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Lording it at Haigh Hall!
Monday 17th October, 2005

Lording it at Haigh Hall!
Haigh Hall

People from across the Wigan Borough and beyond are being invited to enjoy a noble feast within Wigan’s very own ‘jewel in the crown’.

As of Sunday 30th October, the doors of Haigh Hall will be opened to the general public for the first time ever on a regular basis, as Wigan Leisure and Culture Enterprises launch a traditional Sunday Carvery to whet the appetite.

Combining traditional Sunday values with a desire for quality, the hall’s new catering team will serve up a meal that offers a varied choice of freshly cooked meats with high quality fresh vegetables. Seated in the majestic Douglas Suite, the dining experience is enhanced by the Grade II Listed Hall’s spectacular views of the borough through the Douglas Valley and across to the Welsh Hills.

Gary Povall, Haigh Hall’s Catering Manager says, “Since my appointment over ten months ago, a lot of time, planning and investment have been spent in improving the quality and versatility of the catering operation. We are keen to provide a sumptuous meal in sophisticated surroundings and to continue improving the quality of the service being delivered at the Hall (pictured) to the general public of the Wigan Borough and surrounding areas.”

As well as bringing with him the invaluable experience of being former head chef at Royal Birkdale, where he on occasion cooked for Royalty, Gary will prepare food from locally sourced ingredients not only for quality and freshness but also in support of the local economy.

A family day at the Sunday Carvery can also be combined with a round of golf at the estate’s very own Golf Complex, which is one of the regions finest or a stroll through the 250-acres of country park and charming woodland.

The elegance of the location, combined with the quality of the food, will make the Sunday Carvery a popular addition to the estate’s many attractions.

The two-course Sunday Carvery at Haigh Hall will be available from Sunday 30th October priced at £9.95 for adults and £4.95 for children. Three course meals are available for £12.95 and booking is strongly recommended. To book a place please call 01942 832895 or for further information please see www.haighhall.net.

Example Menu for Sunday Carvery:

Starters
· Tomato & roasted red pepper soup dressed with basil oil
· Crescents of galia & canteloup melon with smoked salmon & prawns bound in a lime coconut & coriander mayonnaise
· Shallot and goats cheese tarte tatin nestling on a bed of ripped leaves and a balsamic reduction


Carvery
· Rib of Beef
· Loin of Pork
· Leg of lamb stuffed with fresh mint
· Turkey baked in sage butter
· Vegetarian options available


Dessert
· Fresh strawberry cream tower served on a sponge base accompanied by a cappuccino ice cream
· Sticky toffee pudding served hot with bourbon ice cream and treacle sauce



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