FOOD FRIDAY

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This week I shot at Bannatyne Hotel Darlington in Maxine’s Restaurant, which uses locally sourced, seasonal produce to create a diverse and changing menu for guests.
Three Starters; Three Mains; Three Desserts

 
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STARTERS
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Parma Ham, Bramble & Pomegranate Salad, Sweet Chilli Dressing
 
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Salmon & Brown Shrimp Mousse, Lemon Oil, Sunblushed Tomato Puree, Melba Toast
 
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Galia Melon, Roast Plum & Grapefruit Syrup with Blackcurrant Sorbet
 
MAINS
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Seared Pheasant Breast, Fried English Greens, Raspberry & Piquant Sauce
 
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Baked Rainbow Trout, Provencale Vegetables, Glazed Hollandaise
 
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Beetroot & Pea Risotto, Balsamic Treacle, Parmesan Tuille
 
DESSERTS
 
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Dark Chocolate & Orange Mousse, Macerated Raspberries, Clotted Cream, Candied Orange
 
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Summer Fruit Panna Cotta, Chilled Vanilla Anglaise, Red Berry Coulis, Spun Sugar
 
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Strawberry Bakewell Tart, Salted Caramel Ice Cream
 
 
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