The kitchen team at Cumbria boutique The Forest Side, hosted an exclusive one-night-only pop-up fine dining experience at Kendal College to help raise funds for the school’s culinary squad.
The chefs took the night off from their day jobs in the kitchen at Wildsmith Hotels newest hospitality offering to take control of the Kendal campus’s fine dining restaurant, catering for a total of 44 diners.
The night, lead by head chef Kevin Tickle, was not only designed for fundraising, but it also gave guests a first taste of what will be on offer at Forest Side in Grasmere when it opens later this month.
When it launches the hotel will be the third in the Wildsmith portfolio, joining The Ryebeck and Hipping Hall.
Tickle and his sous chef Martin Frickel created a six course menu especially for the evening that consisted on dishes such as Catherine’s garden salad, ragstone, scurvy grass, sourdough crumpet skin and Aged Galloway rib, celeriac, crispy kale, bone marrow.
The menu was designed to show off what will be in store for those visiting Forest Side and featured produce from the restored Victorian kitchen garden at the hotel.
The gastronomic evening raised over £800 which has been donated to Kendal College’s culinary team.
Head chef Tickle said: “Kendal College played an important part in developing my cookery skills and this evening was about giving something back. It’s important to me that resources like this College are recognised and supported as fully as possible. If we as a region want to continue to be at the very top of the UK’s food offer we have to develop our home grown talent, something that owner of the Forest Side, Andrew Wildsmith, fully supports.”