FOOD & WINE

Green Tourism Business Scheme - Bronze Award

Dinner Menu

Our Head Chef, Simon Crannage, incorporates many traditional ingredients in his dishes giving his own charismatic interpretation to their pure and wholesome flavours.
At every level a particular emphasis is placed on the abundance of fresh seasonal produce sourced both from the walled garden and surrounding estate.

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Dinner Menu
November 2009

Market Menu

The Market Menu costs £45 per person. This is the menu available to those guests staying at the hotel on a dinner, bed and breakfast package, with the Signature and Tasting menus being available at a supplement.

Starters
Starters White Onion Velouté Quickes Cheddar and Chive Tortellini
Black Bream Garden Vegetables, Merguez Sausage and Pearl Barley Broth, Fresh Mint
Garden Squash and Coconut Cream Jeera Sauce, Home Cured Tomatoes, Toasted Coconut

Main Courses
Roasted Duck Breast Potato Isobel, Garden Roots, Braised Red Cabbage, Confit Garlic Purée, Liquorice Jus
Rare Cooked Tuna Loin Sweet Potato, Bok Choi, Ginger Scented Carrots, Pickled Cucumber, Soy and Chilli Dressing
Risotto of Cauliflower Aged Parmesan, Carmelized Florets, Truffle Poached Egg

Dessert
Sesame Glazed Banana Peanut butter parfait, Gingerbread Crumb, Lime Ice.
Chocolate and Pecan "smoked" Coffee Ice Cream, Amaretto.
Warm Garden Squash Cake Orange and Cardamom.
Tasting Plate of Orchard Fruits Hot and Cold, Raw and Cooked.
A selection of the above in miniature for the whole table to share.

Signature Menu

Simon's Signature Dishes combine a more sophisticated level of technique with rarer and refined ingredients to both challenge and stimulate the senses. The Signature Menu costs £50 per person and includes an amuse bouche, pre dessert and coffee and petits fours. For those guests staying at the hotel on a dinner, bed and breakfast package, a £5 supplement per guest applies.

Starters
Pan Roasted North Coast Scallops, Sweetcorn Custard, Anise Braised Pork Belly, Pineapple, Cumbrian Ham
Pumpkin and Parmesan Velouté Roasted Seeds, Forest Mushrooms, Amoretti, Sage
Salmon and Crab Beetroot Cured Gravadlax, Parsley Coulis, Horseradish Cream and Whitby Crab
Swinton Estate Pheasant Pressed with Quince and Foie Gras and Pickled Shimiji

Main Courses
Fillet of North Coast Seabass Parsley Root, Curried Mussels and Parsnip Purée
Potato and Truffle Gnocchi Garden Vegetable Ribbons, Baby Beets, Goats Cheese Cream
Mill Close Farm Pork Belly, Cheek and Fillet, Swede Puree, Choucroute, Violet Potatoes, Red Wine Jus
Yorkshire Rabbit Apricot Stuffed Loin, Cannelloni of Red Wine Braised Leg, Chestnut Purée, Celeriac, Poultry and Grain Mustard Reduction

Swinton Estate Tasting Menu

The Tasting Menu is an invitation to embark on a culinary journey, with Simon Crannage's personal selection of six exquisite surprise courses. The menu gives you an opportunity to savour and enjoy his most innovative and perfectly balanced creations, with ingredients are sourced from both the walled garden and surrounding estate in order to ensure the very best in seasonality and quality.
The six course Tasting Menu costs £55 per person. For those guests staying at the hotel on a dinner, bed and breakfast package, a £10 supplement per guest applies. This menu is served until 8.45pm and is designed for the whole table.

White Onion Velouté
Quickes Cheddar and Chive Tortellini

Swinton Estate Pheasant
Pressed with Quince and Foie Gras and Pickled Shimiji

Fillet of North Coast Seabass
Parsley Root, Curried Mussels and Parsnip Purée

Estate Rabbit Apricot Stuffed Loin,
Cannelloni of Red Wine Braised Leg, Chestnut Purée, Celeriac, Poultry and Grain Mustard Reduction

Lemon and Lime Mousse
Honey and Blackberry Sauce

Dark Chocolate Marquise
Red Fruit Jelly, Garden Brambles

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Pudding wines and a fine selection of ports are available by the glass and bottle Please ask for our list.

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Samuel's Cheese Selection

Our cheese selection combines the rugged and crumbly character of our local cheeses from the Yorkshire Dales with a wide choice of other quality cheeses from the UK and the Continent

Cornish Yarg
A crumbly but moist cheese made from cows milk. The natural rind is covered with nettles that obtain a greyish hue due to the maturity of the cheese, the interior softens and the taste is reminiscent of meadow flowers.

Richard III
A rennet free, mould ripened, farmhouse, dry hard cheese from cow's milk lightly pressed to withhold its moisture. It is a cheese that crumbles with ease. Its strong lingering palate is a result of its extra maturation.

Yorkshire Blue
A gold award winning cheese, from the Shepherds Purse cheeses at Thirsk. This is a full fat soft blue cheese with a mellow and creamy texture.

Munster
An unashamedly strong and smelly cheese from Philippe Olivier, which comes to life at room temperature.

Swaledale Goats Cheese
A delightful chalky and crumbly goats cheese with a light clean flavour from upper Swaledale in North Yorkshire.

Tornegus
This Friesian raw cows milk cheese is washed with Kentish white wine and flavoured with peppermint and lemon Verbina. (Unpasteurised)

Epoisses
From the Bourguignon region of France, this is said to be one of Napoleon's favourite cheeses. This is a strong smelling cheese, having a mixture of salt, sweet, metallic and milky flavours.

Reblochon
Made in the Savoie region of the Alps, this soft runny cheese has a fresh taste of mountain air with a slight aroma from the washed rind.

Fleur Du Maquis
This sheep's milk cheese is coated in Herbs and Berries and left to ripen for 8 weeks, It is a light and creamy cheese with a hint of rosemary

Mull of Kintyre
A full rich cheese that has been matured for a minimum of nine months. It has been dipped in wax to retain flavour and freshness.

Gubbeen
A silky a light fresh cheese from Schull in Southern Ireland, which has a milky flavour.

Hunsley Goats Log
A fresh and robust tasting cheese rolled in Thyme, Tarragon and Marjoram. Which gives it a fresh aroma with dry yet creamy mouth texture. Made by Tom and Tricia at the Lowna Dairy in East Yorkshire

Celtic Promise
Cider washed rind, supple in texture with a spicy aromatic flavour.

Cropwell Bishops
This king of Stiltons has a crumbly texture with a light blue cheese flavour.

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All prices are inclusive of VAT. The menus change regularly and dishes and prices shown are for guidance only.

Gratuities are at your discretion

Pre-Dinner "Bite-Sized" Demonstrations
Join us in the cookery school for a pre-dinner demonstration over a glass of wine. This is a light hearted half hour demonstration, designed to whet your appetite as our Cookery School Chef demonstrates some mouthwatering dishes.
Demonstrations cost £20 per person, starting at 5.00pm and ending at 5.30pm - this allows plenty of time for guests to return to the hotel in time for Dinner. For details on demonstration dates (which take place on selected weekend nights throughout the year) and information about the cookery school, please go to our Cookery School pages.

Excellence in England Awards
Hotel of the
Year 2004. White Rose Outstanding Customer Service Award 2006.

With 4 AA Red Stars and 3 AA Rosettes, Swinton Park is one of the highest rated hotels in Yorkshire and Cumbria

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