Seafood and Sparkling Wines of the World at The Inn, South Stainley
Previously The Red Lion, The Inn at South Stainley, Harrogate, is now part of the award-winning Seafood Pub Company and approaching its first birthday next month following a 6-month refurbishment and the addition of 12 luxury guest bedrooms last year.
Last weekend on Saturday 7th July, was the first gourmet event held by the gastropub, Seafood and Sparkling Wines of the World and was a full sell out! Following a sparkling wine and canape reception was a 5-course seafood menu including King Scallops with salsify, monks beard, blood orange and brown shrimps and Turbot with butter poached langoustines, rainbow chard and saffron potatoes.
Before dinner was served an impressive line up of a fish preparation demonstration, sparkling wine tastings and Yorkshire ethical caviar talk entertained the guests. Seafood expert Chris Neve filleted a 7kg North Sea cod landed into Scarborough and told nautical tales including the Seafood Pub Company family heritage, the family arriving into Grimsby back in 1850.
Sparkling wine tasting with master sommelier Kevin Rooney, 4 sparkling wines from around the world paired with each course, favourites of the evening included NV Vouvray Brut, Didier Champalou from the Loire Valley, France and also NV Classic Reserve, Hattingley Valley, a British sparkling wine.
John Addey, of KC ethical Yorkshire Caviar, shared their inspirational story in becoming the world’s leading ethical and sustainable caviar producer and shared their caviar with all on the evening’s menu.
General Manager Claire Quinn said “Our first foodie event had to be a seafood dinner, and for this to be a sellout and be such a great evening is everything we could have hoped for. It’s really special for us to showcase the wonderful producers we work with who are all so passionate about the quality of their produce. To have a full dinner to celebrate our heritage paired with sparkling wines from around the world was just as much of a treat for the team to host as the guests to enjoy.” Claire has worked in hospitality in the North Yorkshire and Harrogate area for 30 years.
Head Chef Lee Unthank said “The seafood dinner is the first of a series of gourmet dinners to come at The Inn. We were overwhelmed by the response from guests and have already begun planning our Beef Dinner which will include a full butchery demonstration and a game dinner for later in the year. We’re just as passionate about the quality of our meat and game as we are our seafood.”
Those that stayed the night enjoyed a full Yorkshire breakfast in the morning, with some even staying on for the Sunday roast which the pub is becoming highly regarded for.