New menu has taste of the Med
Last updated 09:13, Saturday, 26 April 2008
AN AWARD-WINNING taste of the Mediterranean is being introduced to the menu of the Stoneybeck Inn at Bowscar, near Penrith.
Carlisle-born head chef Nick King is to feature a filo parcel of lamb on ratatouille as one of the main courses on the new-look menu.
The former Newman School pupil was part of the team at the Creebridge House Hotel in Newton Stewart that cooked the dish when it claimed first prize in the Scottish Culinary Championships’ Lamb Challenge.
“It is a superb dish, which I am really proud to serve,” said Nick, 28, who took charge of a four-strong catering team at the start of this month.
Among other dishes he will be introducing from Monday are garlic and ginger pork fillet with wild mushroom risotto and buttered new potatoes; pan fried duck breast with braised red cabbage, spring onion mash and a rich red wine sauce and a salad of black pudding and pancetta with a poached egg.
Nick added: “I’m really pleased with the menu I have come up with. It includes a few extra dishes and we have taken a couple off to give the place a more upmarket and trendy feel.”
For reservations and more details, call 01768 862369.
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