Headlam Hall head chef, Dave Hunter, was once again invited to submit a recipe for this cook book featuring the regions top chefs. The photograph shows Dave at the launch with Rose & Crown head chef, Henny Crosland, who was also featured.
Dave's recipes include a panfried fillet of halibut with smoked aubergine, confit chicken wing, baked heritage carrots, brown shrimps and chicken jus as a starter and a s a main course a panfried loin of venison with textures of shallot, fondant potato, wilted wild garlic and a venison jus.
The book is available to buy at the hotel for £20.