5 top chefs create All Things Yorkshire banquet, Devonshire Arms, Bolton Abbey
PUBLISHED: 00:00 02 February 2015
An exclusive evening of food and drink showcases some of Yorkshire’s most imaginative cooking
Take five chefs. It sounds like the title of yet another TV cookery programme. But no, this was an exclusive event at one of Yorkshire’s leading country hotels where five of the region’s most talented chefs came together in one kitchen to produce an outstanding menu for a small group of guests. The host was Adam Smith, head chef at the Devonshire Arms, Bolton Abbey in North Yorkshire, relatively new on the food and drink scene in the region. The chefs who joined him in his kitchen were Stephanie Moon, Tim Bilton, Andrew Pern and James Mackenzie. Their decision to be part of this special event was a clear demonstration of support for the chef who made the decision to head the Burlington Restaurant at the Devonshire Arms and leave London behind. ‘They are amazing, their support has made such a difference,’ says Adam whose wife Sarah is also a chef but as I write is busy with a new baby born as her husband prepared for this event.
Adam, rated by Michel Roux Senior as one of the most talented chefs in the UK, was drawn to Yorkshire partly because of the quality and range of produce being grown in the region. Like any focused chef only the best ingredients will do. ‘I want to make the most of the Yorkshire larder when it is at its best or further afield when necessary,’ he adds. He has the Devonshire’s kitchen garden to rely on for supplies including prolific harvests of heritage tomatoes, courgettes, cucumbers, baby beets, strawberries and edible flowers.
The chefs worked to prepare a course each for the night’s menu served in the dining conservatory at the hotel. Steph Moon in her Wild Cooks blog sums up the event completely when she writes: ‘What a great evening! Five local chefs cooking local food at the Devonshire Arms, alongside head chef Adam Smith. We met and showed the guests that, wherever you are, Yorkshire food is the way to go. It was great to see these guys again as we are all good friends and have known each other for years.
‘When you are a chef, the catering world is small and the Chefs of Yorkshire have a special bond and respect for All Things Yorkshire. I guess you could say we are blessed as our county has a wealth of produce, from east coast fish to game, local fruit and vegetables to beef. All of these featured strongly on our menu. It is such a cliché to say local produce is best, but this time it’s with good reason.
All things Yorkshire banquet
Adam Smith assembles dessert
Andrew Pern says cheers
Fish n chip
Full Page The starter dish is prepared
Haslet of Yorkshire game
James Mackenzie plates up the main course
Job well done
Kilnsey Park Trout cured in lemon verbena
Help in the kitchen for Steph Moon from student Lewis Barker as they prepare the starter dish
Masons Soe Gin and lemon parfait
Roast sirloin of aged Yorkshire beef
Tim Bilton adds salt to his fish n chip course
‘As a Yorkshire farmer’s daughter this is a county I am proud of, and I would batter anyone with my imaginary flat cap to defend it! So the pressure was on to show what Yorkshire can do, marching shoulder to shoulder as chefs into the fray – not a Yorkshire pudding or Curd tart in sight!
Stephanie Moon, consultant chef at Rudding Park, Harrogate created the first course with Kilnsey Park trout cured in lemon verbena with duck egg puree and Rudding Park kitchen garden leaves
Andrew Pern from The Star Inn, Harome produced Haslet of Yorkshire game with Crabbies Green Ginger, pickled quince, chestnut and cinnamon brioche, bullshot
Tim Bilton, Yorkshire Life Chef of the Year from The Spiced Pear, Hepworth served his unique Fish n Chip
James Mackenzie from the Pipe & Glass, Michelin star pub in Beverley prepared roast sirloin of aged Yorkshire beef, Two Chefs Ale braised beef faggot and marrowbone potato with parsnip and kale
Adam Smith gave us Masons Sloe Gin and lemon parfait with blueberries, almond and yogurt
About Adam Smith
Adam is from Birmingham and started his life at the kitchen sink in a local restaurant, only getting chance to cook when a couple of the chefs didn’t arrive for work one day.
He decided once he finished school he would go to University College in Birmingham to further his training. He completed his NVQ 1&2 and within a year he was headed off to the bright lights of London
Adam’s lucky break was his opportunity to work with chef John Williams at The Ritz in London and became an integral part of the team in his nine years there.
He won the Craft Guild of Chefs Young Chef of the Year award in 2010 then followed with the Observer Food monthly- Young chef of The Year in 2012. He also won a Roux Scholarship which gave him the opportunity to work for three months at Le Meurice in Paris which has 3 Michelin stars.
Adam arrived as head chef at the 3AA Burlington Restaurant at the Devonshire Arms In 2013. His style of cooking mixes classical French combinations with his own very modern techniques and presentation. His aim always is to create stunning dishes from the very best produce and ingredients.