spread, adding chopped chilli and garlic makes a great dipping sauce for prawns, makes a perfect sticky glaze for ribs.
Rowan Jelly - Traditionally a jelly for game and strong cheeses.
Chequerberry Jelly - the 'caviar' of wild fruit jellies unique to Forgotten Fayre, delicious with game especially venison and lovely with strong cheeses but also at home as a sweet spread.
Elderflower cordial-probably the most refreshing summer drink there is!
Sloe Gin Jelly- No excuses needed for a sloe gin at anytime.
Her 'Traditional Range' include such as;
Elderflower Jelly Historic recipes and ingredients revived and updated, providing a unique taste experience.
Medlar Jelly - Great with Roast lamb and cheeses or as a sweet treat.
Lavender Jelly - Lovely with mild cheeses or meats and delicious on plain cheesecake.
Quince Jelly - A classic, at home on scones and hot toasted muffins, a bit on the side with roast lamb or a spoonful in apple dishes works wonders.
Parsley Honey-the war ration alternative to honey, tastes just like heather honey!
Rosemary Jelly - Herb jelly, created solely for roast meats especially lamb and beef.
Pickled Spiced Oranges - a Burst of bittersweet orange adds a refreshing kick to smoked meats, blue cheeses and a spoonful with roasted Mediterranean vegetables will tantalise the tastebuds.
Pickled Mushrooms
Lemon Thyme/Balm Jelly - Makes a great glaze for chicken, a spoonful with sautéed courgettes adds a lemony twist. Try it with prawns too.
Rose Petal Jelly - Sweet and subtle, a spoonful on ice cream is a 'delight', added to yogurt it makes an exotic smoothie. SILVER AWARD WINNER-GREAT TASTE AWARDS 2006.
Violet Jelly - great with roast lamb Pork, with mild cheeses, scones croissants.
Lemon Lavender Chutney - A surprising bitter sweet chutney with an aromatic twist. Superb with smoked meats, strong cheeses and spicy foods.
Caramelised Balsamic Shallots - Delicious with goats cheese, ham and cheesy garlic bread. Lovely with roasted peppers.
Pickled Samphire-Very popular during Elizabethan era, delicious with smoked,oily fish.
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| www.artisan-centre.com |
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| Party Food at its Best | 23/01/2008 |
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 Club Gourmet offers excellent party food for all occasions. |
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| Bread Workshops | 18/01/2008 |
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| Hands-on bread making workshops start again in January 2008 |
| www.artisan-centre.com |
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| Bread 1 - The Beginning | 18/01/2008 |
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 Clive Mullen, Master Baker, on a support visit to the Artisan Food Centre - Hurn, gives a helping hand to Bread 1 - The Beginning. |
| www.artisan-centre.com |
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| Hands-on Workshops | 16/01/2008 |
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 The fundamentals of bread making "The Handmade Loaf" was the first of a range of one day workshops of the 2008 programme that commenced on the 17th January.
Tel 01202 471133 |
| www.artisan-centre.com |
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| Team Building Workshop | 13/01/2008 |
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 To commence the 2008 schedule of Personal Skills and Team Building workshops, on Wednesday the 9th January eleven members of staff from Lester Aldridge LLP attended the hands on one day workshop Bread 1 - The Beginning. It was just fantastic! |
| www.artisan-centre.com |
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| Bread 1 Starts this month | 01/01/2008 |
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 The 2008 programme is now available, 'Pure magic'! |
| www.artisan-centre.com |
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| Fire at the Artisan Food Centre, Hurn | 10/12/2007 |
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 Four fire crews battled for over an hour to put out the blaze at the Artisan Food Centre, Dorset Smokery and Charcuterie, Hurn. The fire ripped through the roof of the giant 1890's barn in the early hours of Saturday morning.
A spokesman for Dorset Fire and rescue said "The investigation is complete. It was an accidental fire" |
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| Fact or Fiction | 24/10/2007 |
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During The Napoleonic Wars, the Brits blockaded France and its people came close to starvation. All they had left to eat were fields of potatoes but the culinary elitist French refused to touch them. Potatoes were cattle fodder.
Napoleon devised a cunning plan. Aware of the Gallic attitude to authority, he posted armed guards on potato fields, ostensibly to protect them from looting. The population was unable to resist the challenge and plundered the fields, learnt how to eat potatoes, survived the war and invented the French fry. Presumably we can blame them for obesity.
Bob Farand
Fine Food Digest
Please let us have your comments! |
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| Traditional Transylvanian Bread Baking | 24/10/2007 |
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 Baking is done by setting a wood-fire inside the oven. When the inside of the oven turns white, the oven is ready for baking. The burning embers/charcoal are pushed aside to each side of the oven and brought forward to the mouth of the oven. The oven floor was then quickly cleaned with a very wet cloth, attached to a long pole. Using a peel the dough mixes were placed on the floor of the oven, after which the mouth of the oven was closed and sealed for baking.
Following the baking period, which can be from two to three hours, the bread is turned out using a peel. Decanted from baking pots, if used, and pummelled with short wooden staffs, to remove the black overcrust, which was achieved in the initial high temperature of the baking process. This pummeling, i.e. removing the chard outer overcrust, results in a lighter softer undercrust emerging. Sometimes a hand held grater is used to get a finer finish on the undercrust.
The loaves where then rested for an hour or so. They had a good old-fashioned flavour and a good crumb, and required an old-fashioned bread knife to cut them!!!
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| Traditional Bread from Transylvania | 24/10/2007 |
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 The home made 3kg loaf was discovered during a fact finding visit to Transylvania - Romania. These traditional loaves are baked at home in outside ovens. |
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| Quinneys Bakery Research & Development | 30/07/2007 |
Boyd Shaw Master Craft Baker
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 The Grand Master of bakers: Clive Mullum, seen here with Boyd Shaw Master Artisan Baker Quinney's Bakery, researching new techniques/doughs with special reference to coeliacs. This is part of our continuing research and development programme where we are constantly looking for new products, developing existing ones and addressing market issues. The experiences gained are passed on through our hands-on workshops at the Artisan Food Centre Hurn.
Clive and Boyd are also seen here looking at aspects of "al fresco" baking, with the newly built external oven planned and developed for home baking. |
| www.artisan-centre.com |
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| al fresco Baking at Hurn | 28/07/2007 |
Boyd Shaw Master Craft Baker
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| This morning saw the commissioning of one of our "al fresco" ovens. The experience was shared by those attending one of our breadmaking workshops: Bread 1 - The Beginning. The firing up of the oven was a great success and those on the workshop had a go at baking bread and pizzas "al fresco" style. The experience was of great interest and became the major topic over lunch. |
| www.artisan-centre.com |
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| Bread 1 The Beginning | 28/06/2007 |
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 Lunch |
| www.artisan-center.com |
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| BBC Radio Solent goes Food Smoking | 02/06/2007 |
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 Todd Sadler, from the Dorset Smokery and Charcuterie, one of the world's leading artisan smokers and curers, gave a brilliant presentation on the pros and cons of artisan smoking during this morning's Sally Taylor's BBC Radio Solent Saturday programme. Judging from the response from the listeners: emails, telephone calls and texts, the programme was a tremendous success.
Sally Taylor seen here with Todd Sadler at the end of the show. |
| www.artisan-centre.com |
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| Pure Genius | 11/05/2007 |
Todd Sadler MD.The Gourmet World .com
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 Their fame now universal, the Prince of Culinary Art at last embraces the crowned Prince of Dough. During the last few years their paths never quite met, until today, at the Christchurch Food Festival. Jean-Christophe Novelli gave a scintillating cookery demonstration in the morning followed by Boyd Shaw, taking the prime lunchtime spot. He gave an unbelievable delivery of artisan bread-making that was simply, just magic. The crowds that came to see this master artisan at work walked away with an image that can only be classed as pure genius. From conversations overheard on the day, could this be the beginning of a very dynamic duo? Is there talk of a joint book?…watch this space!
As a continuation of the Christchurch Food Festival, Boyd, will be giving one-day Artisan Breadmaking workshops: Bread 1 – The Beginning, on the 18th & 30th of May and 14th,18th & 26th of June at the Artisan Food Centre - Hurn, (by Bournemouth Airport). Bread one is the prerequisite for his other breadmaking hands-on workshops. He will introduce you to the craft of making and shaping white dough, rye dough and olive dough and, of course, baking it to produce a range of breads: fougasses; baguettes; breadsticks; pizza etc., etc. Boyd will initially show you the fundamental steps of making each dough and baking the dough; after which you will make your own doughs, bake them and sit back to enjoy over lunch. Also, over lunch is the opportunity to taste and discuss with Boyd the characteristics of a range of regional breads and specialist breads that will be available.
One to one hands-on bread making one day workshops with Boyd are available through www.artisan-centre.com
or Telephone: 01202 471133 |
| www.artisan-centre.com |
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| Bread Competition Winner | 10/05/2007 |
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 Mr Nigel Allen of Wimborne, Dorset was declared the winner of The Gourmet World.com bread competition 2007, at the first day of the Christchurch Food Festival. The judges found the loaf was amazing it's just unbelievable. It had a good crust and crumb, with a most unusual flavour ..it was delicious, quite original and it puts a totally different facet on bread – exciting! It makes French toast to die for! The recipe that he submitted suggested using a breadmaking machine, however we used traditional folding methods and resting to make the loaf.
We would like to thank those people from all over the world who sent in recipes, unfortunately there can only be one winner, however we would recommend this bread to all bread lovers, it is something else! Well done Mr Allen.
As agreed with Mr Allen this loaf will now go by the name of the Wimborne Loaf.
The Wimborne Loaf as it came to us is;
Ingredients:
16 oz (460g) White Flour. Carrs
1 Teaspoon (5ml) Salt. Saxa
2 Teaspoons (10ml) Dry Mustard. Colemans
1 Teaspoon (5ml) Dried Chilli Powder Mild. Schwartz
1 Teaspoon (5ml) Sugar. Golden Granulated
2 oz (50g) Grated Cheddar Cheese. Wyke Farms Mature
10 floz (275ml) Milk, warm. Cravendale
2 oz (50g) Butter, in the milk. Lurpak spreadable
1 Teaspoon (5ml) Molasses. Potters
Water to make mix up to 16/17 floz.
1 Teaspoon (5ml) Dried Yeast. Doves
Optional Ingredients:
1 Teaspoon Sesame Seeds, toasted if preferred
2 Rashers Parma Ham finely shredded and placed in machine dispenser on top of sesame seeds.
Method:
Place yeast in machine pan, add mixed flour, mustard, salt, chilli powder and grated cheese. Pour over milk containing the melted butter, sugar, molasses and added water. Place, if being used, toasted sesame seeds in raison dispenser with parma ham on top of seeds. Set machine to 4 hour cycle with raison bake setting, medium loaf, dark crust. If no dispenser, add seeds and parma ham at suitable moment during mixing cycle. Machine: Panasonic SD 253
Features:
The addition of the mustard and chilli brings out the flavour of the cheese fully.
This loaf keeps well, slices well, makes delicious sandwiches and toast, and fried bread to die for!
A good all rounder for all ages. Cut and come again.
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| www.artisan-centre.com |
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| Bread Competition - Bake-off | 07/05/2007 |
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 Initial judging of the 'bake-off' of recipes received for the bread competition now taking place. Finals, 11.00am Friday 11th May 2007 Saxon Square, Christchurch, Dorset.
Contact Todd Sadler Tel: 01202 471133 for further information. |
| www.artisan-centre.com |
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| Launch of Quinney's Bread Flute | 06/05/2007 |
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 As part of British Bread Week Quinney's the Artisan Bakery at Hurn launched it new 'Bread Flute'-Quinney's Flult, its just fantastic. |
| www.artisan-center.com |
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| Best Restaurant in the WORLD | 24/04/2007 |
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 Yes its true Ferran Adria cooks The Fat Duck and El Bulli becomes the best restaurant in the World.
El Bulli
Apartado 30
17480 Roses en Cala Montjoi
Spain
Tel: 00 34 972 15 04 57
Open April through to September |
| www.elbulli.com |
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| Boyd Shaw at the BBC | 21/04/2007 |
Boyd Shaw
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 This morning, at their Southampton studios, BBC Radio Solent's programme 'The World of Bread' experienced a total eclipse of their knowledge of 'Artisan bread making', following a breathtaking demonstration by master craft baker, Boyd Shaw, of the Artisan Food Centre based at Hurn, Dorset. The live broadcast was just poetry in motion.
Boyd seen here with Sally Taylor the programme's presenter. |
| www.artisan-centre.com |
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| East Farm Shop | 30/03/2007 |
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 Local and organic |
| www.eastfarmshop.co.uk |
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| Bread Recipes Competition | 15/03/2007 |
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 The Gourmet World.com in conjuction with the Artisan Food Centre (home of the hand made loaf) are running a bread recipe competition.
The basis of this competition is that we are trying to locate some 'forgotten' / pre-war/ old recipes for bread. What recipes we receive, Boyd our master baker will try them out, select the best ten against a set range of agreed criteria. The final assessment will take place on the 11th May 2007 12.30pm at the Christchurch Food Festival - Tastings, held in the main marquee Saxon Square, Christchurch, Dorset. The selection panel will be 'The Club Gourmet' team (+) along with a host of celeb chefs etc.
All recipes sent in will be put up on our website with the name of the sender.
The winner will receive a three-day hands-on bread-making course, (Bread 1,2&3) at the Artisan Food Centre, Hurn, Dorset, with B&B accommodation provided.
Recipes should be sent to;
BREAD COMPETITION
Artisan Food Centre,
Hurn Court Farm,
Hurn Court Lane,
Hurn, Dorset BH23 6AX.
or e-mail boyd@thegourmetworld.com
or use the contact page at the end of this section. |
| www.artisan-center.com |
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| Research and Development | 09/03/2007 |
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 Boyd Shaw Artisan Baker takes a break with Clive Mellum - Sales and Development Director Of Shipton Mill Flours, following one of the frequent R&D sessions held at the Artisan Food Centre Hurn.
They are also seen working in our R&D bakery with Pascal Lemont, Artisan Baker la Rouchelle, France. Who is taking a day or two off from his holiday in the UK to look into some of the artisan processes under development at Hurn. |
| www.artisan-centre.com |
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| Bread Making Starter Kits | 03/03/2007 |
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 New range of 'Starter Kits' for bread making at home now available at the Artisan Food Centre Hurn. |
| www.artisan-centre.com |
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| 2008 Programme of Hands-on Workshops | 03/03/2007 |
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 The International Guild of Master Food Artisans has been establised to recognise the contibution that individuals have made in the pursuit of excellence, development, and the promotion of their craft.
Guild members are actively involved in workshops designed to stimulate, enrich and further the knowledge of those interested in traditional food crafts.
One, two and half-day workshops are held at the 'Artisan Food Centre' Hurn, Dorset (by Bournemouth Airport). The 2007 program will be available 21st March 2007. This programme of 'hands on' workshops will cover: Baking: Bread Making part 1; Bread Making Part 2; Bread Making Speciality Breads (signature breads); Patisserie, Canape and Petits Fours; Sausage and Salami Making; Air Drying (hams and Biltong etc.); Basic Butchery; Fundamentals of Chinese Cooking; Cooking with Chillies; Sauces, Salsas, Relishes, Marinades and Dressings.
Workshops for 2008;
Salami,Sausage and Pate making
Master Charcuterer
Bread making
Pasta
Pastry/Patisserie
Sauces and Soups
Sugar Craft
Preserving
Meat Curing Air-drying & Smoking
Cheese making
Cider making
For full programme, contact Todd Sadler Tel:01202 471133
e-mail todd@thegourmetworld.com |
| www.artisan-centre.com |
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| Bread Making Workshop (working the dough) | 02/03/2007 |
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 Mrs McKewan is shown and demonstrates working the dough (Hurn Style) during one of our hands-on bread making workshops (Foundation Workshop Bread 1 The Hand Made Loaf) at the Artisan Food Centre Hurn. |
| www.artisan-centre.com |
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| The hand made loaf in schools | 24/02/2007 |
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| As part of our educational programme for schools, Boyd Shaw Head of Baking at the Artisan Food Centre - Hurn, demonstrates the subtlety of the hand made loaf. The pupils at St Mark CE school Highcliffe look on in amazement and awe as he crafts the 'hand made loaf'. It is so important to get children involved at the earliest possible age to ensure they have the fundamental understanding of good food and the way it's produced. |
| www.artisan-centre.com |
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| Bread 1-The Beginning | 03/02/2007 |
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 Our foundation workshop in bread making Bread 1-The Beginning, the hand made loaf becomes the flavour of the day. |
| www.artisan-centre.com |
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| Dorset Lardy Cake | 30/01/2007 |
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 Is this the world's best Lardy Cake??
If you have recepies for lardy cakes and/or old fashioned breads, please let us know.
We are running a competition for the best recipe, the prize being a one-day hands-on breadmaking workshop at the centre which includes breakfast, lunch etc. |
| www.artisan-centre.com |
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| Hands on Workshops | 29/01/2007 |
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 Bread 1-The Beginning |
| www.artisan-centre.com |
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| 2008 Programme of Hands-on Workshops | 28/01/2007 |
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 17th January saw the start of the year's programme of one day hands-on workshops at the 'Artisan Centre' at Hurn.
Tel 01202 471133 |
| www.artisan-centre.com |
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| Accommodation for Workshops | 28/01/2007 |
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Should you require over-night accomodation for our Artisan Workshops, please contact Todd Sadler on 01202 471133.
For other accommodation please click on the website below.
for Bournemouth Hotels:- |
| www.bournemouth.com |
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| Artisan Hands-On Workshops | 26/01/2007 |
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 New workshop facilities now available at the Artisan Centre of Production and Training - Hurn, based on the domestic kitchen so that students can relate to the equipment etc. The facilities are from an Ikea kitchen combination. |
| www.artisan-centre.com |
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| Mr Lau's 2007 Sauces | 24/01/2007 |
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 Mr Lau launches his 2007 range of gourmet sauces in conjunction with The Club Gourmet range of 'Meals in a Moment':-
Szechuan
Plum
Sweet & Sour
Peking
Sauce for Crisy Duck
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| www.artisan-center.com |
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| Bread Making | 24/01/2007 |
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 Artisan bread making hands-on workshops at Hurn |
| www.artisan-centre.com |
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| Quinney's Bakery | 17/01/2007 |
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 Art in the true form of bread is now available from Quinney's artisan bakers at Hurn |
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| Smoked Cheese | 31/12/2006 |
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 Smoking cheese at Hurn |
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| Hampers for Christmas | 26/12/2006 |
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 At Club Gourmet we can prepare fantastic 'Gourmet Hampers' to your specification. Just let us know your ideas, we will do the rest! |
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| 9th, 16th & 17th December 2006 Open Days at Hurn | 24/12/2006 |
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| Specal Christmas Open Days, Saturday 9th, Saturday 16th & Sunday 17th December 2006. Open times 8.30am - 6.30pm all Club Members welcome. |
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| Dorset Pates Launch - 2006 Selection | 18/12/2006 |
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 At the Bournemouth Trade Fayre, 7th & 8th March, our pate range for 2006 was successfully launched.
Availiable in 1kg & 500gm pots they are;
Dorset Pate – coarse Pork and Pork Liver pate with herbs and spices
Farmhouse – smooth Chicken Liver and pork pate with herbs and spices
West Country – smooth Pork and Pork Liver pate with herbs and spices
Gourmet Chicken – a smooth Chicken Liver pate with Wild Mushrooms, red wine, herbs and spices
New Forest Game – a medium coarse Venison pate with Wild Mushrooms, red wine herbs and spices
Gourmet Duck –a medium coarse Duck and Duck Liver pate with orange, brandy and calvados, herbs and spices
Porterhouse –a medium coarse Venison, Duck and Duck Liver pate with apricots, juniper, port herbs and spices
Farmers Choice –a medium coarse Chicken Liver pate with added smoked chicken, red wine herbs and spices
Hunters Pride –a medium coarse game pate with Duck, Smoked Venison red wine, brandy, herbs and spices
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| Workshop Air-Drying Meat | 18/12/2006 |
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 Some of the results of the two-day workshop held early December on air-drying meat at the Hurn Centre of Artisan Food Excellence are shown here. They will continue the process of hanging for another couple of months before the product commences the final stages of preparation and are ready for use. |
| www.artisan-centre.com |
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| Sauces for Courses | 16/12/2006 |
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 Paul James and Marcus Hartnell display their skills in the development of new sauces for the 'Healthy Eating Range' of Club Gourmet - 'Gourmet Meals'. These unique sauces will form part of one of the one day workshops - Sauces, Salsas, Relishes, Marinades and Dressings held at the Hurn Centre of Artisan Food Excellence. The teams ever expanding repertoire is the envy of the culinary world, and is now enriched by the skills of Mr Lau (Master Chef Oriental Cuisine),who joined The Gourmet World Development team in January 2005 as Senior Consultant Chef Oriental Cuisine. |
| www.artisan-centre.com |
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| Swedish & Estonian Delegation | 07/12/2006 |
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 Small producers from Sweden and Estonia on a fact finding mission visit 'The Artisan Food Production and Training Centre', Hurn |
| www.artisan-centre.com |
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| Club Dinner Wednesday 30th November 2006 | 29/11/2006 |
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 The 6-course menu for this 10th Club Gourmet Seasonal Dinner has been designed by our chefs and Ian Smith to reflect what is available locally: from the magical flavours of wild mushrooms, to the succulence of venison and pheasant, to the delicacy of local fish and the taste of Blue Vinny.
The Club Gourmet at The White Buck Inn
The Clubs 10th Seasonal Gourmet Dinner
SIX COURSE MENU
Local Fish Soup with Pernod, Gruyere and Croutons
or
Blue Vinny with Sweet Potato and Pear Soup
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Provencal herb scented breast of Guinea Fowl on a pressed terrine of Ratatouille with crisp Parmesan wafer
or
Terrine of Dorset Bay Crab with roasted Vine Tomato and Basil dressing
or
Roulade of Test Valley Trout and Langoustines with a Sour Cream and Caviar dressing
or
A parfait of Duck and Chicken Livers, spiked with Cognac and Green Peppercorns with toasted Brioche
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Club Gourmet Salad
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Roast Loin of New Forest Venison resting on a crispy Bacon, Parsnip and Chestnut Rosti, Sloe Gin sauce
or
Supreme of Turbot filled with a Scallop mousse, Saffron, French Bean and Leek fondue
or
Saute of local Pheasant, thyme, Cider and Green Apple sauce
or
Fillet of Lamb wrapped in Rosemary mousse with a Gratin of Potatoes and Celeriac with a truffled jus
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A Paw-Paw and Mango mousse on a compote of Tropical Fruits with Coconut wafers
or
Chilled dark Chocolate soufflé warm au gratin of marinated Liqueur, soaked Pears
or
A trio of Citrus Fruit desserts, tart, mousse and iced parfait
or
A selection of Regional Cheeses with Homemade Winter Chutney
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Coffee and Petit Fours £30.00
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| Factory Visits and Tastings | 20/09/2006 |
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| Should you wish for factory visits and/or tastings, please let us know as soon as is possible, because bookings are nearly full. |
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| Sugar & Confectionery Workshops | 19/07/2006 |
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 Working with sugar,molding, blowing, pulling,pouring.Its amazing what you can do. |
| www.artisan-centre.com |
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| Sugar Folding & Molding | 18/07/2006 |
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 Workshop in sugar boiling. |
| www.artisan-centre.com |
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| Sugar Folding & Molding | 16/07/2006 |
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 ...and more... |
| www.artisan-centre.com |
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| Sugar Folding & Molding | 15/07/2006 |
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 The art continues. |
| www.artisan-centre.com |
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| Sugar Folding & Molding | 14/07/2006 |
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 ...and more... |
| www.artisan-centre.com |
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| Sugar Folding & Molding | 13/07/2006 |
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 ...and more!! |
| www.artisan-centre.com |
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| Works Visit by Allendale House | 17/06/2006 |
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The evening of Thursday, 17th August 2006, we welcome members of Allendale House to a factory visit and tasting, organised by Mrs Liz Thornthwaite 'edht' Centre Manager.
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| www.edht.org.uk |
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| Hurn Tasting | 07/06/2006 |
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 Experience what you have produced |
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| Hurn Kilns and wee Work Stations | 07/06/2006 |
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 The place to express yourself |
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| Facilities at Hurn | 07/06/2006 |
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 Some of the facilities available for the workshops held at the 'Hurn Centre of Artisan Food Excellence'. |
| www.artisan-centre.com |
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| Master Charcutier From Sweden | 06/06/2006 |
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 Soren Lundgren of Sweden, Grand Master of the International Guild of Master Food Artisans visits Dorset Smokery and Charcuterie, as part of the swedish deligation who are currently visiting 'Artisan Food Producers' in Dorset UK. They are here to advise on tradional methods of food production. Soren is pictured here in the tasting room/deli at Hurn holding two air-dried hams. |
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| Evening Visit and Tastings | 30/05/2006 |
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| We welcome the 'Bournemouth Local Study Group' on the evening of Tuesday 30th May @ 6.30pm, for a works visit and tastings. |
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| Christchurch Food Festival | 28/05/2006 |
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| Christchurch Food Festival | 27/05/2006 |
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| Dorset Cheeses At Their Best | 26/05/2006 |
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 Cranborne Chase Cheese have produced a fantastic range of soft cheeses from unpasteurised milk. Probably the most exciting new english cheese on the market! A must for every table.Cheeses such as 'ALDERWOOD', 'WINGREEN' and the famous 'ST.NICHOLAS'.
Contact: Manor Farm, Ashmore, Dorset` SP5 5AE
Tel/Fax 01747 811125 |
| www.cranbornechasecheese.co.uk |
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| The Club Gourmet HQ | 20/04/2006 |
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 The Club Gourmet is based at 'The Hurn Centre of Artisan Food Excellence' Hurn Court Farm, Dorset BH23 6AX.
For information on courses and hands-on workshops tel:01202 471133 or e-mail workshops@theclubgourmet.com |
| www.theclubgourmet.com |
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| Golden Grill | 04/04/2006 |
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 Golden Grill Cafe 33 Staines Road West, Sunbury on Thames, Middlesex TW16 7AB. Joint winner of our 2006 Travellers' cafe of the year. Late morning opening 8.30am nearly took them out of the competition however the team experienced an earlier offering.
The food is exceptional, the happening is good. The Kambs are as good as they come, yes even for breakfast.
Well done.
Tel:01932 787978
Suggest an 6.30 start for those into Town. Come on Guy just get up its what your customers want!!!!. |
| Joint Winner 2006 Travellers' cafe of the year 2006 |
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| Breakfast | 03/04/2006 |
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 I spend a lot of my time travelling, mostly by car, therefore I am fully aware of what food is on offer on the British highways and by-ways: from the rip off merchants of the motorway café to the little “greasy-joe’s”, but seldom have I come across a little gem of a place. The Weary Traveller, located on the A36, some 16 miles from Bath is one such gem. This tiny sit-down eatery on wheels provided a really good “English Breakfast”: the textures, flavours, the quality were all there. The coffee could improve so could the reading material (however probably no better or worse than the average GP’s Surgery). But the food was as good as it comes – Well Done Liz !
Because of the problems with roadside eateries, The Gourmet World is now compiling a list of those worth a visit and will offer an annual prize and certificate for the one that comes top, i.e. Travellers’ café of the year. The criteria for entering the list is simple – must be open before 8:30am at least five days a week.
Please let us have your recommendations. |
| Joint Winner 2006 Travellers' cafe of the year 2006 |
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| French Onion Man Delivers in UK | 20/02/2006 |
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| Pascal will be visiting over the next two months to deliver to your door the finest french oinons, garlic, shallots and artichokes. To find out more or place your order please email info@thegourmetworld.com for latest information on when Pascal is in your area. |
| www.frenchonionman.com |
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| Mr Lau's Brasserie | 19/02/2006 |
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 Fantastic news.. coming soon to the UK.. at the quality end of the market: Mr Lau's Oriental Brasserie, specialising in gourmet aperitivos and tapas - Chinese style. It is the most exquisite 'Dim Som' plus ****!!.
In conjunction with The Gourmet World.com, Mr & Mrs Lau (seen opposite) are developing products so that each major city will be experiencing Mr Lau's cuisine by late 2007.
For more information please contact Todd Sadler, Chairman The Gourmet World, by e- mail todd@thegourmetworld.com |
| www.artisan-centre.com |
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| Master Chef Joins Gourmet World | 05/02/2006 |
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 Mr Lau the famous chef renowned for his oriental sauces has joined the development team at the Gourmet World H.Q., Hurn, Dorset, as Senior Consultant Oriental Cuisine. His knowledge and experience will bring a new dimension to the development of our 'Meals in a Moment' dishes. |
| www.artisan-centre.com |
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| Salami Making & Air-Drying (two day workshop) | 08/12/2005 |
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Soren Lundgren (Sweden), member of the Guild of International Food Artisans, gave a two day 'hands on' workshop to would-be local producers on the pros and cons of producing air-dried meat & salami 'Swedish style' at the Hurn Centre of Artisan Food Excellence, Hurn Court Farm, Hurn in Dorset UK.
Part of a program to arrest the decline of 'Artisan Food Production' in rural areas.
Products produced at this workshop are now away for initial testing at Microtech Services (Wessex) Ltd.01202 530700 |
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| Salami Making and Air-Drying (two day workshop) | 06/12/2005 |
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On the 6th & 7th of December 2005, a two day workshop on the pros and cons of salami making and air-drying meat for the small indigenous producer, will be given at the Hurn Centre of Artisan Food Excellence by Soren Landgren from Sweden. This is part of an EU initiative of sharing experiences with other 'EU' partners. Those countries participating in this particular project are Estonia, UK and Sweden.
For more information please contact Todd Sadler at Gourmet World. com
Tel 01 202 471133. |
| www.sausagebypost.com |
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| 23rd November 2005 | 23/11/2005 |
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Townswomen's Guild - Southbourne
Visit Club Gourmet @ Hurn for an evening tasting of Christmas Fayre. |
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| Meals for Diabetics and G.I. meals | 11/11/2005 |
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| We launch a new range of gourmet meals for ' Diabetics ' mid November. For more information please e-mail info@gimeals.com |
| www.meals4diabetics.com |
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| George Gale &Co Tasting | 02/11/2005 |
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| Managers of George Gale Hotels and Restaurants meet at Hurn for a factory visit focusing on 'Stocks and Sauces' preparation, followed by a grand tasting of core ingredients (lunch), before embarking on a fact finding mission to Gerona, Spain. |
| www.accommodating-inns.co.uk |
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| 24th-30th October British Sausage & Pate Week | 30/10/2005 |
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Grand tasting of gourmet sausages and pates throughout the week at Hurn.
Award winning sausages and pates that were tasted:
Dorset Pate
Farmhouse Pate
Gourmet Chicken Pate
Duck and Apricot Pate
New Forest Game Pate
Japetto Pork Pate
Sausages:
Hurn Honker
Porterhouse Honker
Dorset Thumper
Champion Cobbler
New Forest Red
Beef & Guinness
Boerwors
Mergeuz
Lamb & Mint
Boar & Apple
Toulouse etc. etc. and more!
All available from our 'Sausage & Pate Shop' see web site. |
| www.sausagebypost.com |
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| 20th October 2005 | 20/10/2005 |
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| Ensbury Park Women`s Guild - Factory Visit and tasting |
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| End Janary 2006 Fresh Meat By Post | 30/09/2005 |
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Fresh Meat by post, finest cuts of free range beef, lamb, pork, poultry etc.,selected to your order, packed and despathed to you over night for morning delivery.
You can also combine your order with other orders from Club Gourmet web sites such as Fresh Fish by post, Pate by post, Sausages by post etc just go to the appropriate web sites to order, its so simple. |
| www.freshmeatbypost.com |
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| Mid September – new websites worth a view; | 26/09/2005 |
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www.sausagebypost.com
www.cheesebypost.com
www.smokedpoultrybypost.com
www.smokedfishbypost.com
www.smokedmeatbypost.com
www.freshmeatbypost.com
www.patebypost.com
www.freshfishbypost.com
www.biltongbypost.com
www.mealsbypost.com
www.freerangebypost.com
www.meals4diabetics.com
www.gimeals.com |
| www.patebypost.com |
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| 7th September 2005 | 07/09/2005 |
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 Jean-Jacques Peuillon ' Artisan Charcutier '
50300 Le Val-Sait-Pere
tel. 003333682945
Fantastic Normandy Sausages! |
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Wonderful local French markets |
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| 6th September 2005 | 06/09/2005 |
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 A party of 12 members and guests visited the La Manche region, with a quick visit to Renne and and !! The main mission, apart from the booze cruise and visiting as many gastronomic places as possible, (see list below) in the two days, was to take in what wonderful food and places of interest are on La Manche, i.e. that bit of Normandy coastline to the south and to the west of Cherbourg: from local charcuterie, specialist bread, shellfish etc. etc. Staying over night at L’ Hostellerie de la Bain where a fantastic gourmet dinner had been prepared from local delights. Such a short break but a brilliant two days of just pleasure and indulgence.
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| 21st August 2005 Open Day Dorset Chillies Farm. | 21/08/2005 |
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 Michael and Joy Michaud welcome all at their Open Day at Sea Spring Farm, West Bexington, Dorchester, Dorset DT2 9DD.
Take a day off and go and visit them in beautiful west Dorset. It will be a chance to see their market garden, talk chillies and take part in tutored tastings. 'Bonsai chillies', potted chillies that make very attractive edible house plants etc etc. |
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| 17th August 2005 | 12/08/2005 |
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20 members and guests of the Southbourne Townswomen’s Guild attended a factory visit at the Charcuterie and Smokery at Hurn, followed by a sampling of the products produced, taking home sample bags of some products.
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