Come and join us at one of our Lancashire Hot Shot evenings.

The evenings are intended to raise the profile of young chefs currently working in the Lancashire food industry by allowing them to take over the running of their restaurant for one night - whilst the Head Chef sits back and watches their protégé!

Having devised their own three course menu the chef then leads the kitchen in the production and service of their menu with support from the rest of the kitchen brigade. The general public are invited to book, attend and meet that evenings star.

This year’s Hot Shot events are being supported by Villeroy & Boch who are providing the chefs with a keepsake of the evening.

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2009 Lancashire Hot Shots Evenings

Wednesday 13th May -

Staying in the south of the county for the third of this year’s Hot Shot evenings sees Damien Clarke taking over the kitchen at The Wheatsheaf in the picturesque village of Croston on Wednesday 13th May.

Damien who hails from Mawdsley, has been working at The Wheatsheaf for seven months after training through Blackburn college. As a child Damien was permanently surrounded by fresh local produce in his home and this fuelled his interest in the hospitality industry.

To book call The Wheatsheaf direct on 01772 600370 where as usual this 3 course meal costs £15 per person.

Starters

Wild Mushroom Stack - Sautéed with shallots and garlic butter. Finished with a splash of white wine and served on toasted ciabatta, topped with soft free-range poached egg. Served with mixed leaf.

Panfried Goosnargh Duck - Sliced over a celeriac puree and finished with crispy leeks and a sweet plum reduction.

Moulles Chowder - Morecambe bay mussels, pancetta and cod, cooked in fish stock and finished with a splash of cream and topped with water biscuit.

Main Courses

Ribble Valley Pork Fillet - Marinated in honey and English mustard, slow roasted and served on a saffron fondant potatoes finished with a balsamic syrup.

Red Snapper Fillet - Oven baked on a warm salad of artichoke and sliced potato, with red chard and devilled vinaigrette.

Tender Monkfish Cheeks - Wrapped in Parma ham, served on wilted spinach with a wild mushroom cream sauce.

Warm Goats Cheese Tart - Baby beetroot and melting cheese baked in a pastry tart. Served with a crunchy apple salad.

Desserts

Orange Crème Brulee - With a chocolate shortbread biscuit

Mixed Berry and white chocolate soufflé

Apricot Bread and butter pudding served with a crème anglais

Thursday 23rd April 2009 - Taking his place on stage in the open plan kitchen was 23 years old sous chef Daniel Southern at Camerons Restaurant, Chorley.

Monday 30th March 2009 - The first of our young chefs for 2009 was Oliver Martin who is currently chef de partie at the Ship at Elswick. 

Details of past Lancashire HotShot evenings can be found by clicking here