The new Hotshots programme kicked off last night (Tues 22 Feb) at the Freemasons in Wisell.
Sous Chef Matthew Horsfall, took over the kitchen of this newly awarded Michelin Bib Gourmand restaurant, to deliver a menu that was simply sensational.
Our table selected courses across the menu and therefore had the benefit of seeing every dish; each plate a beautifully presented feast for the eyes before it was even tasted.For those who couldn’t make it this time, here’s the menu:
Pugh’s Piglet: Gammon, egg and pineapple or Veloute: Leek, potato and smoked haddock fish fingers
Beef: Braised blade bourguignon, roast celeriac puree or Sea Bass: Pan roast, Jerusalem artichokes and hazelnuts, squid chorizo and verjus
Soufflé: Passion fruit with its own sorbet or Duck egg: Custard tart, textures of rhubarb
The Veloute was delightfully presented in a china cup and saucer, the velvety leek and potato peeping out from beneath a light ‘cappuccino’ style swirl, delicious flaked smoked haddock at the bottom of the cup with a contrasting, crunchy fish finger on the side.
The beef was melt in the mouth, no doubt carefully braised for hours; falling apart very satisfactorily on the knife. Accompanied by an array of shallots, lardons and mushrooms, it was one taste sensation after another.
I have to admit....I took a snap of the Duck egg custard tart as it was so pretty. I had to be quick - my companions polished it off in no time at all. With ‘umms’ and ‘ahhs’ prompted
mainly by the various textures of rhubarb. I loved the look of the little jellied cubes. (I’ll have that on a subsequent visit). I went for the Souffle – don’t get me wrong, that was also pretty (and delicious) but y ou shouldn’t keep a good soufflé waiting and I’d spent too much time fiddling with the camera phone.
We waited for service to finish then presented Matthew with a souvenir of his HotShot evening – it had been a great night, completely sold out.... so if you want an introduction to one of Lancashire’s finest up-and- coming young chefs, like Matthew, then book early!
Click here for details of the next Hot Shots.