Cumbrian restaurant shortlisted for prestigious ‘Menu of the Year’ award
Askham Hall’s restaurant has been shortlisted for ‘Menu of the Year’ at the 2017 Caterer Awards – otherwise known as the Cateys – which are widely recognised as the Oscars of the hospitality industry.
The awards are now in their 34th year and Askham is one of six restaurants nationwide announced in the Menu of the Year category (with a further six to be revealed soon).
The 12 finalists have been selected from those eateries who featured in the ‘Menuwatch’ section of The Caterer magazine during 2016. The menus have been rated on their innovation, creativity, flavour and value for money, as well as looking at whether the judges themselves would be tempted to eat there.
Askham Hall opened the doors to its restaurant just three years ago this Spring and has already built up a strong foodie reputation, as well as winning Cumbria Tourism’s ‘Taste Cumbria’ Award in 2015.
The restaurant’s featured menu for the upcoming Catey awards includes:
- Langoustine, garden peas, smoked ham fat, pickled day lily and fresh herbs
- Guinea fowl, onions, garlic and ransom
- West Coast turbot, mixed grains, black kale, pickled wild garlic buds and apple marigold
- Hoggett belly and loin, spiced lentils, carrot, mihuna and goats’ cheese
- Rhubarb, frangipane, yoghurt
- Tumaco chocolate, caramel, malt barley and buckwheat
Head Chef Richard Swale says,
“There is an incredibly high standard of food and restaurants in Cumbria alone, not to mention the rest of the country, so we are all very proud to have been chosen for this special shortlist for Menu of the Year. Dining at Askham is all about high-quality food, service andunpretentious style, and we are thrilled to have been recognised as one of the best by industry specialists. Fingers crossed for the main awards ceremony this summer.”
Other competitors to appear on the ‘Menu of the Year’ shortlist includes three London restaurants called Galvin HOP, Som Saa and Noble Rot, alongside Swan Wine Kitchen in Kent and Wine & Brine in Moira, County Down.
The Cateys will take place on 4 July 2017, when all the winners will be revealed.
Notes to Editors:
Hi-res images attached:
- West Coast Turbot (Macaroni, Wild Asparagus, Brokali, Mussels and Ras El Hanout Sauce)
- Head Chef, Richard Swale
For further information, hi-res images or an interview with Richard Swale, please contact: Heather Sewell, firstname.lastname@example.org / 07795 487003