Mr P’s Curious Tavern, York
The epitome of home-grown talent, Jack Wheatley has worked at several highly-acclaimed restaurants, including the Michelin-starred Star Inn at Harome, and now he’s back in his hometown of York. When an opportunity arose at Andrew Pern’s small plate-style restaurant Mr P’s Curious Tavern, Jack was Andrew’s first choice and he now has the chance to combine the skills he’s gained throughout his career with his own natural creativity.
The Star Inn The Harbour, Whitby
Matt joined The Star Inn The Harbour in 2017 as Joint Head Chef and has been helping place the latest of Andrew Pern’s restaurants firmly on the foodie map. Always up for a challenge, Matt is getting ready to assume his new role of Group Chef Manager, lending his expertise and support to several successful restaurants.
Restaurant EightyEight at Grantley Hall, Ripon
Extensively travelled and greatly experienced, Ben has spent time cooking on three different continents and his knowledge of pan-Asian cuisine is second-to-none. Now Head Chef at Restaurant EightyEight, Grantley Hall, Ben’s vision for his kitchen is to create innovative and visually-inspiring dishes without watering down cultures or doing injustice to heritage and traditions, playfully blending influences and flavours to showcase the quality of Yorkshire’s finest ingredients.
Grassington House Hotel, Grassington
Originally from Skipton, John trained at the The Angel at Hetton under Dennis Watkins. He made a name for himself in the North West, where he was awarded Chef of the Year three times as chef and partner of the acclaimed White Hart at Lydgate, before returning to his Yorkshire Dales roots at Grassington House Hotel.
Filmore & Union
Luke Mills has been part of the Filmore & Union team for six years, having previously trained in Michelin-starred kitchens in London, Sheffield and Nottingham. He has travelled and cooked his way around Australia, the USA, Thailand, Denmark and Sweden, taking inspiration from his travels in his culinary pursuits. Over the last three years, Luke has worked closely alongside the founder of Filmore & Union as Head Development Chef, focusing heavily on plant-based dishes.
Tickton Grange, Beverley
Executive Chef at Tickton Grange, a family-run hotel just outside Beverley, David has worked here for more than 27 years and is dedicated to championing local, artisan food producers. He proudly showcases ingredients from East Yorkshire in the hotel’s hugely popular restaurant, Hide.
Shaun Rankin at Grantley Hall, Ripon
Michelin-Starred mastermind Shaun Rankin has joined Grantley Hall in an exciting new partnership which will see the Yorkshire-born chef returning to his roots to preside over the luxury hotel’s new fine dining restaurant. The new restaurant will showcase what Shaun does best – exceptional local produce cooked seasonally with a unique twist. At Shaun’s request, the restaurant will champion locally-sourced, sustainable produce, developing their own kitchen garden, beehive and fruit trees within the grounds.
Having trained at Roux Restaurants, which dominated the restaurant scene in the 1980s, Michael returned to his native York to open a superb fine-dining restaurant, Melton’s. Serving modern British cuisine in an informal atmosphere, Melton’s quickly became one of York’s leading restaurants and he has since opened Walmgate Ale House. Michael’s principal focus throughout his career has been on sustainability, seasonality and supporting the local region.
Alexander’s Bar & Kitchen, Skipton
Having previously worked at restaurants such as Hotel du Vin in Harrogate and Malmaison in Edinburgh, Struan Macintyre joined Alexander’s in 2017 as Executive Head Chef. Fusing the very best of world cuisine with high-quality, locally-sourced produce, Struan has become renowned for crafting a menu of convivial, flavoursome dishes. He will show visitors how to combine simple, everyday ingredients in new ways to create fresh-tasting dishes.
Bloom Bakers, Leeds
One half of Bloom Bakers – a Leeds-based bakery specialising in personalised biscuits and treats from the continent – German-born Lisa is bringing the flavours of her home to Yorkshire, together with Dutch friend and business partner Saskia. Both are self-taught, but put all their passion, love and creativity into Bloom Bakers, selling their products at local farmers markets, events, festivals and online.
Michael Ibbotson & Jason Moore
The Durham Ox, Crayke
Michael Ibbotson and his family are celebrating 20 years at the Durham Ox, Crayke this year. Michael and Executive Chef Jason Moore have worked together numerous times over the years and they make a great partnership. The historic Durham Ox is over 300 years old and embraces the principle of good food in relaxed surroundings, using the freshest and finest ingredients and buying locally whenever possible.
The Pheasant Hotel, Harome
The Pheasant Hotel, a charmingly rustic hotel with a laid-back friendly atmosphere, is fast becoming a foodie paradise with its award-winning restaurant, having scooped Best Restaurant 2017 at the Yorkshire White Rose Awards. Head Chef Peter Neville has owned and run The Pheasant with his business partner Jacquie Pern since 2009, and over the years his menus have evolved to reflect his interest in foraged ingredients and local produce, resulting in fresh, clean dishes with deceptively simple flavours.
The Cookery School at The Grand, York
Andrew Dixon, former three-AA-Rosette restaurant owner and qualified lecturer, is the Head Chef Tutor at York’s brand new, state-of-the-art cookery school, The Cookery School at The Grand, York. Andrew is keen to teach fundamental and transferable skills, tricks of the trade and delicious recipes in an unforgettable learning environment – providing cookery classes for all abilities and across a plethora of cuisines.