Wirral Chef of the Year: Kane Dickinson’s menu

STARTER

Capra goat’s cheese and beetroot vinaigrette with set Wirral honey.

MAIN COURSE

Rack of Hesketh Bank salt marsh lamb, broad bean puree, horseradish Cheshire potato hash brown and Claremont asparagus with a red wine reduction.

DESSERT

Elderflower and sparkling wine jelly with Claremont berries and rose sorbet

Wirral Chef of the Year 2011: An at-a-glance look at the chefs taking part in the 2011 Wirral Chef of the Year contest .... and their dishes

May 31 2011