We were recently invited to an event at Grosvenor Casino in Salford, Manchester to meet up with two local food Celebrities, Angellica Bell and Sophie Faldo to enjoy a fabulous three course meal prepared by both of them. Angellica Bell, a mum of two (married to Michael Underwood) is popularly known as a British television and radio presenter, best known for her roles on The One Show and for winning the 2017 series of Celebrity MasterChef. Sophie Faldo famously known for winning the 2017 Great British Bake Off is a ski instructer with the British Army and currently training to be a stunt woman and also works as trainee pastry chef at the Michelin-starred Glasshouse restaurant in Kew.
We were excited to be at the event as both of us were fans of the popular cooking and baking show. Upon arrival, we were ushered to the drinks reception and next escorted to the event room which was beautifully decorated and had a great ambiance. We had a lovely apron on each of our chairs as sourvenir to take home.
The room accomodated about 70 guests and we were seated at the press / blogger table. We always enjoy events like this as we get the chance to meet other bloggers. Before the event started, we also managed to get some sneak peek shots with both Angellica and Sophie who were extremely chatty and friendly.
The event was organised for a selected few of Grosvenor’s Casino customers for their support to the casino (which we thought was a great gesture). Although, both the Chefs had been tirelessly preparing the dishes for a couple of days, they still had a big smile on their faces and came out to say Hello to everyone after which they introduced the dishes which we were going to have that night.
Angellica prepared both the starter and main course while Sophie prepared the dessert. For starters, we were served Grilled Crottin de Chavignol goats cheese. The starter tasted amazing! The flavours of the ingredients complemented each other really well. Angellica has been kind to share her recipe of the dish if you would like to recreate it at home.
Grilled Crottin de Chavignol goats cheese
(Radicchio, baby beetroot, green pesto, purple sprouting, basil, toasted pine nuts & balsamic glaze)
1x Crottin goats cheese
1/6 radicchio wedge
1 x baby beetroot
1 x 30g green pesto
5 pieces micro purple basil
5g toasted pine nuts
10 ml balsamic glaze.
5ml olive oil
1. Cut radicchio in 1/6 wedges, char grill to until bar marked
2. Cook beetroot in boiling salted water, cool and peel, cut into 1/4s
3. Toast pine nuts under salamander until golden
4. Cut the top and bottom rind of the goat’s cheese of place on a tray and grill under salamander until the top is golden brown and soft.
1.Using a shallow pasta bowl, place radicchio in the centre, dress with green pesto, season with ground black pepper.
2. place grilled cheese on the radicchio and scatter pine nuts and purple basil over.
3. garnish with baby beetroot, drizzle with balsamic glaze, green pesto & olive oil.
Here’s a photo of Angellica Bell preparing her main course meal.
For mains we were served succulent slow braised rump of lamb. The lamb was melt in the mouth and the jus was just smooth and velvety. Each of the dish which was served was paired with an accompanying wine. Angellica also shares her recipe for this dish below if you would like to give it a go.
Slow braised rump of Lamb
(celeriac purée, sautéed cavolo nero & woodland mushrooms)
1 x 8oz. lamb rump
50g mirepoix (diced carrots, celery, leeks, onions, 1 bay leaf)
2 cloves garlic
100ml white wine
1 tea spoon red currant jelly
Salt and pepper
10ml rape seed oil
200ml lamb stock
1 x celeriac
20ml double cream
30 g butter
150g cavolo nero
100g mixed wild mushrooms,
10g finely chopped shallots
1.Season lamb rump with salt and pepper, in hot thick based pan add rape seed oil and seal lamb, remove and set aside, add mirepoix and garlic, fry until golden brown.
2. Add the lamb back to the pot, deglaze with white wine, reduce by half, add lamb stock and red currant jelly, bring to the boil, add rosemary cover with heavy lid.
3. Cook in the oven for 2 hrs @160c until the lamb is tender and soft, remove lamb and rest for 15minutes, pass the cooking sauce through a sieve back into a sauce and reduce by half, check seasoning. Add lamb back to the sauce and simmer for 5 minutes.
4. Celeriac-Peel and boil in salted water, when cooked drain and leave to stand for 10 minutes until dry, using food processor, puree until smooth, add double cream, salt and pepper and 5g butter. Set aside to reheat on service.
5.Wash and cut cavolo nero into chiffonade (fine strips) blanch in boiling salted water, drain and dry. To serve sauté with butter and season.
6. Wild mushrooms- clean all mud from the mushrooms, cut to bite size pieces.
7. In a thick based frying pan add butter, garlic and chopped shallots, cook until soft add mushrooms and fry on high heat until soft, add salt and pepper.
1. Place celeriac puree in the centre of a large plate, top with the sautéed cavolo nero.
2. Place lamp rump on top, drizzle sauce over and around the plate.
3. Finally scatter mushrooms over the top, garnish with fresh rosemary leaves
Here’s Sophie preparing her dessert which was also gorgeous! She served a Pave glazed Tarte Tatin, gingerbread mascarpone cream sable crumb, green apple gel and frosted almonds.
There was also a Q&A with both chefs, where they chatted to about what they have been up to since the show ended. They also shared some juicy information on what it was like to be on two of the nation’s most famous cooking shows.
Here is the showstopping Oriental inspired three-tier cake which Sophie baked for the post-dinner charity auction, with all proceeds going to Carers Trust. She raised £120 during the bidding. The top tiers was a lemon cake with lemon buttercream while the bottom tier was a chocolate cake with chocolate ganache filling.
We had a fabulous time meeting two of UK’s most loved celebrities from the most watched show and getting a quick look inside the Grosvenor Casino. To top it all, we came home with an authographed apron and lots of good memories of the day. Thank you to the team at Grosvenor Casino Salford for hosting us.
Read more : Archie’s Food Review in Manchester
About Grosvenor Casinos
Grosvenor Casinos is part of The Rank Group Plc, a leading European gaming business, based in the UK and listed on the London Stock Exchange. Grosvenor Casinos is the largest UK casino operator with 53 casinos nationwide and Mecca Bingo, the UK’s leading bingo operator.
Where is Grosvenor Casino in Salford?
5 Derwent St
Salford M5 4SW