Shropshire Life Summer Luncheon
PUBLISHED: 12:32 10 July 2009 | UPDATED: 08:56 21 February 2013
Hadley Park House Hotel hosted our celebration - a day of sunshine, fine food and good company
Shropshire Life staged a sparkling Summer Luncheon in the beautiful setting of
Hadley Park House Hotel, Telford, as a thank you to clients. The guests and the Shropshire Life team enjoyed a delicious three-course meal of Shropshire produce created by chef Tim Wesley and his staff.
Archant Life Midlands Group Publisher Jacquie Pond thanked the magazine's advertisers and readers for their support and Shropshire Life Editor Joanne Goodwin spoke of the magazine's ethos of promoting the county's people, places and produce which has resulted in a major growth in circulation in the past year.
Joanne said she looked forward to publicising and supporting the county's
businesses by producing magazines which promoted pride in Shropshire.
The meal was introduced by Shropshire Life restaurant reviewer Philippe Boucheron and following lunch Martin Moyden of Mr Moyden's Handmade Cheese of Newport talked about cheese production and served a selection of Shropshire's finest to the diners.
Jacquie said: "Archant Life organises luncheons in the finest venues in the country and this was certainly one of the very best. The food and ambience was superb and it was a wonderful way to celebrate the success of Shropshire Life and share that success with our clients."
Eighteenth Century Hadley Park House is set in three acres of landscaped gardens in Telford. The hotel is the perfect setting for any occasion from a delicious meal in the elegant dining room to a relaxing weekend away or a venue for your wedding.
Friendly owners Mark and Geraldine Lewis pride themselves on their high standards of customer care and attention to detail. Accommodation is available for up to 24 guests, with each of the luxurious bedrooms having its own unique style and resident teddy bear.
For further information and a brochure telephone 01952 677269, email: firstname.lastname@example.org or visit www.hadleypark.co.uk
Shropshire Life Lunch
Mr Moyden's Wrekin White and Sweet Onion Tart with Mixed Leaves
Braised Muckleton Meats' Gloucestershire Old Spot Pork Belly with Steamed Greens and Black Bean Dressing
Aroma Coffee Cream on Biscotti Biscuit with Toasted Hazelnuts and Pistachio
Coffee and Mints
Chef's q and a for third or fourth page
Headline: The kitchen wizard of Oz
Hadley Park House Chef Tim Wesley loves Australian, and Shropshire, fare. But his all-time favourite is his wife's cannelloni
The Chef Bites Back
Head Chef Tim Wesley who created and presented the Shropshire Life Luncheon menu began his culinary career in his home city of Sydney, Australia. He came to the UK on a working holiday visa in 1996 and now lives in Ketley with his wife Debbie and daughters Ellie and Abbie. His passion is working with good, locally-sourced produce. "To give credit to local producers on our menus tells customers we care about what we serve. It speaks volumes about the seriousness but also ticks all the boxes about supporting local food businesses, he says.
What is your earliest memory of food?
My earliest memory of food is my grandmother always cooking and catering for the family and my grandfather's clients. There would always be a stockpot on the stove, soup ready for us as we arrive and loads of preserves and chutneys.
Who influenced your decision to become a chef?
The chefs that I worked with at the Park Hyatt Hotel, Sydney. I was studying hotel management at the time and the chefs were from all over the world and they inspired me to cook, so I started my apprenticeship and became a chef and travelled.
What was the first dish you cooked?
My first dish that made it on to a menu was Seared Soy Marinated Tuna with Mizuna Leaves, Pickled Daikon and Ginger Dressing.
What is your favourite ingredient?
I couldn't put my finger on an absolute favourite, but I do love Blue Eye Cod which is a fish caught off the southern coast Australia.
Where is your favourite restaurant?
Tables Restaurant, Pymble, Sydney.
Which celebrity chef/s do you admire?
Thomas Keller (The French Laundry, California) for his brilliance and Bill Granger (Australian chef, author and restaurateur) for his simplicity.
Which nationality cooks the best food?
Australians of course.
What is your favourite piece of equipment? My microplane. It's fantastic at grating anything.
What's in your fridge at home?
Beer, wine, cheeses and everything you need to feed a growing family.
What is the best meal you've cooked?
My favourite meal was for a wedding a couple of years ago for some friends and colleagues. Everything was spot on.
What is your signature dish?
I don't have a signature dish, just a favourite that changes from time to time. At the moment it's Bings Heath Hot Smoked Salmon Beignets with Curried Tomatoes, Garlic and Yoghurt Dressing. (Bings Heath Smokery, Astley, Shrewsbury, tel: 01939 250141, www.bingsheathsmokery.co.uk).
Do you have a tip for a novice cook?
To work hard and be passionate about what you do. Travel and see what the world has to offer.
What is your family's favourite meal?
Any meal that we all sit down to and enjoy together.
Have you ever been injured in the kitchen?
As an apprentice in a busy kitchen, I suffered a nasty burn when I slipped and my hand fell into a large pot of boiling stock.
Have you had any cooking disasters?
What happens in the kitchen stays in the kitchen.
Have you cooked for anyone famous?
Cher, Frank Sinatra, Billy Joel, Elton John and recently Princess Anne.
What would you choose for your last meal on earth?
My wife's cannelloni.