Food and Drink > Tasty Events > Lancashire Hot Shots > New Holly, featured chef Sam Sanderson

New Holly, featured chef Sam Sanderson

Featured chef, Sam Sanderson of the New Holly Public House Forton.

Sam's interest in catering started as a teenager whilst still at school when he found himself a part-time job in one of the areas local businesses. After a short break to try his hand at something else Sam realised his passion lay with food and in 2005 he moved to the New Holly. Since then he has progressed within the kitchen to second in command whilst completing his NVQ qualifications at Lancaster and Morecambe College. Sam's crowning glory came last year when he made it through to the final of the Young Chef of the Year competition run the Morning Advertiser Food Magazine. Still only 20 years old Sam cites Gordon Ramsay as his favourite chef - although he hastily point out that he doesn't swear the same!

Sam has a love of working with traditional food and taking it upto the next level which is where his inspiration for tonight's' menu came from. His favourite food to cook is lamb, especially lamb rump since it is so versatile.

Of the event itself Sam says that he enjoys a challenge and is looking forward to pushing himself to a new dimension.

Sams menu for the evening is

Starters
Smoked Mackerel Pate with a cracked Black Pepper Butter and Melba Toast.
Caramelised Peach and Garstang Blue Salad with Proscuitti and Walnut Oil Dressing.
Goats Cheese and Black Pudding Stack with Toasted Brioche and Red Onion Marmalade.

Main Courses
Rump of Lamb, Black Pudding Mash, Roast Garlic and Leek Cream Sauce
Smoked Haddock Paupiette filled with Potatoes, Onion, Bacon and Cheese
Pork Fillet, Roasted Baby Vegetable and Cumberland Sauce.
Rib Eye Steak with Braised Savoy Cabbage Roasted Leeks and a Bearnaise Sauce.
Rainbow Trout Stuffed with Roasted Fennel and Oranges, served with a Pink Champagne Sauce

Sweets
Vanilla Pannacotta with a Blueberry Coulis
Baileys Cheesecake with a White Chocolate Dressing
Strawberry & Balsamic Crème Brulee with Ginger Shorties
Roasted Figs stuffed with Greek Yoghurt, Honey and Almonds.