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Cooking up a storm at Foodies Festival Christmas

18th November 2015

Categories: News

Murray Wilson, head chef at independent restaurant Norse in Harrogate, will cook up a storm with his  Yorkshire Woodpigeon, organic savoy, smoked pork, hazelnut, bilberry chutney and ‘BBQ’ sauce.


Located within Baltzersen’s, a café offering traditional Scandinavian-inspired dishes by day, Norse only opens in the evenings, serving an innovative, contemporary menu inspired by the Nordic heritage of owner Paul Rawlinson.


Murray, a former Masterchef ‘The Professionals’ finalist, previously worked at Claridges, as well as the Michelin-starred ‘The Yorke Arms’ at Ramsgill before Norse. His cooking uses the freshest in-season local produce given a unique Scandi twist.


He recently fought off stiff competition to win the  Chef of the Year award at Destination Harrogate’s annual Harrogate Hospitality Awards and has previously featured as ‘One to Watch’ in Waitrose Kitchen magazine.


Norse has recently been nominated in the Yorkshire Life Awards in the Best Newcomer category.

If you want to try and recreate Murray's wood pigeon dish, the recipe is below.

Make sure you enter our competition to be in with a chance of winning one of three pairs of VIP tickets to Foodies Festival Christmas

Pigeon, cabbage, bilberry chutney, bbq sauce


Remove the breasts and wings from the pigeon and grill the bones over hot coals, cover with veal stock in a pan, 2 sprigs thyme and 2 juniper berries. Simmer for 30 minutes then strain. Set aside until ready to serve


Remove the outer leaves from the savoy cabbage, cut into 6 equal wedges and steam until just cooked and holding its shape.  Pan sear in smoked pork fat or foaming butter.

Bilberry chutney

500g bilberries
1 shallot, diced
1 garlic clove, diced
1/2 teaspoon all spice
zest of one orange
75g sugar
75g sherry vinegar

Sweat the shallot and garlic in a little oil until tender, add the remaining ingredients and simmer until thick.

To serve sear the pigeon breasts in butter, rest well and serve the sauce in a separate jug with a touch of hazelnut oil.

Wood pigeon

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