Flavour of the ‘50s served with help from the past

Charlie Champion with one of the dishes from Menu 53

Charlie Champion with one of the dishes from Menu 53

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Recipes from 1953 have inspired a special menu to be created in the modern day.

A book filled with original, hand-written recipes was discovered in a St Annes charity shop for The Swallows, the head and neck cancer support group, after being donated.

Braised feather blade of beef, jardini�re vegetables and red wine jus, from Menu 53

Braised feather blade of beef, jardini�re vegetables and red wine jus, from Menu 53

Finding the book was filled with beautifully-handwritten recipes by a former Blackpool and The Fylde Catering College student, volunteers at the shop on The Crescent contacted Blackpool and The Fylde College and returned it to the catering department.

The college opened a new restaurant last year, Level 6, to train the next generation of chefs, sous chefs, hospitality staff and restaurant managers and owners.

When manager Amanda Sandy saw the recipe book, she was keen to create a modern day menu with current students – using the 1953 recipes as inspiration.

Amanda said: “The recipe book was a fantastic discovery and we wanted to celebrate the history and heritage of our ever-evolving training restaurant, with a special menu to mark the occasion.

1950s recipe book from Blackpool And Fylde College's Catering College was discovered at a St Annes charity shop

1950s recipe book from Blackpool And Fylde College's Catering College was discovered at a St Annes charity shop

“Menu 53 features dishes based on recipes from the original handwritten book, with a modern twist, as we honour both our past and our future.”

Menu 53 was created with level three catering students and featured dishes such as a rich local fish and shellfish stew, poached eggs and smoked salmon with Hollandaise sauce, braised feather blade of beef, paupiette of chicken with blue cheese and an assiette of desserts.

The menu was served for a special one-off event at the restaurant, bringing back a flavour of the 50s.

The original recipes included dishes such as roast quarter of mutton with onion sauce, served with boiled potatoes and dressed cabbage, with stewed apples and custard for dessert. Other options included baked rice pudding with jam sauce and Cambridge sausage vin-blanc.