Savour The Taste Of Port Eliot With Acclaimed Chef Chris Sherville
One of the culinary highlights of the celebrated Port Eliot Festival is Chris Sherville’s Seafood Restaurant in the Walled Garden. Chris has returned to the Festival each year, serving up fresh crab and lobster, calamari and chips, and cones of whitebait. Such is the popularity of his dishes that on Saturday 16th October, he’ll be running a day-long course in the splendid restored Georgian kitchen at Port Eliot, focusing on seafood. Participants will also have the unique opportunity to enjoy Chris’ cuisine as they dine in the magnificent Port Eliot Round Room and they will be invited to access some of the private areas of Port Eliot House with Lady St Germans.
Chris Sherville trained at the prestigious Leith’s School of Food and Wine and has lived, travelled, eaten and cooked in a variety of places around the world, from the Far East to the South West. He’ll be showing his participants how to cook some of the recipes from the Festival, and there will be an opportunity to taste, ask questions and pick up invaluable tips on technique and kitchen shortcuts. After meeting for coffee and homemade pastries in the Big Kitchen, Chris will start the day with a demonstration of how to dress a crab, moving on to making west coast crab cakes, prawn and crab skewers with ginger dipping sauce, crab bisque and crab ravioli with sauce vierge.
Much of the additional fresh produce that will be used during the day has been grown on Port Eliot Estate at Buttervilla Farm, which recently featured in Rose Prince’s Good Food Producers Guide 2010. Buttervilla’s delicious funky leaves, vegetables and fruits are hand grown in using organic methods with much love and care and are completely chemical-free.
Before a lunch of Chris’ Port Eliot fish pie and lemon tart with wine, set amongst the awe-inspiring Robert Lenkiewicz murals in the Round Room, there will be a wine tasting with Donald Hodgart of Inverarity Vaults who will discuss pairing wine with fish dishes from different parts of the world. The day will conclude with a sumptuous afternoon tea, followed by a tour of the rooms ‘below stairs’ led by Lady St Germans.
The course runs from 9.30am to 4.30pm. It will be a relaxed, interesting day with great food and wine – and a chance to enjoy the splendours of Port Eliot. The course is suitable for people of all cooking abilities and costs £100 (including lunch, afternoon tea, wine tasting and copies of the recipes to take home). Places are limited, so early booking is advisable.
For those travelling from further afield, accommodation is available on the Port Eliot Estate at the eco-farm boutique Buttervilla B&B. Double en suite rooms cost £75 per night, including their acclaimed local produce breakfast.
For more information about the course, or to book a place, please contact firstname.lastname@example.org