Fairground food inspires Graham

Graham Lloyd-  Lancashire Hotshots
Graham Lloyd- Lancashire Hotshots
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Blackpool and the Fylde’s seaside fun and fairground spirit has inspired the menu for the launch of Lancashire and Blackpool Tourist Board’s (LBTB’s) latest run of Lancashire HotShot nights.

Twenty two year old Graham Lloyd, sous chef at Michelin Bib Gourmand and Taste Lancashire Highest Quality Assured restaurant Twelve in Thornton, will take over the kitchen on Wednesday August 24 as part of the tourist board’s prestigious young chef initiative.

Graham has been working at Twelve for the last four years and trained at Blackpool & The Fylde College.

Along with his parents and younger sister, Graham was part of a travelling circus until the age of 10 and has drawn on his childhood experiences to create a menu featuring treats such as savoury popcorn canapés and fairground attraction desserts with toffee apples and marshmallows.

He said: “I’m really pleased to be taking part in the Lancashire Hotshots programme, it’s a great opportunity to lead the team and create a special menu for the evening.

“I’ve been working at Twelve for the last four years and I’ve learned a lot working alongside Paul Moss and Caroline Upton.

“I always knew I wanted a career in catering when we made apple crumble at school and by the time I’d got home, I’d finished it off!”

Graham’s HotShot menu will be available on Wednesday August 24 from 6.30pm at £20 per person. To book call Twelve Restaurant & Lounge Bar on (01253) 821212. Early booking is advised.

The Lancashire HotShots programme was developed by Lancashire and Blackpool Tourist Board to help raise the profile of new talent working in the Lancashire food industry. It provides young chefs with the opportunity to take over the running of their restaurant for one night – under the watchful eye of their mentor Head Chef or Chef/Patron.

This non-competitive environment allows the Lancashire HotShot to create their own menu and members of the public the chance to be amongst the first to spot a culinary rising star.