Doxford chef gains a main award

A dish from Doxford Hall's head chef Paul Blakey.
A dish from Doxford Hall's head chef Paul Blakey.
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The head chef at a north Northumberland hotel and high-class restaurant has landed first place for his main course at the Great North Menu Challenge.

Paul Blakey, who has been in the post at Doxford Hall, near Alnwick, since it first opened as a hotel six years ago, won with his Thistleyhaugh Farm guinea fowl confit leg, creamed kale and root vegetables.

Doxford Hall's Head Chef Paul Blakey

Doxford Hall's Head Chef Paul Blakey

Eleven chefs in total competed at the challenge, hosted at Darlington College.

The winners of each course, including Paul, will serve their dishes at the annual North-East Hoteliers Association dinner in February at Hardwick Hall.

Paul said: “I am thrilled to have won with one of my courses. The fact that it was my main course that won is excellent as this is the course that the majority of people remember and take away from a meal.”

In addition to this achievement Paul’s starter of rillette of rabbit and parma ham, truffle mayonnaise and beetroot was runner-up.

A dish from Doxford Hall's head chef Paul Blakey.

A dish from Doxford Hall's head chef Paul Blakey.

Paul is passionate about using fresh, local produce from Northumberland in the award winning 2 AA Rosette George Runciman Restaurant at Doxford Hall, which is one of the more recent additions to the hotel sector in Northumberland.

It is the only hotel in north Northumberland to have been awarded the coveted Four Red Star status.

It has also received 2 AA Rosettes for its restaurant, and was shortlisted for Small Hotel of the Year.

The restaurant serves lunch and dinner daily and the hotel is also open for light meals and afternoon teas.

For more information, on Doxford Hall, call 01665 589700 or email info@doxfordhall.com