Red Carnation Hotels

Diners at Summer Lodge are invariably bowled over by the talent and expertise of Executive Chef Steve Titman.  Before joining us in 2004 he honed his skills at the White Barn Inn in Kennebunkport, a restaurant recognised as one of the top ten in the US.  Steve has built on this experience to create a reputation for himself that has spread around the globe.  So it’s no surprise that Summer Lodge has recently been named Best Restaurant in Dorset at the Taste of Dorset Awards 2009.

Following on from this success, Steve will be hosting two cookery demonstrations, on 24th February and 24th March, where he’ll share some of his culinary secrets.  He’ll show guests how he uses local produce, such as Lyme Bay scallops and Dorset lamb, together with the vegetables and herbs grown in the kitchen garden, to create some of his most popular signature dishes.

Steve explains that “it’s almost like ‘a behind the scenes tour of the Kitchen and into my culinary secrets where each menu is designed to surprise the guests, drawing from  the freshest local and seasonal sources’.  Each two and a half hour demonstration in the kitchen will be in the morning, followed by aperitifs and a delicious 3-course lunch with wines served in the restaurant. 

Non-residential package - £120 per person includes:

• Morning demonstration
• Aperitifs
• Three-course lunch with wine, coffee and petits fours
• Embroidered apron

Overnight package - from £580 per room (based on two people sharing a Superior room) includes all elements of non-residential package plus:

• Overnight accommodation
• Full English Breakfast
• Three-course dinner
• Use of gym and spa facilities (treatments not included)

Maximum of 12 places for each demonstration.  To book your place, please email us at summer@relaischateaux.com or call 01935 482000