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AWARD WINNING LANCASHIRE CHEF JOINS GRASSINGTON HOUSE FOR ONE-OFF EVENT

Grassington House announces a special Guest Chef evening as part of its continuing 10th anniversary celebrations.

Steve Smith, Chef Owner at The Freemasons at Wiswell, Lancashire, will lead the kitchen team in presenting a four-course menu on Tuesday 1st May, 2018.

The Freemasons at Wiswell has had a stellar start to 2018, retaining a top five spot in the Estrella Damm Top 50 Gastropubs Awards, voted by top food and hospitality experts, in addition to becoming the AA Restaurant of the Year for England at the Hospitality Awards 2017.

Steve and John Rudden, Chef Owner of Grassington House, met recently when John and Sue enjoyed the Tasting Menu at The Freemasons. John said; “The Freemasons is definitely a destination eatery, and Sue and I enjoyed a really good meal there. We’ve become well known for our Guest Chef evenings at Grassington House, and we wanted to see if we could tempt Steve to join us and create something a little bit different for our diners, this being a significant birthday. And we’re delighted that he agreed.”

Over the past few years, John has successfully teamed up with several high-profile chefs, including Michelin-starred Aiden Byrne and celebrated Scottish chef Mark Greenaway. Both evenings sold out.

The May menu is inspired by regional and seasonal produce, including spring wood wild garlic risotto, organic salmon and Goosnargh chicken. Steve says; “I’ve visited Grassington House and it’s a lovely place, I was more than pleased to accept John’s offer to Guest Chef. At The Freemasons, we have created a space that people travel to discover and enjoy a menu that’s a little bit of a twist on the regular. I feel that what John has created at Grassington House is similar.”

The Freemasons has enjoyed a wealth of accolades in recent years, including being the first pub to receive a seven out of 10 in the Waitrose Good Food Guide, winning Gold at the Visit England Awards, and the Best Food Pub at the Great British Pub Awards.