MENU
DORSET
issue nine
I
f you wanted an example of how far food
has come in this country, you only have to
get married. Or if that’s a bit complicated,
go to a wedding. We can all remember, and couldn’t
forget if we tried, the decades where the food was
as bad as the bride’s 1980s hairdo. There are
barely suppressed memories of rubbery chicken in
watery, unidentifiable sauces and buffets where the
crisps were the highlight. It couldn’t be further from
today’s delicious weddings. We have afternoon tea,
street food eaten standing up, wood-fired pizzas
and fine dining dishes of restaurant quality all vying
for our foodie love. Weddings can be a celebration
3
of great food and drink and its ability to bring friends
and family together. We hope our Weddings for
Food Lovers feature on p.23 will give you some
inspiration or, at the very least, some hope of great
food when you next get an invite.
Elsewhere, summer is threatening to break
through the clouds all over the mag but with
touches of spring hanging around too. As much as
we’re looking forward to summer’s bounty, we’re
determined to give spring favourites like asparagus
and wild garlic the send off they so
Robin Alway
Group Editor
richly deserve. Enjoy your Menu!
Contributors
Nick Marshall
If variety is the
spice of life, Nick
has had a dusting of
paprika this month,
eating at seafood
institution the
Riverside and the
cool (cutting) Edge restaurant.
Robin Goodlad
That faint
personal odour
of wild garlic
was worth it as
Robin scooped
a prestigious
international
photography prize! (See p.15)
Tom East
Tom has
undertaken one
of the toughest
tests for any food
lover – leaving
enough peas
uneaten when
shelling to actually make anything.
www.menu-dorset.co.uk
Rachel Gibson
Lots of people
give you advice
before you get
married but we’d
go with wine
merchant
Rachel’s before
your Uncle Barry’s…