Roasts and other Sunday favourites, such as Pie of
umberland
Hotel
in n’ Chips, makes The Cumberland
the Week and
Fish
When creating menus at Ascot,
er. Now
introudcing
a top
venue for enjoying your lazy Sunday.
Steve would source as much as
possible from local suppliers
of gastronomic treats
acea, Pickles & Olives,
s, Accompaniments,
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290 722 TO BOOK A TABLE
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succulent
Golding
rites, shares
such as Pie
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kes The Cumberland
food and Dorset
our lazy Sunday.
CHEF!
3-courses
t might be a bit early to talk
about Steve Golding’s
soup or deli | main | dessert
influence at The Cumberland
adults 21.95 (children 11.95)
Hotel – he only took over the
reins on October 1 – but the
Kerridge, Phil Howard, Michael
4-courses
celebrated chef comes with an
Caines, Raymond
Blanc, the
dessert
| main
deliThey’ve
|
soup
impressive résumé that includes
Roux brothers.
all |been
a Craft Guild Chef of the Year
adults 24.95
in my kitchens.
I started at the Cumberland on
and Lifetime Achievement
October 1, having spent five
Award by the age of 48. He 3-courses
days developing the concept for
explains why he has
no
regrets
dessert which
| Restaurant,
| main
soup or deli the
Ventana
My style is modern and
about moving to Dorset. Then
currently
holds
two Rosettes.
adults 21.95 (children 11.95)
innovative, quite quirky. I can
again, does anybody?
We’re looking to drive the food see an angle on everything.
forward. We’re introducing a
Whenever I used to start my
4-courses
cheese trolley, something that
menus, I’d start the wrong way
dessert
main
| deli |you
don’t|normally
get in
I started at 16-yearssoup
old and
round, with the cheese. We used
Bournemouth.
24.95 I’m a big fan of to taste thousands of cheeses
adults
trained
at
Westminster
66
cheese, certainly Dorset and
Kingsway College. I went to
every year. But above all I love
Isle of Wight blues. We should
various hotels in London and
seafood and shellfish. I don’t
showcase it.
France, then found the
think I could live without it.
corporate side of hospitality
Lobster Thermidor, crab claws,
was my thing. I worked from
rock oysters from Sandbanks,
sous chef and assistant chef,
My father was a chef and I used Mudeford sea bass and so on.
ourses
and was head chef at 22. I was
to go and help him when I was
| main | dessert then executive chef at Ascot
a kid.
I just- loved
the whole
East
Cliff
Bournemouth
Seafront - BH1 3AF
Racecourse
for
20
years,
where
environment, the pressure,
95 (children 11.95)
At home I prefer very traditional
www.cumberlandbournemouth.co.uk
I won various awards.
the
service element. It’s a real
stews, slow-cooked, hearty
[email protected]
passion. From
there on, I was
comfort food. In the summer,
ourses
fortunate to train in01202
London 290 I’m
722
a massive beach BBQ fan.
| main | dessert
and Paris hotels. In those days,
It could be seafood, prawns and,
lts 24.95
the good restaurants were in
since I love Thai and Middle
I decided to move to Dorset
the hotels. I’ve been extremely
Eastern food, I’ll add a bit of a
because I’d done what I could
fortunate to meet some real
spicy twist.
where I was and I love
A-list people, cook for the
Dorset – the area,Seafront
the produce, - BH1 3AF
East Cliff - Bournemouth
Queen and so on. They’re a big
the people. It’s somewhere dear
fan of afternoon tea at Ascot.
www.cumberlandbournemouth.co.uk
to my heart. We made the move
[email protected]
a year ago. I still believe I’m
right
in doing
so. 722
I’m not a huge fan of squash, but
01202
290
I’ve worked with some
pumpkin is great. Baby squash
amazing chefs. Back in the day, can be stuffed, but butternut
The Cumberland
Marco Pierre White was the
needs flavour enhancing to
Hotel
driver. More recently, I’ve bee