<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
12 ISSUES FOR £24 Subscribe to Dorset Magazine today click here

Meet the chef: Steve Titman at Summer Lodge

PUBLISHED: 14:58 09 December 2016 | UPDATED: 14:58 09 December 2016

Steve Titman in the restaurant at Summer Lodge

Steve Titman in the restaurant at Summer Lodge

Archant

Steve Titman has been at the culinary helm of Summer Lodge, the award-winning country house hotel at Evershot, for the last 12 years. He reveals how his Dorset inspired menus showcase the taste of the ‘star’ local produce

Having honed his culinary skills in Jersey and Maine in the USA, along the way obtaining invaluable experience in Michelin-starred establishments in Germany, Steve Titman is passionate about sourcing local and seasonal. As Executive Chef at Summer Lodge he has built collaborative relationships with local food producers, fishermen, farmers and foragers to ensure he has top notch Dorset ingredients to showcase on his imaginative Modern British menu. The shorter their trip to his kitchen the happier Steve is - whether it’s dive caught scallops from Lyme Bay or a woodland reared chicken from down the road. 


What are your earliest food memories?

Watching my grandfather (a butcher) prepare meat for us at home and my parents cooking a stew with it.

What inspired you to be a chef?

I was always interested in being a chef. I studied for three years at Sheffield College with a couple of great teachers. I entered a few competitions and I was also given some great work experience opportunities.

Tell me about your first job

I spent my first three years at Longueville Manor in Jersey, which held a Michelin star at the time. It was an amazing grounding as we made everything from croissants to veal stock and they did all its own butchery and fish preparation. After that I moved to a restaurant in Germany. This was a step above what I had done before in the kitchen, and I had the challenge of learning a new language, it was a very fulfilling two years. Then I went to The White Barn Inn in Maine, USA. This was a much bigger operation and I learnt a lot there.

Does local seafood feature at Summer Lodge?

Fresh local fish is a massive part of the menu. We have wonderful local suppliers and we also buy direct from local fishermen. With great quality fresh ingredients like this we do not need to complicate the dishes with too many flavours. I want the taste of the ‘star’ product to shine through.

What other local ingredients do you regularly use?

We believe in supporting local businesses and making our purchases and practices as sustainable as possible - from Dorset made Puff Pastry and locally cured salamis to woodland reared free range chickens from 3 miles down the road.

What is your favourite signature dish?

Roast Loin of Dorset Lamb and Braised Shoulder Shepherds Pie with Savoy Cabbage and Rosemary Jus – it is one of our most popular dishes.

What seasonal treats are currently on your menu?

With autumn comes the beginning of a more hearty style of cooking using ingredients like pumpkin, root vegetables, beef cheeks, pork belly, lamb breast and at this time of year local game. Venison is my favourite and I would highly recommend our Soy infused Venison Loin with Sweet Potato, Baby Bok Choi and Szechuan Pepper. Adding a few Asian spices gives it a delicious new dimension.

And your ideal supper?

A slow cooked roast maybe brisket or pork belly, with some crisp goose fat roast potatoes and cauliflower cheese, shared with my partner at home, as time at home is precious for a busy chef.

Summer Lodge, Evershot, DT2 0JR, 01935 482000 summerlodgehotel.co.uk

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Dorset visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Dorset staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Dorset account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Mon, 11:43

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

Read more
Mon, 11:42

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

Read more
Friday, July 7, 2017

Whether you’re looking for fine dining, pub food, a romantic meal for 2 or a taste of something from further afield, eating out in Dorset really has something for everyone. Here’s our guide to the best local restaurants and pubs

Read more
Tuesday, June 27, 2017

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…

Read more
Tuesday, June 27, 2017

An elegant makeover, great location and a locally sourced seasonal menu are a winning combination at The Grosvenor Arms in Shaftesbury, says Helen Stiles

Read more
Tuesday, June 27, 2017

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

Read more
Friday, June 16, 2017

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

Read more
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

Read more
Monday, May 8, 2017

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

Read more
Wednesday, May 3, 2017

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

Read more
Tuesday, May 2, 2017

From beaches to church halls and bike shops to old chapels, unlikely dinner venues are springing up around Dorset. Sue Quinn finds some supper clubs and pop-up restaurants that offer food lovers deliciously unusual places to feast

Read more
Monday, April 10, 2017

From bean to cup, which buzzy coffee lovers’ venues offer the best caffeine fix in the county

Read more
Tuesday, April 4, 2017

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

Read more
Friday, March 10, 2017

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

Read more
 
South West Life advert link
 
A+ South & South West

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Topics of Interest


subscription ad
subscription ad

Subscribe or buy a mag today


subscription ad
Dorset Magazine Application Link

Local Business Directory

Dorset's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search