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)
Slow cooked chickpea and vegetable soup (v)
Warm pineapple fried in tempura batter with spicy rocket leaves and passion fruit dipping sauce (v)
Fillet of home-smoked mackerel on finely shredded fennel and radish salad bound in horseradish crème fraiche
Seared calves liver on potato and red onion rosti with port wine jus
Main courses
Slow roast loin of pork with Yorkshire pudding, gravy and apple sauce
Sliced crispy roast breast of duck on warm fine vegetable and cashew salad with lemongrass and black bean dressing
Pan-fried salmon, prawn, sweet potato and caper fish cake on salad leaves with basil and feta cheese dressing
Cashew, almond, pine nut and butternut squash rosti topped with creamy Brie and accompanied by redcurrant and orange sauce (v)
Courgette boats filled with red pepper hummus
Fried cauliflower florets in chilli batter
Piped creamed potato nest filled with diced vegetables
Potatoes roasted in chicken stock
Sweets
Date and orange steamed suet sponge with zesty ginger syrup and whipped cream
Rich chocolate torte with raspberry coulis and Double Jersey ice cream
Fresh cream meringue nest filled with mulled apple, cranberries, mandarin and blackberries
Double Jersey, thunder and lightening or strawberry English Lakes ice cream with homemade wafer biscuits
English Stilton and tasty Lancashire cheese and biscuits
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