Medieval castle hotel, Langley Castle, has a new head chef at the pass, having appointed Norman Bradford – a chef who has worked in some of the region’s best-known restaurants and who came third in last year’s North East Chef of the Year competition.
Langley Castle

Using a variety of different culinary techniques, Norman Bradford – the new head chef at Langley Castle – brings perfectly constructed dishes to the dining table, utilising skills earned both at home and abroad. The innovative guinea fowl dish that earned him third place in the North East Chef of the Year contest in 2017, is now available to eat in the restaurant. Food lovers should keep a keen eye on Langley’s menus, which feature the wealth of local produce at Norman’s fingertips, both from the castle’s own grounds and the neighbouring landscape.


Roast Guinea Fowl, Ballotine of Leg, stuffed Morels, fresh Peas, White Bean & Truffle puree

(Serves 2)


2 Whole Guinea Fowls
100g Morels
2 Shallots
100g Fresh Peas
200g Butter Beans
10g Black Truffle
Teaspoon White Truffle Oil
300ml Chicken Stock
200ml Guinea Fowl Jus
100g Chicken Mousse
250g Butter
6 Garlic Cloves
100ml Cream
Pea Shoots
4 sprigs of Fresh Thyme


Remove legs from Guinea Fowl, bone out legs, stuff with the chicken mousse and roll in cling film to make ballotine, poach for approx. 25 minutes, or until it reaches a core temperature of 72 degrees.

Sear Guinea Fowl crowns on both sides until golden, stuff with thyme and garlic, then roast for 16 minutes.  Allow to rest for at least 5 mins.

For butter bean puree: Heat the beans in stock, add cream & white truffle oil, blend and then season to taste.

Stuff morels, blanch in boiling salted water for 3 mins.

Blanch the fresh peas in the boiling salted water left over from the stuffed morels for 1 minute.

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