Rafters Of Driffield Teams Up With Awards Finalist To Create Valentine’s Recipe Box

Rafters Of Driffield Teams Up With Awards Finalist To Create Valentine’s Recipe Box
Rafters Of Driffield Teams Up With Awards Finalist To Create Valentine’s Recipe Box

Rafters of Driffield have been serving the local area with fresh, local produce for over 23 years and have been awarded the accolade of The Best Independent Greengrocer in the UK for two years running.

And now they have teamed up with the prestigious awards finalist Hanro Van Eck, founder of The Sizzling Swine, to create a Valentine’s Date Night Box, ready for customers to cook a romantic 3-course meal from the comfort of their own homes.

Including all the ingredients you need to cook a delicious restaurant-quality meal, owner Andy Rafter enlisted the help of the local chef to curate a delicious menu using local produce, including Wansford Trout and duck from Leven Duck Farm.

This is a brand-new concept for Rafters of Driffield, run by Andy & Tracy Rafter and their fantastic, passionate team of 28, after the success of their Day meal boxes alongside Cranswick-based James White Butchers.

The menu consists of three courses, with recipe instructions on how to create the 5-star meal:

Starter:

FLAKED WANSFORD TROUT with avocado & herb sauce, fennel, green apple and cream cheese

Main course:

ROASTED LEVEN DUCK LEG with apple, celeriac & blue cheese mousseline with tenderstem broccoli, roasted hazelnuts and red wine sauce

Dessert:

RHUBARB CHEESECAKE with rhubarb compote, caramelised hazelnuts and basil

A vegetarian menu is also available.

Starter:

HONEY & THYME ROASTED HERITAGE CARROTS with sauce soubise

Main course:

 BEET WELLINGTON with Celeriac & Blue Cheese Mousseline served with a Mulled wine reduction

Dessert:

RHUBARB CHEESECAKE with rhubarb compote, caramelised hazelnuts and basil

Hanro has designed the menu in a way so that each dish will use ingredients from the previous course, reducing any food waste and has created a step by step instructions to ensure couples can enjoy a restaurant-quality meal together safely at home.

The Nafferton-based chef launched an Instagram and page – The Sizzling Swine – a few months ago and since made the final of the prestigious national culinary competition, The Staff Canteen Awards 2020. He made it to the final six of the Social Media Influencer category, up against around 40 other chefs, executive chefs and restaurant owners including .

A joiner by day, Hanro hopes to take his culinary skills to the next level by developing exclusive menus for his own unique, intimate and exclusive private dining experience – and is set to launch his business idea once it is safe to do so.

Andy Rafter said, “We wanted to develop a menu that is something you wouldn’t necessarily cook at home but was still easy to follow even for the most novice of chefs. I’ve been following Hanro’s journey as he sets up The Sizzling Swine, and as he uses local produce from local suppliers, he was the perfect chef to ask to develop this with us.”

The duck is sourced from local producers at Leven Duck Farm, and the trout starter comes from Wansford trout farm.

The Deluxe Valentine’s Day Meal box also includes a dozen of Rafter’s finest red roses and a bottle of prosecco to make Valentine’s Day at home even more special.

-Deluxe Valentine’s Box (including flowers and prosecco): £100

– Deluxe Valentine’s Box (Vegetarian option): £90

– Food & Drink Box (includes prosecco): £60

– Vegetarian Food & Drink Box (includes prosecco): £50

They are now available to purchase at https://www.myvegbox.com/c/Valentines_Date_Night/9fda5c31691e46a883f692e70b6596c7/

Rafters of Driffield have been delivering groceries and their famous veg boxes in the local area throughout the pandemic, going above and beyond to ensure those shielding received fresh, healthy produce from the store.

The delivery routes cover a 15-mile radius from their shop in Driffield, and Rafters pride themselves on supplying only the best quality produce, with strong links with East Yorkshire farmers to ensure that produce is supplied from the community, to the community.



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