Launched in September 2015, the Food Porn Awards™ saw over 250 restaurants and eateries take up the challenge and submitted their entries.
Finalists then went head-to-head at the cook-offs and winners were announced in March 2016. Free to enter, the awards are based solely on mutual publicity for the region's food community. With wide regional press coverage, 600k+ Facebook impressions, 430k+ users reached, 500k+ tweet impressions and 700+ mentions, publicity through the Northern Restaurant & Bar Show and wide distribution of video content & stunning imagery, there was no doubt that this was achieved…
Chilled lobster meat dressed in a light Japanese mayonnaise, drenched in lemon & garlic butter sauce, served in a toasted brioche bun.
Introducing the Sapporo sushi platter. This artfully arranged selection of signature sushi and gyoza dishes includes delights ranging from classic California rolls to crispy gyoza dumplings, sure to tickle the tastebuds of any Asian food-lover.
A moist, chocolate sponge layer cake with rich chocolate buttercream, oozing lashings of salted caramel.
A fresh, whole chargrilled lobster served alongside one of Manzo’s famous homemade 6oz burgers. Garnished, of course, with chunky chips. An indulgence our customers tell us they crave!
'Taste of the Sea' showcases the very best flavours of the sea. Hand dived scallops, razor clams, brown shrimp, surf clams and cockles on edible sand with sea vegetables and foam.
A smorgasbord of carefully crafted delights including mixed olives, houmous, scotch egg with piccalilli, pomegranate & minted pearl couscous and coronation chicken served up with a Turkish flatbread.
Oozing Lancashire cheese bonbons studded with house pickled onion, fancy Dan beetroot and balsamic.
A slow cooked, British beef long rib slab, glazed with smoked paprika and honey. Served with proper chips, green beans and a bearnaise sauce.
'Tomahawk Steak' - A huge 1.2kg of the finest 100% pure bred, grass fed, Limousin bone-in ribeye. This full-flavoured cut is served up with house-cut chips, French beans, grilled tomato and a mushroom.
This samosa chaat is filled with potato, peas and chickpeas, topped with a lip smacking combination of yoghurt, mint and tamarind chutney.
The Pack's shredded duck & mango salad is filled with delicate flavours to tantalise your taste buds. Slow roasted hoisin shredded duck garnished with fresh mango shavings, strips of cucumber, dressed with a touch of hoisin sauce, scattered with sliced spring onions and pomegranate seeds.
My Grandma's decadent, dark chocolate sponge recipe includes a top-secret ingredient, discovered only when you break through the exterior Kit Kat™ biscuit bars. A further chocolate hit comes from the buttercream and chocolates which are scattered across the top - chocolate heaven in a slice!
'Fifty Shades of Langoustine' - Crystal rice, red caviar, king scallops, asparagus, 23ct gold leaf and langoustine.
A decadent combination of rich chocolate mousse, dark chocolate cake, apricot sorbet and apricot gel, Fraiche’s Chocolate Textures dish is finished with pistachio soil, brazil nut brittle and tempered chocolate.
Pan seared scallop, pea purée, ham hock spring roll with pork crackling.
Mille feuille of dark, milk and white chocolate with hazelnut cream, gin infused blackberries, Earl Grey ice cream and sable biscuit.