All in the prep with this impressive terrine- perfect as a starter and making the best of partridge & pheasant
Roast crown of Braithwaite Moor partridge with confit leg bon bon, sweet potato, liquorice infused blackberries and bee pollen
Partridge is one of the healthiest meats being very low in fat and cholesterol, containing no saturated fatty acids, and also high in iron, selenium and zinc. The meat is known for its distinct flavour that comes from being harvested from natural landscapes such as The Yorkshire Dales.
This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.