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My Favourite Canape I always serve

Goat's cheese and Basil mousse cones





Need I say more " Eggs Benedict "




Another  great dish we learned from Brian Turner

Scallops wth butter beans






Chicken liver pate,onion jam,red wine syrup,crisp croute




Roat Chump of lamb with pea puree, minted peas,vegetable dauphinoise




Grllled fillet of salmon, potato and  wateress crush

Sauce vierge, basil veloute




Baked Alaska fom the new year Fire and Ice Gala Dinner




Brian Turner Taught me this dish  of cannon of lamb with fondant potato,

oven dried tomatoes, fine beans  and madeira and shallot jus



Corn fed chicken filled with goat's cheese and basil,wild mushrooms,

parmentier potatoes,fine beans




Beetroot cured salmon, candied beetroot, soured ceam, crisp croute 




Pressed Rabbit, Guinea fowl and white pudding Terrine, apple and mint jely, toasted pistachio




The Treacle Tart  fresh out of the oven




Warm Treacle tart with double jersey ice cream and tangerine compote



Roast Italian peach with American pancake,

vanilla yoghurt and comb honey




Dark chocolate torte with chocolate ice cream a chocolate sauce





Beetroot cured salmon with candied beetrot, balsamic syrup and tomato oil





Seared Scallops with Black pudding, cauliflower puree,thermidor sauce




Baked whole Camembert with rosemary and garlic





Insalata Caprese Canapes




Confit of Duck with Haggis bon bon, parsnip puree,

truffle oil mash,redcurrant jus




Classic Cumbrian fillet "Steak au Poivre" lyonaise potatoes,fine beans and peppercorn sauce




Roast Fillet of Pork with Kale,sauteed apples, roast onion mash, apple jus




Roast Loin of Cod in parma ham and sage, butternut and spnach risotto




Cartmel Valley Smoked salmon with Celeriac remoularde,pea shoots and parsley dressing,from the grill menu at the hotel

And on the front page of the Westmorland Gazette Good Dining Guide

click on the picture to go to the Online edition of the magazine





Panzanella Salad with Sour dough and crisp quails egg




King Prawns with Coriander, Lemon and Garlic

Egg fried rice,sweet chilli syrup






Tart Tatin of Shallots and Artichoke, swede fondant

Toasted Haloumi,white Onion Sauce





Corn Fed Free Range Chicken Supreme in Pancetta

Pomme Puree,Carrot and Swede Dauphinoise




The Mediteranean Platter of Baba Ganoush,rosted sweet potato,

Felafel, Stuffed peppers,Tzatziki and garlic flat bread




Cartmel Valley Smoked Salmon with ,celeriac Remoulard,

crisp sour dough and parsley oil




Prime Cumbrian T-Bone Steak





Chorizo with Butter Beans and Crostini,coriander pesto






Ham Hock and Parsely Terrine,Hawkshead Relish Picallili, Port wine Syrup






Thai Fishcakes with Coriander,Onion and Tomato salad

and Hawkshead Relish Sweet Chilli Sauce






Gazpachio with Parsley Oil






Smoked Salmon,Potato Pancake,Prawn and parsley mousse and Sesame biscuit










Asaparagus with Saffron Mayonaise, Crisp Proscuitto and Tomato Salsa










The Ultimate Steak Burger with Chunky Chips





Raspberry Panna Cotta with Chocolate Cookies





Rib Eye Steak, Fat Chips, roast tomato and mushroom, Peppercorn Sauce




Just Add a Glass of Wine





Grilled Goat's Cheese with Roast Vegetables, Basil oil and Balsamic Syrup




The Finished Dish




The Cheese Board with Hawkshead Damson Relish




Better with a good Red





Classic Lemon Tart with Creme Fraiche





Smoked Lune Valley Salmon with Capers and Lemon





Raspberry Brulee,Rapberry Sorbet,Sable Biscuit.





Escebeche of Red Mullet with Rocket.





Confit of Duck with Butternut Puree and Braised Red Cabbage




Roasted Organic Salmon with puy lentil and root vegetable fricasee




Beetroot Salad with Goat's cheese Mousse and Pea Shoots




The Cod with spinach, smoked haddock Rosti and Asparagus.






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The Gravadlax with Sauce Gribiche.





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The Sticky Toffee Pudding with Vanilla Ice Cream and Toffee sauce.



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Roast Pork and King Prawn Stew.





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Roast Monkfish Tail wrapped in air dried ham on green pea puree and rosemary and roasted lemon dressing.





Baked Salmon with Mussels and Fennel.




Roast leg of Lamb with Rosemary.




Roast Hake with Basil Mousse,Potato Puree and Gazpachio.





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Nick and his Basil and Ricotta Ravioli.




Beetroot Ravioli with Lobster mousse and Balsamic Syrup.




Sea Bass with Watercress and basil potato crush,

Crisp pancetta and Balsamic oil.

 


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Spaghetti with Rabbit, chicken and greens,

Nicks off the cuff recipes..





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Lamb Cutlets with  Roast Lemon,  Parmentier Potatoes,

Cauliflower and Dressed Red chard and Baby spinach.



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Seared Fillet of Venison, with Damson brandy and sweet peppers.

From Tatton Park..




Char grilled Mackeral with Brown shrimps in Coriander Butter.

From Tatton Park...




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The next 3 Pictures are from the Commisioned Halibut Dishes,

Which Nick and his Team Created,

for Lakeland Seafoods,



Roast Kebab of Wild Salmon and Halibut,

With Hand picked Oysters baked with a Rich BBQ sauce,

And a Saffron Rice Pilaf.



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Seared Halibut Fillet, with Roast Peppers,

Balsamic Reduction and Fresh figs.



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Roast Halibut, with Wild Rocket, Potato pancake, Crisp Pancetta and Sweet Tomato and Basil Dressing,




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The Loin Of Lamb with Roasted Onions, Pear Puree,

And Chocolate and Sour Cherry Bread,

From the Westmorland County Show.



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Prawns, Crab and Shrimps with Latini pasta,

From the westmorland show.



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Roasted Nectarines and Peaches with Plum Tomatoes,

Sea salt and Raspberry Sorbet.

And Latini Pasta with Seafood and Coriander and Lemon Butter.

From the Westmorland Show.





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Farmer Sharp's Loin of Herdwick Mutton, with a puree of pears,

Roast Italian onions, and chocolate and sour cherry bread,

By Nick Martin and Mario Ferrara,

At the Arena Del Sole / Bologna.


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Pasta with Wild mushrooms, Asparagus and parmesan.

This was a great creation as we used the Fantastic Latini pasta,that we brought back from Bologna.

By Nick martin at lowther Park.




  

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A Salad of crisp Pancetta, Chilli Scented Beetroot

and mrs kirkhams  Lancashire Cheese,

By Nick Martin at Lowther Park.                  



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An Open lasagne of Char grilled vegetables, and Brown Shrimps,

By Nick Martin at lowther park.


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Roast Loin of Venison with chocolate and sour cherry bread,

By Marrio ferrara and Cesare Marretti,

from the food lovers festival.



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Minestrone casserole with parmesan and home made foccachia.




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Anchovie and lobster salad,




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Asparagus, Red onion and goats Cheese salad,




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Goats cheese and Cherry Tomato fritatta,




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Crisp Roast Wild Salmon fillet,




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