J
JAMES
GOLDING
MENU
includes The Pig on the Beach at Studland.
ames Golding spent three years at The Savoy
James has a great respect for the environment
mastering all areas and gaining a firm grasp on
classical French cooking before gaining the role and animal welfare. He feels the responsibility to
promote and protect the traditional foods of the
of Chef de Partie at Le Caprice, where he worked
UK. This means finding small producers and local
under Mark Hix and later Elliot Ketley. James was
butchers that work sustainably and have a passion
then placed in charge of the sixth floor restaurant
for their products.
at Soho House, New York. In 2006 he returned to
hristmas
is
coming.
Be
prepared.
That’s the
His dishes
are uncomplicated and simple British
the south coast to work as Head Chef at Harbour
only way to make it through this festive season
micro-seasonal and influenced by both
Heights in Sandbanks. In 2009 he started
of foodwork
relatively intact, garden
accordingfood,
to the chefs
spoke
to (p.39). Now,
as much
asand
we love
the
forest
coast with the emphasis on fresh,
at Whitley Ridge, which became ThewePig
in 2011.
Christmas – it has pigs in blankets for a start – if you’re
clean flavours.
He is now Chef Director of The
Pig group, which
the designated cook in your house, what should be
Dorset
is s ue fiv e
C
a sugar-dusted dream of a holiday can quickly turn
stressful enough to disintegrate your paper crown with
fearful perspiration. There’s lots to think about. From
serve best
on the big
(turkey? goose?
The Pig’s Chef Directorwhat
ontothe
ofday
Dorset
foodbeef?)
andto drink…
which
potentially torturous method
you’re
cook it’s important to shop and eat
Tell us a bit about your Dorset
roots…
Why
dousing
youtothink
it, and
the decisions
come
as thick and
fast as seasonally
the crowds of and sustainably?
I grew up in Christchurch, Dorset
spent my
whole
locally,
you need tochef
feed.
childhood life here until I joined people
the specialised
Absolutely it’s what we base The Pigs entire philosophy
So
this
issue
of
Menu
like an
enthusiastic
course at Bournemouth college, where I secured a fouris here, on...
Not
only is it an incredible way to cook but it also
sous chef, to help with your prep. We have turkey
year scholarship at The Savoy Hotel in London working
supports the local community.
cooking tips (p.8, p.32, p.39), and recipes for an entire,
3
under Anton Edleman.
lovely Christmas meal – Starter, Main and Dessert in
How do find local producers?
The Cook Book (p.29). Don’t slog around the shops,
What do you most love aboutChristmas
Dorset?shopping. We have present
Dorsetideas
Food
& Drink, local farmers markets and word
for food
The climate, the luxury of woodland
sea dates
on your
mouth.
loversand
(p.20),
for Dorset’s of
thriving
local producer
doorstep. I mostly love the fact that
all
Dorset
folk
love
markets (p18) and some Michelin-starred chutney for a
to live in Dorset!
areclose
your
favourite Dorset producers?
hand-made gift (p.36). If all gets Who
too much,
your
Cath
Best
(lamb),
kitchen and eat out. There are recommendations for Black Cow Vodka, Dorset Blue,
What are some of your favourite
DorsetdinnerOlives
Et Al,
whereplaces
to go forin
Christmas
(p.39) and
anySwanage
special Dairy and the Dorset Coffee
HO HO HO!
to visit?
Company.
occasion (p.53). So treat yourself
Robin Alway
Christchurch (of course), Lyme bay,
Studland.
love
– you
deserve itWe
– and
have
Group Editor
a great Christmas!
taking the kids to Corfe and the Swanage
railway.
What are some of Dorset’s finest ingredients?
The Gold Standard
Hengistbury Head with the dogs and Mudeford Spit in
the summer is always nice.
Contributor Elves
What’s your favourite food memory of Dorset?
I will never forget a school trip to Lulworth Cove and
Durdle Door. The wind was incredible and watching the
Russell Brown
Miriam Phillips'
waves crashis into
the shore I sat theremedia
andpresence
ate my Dad’s
our regular
legendary bacon
and
Coleman’s
Mustard
sandwich
(on
now
extends
to
Michelinairwaves
starred chef
Mighty White).
It will always stay inthe
my
mind!
as she pops up
who now runs
on BBC Radio
the Creative
What areAbout
yourCuisine
favourite tastes of
Dorset?
Solent’s
Crab & cockles
on the
Vinny,in Dorset
consultancy.
He’s sea front, BlueBreakfast
Dorset
show to chat
local
back from
the “ fantastic”
Knobs andjust
vodka
at Mark
Hix’sEatplace
in Lyme!
Orabout
some
Jersey food festival, is working on food. That’s when she’s not busy
great local charcuterie.
finding country pubs now
recipes for cavolo nero and
clementines (possibly not in the one Autumn is here. Bravely, given
approaching
festivities, she’s
then heading
Padstow thewith
What aredish)
theand
benefits
ofto working
smaller
also
looking
for
healthy
for
a
guest
chef
dinner
and
a
demo
scale producers like Dorset Food and Drink’s food and
great children’s menus for her
the Christmas festival. His
members at
rather
than big industrial
suppliers?
two toddlers. Do share any you’ve
chutney on p.36 would be a great
Quality, personal
service,
consistency.
If
nothing
else
found
with
us on Twitter.
present for any foodie friends.
– being able to feed back to the person who actually
makes the product!
There are so many to mention but if I had to choose a
few, it would be Jeff Lander’s lobsters, Rob Fie 8