Dinner Parties at Dewsall

After the great success of the Dewsall Supper Clubs, we are pleased to re-launch our calendar of foodie events for 2015 and 2016, now to be known as

Dinner Parties at Dewsall

 

Stylish Food

Over the last few years, we have taken the worldwide phenomenon of ‘The Supper Club’ and applied it to an exquisite country house experience, showcasing different top chefs throughout the year. These events have been enormously successful and we have had some totally brilliant chefs visit us here at Dewsall.

However, recently we had a good think about what we were putting forward and decided that calling these events ‘Supperclubs’ was misleading. A real supperclub is when you cook and serve to paying guests, often strangers, in your own home. So…adding the well known, professional chef or food writer into the mix here was a bit of a leap, let alone the tons of regulars who return to each dinner (becoming less and less like strangers and more and more like friends)! As such, we have decided to call our supperclubs: Dinner Parties at Dewsall, here is how they work:

Each chef designs, and cooks in Dewsall’s kitchen, a fabulous four course menu for our guests to enjoy. A Dewsall Supper Club is not a restaurant but a dining experience. You won’t find classic restaurant choices, instead there’s a menu designed around local seasonal ingredients, stylishly presented and often with dishes that restaurants simply don’t have the time to make.

The beauty of Dewsall is that it combines stylish elegance with a relaxed atmosphere and a sense of fun, no matter what the occasion! On Supper Club evenings Dewsall will be ‘Open House’ – guests can book individual rooms at very reasonable rates, so they can really enjoy the evening, our specially chosen wine list and Chase distillery cocktails!

Please see below for the line-up and dates for each chef, tickets cost £62 per head and £155pp for dinner, bed and breakfast.

 

 

Our Next Dinner Parties

We are thrilled to announce new dates for 2015 and 2016:

 

September 17th with Ben Tish, Sponsored by Pol Roger Champagne:

Ben Tish is Chef Director of the Salt Yard Group which comprises Salt Yard in Fitzrovia, Dehesa and Ember Yard in Soho and Opera Tavern in Covent Garden, all specialising in a rare and delicious mix of food and wine from both Spain & Italy.

 

Prior to joining Salt Yard, Ben spent much of his career working with Jason Atherton at Maze and Stephen Terry of the Hardwick at London restaurants including Coast, One Lawn Terrace and Frith Street Restaurant, as well as working at The Ritz. Ben spent time at the Crinan Hotel in Scotland, where he was awarded Best Gastro Pub in Scotland, and Best Newcomer from the Good Food Guide.

 

Ben has appeared on BBC’s Saturday Kitchen,the Food Network’s Ben Tish’s Spanish Xmas in December 2013, Masterchef, Good Food channel’s Market Kitchen and BBC Radio Four’s Food Programme. He has also appeared in Waitrose Food Illustrated, the Guardian and has demonstrated at many food events including Taste of London, Foodies Festival and the Slow Food Show.

 

Saltyard was published in 2012, and Ben’s second book will come out in spring 2016.

 

MENU

Wood fired focaccia

Rye bread fermented with vinegar

Yeast whipped butter

 

House whipped lardo with walnuts and truffle honey

Wild boar tartar, egg yolk , salsify and caraway

 

Pan roasted char, cauliflower and pine puree, lardo

 

Spit roasted goat shoulders

wild mushroom, onion and beaufort gratin, autumn truffle

Charcoal grilled chicories, pears and hazelnuts

 

Berry ripple and pine Ice cream sandwich

 

 

 

Valentine's Saturday, February 13th with Sabrina Gayour

Sabrina Ghayour’s first book Persiana won the Observer Food Monthly Award for ‘Best New Cook Book 2014′ and The Evening Standard named Sabrina as one of ‘1000 Most Influential People in London’. Iranian born Sabrina Ghayour is a self-taught cook and food writer who hosts the hugely popular ‘Sabrina’s Kitchen’ supper club at her home in London, specialising in Persian and Middle Eastern flavours. Sabrina was named by The Observer Newspaper as one of the ‘Rising Stars of 2014’, and cookbook has been on the best seller list ever since it was published.

Sabrina has appeared on BBC’s Saturday Kitchen, C4’s Sunday BrunchGordon Ramsay’s F-Word, The Good Food Channel’s Market Kitchen and Perfect. Her website and Twitter account have become a ‘go to’ destination for Persian and Middle-Eastern recipes and ingredient wisdom. Her supper clubs have been featured in The Times, Evening Standard, Guardian, The Independent, The Telegraph and her recipes have been featured in Delicious Magazine, Sainsbury’s Magazine, Sunday Times, Metro, Guardian, BBC Good Food Magazine and Waitrose Kitchen Magazine. Leading the trend in Persian and Middle Eastern cuisine, her past collaborations include hosting her own ‘Passage to Persia’ pop-up with Anna Hansen at the Modern Pantry with guest chefs Ben Spalding, Omar Allibhoy, Alexis Gauthier and Tim Anderson all cooking Persian food. Sabrina has also been regular guest Chef at Oliver Peyton’s ‘Friday Night Social’ pop-ups at The National Gallery and more recently Middle Eastern Feast collaboration with Bruno Loubet at his second restaurant Grain Store.

Sabrina makes regular appearances demonstrating at BBC Good Food Show in Birmingham and Taste of London, and in August 2013 was given prime slot at Jamie Oliver’s Big Feastival, doing cookery demonstrations on the main stage and teaching at the Electrolux Chefs Theatre.

Sabrina specialises in cooking up colourful, moreish dishes with Eastern flavours in an abundant ‘Mezze’ style with unique recipes and techniques. She combines a creative use of ingredients with passion and flair to produce the kind of food that is not only vibrant and visual but nourishes the body and mind and always leaves you wanting more.

March 31st with Ravinder Bhogul:

Ravinder Bhogal is an award-winning food writer, TV presenter, journalist and cook whose modern, stylish food is inspired by her mixed heritage – she was born in Kenya to Indian parents – as well as her London upbringing.

Xanthe Clay called Ravinder “one of the freshest, most talented names in the food world now. Everything she cooks, from the Punjabi dishes of her childhood, through modern British classics to sparky Oriental cuisine, she imbues with real soul.”

Jay Rayner said that she “has a brilliant understanding of spicing and pitch perfect taste. Her dishes are the kind that make you sit up and pay attention. And then ask for more. She’s a true talent.”

 

Her debut cookery book Cook in Boots was published by HarperCollins to rave reviews both in the UK and US, was awarded Best Debut Cookbook at the Gourmand World Cookbook Awards, and has been published in Holland, Denmark and Germany.

Ravinder travelled the globe as roving reporter for Channel 4’s magazine show Food: What Goes in your Basket? and also presented a special two-part documentary The Great British Curry Trail for BBC2 as part of an ongoing series which pulled in the show’s highest ratings. Other UK television credits include appearances on Market Kitchen, Inside Out, This Morning, Perfect and BBC 2’s Food and Drink. Most recently she has been seen on prime time Indian television with her own 22-part series Ravinder’s Kitchen (BBC Worldwide) which has been sold across Asia and the Middle East.

 

Ravinder has contributed to many publications including GRAZIA magazine, The Sunday Times, ES Magazine, The Independent, Waitrose Kitchen, Delicious and the Sun’s Fabulous Magazine. She has previously written regular blogs for Condé Nast Traveller India, entitled English Accent, and a blog for Harpers Bazaar UK entitled The Sensualist. Ravinder won the Asian Woman of Achievement Award 2013 for media and journalism and has recently been included amongst the fashion glitterati in Style Stalking, a lavish book celebrating the most stylish women across the world.

 

Ravinder has taken up residencies by invitation from some of the best restaurants in London: with Mark Hix at Selfridges, Karam Sethi’s Michelin-starred Trishna, at South Place Hotel and Rowley Leigh’s iconic Cafe Anglais. She has also undertaken private catering jobs including Bruno Loubet’s anniversary party and Brett Graham’s birthday party. She has consulted on events for prestigious catering company Zafferano. Ravinder will be taking up a residency at Carousel London from the 14th of July for two weeks.

 

Ravinder is currently planning her first and hugely anticipated London restaurant.

To keep constantly up to date with the plans we are hatching then please join our newsletter

Past Supper Clubs

Our supperclub veteran and family favourite, Valentine Warner

Valentine Warner who, has cooked a Dewsall supper club 4 times, will be back again for the Halloween event this year…by popular demand!

His books and TV series ‘What to Eat Now’ have elevated him to chef stardom. Valentine is not only an exceptional chef but has a great knowledge of hunting and foraging.

Valentine said of his evening at Dewsall:

“What a magical place. Truly amazing. I wouldn’t really call it a supper club as it does not do it justice. Special!”

Valentine’s menu

Cured sardines, with marinated tomatoes chicory & Olives
*
Scallops, hazelnuts, tomato & speck
asparagus vinaigrette and brown shrimps
*
Grilled lamb sweetbreads, kidneys, chops & tongue with chips, lovage, sorrel & parsley salad & homemade brown sauce
*

Onion & Mustard tart with sorrel salad

*
Prune and Brandy Creme Brulee

Maria Elia

Maria Elia comes from a Greek background and started as a chef at a young age in her father’s restaurant, then served an apprenticeship at Cafe Royal’s Grill Room. Maria has also cooked at the hugely exclusive El Bulli, in Barcelona and Elena Arzack in San Sebastian. She opened the Whitechapel gallery and Delfina restaurant in London and has also appeared on numerous TV cookery programmes.

Maria’s Menu

Roasted beet and apple salad, feta curd, apple hazelnut dressing
*
Scallops, grilled soutzouki, watermelon, oregano raisin dressing
*
Honey and herb marinated lamb, tomato baklava, dill and lemon braised broad beans
*
Textures of Greek coffee, ganache, granita and panna cotta.

Stephen Terry

Stephen Terry is owner and head chef of Michel Roux’s “favourite restaurant in Wales,” The Hardwick. Stephen worked with the Roux’s at the famous La Gavroche as well as opening up The Canteen with Marco Pierre White and actor Michael Caine. It was here that he won his first Michelin star, aged 25, which grew to two Michelin Stars shortly after. Stephen has an extensive TV career the highlight being winning The Great British Menu for Wales.

Stephen’s Menu

Salad of Smoked Goose Breast, Grilled Local Organic Scallions & Courgettes,
Baby Beets, Orange, Black Olive Puree and Fennel Seed Toasts
*
Brined and 40 Degree Poached Salmon with a White Crab Gel,
Compressed Cucumber and Oyster Vinaigrette
*
Moroccan Style Roast Bryn Derw Farm Free-Range Chicken with Preserved Lemon,
Grilled Local Organic Vegetables, Pickled Figs, Medjool Dates and Cous Cous
*
Summer Pudding with Local Soft Fruits, Alex Gooch’s Sour Dough,
Basil Ice Cream and Halen Mon Salt & Pepper Short Bread

Valentina Harris

Valentina Harris the noted authority on Italian food and food culture, is taking the helm of the Dewsall kitchen! With over 20 books to her name, Valentina is now established as a prolific writer on Italian cuisine and regularly features on television and radio and contributes to many leading national newspapers and magazines. Valentina has her own cookery school in Italy and travels all over the world demonstrating and advising on Italian cuisine.

Valentina’s Menu

Crostini classici toscani
Tuscan liver pate crostini served with a seasonal salad
*
Spaghettini alle Cozze
Spaghettini with Mussels
*
Coniglio alle Olive
Tuscan Rabbit casserole with black olives
& contorni of patatine arrosto all’aglio e limone & Fagiolini in Umido Roasted new potatoes with lemon and garlic & Stewed green beans
or
Parmigiana di Melanzane e Zucchine
*
Formaggi Italiani con frutta, uva e noci
Taleggio, Gorgonzola, Parmigiano Reggiano, served with fruit, nuts and bread
*
Torta di Polenta con Pesche al Vino Rosso
Polenta cake with peaches soaked in red wine

Neneh Cherry and Andi Oliver

Childhood friends Neneh Cherry and Andi Oliver teamed up to cook for the Dewsall Supper club. Neneh, who is best known for her illustrious music career, has been cooking with Andi, also a musician and TV personality, for years. They were invited on Gordon Ramsay’s ‘F Word’, which led onto the BBC offering them their own cookery show on BBC 2 called ‘Dish it up.’ This supper club promises not only to be a culinary delight but also a night full of fun!

Neneh and Andi’s Menu

Prawn and Crab Gyoza in a Sake and Mirin Broth
or
Chive, Flat leaf Parsley and Garlic Gyoza in a Sake Mirin Broth
*
Five spice slow cooked pork belly and mandarin dipping sauce
accompanied by a warm gai lang salad and lime zest and spring onion fragrant rice
or
Golden Paneer with a toasted five spice crust,mandarin dipping sauce
*
Fresh Coconut Milk and Vanilla Panna Cotta dusted with Toasted Sweet Coconut Snow

Martin Blunos

Martin Blunos has earned no less than four Michelin stars, two for each of his restaurants .Martin’s eclectic cooking attracts journalists of leading food publications from all around the globe. Martin was also chosen to cook for Her Majesty the Queen in her Jubilee Year this unique honor was recorded on the BBC TV Program All The Queen’s Cooks. The rest of Martins TV career is an extensive list as long as your arm!

Martin’s Menu

borsch terrine, rye bread crisp, soured cream
*
fillet of lemon sole, chive butter sauce, shellfish oil
*
breast of guinea fowl HRH
*
boiled egg & soldiers

Valentine Warner

Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for eight years under such chefs as Alastair Little and Rose Carrarini before setting up a private catering company, Green Pea. A passionate cook, he believes that a real understanding of ingredients, the producers involved and the natural history of ingredients contributes as much to the plate as the cooking itself. A very keen outdoors man, when not in the kitchen, he will be out with a basket or, more probably, fishing.

In September 2008 Valentine presented his first hit series ‘What to Eat Now’ which saw him seeking out the best food and dishes that Autumn has to offer. A second series of ‘What to Eat Now’ in 2009 saw Valentine concentrating on Summer’s seasonal bounty. He also wrote two accompanying best-selling books to these series. In 2011, Val was a contributing chef to BBC2′s ‘Great British Food Revival’ series and ITV1′s ‘Love Your Garden’ series with Alan Titchmarsh. He also presented his own series ‘Valentine Warner: Coast to Coast’ on the Good Food channel in summer 2011, where he travelled the country fishing and cooking his catch, as well as ‘Ration Book Britain‘ and ‘Valentine Warner Eats The Sixties’ for Yesterday. He is one of this year’s judges for BBC Radio 4 Food & Farming Awards and a regularly presents programmes for BBC Radio 4. He is in pre-production on a 10 x 30 series for The Good Food Channel called Valentine Warner’s Scandinavian Cookbook.

Valentine writes a regular column for Countryfile and Delicious magazines and has written for The Times, The Independent, Olive, Waitrose Food Illustrated to name a few.

His third book The Good Table was published by Mitchell Beazley in September 2011, and his next book is due out in Autumn 2013.

Valentine’s Menu

Beetroot and green sauce
*
Cured salmon and black bread
Vegetarian option – Burrata cheese, hazelnuts & red endive leaves
*
Veal with morel sauce, anya potatoes and winter salad
Vegetarian option – baked onions with parmesan and winter salad
*
Chocolate tart caramelised kumquats

Jonny Evans and Billy Pallett

Jonny Evans and Billy Pallett have been cooking together for 4 years, sharing a passion for food, where it’s sourced, how it’s cooked and how it tastes. Their paths first crossed when Jonny was Head Chef and Billy Consultant Chef at a boutique hotel in Bristol.

Jonny was recruited by Jamie Oliver to work at his first restaurant – Montes Private Club in Sloane Street, London. Oliver Peyton (Great British Menu) later poached him to work at The Atlantic Bar and Grill. After a move to Bristol, several high profile Head Chef positions and a little TV work – as chef consultant on Raymond Blanc’s ‘The Restaurant’ and appearing in Channel 5’s ‘Street Market Chef’ – Jonny returned to his native Hereford to cook up a storm! He’s entertained Linda Bellingham here at Dewsall and continues to delight with his cooking.

Billy trained as a Chef under the tutelage of Michael Caines – working in three of his restaurants including the 2 Michelin Star Gidleigh Park. After the birth of his daughter he undertook a brief sabbatical from the heat of the kitchen to learn butchery at Sheepdrove Organic Farm. Following his work at Michelin starred Bath Priory he became an independent Consultant Chef. He’s worked for and advised many high end restaurants, worked as right hand man for TV Chefs, designed and runs two successful cookery schools.

Billy & Jonny’s Menu

Menu

Hereford Hock Particular with Loveage & English Truffle
*
Scallops with textures of Parsnip, Chicken Vanilla & Ginger Jus
*
Loin of Venison, Venison, Neep & Haggis Pithivier, Savoy, Poached Winter Fruits & Port Sauce
*
Once Upon A Tree Apple Sorbet
*
Chocolate Truffle Cake with Absinthe & Tarragon Ice Cream

Vegetarian Menu

Split Pea Soup with Loveage & Truffle
*
Wild Mushroom Risotto with Parmesan foam
*
Once Upon A Tree Apple Sorbet
*
Caramelised Onion and Aubergine Potato Cannelloni with Carrot, Cardamom and Vanilla Sauce
*
Same Pudding

Vegan menu

Same Soup as Vegetarian menu
*
Warm Textures of Celeriac and Truffle Salad
*
Once Upon A Tree Apple Sorbet
*
Same Main as Vegetarian menu
*
Coconut Milk & Ginger Panacotta with Fennel, Orange and Coffee

Sam Moody

Sam Moody started his career as a chef at the age of 16, working part-time in a local hotel, whilst also studying Catering at Sussex College. Aged 17 he then started his first full time job, working in the kitchens of Ockenden Manor Hotel, when after a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment.

At the age of 20, Sam decided it was time for a new challenge. This ambition and desire to expand his knowledge took Sam to the famous two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen in this fabulous hotel, learning the importance of the every little detail and the basis of what makes good food.

In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef. He says “this has truly been the biggest and most rewarding challenge of my career thus far – food and cooking are my life”.

Finally in 2012, Sam’s hard work and talent were awarded with a Michelin star.

Sam’s Menu

Canapes

Wild garlic velouté,
Roasted crayfish

Soft boiled duck egg
Grilled mushrooms, smoked eel on toast

Brixham Plaice
Broccoli, almond, Jersey Royals

Braised cheek of Wiltshire beef
Shallot and horseradish confit, Wye Valley asparagus,
Red wine jus

Warm chocolate emulsion
Ginger, rhubarb compote

Petit four

John Burton Race

John Burton Race was born in Singapore in 1957 and spent his early years travelling and experiencing food from all over the world. In 1983 John became a Sous chef at Les Manoir Aux Quat’ Saisons, Oxford from where he went on to become Head chef and manager of Le Petit Blanc, Oxford until 1986. He then opened his own restaurant L’Ortolan, Berkshire, where he achieved and maintained two Michelin stars. In 2000 he opened John Burton Race, Landmark Hotel, London and reclaimed both Michelin stars within the first year of trading.

In 2002 John moved to France for a year to relearn and discover ingredients and his love of cooking after many years in the fast lane. Channel 4 screened the television series “French Leave” and John wrote the book that accompanied the series.

John moved back to Devon in 2003 and teaming up with head chefs Nigel Marriage and Robin Zavou, John opened “The New Angel” in Dartmouth, a series of which was made for Channel 4, with accompanying book.

John has taken part in “Through The Keyhole”, “Great British Menu” and even took part in “I’m a Celebrity Get Me Out of Here” to name a few. He was a regular guest on ‘‘Cooking The Books’’ for Channel 5, but is probably best known for his role on ITV’s hit show ‘‘Britain’s Best Dish’’ which returns for it’s fifth series in 2011.

John’s Menu

Confit of Wild salmon
Poached rhubarb, tomato and basil consommé
*
Wye valley asparagus risotto
Crispy quail egg, parmesan and pea shoots
*
Herb crusted best end of welsh lamb
Lemon thyme polenta, pancetta, tomato and chive jus
*
Trio of English strawberries
Iced strawberry parfait, strawberry sable,
lemon posset with vodka poached strawberries and sorbet

Ian Matfin

Ian Matfin Was born in the North East of England and learned his basic cookery skills from his mum and gran. Ian started out his career at Newcastle Upon Tyne’s first ever Michelin star restaurant 21 Queen Street, from there Ian left for London and worked in a number of prestigious restaurants and hotels which include Claridges, Gordon Ramsay’s Aubergine , Raymond Blancs Le Manoir aux Quat saisons and then six years at Gidleigh Park working alongside Michael Caines where he became Head Chef.

Ian’s Menu

40C salmon with charred fennel, buttermilk and watercress
*
Tartar of marinated tuna with pickled beetroot and turnip,

wasabi mayonnaise and honey soy vinaigrette
*
Breast of Wild Duck, liquorice charcoal,

cumin and passion fruit carrots and a red wine sauce
*
Raspberry Parfait, shortbread biscuit and vanilla mousseline

Cyrus Todiwala

Cyrus Todiwala is Executive Chef & Proprietor along with his wife Pervin, of Café Spice Namasté, renowned for its innovative and fresh approach to Indian cuisine. In autumn 2011, they opened Mr Todiwala’s Kitchen, the signature restaurant at the Hilton London Heathrow T5. The 60-seater restaurant offers a number of the dishes available at Cafe Spice Namaste as well as brand new creations showcasing Cyrus and Pervin’s rich Parsee heritage.

Cyrus was born and brought up in Bombay, where his father was the first Indian employee of the Automobile Association and later the Chief of Road Service Western India. Despite his parents’ original fears, Cyrus decided to pursue a career in catering, graduating in Hotel Administration & Food Technology from Bombay’s Basant Kumar Somani Polytechnic and rising to become Corporate Executive Chef of the famous Taj Groups Taj Holiday Village, The Fort Aguada Beach Resort & The Aguada Hermitage in Goa. In 1989 he joined an old friend in restarting a famous restaurant in Poona.

He left India for Australia in 1991, but on the behest of one of his old friends decided to come to London to run the Namasté restaurant in Alie Street where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Ever the keen environmentalist (he helped to establish two bird sanctuaries in Goa), Cyrus cooks with organic and sustainable products wherever possible and firmly believes in Buying British.

Cafe Spice Namaste, celebrating its 17th year in November 2012, is a mainstay of all the stylish restaurant guides and highly regarded by food critics, both in the UK and further afield. The New York Times food writer, Mark Bittman, in February 2012 called it a ‘terrific restaurant’, singling it out as his favourite ‘no fuss’ Indian restaurant in London. Harden’s called it ‘still a winner, after all these years.’ The restaurant has won numerous awards, including the 2011 Sustainable Food Award from the Corporation of London.

In 2010, the first Khaadraas (‘Greedy Pigs’) Club dinner was held at Cafe Spice Namaste, offering Parsees and non-Parsees alike the opportunity to sample dishes cooked ‘the way Cyrus’ Mum taught him’. Since then, almost two dozen club dinners have been held, to increasing large numbers. Adventure Gourmet, a series of chef demonstrations and masterclasses featuring well known chef peers, continues to take place at Cafe Spice Namaste, bringing professional and neophyte chefs in closer contact with to their food heroes.

Cyrus has been invited to represent both the UK and the world of Indian cuisine in various international festivals, including the World Gourmet Festival held at the Four Seasons Hotel in Bangkok and the Good Food and Wine Show in Durban, where he once again appeared in 2012. In summer 2012, he was the only British-based chef behind the Stars, Food and Art dinner at the Sofitel Dubai Jumeirah Beach, working alongside 7 Michelin-starred chefs culled from around the world. It was left to Cyrus’ to provide the astonishing main course – Duck a’la Mrs Matthew.

In March 2012, Cyrus organised and cooked the very first Diamond Jubilee Luncheon for HM The Queen in London, where Her Majesty was served Cyrus’ version of ‘The Country Captain’, an Indian twist on our traditional Shepherd’s Pie. A few days later, the whole of Britain was able to watch Cyrus prepare this exceptional dish before their eyes on BBC One’s Saturday Kitchen.

In June 2012, Cyrus received one of the most cherished awards of his career – the Craft Guild of Chefs Special Award, recognising his contribution to the profession through the years. He has narrated a travelogue-cum-food tour documentary — ‘Galleons of Spice’ filmed in Goa and Portugal and tracing the influences of the Portuguese on Goan cuisine. The programme has been aired on the History Channel in India and in other parts of Asia. He is the author of three successful cookbooks Café Spice Namasté , India: international Cuisine and most recently Indian Summer.

Cyrus has launched a product range under the ‘Mr Todiwala’s’ brand, adding Mr Todiwala’s Splendidly Spicy and Deliciously Hot Pickles and Chutneys in the roster of fine, restaurant-standard products. These are available at both restaurants, and at various prestigious food fairs including the Abergavenny Food Festival, Real Food Festival, BBC Food Show/MasterChef Live and Taste of Christmas.

Cyrus is married and lives with his wife Pervin who is Operations Director of Café Spice Namaste and a trained, professional chef in her own right. They have two children, an industrial artist and a budding actor.

Cyrus’s Menu

Beetroot coconut rasum
Mini idli
*
Baked spiced fillet of line caught haddock on chilli risotto
with
Pickled scallop in tomato garlic and chili in mini tartlet
*
Maharashtrian style sizzled yogurt and peanut rice on cardamom infused apple chutney
Spiced onion potato and carrot fritters on green coconut chutney
*
Tandoori goosnargh duck sausage
on
Chargrilled celeriac and sweet potato purée with chilli and coriander
Soft roasted rhug estate lamb pulao
Red onion salad
Seasonal vegetables in coconut
*
Zafrani creme brûlée
Saffron ginger and cardamom flavoured crème brûlée
Hazlenut kulfi
Iced cream flavoured with hazelnut puree

James Sommerin

James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage. After a spell at The Cwrt Bleddyn’s kitchen, he ventured to Scotland’s Farleyer House Hotel for five years.

Returning to Wales, Sommerin worked up the ladder at The Crown at Whitebrook, where he was Head Chef from 2003 to 2013.

The Crown at Whitebrook held a Michelin star for many years, while the Good Food Guide listed it among its top UK restaurants, and the Observer named Sommerin a Chef to Watch in 2008. Keeping a safe distance from the well-trodden clichés of Welsh cuisine is imperative for Sommerin, who has said of his menus, ‘I wanted to focus on the more unusual products, to show there’s more to Wales’.

Sommerin’s originality shines through in his imaginative dishes which tend to marry three or four distinct flavours in imaginative combinations, as can be seen from his menu, drawing UK ingredients, global influences and techniques from forward-thinking culinary innovators. It is this that gained him a win in the Great British Menu where he represented Wales in the starters.

Sommerin left the Crown at Whitebrook in 2013 and is due to open a new restaurant in Penarth in early 2014.

James’s Menu

Swede custard
*
Pheasant boudin, Smoked bacon, sweetcorn, wild mushroom
*
Sole, romanessco, salsify, spiced sauce
*
Venison, turnip, celeriac, chocolate
*
Prune, nutmeg, vanilla
*
White chocolate, blood orange, mixed spice

Gallery

Making a Reservation

Please contact us to book a table, give us a call on 01432 276 724
or email info@dewsall.com

Please note: We MUST be informed of dietary requirements in advance. Vegetarian meals MUST be
pre-ordered.

Dewsall offers a stay in our beautiful bedrooms after the supper. £155pp for dinner, bed and breakfast.

If you need more information on booking our venue please give us a call on 01432 276 724
or email hello@dewsall.com