A Sharrow Bay take on sarnies
Last updated 09:15, Saturday, 10 May 2008
TOMORROW is the start of British Sandwich Week and the chefs at Sharrow Bay are joining in with their own, typically up-market butty.
The Michelin-starred kitchen on Ullswater has used only locally-sourced ingredients from the region to keep food miles down and help support local producers.
The sandwich is made from Brougham Hall smoked salmon, cream cheese, Esk Farm red vine tomatoes and watercress on local Eden Valley Bread. The posh nosh costs £15. British consumers spent more than £5bn on ready-made sandwiches in the last 12 months, according to a new report by the British Sandwich Association.
