COOKERY DEMONSTRATIONS AT LIVING NORTH’S YORKSHIRE CHRISTMAS FAIR | Living North

Cookery Demonstrations at Living North's Yorkshire Christmas Fair

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We’ve rounded up the region’s best chefs from a variety of premiere restaurants and eateries to share their top tips and culinary secrets with you. We’ll have delicious demonstrations taking place hourly between 11am - 2pm every day of our Christmas Fair

Thursday 8th November

11am
David Nowell 
Tickton Grange
David is the Executive Chef at Tickton Grange, a family-run hotel just outside of Beverley. He has worked there for more than 27 years, and is dedicated to championing local, artisan food producers, proudly showcasing ingredients from East Yorkshire in the hotel’s restaurant, Hide.

12pm
Annette Burnham
Cakes Direct from the Lodge
Annette is one of the only people who sells Aga-baked Yorkshire Parkin commercially, and will be sharing all of her tips and tricks for baking the perfect Parkin. This is Parkin the good old-fashioned way. 

1pm
Matthew Ball
Swinton Park
Samuel’s Restaurant is the fine-dining restaurant at Swinton Park in North Yorkshire. Their seasonal menus are inspired by local produce, using fruit, vegetables and herbs grown in the hotel’s four acre walled garden (often picked, cooked and devoured within hours), and meat from the wider 20,000 acre Swinton Estate.

2pm
Paul Bellingham 
Raithwaite Estate
Passionate about food from a young age, Paul’s career in cooking began at the tender age of 14, but he’s come a long way since then, travelling the world to perfect his art and working in a host of top-quality restaurants around the UK. Paul and his wife were pulled back to Yorkshire, where he became Executive Chef at Raithwaite Estate, which he now considers his home and where he’s built an excellent team who share his passion for fresh, local ingredients. 

Friday 9th November 

11am and 2pm
Ali Bilton
Yorkshire Wolds Cookery School
Situated near the picturesque village of Southburn and surrounded by panoramic views of the East Yorkshire countryside, the Yorkshire Wolds Cookery School is the perfect place to relax, socialise, and improve your cookery skills. Head Tutor Ali Bilton has enjoyed a varied and fruitful career, setting up her own business and working in private catering and restaurants in London, Spain and Hong Kong. 

12pm
Aaron Craig 
Rockliffe Hall
Before joining Rockliffe Hall, Aaron worked as Head Chef in a number of critically-acclaimed restaurants, including the three Michelin Star-awarded Fat Duck. He joined Rockliffe Hall in March 2014 and describes his food as tasty, clean and beautiful – using the best produce that the North of England has to offer.

1pm
Luke Mills
Filmore and Union
Yorkshire healthy eating brand Filmore and Union are all about pure, natural and wholesome food. Believing that healthy food doesn’t need to be boring, development chef Luke Mills combines eclectic ingredients from the brand’s local suppliers with international inspiration to create great tasting dishes.

Saturday 10th November

11am
Harrison Barraclough 
Plum and Partridge 
After earning two AA Rosettes in 2015 at the George at Wath near Ripon, Harrison then made the move to be Head Chef at Plum and Partridge in Husthwaite. His menu focuses on modern British cuisine, making the best of local produce.

12pm
Andrew Dixon 
The Grand York Cookery School 
The Grand in York is well-known for using only the finest ingredients, often foraged from Yorkshire’s own orchards and plots. March 2019 will see them launch their very own Cookery School, which will be the perfect way for beginners and professionals alike to brush up on their culinary skills with expert tutors at hand, including Head Chef Tutor Andrew Dixon.

1pm
Scott Papprill 
Judges Hotel
Scott Papprill – who has more than two decades of experience in kitchens in London, Sweden and France – brings his own personality to the dishes served in the Judges Hotel restaurant. Renowned for its fine-dining, the restaurant is a César Award winner and was named Country House Hotel of the Year 2018 by the Good Hotel Guide.

2pm
Craig Rogan
Radix Dining
Craig Rogan currently runs pop-up restaurants every month but is hoping to open his own restaurant soon. He aims to create comfort food that looks beautiful, as well as dishes that each have their own story and make people think about the food they’re eating. 

Sunday 11th November

11am
Callum Bowmer 
Horto, Rudding Park
After starting his career at Rudding Park at the age of 16, Callum worked his way up the ranks to become Sous Chef at their Horto Restaurant, which has three AA Rosettes. Horto’s food and flavour combinations are inspired by their Kitchen Garden, and their dishes have a beautiful clean flavour that is reflected in the modern decoration of the restaurant.

12pm
Andrew Dixon 
The Grand York Cookery School
The Grand in York is well-known for using only the finest ingredients, often foraged from Yorkshire’s own orchards and plots. March 2019 will see them launch their very own Cookery School, which will be the perfect way for beginners and professionals alike to brush up on their culinary skills with expert tutors at hand, including Head Chef Tutor Andrew Dixon.

1pm
Peter Neville
The Pheasant Hotel
Sitting in the village of Harome, The Pheasant Hotel is fast becoming a foodie paradise with a stellar reputation. They scooped the top spot for the much coveted Best Restaurant 2017 at the Welcome to Yorkshire White Rose Awards, with Head Chef Peter Neville at the helm. Peter, who draws upon his experience gained when working for Claude Bosi at Hibiscus in London and, nearer to home, with Andrew Pern at The Star Inn – has owned and run The Pheasant Hotel since 2009, with his business partner Jacquie Pern.

2pm
David Garlinge
Restaurant Celebrus
David boasts a career in some of the most prestigious kitchens in the North East and London, was a semi-finalist on MasterChef: The Professionals, and is the proud owner of Darlington’s Restaurant Celebrus. He believes that ‘what grows together, goes together’, so loves pairing flavours that are found together in the wild.

Published in: November 2018

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