Chef Shine at the Leverhulme Hotel’s Paesano restaurant with head chef, Richard Fox

Jul 21 2010 by Matt Hurst, Heswall News

RICHARD Fox delivered a confident performance in the latest round of Chef Shine at the Leverhulme Hotel’s Paesano restaurant.

Speaking after a successful service on Tuesday, the 24-year-old head chef said: “It was superb, it couldn’t have gone any better.

“The team did a fantastic job and I was happy with every single course.

“I wouldn’t change a thing.”

Charged with incorporating chocolate into a menu already packed with local flavours, guests were welcomed with a chocolate and nut infused cocktail before being guided through to the elegant dining space.

Wards’ scallops and Heswall Bay samphire took centre stage for the starter, which was packed with unusual flavours and bursting with freshness.

The main course didn’t disappoint either.

Due respect was paid to the quality of Grange Farm’s succulent beef fillet, married beautifully with the crunchy textures provided by he cabbage bed and smoked bacon potato cake.

And Richard’s guests certainly seemed to be tucking in with relish.

Margaret Kelly travelled with her family from Thingwall.

She said: “It was really nice, I loved it all.

“I just didn’t want the main course to end.”

Mark Kelly enjoyed the starter most.

He said: “It was a nice take on traditional fish and chips.

“It had a lovely feel and I thought it had a lot of different flavours.

“I was really happy with the scallops.”

Dessert was a luxurious twist on the old favourite, rice pudding.

Sharp, sweet, flavoursome raspberry sorbet topped the dish, made all the richer by the incorporation of the Chocolate Cellar’s white chocolate.

Mark Kelly said: “It was quite light.

“I expected it to be a bit stodgy but it was nice and light, I really enjoyed it.”

The meal was rounded off with an exquisite selection of chocolate truffles, fudges and the unusually tasty, fennel macaroons.

And Richard said it would mean “everything” to win.

He added: “I stack my cards high, but I don’t like to be too cocky.

“From start to finish it was smooth.

“I was pleased with everything that went out, it was beautiful.

“Everyone listened and from what I hear from the restaurant manager, the atmosphere was beautiful as well.

“It would mean everything to win, for the business, for me, just to prove what I’m doing is the right thing.”

WIRRAL Chefs Shine 2010 is supported by Wirral Council, the Mersey Partnership, Liverpool Community College, Wirral Met College and The Chocolate Cellar.