u
Men
of the
The Inn
at Cranborne
month
With their 30 mile menu, this award winning rural
gastro pub is making the most of Dorset’s fine fish, meat
and even oil as Tom East discovers…
t
he Inn at Cranborne isn’t the first restaurant to
boast a menu that only uses local produce.
Remember the BBC’s Urban Chef Oliver Rowe
attempting to open an eatery using ingredients
sourced within the M25? Yet, with miles of
stunning coastline, a forest filled with beautiful
mushrooms and even a local smokehouse, it’s not
every chef who has access to such a bounty of
quality ingredients within 30 miles of their own
kitchen. As The Inn’s head chef Matt Clements
concedes, “it’s much easier down here.” Matt,
together with his sous chef Luke Jefford, and
owner Jane Gould take us through their 30-mile
menu, highlighting quality Dorset producers
from Fjordling smokehouse to Cranborne Manor
Cheeses and Mrs T’s mushrooms.
O f f t h e Me n u
Recipe
48
Method
Goat tagine (serves 6-8)
Make one of Matt’s classics at home. Serve
with flatbread and couscous. You can swap
the goat for lamb if you like.
Ingredients
2kg goat leg, chopped into cubes
4 tsp ras el hanout (a spice mix from North Africa)
1 saffron strand
1 cinnamon stick
2 tbsp tomato puree
2 pints of veal stock (you can use chicken stock)
2 tbsp flour
Salt and pepper
2 tbsp rapeseed or olive oil
200g dates
4 tbsp chopped coriander
1 preserved lemon, pulp removed
6 garlic cloves, crushed
2 tbsp runny honey
1) Pre-heat the open to 180°c, gas mark 4.
1) Place the chopped goat in a bowl with
the ras el hanout, coriander, saffron,
garlic and honey. Leave to marinade for
24 hours.
2) Heat the oil in a large casserole dish.
Add the goat mixture and sweat the
ingredients in a casserole dish until they
are brown.
3) Add the tomato puree and the flour, and
cook for 5 minutes.
4) Now add the stock, preserved lemon
and dates, plus the cinnamon and cook for
two to three hours, until the meat is very
tender.
5) Serve on a bed couscous with flatbread
to share.
{
The Inn at Cranborne,
5 Wimborne Street, Cran