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Food and Drink Features

These awards celebrate Dorset’s best food and drink producers and businesses, and we’re proud to announce the 2017 finalists nominated by you

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Want to keep your food miles low and your taste experience high? Alice Cooke reveals some of the county’s best farm shops

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Combining wood fired pizzas and pub grub classics The Old Inn at Holt is certainly a crowd pleaser. We caught up with Head Chef, Josh Garrett, to find out more

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Head Chef, Wayne Joyce, says his ethos of using seasonal and sustainable ingredients means sensational flavour-packed dishes are always on the menu at Urban Reef

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Helen Stiles seeks out the crème de la crème of deliciously stylish afternoon tea venues in the BH postcode

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At Dorset Magazine, we know that one of your greatest passions is the food and drink produced in this county, and the farms from which that produce comes. This year the glamorous awards evening will be held at The Italian Villa on September 28. Voting is now open…

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Whether you set out on bike or on foot, Dorset Food & Drink have come up with a great way for you and your tastebuds to explore the county’s food scene this summer, says Jane Adkins

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Dishes packed with flavour and locally sourced ingredients, including Dorset ales and ciders, inspire the menus at the Rose & Crown in Longburton

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5 ideas for a Dorset picnic

Wednesday, June 7, 2017

Sue Quinn has some jolly good al fresco dining ideas, so forget soggy sandwiches: these are picnics worthy of the fabulous Famous Five

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The Highcliffe Revival Food Festival is back and it’s bigger and better than ever, says Tracey Beesley, who is part of the committee organising this tasty event

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Marc Carella is head chef at the Upper Deck Bar & Restaurant at the Christchurch Harbour Hotel where his love of local fish shines through on its seasonal inspired menus

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From a venison festival to throwing a Dorset Knob, Katharine Wright of Dorset Food & Drink tells us about some of the exciting local foodie events happening this season

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A great meal starts with great ingredients, says Loic Gratadoux, Executive Head Chef at the Harbar Bistro. His policy is simple: if food is not fresh and in season, it’s not on the menu

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