The four-star Macdonald Elmers Court Hotel & Resort welcomed top chefs from across Dorset and Hampshire for the ultimate foodie event.
More than 50 people gathered at the 19th century manor for the prestigious Chefs’ Forum, which was hosted by Macdonald Elmers Court Hotel & Resorts’ head chef Nik St. Peter.
On the menu were seminars from leading industry figures, cooking demonstrations and a showcase of the latest technology including an energy efficient Synergy Grill which cooks products quicker with less gas consumption. Guests were also able to sample extraordinary food from award-wining butchers Walter Rose & Son and food manufacturers Santa Maria.
Macdonald Elmers Court Hotel & Resort is no stranger to hosting large events and is often the venue of choice for weddings and business conferences. Set amongst 23 acres of private gardens, the resort’s range of spectacular facilities, include a spa, indoor and outdoor swimming pools and two restaurants. Adding to the impressive food and beverage offering is the onsite herbaceous border, where Nik St Peter grows more than 10 different varieties of herbs, including Lemon Balm, Mint, Rosemary ad Marjoram. With access to the freshest of ingredients, Nik has crafted an impressive menu which is focused on showcasing local produce.
Nik St Peter, head chef at Macdonald Elmers Court Hotel & Resort said:
“To have so many high-quality suppliers showcasing their products and produce was fantastic and it was great to share knowledge with other industry professionals. The Chefs’ Forum also allowed me to show my peers what we are doing here at Macdonald Elmers Court & Resort.”
A highly experienced chef who has held positions at number of five-star hotels, Nik joined Macdonald Elmers Court Hotel & Resort in April 2018. Since his appointment he has focused on putting the resort on the map as a great foodie destination.
“We have some exciting plans for the resort’s two restaurants, Waterfront Restaurant and Scottish Steak Club. I love experimenting with and researching new techniques from the culinary greats and I am constantly reading up on new cooking styles. Fermentation is my current area of interest and I have been developing a beer vinegar and fermented salsify, which has a fantastic nutty flavor. The salsify will feature on a new signature dish which I will be unveiling for the Waterford Restaurant in the fall.”
Chefs’ Forum Founder Catherine Farinha added;
“At this busy time of year, it is great for the chefs to take a day out of the kitchen to meet other chefs and talk about the latest menu trends and techniques. We look forward to our next Hampshire event at Limewood on the 22nd October.”