Lunch for the Lord Lieutenant - Wentworth Castle 2013

To start:

Bread Basket of PJ taste fresh baked rolls and sourdough with fresh made plain and horseradish butter

Wentworth Castle  Venison Carpaccio served with wild spring greens and a Womersley herb dressing.

Juniper Cured Mackerel with North Yorkshire Sea Beet and Slow Motion Sloe Gin and Sea Herb Jelly

Moss Valley Pork and Chicken Terrine with Yorkshire Herbs served with local radish and crisp toasts

Wild Mushroom risotto – using dried Yorkshire ceps and if possible fresh St Georges mushrooms gathered in Yorkshire.

Main Course

Wild Salmon “en Papillote” with a Wine, Local Herb and Cream Sauce

Slow cooked leg of North Yorkshire Shearling Lamb with lemon and rosemary and pickled wild garlic buds

Beef Wellington served with a Shallot and Red Wine Gravy

Served with:
Fresh Sand Hutton Asparagus, Purple Sprouting Broccoli and Carrots
With Dauphinoise Potatoes made with Our Cow Molly Cream


Wakefield Rhubarb, Chocolate and Sheffield Hazelnut Crumble served with Vanilla Custard

PJ taste’s Yorkshire Curd Tart with Longley Farm Crème Fraiche and PJ taste Rosehip Syrup

Chilled Chocolate Fondant with salted butter caramel sauce and Sheffield Hazelnuts


An interesting Yorkshire Cheeseboard served with PJ taste biscuits made from Carr House Farm Flours in Driffield.
Cheeses can be specially selected but recommended are: King Richard III (Wensleydale style cheese made by Andrew Ridley), Bluemin White (A Brie like cheese from Shepherds Purse – Thirsk), Monk Folly Goats Cheese, Pexommier (a camembert style cheese from organic cows milk from Moors above Todmorden and Hebden Bridge), Smoked Yorkshire Cheddar.