Lancashire Life Luncheon - Hurlston Hall, Scarisbrick
PUBLISHED: 09:37 26 October 2017 | UPDATED: 10:45 26 October 2017
Family is at the core of Hurlston Hall in Scarisbrick, and it’s something reflected in the menu of its new restaurant, writes Rebekka O’Grady.
Hurlston Hall Lunch
Hurlston Fishcake in our own tartar sauce, dressed peas
Duo of lamb, red cabbage, new season carrots, red currant jus
Apple and bramble crumble with vanilla ice-cream
Head chef, Paul Jobling (left) and team: Thomas Elson, Graham Dunne (Sous Chef), Ryan Finch and Ben Gardner
Stephanie Gormally, Aoife O'Brien and Sue Darbyshire
Tim and Annie Brownhill with Louise Doyle
Dave Wilkinson with Claire Newland and Aoife O'Brien
Rachel Smith, Nicola Johnson, Andrew Chesworth-Wigger and Carol Silcock
Steve Molloy, Suzanne Caldecott, Malcolm Sykes, Angie Tregent and Tayo Akingbehin
Lesley Rothwell and Jackie Croft
Aoife O'Brien, Sean Gibney and Katie Givens-Wilson
Lancashire Life's Andrew Bellamy with Janet Armstrong (left) and Belinda Roskell
Lynn Lloyd with Joan Warnock, Vera Williams and Jacqui Newton
Aoife O'Brien with Helen Graham and Serena Silcock-Prince
Laurie Spencer with Sam Marshall and Paul Spencer
Sue Darbyshire, Valerie Short, Irene Barry and Stephanie Gormally
Canapes during the reception
Sally Wood, Suzanna Smith, Tom Gill and Davina Gill
Andrew Chesworth-Wigger with Colette McEvoy and Lynne Cotter
Singer, Stephen McNally
Lancashire Life's Stephen Boonham (centre) with James and Alastair Richardson
Emma Hyslop with LindaSavage and Louise Doyle of Lancashire Life
Brian and Lilian McCluskey
Sue Greene and Yvonne Cotter
Joanne Brash and Matthew Rycraft
Zaidha and Pervez Roscoe with Aoife O'Brien
Hurlston Hall restaurant team: Alice Wylie, Aidan Gardner, Lizzie Nutter, Amy Carr, Suzanna Smith, Andrew McCallum (Restaurant Manager), Val Scanlon, Jasmine Rawsthorne, Kate Farrell and Catherine Simmonds
The Scullery Restaurant
The Scullery Restaurant
‘There’s a lot of love, passion and time that has been invested into Hurlston Hall. It’s a real family business that is close to our hearts,’ said Andrew Chessworth-Wigger. He and his wife Aoife O’Brien have been the proprietors of the country club and golf resort in Scarisbrick since their family acquired it in 2007. ‘If we can make a profit, then that’s great, but ultimately we just want to put a smile on the faces of people who come here.’
For the past ten years they have been striving to create a destination focused on quality and high standards, with a recent £2.5 million redevelopment programme resulting in new event space, improved facilities for golf members and a beautiful new restaurant, The Scullery, which was the location for our latest Lancashire Life lunch.
The former clubhouse has undergone a complete renovation into an open yet intimate food destination. Cosy booths look out onto panoramic views of the golf course, and the interior is chic but still has a country feel. There is an open kitchen is at its heart, which features an impressive Valoriani pizza oven imported from Tuscany, and you can’t help but watch head chef Paul Jobbling and his brigade busy at work.
‘With an open kitchen, there’s nowhere to hide. It’s all cooked in front of the customers,’ said Paul, who joined the team in summer 2016 after previously working at 5* hotels. ‘It has that element of accessibility where I can speak with diners. Andrew and Aoife are really focused on family dining and I’ve tried to reflect that in the menu too.’
Every ingredient used is from local suppliers, as well as the wine and flowers, a conscious effort by both Paul and the owners to tie into their ethos of keeping things in the family.
After guests enjoyed glasses of Joseph Perrier Cuvee Royal Brut champagne with canapés in the event space, we took our seats for the first course.
The Hurlston fishcake was deliciously moist but not soggy; a perfect crispy outer shell held the flavoursome smoked haddock, prawns and salmon together. Paired with the homemade tartar sauce and dressed peas, it added the right amount of tang.
Each of the dishes served at the lunch are already on the current Scullery menu or will be featured on the new autumn/winter offering in a few weeks time – and I suspect the duo of lamb will have many people hurrying back for more.
Two succulent chops gave us diners the option of something a little more refined but the delicious lamb hash was real comfort food. A nostalgic bite of the past, it reminded you of something your mum would make on a winter evening.
The meat was served with new season carrots, red cabbage and a red currant jus.
Rounding off the autumnal themed lunch was a classic dessert, apple and bramble crumble.
Topped with scrumptious vanilla ice cream, the filling of the crumble was not too sweet or too tart, and reasonable sized portions of fruit gave an element of texture to the indulgent pudding.
There’s a sign hanging above the open kitchen that reads ‘for the good times.’ If every meal at The Scullery is as wonderful as this one, then I am certain that there are many more good times on the way at Hurlston Hall.
Hurlston Hall Hurlston Lane, Scarisbrick, L40 8HB
Tel: 01704 840 400, www.hurlstonhall.co.uk