Dorset Food and Drink The Guide 2017 The Guide 2017 | Page 11

Ambassador – James Golding
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J
ames Golding spent three years at The Savoy mastering all areas and gaining a firm grasp on classical
French cooking before landing the role of Chef de Partie at Le Caprice, where he worked under
Mark Hix and later Elliot Ketley. James was then placed in charge of the sixth floor restaurant at Soho
House, New York. In 2006 he returned to the south coast to work as Head Chef at Harbour Heights in
Sandbanks. In 2009 he started work at Whitley Ridge, which became The Pig in 2011.
Through his position as Chef Director at The Pig, he has worked to raise interest in where his food
comes from and how it tastes. He has done this through working closely with his Head Chefs and Kitchen
Gardeners, the New Forest Marque, Dorset Food & Drink and the AA.
He has been awarded two Rosettes from the AA and has made it into this year’s Michelin guide as a
recommended restaurant. The Pig has also been voted the UK’s most sustainable restaurant by the SRA
2012 & 2014 and has been placed in the top 100 at the National Restaurant awards three years in a row.
James says: “Since opening The Pig on The Beach in Studland we’ve been overwhelmed by the quality
and quantity of the amazing local and passionate producers located within Dorset’s borders!
Before, we used to approach producers and farmers to try their products but because of how passionate
the Dorset people are of their own local products we are now being approached by them.
It really is a very special county and I truly believe we should all be very proud of what is being achieved
within the Dorset area. As a Dorset boy myself I know I am!”
Mixed Garden Artichoke & Black Cow Cheddar
Salad with Dorset Cider Dressing
“This dish is a combination of the best the garden at Studland has to offer
during the summer/autumn season and with the semi-pickled globes, cheddar
and the sweet Dorset cider dressing this salad really does have those great sweet
and sour notes, then a nice big ball of the spicy mustard mazuna.”
Ingredients Method
250g Jerusalem artichokes
4 x whole baby globe artichokes
1 bunch of flowering mustard mazuna
50g Black Cow cheddar shavings
I btl sweet Dorset Cider reduced by ¾
100ml Rapeseed oil
1 tbsp cider vinegar
2 tbsp Dijon mustard
2 lemons
I bunch of rosemary
2 cloves of garlic
Borage flowers
Salt and Pepper 1. Peel and cook the globe artichokes by placing them in a pan
of boiling seasoned water containing the juice from two lem-
ons, rosemary and garlic. Cook until tender, and cool.
2. Wash and halve the Jerusalem artichoke and put on a baking
tray, drizzle with rapeseed oil, sprinkle with rosemary and
chopped garlic, season and roast for 20 mins at 180°C.
3. For the dressing, once the cider has cooled it should
resemble golden syrup (if not add a spoon of sugar and keep
boiling until ready). Put the mustard, vinegar and a spoon of
the reduction into your food processor. Slowly add the oil until it
comes together, if too thick slowly add some warm water.
4. Dress the plate and layer all the ingredients together to look
attractive and garnish with fresh borage flowers and the ched-
dar shavings.
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