Jim Hall, who was awarded the title of Master Chef of Great Britain this summer, has launched a new fine dining menu at Lumley Castle Hotel, Chester-le-Street.
The new menu, which will be served in the hotel’s award-winning Knights Restaurant, combines classic techniques with contemporary flavours.
The menu starts with pea tart made with crispy Feuille de Brick pastry and a mint espuma; Sear-rano ham with a thyme baked peach and Manche-go cheese; tuna ceviche with pink grapefruit, avocado, wasabi and rice paper; and hand-dived seared scallop with confit pork belly, prune and cognac.
These are followed by main courses of 12hr beef shin with ox tail ravioli, bone marrow pomme dauphine and Pinot Noir Jus; line-caught stone bass with baby leeks, mussel chowder and tarra-gon oil; and seared chicken breast with celeriac fondant and purée and jus gras.
Other options include Huntsham Farm middle white pork loin with candied arti-choke, almond cream, pickled mustard seeds and Madeira jus; and vegetarian dishes such as hand-rolled pap-pardelle with wild mushrooms and shaved truffle; and beetroot textures with beetroot leaf, fer-mented rye bread crumb and umami.
Meanwhile, the From the Grill section offers an 8oz fillet or 10oz rib eye steak, and a 20oz cha-teaubriand for two.
Jim said: “It’s a menu designed to take us from late summer through autumn, making the most of seasonal ingredients from the peas and peaches of summer to the prunes, beef shins and wild mushrooms we associate with cooler days and longer nights.”
Holders of the Master Chef of Great Britain title – an elite group of just 140 chefs across the UK – are ambassadors for the industry and play a part in the training and development of future talent. Along with supporting young chefs, they are expected to champion British food producers, grow-ers, and manufacturers.
