Dorset’s culinary landscape is flourishing, with a growing emphasis on fresh, seasonal ingredients sourced from the region’s abundant natural larder. At Priory Wareham, Chef Stephan Guinebault champions this ethos, crafting exquisite dishes that showcase the best of Dorset’s bounty. Let’s delve into his culinary philosophy and discover the seasonal delights that await guests.
Chef’s Inspiration:
Chef Guinebault’s passion for cooking stems from his childhood on his grandparents’ farm, where he was immersed in the diversity of fresh produce. This early exposure instilled in him a deep appreciation for the connection between food and its origins.
Provenance and Menus:
“Building strong relationships with local producers is essential,” explains Chef Guinebault.
“It allows us to source the finest ingredients at their peak, ensuring optimal flavour and freshness in every dish.”
The Priory’s menus are a testament to this commitment, changing regularly to reflect the seasonality of Dorset’s produce. This close collaboration with suppliers enables the chef to adapt his creations based on the availability of ingredients, guaranteeing a truly authentic taste of Dorset.
Local Ingredients:
Dorset’s rich landscape provides a wealth of exceptional ingredients. From succulent lamb and beef raised on nearby farms to the delicate sweetness of Purbeck trout, Chef Guinebault incorporates a wide array of local produce into his dishes. The hotel also sources fresh seafood like lobster and crab from the Dorset coast, ensuring that guests experience the true essence of the region’s culinary offerings.
Signature Dish:
Chef Guinebault’s signature dish, the Purbeck trout, exemplifies his culinary expertise. He takes particular pride in curing and preparing the trout in-house, showcasing the delicate flavours of this local fish.
Seasonal Recommendations:
Chef Guinebault believes that every season in Dorset offers unique culinary treasures. In spring, savour the tender flavours of new season lamb paired with the pungent aroma of wild garlic. Summer brings an abundance of fresh berries, perfect for a delightful dessert, while the coastal waters yield succulent Kimmeridge Bay lobster. As autumn arrives, embrace the warmth of apple and blackberry crumbles. And when winter sets in, indulge in hearty game dishes featuring venison and pheasant.
Chef’s Philosophy:
Chef Guinebault’s culinary style is rooted in classical training, but he infuses it with a modern sensibility. He is dedicated to extracting the essence of each ingredient, employing traditional techniques with respect and creativity.
“I believe that the quality of the ingredients speaks for itself,” he shares.
“My goal is to enhance their natural flavours and present them in a way that delights the senses.”
Guest Experiences:
A stay at The Priory Hotel offers more than just exceptional dining. Explore the hotel’s sprawling four-acre gardens, a source of inspiration for both ingredients and plating decorations. Venture to the dramatic Jurassic Coast, where you can discover the natural wonders of Kimmeridge, Lulworth Cove, and Tyneham. And after a day of exploration, unwind in the cozy lounge and let the attentive staff cater to your every need.