TWO top chefs held a head-to-head cook-off and created a mouthwatering five-course celebratory dinner.
Raymond Blanc and Paul Heathcote cooked up a storm at Heathcotes restaurant in Longridge.
The menu included classic French and quintessentially British dishes. Paul, who trained under Raymond at Le Manoir Aux Quat'Saisons, Oxford, cooked black pudding, apple sauce and pork crackling salad, asparagus, goat's cheese and vine tomato salad with a red wine dressing and honey-roasted Goosnargh duckling and fondant potatoes.
And Raymond created scallop and red mullet escabeche with salted cod brandade and red pepper coulis and a wild strawberry gelee, rhubarb soup and mint and Sauternes granite.
The dinner marked both the opening of Le Petit Blanc restaurant in Manchester in October and was part of a week of celebrations to mark Heathcotes' 10th anniversary.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article