Bunting
Scarborough TEC
At: West Pier, Scarborough
On: Saturday 12th & Sunday 13th May 2018
ENTRY IS FREE TO THIS EVENT

Welcome to the Scarborough Food & Drink Festival 2018

The brand new Scarborough Food & Drink Festival in Partnership with Scarborough Tec is on it's way to the Yorkshire Coast! Taking place on the 12th - 13th May 2018. 

A fantastic 2 day celebration of food and drink, exhibiting, live cookery demonstrations and a selection of musical entertainment throughout the weekend. 

The Yorkshire Post and The Scarborough News are combining forces with Scarborough Borough Council to create a seafront kitchen hosted by top chef Stephanie Moon and featuring guest appearance from Michelin Star chefs including Ollie Moore and James MacKenzie.

If you're passionate about food and drink there'll be a heavenly combination to stimulate the senses. There'll be live cookery demonstrations from local chefs, artisan food specialists exhibiting delicious produce, traditional real ales, Pimms and cocktail bars and some of Yorkshire’s finest restaurants serving their signature dishes.

Steph Moon the compere of the event says: "I'm very excited to be involved. It's a brand new event for Scarborough and it's free, so I'd encourage everyone to come along". 

Entry is Free!

 

Steph Moon

Steph Moon

Yorkshire Chef, Stephanie Moon, has worked for world famous chef Anton Mosimann and is currently Chef Consultant at Rudding Park cooking with some of the finest produce from the park’s extensive kitchen gardens. 

Stephanie has travelled the world working in some of the world’s finest hotels and restaurants  and has also been on BBC2s Great British Menu and BBC1s Chefs put your menu where your mouth is.

 Stephanie is a recognised figure on the Yorkshire food scene and has many accolades to her credit including,Yorkshire Life magazine, Chef of the Year and Deliciously Yorkshire Champion to name a few. 

Debbie Raw

Debbie Raw

Debbie is 20 years old, who loves to cook, bake, create and decorate. After finishing her GSCE's Debbie went to Yorkshire Coast College to study catering. Debbie spent three year's at YCC; completing levels 1,2 and 3 in professional cookery and levels 1 and 2 in cake decorating. 
Alongside college Debbie worked in local restaurants while decorating cakes for people and selling her own products at local craft fairs. 

Debbie's most recent adventure, and the most exciting was taking part in 'Further Back in Time for Dinner' a BBC Program about food and living from the 1900's - 1950's. 

Now back in the present day and at home in The North York Moors, Debbie works at Malton Cookery School. Helping Gilly (The tutor) teach a wide range of different courses and skills, while always using the best of the local produce. 

Debbie's favourite place to eat is the Wheat Sheaf in Egton.

Debbie's favourite food producers are YO Bakery in Malton and Radfords the Butchers in Sleights.

Debbie is most pround of completing a gingerbread house that she made for the Talbot. Also, when she is doing cookery demostrations. 

Debbie's Honey and Star Anise Panna Cotta Recipe (serves 6)

Ingredients:
550ml of double cream
275ml of milk
1 star anise
1 vanilla pod (split) 
1 tbsp. runny honey 
3 gelatine leaves 

Method:
1) Soak the gelatine in water 
2) Bring the cream, milk, honey, vanilla pod and star anise to the boil 
3) Take the pan off the heat. Leave to infuse for 10 mins. 
4) Bring to the boil a small amount of the cream mixture. Squeeze the water out of the gelatine and stir it into the warm cream mixture then return to the intial mixture. 
5) Strain and pour into ramekins. Chill for 4-6 hours. 




Jeremy Hollingsworth

Jeremy Hollingsworth

Jeremy will be cooking a lightly curried gratin of Scarborough lobster with macaroni, califlower and apple. 

Jeremy's favourite place to eat in the area is Ask Restaurant because it has a a very friendly service and amazing views. 

Jeremy's favourite local food producer is Dennis Crooks of Whitby for fish

Jeremy's most proud achievements are gaining a Michelin Star at Quo Vadis and opening his own restaurant. 
Luke Daniels

Luke Daniels

Luke is currently working as a sous chef at Weston Hotel, and has been now for 4 years. 

Luke's favourite places to eat are Eat Me Cafe and Clarks Restaurant.

Luke's favourite local food producers are Butchers Trotters Farm Shop based in Potter Brompton and Pete Thundercliffe a fish monger based in Helmsley. 

Luke's proudest achievements in life are naturally getting married and the birth of his 2 children. However, career based, is the work Luke did whilst working at Dunollie Care Home. Working to improve the diets and meals for those suffering with Dysphagia. Luke was then also nominated for an award within the parent company because of his hard work at Dunollie. 
Charles Allen

Charles Allen

A new business founded by Yorkshire-born brothers Charles and Geoff Allen has launced to shake up the UK's rapidly growing recipe box market. 'Born and Bred' delivers farm shop quality, premium Yorkshire ingredients and recipe cards to homes the length and breadth of the UK. 

The brothers, from Thirsk, saw an oppurtunity to develop the product thanks to the wealth of incredible home-grown produce right on their doorstep that didn't require importing from overseas. From the pigs outdoor-reared in the Yorkshire Dales and the Wolds, producing mouth-watering chorizo on a par with its Spanish counterparts, to the Yorkshire Fettle hand crafted in the Vale of York, giving Greek Feta a run for its money! 

All meat poultry, charcuterie, fish, cheese, eggs, dairy, bread and condiments in Born & Bred boxes are 100% Yorkshire sourced, from over 60 independent Yorkshire businesses who truly care about the quality of their produce . Many of them are local, regional, national, and international award-winners. And on subject awards, Born & Bred itself was recently named 'Best Specialist Retailer of the Year' at the Flavours of Herriot Awards. The recipes are created by Yorkshire food and drink champion Stephanie Moon, who was also recently crowned 'Yorkshire Food Hero' at this year's Deliciously Yorkshire Taste Awards.

Born & Bred boxes are currently delivered on four dates each month, and customers can choose three meals (out of a choice of nine) for two, four or six people. Examples of the recipes in this month's box include Pork Medallions with Rhubarb & Black Pudding, Cock-A-Leekie Chicken Stew and Sticky Sesame & Hoisin Tuna. 

You can find out more on the website: www.wearebornandbred.co.uk 

Charles's favourite places to eat in the local area is Crab & Lobster bar & restaurant. Because he loves the cosy ambience of the bar and the fine dining experience in the restaurant.

Charles's favourite local food producers are Lister's Farm Shop, Herbs Unlimited and Staal Smokehouse. 

Charles's proudest achievements are Steph Moon agreeing to work alongside him and Geoff. Being invited to sit on Deliciously Yorkshire's Board. Flavours of Herriot Country Award 2017 and working with his 60 independent Yorkshire food producers. 









Sue Nelson

Sue Nelson

Sue has been rummaging through Yorkshire's abundant larder and championing its stunning diversity for years. Her profoloic knowledge and experience is incorporated into Yorkshire Food Finder, which provides guided gourmet food trails, pop up dinners and demonstrations celebrating Yorkshire's glorious food. 

Sue also features regularly on BBC Radio York, cooking recipes live on air that showcase the country's produce. She also runs on of the high profile cookery theatres at the prestigious Great Yorkshire Show, and is also invovled in the running of the Malton Food Lover's Festival. 

Sue's favourtite place to eat is The Star Inn at Harome - Chef Patron Andrew Pern was using locally sourced food and showcasing the country's producers before it ever became fashionable. His food is consistently good and I love the quirky way he brings a new twist to old favourites.

Sue's favourite local producer is Adam and Jennie Palmer at Yorkshire Rapeseed Oil on the Yorkshire Wolds. Their oils are amazingly versatile and of very high quality. Brilliant for dressings and you can even deep fry with it. I don't use anything else.

Sue's proudest achievement is taking a high profile American TV journalist on a three-day foodie tour of Yorkshire, with 48 hours notice, and seeing the fruits of our labours shown on coast-to-coast TV in the US. 









Matthew Benson-Smith

Matthew trained in Paris with a Michelin-starred chef, sparking his passion for perfection in cuisine. His glittering career has seen him achieve multiple AA rosettes and Michelin recognition in a wealth of world-reowned restaurants - not to mention a stint as chef to the Prime Minister. 

Matthew has always used his experience to help others. He's supported restaurants launches, developed products for big name brands such as Marks & Spencers and coached businesses and chefs to success. As Director of The Cooking School at Dean Clough, Matthew led the team to become Best Cookery School in Britain and won various awards for his reowned apprenticeship programme. 

Matthew's experience has led to media work including chef consultancy for BBC's Village SOS and Channel 5's The Great Nothern Cookbook as well as being the regular food expert on BBC Radio Leeds. He has also enjoyed working alongside many celebrity chefs from James Martin to Gino d'Acampo. 

Now with his own Academy in Yorkshire, Matthew and his team continue to empower others to achieve their cooking goals - whether they're home cooks, future chefs or professionals who want to make positive changes in their kitchens. 

Matthews career highlights are: 
- Chef to the Prime Minister 
- Landmark Hotel London (Sous Chef restaurant) 3 AA Rosettes 
- Brown Hotel Mayfair (Sous Chef restaurant) 3 AA Rosettes 
- Hole in the Wall Bath (Head Chef) Michelin Red M 
- Hazlewood Castle (Head Chef) 3 AA Rosettes 
- Rudding Park Hotel (Head Chef) 2 AA Rosettes
- Product development - multiple supermarkets (including Marks & Spencers) 

Recent awards and industry recognition:
- Member of Master Chefs of Great Britain (MCGB) 
- Yorkshire Life Magazine Educational Award winner
- Best British Cookery School Award (The Cooking School at Dean Clough) 
- BBC Radio Leeds Food Expert 
- Peoples First trained as a Customer Service Trainer 

Charlie Kilburn

James Mackenzie

James Mackenzie

James Mackenzie, Chef/ Proprietor of The Pipe and Glass, South Dalton

James's Favourite place to eat is a Fish and Chips by the seaside!
James's favourite local food producer is Staal smokehouse because its is a fantastic family run business, producing great quality smoked products and a longstanding supplier of the Pipe and Glass. 
James's proudest achievement to date is opening the Pipe and Glass in 2006 with his wife Kate. 

Andrew Thwaite

Andrew Thwaite

Chocolate is a way of life for Andrew Thwaite. He is never happier than when he is working with it, talking about it, learning about it or sharing his sweet skills with other people. He understands how to make a successful business out of it just as well as he knows how to tease your taste buds with it. His passion is enriching other people’s lives with chocolate and has done that successfully for more than 20 years and with some of the biggest names in the chocolate industry, such as Barry Callebaut, de Zaan, Keylink and many others. During his career he has been a manager, a strategist, a consultant and a teacher but above all has remained a natural-born chocolatier.

It all started when Andrew got hooked on chocolate after training to be a chef at Scarborough Technical College, although he first started cooking long before that. Patisserie was his passion, chocolate fascinated him from the start and he knew that this was something he wanted to progress beyond the hotel kitchen. Completely by chance he met Beverly Dunkley the now head of the UK Chocolate Academy, invitations to various courses and demonstrations followed which culminated in Andrew Taking up a position with Barry-Callebaut, the world’s largest manufacturer of chocolate and cocoa. During his time with the company Andrew got the opportunity to train with many of the world’s finest chocolatiers, relationships were formed which have shaped Andrew’s career to this day, Andrew takes up every opportunity to extend his knowledge and thrives on giving his all to whatever he is doing, whether it is a chocolate making demonstration, coming up with innovative new flavour combinations, or new decorative techniques.

Andrew has been fortunate to travel the world, meeting fellow chocolate professionals and visiting some of the best chocolatiers in the world, as well as cocoa plantations in Africa and Latin America and many chocolate factories around the world, he has even created his own signature milk chocolate. He takes inspiration from many sources, foods, places, exhibitions and many others. He visits exhibitions, trade fairs and enters competitions to ensure he stays bang up to date with current trends, ingredients, machinery, techniques and packaging. It is safe to say that Andrew literally lives and breathes chocolate, everything about it fascinates him, origins, history, harvesting and manufacture, his thirst for knowledge never stops.

Rob Green

Rob is a UK Chef Ambassador for Seafish, the authority on seafood and also awarded the title of Seafood Chef of the Year in 2009.

A winning contestant on ITV's  Britain's Best Dish - The Chefs

Rob is also a business professor for Yorkshire coast college

 

Rob has been in the restaurant trade all his working life, over 30 years and also, owning and running a multi award winning restaurant for 15 years.

 

He is largely a self-taught chef and restaurateur. His passion for food really took off after he moved to Whitby 28 years ago.

 

The fabulous fresh fish from the local markets, game from the moors and top class beef, lamb and pork from neighbouring farms make it a great place to source some of the country's best produce.

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Rob has appeared many times on local and national TV including

 

·         ITV's Raw Chefs

·         Britain's Best Dish The Professionals

·         Local Food Heroes with Gary Rhodes

·         BBC Inside Out

·         Country File

·         Demonstration videos on the preparation of seafood, for Seafish - The UK authority on seafood

 

       Radio, writings and publications

 

·         Radio 4 food show

·         Radio BBC York

·         A Taste of the Northeast cookbook

·         ITV's Britain's Best Dish Cookbook

·         The Great Book of Yorkshire Pudding, Elaine Lemm

·         The Great Book of Rhubarb, Elaine Lemm

Wendy Stock

Ollie Moore

This event is proudly brought to you by:
Scarborough News