Hearty food from field-to-plate will be on display at the south’s largest hospitality event, the Hotel and Catering Show, in March (13 and 14) when White Pepper Cookery School chef and teacher, Luke Stuart, presents a specially conceived dish using meat butchered by Lee Moreton of The Dorset Charcuterie Company.

 

The demonstration will provide inspiration to up-and-coming chefs, caterers and restaurateurs on the second day of the show, which takes place at the Bournemouth International Centre.  Visitors will have the opportunity to watch the butchery skills of artisan butcher, Lee Moreton, and the technical cookery abilities of Luke Stuart.  The duo will be championing pig’s trotters from the rarest of British pig breeds, the British Lop, and will show the processes of boning, stuffing, cooking and plating to create an inspirational dish.

 

Luke Stuart of Lytchett Minster-based White Pepper Cookery School says: “The Hotel and Catering Show is a yearly source of inspiration, you’ll always learn something new and it’s also a great place to network and meet like-minded people.   Lee and I have been asked on many occasions to demonstrate how to handle and cook some of the more economical cuts of meat, and with the game season behind us many budding and professional chefs are looking for new and flavoursome alternatives.”

 

Show organiser, Anna Wallis, adds: “With demonstrations such as this one taking place this year’s show promises to be interactive, fun and theatrical as well as educational. Luke and Lee’s display will give visitors the opportunity to ask questions about the butchery-to-plate process and perhaps learn a new skill.”

 

For further information on visiting the Hotel and Catering Show, please visit www.hotel-expo.co.uk or telephone Anna Wallis on 01425 485040. Follow the Show on Twitter http://twitter.com/HotelExpoShow and join the Facebook fanpage http://www.facebook.com/HotelandCateringShow.

-Ends-

Press enquiries to:

Carol Middleton at Liz Lean PR            Tel: 01202 701828            Email: [email protected]

February 2012