Hand Dived Scallops

13 Sep 2013

Hand Dived Scallops

Hand Dived Scallops with beetroot gel,
girroles and crisp chicken wafer

I believe in sourcing sustainable produce and using local suppliers as often as possible. Not only does this reduce the food miles it takes to get from fork to fork but the produce is a lot fresher.

For instance we will only use hand dived scallops, which are carefully picked and measured, then if any are too small they are reseeded with care to ensure they live and grow ready to be picked the following year. Not only is this looking after their habitat for years to come, it brings the highest quality seafood to your plate.

King Scallops are a jewel in our kitchen, they have such a delicate and silky texture that must be respected and looked after. We serve these beauties with Vallum Farm Baby Beetroot, Vallum Farm is a growing community of artisan producers who share a passion for traditionally produced food located near Newcastle. The baby beetroot brings both a rich sweetness and tasty sourness to the dish and the girroles (mushroom) lets it's all come back to earth with a strong forest flavour. The chicken wafer finishes the dish giving it a little salt and texture.


Richard Booth
Head Chef



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