The team from the Lake District’s Michelin-starred Sharrow Bay hotel is moving to Harvey Nichols' Fifth Floor restaurant during British Food Fortnight.
Head chefs Colin Akrigg and Mark Teasdale will be joining Fifth Floor executive chef Jonas Karlsson in the Harvey Nichols kitchens.
The collaboration coincides with the Fifth Floor restaurant celebrating 16 years in business and Von Essen’s Sharrow Bay’s 60th anniversary.
The partnership will start on Thursday 25 September and will run until Thursday 2 October and will feature the best of Cumbrian produce.
The Sharrow Bay chefs have created a six-course tasting dinner menu which features a selection of their signature dishes, including the well-known Sticky Toffee Pudding.
The tasting menu is priced at £55, while the Sharrow Bay Market Menu will be available at lunchtime for £19.50 for two courses and £24.50 for three.
Sharrow Bay’s award-winning sommelier Nicolas Chieze will also work with the Harvey Nichols team of sommeliers and wine buyers to select the accompanying wines.
The Sharrow Bay hotel in the Lake District was a founding member of hotel consortium Relais and Chateaux’s UK chapter.
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By Gemma Sharkey
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