Michelin announced their awards for the 2017 guide yesterday and the results were superb for the Cumbrian dining scene with 3 new Michelin Stars for The Samling , Forest side and Gilpin hotel. Chef Nick Edgar has only been cooking at the Samling for a few months now after a 15 year stint at Raymond Blancs Le Manoir. Nick has managed to win his first star here straight away. What an amazing day for the Samling team. I’m sure there`s much better to come as the restaurant closes soon for a huge restructuring programme . A new Glass restaurant , ultra modern kitchens and very big ambitions for the future with many more awards to come.
Here`s a quick look at what Chef Nick has been doing since he arrived to earn the Samling its new Michelin star. Nicks partner Christine has also made the move to the Samling from Le Manoir to head up Pastry section…..What a result.
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Little spoons of Egg Benedict whilst persusing our menus.
Gin and tonic amuse
A little teaser of Summer Petits Pois with a slow cooked Egg Yolk
Tomato extraction taken from the ripest Tomatoes of the season.
One of Chef Nicks delightful signature dishes , Scallops and Apple.
Onion Risotto with Caramelised sweetbreads , Celeriac and Truffle.
Onion Risotto with Samling garden herbs
Slow poached Salmon with Beetroot Quinoa , Dill and Lemon
Langoustines and Mango with Spices
Cumbrian Sea Bass with Samling garden summer produce
Cumbrian Chicken with new season baby corn , Bacon and Smoke.
Roasted Apricot , Pistachio , Honey and Lavender
Strawberries, Scones , Champagne , Clotted cream panna cotta , Basil sorbet.
Chocolate , Almond , Cherry , Kirsch
Pistachio cake , Peaches
Samling Bread with Wood sorrel and smoked bacon Butters.