MENU
D
is s ue e le v e n
DORSET
orset is full of beautiful fields to gaze over
but the view becomes complete when
there’s a magnificent herd of native beef
cattle grazing there. With their coats the colours of
autumn, clouds of breath rising in the cold air as they
contentedly chew on the green pasture, it’s a timeless
scene that lifts the soul of any lover of the natural
world. It’s exactly this sort of image you’ll see all over
the vacuum-packed steaks in the supermarket. But
for the real deal, you need to buy your beef from
butchers and farm shops that care about where their
meat comes from. The great news is that the beef
that tastes best comes from herds that have been
3
treated with the highest standard of welfare. This
issue we follow that journey from farm to fork and
show how, in the hands of independent farmers,
butchers and chefs, it’s much more than a slogan to
put on a menu (page 28).
We have some brilliant vegetarian options this
month too, with squashes (page 8) and other veg that
help make autumn the most delicious of seasons.
And don’t forget our favourite thing to do – eat out!
As well as some great new places to try (page 55),
all our recipes come from participants
Robin Alway
Group Editor
in Feast Weymouth, an eight week
celebration of dining out. Enjoy it!
Contributors
Nick Marshall
Nick wrote our big
beef feature this
month and honed
his steak puns to
perfection. “It’s
a medium where
anything well done
is rare”, he tells us…
Robin Goodlad
Award-winning
photographer by
day, restaurant
reviewer by night
and committed
foodie all the
time. Robin
visited The Greyhound (p.58)
Tom East
Tom loves meat
but is married to
a vegetarian, so
you’ll often find
him drooling by
a grill or looking
longingly in a
butchers like a stray dog.
www.menu-dorset.co.uk
Ali Smith
Our newest writer
loves food. When
she’s not writing
about it or cooking
it as head chef
of Dorshi in
Bridport, she’s
eating out with a toddler in tow.