The head chef at a Lancaster restaurant is celebrating his fifth anniversary in the job with a new menu to promote local produce and all the best food ingredients for which the county is known.
Damien Ng, 32, is creating a range of contemporary dishes for the Foodworks restaurant at Lancaster House, including a new grill section with the finest cuts of local meats.
The restaurant, which is run by English Lakes Hotels Resorts & Venues, is introducing several new menu options, the highlights being Mr Ng’s own recipe for a Lancashire hotpot with a twist, Morecambe Bay shrimps, smoked Fleetwood haddock and pancetta fishcakes, and a Bury black pudding with chorizo fritter and homemade tomato relish.
The icing on the cake is the addition of a Lancashire cream tea dessert based on a scone and cream parfait with meringue and summer fruit jams.
Damien said: “I’m very proud to be a born and bred Lancastrian and I wanted to mark my fifth anniversary as head chef here at Lancaster House with some new dishes to celebrate that.
“Food from the menu is predominantly sourced from within 25 miles of Lancaster. People come from all over the world as well as the UK to visit us, so we’re determined to showcase the best of what Lancashire and Morecambe Bay has to offer.”
Damien’s five year tenure as head chef is mirrored by his early career at Lancaster House where he honed his skills as a commis chef and sous chef before heading to Hertfordshire to further his career. He returned to Lancashire and was appointed head chef at the Foodworks restaurant in 2010. He now manages a team of eight chefs and three kitchen porters.