Top chefs reveal meals for Dalton culinary fundraiser
Last updated at 12:58, Thursday, 29 November 2012
SOME of the mouth-watering meals set to be served by a galaxy of Michelin-starred chefs in Furness have been revealed.
Rabbit and pistachio ballotine, rib of beef in dripping and ox tail, and slow-cooked Loch Fyne salmon with oyster emulsion are guaranteed to tickle taste buds. All these dishes and many, many more will be created at the One Week Only culinary extravaganza to be held at Clarence House in Dalton between February 1 and 5.
The event is organised by Lindal-based meat supplier Lake District Farmers to raise money for the charitable trust set up by local businessman and philanthropist Ray Armstrong.
Mr Armstrong, who in 2009 saved many jobs at LDF when he invested heavily in the business, has been diagnosed with terminal cancer of the pancreas and liver.
The 52-year-old’s friends – in particular LDF managing director Dan Austin – have arranged for some of the world’s best chefs to come to Furness and cook their award-winning creations.
Clarence House managing director Victoria Barber-Bolam said she was delighted when she learned her four-star hotel had been selected to host the prestigious, one-off event.
“I would say it is one of the biggest events that we’ve ever put together and it’s an absolute honour to have been chosen to host,” she said.
“It’s quite surreal really because we’re just a small family-run hotel that works very hard and has exceptionally high standards, so it’s nice to know that these big boys want to come play out around here.”
Mrs Barber-Bolam said both she and her own team of chefs and kitchen staff were thrilled at the prospect of learning from the likes of Andre Garrett, Nigel Haworth and Andy Cook.
“The staff cannot believe these chefs are coming and that they’re going to have the chance to work with them,” she said.
“We have six chefs and they will be involved with the cooking in the kitchen and our waiters and waitresses will be taking control of that side of it. I’m looking forward to the knowledge they’re all going to glean from it as this experience will only make us better.”
Mrs Barber-Bolam said she was also honoured to have the opportunity to help someone of the stature of Mr Armstrong.
“His achievements and what he has done for Barrow with his charity work is absolutely phenomenal,” she said.
“He is an absolutely superb man and I have every respect for him. Everything he’s done in business, he’s done with the Midas touch.”
Chef Alyn Williams, of the Michelin star-awarded restaurant The Westbury in Mayfair, has confirmed his attendance and was full of praise for Mr Armstrong and LDF.
“When you strive to reach high standards in the kitchen, it is vital that your suppliers are as passionate and dedicated about the produce as you are,” he said.
“LDF have been working with me since they started years ago. I am happy to be cooking their lamb and beef in my new restaurant.”
To book tickets for the event, priced at £100, call Sarah Earley on 01229 870168.
First published at 12:51, Thursday, 29 November 2012
Published by http://www.nwemail.co.uk
Friday 1 February
Smoked Diver Sea Scallops, with pickled vegetables and shoots
West Coast Langoustine, Scorched Leeks, Scorched Leek & Potato Gel, Caviar
Beef Rib, smoked marrow, leeks, salt baked celeriac and alexanders.
Rare Breed Pork Shoulder, Jerusalem Artichoke Gratin, Roasted Sage & Onions
Poached Yorkshire rhubarb with hazelnut, sweet cicely and meadowsweet
Bramley Apple Trifle, Horlicks Mousse, Apple Sorbet, Lemon Choc Ice Coffee & chocolates
Saturday 2 February
Beef Carpaccio, lemon, olive oil, basil, parmesan, aged balsamic and crisp shallots
Tomato, sliced with crumbled Stilton, red onions and aged balsamic
LDF Rib Eye Steak OR LDF New York Sirloin Steak Served with Hand Cut Chips, Mushrooms with Garlic Butter, and Spinach creamed with Gruyere cheese and a choice of Bearnaise, Pepper or Stilton Sauce
Baked New York Cheese cake with Berry Compote
Strawberry Eton Mess with Strawberry Ice-Cream
Coffee & Chocolates
Sunday 3 February
Seared Scallop, with cucumber, apple, and sea purslane
Roasted Halibut, crushed swede, thyme butter, and chestnut
Rib of Beef slowly cooked in dripping with oxtail, turnip tops, mushroom vinaigrette, and roast potatoes
Pork belly, Scottish langoustines, plum purée, and smoked almonds
Baked apple with rolos, and hazelnut cream
Chocolate ganache, crumble, passionfruit sorbet, and mint
Coffee & chocolates
Monday 4 February
Rabbit and pistachio ballotine with endive and gem heart salad, honey and grain mustard dressing
Cornish crab and carrot cannelloni with citrus puree and soft herbs
Braised Beef shoulder with roasted fillet, sautéed curly kale, parsley root and horseradish puree
Roast veal rump with vanilla marinated sweetbreads, glazed baby endive, salslfy puree and a lemon and caper sauce
Pear and chocolate tart with mascarpone and honey ice cream
Cold Valrhona white chocolate fondant with raspberry macaroon and white chocolate and raspberry ripple ice-cream
Coffee & chocolates
Tuesday 5 February
Slow cooked Loch Fyne Salmon, aromatic & salted herbs, oyster emulsion
Smoked haddock, vichyssoise, yolk, & black pudding
Loin of Cumbrian mutton, caramelised onion, barley & shepherd’s pie
Beef chateaubriand, ox cheek, grilled leek, horseradish, & red wine sauce
Baked cheese cake, blueberry, lemon & granola
Chocolate ‘cake’, pistachio, caramac, dark chocolate sorbet
Coffee & Chocolates
Have your say
I first met Ray Armstrong when he was nine years of age. I was sixteen. You could say that I have got to know him quite well in the next forty three years. My admiration for this fellow Irish man knows no bounds. If anybody can beat this, he can. His family needs him. This event epitomises the high esteem he is held in the community.
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