Swansea Grand, 12 July
Fresh from his triumph in the 2004 National Chef of Wales competition, Dermott Slade is helping to establish a destination restaurant at the Grand hotel in Swansea, soon to be relaunched. On a consultancy basis, Slade is setting up the 60-seat Beaches Restaurant, as well as the Bay Bistro and Cove Piano Bar, at the privately owned hotel.
A landmark hotel during the 1930s when it first opened, the Grand was bought three-and-a-half years ago by entrepreneur Con Malony. A total of £3m has since been spent on the 31-bedroom property to return it to its former glory, albeit with a contemporary Welsh edge.
To celebrate the opening of the hotel - the official launch is on 18 June - the latest Chef Eats Out lunch will be held in Beaches Restaurant on Monday 12 July. Organised by Caterer & Hotelkeeper in association with Hybu Cig Cymru (Meat Promotion Wales), the lunch will be an opportunity to sample Slade's award-winning cuisine.
Slade - who previously ran his own restaurant, Dermott's, and later the restaurant at Morgan's hotel, both in Swansea - will be serving a seven-course menu that will showcase the best of Welsh produce. "As well as the fantastic quality that Welsh produce now offers, I also hope to show just how diverse it can be," says Slade.
To kick-start the taste-buds at the beginning of the lunch, a flavoursome cappuccino of cauliflower with Felin Foel ale sausage will be served.
The quality of Welsh beef will be highlighted in the next course, with wild bresaola of Welsh beef and mustard served with a red cabbage and beetroot gazpacho, followed by roasted scallops and Penclawdd cockles and parsley.
Welsh lamb will form the centrepiece of the main course, with a poached fillet accompanied by a pea and mint risotto.
Then, to refresh the palate, diners will receive an iced Brecon gin and tonic, before being served two desserts. The first, citrus with liquorice, will be followed by a Welsh honey parfait with winberries. "I've deliberately kept the description of each dish simple in order to provide some element of surprise on the day," says Slade.
The day kicks off at noon with pre-lunch drinks, followed by the lunch itself. Afterwards there will be a tour of the kitchens, and Slade will chat with guests, sharing some of the secrets of his competition success and his plans for the future.
The lunch will have space for 50 diners and will cost £30 per head including pre-lunch drinks and all wines. To reserve your place for the event at the Grand hotel, please e-mail sarah.sutton@rbi.co.uk
The Grand is offering a special overnight deal of B&B at the hotel on either Sunday 11 July or Monday 12 July at £90 (including VAT) for Chef Eats Out guests.
The Sponsor
Hybu Cig Cymru/Meat Promotion Wales is delighted to be associated with Chef Eats Out at the Swansea Grand, which presents the ideal opportunity for the Welsh Chef of the Year to serve the finest Welsh lamb and Welsh beef to some of the country's leading chefs.
As the representative body for the Welsh red meat industry, we welcome the continued endorsement by chefs of Welsh lamb and Welsh beef, and their support in helping to keep quality meat in its rightful place at the centre of the menu.