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von Essen hotels Culinary Tour 2009
Posted on 20/03/2009
 “He’s doing the starter, he’s doing the main and she’s doing the dessert and they’ve got the wine”
With food playing such an important role within von Essen hotels, it is no surprise that a selection of the groups chefs have grouped together, to travel the South and North of England, to showcase the finest menus using local produce.
The Culinary Tour 2009 will offer both lunch and dinner at six von Essen properties. In the North of England the tour draws its influence from the Michelin wins at both Sharrow Bay and Seaham Hall finishing up at von Essen’s most recent acquisition Callow Hall. Further south three von Essen properties which have undergone multi million pound refurbishments are also showcasing their menus. Bibendum wines will be offering a selection of wines to complement each course.
The chefs will each be cooking one course to create an innovative and creative menu which both showcases their individuality and highlights their common passion for locally sourced, exceptional ingredients and fabulous flavours.
The tour is split into two legs. Dinner at all hotels on both legs of the tour is priced at £55 and lunch is priced at £29.50. Both lunch and dinner includes complementary wines provided by sponsor, Bibendum. A discretionary £1 Meal Appeal donation is also added to the bills and the money raised will be shared equally between Variety Children’s Charity and Hospitality Action.
THE NORTHERN TOUR
Tuesday 14th April to Friday 17th April
Callow Hall (Derbyshire), Sharrow Bay (The Lake District)and Seaham Hall (County Durham)
14th April: Lunch and dinner at Seaham Hall
15th April: Lunch and dinner at Sharrow Bay
16th April: Dinner at Callow Hall
17th April: Lunch at Callow Hall
Lunch will be served at 1pm.
Dinner will be served at 8pm.
Chefs: The thirteen times Michelin starred Colin Akrigg from Sharrow Bay will team up with the latest big name of Great British Menu, the Michelin starred Kenny Atkinson from Seaham Hall and the award-winning Antony Spencer from Callow Hall to produce a culinary extravaganza at each of their properties.
NORTHERN TOUR MENUS
Seaham Hall: Tuesday 14th April 2009 (Lunch and Dinner)
Callow Hall cured and smoked Loch Duart salmon, Dovedale trout,
Dill mousse and potato crepe, sauce beurre blanc
******
Best end and braised shoulder of Herdwick lamb with dauphinoise potatoes,
Roasted asparagus, and a tomato and rosemary sauce (Lunch)
Medallion of veal with sautéed sweetbreads, creamed savoury cabbage, potato “Anna” and a wild mushroom sauce (Dinner)
******
Rhubarb jelly crumble, granny smith sorbet, ginger foam
******
Cheese course (Dinner only)
To include Croglin from Sharrow Bay, Hartington Stilton from Callow Hall and Admiral from Seaham Hall.
Sharrow Bay: Wednesday 15th April 2009 (Lunch and Dinner)
Terrine of local corn-fed chicken, ham hock and parsley, marinated celeriac and truffled celeriac puree
******
Medley of Derbyshire lamb with Bentley Brook wild garlic, fondant potato, lamb and honey glaze loin baked en croute with mint pesto roast rack slow braised breast
******
Honey and ginger meringue roulade with baked rhubarb and rhubarb granite (Lunch)
Dark chocolate and raspberry mousse with cinder toffee tuile and dark chocolate sorbet (Dinner)
******
Cheese course (Dinner only)
To include Croglin from Sharrow Bay, Hartington Stilton from Callow Hall and Admiral from Seaham Hall.
Callow Hall: Thursday 16th April 2009 (Dinner) Friday 17th April 2009 (Lunch)
Fillet of Sea Bass with buttered spinach, peppernatta, black olive
and sunblushed tomato mash (Lunch)
Trio of lobster, crab and scallops, pea puree, dressed leaves and scallop veloute (Dinner)
******
Loin and confit shoulder of cheviot lamb, pea and mint puree, confit cherry tomatoes,
young leeks and rosemary sauce
******
Lemon meringue tartlet, Callow Hall garden sage sorbet, Ashbourne gingerbread
******
Cheese course (Dinner only)
To include Croglin from Sharrow Bay, Hartington Stilton from Callow Hall and Admiral from Seaham Hall.
For more information or to book, please telephone:
Sharrow Bay: +44 (0)1768 486301 / Seaham Hall: +44 (0)1915 161400 / Callow Hall: +44 (0)1335 300900.
~ ~ ~ ~ ~
THE SOUTHERN TOUR
Monday 20th to Friday 24th April 2009
The Greenway (Cheltenham), Homewood Park (Near Bath) and Ston Easton Park (Somerset)
20th April: Lunch and dinner at The Greenway
21st April: Dinner at Homewood Park
22nd April: Lunch and dinner at Homewood Park
23rd April: Lunch and dinner at Ston Easton Park
24th April: Lunch at Ston Easton Park
Lunch will be served at 1pm.
Dinner will be served at 8pm.
Chefs: Matthew Butcher formerly of Raymond Blanc’s world renowned Le Manoir aux Quat’ Saisons from Ston Easton Park, Daniel Moon von Essen hotels Chef of the Year 2008 from Homewood Park and award-winning Paul Mottram from The Greenway.
SOUTHERN TOUR MENUS:
The Greenway: Monday 20th April 2009 (Lunch and Dinner)
Sautéed fillet of Sea Bass with a wild garlic butter,
Wild garlic flowers from the garden, asparagus
******
Loin of pig with crisp crackling, roast parsley root,
purple sprouting and morel flavours
******
Greenway honey and popcorn parfait,
Meade shot and marshmallow lollipops
******
Cheese course (Dinner only)
To include St Oswalds from The Greenway, Timsbury Ash Pyramid from Homewood Park, Little Wallop from Ston Easton Park.
Homewood Park: Tuesday 21st April (Dinner) Wednesday 22nd April 2009 (Lunch and Dinner)
'Lapsang' smoked salmon, tangelo puree and broad bean, pickled radish
******
Pan roast breast of Madgett’s farm duck (leg for lunch)
Stuffed cabbage leaf, carrot puree and verjus sauce
******
Dark chocolate mousse with praline ice cream, caramel sauce
******
Cheese course (Dinner only)
To include St Oswalds from The Greenway, Timsbury Ash Pyramid from Homewood Park, Little Wallop from Ston Easton Park.
Ston Easton Park: Thursday 23rd April (Lunch and Dinner) Friday 24th April (Lunch)
Forest of dean wild garlic panna cotta,
Smoked eel and Cheltenham beetroot
******
Duo of Lansdown lamb with tomato compote,
Oriental ratatouille, Bollinger potatoes, cassis jus
******
Rhubarb - sorbet and poached. 'Manjari' chocolate and ginger crisp
******
Cheese course (Dinner only)
To include St Oswalds from The Greenway, Timsbury Ash Pyramid from Homewood Park, Little Wallop from Ston Easton Park.
For more information or to book, please telephone:
The Greenway: +44 (0)1242 862352/ Ston Easton Park: +44 (0)1761 241631 / Homewood Park: +44 (0)1225 723731.
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