12 homestyle
The Bake District
Chef helps serve up best of local food
HOME COMFORTS: Peter
Sidwell says: "Our research
reinforced what we already knew
� people want simple, well
cooked comfort food that is truly
British"
T
HE 17th century Kings
Arms Hotel may be one of
the oldest establishments in
Keswick but its new menu
is providing a 21st Century taste
of the Lake District and Cumbria.
The hotel has worked closely
with local celebrity chef Peter
Sidwell from Good Taste to create
a new and exciting menu for the
Kings Arms � putting back the
authenticity into a British pub
menu and using as many local
ingredients as possible.
Guests will be able to enjoy a
taste of the Lakes in the cosy
surroundings of a real ale pub
serving favourites like potted
duck pate, fish in beer batter, and
pies with ingredients from around
the region.
Chicken and mushroom pie
C
HICKEN breast cooked in
a rich creamy leek and
tarragon sauce encased in
a buttery short crust
pastry. Makes one large family pie
or four individual pies.
Ingredients:
Pastry:
250g butter or margarine
500g plain flour
200ml water
Salt and pepper
Filling:
Chicken breast � three 6-7oz
Two large leeks
Fresh tarragon 1 tbsp
100g butter
100g plain flour
1 pt milk
1 tbsp of chicken stock paste
Method:
T
O make the pastry place the
flour, salt and pepper into a
bowl. Dice up the butter and
rub into the flour to make a bread
crumb type texture. Using a
The pies are proving a real
success with the shepherds pie
using Herdwick lamb and local
cheese, beef and ale pie made with
Jennings Cumberland beer and
cheese and leek pie made with
local Crofton cheese.
Peter said: "Our research
reinforced what we already knew
� people want simple, well cooked
comfort food that is truly British.
"We are lucky to have such high
quality ingredients from fells,
rivers and fields that are quite
untouched.
"That's why the local
ingredients taste so good, cooked
simply and done well. The
ingredients are so local that you
can taste a dish in the pub and
source the ingredients in Keswick
� you can take them home and
enjoy a taste of the Lakes again."
General manager, Gary Price,
said Keswick is the walking
capital of England and the Kings
Arms location is enviable.
He said: "Walkers really enjoy
staying with us � both famous
walking heroes and holiday
makers alike, because we know
how to look after them: great
breakfasts, packed lunches and
food to fuel the soul in the evening
after an exhilarating day out.
"Our new menu is a classic �
you won't find any curry, chilli or
pasta, just a menu full of Great
British dishes.
For more information about the
menu contact Gary Price at The
Kings Arms on 017687 72083.
spoon stir in the water a little at a
time until it forms a dough.
Transfer to a floured work
surface and shape into a firm ball
and leave to rest while you make
the filling.
Dice the chicken breasts and
season with salt and pepper. Heat
a large sauce pan with a little
olive oil then add the chicken.
Brown off the chicken on a low
heat. In a separate pan melt the
butter and add the flour. Cook out
the paste for a few minutes. Add
the milk a little at a time and keep
mixing with a whisk until thick.
Taste the sauce, if you can taste
flour then it is not fully cooked
out, continue to cook for a few
more minutes.
Chop the leeks into 2cm lengths
and place on a plate with salt,
pepper and a splash of water
cover with cling film and
microwave on full power for 3-4
mins until the leeks are tender.
Add the sauce to the chicken
pan so you get all the flavour from
the pan add some tarragon,
chicken stock paste and the leeks.
Split the pastry in half and roll
out to line the bottom of your pie.
Place the cooled pie filling into
the pie and roll out the other
pastry for the top.
Eggwash the edges and roll the
top onto the pie, cut round the
edges and crimp with your fingers
or the back of a fork. Have a final
taste to ensure it is right and then
leave to cool.
Spoon the mixture into pastry
lined dishes. Top with a disk of
pastry and crimp, then egg wash
with yolk only to get a deep colour
on the pastry.
Bake in a hot oven for 20 to 25
minutes until golden brown, serve
with local seasonal vegetables.
GIVING AWAY
SECRETS: Peter
Sidwell shares
one of his
recipes with
readers of
Homestyle

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