I attended the White Hart Chef Collaboration dinner, where the venue's head chef, Nathan Sidebottom, teamed up with the head chef at The Pack Horse at Hayfield, Luke Payne and it was easily the best food I've ever eaten.
The evening consisted of a seven-course dinner served up in a joint effort from the two award-winning chefs.
The White Hart has been recognised with prestigious awards, such as receiving two rosettes for its restaurant and two gold stars for its bedrooms in the coveted AA guide last June.
The restaurant has also been named in the Michelin Guide for two years running, with the world-renowned guide saying: "The appealing menu has a British heart and global influences."
Similarly, The Pack Horse, over in Hayfield, made it into the Estrella Guide's top 50 gastropubs in the UK for two years in a row, securing the 19th place earlier this year.
Adding to this, it was also named in the Michelin Guide, stating: "Real ales and weekly quiz nights help this traditional stone pub to remain a true village local."
The evening, on July 23, began with guests arriving at around 6.45pm and enjoying time to mingle before the service.
Guests were then led through to the White Hart's stunning Pavilion, with the glass and stone walls and warming fireplace creating a cosy and welcoming atmosphere.
Various canapes were then served accompanied by hearty, home-baked bread and seasoned butter.
The first course, mackerel with gooseberry, elderflower and a ranch sauce was perfection on a plate.
The smoky, meaty flavour profile of the mackerel contrasted pleasantly with the sweet and acidic taste of the gooseberry cutting through and softened with the delicate underline of elderflower.
The mackerel itself fell right apart, melting on the tongue amazingly.
Next was duck with cabbage and cherry hoisin- which I was apprehensive about as I'm usually not one to enjoy hoisin sauce, but this was a lovely, sweet addition to the plate which was welcomed.
The duck was tender and flavourful, coated in a crispy coating which made for a truly nice contrast to the softness of the meat.
The cabbage was in a subtle slaw along with carrots and onion adding a freshened flavour to the dish.
After this we were treated to halibut with leek, mushroom and truffle.
The dish blended beautifully with a sweet dressing on the plate and a smooth mushroom mousse and a thin leek placed delicately in the centre of the plate.
Other dishes in the menu included a black pudding and pork wellington, with a glowing golden pastry and the pork featuring a perfect hint of pink in the centre.
As Chef Luke Payne sliced through the wellington, the meaty juices trickled down, proving just how well-cooked the meat was.
After the wellington, was strawberry, yoghurt and pink peppercorns in a beautifully displayed arrangement.
Finally, the Pack Horse's signature dessert- salted caramel tart with pistachio Chantilly making for an amazing finisher.
The White Hart's Nathan Sidebottom is from Oldham himself, and attended Tameside College before securing an apprenticeship at the White Hart when he was just 18 years old.
Nathan then went on to work under two Michelin-starred chef, Daniel Clifford in his restaurant, Midsummer House in Cambridge for over two years.
He then returned to the White Hart and quickly worked his way up to head chef.
He said: "We like to do these events once every three months.
"It's great to have other chefs in the industry who love food, because I always get a little bit of inspiration off them and hopefully that's reciprocated."
The Pack Horse's Luke Payne is from Kent and owns the restaurant as well as being head chef.
Luke is self-taught and fell in love with cooking during his university studies and first worked as a chef in his local pub, which he said was just a chain pub.
He left his local as he said the cooking he did there wasn't the type he wanted to pursue and by chance, he saw The Pack Horse advertising for someone to run the pub and decided to take it on.
He said: "I think it's just great that chefs can do this now.
"I think there's not this sort of bravado and ego anymore- it's about sharing our passion and knowledge for what we do and not any conflict which was the way about 30 years ago.
"It's nice to see two very different styles, of what is essentially pub food done in completely different ways- coming together for a night."
The White Hart is owned by Charlie Brierley- whose father is former Latics chairman, David Brierley- who was in attendance with his family.
The wider staff also completed their first accompanying wine flight since the team member who managed them left, and the drinks looked gorgeous.
While I couldn't try them myself, as I was driving, the Gooseberry spritz served with the mackerel looked especially elegant.
The waiting and bar team provided an organised and relaxed service throughout the evening with a great team spirit and smiles on their faces.
With fairy lights wrapped around the exposed wooden beams and soft spotlights, the pavilion room is a gorgeously decorated venue.
Overall, the evening ran smoothly with, each course served after a short rest period and the tables set in an elegant and classy way.
Behind the scenes in the kitchen, the chefs worked together smoothly in a calm and collected atmosphere, showing their professionalism and joy for there work at all times.
After the event, Nathan said he was 'ready to do it all again'.
The White Hart is on Stockport Road in Lydgate, Shaw with this event priced at £70pp and a further £35pp for the wine flight.
The next collaboration dinner hasn't been announced yet, but keep an eye on their website for it at thewhitehart.co.uk
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