Stirring it up with the 'Great British Menu' at Tatton Park. | Knutsford Times

Stirring it up with the ‘Great British Menu’ at Tatton Park.

By on April 16, 2010

Mountain, from Mosaica@ the factory in London, is one of three North Western chefs competing in the BBC’s ‘Great British Menu’.  The 45 part series will create eight regional champions, who will then compete for the final, fabulous prize of creating a British banquet for the Prince of Wales and Duchess of Cornwall and guests.

The chefs have been tasked with the challenge of sourcing the very finest ingredients and produce from in and around National Trust estates. The Prince of Wales is a long-time advocate of local, seasonal food and the President of the National Trust.

For Mountain’s menu, Tatton has stepped up to the plate!  He will be using Tatton prime venison and rabbit from the historic estate parkland for his dishes.  His menu comprises of:

Starter: Rabbit pudding with parched peas and gravy
Fish: Bream with hazelnuts, salted caramel and garden leaves
Main: Gloucester Old Spot pork with smoked venison, cauliflower cheese and goose fat potatoes
Dessert: Rhubarb and custard tart with beetroot ice-cream

He will also use rapeseed oil and dairy produce from nearby Knutsford, both of which are sold in Tatton’s shops.

Meanwhile, to compliment Johnnie’s dishes, during the week the North West regional heats of the Great British Menu are being broadcast (12 – 18 April incl at 6.30pm on BBC 2), you can enjoy similar delicious meals in the restaurant at Tatton on Saturday 17th and Sunday 18th April where Stables Restaurant chef, Andrew Lloyd will be cooking Tatton produced rhubarb and pork dishes.

The Stables Restaurant at Tatton Park is open daily from 10am-6pm in high season.  Shops are open Tuesday to Sunday 10.30am-5pm.  Visit www.tattonpark.org.uk for more information.

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