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Swinton Park Chef launches new Tasting Menus to celebrate Hotel’s 10th Birthday

Date: 21st January, 2011

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Simon & Craig welcome you to the tasting menu

Simon Crannage, the Executive Chef at Swinton Park, has launched two new Tasting Menus at Samuel’s Restaurant at Swinton Park. This coincides with the start of the 10th birthday celebrations for Swinton Park which will be running throughout 2011.

With 3 AA Rosettes and listings in Hardens and The Good Food Guide, Simon Crannage already has an established reputation for his fine dining menus. 2011 sees the launch of his Signature and Deluxe Tasting Menus which reflect on the further development of his cuisine, combining sophistication with simplicity.

“My two new Tasting Menus give me the opportunity to showcase our unique blend of complex taste with the exquisite fresh quality ingredients that I am lucky enough to be able to source from the hotel’s walled garden and surrounding estate.” comments Simon Crannage.

The Signature Tasting Menu is seven courses and costs £60, and the Deluxe Tasting Menu is ten courses and costs £70 (both include coffee and petit fours). Sample dishes would include :

White Truffle Ice
Madeira Gel, Cracked Hazelnuts

Oak Smoked Eel
Garden Artichokes, Apple Textures, Roasted Chicken

Swinton Estate Venison
Pear, Chestnuts, Red Wine

Yorkshire Parkin
Banana, Ginger

Please also see sample menus below.

[ENDS]

Press enquiries : Felicity Cunliffe-Lister : 01765 680944 : felicity@swintonpark.com

Notes for the Editor :

  1. Swinton Park is a 4 star 30 bedroom luxury castle hotel, set in 200 acres of parkland in the Yorkshire Dales. The hotel opened in 2001 and will be celebrating its 10th birthday throughout 2011.
  2. The hotel’s four acre walled garden produces over 60 varieties of herbs, fruit and vegetables, and the surrounding 20,000 acre Swinton Estate is a source of lamb, beef, game (including grouse, pheasant, rabbit, venison and partridge) along with wild foraged ingredients such as wild garlic, elderflower and rowanberries. The hotel also grows shoots from seedlings with its own hydroponic system.
  3. Simon Crannage returned to his Yorkshire roots when he became Head Chef at Swinton Park in 2007. He had previously worked at Charlton House, The Atlantic Jersey, Gilpin Lodge and Studley Priory.
  4. Simon regularly demonstrates at food shows including Foodie at Leeds, the York Food Festival and The Yorkshire Show. He also runs the hotel’s “Alfresco Walking Food Festival” held annually in the parkland, with alfresco kitchens and cookery demonstrations.
  5. In 2010 Simon launched his own range of “Chef’s Kitchen” stocks and sauces which are available on sale at the hotel. Sold “fresh from frozen” these are free of additives, and provide guests with professional ingredient designed to transform any everyday dish.
  6. Simon is supported by Craig Aitchison, Samuel’s Restaurant Head Chef, who has worked previously at Seaham Hall, The Hambrough Restaurant and Cotswold House.

 

Signature tasting menu

£60.00

Oak Smoked Eel
Garden Artichokes, Apple Textures, Roasted Chicken

~~~

Breast of Quail
“Eggs and Bacon”

~~~

Tagliatelle
Garden Celeriac, Black Truffle

~~~

BBQ Home Farm Pork Belly
Scallop, Pine, Smoked Orange

~~~

Swinton Estate Venison
Pear, Chestnuts, Red Wine

~~~

Cantaloupe Melon
Mandarin Sorbet, Amaranth Crunch

~~~

Yorkshire Parkin
Banana, Ginger


For those guests staying at the hotel on a dinner inclusive rate a £12.00 supplement per guest applies

This menu is served until 8.45pm and is designed for the whole table

 

Deluxe menu

£70.00

White Truffle Ice
Madeira Gel, Cracked Hazelnuts

~~~

Oak Smoked Eel
Garden Artichokes, Apple Textures, Roasted Chicken

~~~

Breast of Quail
“Eggs and Bacon”

~~~

Tagliatelle
Garden Celeriac, Black Truffle

~~~

BBQ Home Farm Pork Belly
Scallop, Pine, Smoked Orange

~~~

Soft Skipton Goats Cheese Cream
Granola, Cranberry

~~~

Swinton Estate Venison
Pear, Chestnuts, Red Wine

~~~

Cantaloupe Melon
Mandarin Sorbet, Amaranth Crunch

~~~

Yorkshire Parkin
Banana, Ginger

~~~

Whipped West Country Brie
Warm Truffle Yorkshire Honey, Wholemeal Soldiers


For those guests staying at the hotel on a dinner inclusive rate a £22.00 supplement per guest applies

This menu is served until 8.45pm and is designed for the whole table