The Chefs You Have to See at Living North LIVE
These talented chefs will be cooking up a storm in our chef demo kitchen this year
Gareth Rayner
Executive Chef, Jesmond Dene House
Tell us about your background.
Before joining Jesmond Dene House, I was based in Norfolk for three years and before that, I spent eight years at Middleton Lodge. I opened up The Coach House which was the first restaurant on the estate, and in 2019 we opened up the now-Michelin starred Forge. I really enjoyed my time at Middleton Lodge and it taught me loads as a chef.
How are you finding Jesmond Dene House so far?
I think I’m settling in pretty well. There’s lots of changes I would like to make, trying to do the restaurant real justice. We put a lot of effort into changing the menu and making it really great. I was in the right place at the right time!
Where do you find inspiration?
I’m driven by seasonality. Sometimes you can get tunnel vision when you think about food and it’s good to air your ideas to others, whether that’s friends or other chefs. I think ultimately for me, it has to be seasonal and the kind of food you’d like to eat yourself.
What can we expect at Living North LIVE?
I still haven’t decided but definitely something seasonal! By the time we get to the demo tomatoes will be bang in season, so perhaps a play on a nice tomato salad. If this does feature we could make a nice tomato water dressing, add some ponzu to give it a little Japanese influence and some nice goats’ curd.
Quick–Fire Questions
What’s your favourite lazy snack?
Sarnie! We always have things like salami and chorizo in and with some nice bread and tomatoes. It’s just tasty.
Tell us a local gem.
I like to go along the coast around Hartlepool. We were out yesterday on the headland with the kids.
What’s your favourite ingredient to work with?
I think when tomatoes are at their best they’re a really great ingredient.
Rhian Cradock
Chef and Owner, The Feathers Inn
Tell us about your background and some career highlights.
I began working for the De Giogio family in Newcastle at the age of 16, then worked in a couple of restaurants in Liverpool whilst reading for my BA in Archaeology. After graduation I moved to London, working at several Michelin restaurants before we settled back home in my native North East and bought a village pub. Celebrating 18 years at The Feathers Inn feels like a real achievement.
What makes The Feathers Inn special to you?
Being part of the community. We are custodians briefly of this pub, and its history is as important to us as its future.
What inspires your cooking?
Traditional North East dishes, many of which have been long forgotten. I enjoy preserving these and passing them on to the next generation.
What can guests expect from you at Living North LIVE?
I won’t give away too much, but they are welcome to ask me questions – I love sharing my knowledge and helping people get the best out of their cooking. I will be cooking a selection of dishes and guests can ask me anything food-related. Cooking in a professional kitchen is a very different experience!
Quick-Fire Questions
What is your go-to lazy snack?
Mushrooms on toast.
Tell us a favourite local hidden gem
The Olive Stone in Tantobie or the Kirkstyle Inn and Sportsman’s Rest in Slaggyford.
What’s your favourite ingredient to work with?
Right now it would be English asparagus.
