The Freemasons Annual 'War of The Roses' 2019

Thursday 24th October sees the return of the much anticipated War of the Roses, with the Freemasons' Lancashire lad Steven Smith taking on the Yorkshire lad Head Chef Paul Leonard, of The Devonshire Arms, Bolton - in a battle of the two counties.

Don't miss out on this epic cook-off! Who will come out on top? You decide!

Guests will be treated to a six-course meal and will be armed with scorecards, detailing each course from both chefs – a starter, a main and a dessert. All six courses will be scored individually up until the end of service when either Lancashire or Yorkshire will walk away victorious!

Tickets are £70 per person with an optional £40 per person to include our wine package.

Every year this event increases in popularity and tickets are expected to sell out in a few weeks, so if you don’t want to miss out on this rare opportunity to experience different styles of gastronomic cooking under one roof, now’s the time to book your place! For a truly immersive experience, watching the chefs craft their gastronomic creations, why not dine at the revolutionary Mr Smiths' kitchen table or kitchen bench for no extra cost (places limited to first come first serve basis - so be quick!)

Steven Smith: The Freemasons at Wiswell

In the Lancashire corner…

Lancashire born and bred, Steve worked at many of the Norths top establishments before opening Freemasons in 2009 – In its 10th year this gastro pub is now regarded as one of the North West’s best ever restaurants and Steve as one of its brightest culinary talents.

Steve believes in constant evolution; his cooking style is innovative, progressive and passionate, blurring the lines between pub grub and fine dining. This year the pub has been transformed too with the launch of luxurious guest rooms and the installation of a revolutionary Kitchen space and chefs table where patrons will be immersed in the creation of the dishes.

The Freemasons’ accomplishments continue to accumulate and awards include; Restaurant of the Year Award at Lancashire Life Food and Drink Awards, Chef of the Year and Best Food Pub at the Great British Pub awards, in the top five in the Top 50 Gastropubs and the AAS restaurant of the year 2017-18. At this year’s National Restaurant Awards Top 100 Restaurants, The Freemasons at Wiswell took the 39th spot, to continue its run of accolades, positioning it as one of the best pubs in the country.

Paul Leonard: The Devonshire Arms, Bolton

In the Yorkshire corner...

Born in Yorkshire, Paul found his way back to his roots in 2017, bringing with him a wealth of experience and a loyal team from the Isle of Eriska. Since Paul's arrival, the focus has been on using fresh, natural and seasonal ingredients and keeping the complexity of dishes to a minimum; allowing the produce to sing. The result is a classic, pared down menu with Yorkshire at the forefront, which also features subtle, expertly considered seasonings.

Morale in The Burlington has never been better, with the introduction of a four-day working week which has completely changed the work-life balance of the brigade. This has seen an influx in creativity with Paul often using ideas from his colleagues in the dishes; so each becomes a Burlington creation – a genuine team effort.

In terms of sourcing the superb ingredients that make the dishes what they are, Paul rarely looks beyond The Burlington’s very own doorstep. The Devonshire Arms’ kitchen garden provides a wealth of fresh fruit and vegetables, nurtured by Paul and fellow Chefs, with local suppliers delivering top-quality meat, cheese and poultry daily. Described as 'a love letter to the County' by The Good Food Guide, the simplicity and quality of Paul's menu showcases the best of Yorkshire produce.
Paul’s brief at the beginning of his role was simple; to create a buzz and excitement about The Burlington. Within his first year, Paul and his team achieved 4 AA rosettes, a rare and exemplary mark of recognition in the hospitality world. Following this, the accolades have been coming thick and fast, and it’s this alongside positive feedback from everyday customers that drives Paul and the team to succeed.