DEVILS DO CARE!

Red devils from Sheffield's Rutland Hotel put their walking boots on to raise vital funds for their adopted charity NeuroCare.

Their sponsored November Firewalk over 20 feet of burning coals raised £600 for the charity, which supports the Neurosciences Department at the Royal Hallamshire Hospital.
Pictured in their 'red hot' outfits, provided by hotel customers Smiffys of Gainsborough, are, from the left, Rutland Head Chef Jason Horton, Group Sales Manager Katey Dent and Hotel Manager Kirsty Butterfield; Vaughan Ball from Blaze, Event Manager Sarah Hamilton, Financial Controller Anne Roper, and the hotel's managing director Craig Dowie.

Earlier this year The Rutland handed over a cheque to NeuroCare for £3,600 after guests donated £1 each from their bills.

Katey Dent, sales manager at the Rutland, said: "It was an experience of a lifetime, and all for a great cause. NeuroCare is close to our hearts. Not only are we located next door to the Royal Hallamshire Hospital where many of the great things they do actually happen, but many patients and families stay at our hotel when undergoing surgery."

PIE'S THE LIMIT FOR CAROL

Pic: (L to R) Rutland Hotel Sheffield Head Chef Jason Horton with competition winner Carol Burkay sampling the Leavygreave Pie

The pie's the limit for Sheffield's Carol Burkay, whose culinary skills have won her a cooking competition organised by the city's Rutland Hotel.

The Rutland challenged budding chefs to create a new signature dish using the locally produced Henderson's Relish as the key ingredient, and it was Carol whose recipe tantalised the judges' taste buds the most.

She was invited into the Rutland kitchens to make her Leavygreave Pie - which takes its name from the home of the famous Henderson’s Relish located on Leavygreave Road in Sheffield - for head chef Jason Horton, who has now added it to the hotel's traditional 'Yorkshire Six' menu of winter warmers.

Carol, who married recently, won a stay in the hotel's exclusive Hurlstone Suite with dinner for two and Champagne on arrival, and to make her prize even more tasty, Henderson's also donated a special gift box.

"It was great fun showing Jason how to make the pie. It's my Sheffield take on Cowboy Pie - a good hearty dish for a cold winter's night," she smiled.

Chef Jason, pictured with the proud winner, said: "Carol's Leavygreave Pie is already proving a winner. The world-famous Henderson's Relish is synonymous with Yorkshire, which is why we were keen to include a Henderson's based dish on our menu. It's another example of The Rutland's commitment to local produce and local suppliers."

~ LEAVYGREAVE PIE ~
By Carol Burkay


500 grms Steak Mince
1 large chopped onoion
1pt Beef Stock (using 2 x stock cubes)
1 large tin Heinz Baked Beans
4 tablespoons Henderson’s Relish
750 grms Potatoes - peeled and cubed
Butter
Milk
Salt & Pepper to taste
1oz Grated Cheese
Hendersons Relish Crisps - crushed


Method:

1. Cook mince and onion in beef stock. Drain.

2. Boil and mash potatoes adding butter, milk and seasoning

3. Add baked beans and Henderson’s relish to mince.
Place in an oven proof dish.

4. Place mashed potatoes on top of mince smoothing over top.

5. Add grated cheese on top of potatoes and grill until golden and melted.

6. Sprinkle Hendersons Relish crisps on top for an au gratin finish.

7. Serve hot on its own or with vegetables.