MENU dorset issue 20 MENU20..dorset pdf issue 20.final | Page 3

MENU
T
DORSET
he author Henry James said: “There are few
hours in life more agreeable than the hour
dedicated to the ceremony known as afternoon tea.”
Judging by some of the sumptuous examples in our
feature this issue (p29), Henry would need to find
more time in his schedule than just the one hour to
really savour our county’s afternoon teas. Packed
with local produce and taken in some of the country’s
most beautiful places, whether you’re in a five-star
hotel or a cosy tea room, Dorset hospitality is at the
peak of its powers when afternoon tea is served.
When it comes to what we want to eat at home
3
when the temperature drops, we’ll leave the dainty
finger sandwiches to the experts and indulge in some
autumnal comfort food. See our recipes starting on
p47 which are officially cockle-warming without being
stodgy thanks to judiciously used spice and zest.
We’ve long thought of autumn as the food lover’s
favourite season due to the abundance of great
produce, literally falling from the trees. We celebrate
shops selling it (p26), pubs cooking with it (p58), local
chefs using it (p50) and producers making it into
new delicious food (p12) and drinks
Robin Alway
Group Editor
(p20). So enjoy the issue and have a
delicious autumn!
Contributors
Nick Marshall
Nick has probably
eaten too many
afternoon teas this
issue. He now flies
into a rage when he
sees crusts on his bread
and if you cut him, he
bleeds fine loose leaf tea.
Two Thirsty Gardeners Tom East
Where we see a
hedgerow, our
drinks experts see
an opportunity for
free booze. Start
their wild berry
liqueur now and
it’ll be ready for Christmas.
Tom’s been pulling
out plums but
not by sticking
in his thumb, as
it contravenes
food handling
guidelines. He also
talks hops with Badger Ales.
www.menu-dorset.co.uk
Alison Smith
Alison’s restaurant
and gastropub
visits have been
temporarily
curtailed by the
arrival of a new
baby. Rarely has a
bump been so expertly fed.