Game Around the World brought to you by Callum Burril 2016

Game Around the World

Game Around the World brought to you by Callum Burrill 2016‘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. ’

Callum Burrill
Level 3 Professional Cookery and Commis Chef at Mitton Hall

The Menu

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.

england-gundog-team-2This 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.