Multi award-winning Peak District hotel and restaurant East Lodge has announced its new winter wedding menu for 2010/2011, giving prospective brides and grooms an advance preview of what East Lodge’s team of creative chefs has cooked up for their special day. The new menu is available to view now at www.eastlodge.com
East Lodge prides itself on using only the freshest seasonal ingredients. In order to guarantee the full flavours of seasonally available local produce, Head Chef Simon Bradley regularly re-designs the Eat Lodge menus to reflect the changing seasons. This new menu will be available from October 2010 to March 2011.
The new wedding breakfast menu features many new exciting dishes. For meat and fish lovers and vegetarians alike, regional quality and seasonality is reflected throughout the menu - from starters right through to desserts. Starters include everything from home smoked salmon, to deep fried goat’s cheese and thyme fritters, while dishes like Jerusalem artichoke are complemented with a soft poached egg from East Lodge’s own free range hens.
Mains include sirloin of Highfield House Farm beef, fillet of halibut and a spinach, potato and parmesan pie. Guests will be in a winter wonderland when it comes to desserts, with the ‘B.F.G’ Kirsch soaked dark chocolate sponge, sticky toffee pudding and of course, the quintessential Derbyshire dessert - Bakewell Pudding trifle.
Many ingredients are sourced directly from East Lodge’s own on-site fruit and vegetable garden, and the hotel’s own brood of hens, ensuring the ultimate in freshness. East Lodge also supports local producers and suppliers, which helps to create a unique regional flavour to its cuisine, providing diners with an authentic taste of the Peak District. Beef is sourced locally from Highfield House Farm and wines from local suppliers, too.
“We believe in giving people not just the finest wedding venue, but the finest food to match,” says East Lodge director Iain Hardman. “Rather than a ‘one size fits all’ approach, we strive to make our weddings ‘Exclusively Yours’ and refresh our menus regularly in response to the changing seasons. This gives your wedding an air of authenticity, and demonstrates the attention to detail we put into creating your perfect day. We passionately believe in championing local ingredients and local producers, and this is reflected throughout our new winter wedding menu.”
Head Chef Simon Bradley and his team work constantly to create the ultimate experience for East Lodge diners and the new winter menu selections have been developed to give guests a stunning selection of mouth wateringly creative dishes, which combine culinary skill and flair with local produce and the know-how delivered by one of the country’s top chefs.
Celebrated as one of the UK’s finest chefs, Simon has a culinary CV with a European vogue that makes truly impressive reading and ensures that wedding guests get a gastronomic experience to savour. Having trained at the legendary Ritz in Paris for several years, honing his skills in classic French cuisine, Simon perfected his culinary skill with the globally renowned Raymond Blanc at the two Michelin star-rated LeManoir. Simon has also worked for Great British Menu judge Oliver Peyton, so he is no stranger to the most exacting standards and makes a point of applying them to each and every wedding hosted by East Lodge.
“Simon has come up with another great range of winter dishes for the new menu,” continued Iain. “While we always look to retain the ‘classics’ that we know are popular with guests, we always give Simon a brief to add some creativity, to ensure East Lodge is always one step ahead in the innovative dishes we offer and I think we have got the balance about right again this year and we are confident our guests will agree.”
Owned by the Hardman family, East Lodge can boast a prestigious range of accolades to its name. These include the coveted AA “Inspectors’ Choice”, with three red stars for 2010 placing it within the top 150 hotels in the UK and the hotel remains just one of 48 hotels in the country presented with a visit England Gold Award. East Lodge remains the first choice location for weddings in the region and the exciting range of new dishes on the winter wedding breakfast menu will serve to further complement one of the finest hotel and dining experiences in the UK.