Food and Drink > Tasty Events > Lancashire Hot Shots > Marlon Murray - The Bayley Arms - 23rd July 2008

Marlon Murray - The Bayley Arms - 23rd July 2008

The long lazy days of summer are firmly upon us and so is the next of this years Lancashire Hot Shots evenings. This time it is the turn of 19 year old Marlon Murray who is employed as chef de partie at the Bayley Arms in Hurst Green.

Marlon grew up in the Ribble Valley and it was whilst attending Ribblesdale High School in Clitheroe that his interest in food began. Determined to earn himself some extra pocket money Marlon started a part-time job as a waiter at the restaurant, but quickly decided his talents lay elsewhere and moved into the kitchen helping the chefs with their basic preparations.

Upon leaving school Marlon applied to Accrington and Rossendale College to study for his NVQ qualifications. After one year in full time education Marlon completed his second year on day release whilst working in the industry.
He's another Gordon Ramsay fan and asks for Tuesday evenings off so as not to miss the current series of The F Word.

His favourite dish to cook is pan fried Sea Bass on a bed of wilted spinach, drizzled with a balsamic syrup, although he is trying a new fish dish as part of his menu. Marlon's menu is full of locally sourced produce to 'ensure that the diners of Lancashire are aware of the variety and quality of produce available to them on their doorstep.'

Marlon will be cooking his menu on Wednesday 23rd July at a cost of £15. To book call the restaurant direct on 01254 826478

Starters

Andrew Irelands Bury Black Pudding
On top of Grandma Singletons Lancashire cheese & caramelised onion hash brown,
with a Bernaise sauce

Lancaster Smoke-House Smoked Salmon
Stuffed with a coriander cream cheese, drizzled with a lime and chilli dressing

Bowland Beef Carpaccio
On a bed of rocket, drizzled with white truffle oil

Main Course

Goosnargh Duck Breast
Stuffed with an apricot and pistachio farce, on an orange fondant, with apricot coulis

Pan Fried Cod Fillet
With braised savoy cabbage and a sun-dried tomato pesto

Bowland Lamb Rump
With roasted root vegetable and a whisky pepper sauce

Desserts

Lemon Pannacotta
With a cranberry poached pear

Baileys & White Chocolate Torte
With fresh raspberries

Individual Apple & Cinnamon Crumble
Served with vanilla custard