Taking his place on stage in the open plan kitchen is 23 years old sous chef Daniel Southern. Having qualified from Bolton’s catering college in 2003, Daniel spent three weeks doing work experience in France before cutting his teeth in several AA Rosette rated restaurants here in the northwest.
Daniel has worked at Cameron’s for just over 18 months and during that time has supported head chef Chris Cameron in developing an award winning restaurant. Daniel discovered his passion for food whilst cooking with his grandfather who lived in the French town of Challis, Bordeaux, and from there he has graduated through the ranks of the kitchen.
Daniel's event will be taking place on St Georges Day, 23rd April, and he has used the occasion to produce a menu full of traditional ingredients from local suppliers whilst adding his own twist, influenced by his favourite chef Gordon Ramsay.
Diners are invited to book for the event on 01257 275299 which will take place between 3pm and 6.30pm and should note that Cameron’s operates a ‘bring your own wine’ policy with no corkage charge.
Appetiser
Selection of canapés
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Starters
Pot herb, lentil and barley broth
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Mains
Roast northern gold sirloin of beef, homemade Yorkshire puddings, fondant potatoes, market vegetables and red wine jus or
Poached smoked haddock set on spring onion crushed new potatoes with a free range soft poached egg finished with a wholegrain mustard cream or
Leek, asparagus and wild mushroom kedgeree
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Dessert
Cherry and almond bakewell tart served with vanilla ice-cream
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