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12/11/2013 0 Comments

Celebrity chef Mat Follas vows to 'keep cooking' as eatery closes

Catherine Bolado
Dorset Echo
11 November 2013
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Celebrity chef Mat Follas vows to ‘keep cooking’ as eatery closes.

Mat Follas at The Wild Garlic in Beaminster has said the future of the Wild Garlic looks uncertain but celebrity chef Mat, has urged people to watch this space.

The top-rated Dorset restaurant that won rave reviews from critics and pundits alike closed this week, just months after moving to Iwerne Minster.

Opened in the same year that the New Zealand-born chef won Masterchef 2009, The Wild Garlic in Beaminster was awarded two AA rosettes and had recommendations in The Good Food Guide, The Michelin Guide and Trencherman’s Guide, as well as rave reviews by food critics in The Guardian and The Telegraph.

Mr Follas also opened the Chesil Beach Cafe on Portland in July 2011 following a £1.1 million refurbishment of the Chesil Beach Centre, however the restaurant passed to new owners eight months later.

In April, Mr Follas said he was relocating The Wild Garlic to the The Talbot in Iwerne Minster near Blandford, where there was more space for diners.
Last week Mr Follas tweeted that he was ‘frustrated and deeply saddened’ to announce the closure of the restaurant for the ‘foreseeable future’.

Speaking to the Echo, Mr Follas said that he was currently in discussions with the brewery that owns the pub in the hope they could reopen very soon. He said they could be looking to wind up the limited company and then work with someone else in the future with the Wild Garlic as a part of the Iwerne Minster pub. He said they were hopeful they could find someone soon so that the restaurant could reopen as soon as possible.

“One way or the other I will continue cooking, it’s what I do,” he said. He said it had been a ‘tough year’ with the Beaminster Tunnel closure and the Chesil Beach Café venture.

But Mr Follas said the underlying business was good for the North Dorset restaurant and they had received good support but they had struggled to attract the everyday bar trade. He said it had been ‘fun but it just hadn’t been profitable’.

He said it might be time to accept that people seem to want a fine dining experience from him rather than bar food. Mr Follas added: “If it’s not what people want I need to get it to a size where it works and do the fine dining that people expect.” He said there seemed to be an expectation that they would be expensive when they weren’t and it was difficult to change opinions.

Mr Follas said that all the staff had been paid. He said: “The staff and customers we have had have been brilliant. “We have had a lot of fun and we will carry on in one way or the other.”
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30/10/2013 0 Comments

Fine-Dining Recommendations ...

The Place Magazine
Autumn issue 2013
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16/10/2013 0 Comments

Olive magazine top 10 'pro vs punter' reviews

In Olive Magazine's 10th Birthday issue, The Wild Garlic came 2nd in their Top 10 'Pro vs Punter' Restaurant Reviews with a score of 56/60
November 2013
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9/10/2013 0 Comments

Chef in clover

Sally Shalam
Conde Nast Traveller
9 October 2013

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As a kid in Auckland, Mat Follas spent holidays fishing for sprats off a disused wharf or 'sitting in an inner tube collecting mussels, whitebait and pipis' (New Zealand clams). His faith in the foraged feast secured him the 2009 Masterchef title, followed by the successful opening of The Wild Garlic, his tiny restaurant in Dorset. Now he's moved his business to a rambling former pub in Iwerne Minster, adding a bar and grill and five bedrooms, as well as 'a very large, scruffy Harley' to his burgeoning empire. Some chefs are born to be wild...

The Wild Garlic, Blandford Road, Iwerne Minster, Blandford Forum, Dorset (+44 1747 811269; thewildgarlic.co.uk). Doubles from £85. 
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3/4/2013 0 Comments

Mat Follas moving from Beaminster to Iwerne Minster 

M Manning
Blackmore Vale Magazine

3 April 2013
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Mat Follas, pictured at last year’s Taste of Dorset Awards, is coming to The Talbot in Iwerne Minster
DORSET based MasterChef winner Mat Follas is moving from Beaminster to Iwerne Minster.

Mat, who presented last year's Blackmore Vale Magazine Taste of Dorset Awards, announced this week that his team will be taking over The Talbot in late May.

The celebrity chef has entered a business partner agreement with Blandford's Hall & Woodhouse Brewery after four successful years at The Wild Garlic in Beaminster.

Mat said: "We've loved being in our home town of Beaminster, but its time to grow the business and The Talbot in Iwerne Minster ticks all the boxes for what we are looking for. It has five great rooms that we can let and will have a seven day bar and grill offering great pub and bistro food, as well as a separate space for running our increasingly popular courses in the daytime and an evening restaurant.

"Our customers have asked for more rooms, a
more casual, family menu and I'll still be able
to provide higher end food in our evening restaurant for more intimate and quieter dining. The big challenge is to provide all of these with the same, or better, quality and standards we've achieved to date."
After winning MasterChef, Mat opened The Wild Garlic on the site of the Pickwicks Pub in Beaminster. His restaurant quickly gained two of the highest ever ratings in The Telegraph and The Guardian as well as being one of a few restaurants in Dorset to gain two AA rosettes and recommendations in The Good Food Guide, The Michelin Guide and Trencherman's Guide.

Businesses in Beaminster have reported a downturn in trade since the closure of the Beaminster Tunnel, a major link to the town, after a landslip caused a fatal accident last summer.

The Wild Garlic will remain open until 18th May.
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27/12/2010 0 Comments

The Cattistock Hunt

The Cattistock Hunt visit The Wild Garlic on Boxing Day
26 December 2010
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Photography by George Wright
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6/11/2010 0 Comments

Hotel review | The Wild Garlic, Dorset

Sally Shalam
The Guardian
6 November 2010

The best thing about the new apartment above this Beaminster restaurant, owned by MasterChef winner Mat Follas, is that you only have to go downstairs for top grub
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MasterChef winner Mat Follas runs The Wild Garlic, which now has room for overnight stays.

With the exception of Thomasina Miers, the most recognisable MasterChef winner is surely genial, goateed Mat Follas, who scooped the title last year showcasing his love of foraged food. Victory has enabled the Dorset-based former IT consultant to follow his star. The Wild Garlic is it, a small, unassuming restaurant in tiny Beaminster (I say tiny because one minute you're approaching the town square, the next – if you do not park right away – you will be swept out of town by the tide of traffic, next stop, Bridport).

Gastronomes will, of course, have read the opening reviews last year. The reason I am coming is to try out a new apartment, just opened above the restaurant. It proves a devil of a job for me to book the apartment and get a table on the same night, but eventually I pull it off.

My private domain is reached via a staircase from the restaurant (or a side door when The Wild Garlic is shut). So here I am, in the late afternoon, watching the light fading through the stone mullion windows and the 4x4s emptying out from the square.

I'm in the large bed-sitting room looking through to a kitchen-diner, off which is a shower room. I like the personal touch – a good eye has put this together, it's a personal selection, rather than handing over cash to Laura Ashley's design service and saying, "There you go, get on with it." Purple velvet, orange leather, black and white toile de Jouy, a bit of Ercol furniture here, and Scandinavian glass there. It's a posh bedsit, that's what.

Time for a bit of my own foraging. Disappointment. No little plate of brownies to have with a cup of tea. There is milk, butter and – nice touch – a bottle of wine in the fridge though, and a basket on the counter-top contains tea and coffee things and Dorset cereals. It's on the basic side, however, and I cannot find a teapot or cafetière.
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The Wild Garlic's apartment.
Photograph: Philippa Gedge

No news tonight, either – the telly is only a DVD screen. When I ask about the heating though, chef himself comes up to sort it. Blimey.

Dinner, with a friend (Sophy has been itching to come for months), is everything we'd hoped and more. Exciting food, served by smiling and knowledgeable staff, in an unponcey atmosphere.

An inter-course amuse bouche arrives after the starter of hand-dived scallops with garlic on seaweed and salad of butternut squash and goats' cheeses. It's a plate of tiny leaves, nasturtium, oyster leaf, red sorrel and red Russian perilla.

"Bloody good – worth the money, which most restaurants round here aren't," says my pal, savouring every mouthful of her £20 plate of rose veal fillet with  
almonds. Venison, the best I've ever had, comes on a bed of the only red cabbage I've ever liked and accompanied by a mini game pie. By the time autumn berry clafoutis and chilli chocolate soup turn up, we've slowed to a crawl. All credit, we agree, to Follas, frankly, for opening off the beaten track, but thank goodness I only have to get upstairs.

The Wild Garlic is a bijoux restaurant-with-a-room, but I can't help thinking that very soon Mr Follas and his worthy team are going to need more restaurant – and more rooms.


What to do in the area: By the locals

A pub meal
The Fox & Hounds (foxandhoundsinn.com) in Cattistock is a warm and friendly country pub, where Scott, the Landlord, serves great food. This is my "local", not that I get there very often any more and it's the place where I had my first experience of running a professional kitchen. Before I opened my restaurant, Scott & Liz were generous enough, or foolish enough, to invite me to do a couple of try-out nights at the pub, where I designed the menu and cooked it. It was very stressful but made me realise just how much fun cooking professionally could be; it was an unforgettable experience.
Mat Follas, co-owner of The Wild Garlic

Take a hike
Lying in the hills of west Dorset, the town of Beaminster is a hub for walkers. One of my favourite hikes takes you from St Mary's church in Beaminster, via St Mary's in Netherbury, and ending at St Mary's in Stoke Abbott. It's about five miles in all and there are pubs at both ends. The walk takes you past Parnham House, once the home of John Makepeace and his furniture school, then on to Netherbury and Stoke Abbott, two of the prettiest villages in Dorset.
Amanda Follas, co-owner of The Wild Garlic

A shopping trip
The historic square in Beaminster is surrounded by 18th- and 19th-century houses of golden limestone. Although there's a small supermarket in the square, Beaminster has managed to buck the usual high street trend and retain a glut of independent retailers. There's the Green Drawers eco shop (greendrawers.com), Cilla & Camilla (gift shop), Strummer Pink (interior design), @Home (kitchenware), three ladies' clothes shops, four cafes and two galleries, not to mention wonderful local food producers Nick Tett (family butcher) and Fruit 'n' Two Veg. AF

Surprisingly Bridport (six miles from Beaminster) has one of the best hat and millinery shops in the UK. T Snook (snooksthehatters.co.uk) was founded in 1896 and is on West Street. This year saw the first Bridport Hat Festival, held on the third weekend in September, and it is likely to be an annual event. If you wear hats, a visit to "the greatest little hat shop in the land" is a must.
John Dean, Colly Farm Bridport (collyfarmbridport.co.uk)

A day trip
Take the kids to quirky West Bay near Bridport to enjoy an excellent rope-themed playground that recalls the area's rope-making history. Follow that with fish and chips on the pier as the sun dips into the sea. (Boxing Day sees the West Bay Wallow, a fancy dress swim for charity. Brr!)
Shirley Samways, Cafe@AnnDay (annday.co.uk)

The village of Symondsbury lies a mile west of Bridport and nestles under Colmers Hill, a landmark in the area. It is a typical west Dorset village, with its manor house, tithe barn and church. Park and visit the pottery in Manor Yard, before walking up Duck Street from where you can walk to the top of Colmers Hill and have a stunning view of Golden Cap and the Jurassic coast. If you wish, you can walk on and join the Monarch's Way, the escape route taken by Charles II in 1651 as he fled to France after the battle of Worcester. On return, your efforts deserve a stop at the Ilchester Arms in the village, where you can enjoy a drink and an excellent meal by a roaring fire. A warm welcome is a given! JD

Local culture
The first week in November sees the annual Bridport Literary Festival, which started last Friday and ends tomorrow (7 November). Still on the bill are talks on Rosamund Barlett's Tolstoy biography and a talk by economist Howard Davies on the financial crisis. Events are held at the Bridport Arts Centre and the Bull Hotel. For full details of the schedule see bridport-arts.com/bridport-literary-festival. JD
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19/10/2010 0 Comments

Review  -  The Wild Garlic, dorset

MiMi Aye
Meemalee.com

19 October 2010
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Yes, I know I've just come back from cooking Burmese food at The Wild Garlic and you may want to know a little more about that.

However, I thought I'd take a step back and throw you a curve ball by writing about what Mat Follasand his fine brigade normally dish up.

Last February, my husband, his brother, his brother's girlfriend and I had resolved that as soon as the gladiator that had slain his opponents in culinary warfare had established a going concern, we would venture west and pay a pilgrimage to this champion.
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Well, life is what happens to you when you're busy making other plans, so it's not till more than a year later that we four are embarking on an adventure to the distant land of Dorset to make good this resolution.

None of us want to drive, so we get a train to the nearest station, and thus find ourselves in the village of Crewkerne wondering what the hell to do. There's some kind of funfair being set up, and the temptation to go on the Mega-Dance and 'llow Beaminster altogether is strong, but eventually we find a cab who takes us the rest of the way.
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The Wild Garlic's address is 4, the Square. Beaminster appears to comprise just this Square, so it's easy enough to find.

As we stand at the door, suddenly I feel a bit weird - I'm conscious of the fact that less than a month from now, Mat is allowing me to take over his restaurant, and seeing it in real life has made it become very real.
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Any weirdness is immediately replaced by awe - being pedestrians, we've lazily booked the apartment directly above the restaurant, and Katy, one of Mat's brigade, leads us up to a retro vision of wood, pale greens and lilacs (a theme carried over from the restaurant).

The flat is bigger than we expected, comprising a combined bedroom and lounge area, a fully equipped kitchen diner (plus bread, butter, wine and cereals) and an ensuite bathroom.

Moreover, I'm a sucker for a well-designed piece of furniture, and this flat is a showcase for some of the best including G-Plan and Ercol - a beautiful set of table and three-legged chairs which sleekly slot together to leave a clean silhouette, some Mad Men-style purple recliners, a starburst wall clock, and a glam mirrored pendant lamp.
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I make the other three strike a pose for posterity. It has to be done.
There's time to kill before dinner, so we loaf around the stylish apartment for a while, and then decide that we really ought to get some fresh sea air. Sadly, there is only one bus from Beaminster toWest Bay (the nearest beach) and we miss it - the brother-in-law and his other half make it to the sea on foot, but my husband and I do not, as Mat has asked Terry Ireland (his sous chef and a semi-finalistin this year's MasterChef) to let me have a go at prep before service that evening.

It's my first time in a professional kitchen and I mainly get in the way, so we're all relieved when it gets to 7, and I can cross to the other side of the swing door for our reservation.
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Bread, Nuts and Oil
The four of us sit down at a gorgeous wooden table which looks like a large piece of driftwood, but in fact used to be a French carpenter's table.

It's strikingly different from the other tables, which are by Marnie Moyle and just as beautiful, but engraved at the edges with the names of birds, plants, and randomly, types of potato.
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A jug of iced water arrives immediately from a smiling Steph. Jen and Emma are also front of house tonight - Jen takes drinks orders - some wine for the others and Mat's Fizz for me. We're also given good bread, oil and balsamic to dip in, and some spiced, caramelised nuts to nibble.

Because I'm with family and I'm a control freak, I make all the food choices - we absolutely have to cover as much of the menu as possible.

Starters are Dorset Crab Thermidor; Smoked Scallops, Smoked Meats Carpaccio; Sweet Chilli Squid; and Confit Duck Leg, Orange Sauce.
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Dorset Crab Thermidor
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Confit Duck Leg
Often Thermidor is so smothered in cheese that the seafood is suffocated, but here the creamy sauce simply serves to enhance the sweetness of the delicate crab, as it rightly should.

Continuing this theme of allowing the main ingredient to shine, the Wild Garlic squid comes free of the usual batter shackles and, astonishingly, the texture is perfect - tender, delicious, with no sign of rubber at all.
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Sweet Chilli Squid
And the chilli jam that comes with it is fresh and uncloying (in fact, not half an hour beforehand, Terry was trying to teach me how to make both this and the thermidor sauce, to which my reaction was, "You're not really expecting me to remember all this, are you?").

The duck leg is a little too salty for my liking, but the skin is fabulously crispy, and the portion so generous that we dive in without guilt when my brother-in-law offers a tasting.

The smoked meats are textbook, but as for the scallops - oh, the scallops. Mr Follas has been known to dive for his own anyway, which already makes them that little bit more special ("hand-dived by the chef" and all that).
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Smoked Scallops
But these scallops have been smoked until they turn into nuggets of yum. Yes, that's possibly the worst phrase that I have ever written in my life (although give me time), but seriously, people - nuggets of yum.

My husband has never, ever seen the point of scallops, but these ones, which have been smoked briefly over woodshavings in a little camp-style smoking pan, actually make him change his mind.

A storming start, so we're really looking forward to the next round. We, by which I mean I, have chosen Local Pork Chop, Hogweed, Purple Sweet Potato, Crayfish; Slow-Cooked Skirt, Truffle Cream; Whole Gurnard, Tomato and Tamarind; and Fillet of Beef, Smoked Mash and Bearnaise Sauce.
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As we wait for our mains, two platters are brought with five beautiful types of leaf on each for us to try as amuse-bouches. Sadly I can't remember them all, but there's ice leaf, oyster leaf and Tiny Totoro Umbrella (aka nasturtium). All mad, all exciting, the peppery nasturtium's my favourite and not just because of the Ghibli/Animal Crossing connotations.

When my dish arrives, I want to sing "Under the Sea", so lively does my wee crayfish appear (and it tastes just as perky). The pork chop is a little tough, but the fat is nicely crisped, and the ground hogweed ramps up the savouriness. The purple sweet potato is soothing and moreish, with warm hints of miso.
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Pork Chop, Hogweed, Crayfish, Purple Sweet Potato
The hubby's beef and smoked mash is gorgeously autumnal, the mash a sexier version of the one I'd tasted in Birmingham.

Brother-in-law's beef is an even better chunk of cow than the husband's, with its frothy topping of truffley cream. And like the miso in my purple mash, there's another Japanese touch in the littletamagoyaki roll which comes with his dish - but it goes surprisingly well.
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Skirt Steak with Truffled Cream
And his girlfriend's gurnard is the biggest beast we've ever seen - she immediately names the fish Bernard, and then apologises to it repeatedly as she eats its delicious body covered in tangy sauce.

At this point though, we're close to admitting defeat. The portions are huge.

Possibly too huge. But despite the size, the presentation is somehow dainty - they're the prettiest plates I've seen in a while.
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Bernard the Gurnard
But I'll be damned if I don't get to try dessert, so we plough on and order Mixed Berry Eton Mess; Local Damson and Apple Crumble; and Trio of Chocolate Desserts (Chocolate Cardamom Brownie, Dark Chocolate and Rosemary Mousse, Chocolate and Orange Sorbet).

We also order some of Mat's home-made sloe gin - might as well be hanged for a sheep as a lamb, and it turns out to be delightful.

The Eton Mess is heavenly. There is no other word one could use. The damson and apple mix is too sharp; however, the granola in the oaty crumble works brilliantly.
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Eton Mess
The trio of desserts is also a success - my favourite being the citrussy sorbet, though the mousse is a close second.

And to be fair, the only reason I'm not so keen on the brownie is that I'm not fond of cardamom used in sweet stuff.
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Trio of Chocolate Desserts
By now, we're weakly scraping at the plates with our spoons, lapsing into a food coma, when Mat appears to say hello and gives us all a shot of Somerset Pomona on the house.

This act of kindness combined with the wonderful food we've indulged in means the rest of the night disappears into a bit of a haze ...

It's a bloody good thing we booked the flat upstairs.
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Nightcap
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1/10/2010 0 Comments

Meemalee's Kitchen

Meemalee's Kitchen at The Wild Garlic
MiMi Aye
Meemalee.com

1 October 2010
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I'm staring at the biggest box of onions I have ever seen in my life. And all I can think is, "Oh boy".

About six months ago, I was chatting on Twitter, when someone asked me for a Burmese restaurant recommendation. I mentioned Mandalay as being the only place I knew of, and then someone else jumped in and asked if I'd do a Burmese night and cook for people.

The next thing I knew, Mat Follas, the chef and owner of The Wild Garlic and winner of MasterChef 2009, tweeted to me, "Why don't you come and cook Burmese food at my place?"

I am not a chef. I had never been in a professional kitchen. So I did what any normal person would have done in the circumstances, and I rang up my friend Kavey and screamed at her in excitement,

"Oh My God - is he joking? I'd love to do it. Do you think I can do it? What the hell should I say?"

Kavey is infinitely more sensible than me, and she said to me, "Play it cool and say yes".

So I said yes. Fast forward to October, and I'm on a train to Dorset with my husband and a suitcase full of century eggs and a rucksack full of fish balls.
This little video will tell you how it went
It was and is the biggest thing I've ever done, and probably the coolest.

At one stage, I was hefting great stockpots of curry down the windiest, creakiest, most precarious stairs from the upstairs prep kitchen to the restaurant kitchen, and my only thought was how much fun I was having.
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Christophene Fritters - copyright the London Foodie
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Charred Tomato Salsa - copyright the London Foodie
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Matpe Bean Fritters - copyright the London Foodie
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Wood-Ear Mushroom and Bean-thread Vermicelli Soup - copyright Kavey Eats
Although initially panicked by having to work out quantities and timings, and the number of dishes on my menu, I'd done all the prep, and I knew that I had a full team behind me, supporting me all the way.

Then the diners started arriving and it was show-time. Service itself was frantic, but wonderful, and passed in a mad, lovely blur.
My right-hand man was the lovely Terry Ireland (a semi-finalist in this year's MasterChef), but everyone, both front of house and in the kitchen, was absolutely fantastic.
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Green Bean Salad, Century Egg Salad, Fish Ball Salad
As the night went on, seeing empty plate after empty plate come back was an amazing thrill.

At one point, Mat came into the kitchen and said, "There's a dairy farmer out there who says he will give up beef for your Cinnamon Chicken".

I thought I'd burst with delight and excitement.
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Tomato and Coriander Prawns - 
copyright the London Foodie

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Straw Mushroom and Spinach Stirfry - 
copyright the London Foodie

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Mogok Pork Curry - copyright the London Foodie
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Coconut Sorbet, Iced Tapioca Milk, Brioche - 
copyright Kavey Eats

And then at the end, when I was knackered and flustered, Mat dragged me out to the diners and the whole restaurant applauded.

Tired though I was, suddenly I felt my heart singing with happiness.
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A leaving present from Mat
I thought to myself, "God, this must be what it's like being on MasterChef", and I finally understood why people become chefs for a living. I was almost tempted myself.

The icing on the cake was when Mat gave me a proper Furi chef's knife when I left to say thank you.

Anyway, Burmese Night at the Wild Garlic was an absolute blast, and I think I will definitely do it again if there's interest - and this time a bit closer to home.

And all the recipes, including the one for Cinnamon Chicken, will be in the Burmese cookbook which I'm currently writing - although I haven't got a deal yet - hint hint to any publishers that come across this ...

Talking of thank yous, it wouldn't have been possible without the following people, so thank you so much to Mat Follas, Amanda Follas, Gill Anstey, Terry Ireland, Charlie, Sophie, Katy, Shannon, Tash, Zoe, Jen, Georgie, Steph, Emma, and Annie at The Wild Garlic.
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Terry and me
Thanks also to Will and Tom at delicious. Magazine for helping with prep.

Lastly thank you to Nick Tett Family Butchers, Fruit 'N' Two Veg, and Davey's Locker.


BURMESE NIGHT REVIEWS:

  • Kavey Eats
  • Lost in the Larder
  • The Wild Garlic Blog


Certain photos copyright Kavey Eats, Lost in the Larder, The London Foodie - click the photos to see the photographer (thanks guys)

Film by Simon Stirrup. Music by Tom Phillips and Simon Stirrup.

MENU

Burmese Night at the Wild Garlic


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Christophene Fritters
Gorakhar-thee Jaw

Matpe Bean Fritters
Bayar Jaw

Charred Tomato Salsa
Pun-tway Byaw

***

Wood-ear Mushroom and Bean-thread Vermicelli Soup
Jar-zun Hin-gah

***

Fish Ball Salad
Nga-pè Thoh(k)

Century Egg Salad
Say Bè-Oo Thoh(k)

Green Bean Salad
Bair-thee Thoh(k)

***

Cinnamon Chicken
Je(t)-thar Hin-mway

Mogok Pork Curry
We(t)-thar Hnu(t)

Tomato and Coriander Prawns
Bazuhn See-Byun

Straw Mushroom, Oyster Mushroom, Baby Spinach
Moh Hin-Noo-Nwè

Burmese Coleslaw, Shrimp Relish
Gorbee Thoh(k), A’Ngun Jaw

***

Coconut Sorbet, Tapioca Milk, Brioche
Mohn(t) Le(t) Saon
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15/7/2010 0 Comments

Dinner service at The Wild Garlic

Film by Charlotte Griffiths
July 2010

Dinner Service at The Wild Garlic from Charlotte Griffiths on Vimeo.

I was invited to shoot 'behind the scenes' during a dinner service in July 2010 at The Wild Garlic restaurant in Dorset, England. Owned by chef/patron Mat Follas, the winner of Masterchef UK 2009, the restaurant specialises in locally sourced, seasonal food.

This slideshow offers a glimpse of a typical night at 'The Garlic' and takes you through the whole of a dinner service in the busy kitchen - all the way from prep to cleandown.

Keep your eyes peeled for Masterchef 2010 semi-finalist Terry Ireland and finalist Alex Rushmer...
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