The Cookery Theatre for 2019 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 is the Head Chef of The Street Head Inn, Newbiggin in Bishopdale.
Michael joined the Army at the age of seventeen, training as a Chef and eventually serving for twenty-two years during which he was attached to a number of regiments serving in many parts of the world. His service including some difficult postings to Iraq, Bosnia and Northern Ireland and he is quick to point out that, in addition to providing catering services to the troops, the catering staff are also serving soldiers, and as such take on the same armed offensive and defensive duties as their regimental colleagues.
After the Army, Michael retrained to become a Chef in the very demanding environment of oil rigs but decided to settle at the Street Head in Bishopdale after a period in agency work.
Michael is passionate about food, the quality and presentation and the use of local products as the ingredients in his dishes. This means that he has no hesitation in catering for people with special dietary needs or creating dishes to suit customer’s tastes.
Head Chefs are usually not seen by their customers but Michael’s enjoys making regular appearances at restaurant events and the very popular Sunday carvery. Always in his kitchen whites he is to be seen serving and talking to his customers.
Jon is currently Head Chef at The Blue Lion Inn, East Witton in the heart of Wensleydale
Jon enjoys food that is locally sourced and in season: “I appreciate that from a chef’s perspective we get excited about cooking locally sourced ingredients but it is truly an honour to cook native ingredients in a place that is steeped in history. I just love this area and showcasing its offerings”
Jon is a relative newcomer to the cooking and demonstration scene, providing a fresh approach to the chef circuit. He comes with a great pedigree however, having begun his career at 18 in the town of Market Harborough as the youngest licensee in the country. From there he has grown his skills, through classic French training, moving on to work at the Manor House, Middlesbrough, where he gained two rosettes. Before arriving as Head Chef at the Blue Lion, Jon worked at the Cleveland Tontine and Gisborough Hall with Provence Inns.”