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DTSTART;TZID=Europe/London:20240830T090000
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DTSTAMP:20260606T052313
CREATED:20240517T165812Z
LAST-MODIFIED:20240820T090634Z
UID:10000090-1725008400-1725022800@www.sculpturebythelakes.co.uk
SUMMARY:Mirrored Images - Reflections and Sculptures
DESCRIPTION:Scott Macintyre is delighted to deliver his latest series of photography workshops here\, at Sculpture by the Lakes. Winner of the Historic England category for Historical Photographer of the year 2023. Scott loves to immerse himself into woodlands\, landscapes\, coastal regions\, and amongst wildlife. Capturing authentic beautiful atmospheric images\, which remain natural and true to the subject.\n  \n\n\n  \nThis workshop is designed for beginners and intermediate photographers who wish to develop or enhance practical and technical photography skills. There is only 5 spaces for each tailored 4 hour workshop and participants are required to provide their own camera equipment – DSLR or mirrorless camera. You will require ND (Neutral density) filters for this course also.\n  \n\n\n  \nTo find out more about Scott and his work visit his website: https://www.scottmacintyrephotography.co.uk/\n  \n  \nMirrored Images – Reflections and Sculptures\n\nFor this workshop you will learn the elements of:\n  \nCamera Technique\, Composition\, Balance\, Modes\, Exposure\, Working with Light\, Depth of Field and Long Exposure.\n  \nArrival is at 9am. Scott will welcome you with an introduction and briefing for the day ahead. He will then guide you to discover and capture Images from around our Rainbow Lake.\n  \nMid morning there will be a brief interval with refreshments and time to reflect. After this\, it’s time to get creative around the artists pool.\n  \nThe final part of the course you will review your images from the day\, debrief and have the opportunity for some closing Q’A’s with Scott.\n  \nThe course finishes at 1pm and the rest of the day will be yours to explore Sculpture by the Lakes with your camera in hand.\n  \nReserve your space here.\n\n      \n        \n      \n     \n\n\n\n 
URL:https://www.sculpturebythelakes.co.uk/event/mirrored-images-reflections-and-sculptures/
LOCATION:Sculpture by the Lakes\, Pallington Lakes\, Dorchester\, Dorset\, DT2 8QU\, United Kingdom
CATEGORIES:Photography
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DTSTART;TZID=UTC:20240830T180000
DTEND;TZID=UTC:20240830T223000
DTSTAMP:20260606T052313
CREATED:20240720T142134Z
LAST-MODIFIED:20240813T114003Z
UID:10000096-1725040800-1725057000@www.sculpturebythelakes.co.uk
SUMMARY:Fire and Food - Beef Night
DESCRIPTION:We promise you will not leave hungry!\n\n  \nFor our Summer Fire & Food Feast we are celebrating beef! We have selected four different cuts of beef\, Bavette\, Short rib\, Brisket and bone in Rib-eye\, which we will cook over the fire. We have carefully sourced this beef from grass fed pasture raised until fully mature to give the meat a wonderful texture and depth of flavour. See all the descriptions and our suppliers below.\n  \n  \n \n\n\n  \nThis Fire & Food Feast will be served in the Riverside Arena with entry to the park and a welcome glass of bubbles at 6pm\, so you have time to walk around the grounds before dinner. We will sit down to dinner at 7pm and we would recommend allowing around 3 hours for the feast. We will round off the evening with a delicious selection of sweet treats. We look forward to sharing this feast with you.\n  \n\n  \n \n\n\n\nThe Beef\n\nBavette\nAlso known as flap steak\, bavette is a flat cut with an intense beef flavour. The bavette is also known as the butcher’s cut\, because butcher’s often save it for themselves. The name “bavette” is the French word for “bib\,” since this cut comes from the lower chest area of the cow close to the top of the abdomen. This well exercised but still fatty part of the cow makes bavette versatile\, in addition to delicious. Bavette should contain a significant amount of fat\, which is why it can be well enjoyed in a variety of forms from sliced thin to simply seasoned and cooked whole.\nBavettes have a similar flavour profile to flank or skirt steak\, two other flat cuts found close by. Bavettes are packed with minerals and are dense with fibre. Bavette\, however\, has a very loose structure\, helping to avoid chewiness or toughness with a lot of wiggle room in cooking method and internal temperature.\n  \nBeef Short Ribs\nBeef short ribs come from the lower ribcage of the cow and are known for their rich\, deep flavour. These ribs are marbled with fat\, which renders down during slow cooking\, making the meat incredibly tender and juicy. We cook our short ribs over a fire\, allowing the heat to break down the connective tissues and infuse the meat with a smoky\, savoury taste that melts in your mouth.\n  \nBBQ Smoked Brisket\nBrisket is a cut from the breast or lower chest of the cow\, prized for its robust flavour and tenderness when cooked properly. Our brisket is slow smoked\, allowing the meat to slowly absorb the smoky flavours while breaking down the tough fibres. The result is a succulent\, flavourful cut that is both tender and rich\, perfect for barbecue enthusiasts.\n  \nBone in Rib Eye\nRibeye’s are cut directly from the ribcage of the cow. The copious amounts of fat on the rib cage provide a depth of flavour completely unparalleled by any other cut of steak. Not only is the ribeye surrounded by flavourful fat\, it’s marbled by it end to end. This fat melts down and opens up the fibres of the ribeye\, allowing it to absorb all of the flavour brought to life by cooking over fire. We slowly bring the steaks up to temperature with a gentle heat to allow the fat to render and then reverse sear them on top of the red-hot coals before resting them for 20 minutes before serving.\nRibeye steaks also take particularly well to dry aging\, a process that adds both tenderness and flavour to a cut of steak by storing the steak in a temperature-controlled environment for an extended period of time.\n  \n \n\n\n  \nReserve your table here:\n\n      \n        \n      \n    \n\n\n\nSource of the meat.\n  \nThe Bavette and Short Rib comes from Lyons Hill Farm in Dorset and has been selected for its exceptional flavour. It is exclusively from Rare or Traditional breeds of British cattle that are grass fed. It is not your usual commercial beef\, it comes from cattle that are fully matured and live a life that’s 2 to 4 times longer than commercial cattle.\nThis is what old-fashioned beef used to taste like\, before being ruined by crossing our native breeds with continental cattle to make them grow faster and bigger\, to the total detriment of flavour.\nFrom our farm to your door; sustainable\, full flavoured meat. – Aurox Meat\n  \n\nThe Bone in Rib Eye Steaks and Brisket come from Meat Matters in Wales\, founded by Oliver Woolnough. These are ex dairy cows that have been put out to grass for a year or two after they have finished milking. This allows the cow to mature and develop flavour. He works with local dairy farms to select the best animals and allows them to mature in a stress free environment so the meat to develop flavour. The meat is then dry aged for a minimum of 28 days for a wonderful texture and depth of flavour.\nPremium Quality Beef Online | Meat Matters (meatmattersltd.co.uk)\n\n  \n\n\n  \n 
URL:https://www.sculpturebythelakes.co.uk/event/fire-and-food-beef-night/
LOCATION:The Makers Yard\, Pallington Lakes\, Dorchester\, DT2 8QU\, United Kingdom
CATEGORIES:Food & Drink
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