‘I am looking forward to testing my culinary skills when I host my very own theme evening. As its Game season I thought it would be best to base my theme around it, but for a twist I’ve chosen to create my dishes from Game Around the World.
I am looking forward to taking charge and delivering a good meal, which I hope will deliver some unique tastes to all who attend. ’
Level 3 Professional Cookery and Commis Chef at Mitton Hall
Thursday 24th November 2016
6:30pm – 8:00pm
Amuse bouche – Oz lemon boar bites
Boar bites in a lemon and cracked black pepper bread coating served with lime mayonnaise or barbecue sauce (Australia)
Starter – Asian Venison
Scorched teriyaki venison loin with wasabi, whitebait, coriander shoots and pickled ginger (China)
Intermediate – Gin & Lime Sorbet
Gin and lime sorbet with tonic granita snow and lime wedge
Main – Moroccan Partridge
Partridge with Moroccan spices and roasted root vegetables with toasted almonds and cashews with parsley (Morocco)
Dessert – Choc and cherry surprise
Chocolate fondant with amaretto soaked cherries, walnut mousse, milk and dark chocolate veins
A vegetarian option is also available.
Roots Restaurant is a training environment and your patience is greatly appreciated.
This evenings Game Around the World menu has been supplied by Nathan Laffy, Captain of the England Gundog Team and member of a small syndicate located in the Ribble Valley.
We would like to wish all the members of the syndicate in attendance tonight a very pleasant (not pheasant) evening and all the best for the rest of the 2016-2017 season.