Aulis

Our chefs were in charge of this years culinary entertainment at the prestigious Cateys awards.

The Menu

Pea, smoked pork and marigold by Dan Cox, Executive Chef at Fera at Claridge’s, London (Roux Scholar 2008)

Cured mackerel with smokeed eel, cucumber, caper and horseradish by Tom Barnes, Head Chef at L’Enclume, Cartmel, Cumbria (Roux Scholar 2014)

Suckling lamb shoulder, salt-baked turnip and Jersey Royals, alliums and sheep’s milk by Simon Rogan, Chef-patron, Umbel Restaurant Group (Catey Chef Award and Independent Restaurateur winner 2013)

Macerated strawberries with poached green rhubarbs, chamomile custard, green apple sorbet and hazelnut crumble by Adam Reid, Heat Chef at The French, The Midland, Manchester (Acorn Award winner 2014)