heaven's kitchen FOOD FESTIVAL

A very successful Heaven’s Kitchen 2007 featured Marcus Wareing, Steven Doherty and Simon Bolsover and we're hoping to prepare another feast for 2008. Please email us on dine@linthwaite.com with your details if you would like us to keep you up to date about our plans for this year or see below for the information we provided on the 2007 food festival.

Marcus Wareing, originally from Southport, and from the Ramsay stable, competed in BBC Two's Great British Menu programme and earned the approval of the programme judges and audience alike. He was nominated to make the dessert course at the Queen's 80th birthday celebrations. He now holds 3 Michelin stars – 2 at Petrus and 1 at the renowned Savoy Grill. Click here for more info.

Simon Bolsover joined Linthwaite as head chef, in September 2004 and was awarded 3 AA Rosettes in January 2007. Prior to joining Linthwaite, he had spent time with the likes of Hartwell house, Ston Easton Park and Le Manoir aux Quat’Saisons. Simon left Linthwaite in January 2008.

Steven Doherty holds some major credentials as a chef. He worked for many years in haute cuisine restaurants and Michelin-starred restaurants across Europe. He was head chef at London’s Le Gavroche under mentor Albert Roux, and then was appointed to oversee the Roux empire. He has taught Gordon Ramsay, and is now the chairman of judges for the Gordon Ramsay Scholarship. Click here for more info.

Tuesday 6th March – Simon Bolsover’s Cumbrian Delights
Wednesday 7th March – Marcus Wareing takes the stage
Thursday 8th March – Steven Doherty with “Back to Gavroche”

Standard	Superior	Deluxe	Suite
£139	£149	£169	£189

Rates for the event include accommodation, the special chef’s dinner each evening, full Cumbrian breakfast, and are per person per night (no minimum stay) based on two sharing.

Chef Biography: Marcus Wareing

Born in Lancashire, Marcus Wareing trained at Southport College where he completed a three-year City and Guilds Catering course. His restaurant career started at The Savoy when he was eighteen. From there he moved to Le Gavroche to work alongside Albert Roux. Between 1991 and 1993 Marcus enhanced his expertise in classic French cooking in various international hotels and resorts including the Grand Hotel in Amsterdam under Albert Roux and Gravetye Manor in West Sussex.

In 1993 Marcus began working alongside Gordon Ramsay. He began this collaboration as sous chef at the Aubergine, which went on to win two Michelin stars within three years of opening. Marcus then went to work at the two Michelin-starred restaurant Guy Savoy in Paris, during which time he was named the Restaurant Association’s 'Young Chef of the Year'. 1996 saw Marcus return to London to open L’Oranger under head chef Gordon Ramsay. In March 1999 Marcus opened Pétrus and within seven months it had won a Michelin star.

In 2003 Marcus was voted the Cateys 'Chef of the Year' and, together with head chef Josh Emett, restored the Savoy Grill back to its former glory (it has since achieved its first Michelin star). 2004 saw Marcus voted 'Restaurateur of the Year' at the Tatler Restaurant Awards.

In 2006 Marcus competed in BBC Two's Great British Menu programme and earned the approval of the programme judges and audience alike. He was nominated to cook the dessert course at the Queen's 80th birthday celebrations.

Chef Biography: Steven Doherty

Steven Doherty holds some major credentials as a chef. Starting as an apprentice at the Savoy, he worked for many years in haute cuisine restaurants and Michelin-starred restaurants across Europe.

He was head chef at London’s Le Gavroche under mentor Albert Roux, and became the first British person to become Head Chef of a Three-Michelin Star establishment; he then was later appointed to oversee the Roux empire.

He has taught Gordon Ramsay, and is now the chairman of judges for the Gordon Ramsay Scholarship.

Steven Doherty's “Back to Gavroche” Menu:

Coquille St Jacques a la Parisienne
scallops & mushrooms baked in the shell with a creamy sauce piped with duchesse potatoes

****

Noisette de Chevreuil Fondant au Poivre
melting venison fillet with a peppered venison sauce & creamed cabbage

****

Une Salade aux Noix a la Betterave et Lardons
seasonal mixed leaf salad with toasted walnuts, beetroot & crispy bacon with a walnut oil dressing

****

Tarte Demoiselles Tatin Creme Calvados
caramelised upside down apple tart with Calvados cream

****

Petit Sablee, Madelaines aux Miel, Orangettes
mini shortbread, honey madelaines & orange zest chocolates

"Here is a true class menu from Le Gavroche menu of the 80's and 90's.  Great, rich flavours showing off this famous restaurant in its heyday.  I just happened to be Head Chef under the great Albert Roux.  His son Michel Roux Jnr is now Chef-Patron.  We have all known each other for nearly 30- years".