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Michelin starred Sharrow Bay launch food range into stores nationwide
Posted on 02/11/2009
 The thirteen times Michelin starred Sharrow Bay is launching a revolutionary new food range into retailers nationwide. The range which will be available in Lakeland, Booths and Harvey Nichols stores uses the culinary expertise of the world renowned Sharrow Bay by combining the finest Cumbrian and regional produce with recipes designed by the renowned Head Chefs Colin Akrigg and Mark Teasdale.
Available from October 19th this new range of soups (400g) and casseroles (500g) will be priced from £2.84 and £5.49. The range includes:
-Country Mushroom Soup (using the whitest of button mushrooms combined with double cream from cows grazed on the lush green pastures of Northumberland and Durham and more)
-Butternut Squash Soup (using fresh butternut squash and Scottish garlic, single cream from herds grazed on the prime grasslands of Northumberland and Durham and combined with curry powder and creamed coconut and more)
-Cumbrian Bacon & Country Vegetable Soup (using locally bred pork from Black Brow Farm)
-Cumbrian Pork, Apple & Cider Casserole (using locally bred pork combined with leeks, shallots, apple, wholegrain mustard, parsley, sage and more)
-Wild Highland Venison Casserole (using Wild Scottish Red Deer with red wine, ruby port, juniper berries and rosemary and more)
-Cumbrian Chicken and Wild Mushroom Fricassée (using Cumbrian chicken cooked to tender perfection, a medley of mushrooms and rich double cream from carefully husbanded local herbs and more).
*VIEW AND BUY SHARROW FOOD RANGE ONLINE*
This range provides the perfect complement to Sharrow Bay’s legendary Sticky Toffee and its hugely popular Chocolate and Ginger pudding. The desserts have been sold extensively throughout UK stores for several years and when combined with the new range provide a perfect 3-course gourmet option for under £6 in just a matter of minutes. Not only does the range use top Cumbrian produce designed by the regions most famous Michelin starred chefs but it also provides a new range of sustainable food by eliminating both refrigeration and waste, ensuring that the journey to your table minimises both energy consumption and C02 emissions.
*VIEW AND BUY SHARROW PUDDINGS ONLINE*
Wendy Miranda the Customer Ambassador of Lakeland, the company renowned for its creative solutions and pioneering products, commented ‘I love to cook from scratch but I don't always have the time. I think these are really innovative products. They taste fantastic, tie in with local produce and help reduce food wastage.’
Importantly the food philosophy of Sharrow Bay transcends each element of the new food range, especially when it comes to using local suppliers. Long before it was fashionable to do so, Sharrow Bay insisted on sourcing the ingredients for its renowned kitchens locally. Many have come to understand this wisdom, but few have a better record of coming to know and support the farmers, growers and producers of the glorious part of the country; the Lake District, the food larder of Britain.
Sharrow Bay’s presence away from the actual hotel has been vast. To date there have been two takeovers of the Harvey Nichols restaurant in London where Sharrow Bay’s Head Chef Mark Teasdale has brought a taste of Cumbria to city diners. In addition Sharrow Bay’s legendary Sticky Toffee Pudding has been sold extensively throughout the UK for several years now proving a firm Christmas favourite. Celebrity endorsers of the hotel include regular guests such as Barbra Streisand, Michel Roux and Kevin Keegan. Colin Akrigg, Head Chef of Sharrow Bay commented: ‘This extension of Sharrow Bay into many cities up and down the UK allows more people to enjoy what I have come to love over the many years- good British food made with heart and soul’.
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