'Best Gluten Free Venue in Yorkshire' Awards Recipes and Pictures
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The winning menu by Rudding Park Hotel:
Starter by Craig Davies
Pan fried seabass, with a lemon, garlic and dill crust, served with chunky sauted chorizo, and a warm salad with lemon grass and coriander oil.
Main Course by Paul Mackie
Chicken roulade with a Yorkshire blue cheese and herb stuffing, and a pine nut crust, served with creamed spinach, sweet potato and thyme puree, and a chicken veloute sauce.
Dessert by Marc Raynor - Also winner of judge's Best Dessert award
An Assiette of Desserts consisting of a gluten free summer pudding, a butter scone trifle, and a lime and ginger syllabub garnished with fresh berries and lime zest.
The judges described the compilation of desserts as ‘sexy’ and ‘stunning’. The lime and ginger syllabub and the butter scone trifle were ‘extremely light’, and the gluten free summer pudding was technically excellent with the ‘gluten free bread soaking up the fruit juices to perfection’.
The Cedar Court Hotel Wakefield menu:
Created by Rob Collier, Gary Loftus and Arbe Revik
Starter - Also winner of the judge's Best Starter award
Gluten free potato gnocchi with chilli, cherry tomato, Wensleydale cheese and rosemary.
The judges said they were ‘amazed that the team created a gluten free gnocchi of such a high standard, in the traditional Italian way in just one hour’.
Main Course
Panfried seabass with Puy lentil ragout, pomme puree and salsa verde
Dessert
Biscotti with sabione and roasted figs
The Best Western Mount Pleasant Hotel menu:
Starter
Thai fish broth with seabass & chicken dumplings
Main course - Also winner of the judge's Best Main Course award
A Taste of India, comprising of gluten free onion bhajis, gluten free chipati bread, potato spinach curry, pilau rice, marinated chicken skewer, lemon & lime riata
Dessert
Saffron & lemon grass sugar syrup, with a coconut rice pudding
