Prime Cuts
8
DORSET
The Vital Ingredient...8
Squeeze a squash on your plate
Farm to Fork............10
Good stuff that’s growing now
28
10
Port to Plate.............12
A slippery catch of sardines
The Foodie Diary......15
Dorset’s grub-focused goings-on
Fresh Goods.............23
All made lovely and local
Raising the
Steaks.....................28
CONTENTS
11
The Cookbook..........43
Ham Hock
Whole Baked Sea Bass
Panna Cotta
Lamb Roast Pizza
50
52
44
Ed ito r i al
Co n t r ib u to r s
Group Editor - Robin Alway
Nick Marshall, Tom East, Ali Smith, Rachel
[email protected]
Gibson, Robin Goodlad, Miriam Phillips,
Art Director - Terry Stokes
Mark Machin and Matt Cundy
[email protected]
Advertising Production - Lisa Moore
[email protected] Ad ve r t i s i n g &
Supporting
MENU
4
It’s time to toast the roast
Ma r k e t i n g E n q u i r es
Director - Lee Worsley
[email protected]
Director - Rob Last
[email protected]
Gluten Free Lemon Cheesecake
Eat Out:
Symondsbury
Kitchen....................56
The Greyhound.........58
Vida Comida............60
Chef!........................63
The Cocktail Menu....65
Shiny and Sharp.......66
Menu magazine is published by Lifestyle Media House
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www.menu-dorset.co.uk
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