I think because it is us and them we should maybe go along the lines of Classic British food (source British food)..we could take it even further and incorportate local (Yorkshire dishes)..
Joined: Sep 18 2005 Posts: 8742 Location: 2017 City of Culture
Marfa Manu wrote:I think because it is us and them we should maybe go along the lines of Classic British food (source British food)..we could take it even further and incorportate local (Yorkshire dishes)..
Joined: Jan 15 2007 Posts: 11924 Location: Secret Hill Top Lair. V.2
Marfa Manu wrote:I think because it is us and them we should maybe go along the lines of Classic British food (source British food)..we could take it even further and incorportate local (Yorkshire dishes)..
Completely agree.
Definitely Yorkshire. list the producers, see what we fancy.
Off the top of my head we've obviously got Grimsby fish, Whitby crab, loads of beef in North Yorkshire, although I would go with some Dexter from these lovely people.
We've got loads of lamb, obviously, all the cereal in East and North, some of Europe's best pork in the East, Venison from Round Green Farm near Barnsley, The Ginger Pig farm up near Pickering supply half of London's top restaurants, Judy Bell cheeses http://shepherdspurse.co.uk/.
My nomination for a chef would be Stephen Jackson, Yorkshire Chef Of The Year 2008.
In the bag this.
Marfa Manu wrote:I think because it is us and them we should maybe go along the lines of Classic British food (source British food)..we could take it even further and incorportate local (Yorkshire dishes)..
Completely agree.
Definitely Yorkshire. list the producers, see what we fancy.
Off the top of my head we've obviously got Grimsby fish, Whitby crab, loads of beef in North Yorkshire, although I would go with some Dexter from these lovely people.
We've got loads of lamb, obviously, all the cereal in East and North, some of Europe's best pork in the East, Venison from Round Green Farm near Barnsley, The Ginger Pig farm up near Pickering supply half of London's top restaurants, Judy Bell cheeses http://shepherdspurse.co.uk/.
My nomination for a chef would be Stephen Jackson, Yorkshire Chef Of The Year 2008.
In the bag this.
If there is no struggle, there is no progress. Those who profess to favor freedom, and yet depreciate agitation, are men who want crops without plowing up the ground. They want rain without thunder and lightning. They want the ocean without the awful roar of its many waters. This struggle may be a moral one; or it may be a physical one; or it may be both moral and physical; but it must be a struggle.
Being from Hull it'd be sacralige if we didn't have a fish in one of the courses. personally I like crab and I'd go for a venison and juniper berry main. Rhubabrb based pudding is good.
Joined: Jan 15 2007 Posts: 11924 Location: Secret Hill Top Lair. V.2
SirStan wrote:Tom's Chinese is at the top of our street, he's got a Yorkshire accent, and is a supplier to all our new recruits.
I may be accused of not taking this seriously.
This is The Ashes.
Step up.
Where is our captain to sort this sort of thing out?
If there is no struggle, there is no progress. Those who profess to favor freedom, and yet depreciate agitation, are men who want crops without plowing up the ground. They want rain without thunder and lightning. They want the ocean without the awful roar of its many waters. This struggle may be a moral one; or it may be a physical one; or it may be both moral and physical; but it must be a struggle.
Joined: Sep 18 2010 Posts: 4623 Location: Easter Island
Thinking outside the box, We'd be right to aim to impress the would be judges, all we know if that they're RLFans mods from other boards, Hopefully all Yorkshire mods if that's the theme we're going for, can we put a side order of pork pies (just incase).
Michelangelo, 1475-1564. ---------- Every block of stone has a statue inside it and it is the task of the sculptor to discover it. ----------
Joined: Jun 01 2007 Posts: 12672 Location: Leicestershire.
dum-dum wrote:Just had another query on the judging, are we presenting the menu as a whole... or will it be;
Starter vs Starter (1pt) Main vs Main (1pt) Dessert vs Dessert (1pt)
Menus will be judged as a whole.
'Thus I am tormented by my curiosity and humbled by my ignorance.' from History of an Old Bramin, The New York Mirror (A Weekly Journal Devoted to Literature and the Fine Arts), February 16th 1833.
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