The crab is surely one of the kings of the sea when it comes to fresh seafood ingredients and the waters around the Dorset coast are abundant with them. What better treat on a blistering hot day than a glass of chilled white wine and a delicious fresh crab lunch (hopefully in a shady area!). We are delighted to share with you this interpretation by Andrew Du Bourg, head chef of Vetiver at Chewton Glen.

Dressed Dorset Crab
Dressed Dorset Crab

Dressed Dorset Crab

Dressed White Meat

200g White Crabmeat

25g Mayonnaise

1 x Lemon (juice and zest)

Mix well together and season with salt and pepper

Dressed Brown Meat

100g Brown Meat

20g Mayonnaise

Fork the crabmeat then mix in the mayonnaise and season

Brown Meat Sauce 

100g Brown meat

150g Mayonnaise

Pinch Cayenne Pepper

1/4 Lemon Juiced

Purée the brown meat in a liquidiser then mix in the rest of the ingredients

White and Black Radish Carpaccio

Seagull by Peter Robinson
Seagull, Weymouth by Peter Robinson

 Dressing for the Radish

1  tbs Caster Sugar

2  tbs Rice Wine Vinegar

2  Cloves Finely Chopped Garlic

½  Finely Chopped Red Chilli

6  tbs Fish sauce

6  tbs Water

6  tbs Lime juice

Mix everything together and leave to infuse for one hour

Apple and Celeriac Remoulard

100g Apple

100g Red Radish

100g Celeriac

1 tbsp Mayonnaise

1 tbsp Whole Grain Mayo

Julienne the apple, radish and celeriac. Mix together with the mayonnaise and whole grain mustard then season.

Rye Bread Croute

 Thinly slice some rye bread, lay on a tray with grease proof paper and sprinkle with olive oil. Place another tray on top and then put in an oven at 175F for about 5 mins but check regularly.

To assemble the dish, layer in a ring the white meat on the bottom and then top with the brown. Thinly slice 6 of each rings of moulie and black radish per plate, drop these into the dressing and marinate for 10mins. Arrange the radish on a plate then top with the crab ring and a quenelle of the apple and celeriac remoularde.

Andrew Du Bourg, Chewton Glen
Andrew Du Bourg, Chewton Glen

Andrew Du Bourg joined Chewton Glen after 11 years working in some of the leading restaurants in London, including the posts of Head Chef at the Michelin-starred ‘Club Gascon’; Sous Chef at ‘St Albans Restaurant’; Chef de Partie at the 2-Michelin starred ‘The Square Restaurant’; and also at the highly successful ‘Wolseley Café Restaurant’ which served 1,200 customers every day.

Working with Executive Head Chef Luke Matthews, Andrew has responsibility for creating imaginative, seasonal menus to delight customers dining in Vetiver.

Member Offer: Stay at Chewton Glen for just £140 per person per night Sunday – Thursday (subject to availability). Call 01425 275 341 quoting ‘New Forest Special’ or email reservations@chewtonglen.com.

Design Restaurant Members receive 10% of all food and beverages in Vetiver, lounge and bar and terrace at Chewton Glen, all meal periods. Not a member? Why not try 12 months for just £90 inc. Go to www.designrestaurants.com.

Posted by:Luxury Restaurant Guide

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