Highly regarded as one of Yorkshire’s finest dining spots, Horto (Latin for kitchen garden) at Rudding Park, recently awarded 3 AA Rosettes, uses seasonal ingredients from their own Kitchen Garden. The menu is dictated by nature, the skill of the gardener and the flair of the Chef Murray Wilson, a familiar face on the Yorkshire / Harrogate food scene.
Skill level 3 (1 simple to 5 being complex and challenging)
Apple Aged Soy – Serves 4
- 250g milk
- 1/4 tsp vanilla seeds
- 80g yolks
- 40g sugar
- 10g flour
- 10g cornflour
Bring the milk and vanilla to a simmer and set aside. In a mixer, cream the yolks and sugar together, then add the flour and cornflour. Bring the milk back to a simmer and slowly add to the yolk mixture. Transfer to a pan and cook slowly until thick, then chill.
- 175g softened butter
- 130g sugar
- 25g flour
- 175g ground almonds
- 2 eggs
- 175g Crème Pâtissière for apple cake
- 175g prepared weight apples, peeled and diced
In a stand mixer with paddle, cream the butter, sugar, flour, almond and eggs. Beat in the Crème Pâtissière then mix in the apple. Store in piping bags until required. Bake in moulds 3/4 full at 180C for 15-20 minutes.
Fudge Sauce with Aged Soy
- 100g butter
- 100g soft brown sugar
- 100g double cream
- 90g golden syrup
- 10g molasses or black treacle
- 1/4 vanilla pod, scraped
- 17g yuzu
- 17g aged soy
Combine all ingredients and bring to the boil. Simmer for 1 minute. Strain and serve on warm apple cake.
Enjoy a complimentary Slingsby Gin when dining in Horto at Rudding Park with the Luxury Restaurant Guide
Alternatively, why not dine in Horto, Rudding Parks fun, cool and edgy restaurant that started life as a pop-up and is fast becoming one of the hotels most popular dining destinations. Download the Luxury Restaurant Guide free app here to find all the best dining venues near you. Then follow steps to join club.