Charity Seafood Evening raises funds for Marie Curie

Our Evening of Seafood Cookery on Monday 13th June took place at The Cairn Hotel, Harrogate and was attended by over 120 people.  

We were delighted to welcome local chef Jim Key from Wild Restaurant in Harrogate who entertained us with his tales of eating ants and foraging for ever more interesting ingredients, at the same time as creating three delicious dishes.  IMG_0755 He started off with by expertly filleting a whole Turbot – an expensive fish but well worth it for a special meal due to the fantastic taste.  He poached it in a beautiful fish stock and served it with wild and foraged vegetables.

JK scallops

Scallops with wild and foraged vegetables

In honour of the current Ramus Lobster Festival Jim served up Lobster with pork scratchings, chicory and pickled shallots with an amazing mashed potato crisp. His final dish was hand-dived Scallops with slow cooked tomatoes & courgettes. 

Each dish was then auctioned off to the highest bidder, raising extra funds for Marie Curie, and letting a few lucky people try the delicious dishes.

We were also really pleased to welcome Bon Coeur Fine Wines, who gave a suggested wine for each course. For Jim’s dishes these ranged from Chablis for the lobster, to Viognier for the scallops, and a Muscadet for turbot.  Everyone thoroughly enjoyed the chance to try them all out at the interval! 
SM trout 2

Kilnsey Trout cured in Lemon Verbena


Renowned chef Steph Moon made the most of her role as Chef consultant at Rudding Park, and treated us to some of the delights of the Kitchen Garden there.  Her first dish of Kilnsey Park Trout was cured in a mixture of sea salt, brown sugar and fresh lemon verbena and beautifully decorated with herbs and flowers from the garden, including nasturtium, bronze fennel and baby broad beans.

Ck23XAIWUAAwb-8  There followed an indulgent cocktail of hand-picked crab and lobster with avocado and a parmesan cheese crisp and finally a large sharing plate of griddled mackerel with a salad of mango and coriander, with a cucumber yoghurt dressing. All equally delicious and thoroughly enjoyed by the audience.

Bon Coeur’s wine recommendations for Steph’s dishes included a New Zealand Pinot Gris for the mackerel, a Riesling for the trout and a light Chardonnay for the cocktail.

The evening was a huge success, raising £2000 in much-needed funds for Marie Curie.  The evening couldn’t have taken place without the fantastic support of the following people and we are very grateful for all their help.th

Paul King from KTV Commercial Video
The Cairn Hotel, Harrogate; 
Weetons Food Hall; 
Harrogate Spring Water

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