Menu Dorset issue 19 *MENU18..dorset pdf issue 19 | Page 3

MENU
F
DORSET
oraging has gone from what common sense
country folk did to supplement their harvest to
one of the hottest food trends. Top chefs are more
likely to be found wandering around in the woods
than down the local cash and carry and it’s a brave
menu that doesn’t feature foraged ingredients. But
we’re happy to let the professionals search for ever
more obscure edible plants growing wild – withered
ground elder, anyone? – because we’ll be too busy
picking the obvious, brilliant free bounty that is the
blackberry. Their reappearance in the hedgerows,
soaking up the sun is a welcome sight, even if it’s a
3
sure sign summer is coming to an end and autumn is
on its way. See why it’s our Vital Ingredient on p8.
This issue is matching that impeccable timing of the
blackberry, in fact. It’s aimed at that same sweet spot
in the year where we can enjoy the end of summer
and start of autumn. It’s a fantastic time for seasonal
food, of course. See our recipes, starting on p47 for
proof. We have a whole summer of home grown
bounty to enjoy with the knowledge that autumn’s
harvest and colder evening comfort food is coming.
We hope you’ve had a delicious
Robin Alway
Group Editor
summer in Dorset and are ready for
more great local food next issue as the
Contributors
Nick Marshall
Nick researched
Dorset’s most delicious
weddings for our
feature. (In case you
were wondering
why he keeps adding
champagne to his
orange juice every morning.)
days grow shorter.
Two Thirsty Gardeners Tom East
Our booze experts
go all classy this
issue with a special
syrup to add to
your fizz. Classy
that is, if only they
didn’t drink it out
of a plastic demijohn.
Tom’s known
locally as “The
Stripper”. For
his blackberry
picking prowess
rather than for
when he ‘ forgets’
to close the bedroom curtains.
www.menu-dorset.co.uk
Alison Smith
Alison hasn’t just
been hanging out
eating in nice
restaurants this
month. She also
does delis (p22)
and knows the joys
of a free taste test buffet.