A cool, late September morning found me and a couple of friends, fellow chef Dean Edwards and Tam, cooing with delight in front of a blackberry hedge. An exciting day wandering the west Dorset countryside ... click here for more

On 21st January, Mat met up with Mark Botwright and Charlie Hicks at Mark's Farm in Chideock, Dorset. They wanted to spend the day experimenting with the Black Garlic that Mark has produced and Charlie made a film about it ...

THE AWARDS

For over 20 years the World Cheese Awards has been bringing together buyers and sellers from the dairy industry worldwide. It's the largest cheese competition in the world, attracting over 2,700 entries in 2012 from over 30 countries and judged by over 200 expert buyers from every corner of the globe. It takes an entire day to judge, with a trade lunch thrown in, making this a place to do real business too.

Interview by Carl Pendle for PrimeLocation - see him talk about life after the competition and he reveals details about his real and dream homes.

Film by Tandem Marketing
July 2011

Tandem Marketing was tasked to produce a video for the Dorset Seafood Festival 2011 which communicated all elements of this increasingly popular event. Using testimonials from stall holders, sponsors, participating celebrity chefs and visitors the video clearly demonstrates the success of the event for all involved.

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.

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.

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.

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.

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.

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.

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


***

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

Film by Charlotte Griffiths
July 2010

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...