An Evening at Paul Webbe’s Rye Restaurant

Around 40 Senlac Rotarians and guests spent an interesting and tasty evening at Paul Webbe’s restaurant in Rye on 5th September. Paul is a judge for our local round of the Young Chef competition and has been a mentor to some of our winners. The evening started with a talk about seasonal food, which at the moment includes mackerel, whiting and blackberries. .Whilst he was talking Paul demonstrated fileting both mackerel and whiting and showed how his dishes were constructed. He also spoke about a lesser used fish, the cuttle fish, and its preparation which with fennel was our first taster of the evening and served while Paul was speaking. After the talk we gathered in the restaurant and enjoyed a further four taster dishes all prepared with local seasonal produce. The dishes served at the table were:-

Smoked Whiting and Hastings Crab Meat with Apple Dressing

Tartar of Mackerel with Beetroot, Horse Radish Cream and Caviar

Breast of Duckling with Black Berry Sauce, Parsnip Puree and Thyme Potato Rosti

Apple Textures, Bramley Mousse, Poached Cox Apple with Cider Toffee Sauce and

Honeycomb Ice cream

Coffee and Biscotti

Thank you, Rotarian Chris Folley, for organising such an enjoyable evening with an interesting demonstration, lovely food and a great ambiance. A further thank you to Chris for allowing this correspondent to win the first prize in the raffle, a rarity indeed!, £350 was raised for charities from the evening.