Weston Park’s head chef is leading culinary workshops designed to de-stress mealtime prep and encourage best use of seasonal ingredients.
Dan Winter (pictured) joined the stately home, located on the Shropshire/Staffordshire border, just over 12 months ago bringing an exceptional blend of culinary expertise, creativity and leadership to the Weston kitchens.
From working at renowned hotels including Lower Slaughter Manor and Stonehouse Court to being a self-employed chef, Dan’s vast experience includes everything from luxury event catering, bespoke tasting menus to large scale food preparation for weddings and corporate functions.
Passionate about using fresh, locally sourced ingredients and known for his meticulous attention to detail, Dan has been working closely with the garden team at Weston Park to further embed its ‘Estate to Plate’ ethos.
Now he’s sharing some of his top tips at newly developed workshops featuring live cooking demonstrations. An Autumn in the Walled Garden demonstration will be held on 10 October followed by a stress-free Christmas demonstration on 14 November.
Dan said: “I’ve always loved cooking from an early age – it was all I ever wanted to do! I love the different foods you get across the seasons and experimenting with flavours, dish components, sweet, savoury, texture, acidity and figuring out what works well together. I’ll be passing on some of my top hints and tips which will hopefully help to de-stress mealtime cooking for people particularly when it comes to prepping that all-important Christmas dinner.”
