A few months ago whilst happily roaming Christchurch Food Festival I discovered Assembelly and it’s creator Toby Bradley-Watson. With a bacon and scallop roll on the menu we couldn’t resist and could not believe not only how delicious it was but also how it was the first time we had seen this on any menu!
Before setting up Assembelly, Toby worked at restaurants around the world. His last position was a two-year stint as head chef at Rick Stein at Bannisters just outside Sydney, in Australia where he won a Hat!
Toby has also worked with top-name chefs including Pierre Koffemann, Mark Edwards, Marcus Wareing, Tom Kitchen, Tom Aitken and Rick Stein.
In October 2017 Toby bought a Richardson horse trailer from his home country of Wales and spent six months converting it into the home of Assembelly.
Toby, what is your best-loved local ingredients?
It depends on the season in the summer it would have to be crab but in the winter and autumn it has to be New Forest venison
How would you use this at home?
Crab meat is very versatile but and can be used in a multitude of ways but my summer favourite would be a crab linguini with cherry tomatoes and lots of lemon.
Venison is different but for me I love to braze a shoulder with a few vegetables a bit of wine and vinegar as well as a bit of chocolate
What is your first choice dish to create and also to eat?
This changes week in week depending what my train of thought is and what’s good that season.
Do you have a favourite spot on the South Coast?
I do like West Dorset with the rolling hills going down to the Jurassic coast.
Where can we next find you on the South Coast?
The next one for me down here is the Lymington seafood on the 11th & 12th August.
We can’t wait to grab another delicious roll from Toby and the Assembelly team then!
Assembelly is available for private functions and events, both large and small. You can click here to contact them for more details.
Thanks for reading,