dental practice July 2009
Martin Harrison
www.dental-practice.org
Food by Breda Murphy
W
HEN a new restaurant suppliers and really good staff to team led by the wonderful Helen carrot
venture starts, you groan support you. Whittaker as front-of-house. Since marmalade;
under the expectation that it Breda researched the market well. starting this venture, Breda has worked Vegetable
will be indifferent, not live up to the She found premises in the pretty and with Gareth Bevan as Head Chef, a caponata baked
hype, or that the well known chef will well heeled village of Whalley, previous winner of Young Chef of the in a flour
just be a name on the menu, re-living recognised that it’s no use attracting Year, and who first trained under tortilla, with
past glories, not hands-on. diners just the once, so set in train the Breda at The Inn at Whitewell. dressed leaves,
Breda Murphy has an impeccable successful formula of providing Of course the real asset of Breda’s is confit tomato
pedigree. She was both trained and lunches with a daily changing menu as Breda. Not only does she cook and jalapeno
then taught at the famous and world well as operating a delicatessen that extremely well, but has that soft Irish jelly.
renowned Ballymaloe Cookery School supplies ready prepared meals to take charm that enables her to converse Desserts
in her native Ireland under Darina away, dishes from the menu and a wide with each of the diners, making really come
Allen. Later she became Head Chef of selection of home-produced cakes, everyone feel really welcome. into their own with talented pastry chef
The Inn at Whitewell for six years, in desserts, jams, jellies and chutneys. The food is modern British but with Rebecca Booth producing Pink
one of the loveliest settings of any We were first invited by friends the some influences from Asia. As with grapefruit posset with shortbread
hostelry. week she opened in 2006. The food many of the best restaurants, the biscuit; Cherry and almond tart with
Overlooking the river Hodder and was of course excellent, but in those produce is sourced locally, and with homemade Black Forest ice cream and
situated within the beauty of the Forest first few days the administration was the bounties of Lancashire and Dark chocolate and orange cheesecake
of Bowland, this rather grand inn was somewhat frantic as everyone settled Yorkshire on the doorstep the with a spiced mascarpone.
originally a manor house in the 1300s, into their roles. With some places you ingredients are top-notch. After all of that, we struggle to meet
the base for royal hunting parties. This just know the chaos will remain. Breda Recently we at DentalPlus have the afternoon schedule of presentations
gem is still in the estate of the Duchy was different: it was apparent that she taken to holding our away-day and discussions before more biscuits,
of Lancaster and it was from here that was very much in control of every business meetings at Breda’s. She cakes, scones, jam, clotted cream and
she collected her first batch of local, aspect of the dining experience and opens the doors early for us, providing tea arrive. I am happy to report that
national and international awards. didn’t want anyone to leave a full English breakfast, complete with our expenses claim is very modest. Not
All chefs eventually want to run their disappointed. local dry cured bacon, day-old free a good training ground for wannabe
own restaurant. Not all are cut out for The frenzy settled down very range eggs, famous sausages from MPs.
it. It’s not sufficient just to be able to quickly, and the army of friends drafted Farnsworth of Whalley, Bury black Breda is delightful, charming and
cook well. It is vital that you surround
2139Fil Quarter ad 12/9
in to help with the opening rush were
/07 5:01 PM Page 4
pudding, and Yorkshire farls. very talented as recognised by the
yourself with a network of local replaced with a small and dedicated Our meetings are then turbo- recent award of the “Lancashire Life,
charged affairs where we manage to Casual Dining Restaurant of the Year”.
get through the business of the • www.foodbybredamurphy.com
morning in order to present ourselves
FILPIN
for the pleasures of lunch. Freshly-
Martin Harrison
made bread; starters of Pea and ham
restoration retention system
is managing
risotto with buttered artichokes and
director of
parsley oil; Sage crusted belly pork,
DentalPlus, a
Better by design
celeriac Waldorf with a cider raisin
dental practice
dressing; Ballymaloe chicken liver pâté
management
with Cumberland sauce.
software
99.8% pure titanium
easier
Mains selection from Breda’s Fish
development company. He has
Pie with poached haddock and salmon
extensive knowledge of specialist
Self-shears first time,
flaked into a creamy sauce with prawns
catering, and personally knows
every time
topped with champ potato and
many of the top chefs around the
Lancashire cheese; Herb roasted
world from the finest hotels and
Self-threading, faster
chump of lamb with crispy potato
restaurants.
self-aligning shaft
cubes, minted flageolet beans and
Long and slim
safer
Charity skydive raises over £4000
Unique ‘retentive’ ON Saturday June 13, eight members of the A-dec Dental UK team travelled to
thread Hinton Airfield in Northamptonshire for a charity skydive to raise money for
Bridge2Aid, the dental charity which is working in the Mwanza region of
Easy to bend after
stronger
Tanzania. A-dec is a long-time friend of Bridge2Aid, having supported the charity
insertion
over the last five years through promotion, fundraising and providing equipment.
The skydive has raised over £4000 so far, and A-dec reports that donations are
still coming in.
Tracey McCulloch and Ciaran Hynes were the first to go up; they ascended to
13,000ft and exited the aeroplane accelerating into a 120mph descent, covering
each thousand feet in approximately five seconds. Pete Marsh, Andrew Bailey,
Charlotte Cligg, Stacey Roberts, Dave Robinson and Helen Andrews also jumped
with the support of the rest of the team. A-dec sales and marketing co-ordinator,
Circle 115 on enquiry card
Charlotte Cligg, said the day was a great success both for fundraising and as a
team event: “The atmosphere before and after the jump was electric and
Old Police Station, Chipping Campden, Gloucester. GL55 6HB
everyone’s adrenaline-fuelled excitement really was infectious. It was an amazing
Tel: +44 (0)845 009 9790 Email: info@filhol.com www.filhol.com
day and hopefully we can do something similar in the future.”
28
DP July 09 28-33,37.indd 28 24/6/09 14:11:57
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