Dorking Food Float champion puts Surrey on the plate in London

PUBLISHED: 21:26 25 April 2017

Tim McEntire with his son Harry

Tim McEntire with his son Harry


While Dorking Food Float is a community initiative that has made its name providing fresh food to people from their weekly High Street stall, one of their number recently put Surrey on a plate at Borough Market restaurant Roast

Dorking chef Tim McEntire, who is part of the town’s award-winning Food Float team, recently transformed top Borough Market restaurant Roast into a little corner of Surrey for the night.

Having started his career in the capital over 40 years ago, the talented chef went on to have his own restaurants, Partners 23 in North Cheam and then Partners in Dorking, before becoming director of the Surrey Life Food & Drink Awards winning Food Float stall on Dorking’s High Street.

Tim also rears Gloucester Old Spot pigs at Hill House Farm, in Beare Green, and made their meat the core of his menu in a ‘pop-up’ pork feast.

“It was a brilliant evening,” says Tim, who was joined in the kitchen by his actor son, Harry, for the first time. “My family were all there – even my mum and dad came and they’re in their eighties – so that was wonderful.

“I was working with a great team in the kitchen, including old colleagues from my days in London, and we cooked all this fabulous local food from people I’ve got to know really well since the Food Float started. It was like coming full circle with all the people I’ve loved and worked with over the years.”

The six-course tasting menu also included quality food from a number of local producers who take part every week in the Food Float. Among those featured, were watercress by Kingfisher Farm Shop in Abinger Hammer, chutney from Debbie’s Preserves in Newdigate and honey from Paul Cleaver in Abinger Hammer.

Damsons for the pudding, meanwhile, were grown at the Dorking Community Orchard and were served alongside a custard made with free-range eggs from Etherley Farm in Ockley. The finishing touch was fudge from The Grange Centre in Bookham.

Tim’s pork featured in several different guises on the menu – roasted, cured, pulled, rubbed and braised – and there was also bacon, sausage meat, faggots and a terrine served with crispy crackling.

The chef is part of a syndicate at Hill House Farm, which owned by Gareth and Maureen Jones. To find out more about how to purchase their meat, visit

Gloucester Old Spot at Roast menu

Mini bacon roll with homemade ketchup

Old Spot and cress Scotch egg with watercress mayo

Terrine of pork with sage and onion, crackling wafer, sweet pickled beets, burnt apple and micro leaves

Pork tasting plate with roasted belly, slow roast rubbed shoulder, cured leg and braised faggot

Ashmore cheese, honey and oat biscuits with apple and quince chutney

Damson pudding, duck egg custard and damson ripple ice cream

Grange Centre fudge with coffee or tea


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