Greendale To Support The Seven Chef Dinner

SEVEN CHEF DINNER

This very special annual event sees seven of the region’s top culinary talents devise and create a seven-course menu; this year, the event will take place at Exeter Golf and Country Club on Wednesday 2nd May. The line-up of chefs has been announced as:

• Michael Caines MBE (Lympstone Manor)
• Liam Finnegan (The Castle at Taunton)
• Dez Turland (Saunton Sands and Brend Hotels)
• Matthew Peryer (Lewtrenchard Manor)
• Guy Owen (Idle Rocks)
• Ian Webber (The Farmers Arms)
• Scott Paton (Boringdon Hall)

Greendale Farm Shop will be supplying Guy Owen, from the Idle Rocks Hotel in St. Mawes, Cornwall, with freshly-caught Cod as the centrepiece of his dish for the Seven Chef Dinner; Lime Curried Cod, Sour Grape, Cauliflower and Herb Yogurt. We’re delighted to have this wonderful showcase for Greendale fishmongers – Guy will be working his magic with Cod that has been freshly caught and landed by Greendale’s own fishing boats and prepared by our skilled fishmongers. The finished dish promises to be amazing - as Head Chef at the Idle Rocks, Guy is no stranger to fresh fish and shellfish; the hotel restaurant sits right on the coast at St. Mawes, and always features plenty of fresh, locally-caught fish on its menu.

Tickets for the Seven Chef Dinner are still available; click here for further details.

ABOUT GUY OWEN:

Born in Hampshire, Guy moved to south-east Cornwall at the age of eight. His passion for food was fuelled by working in the kitchens of local restaurants during the school holidays, and after leaving school Guy worked in London, developing his culinary expertise with leading chefs, including Gordon Ramsay at his Michelin-starred restaurant at Claridge’s, Jerome Tauvron at L'Etranger, and James Bennington and Bruce Poole at Michelin-starred La Trompette.

Guy returned to the Westcountry in 2009, working at Gidleigh Park, under Michael Caines, and at the Driftwood Hotel, where he became Sous Chef under Chris Eden. Now Head Chef at the privately-owned Idle Rocks Hotel in St. Mawes, Cornwall, Guy uses his unique culinary style to create refined, imaginative cuisine which makes skilful use of the amazing local Cornish produce available, including abundant fresh seafood and heritage vegetables from the Lost Gardens of Heligan. Together with his passionate team of chefs, Guy prides himself on using these sustainable, locally-sourced ingredients to prepare authentic and inspiring dishes, where flavour, texture and presentation all play an integral part in creating the perfect end-result.