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)
Lentil and chestnut soup (v)
Warm tropical fruit kebab served on crisp watercress leaves with light ginger syrup (v)
Crab terrine scented with coriander, lemon grass and ginger on mixed salad leaves
Game sausage, chorizo and lentil casserole with wholegrain mustard crème fraiche
Main courses
Griddled marinated rib-eye steak on potato, red onion and rosemary rosti with rich Lakeland ale sauce
Garlic corn fed breast of chicken with pine nut and pesto cous-cous
Roasted monkfish tails wrapped in Pancetta on a bed of braised puy lentils with a red wine and thyme jus
Pan-fried chestnut, onion and brussel sprout risotto cake with rich brandy and herb butter (v)
Roasted jardiniere of butternut squash, courgettes, carrots, peppers, fennel and sweet potato
New boiled potatoes with parsley butter
Creamed potatoes, coated with breadcrumbs and nuts and deep fried
Sweets
Steamed banana, chocolate and rum sponge pudding with whipped cream
Winter fruit and champagne jelly with ice cream
Maple and pecan cheesecake
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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