Food Hygiene Rating   Rated 5 out of 5 - Very Good
Tourism Awards Winner 07 / 08
Member of Food NW
Made in Lancashire
Taste Lancashire Highest Quality Assured
Taste Lancashire - Devoted to local food & drink
Member of Lancashire & Blackpool Tourist Board
Tourism Awards 2007 Highly Commended
  England's Northwest Tourism Awards 2007, Highly Commended Taste Lancashire Highest Quality Assured
Kwizeen Restaurant
Tel : 01253 290045
Cookery Demos


Kwizeen Cookery Demonstration

Saturday 16th July 2011

And Three Course Lunch £32.50 per person

To Book Call 01253 290045


Arrival 9.00 for 9.30am start

Serving Tea and Coffee


Demonstration Starts Prompt at 9.30am


Freshly Baked French Breads

Sticky Toffee Pudding

Smoked Salmon Soufflé

Spiced Peaches, Cheese and Herb Pate

Lemon and Garlic King Prawns (Beurre Blanc)

Tomato and Basil Fondue

Lancashire Cheese Soufflé Pancake

Hollandaise Sauce

Potato Rosti, Dauphiniose, Lyonnaise


10.45-11.00am Break for tea and coffee

And freshly baked biscuits


Easy Sweet Pastry

Chocolate Melt in the Middle Pudding

Butterscotch Sauce

Choux Pastry Swans,

Chocolate and Orange Mousse, Teadrop Chocolate Mould

Quick and Easy Posh Vegetables

Lamb Noisettes (Prepare and Cook)


Lunch served at 12.30. Finish around 2.00pm


Lunch Menu


Freshly Baked Bread Rolls


Smoked Salmon Soufflé, Hollandaise Sauce


Lamb Noisettes, Posh Vegetables,

Sweet Spiced Roast Potatoes,

Liquorice Sauce


Sticky Toffee Pudding, Butterscotch Sauce

Vanilla Bean Ice Cream




Individual Cookery Demonstration

Book Marco to have an individual practical cookery demonstration

£150.00 inc Vat


The cost of all food products are included



Smoked Salmon Cream Cheese Roulade, Caviar, Dill

Spiced Pig and Apple Mini Pies

Mixed Pimento and Goats Cheese Bruscetta’s, Tapenade (V)

Chicken Tikka Masala Filo Baskets





Seared Swordfish, Lemon Garlic Butter Morecambe Bay Shrimps

Lytham Wood Pigeon, Wilted Greens, Liquorice Sauce

Sweet Red Onion Tartlet, Lancashire Rarebit, Tomato Fondue

Goosnargh Duck and Foie Gras Parfait, Homemade Brioche

Crab Linguini, King Prawn, Seared Scallops, Parmesan Shavings


Main Courses

Stuffed Chicken, Cheese and Herb Pate,

Classic Risotto

Fillet of Beef Wellington

Sweet Roast Potatoes,

Rosti Potatoes

Cooking Different Vegetables

Basic Sauces



Chocolate Melt Puddings/Chocolate Sauce

Brandy Snaps

Spun Sugar

Fruit Soufflé’s

Carrot and Orange Sponge, Butterscotch Sauce

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