Behind the Door: Eating local in Dorset with Executive Head Chef Stephan Guinebault, The Priory Hotel

The provenance of what's on our plate, and cooking with the seasons, can make all the difference in flavour, as well as supporting sustainable eating.

We go behind the door of The Priory Hotel in Dorset to speak with Stephan Guinebault about making the most of Dorset's natural bounty.

Having a very good relationship with suppliers is important for all the fruits, berries, and vegetables in season even if it is for a short time and supply. We run seasonal menus which change regularly depending on the local produce that is available. Our close relationships with our suppliers means we can plan ahead and work closely together, adapting depending on what is working well. For example, we like to use younger asparagus when it is in season for its finer style and slightly different flavour. Our Dorset supplier works closely with us to make sure he picks it at the perfect time for us.

I really enjoy cooking, curing, and serving our local Purbeck trout dish.

I have been classically trained; I am still looking for the provenance and essence of any produce using traditional cooking techniques and respecting the ingredients. There is so much to speak about, I prefer to let my food do the talking!