Lionel Strub is the winner of the 2006 Great Yorkshire Cookery Competition organised by The Yorkshire Agricultural Society in association with Yorkshire Life magazine.
His recipe was picked from 600 entries for a 90 minute final ‘Cook-Off' held at Harvey Nichols Restaurant in Leeds and later demonstrated in October at the Yorkshire Life Cookery Theatre as part of Harrogate 's Countryside Live Food and Farming Fair.
Here is Lionel's winning recipe and why he created it: Category: Starter
Tiam of Mrs. Bell Olde York Cheese and Rhubarb
Wrapped with Oak Smoked Venison,
Ampleforth Abbey Crab Apple & Cider Jelly,
Organic Walnut Toast.
The combination of cheese and apple is well known and yet features all too rarely on restaurant menus. Adding a touch of rhubarb brings a new and refreshing tang.
The textured oak smoked venison crowns the dish and the crab apple jelly offers an appropriate complimentary sweetness. A well-toasted walnut brown bread reassures and enhances all the flavours.
Free download of the full winning recipe |
