Food and Drink > Tasty Events > Lancashire Hot Shots > Spread Eagle, featured chef Daniel Thompson

Spread Eagle, featured chef Daniel Thompson

Featured chef Daniel Thompson of the Spread Eagle at Sawley.

At only 19 Daniel is one of our youngest chefs to take part in the showcasing event and he has been working at the Spread Eagle for just over a year. During this time he has completed his NVQ Level 3.

Daniel who lives in Oswaldtwistle attended school in Accrington. Daniel discovered cooking whilst still at school when he washed up at a local Italian restaurant in Oswaldtwistle. Within six months of working there he showed a passion and a desire for food and was moved into the main kitchen preparing and serving the starters.

It should be no surprise that Daniel has an Italian flair as Daniel's Father is Italian and Daniel was actually born in Crema and spent three and a half years of his young life living in Italy.

"Favourite dish: It has to be seabass! (which you will find on the menu tonight). There are so many things you can serve it with and if it's cooked properly, should melt in your mouth."

"My favourite chef of the moment is Heston Blumethal. He's so creative with food and knows everything about the ingredients he's working with, which is what you need to do when you work in a kitchen."

"In my spare time I like to read or watch TV; mostly chef's autobiographies and cooking programs. I love the 'F Word'."

Before joining the brigade at The Spread Eagle Daniel worked for Northcote Manor and can add to his CV that he was involved in cooking meals for Blackburn Rovers FC, Condoleezza Rice and that well known Manchester United favourite Wayne Rooney."

Menu

Starters
Soft Boiled Egg, Fricassee of Capers, Gherkins, Croutons, Pancetta
with a Bacon Crisp and Nutmeg Sauce
or
Pressed Plum Tomato Terrine, with a Black Olive Sorbet,Parmesan Cracker and finished with a Basil Oil

Mains
Grilled Duck Breast served with
Beetroot Carpaccio, Chive Potato Puree and a Sweet and Sour Sauce
or
Seared Fillet of Seabass, sat on a Bed of Crushed New Potatoes, accompanied by a Tomato and Avocado Salsa

Sweets
Warm Ginger Parkin, served with a Rhubarb Ripple Ice Cream,
and a Hot Spiced Treacle Sauce
or
Iced Amaretto Parfait,
accompanied by Vanilla Plums and a Pistachio Biscuit