THE PATTERDALE HEAD CHEF
Ken McDonald
I have worked for Choice Hotels for almost 20 years and still love it as much now as when I arrived. In the kitchen we use as much fresh and local produce as possible, producing most of our menu from scratch every day. Our style of cooking is homely, honest and simple. Read more...
Starters
Chilled fruit juices (v)
Tomato soup with miniature dumplings and fresh herbs (v)
Chilled seasonal melon nest with filled with prawn and crab-meat salad drizzled in ginger and coriander dressing
Duck and champagne terrine with red onion and balsamic chutney and crisp salad leaves
Pea and ricotta ravioli on a bed of spinach with mint aioli (v)
Main courses
Traditional roast local turkey with pork, apricot and cranberry stuffing and rich meat gravy
Braised parcel of beef-rump filled with herb scented breadcrumbs and cooked in rich red wine and vegetable sauce
Roasted monkfish tails wrapped in Pancetta on a bed of braised puy lentils with red wine and thyme jus
Aubergine, butternut squash and walnuts layered with beef tomato topped with Gruyere cheese and sage crumble (v)
Parsnip and carrot wedges with orange and honey glaze
Buttered sprouts with toasted almonds
Roasted hassleback potatoes
Parsley scented new boiled potatoes
Sweets
Rich and boozy Christmas pudding with lemon sorbet and chantilly cream
Warm banana toffee pancakes with maple syrup and pistachio ice cream
Blueberry clafoutis with vanilla scented cream
Double Jersey, thunder and lightening or strawberry English Lakes ice cream with homemade wafer biscuits
Cheshire and Brie cheese and biscuits
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