- Written by Alison Magee-Barker
- Posted 576 days ago
- Chef's Blog
We certainly have been busy here at the hotel over the past month with a total refurbishment of our award winning restaurant. The team worked tirelessly for a couple of weeks in January, while the hotel was closed following a busy Christmas period. We worked together, pulling up the carpets, stripping the wallpaper and transforming our already grand Dining Room into somewhere even more special. We think you’ll agree that the hard work was worth it when you see the end result.
Now our beautiful restaurant is in full swing we have created a fantastic menu to match it. Our new restaurant brings out a new menu. Dishes such as Free range Corn Fed Chicken and Leek Terrine, Pickled Vegetables and marinated Prunes or for the slightly more adventurous we have A fillet of Confit Salmon, Rhubarb Textures and Duck Croquette to start which sounds a little unusual but really works well together. For main course we have a lovely braised Blade of local Beef, which we source from our award winning butchers in Staveley, this is accompanied with a lemon and parsley risotto, glazed vegetables and a Veal Jus. Why not finish your fine dining experience with one of our impressive desserts made by our young and very talented Pastry chef. We have a fantastic Raspberry Souffle, Raspberry and Apple Cannelloni and a Spiced Green Apple Sorbet on the menu which really does taste as good as it looks! Tea, Coffee and our homemade petit fours are served in the lounge afterwards while you relax by the log fire.
We are currently running a special offer for lunch at £10 for two courses or £15 for three courses until end of March, so if you fancy a break from your kitchen then come and meet our friendly team, see our new restaurant and relax while we do the hard work.
- Written by pradapublishing
- Posted 682 days ago
- Chef's Blog
Hi, my name is Rob and I’m the Head Chef here at Lindeth Howe. Things are busy here in the kitchen with the run up to Christmas. I love this time of year and the flavours we’re creating always remind me of happy childhood memories.
I come from a big family and always helped my Mum cook for my Dad and three sisters. I took a keen interest early on and always loved getting involved in the preparation of Sunday dinner, such as peeling potatoes and prepping sprouts. The aroma of a crisp turkey roasting in the oven takes me right back to those days.
I always liked to help out with the cooking, but roast dinners in particular became a time for me to really help my Mum. Each year my responsibilities progressed, from making the stuffing to learning to roast parsnips with different flavours, such as honey and rosemary. I enjoyed gaining new skills such as basting the turkey to keep the breast succulent and full of flavour. My Mum’s roast dinner has become the benchmark for all future roast dinners I made.
I always knew I wanted to become a Chef. This is my Mum’s profession too and seeing her at work only fuelled my interest to follow in her footsteps. We grew up with fresh, healthy food in the house and I loved devising new ways of making different things from it. My Mum soon realised how passionate I was about working with food and got me a summer job working in her kitchen.
Since then there has been no looking back. I’ve worked in restaurants in England, Wales and France and it is now my pleasure to cook for you here at Lindeth Howe.