Mark Harris head chef at The White Hart Hotel and The Fat Badger, Harrogate
PUBLISHED: 13:58 26 January 2012 | UPDATED: 20:58 20 February 2013
Mark Harris head chef at The White Hart Hotel and The Fat Badger, Harrogate shares his recipe for Pheasant Wellington with Chestnut and Pickled Red Cabbage.
Meet Mark Harris head chef at The White Hart Hotel and The Fat Badger, Harrogate
The White Hart Hotel is one of Harrogates finest four star hotels and has been welcoming visitors for over 200 years. Following its makeover in May 2011, the hotel now houses The Fat Badger, serving tasty pub grub and a host of local ales and affordable wines. From the moment you arrive at The White Hart Hotel you feel at home, with its stylish interior and friendly atmosphere.
Head chef Mark Harris joined the team last year and has brought with him a wealth of experience, having worked in many Michelin star restaurants including De-Zwetheaul in Holland, Marc Meneau, L Esprance in France and both Capital Hotel Restaurant and Le Gavroche in London to name a few.
His ambition and flair hasnt gone unnoticed, as The White Hart has recently won a 2 AA Rosette rating and Newcomer of the Year at the 2011 Yorkshire Life Food & Drink Awards.
Mark said: I have been fortunate enough to work in some of the optimum restaurants around the world and bring with me a little piece from each one. When moving back to Harrogate I could see the investment going into the refurbishment of The White Hart Hotel and knew straight away the potential it had as one of Yorkshires supreme dining establishments.
The White Hart serves food all day from breakfast to lunch, afternoon tea and dinner and guests can enjoy sitting in either The White Hart brasserie or Fat Badger pub depending on which ambiance they prefer.
Popular regional dishes include Pheasant Wellington with chestnut and pickled red cabbage as above, steamed suet pudding with shin of Yorkshire beef, smoked bacon and baby onions and Yorkshire curd tart with cinnamon ice cream and blood orange.
The White Hart Hotel
Cold Bath Road, Harrogate
Pheasant Wellington with Chestnut and Pickled Red Cabbage
Ingredients: 1 pheasant breast. 1 chicken breast. 250ml cream. 1 puff pastry.
10 chestnuts. 100g wild mushrooms
1 Place chicken breast into a blender and blitz.
2 Add cream, salt and pepper.
3 Mix the chopped chestnut and wild mushroom to the mix and stir to bring it all together.
4 Place in the fridge.
5 Take the pheasant breast add a layer of chicken mix to top of the breast and wrap in rolled out puff pastry.
6 Cook in a preheated oven at 180C for 14 minutes.
Pickled Red Cabbage
Ingredients: 1 red cabbage (fine sliced). 250ml vinegar.
90ml red wine. 110ml sugar. 1 cinnamon stick. 4 star anise
1 Place vinegar, red wine and sugar into a pan with star anise and cinnamon stick.
2 Bring the liquid to boil.
3 Pour over sliced cabbage and leave for one hour.
The print version of this article appeared in the February 2012 issue of Yorkshire Life
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