The Cookery Theatre 2018 will be located in Commercial Square and entry is FREE to the public.
Large TV screens at either side of the marquee ensure that no-one misses out on the action, of which there is always plenty! Our Chefs this year are from around the Dales’ finest hotels and restaurants, bistros and pubs and will be demonstrating their skills and showcasing some amazing seasonal dishes using the very best in local produce and taking inspiration from the bountiful countryside around us.
All Chefs volunteer their time and carry out their demonstrations free of charge, so please give them a big cheer and a round of applause as a thank you!
The chefs that we are featuring are:
Michael McBride is the chef / owner of Thirteen here in Leyburn.
Michael went to college to learn how to be a chef at Darlington College and some 20 plus years later he is the very proud owner of his very own AA Rosette Award winning restaurant along with his wife Sarah.
Michael runs the kitchen at Thirteen entirely on his own, being a ‘solo chef’ creates its own challenges but the best of that is that consistency is the main aim and when he is the only man preparing, cooking and serving every dish that leaves his kitchen – he can be confident in customer satisfaction.
Michael gained his wealth of knowledge working in some great kitchens around North Yorkshire including The Black Swan – Helmsley and The Grange Hotel – York. Then taking the huge leap of faith into his own business – Thirteen.
Key to the Michael’s ethos, the restaurants carefully crafted menu is the sourcing of the best local ingredients that the Yorkshire Dales has to offer. Our suppliers include R & J Catering Butchers at Waterford Farm, Kirkby Malzeard, Halls Family Butchers here in Leyburn, Hodgson Fish from Hartlepool, Ribblesdale Cheese Company here in Wensleydale, Yorkshire Quality Foods based in Richmond to name but a few. Our local wine merchant is Firth & Co Wines based near Bedale with local ales from Yorkshire Dales Brewery in Askrigg, just up the road!
Chris Rahman is the owner and Head Chef of Saffron in Leyburn.
Chris started his career in catering when he was only thirteen, qualifying at sixteen and at seventeen opened his owned restaurant in Somerset.
Since that early start he has always owned his own restaurants with the resulted that he quickly leaned not only the importance of good food but also the need to provide first class customer service.
Chris and his family gradually moved north via restaurants in Minehead, Honiton, Knaresborough eventually opening Saffron in Leyburn, which over the last ten years has developed into a restaurant with an enviable reputation.
Saffron features Bangladesh and Indian style cuisine but Chris augments this by introducing dishes he is justly proud to have developed himself using his extensive knowledge of eastern food, spices and the catering profession.
Chris Rahman is a big supporter of everything to do with Leyburn regularly giving demonstrations of his specialist cooking in aid of local cancer charities.
Tristand Prudden is Head Chef at Constable Burton Estate, Constable Burton
Tristan had an early interest in food and cooking, and at the age of 13 started working in professional kitchens, gaining experience through different roles. In 2009, he was successful in being awarded the Scholarship place at Tante Marie Cookery Academy in Woking (part owned by Gordon Ramsay) where he excelled from the outset, graduating in 2010 as Student of the Year with a Cordon Bleu Diploma in Professional Culinary Arts. Since graduating, Tristan has gained a range of experience in professional kitchens, working at The Devonshire Arms, Bolton Abbey, Aysgarth Falls Hotel, The Little 3 in Thirsk, Grantham Arms, Boroughbridge, The Garden Rooms at Tennants and the The Black Horse at Kirby Fleetham where he attained 1 AA Rosette. He is now Head Chef for Constable Burton Estate, comprising of the Grade 1 Listed Constable Burton Hall and its shooting estate. He is keen to further his experience and in January 2016 was a finalist in the Game Chef of the Year Competition. He enjoys sharing his knowledge and skills by demonstrating at events around the area.
Tristan is passionate about cooking fine food with fresh, seasonal, foraged and local ingredients, whilst letting the food speak for itself. He believes that Yorkshire produces some of the finest ingredients available, from fresh fish, stunning game, foraged herbs and plants, farm reared meats and locally grown vegetables to locally made ice cream and preserves and is delighted to have some of the best produce from the best suppliers right on his doorstep. As well as a fantastic shooting estate to offer home reared game and a developing kitchen garden.