"EXPERTS TEAM UP ON SHROPSHIRE MENU"

Classically trained chef Stuart Phillips has teamed up with Bridg north’s award winning wine sup­ plier Clive Dickinson to create the 'perfect menu’ using locally sourced ingredients.

Stuart, who is chef patron of the Hundred House, at Norton, near Bridgnorth, aims to c reate his 'perfect Shropshire menu' to cel­ebrate regional produce, on ,June 27.

He has teamed up with Clive Dickinson, who has become renowned in South Shrop­ shire for his wine events at some of the region's top restaurants.

Clive will be matching wines with every course, to complement Stuart’s carefully selected ingredients.

Stuart, with two AA Rosettes in 13 con­ secutive years, is passionate about prepar ing menus heavily influenced by regional produce, using only the best seasonal ingredients.

"This is a real opportunity for us to cel ­ ebrate Shropshlre's finest produce. We will be sourcing great ingredients from suppliers across the region. I am already experiment­ ing with flavours, including herbs from our garden, and planning what will be at its best, at the end of this month." Stuart said.

“We are seeking special ingredients that perhaps cust omers would not normally try – ­anything to provide Clive the challenge of matching wines."

Clive said: ''Working with Stuart again has been a delight, and we have some great ideas for the menus including some garden summer salads, smoked local meals, and some fresh fish, I get a real kick out of matching exceptional wines, with his stunning cuisine,

“Being s passionate foodie myself I am really excited about the event.”

Read the full article on the Shropshire Star Web Site

Reproduced by kind permission Shropshire Star