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)
Haggis broth with barley and herb dumplings
Chilled crown of galia melon filled with mulled apple, cranberries and blackberries with champagne sorbet (v)
Wild mushroom, hazelnut and brandy pate served with wholemeal and redcurrant muffin (v)
Warm smoked haddock, fried breaded haloumi cheese topped with garlic fried egg and chilli-tarragon butter
Main courses
Tender braised lamb shank cooked in rich red wine and vegetable sauce
Honey and mustard roasted ham with sautéed mushrooms and grilled tomato
Pan-fried salmon, prawn, sweet potato and caper rosti on salad leaves with cherry tomato and basil chutney
Garlic roasted vegetables with baked feta cheese and crisp salad leaves (v)
Braised red cabbage with bramley apples
Steamed pease pudding
Potatoes and sliced onions cooked in butter and stock
Herb fried diced potatoes
Sweets
Raspberry roly-poly pudding with Drambuie scented creamy custard sauce
Moist sticky toffee sponge layered with chocolate mousse generously drizzled with butterscotch sauce
Vanilla and cranberry crème brulee with ginger finger biscuit
Double Jersey, thunder and lightening or strawberry English Lakes ice cream with homemade wafer biscuits
Red Cheddar and Danish blue cheese and biscuits
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