From renowned restaurateurs, to home grown local food experts, Living North Christmas Fair has a packed schedule of demonstrations from the best in the business
Dobson & Parnell
Troy moved to the North East in 2005 to work as Head Chef at Dobson & Parnell’s sister restaurant, Blackfriars, then at Jesmond Dene House, where he held three AA Rosettes. Now Head Chef at Dobson & Parnell, which was recently included in the Michelin Guide and Good Food Guide, Troy spends a lot of time researching new ideas and draws inspiration from classic and modern cooking methods.
The Staith House and Route
After working in three different Michelin-starred venues, John went on to gain two AA Rosettes in his first head chef job at Otterburn Tower Hotel in 2009. Making it all the way to the final of Masterchef: The Professionals in 2010, hosted by Michel Roux Jnr, has proven to be a great platform for his career. Opening The Staith House on North Shields Fish Quay in 2013 with wife Kimberley and business partner James Laffan, the pub has gone on to win a whole host of awards, most recently a Bib Gourmand in both the 2018 and 2019 Michelin Guides. Last year saw the launch of his second business Route, where the concept is based upon small and medium-sized plates designed for sharing.
Lord Crewe Arms
Prior to joining the Lord Crewe Arms, Emma worked at Terry Laybourne’s 21 Newcastle as the Senior Sous Chef for two years, and her impressive career includes Head Chef positions at several of the country’s top hotels and restaurants, including the Macdonald Hotel in Windsor, Idle Rocks in St Mawes, St Michael’s Hotel in Falmouth, and Luscombes Restaurant near Henley-on-Thames. Emma is passionate about being a produce-driven chef, celebrating and showcasing the best regional and seasonal foods, including ingredients grown in the beautiful grounds of the Lord Crewe Arms.
Before joining Rockliffe Hall, Aaron worked as Head Chef in a number of critically-acclaimed restaurants, including the three Michelin-starred Fat Duck. He joined Rockliffe Hall in March 2014 as New Hall Head Chef, and was quickly promoted to New Hall Executive Chef, based on his merits as an exceptional chef and inspirational leader, just 10 months later. He describes his food as tasty, clean and beautiful – using the best produce that the North East has to offer.
Chris is the Head Chef at Blackfriars Restaurant and Banquet Hall in Newcastle, and winner of the Taste of England title at the North East England Tourism Awards. Chris loves simple cooking and top-quality seasonal ingredients, but he’s also a fan of molecular cuisine, experimenting with modern styles of cookin
The Feathers Inn
The Feathers Inn is helmed by Rhian Cradock, a multi-award winning chef, and their most recent accolades include Best Local Restaurant for the North East 2019, and County Dining Pub of the Year 2019 from The Good Food Guide and The Good Pub Guide.
Father-and-son duo Tim and Tom Monkhouse first set up their Mediterranean-style street food stand back in 2011 as a pop-up street food stall. Now, The Monkhouse Family have a permanent home in Whitley Bay serving small plates and day-time deli in Jesmond inspired by the Eastern Mediterranean.
Having worked in various restaurants in Brighton and cooked in Hilton Hotels for eight years, Ryan relocated from Sussex to the North East in 2010 and briefly worked at Matfen Hall before taking over Jaspers Bistro – transforming it into one of Amble’s go-to seafood dining spots.
Having worked throughout the North East in kitchens for How Do You Do and The Apartment Group, Adam set up and ran his own local street food stall, Wood and Kindle, which proved to be a huge success as the North East’s street food scene grew. Moving on to High Tide to run the kitchen alongside Joe Gilroy, the duo create seasonal menus and small plates designed for sharing, using the finest local seafood at their disposal.
Steven Murray is classically trained and has been garlanded with awards for his cooking, which blends quality ingredients from Walwick Hall’s unparalleled Northumbrian larder and fresh vegetables from their kitchen garden, using the latest international gastronomic techniques.
Sea & Soil
Head Chef and owner at Sea & Soil in Amble, Jonny has a passion for bringing food from the sea and land to the fork. Watch one of the North East’s finest foodie entrepreneurs at work.
Peace & Loaf
Last years’ North East Chef of the Year runner up, Kyle has been the Sous Chef at Peace & Loaf in Jesmond since 2018. Kyle has worked in some of the best food establishments in the UK, including the three-Michelin starred Fat Duck. His modern approach to British ingredients is unique, and he likes to cook within the ingredients’ eco systems.
Forge at Middleton Lodge
Gareth Rayner is the Head Chef at Forge at Middleton Lodge. The restaurant, located in the grounds of a Georgian country estate in North Yorkshire, launched in December 2018, with Gareth at its helm from the very beginning. Gareth’s menu celebrates the produce grown from the Kitchen Garden, and focuses on locally-sourced, high-quality produce and ingredients. As the menu changes with the seasons, they preserve elements from the estate to use during the winter months.
The Cookie Jar
In his early career John trained in countries across the world from London and Germany, to France and Switzerland, before opening his own restaurant, Blackmore’s in Alnwick, which went on to be awarded Northumberland Restaurant of the Year. Going on to cook for the Queen, and own The Plough Hotel, also in Alnwick, John began at The Cookie Jar last year, where he serves up a simple, locally-sourced menu at the hotel’s Bailiffgate Bistro.
Chef De Partie at the all-new High Bridge dining destination, Bradley has previously assisted in some of the North East’s most notable kitchens. Now focusing on providing a locally-driven and flavour-led menu at Hibou Blanc, Bradley, alongside others, utilises the best on offer from the land and sea to provide a menu with a strong focus on the best British seafood.
Studio 28 Patisserie
Naomi trained as a chocolatier in Gareth James Chocolatier in Tynemouth for three years before moving on to a front-of-house role in Pink Lane Coffee. After working for a year as a barista, Naomi began at Michelin-starred restaurant Hakkasan Hanway Place, training as a pastry chef for four years before running the pastry kitchen for the branch. Realising she missed meeting people because she was always in the kitchen, Naomi decided to take the plunge and opened her very own pastry and chocolate shop in Hoults Yard.