To celebrate British Food Fortnight, the annual two week celebration of British Food and Drink, Carden Park’s executive head chef, Graham Tinsley MBE has launched a selection of Great British dishes available on the menu.

The dishes will be served in The Vines Restaurant at the luxury four star Hotel in the heart of Cheshire and include courses such as Rainbow Trout with Heirloom tomatoes and runner bean salsa, roasted Venison with blackberries and Scotch pine, and lemon curd brulee with rhubarb ice cream.

Cheshire cheese beignets with a goats cheese and apple cider dressing

The catering team at Carden Park also focus heavily on sourcing local produce and several dishes created in the kitchen include local ingredients such as Cheshire Cheese and local goats milk products.

Local suppliers include Blake’s Farm Shop in Malpas and Stanley Jones Butchers in nearby Wrexham.

Executive Head Chef at Carden Park, Graham Tinsley MBE, said: “We have really enjoyed putting these dishes together using the best of British ingredients, you don’t have to travel far in this country to source fantastic produce and it is so important to support our local growers and farmers. We are spoiled in Cheshire with award-winning local farm shops and suppliers so we try to keep it local as much as we can.”

Dion Jones and Graham Tinsley MBE

Carden Park Hotel have recently launched a search for the catering stars of the future in conjunction with Coleg Cambria in North Wales and national training provider Lifetime Training.

The structured two year programme will be lead by Executive Head Chef who has catered for the royal family and several International Heads of State, and was awarded an MBE in 2006.

Those who believe they have the skills and passion for the Apprenticeship Academy should send a CV to Madison.Clarke@lifetimetraining.co.uk