SOME of Dorset’s most famed cooks are set to prepare dinner up a storm as they participate within the Poole Seafood Pageant this weekend.

With a bunch of appetising cookery demonstrations lined up, Dorset’s solely free seafood pageant will welcome a number of cooks to its predominant seafood demo stage. These embody:

Sarah Ali Choudhury, the multi award-winning ‘Curry Queen’ who lately offered the BBC’s Inside Out programme highlighting feminine cooks. Sarah is president of Poole Bay Rotary Membership, in addition to being the district chief for Equality & Range and an envoy for Lewis Manning Hospice.

Dorset Echo: Poole Bay Rotary Club president Sarah Ali ChoudhuryPoole Bay Rotary Membership president Sarah Ali Choudhury

Additionally attending is award-winning chef Ian Gibbs from the Smugglers Run in Christchurch. Ian as soon as cooked for HM The Queen and HRH The Duke of Edinburgh at Gloucester Cathedral for the Maundy Thursday service.

Head chef at Rick Stein Sandbanks Ian Salmon may also seem. Ian’s ardour for the best produce paired with Rick’s recipes sees the Sandbanks outpost flourishing.

Dorset Echo: Ian Salmon, head chef at Rick Stein SandbanksIan Salmon, head chef at Rick Stein Sandbanks

Pete Miles, proprietor of Dorset Oysters, can be sharing his story and some dishes of his personal.

Christian Ørner, non-public chef and chocolatier is the owner-chef at SALT Cø. He specialises in fashionable French, British, Mediterranean and Scandinavian meals uniting Norwegian and British heritage together with his favorite delicacies.

Dorset Echo: Christian Ørner, private chef and chocolatier and owner-chef at SALT Cø Christian Ørner, non-public chef and chocolatier and owner-chef at SALT Cø

As well as, Rob Milton of Othniel Shellfish can be speaking about his work overseeing the manufacturing of award-winning Pacific oysters from the corporate’s 51 hectares of shellfish beds in Poole Harbour.

The pageant in Poole Quay is free to attend, opening from 10am-9pm on Saturday September 25 and 11am-6pm on Sunday 26.

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