Celebrity chef James Martin is set to return to the Hotel and Catering Show and cook up a storm at the prestigious Show Dinner on Tuesday 15 March 2011, which will take place at the Bournemouth Highcliff Marriott Hotel.
James Martin made his cooking debut during the Show’s 50th anniversary Dinner in 2006 where he joined forces with Luke Matthews, executive head chef at Chewton Glen in Hampshire, to create the menu and he has confirmed that he and Luke will once again get together to design and treat guests to a four-course gourmet dinner for the 2011 Show in aid of Hospitality Action.
The executive chef at the Bournemouth Highcliff Marriott, Clyde Hollett, will also work with James and Luke to create the menu. Guests will also be able to enjoy fine wines courtesy of Templar Wines.
Anna Wallis, Show organiser says: “James Martin is well known for his links with the south region, including Chewton Glen in New Milton, Hotel du Vin in Winchester and for his co-ownership of Cadogan and James delicatessens in Winchester.
His immense talent, experience and pioneering approach to cuisine makes him, together with Luke Matthews and Clyde Hollett, a great choice to create the dinner in celebration of the 2011 Hotel and Catering Show.”
James Martin, who currently appears on BBC1’s Saturday Kitchen, says: “Luke and I cooked up a storm a few years back for the Show’s 50th anniversary. We make a good double act, so we are looking forward to being reunited in Bournemouth to support the Show and dinner.”
James Martin has been a television chef since 1996, featuring on Ready Steady Cook and appearing in shows including Kitchen Invaders, Junior Master Chef, BBC2’s Food & Drink, Channel 4’s Light Lunch, The Vanessa Show, Blue Peter, Children’s BBC1, Songs of Praise, Weekend Watchdog, Food for Thought, BBC Breakfast News, and Sky 1 among many others.
Luke has been at Chewton Glen since 1993. For ten years Luke was senior sous chef then in November 2003 was appointed executive chef.
He has also worked in the south of France as sous chef at Hotel Les Bories, Gordes, and at Bishopstrow House in Warminster.
Clyde Hollett has played a vital role in the success of the Bournemouth Highcliff Marriott Hotel’s Grill, achieving an AA Rosette for the Highcliff Grill after only eight weeks of opening the facility and another AA Rosette after further development of the menu.
His career has also seen him cook at a number of high profile events including the Henley Regatta and the Stella Artois Tennis Championships.
The annual event, in association with the Wessex Salon Culinaire and the Craft Guild of Chefs, will also host the award ceremony for the 2011 Wessex Salon Culinaire and feature a charity auction in aid of Hospitality Action.
To book tickets for the dinner or to donate a prize for the charity auction please telephone 01425 485040 or visit www.hotel-expo.co.uk