Blog. Chefs Dinner at Deer Park Country House

Heartfelt thanks to:

Chef Olivia Barry, of Adelina Yard, for delivering a beautiful starter; Cured sea bream with jalapeño, crème fraiche and sesame.

Chef Charlotte Vincent, of Colson’s, for treating us to a tasty fish course; Cornish scallop, pickled seaweed, apple, dashi buttermilk emulsion, wild garlic oil.

The team from Northcote for executing Chef Lisa Goodwin-Allen's mouth-watering main course; Lake District lamb, sticky sausage, slow-cooked heritage carrot, sheep’s curd, lovage.

Chef Cindy Challoner, of Coleg Gwent, for her delightful pre-dessert; Yuzu, cherry, puffed rice.

And to Elly Wentworth, of The Angel, for completing the evening’s menu with a delicious dessert; Chocolate and bitter orange, Pedro Ximenez, roasted pearl barley.

Guest’s were also treated to a superb cheeseboard donated by The Newt, whilst asking our chefs their questions during the live Q&A.

Thank you to everyone at Deer Park team including Managing Director and Hospitality Action Ambassador Mark Godfrey, along with fellow ambassadors Amanda Afiya and Stuart Mathieson for arranging such a glorious evening.

Special thanks also to the greater hospitality community who supported the dinner; The PIG, Summer Lodge, The Newt and Whatley Manor.

Thanks to Liberty Wines, Ellis Wharton Wines, Wenlock Spring, and Sandford Orchards for providing the beverages. Althams Butchers, Creed, Coleg Gwent, Roots Greengrocer, Total Produce, Devon Quality Fish, Gibbins Quality Meats, Goosemore and Wellocks for sponsoring the course ingredients.