• The Harborough Room


Food, glorious food, all of it produced locally, was on the menu for a special Taste of the East Midlands evening at Stapleford Park Country House Hotel, near Melton Mowbray, to celebrate the region’s Food and Drink Festival at Brooksby Hall at the weekend.


During the dinner, Melton Borough Councillor and chairman of the Melton Mowbray Pork Pie Association Matthew O’Callaghan spoke between courses about how local foods like Melton Mowbray pork pie and Stilton and Red Leicester cheeses became established in the nation’s food consciousness, as well as a number of lesser-known delicacies.


Chef's menu was enjoyed by the guests and several Stapleford Park members, and began with a beignet of Colston Bassett Stilton teamed with a delicious cauliflower veloute with white truffle oil. This was accompanied by a glass of Pocas white port from Portugal.


The fish course was, of course, strips of cured Rutland rainbow trout served with a citrus salad and a glass of Vire Clesse, Terroir de Clesse, a 2005 burgundy. Fillet of Leicestershire beef from a farm near Kilworth in the south of the county was teamed with brown onion puree, roasted cepes and savoy cabbage for the main course, accompanied by a glass of Avondale Pinotage 2009 from South Africa.


Among the guests at Friday night’s dinner were TV chef Rachel Green, home economist Teresa Bovey and Lucy Cufflin, a catering business owner and manager who is due to open a shop called Lucy’s Food in Leicester. All were due to appear in the festival’s cookery demonstration theatre over the weekend. Also present was nationally-acclaimed food writer Charles Campion.


For pudding there was a work of art in the form of Stapleford rhubarb and custard, with a glass of Royal Tokay, Ats Cuvee 2007 from Hungary, while the cheese and biscuits course featured two Stiltons, Red Leicester and Lincolnshire Poacher too.


Stapleford Park holds regular gourmet evenings throughout the year. For more information call 01572 787000.


Please click the button below for photos of this event.


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Further reading:

Much depends on the sausage... – Charles Campion



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