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CHEFStable - Yorkshire’s top chef’s join forces to create unique dining experience

PUBLISHED: 00:00 25 February 2019

Mitch and Aled prepare lobster at an earlier CHEFStable event

Mitch and Aled prepare lobster at an earlier CHEFStable event

Andy Bulmer

We look, with some envy, at a food event that brings together some of the country’s leading chefs who want to say thank you

Mitch prepares kohlrabiMitch prepares kohlrabi

Mitch Mitchell, celebrated chef, food adviser and innovative food producer, had an idea at the back of his mind. He wanted to do something special that would help him and his family say thank you to those who had treated his son, Simon, for cancer. It was a worrying and difficult time. ‘We wanted to find a way to give something back to the people and organisations,’ said Mitch. ‘We wanted to say thank you to the people at Leeds Melanoma Institute & Melanoma Focus, who helped care for our son Simon when he needed treatment both a few years ago and again just recently.

‘We had already established our CHEFStable events at TRUEfoods and held a successful guest chef event with David Breeden from Thomas Keller’s restaurant, The French Laundry, so we knew there would be an appetite for bringing some big names to cook and so we just picked up the phone to some of our chef customers and luckily they all said yes!’

The chefs who are joining Mitch at his CHEFStable all know Simon (an associate director of TRUEfoods) and what he has been through and wanted to support him and the Mitchell family. ‘But,’ said Mitch, ‘we wanted to give the chefs the chance to raise money for charities that were personal to them so, for example Paul Ainsworth is raising money for Pancreatic Cancer UK, as his father passed away from the disease.’

Guests who win a seat at the CHEFStable should expect a really special dining experience. ‘Our chefs kitchen and table once belonged in chef Claude Bosi’s two Michelin star Hibiscus, so they will be seated in a beautiful state of the art kitchen,’ says Mitch.

Aled and Mitch working at the CHEFStableAled and Mitch working at the CHEFStable

‘Being in the kitchen and up close and personal with the chef means they can watch the fantastic skills these chefs have, as well as being able to chat to them – something that you wouldn’t even have the chance to do at their own restaurants.

‘Not every chef has divulged what they are cooking yet, but rest assured they will be pulling out all the stops to make it a truly memorable event.’

Mitch said they would love to raise £40,000 to be shared half and half between the Melanoma Institute & Melanoma Focus and the guest chefs’ charities which include Dementia UK supported by Michael Wignall and Pancreatic Cancer UK supported by Paul Ainsworth.

Each chef is preparing an evening event for up to 10 guests who need to bid for their place at the CHEFStable. The highest bid wins the opportunity to watch and talk to their chosen chef as he or she prepares exceptional and innovative food.

Whipped paella served at an early CHEFStable eventWhipped paella served at an early CHEFStable event

Michael Wignall at The Angel, Hetton

Snacks

English prawn, tempura, raw and broth


Cured Hetton Roe Deer, nasturtium, confit egg yolk, pickled onion

Trout

Kilnsey trout, beetroot, carrot and seaweed, buckwheat

Celeriac

Baked Celeriac, Yorkshire fermented garlic, hen of the woods, winter truffle

Pig

Lancashire suckling pig, parsnip and bark, Japanese BBQ sauce, ong choi

Turbot

Poached in butter, wild garlic, chicken and artichoke

Beef

Short rib, calves sweetbreads, 
Caesar lettuce

Cheese

Vacherin, oat cake, concord vinegar gel, pear

Rhubarb

Yorkshire forced Rhubarb, custard, white chocolate, Tahitian vanilla

Yeast

Parfait, malt Styrofoam, Horlicks, walnut, toasted barley

CHEFStable started out as a research and development kitchen at the TRUEfoods industrial unit at Melmerby, near Ripon, North Yorkshire, where quality stocks and sauces are prepared and delivered to many of the country’s leading restaurant kitchens.

In 2017, founder Mitch Mitchell, alongside his head of food and development chef, Aled Williams (Great British Menu Welsh champion), created the concept, which sees four intimate 11-course dinners hosted each month. With just 10 covers, the experience allows guests to get up close and personal with the host chef and enjoy exciting fine dining at its very best..

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