A ‘dream team’ from the North’s finest chefs took over the kitchen for Hospitality Action’s annual Northern Lights Fundraising Dinner at Manchester’s five-star Lowry Hotel on Monday 1st October, raising £31,000 for the charity.
This year’s line-up gave guests a chance to sample the cuisine of five award-winning chefs at the top of their game with matched wines to complement the dinner kindly sponsored by Boutinot, Enotria & Co, Halewood International and Matthew Clark.
The kitchen brigade and menu included the following:
Starter – James Mackenzie, The Pipe & Glass
Partridge and ham hock ballotine, damson and juniper jam, kohlrabi slaw, smoked partridge scotch egg
Fish course – Ellis Barrie, The Marram Grass
Mackerel tartare, Bonito rice wine and compressed kholrabi with buttermilk horseradish dressing, toasted cashew and dill
Main course – Gary Usher and Richard Sharples, Sticky Walnut
Salt baked pork neck, hispi cabbage, preserved gooseberry, mushroom butter sauce
Cheese Savoury – Steven Smith, Freemasons at Wiswell
Tartlet of Proctor’s Kick Ass Cheddar with Lancashire pineapple and beer vinegar
Dessert – Adam Reid, Adam Reid at The French
Treacle tart, clotted cream ice cream and ginger biscuit
Kevin Haygarth, Regional Board Chairman, Hospitality Action said: “We’re simply delighted with the support we have received for our second Northern Lights Fundraising Dinner. It is wonderful to see so many award winning chefs in one place, pulling together to create amazing dishes in aid of such a worthy cause.
“Last year the charity spent almost £180,000 supporting those in need across the north and it is only thanks to events such as these they are able to make a difference.”