MENU dorset issue 16 MENU16..dorset pdf issue 16 | Page 3

MENU
C
DORSET
horleywood is not in Dorset. This
Hertfordshire village is where, in the 1960s,
the British Baking Industries Research
Association came up with the Chorleywood Bread
Process. This industrial method fundamentally
changed Britain’s daily loaf. It was quicker to make,
lighter to eat and didn’t go stale for days. It made
bread cheaper and increased the big baker’s profit
margins while adding emulsifiers and enzymes to
this ancient staple food. But it’s not real bread. And
you only need to sample a loaf from one of Dorset’s
fantastic bakers to taste the difference. Made by hand
from simple ingredients, it’s bread you can believe in.
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It’s not just about our daily bread though. This
issue celebrates the best of artisan baking, whether it
comes from the oven shaped like a hedgehog (p39),
the finest French patisserie (p27) or a gasp-worthy
cake for a special occasion (p30).
All our great bakers and cake makers share an
ethos with everyone we write about in Menu. From
the chefs who give us recipes to the owners of the
restaurant and pubs we profile to the local producers
who provide so many ingredients, they all take pride
in doing things properly and for their
Robin Alway
Group Editor
customers rather than the bottom line.
Let’s continue to enjoy their work!
Contributors
Nick Marshall
Nick’s been talking
to Dorset’s best
bakers. So if you see
him with crumbs
around his mouth
don’t immediately
think there’s a
special offer on at Greggs.
Two Thirsty Gardeners Tom East
Rich and Nick
have risked
nettle rash from
spring’s new crop
of stingers for
the noble aim of
brewing beer. You
might want to put some gloves on.
Tom’s been
overdosing
on superfood
watercress. His
preferred method
of consumption?
With a nice
steak rather than in a smoothie.
www.menu-dorset.co.uk
Alison Smith
Has gone back to
school to check out
Chewton Glen’s
The Kitchen. If it
reminds anyone
of home economics
lessons you got a far
better education than us.