Sharrow Bay’s capital idea
Last updated 09:15, Friday, 22 August 2008
NEXT month, the chefs of Sharrow Bay will be taking over the swanky Harvey Nichols Fifth Floor Restaurant in London.
For one week only, customers at one of London’s most stylish stores will get a taste of some of Cumbria’s finest food, without leaving Knightsbridge.
The special menu from the Michelin-starred country house hotel is being offered during British Food Fortnight.
The collaboration coincides with the Fifth Floor Restaurant celebrating 16 years as one of London’s leading destination restaurants and Sharrow Bay’s 60th anniversary.
From September 25 until October 2, Sharrow head chefs Colin Akrigg and Mark Teasdale will be joining Fifth
Floor executive chef Jonas Karlsson to cook a special six-course £55 tasting dinner menu.
It will include sautéed scallops on Morecambe Bay shrimp risotto, quail, venison, Scottish fillet steak and a scallop velouté, noisette of venison and Sharrow Bay’s world famous sticky toffee pudding.
