Green Fingered Ribby Hall Village

3 June 2011

Leyland’s Lancashire HotShot

Says Grandma knew best

Next in line for Lancashire and Blackpool Tourist Board’s (LBTB’s) Lancashire HotShot spotlight, is 24 years old Craig Armstrong, Sous Chef at the Best Western Leyland Hotel, who takes over the kitchen of their stunning A La Carte Restaurant, for one very special night on Tuesday 21 June.

“My passion in the kitchen began at an early age when I spent a great deal of time with my Grandma” said Preston-born Craig  “I used to follow her around the kitchen, watching everything she did, learning how to bake and picking up her traditional way of making stews. From then on I wanted to work as a chef and I can safely say my Grandma’s recipes influence me to this day.”

From these early ambitions Craig went on to qualify at Runshaw College and in his three and a half years at the Leyland Hotel, has worked his way up through the ranks to his current role. Craig’s ultimate goal is to have his own business but for now he is delighted to have been given the opportunity to come up with his own Lancashire HotShot menu, in which his love of working with local produce is there for all to see.

You can try Craig’s Lancashire HotShot menu on Tuesday 21 June at a cost of £20 per person.

To book call The Leyland Hotel direct on 01772 422922.  Early booking advised!

Starter

Seared breast of Lancastrian wood pigeon with Chorley black pudding and bacon lardon salad

or

Poached pear and blacksticks blue cheese tart, plum & bramley apple chutney, toasted pine-nut & rocket salad

Main Course

Goosnargh Roulade: Corn-fed chicken and Goosnargh duck roulade stuffed with sundried tomatoes and spinach wrapped in pancetta with quail scotch eggs, wholegrain mustard and wild mushroom sauce

Or

Ormskirk beef tomatoes, stuffed with mushroom risotto & black bomb cheese

Dessert

Mrs Kirkham’s lemon meringue cheesecake

The Lancashire HotShots programme was developed by Lancashire and Blackpool Tourist Board to help raise the profile of new talent working in the Lancashire food industry. It provides young chefs with the opportunity to take over the running of their restaurant for one night – under the watchful eye of their mentor Head Chef or Chef/Patron.  

This non-competitive environment allows the Lancashire HotShot to create their own menu and members of the public the chance to be amongst the first to spot a culinary rising star!

Look out for announcements regarding upcoming events on visitlancashire.com

 

<<ENDS>>

 

Media enquiries: Anna Izza, Communications Executive, Lancashire and Blackpool Tourist Board on 01257 226614 or aizza@lbtbltd.com.

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