Hebden highlight
Moyles Head chef Nick Wilson
HEBDEN Bridge hotel and restaurant Moyles has launched a duo of new attractions - an early bird deal and an extravagant tasting menu - so diners have a choice of how to treat themselves.
The early bird menu is designed to beat those well-documented credit crunch woes; while the seven-course tasting menu showcases the culinary skills of head chef Nick Wilson, who worked for seven years with celebrated chef Jean-Christophe Novelli.
Diners can enjoy two courses for £11.45 between 6pm and 7pm, every week from Monday to Saturday.
Offal expertise
The seven-course tasting menu features dishes such as pan-roasted fillet of halibut with a cauliflower puree, buttered asparagus and a pastis foam; and pink peppercorn crusted saddle of venison with a butternut squash tatin and a liquorice reduction.
To the usual menu, Wilson has added tripe soup, pigs' trotters and other offal courses, in accordance with current trends. This area makes use of the expertise that Wilson honed while working as Jean-Christophe Novelli's right-hand man.
He is supported by sous chef Graham Mitchell, formerly of Lincolnshire's Winteringham Fields.
For more information, call 01422 845 272 or visit the link on the right.
Published: Wed, 19 November, 2008
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