The Southport Food and Drink Festival

Patrick attended the Southport Food and Drink Festival on Friday and entertained crowds with a cooking demonstration. The festival was attended by food and drink producers from across the region, showcasing some of the best cuisine and ingredients in the North-West.

Patrick prepared two special dishes for an anticipating audience. The first was a carpaccio of super fresh yellowfin tuna, served with a wasabi mayonnaise and an oriental salad. He also made a 'verrine' style dessert. 'Verrine' is a French term for a dish served in a glass, allowing you to layer ingredients to create variations in flavour and texture. He made this one from a few specialities local to us at The Cartford Inn. The recipes are attached below for you to try.

The Southport Food and Drink Festival will continue over Saturday and Sunday and it's forecast great weather!

Fresh Loin of Yellowfin Tuna Carpaccio with Wasabi Mayonnaise and an Oriental Salad

A Verinne of Lemon Curd, Goat’s Curd Cheese and Fresh Blueberries