Shireburn Arms Hotel, Hurst Green
The second of our young Hot Shot Chefs for this year is junior sous chef Lee Unthank of the Shireburn Arms Hotel, Hurst Green, Clitheroe and at only nineteen years old, Lee is one of our youngest ever Hot Shot chefs.
Lee has been employed at the Shireburn Arms for just over six months after completing his NVQ’s upto Level 2 at Nelson & Colne College, and is already making his mark in the kitchen with his passion and enthusiasm.
With a creative mind that constantly strives to achieve new and exciting dishes, Lee cites Marco Pierre White as his favourite chef and inspiration behind both his menu for the evening and his favourite dish – Pan fried Seabass.
“I have the best of both worlds here” says Lee. “I am surrounded not only by fantastic local produce, but I work in the fabulous location of the Ribble Valley – how can anyone not be inspired to create a memorable dining experience for our customers?”
Lee will be cooking his menu on Wednesday 30th April, priced £15 per person. To book call the restaurant direct on 01254 826518
Hot Shots Menu
Andrew Irelands Bury Black Pudding, Brendan’s Farmhouse Sausage and Bacon Tart
With a wholegrain mustard dressing
Lancaster Smoked Salmon and Prawn Parcel
With a lemon infused dill dressing
Tasty Lancashire Cheese and Potato Terrine
With red onion and sun-blushed tomato compote
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Roast Rump of Bowland Lamb
On a bed of roasted root vegetables and natural oven juices
Reg Johnsons Goosnargh Corn-Fed Chicken Breast
Stuffed with Dewley Garstang blue cheese, baby spinach and wrapped in smoked bacon with a creamy thyme sauce
Grilled Fleetwood Trout Fillets
With an almond and chive sauce
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Grandma Singletons Cheese Cheesecake
With an apple and grape compote
Homemade Jelly of Red Fruits
With raspberry coulis
White Chocolate and Whiskey Bread and Butter Pudding
With crème anglaise
