Orange and rosemary poached pear, Caramel mousse, Walnut praline & Orange/ Olive oil emulsion!!!!!

Sorry it's a bit blurred but this a Croquette of Confit Pork (cooked for twenty hours), onion puree, Dijon mustard and herb dressing, Crispy pork & crackling!!!!!

Cauliflower, cheese and baconn......with a twist!!!

A warm cauliflower mousse with roastedd pequillo pepper, truffle oil and smoked cheese emulsion & Cumbrian air dried ham!!!!!

Cauliflower Panna cotta, Smoked meats, Aubergine puree, Truflle honey soused vegetables!!!!

Fruit Salad 2012!!!!!!

Just a liitle update. The above pic is of a new dish enetitled Fruit Salad 2012 that we are working on at Graythwaite Manor!!!!

Food 2012!!!!!

From top to bottom!!!!!

Assiette of Salmon

Ballotine of Chicken and Lobster, Saffron Potatoes, Walnut butter Sauce

Medallions of Monkfish, Carrots/ Passion Fruit, Spinach Cream

Rib of Beef, Lyonaise Potatoes, Tomato/ Lemon Jus

White Chocolate and Orange Parfait

Trio of Belgian Chocolate

Four Cheese Croquette, Grilled Vegetables, Red Pepper/ Lime aioli

Sweet cure pork loin, Spring onion mash, Cauliflower in blueberry / Red wine vinegar sauce, Apple/ Fennel jus.

New Bar Menu and Valentines Menu for Graythwaite Manor!

Here is the new Bar menu that we have introduced today at Graythwaite Manor Hotel.

The Graythwaite Manor Hotel

Room Service & Bar Menu

(Available 10am-10pm unless specified)

An Introduction

Everyone here at the Graythwaite Manor Hotel would like to extend to you the warmest greeting. We believe in original and inventive modern British Cuisine with a hint of other cultures and their idea’s. We source from the very best local suppliers to bring you some fantastic dishes which we hope you enjoy very much.

While You Wait…

Chef’s Selection of Home Baked Breads with Humus and Oils £2.95

Cumbrian Rarebit £2.95

Selection of Olives, Sun Blushed Tomatoes & Pequillo Peppers £2.95 V/ GF

To Begin…

Chef’s Soup of the Day £4.95 GF

A Freshly prepared Soup accompanied with a selection of Bread

Assiette of Salmon £5.95 GF

Spring Onion, Apple, and Pine Nuts with Horseradish

Risotto £5.95 V

Beetroot Risotto, Carrot Crisps, Pea Shoots

Chicken Liver Parfait £5.50

Pineapple Broth, Tomato Vinaigrette, Hazelnut Tuile

Char Grilled Vegetable Terrine £5.95 V/ GF

Char Grilled Vegetables, Rosemary and Thyme, Orange & a Brandy Dressing

V – Suitable for Vegetarians GF – Gluten Free

Classic Dishes

Beer Battered Cod, Home Cut Chips, Garden Peas	£10.95
Whole Tail Whitby Scampi, Home Cut Chips & Garden Peas	£9.95
Cumberland Sausage with Creamy Mash & Onion Gravy	£9.95
Gourmet 6oz Beef burger, Mature Cheddar Cheese, Dry Cured Bacon, Chips	£8.95

Open Sandwiches

Locally Sourced Ingredients on White, Brown Bread or Gluten Free Bread

Seasoned Chicken Breast with Tomato, Lettuce	£5.95
Honey Baked Ham with Wholegrain Mustard	£5.50
King Prawns with sweet Apple Pink Mayo	£6.95
Mature English Cheddar	£4.95
Hot Rib Eye Steak, Onion Marmalade	£9.95
Free Range Egg Mayo	£4.95
Smoked Salmon	£5.95
All Sandwiches are served with Chipped Potatoes & Rocket Salad

Children’s Menu

Chefs Soup of the Day £4.95

Cumberland Sausage with Creamy Mash & Onion Gravy £5.95

6oz Beef Burger, Mature Cheddar Cheese, Chipped Potatoes £5.95

Homemade Fish Goujons £5.95

Homemade Chicken Goujons £5.95

Pea & Ham Fettuccini £5.95

Selection of Children’s Desserts and Ice Creams available on request

The Graythwaite Grill Menu

Lamb

Lamb Rump Steak, Creamed Potatoes, Garlic & Herb Butter GF

£13.95

Pork

Sweet Cured Pork Loin Steak, Hand Cut Chips GF

£10.95

Beef

Rib Eye Steak, Red Onion Marmalade, Hand Cut Chips GF

£10.95

Chicken

Grilled Garlic & Piri Piri Chicken, Maldon Salt Roasted Potatoes GF

£10.95

Salads

Honey Roasted Ham GF

£10.95

Cumbrian Roast Beef GF

£10.95

Piri Piri Chicken & Mango GF

£10.95

Lobster, Niçoise Salad GF

£16.95

Accompaniments

Hand Cut Chips

Mixed Rocket Salad

Mediterranean Vegetables

Pepper Sauce

Blue Cheese Sauce

Hollandaise Sauce

£3.95 Each

GF – Gluten Free

The Graythwaite Manor Hotel

Dessert Menu

£6.25 Each

Vanilla & Buttermilk Panna Cotta Accompanied with a Compôte of Winter Fruits and finished with a Butterscotch Sauce

Trio of Chocolate Tasting Three different Miniature Chocolate Desserts presented with a Dark Belgian Chocolate Sauce

Dark Chocolate Fondant Pudding A Traditional Hot Pudding finished with a Passion Fruit and Amaretto Sauce

Sticky Ginger & Rhubarb Pudding A Hot Pudding served with a Brandy Toffee Sauce

Mango & Lime Cheesecake Set on a Crunchy Ginger Biscuit base and Topped with a light Mango and Lime whipped Mousse and served with a Compôte of Winter Berries

Chef’s Cheese Selection A selection of British & Irish Cheeses specially chosen by our Chef and Complimented with Biscuits and Fruit (Please select 3 from the following list)

Crofton – Made from a mixture of Cow’s & Goat’s Milk, Semi Soft unpressed & naturally rinded. Made by Carolyn & Leonie Fairburn at Thornby Moor Dairy near Carlisle. Cow & Goat, Unpasteurised, Vegetarian.

Gubbeen - An Orange, Lightly wrinkled rind developed from being hand washed in brine, has a rich savoury taste with a dense supple texture. Made by Gina & Tom Ferguson in Co Cork. Cow, Pasteurised, Vegetarian

Strathdon Blue – A soft almost spreadable blue cheese from the Scottish highlands with a creamy texture and a gentle blue flavour. Cow, Pasteurised, Vegetarian

Fivemiletown – A beautiful soft & creamy rind less Goats log from Ireland. It has a refreshingly light acidity and melts in the mouth. Goat, Pasteurised, Vegetarian

Smoked Gubbeen – The Oak Smoked version of the famous washed rind cheese from Co Cork, with a rich savoury taste and dense supple texture. Cow, Pasteurised, Vegetarian

Guernsey Gold – A creamy Brie style cheese with a golden colour & rich flavour which are characteristic of cheese made from Guernsey Cow’s Milk. This is a gold prize winner from 2005 British Cheese Awards. Cow, Pasteurised, Vegetarian

All Cheeseboards are served with a selection of Water Biscuits or Orkney Oatcakes, Quince Paste & Celery.

And for those of you who are looking to treat the special person your to an extra special treat for Valentines day, here is our Velaentines menu. This runs from the 10th to the 14th February.

Valentines Menu

Glass of Sparkling Wine on arrival

******

Pan Fried Home Smoked Salmon with Braised Peas, Baby Onion & Baby Gem, Served with a Horseradish Cream

Seared Rare Beef & Watercress Salad with Blue Cheese Beignet Fritters & Guiness Jelly

Champagne & Truffle Risotto with Shaved Parmesan

Gloucester Old Spot Terrine with Prune & Armagnac Syrup, Toasted Sage & Onion Bread

******

Roast Chicken Breast with Confit Leg Ravioli with Textures of Leek & Truffle Cream

Pan Fried Halibut with Orange Braised Chicory, Roasted Gnocchi & Black Muscat Butter

Pot Roast Venison with Dauphinoise Potatoes, Creamed Celeriac, Cranberry & Chocolate Jus

Goat’s Cheese & Basil Croquettes with Ratatouille, Parmesan Wafer & Balsamic Butter

******

Iced Peanut Parfait & Peanut Brittle with Caramelised Banana Crumble, Chocolate Sauce

Caramelised Apple & Cinnamon Trifle with Cider Sorbet, Apple & Cinnamon Wafer

Delice of Chocolate with Pistachio Wafers, Roast Pineapple & Passion Fruit Syrup

Selection of Cheese & Biscuits

******

Coffee & Hand Made Truffles

******

£35.00

Per Person

For reservations and further information please contact........

Telephone: +44 (0)15395 32001
E-mail: enquiries@graythwaitemanor.co.uk

We look forward to seeing you!!!!! 

New position as Sous Chef at Graythwaite Manor!

The above are a couple of Images of Graythwaite Manor Hotel where I am ow employed as Sous Chef and I can honestly say that I am really enjoying the job. I would even go as far as to say that it is my dream job and is offering me the opportunity to be creative in terms of the food that I am producing.

I am hoping to acquire a digital camera sometime in the next couple of  weeks and then I will be posting some pictures of the food that we are serving to whet your appetite.

In the meantime, here are few of the dishes that I have had the opportunity to create and serve over the last three weeks.

Parfait of Chicken Livers, Truffled Tomato vinaigrette, Chilled Pineapple Broth

Emulsion of Apple and Smoked Cheese, Mixed Leaves, Pickled Grapes, Toasted Walnuts

Watermelon and Peach Gazpacho, Serrano Ham

Glazed Lemon Tart, Mango Sorbet, Passion fruit Coulis.

Roasted Sweet Potato Soup, Walnuts, Creme Faiche and Maple Syrup

Rump Of Lamb, Roast Potatoes, Sweet and Sour Apricots and a Vegetable Fricassee.

Grilled Fillet of cod, Crushed New Potatoes, Minted Pea Puree, Lemon - Caper Butter

Roast Partridge, Wild Mushroom fricassee, Timbale of Mediterranean vegetables, Saute Potatoes, Game Jus

Roast Teal, Winter Squash Risotto, Maple and Whisky Jus.

Well, I hope that that whets your appetite and if you would like to pay us a visit then the contact info is as follows:

Graythwaite Manor Hotel
Fernhill Road,
Grange-over-Sands,
Nr Windermere,
The Lake District,
Cumbria
LA11 7JE - England UK.

Telephone: +44 (0)15395 32001
E-mail: enquiries@graythwaitemanor.co.uk

And fianlly, here is a greaat little comment that my Dad left on Facebook......

Yes we do have memorable experiences of Paul' cooking, in the main good memories. In the early days a little hit and miss but usually quite edible. Now, well his preparation, presentation and taste are second to none. He can readily compete with the chef's on Ready Steady Cook making a banquet out of scraps. We look forward to meals prepared by him. The down side is the washing up. Look out Master chef this guy is on the way. Un-biased Dad.