In celebration of Dorset Food Week, Kingston Maurward is delighted to announce that its catering provision has returned to the fold.
Following an eight year period with catering services for its commercial and student food outlets on campus being outsourced to contractors, the College has brought it back in-house. This is part of an overall strategy to develop services to help the College grow and promote continued support of local suppliers.
Kingston Maurward Operations Manager for Hospitality, James Parsons, said: “Our aim is to make this a hub for Dorset Food; we support the industry in terms of training in the farming sector and have done for many years. Now we want to shout about the merits of Dorset and be proud to support local food producers and suppliers. We can now expand our food services in a bespoke way utilising the very best that the county has to offer.”
One of these exciting changes is a partnership with Russell Brown, former Michelin Star chef proprietor of Dorchester’s Sienna restaurant, who will be a consultant to the organisation during the transition.
Russell said: “As the leading land-based college in the area, Kingston Maurward is ideally placed to create a catering offer that highlights the links between agriculture and the food on our plates. I strongly feel that tying the food offer at the College more closely to the teaching and production on the estate – whether it is for weddings, functions, staff or students – has multiple benefits.
“With the catering being run in-house, the students and teaching faculty have a customer to serve, making the supply chain and all the resultant challenges more obvious. The catering facility benefits in having a supplier that can deliver a more bespoke product from the onsite farm and gardens.
“There are also benefits in being able to highlight the provenance on our menus, in that a food brand can be created. Closer links with regional suppliers will not only help with continuity of supply to the kitchen but also should create opportunities for work experience and ultimately jobs for students.”
As part of Dorset Food Week (24th October – 1st November) the College will be hosting a Square Meal Debate on Wednesday 28th October 4pm-9.30pm organised by communities living sustainably in Dorset. There will be national and local speakers, workshops, discussions, and a meal cooked with locally sourced ingredients.
The ‘Square Meal’ is a recent discussion document highlighting the overwhelming evidence for major changes to the national food and farming policy. This has been written by a collaboration of ten UK organisations: the RSPB, Friends of the Earth, National Trust, the Food Ethics Council, Sustain, the Wildlife Trusts, the Soil Association, Eating Better and Compassion in World Farming working with the Food Research Collaboration.
Food will be cooked for the event by Kingston Maurward’s onsite chef, Chris Stockman, and will include a starter of Vegetarian soufflé roulade; main course of Blue Vinney cous cous with vegetarian tagine or Dorset Lamb (from Maurward Meats) tagine – using the recipe of 2015 Bridport Food Festival winner ten year old Dorset student, Blake Ford; followed by Dorset Apple Cake using Kingston Maurward apples with Dorset Cider Crème Anglaise.
Ingredients will be generously supplied by Maurward Meats, Springfield in Poole, Purbeck Cider, Craig’s Dairy, Grainger’s and food consortium The Charmouth Dragon.
For more information about this event go to www.clsdorset.org.uk