With five Northern chefs in the kitchen, guests enjoyed a five-course meal at Manchester’s Lowry Hotel, comprising:
- Starter - James Mackenzie, The Pipe & Glass
Partridge and ham hock ballotine, damson and juniper jam, kohlrabi slaw, smoked partridge scotch egg
- Fish course - Ellis Barrie, The Marram Grass
Mackerel tartare, Bonito rice wine and compressed kholrabi with buttermilk horseradish dressing, toasted cashew and dill
- Main course - Gary Usher and Richard Sharples, Sticky Walnut
Salt baked pork neck, hispi cabbage, preserved gooseberry, mushroom butter sauce
- Cheese Savoury - Steven Smith, Freemasons at Wiswell
Tartlet of Proctor’s Kick Ass Cheddar with Lancashire pineapple and beer vinegar
- Dessert - Adam Reid, Adam Reid at The French
Treacle tart, clotted cream ice cream and ginger biscuit
Hospitality Action regional board chairman, Kevin Haygarth, commented: “We’re simply delighted with the support that we have received for our second Northern Lights Fundraising Dinner.
“It is wonderful to see so many award-winning chefs in one place, pulling together to create amazing dishes in aid of such a worthy cause.
“Last year the charity spent almost £180,000 supporting those in need across the north, and it is only thanks to events such as this they are able to make a difference.”