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Headingley Carnegie Stadium unveils new menus

One of the UK’s best loved sporting venues has unveiled a new fixtures list – prepared by its kitchen, not by its coaches.
Headingley Carnegie Stadium, St Michael’s Lane, Headingley, Leeds, is home to Yorkshire County Cricket Club and Leeds Rhinos rugby club and is also one of the county’s leading conference and event venues.
Now, as it prepares to welcome not just sports fans but business delegates and partygoers for the 2014 season, head chef Stef Butler has revealed a range of innovative new menus showcasing the best in local cuisine.

The menus, which will be served in each of the main function suites and the executive boxes on match and non-match days, offer a wide selection of dishes with an emphasis on locally sourced and Fairtrade and Rainforest Alliance ingredients.

Starters include soups, such as cream of white onion with crisp onion ribbons and leek and potato, with smoked garlic infused croute as well as wild mushroom and asparagus risotto with a parmesan crisp and Brussels pâté with walnut toast and red chicory.

Main courses include a selection of meat and fish dishes, such as baked cod loin with a tapenade crust of olives and sun blushed tomato, honey rubbed cutlet of Welsh lamb with crushed peas and minted bubble and squeak and paprika infused pork stroganoff with steamed rice, along with vegetarian dishes such as butternut and roast vegetable Wellington.

To round off their meals, diners can then choose from a selection of cheese or opt for a dessert such as apple and sultana tart and custard, chocolate brownie with vanilla bean ice cream and butterscotch sauce, or strawberry torte with passion fruit cream and strawberry compote.

Hospitality and events at the stadium are managed by The Headingley Experience, a division of leading UK events company Sodexo Prestige.

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