Five of the Region's Top Cooks, Fishmore Hall

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Fishmore Hall will be the place to be on November 13 when five of the region's top cooks serve up a feat of fne food and fun

Could you ever have too many cooks? It's time to find out on November 13 when five of the region's tastiest meet at Fishmore Hall at Ludlow.
The chefs, whose glittering careers in some of the nation's top restaurants are interconnected, will present their finest dishes, talk to diners about the locally-sourced ingredients and demonstrate how they have been used in the five course feast.
Gary Wheeler from Holme Lacy House Hotel in, Herefordshire will be serving up the starter of Seared breast of wood pigeon on a carpaccio of beetroot, toasted cob nut and goat's cheese crumble and mustard leaves. Stuart Leggett of The Stewing Pot in Hereford will present the fish course of Turbot with scallops Jerusalem artichoke and truffle shellfish cappuccino, Fishmore's own Marc Hardiman will be cooking the main course of Mortimer Forest venison with caramelised garlic, parsley roots and smoked chocolate. Then Stuart McLeod, their former boss and now Director of the leading dessert company Zuidam UK of Tewkesbury will be dusting off his chef whites to prepare Apple crumble and ice cream sing local variety apples. Darren Bale of The Elms at Abberley in Worcestershire will present the cheese course of Ragstone cheese cake, pickled walnut, goat's milk sorbet and English apple.
Marc said: "We have all worked with each other at some point and we are all working chefs now bar Stuart MacLeod who is getting out his whites to join in. It will be a lot of fun with a bit of rivalry thrown in as when we worked together in the past we all held different positions at different levels in the kitchen. I think this will be quite competitive and there will be some superb food and wine. We will all come out of the kitchen to explain the courses and the way we have cooked them." Gary Wheeler said: "After all these years it will be great to work in the same kitchen as Marc and some of the old crew.
And Stuart McLeod said: "I am really excited and proud to be asked to cook a course at the chefs' dinner among some of the country's top chefs; I only hope I can deliver the required standard given the gravity of talent on show. This will be a showcase of the expertise and talent in the UK today."
Wine merchant John Stock will working with the chefs to match up the perfect wine for each course. Five courses plus canapés on arrival, coffee and petit fours: £55.
Matching wines: £25 per person (wine list also available).
Fishmore Hall, Fishmore Road, Ludlow.

For reservations, tel: 01584 875148 or email: reception@fishmorehall.co.uk. www.fishmorehall.co.uk

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