Although it snowed yet again on Tuesday evening, the Waterwitch in Lancaster was bursting at the seams as diners made their way to the first Lancaster HotShot event. Head chef Craig Johnson had been busy all day preparing a sumptuous menu and on the drive there I still couldn’t decide which dishes to try – they all sounded so good.
The Waterwitch is seated alongside the canal and I’m sure in summer it’s a delightful spot but this evening saw the canal still frozen over due to our recent bad weather. Seated at our table overlooking the water with our drinks it was finally decision time. Knowing I wouldn’t be disappointed with anything Craig produced I opted for the seared chicken livers with Bury black pudding, followed by pan fried sea bass with a Lancashire cheese and leek mash – both cooked to absolute perfection. The Lancashire cheese board triumphed as my desert choice since I was fascinated by the idea of frozen grapes (Craig says to pop them in the freezer and remove a couple of minutes before serving to allow them to slightly defrost!) My fellow diners were equally impressed with their choices especially the mushroom pudding that accompanied the roast beef dish (click to view Craig’s full menu).
Lancashire HotShot dinners happen at various venues around the county on a monthly basis. Sign up here to receive our newsletter and receive details of the next event.
Diane Blakemore
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