Leek Mille-Feuille Crisp Hen Egg

8 Mar 2014

Leek Mille-Feuille Crisp Hen Egg

This is one of my favourite dishes on the menu at the moment. The hen eggs are a handpicked free range egg that I source from a local supplier based in Ulverston, only 8 miles away. What is particularly special about these eggs is that the supplier guarantees they are laid on the day before delivery. This has a massive impact on the quality of the eggs, making them deliciously rich and fresh. I then decided to contrast the eggs with the Leek Mille-Feuille which combined with the onion fluid gel really cuts through the richness of the yolk. Then to add a spark of excitement to the dish we added the baby beetroot, capers, poplar mushrooms and spinach powder which are a great variation of flavours. I source the Poplar Mushrooms from a speciality mushroom supplier based in Stockbridge called Fundamentally Fungus!

Finally, to complete the dish, we added the shallot rings which are not only visually appealing but tastes great with all the other components.

I often find that vegetarian dishes are considered bland and uninteresting but this dish is a real treat to the taste buds.


Richard Booth
Head Chef

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