Yorkshire Life Lunch - The Bull, Broughton, Skipton, North Yorkshire
PUBLISHED: 12:47 21 February 2011 | UPDATED: 18:55 20 February 2013
Guests join a renowned chef for lunch at his Yorkshire pub. Jo Haywood meets them Photographs by Andy Bulmer
Yellisons goats cheese souffl, red beet houmous and watercress
Taste Tradition rare breed pork shoulder, creamed potatoes, savoy cabbage and curly kale
Tomlinsons rhubarb trifle with juniper and Seville orange choc ice
Freshly ground Coppers coffee and curd tart
Gruner Veltliner, Fred Loimer, Austria 2009: this aromatic, easy drinker is very good with savoury food. It has wonderful mineral tones that work especially well with cheese.
Ciconia, Alentejo, Portugal 2009: Portuguese wine always goes will with pork and this was no exception. This is a bright, clean wine with lots of fruit to the point of jamminess.
Wines supplied by The Wright Wine Company, The Old Smithy, Raikes Road, Skipton; 01756 700886. wineandwhisky.co.uk.
Everyone knows Michelin star chef Nigel Haworth in Lancashire, but it was a very different story when he first ventured over the border into Yorkshire.
It was a real challenge for Nigel coming here, said Kaye Mathew, sales and marketing director of the Northcote Group, which runs The Bull at Broughton, near Skipton, as one of its growing portfolio of Ribble Valley Inns. He had to get out there and meet 40 or so new Yorkshire suppliers. In Lancashire, suppliers know who he is immediately, but here in Yorkshire it was more "who do you think you are, pal?".
But he has won them over and has made loads of new friends. Now he even uses Yorkshire suppliers in his Lancashire restaurants.
The Bull has long been one of the countys landmark pubs, renowned for its warm hospitality and picturesque location. Nigel, star of Great British Menu on BBC2 and chef at Northcote Manor, where his food has attracted a Michelin star and an Egon Ronay chef of the year title, had been waiting for a chance to work with Yorkshires farmers, growers and fine food suppliers.
The Bull, already firmly established in its own right, provided the perfect opportunity. Its really lovely to be in Yorkshire, he said. We are all about provenance and couldnt do what we do without quality produce.
And the quality of the produce here is second to none. Our lunch today proves that; weve got Yellison cheese in the souffl, watercress from Pickering, Taste Tradition pork and Tomlinsons rhubarb in the trifle.
The menu for our lunch was cooked by Nigels development chef Suzanne Barton as The Bulls new head chef taking over in February to coincide with a revamped menu was in hospital having an operation on his foot.
Michael (Emmison) has been Nigels protg for five years and is now ready to run his own kitchen, Kaye explained. He will be cooking RVI (Ribble Valley Inn) menus but will be developing his own take on the dishes and introducing his own distinct flavours under Nigels watchful eye.
This feels like a real pub to me, said Nigel. Our aim was to provide superb food in a nice, unfussy atmosphere, and I think thats precisely what weve got.
Many chains stamp their own personalities on new acquisitions with a hammer, but RVI seems happy to let The Bull retain its own unique ambience. A decision that should reap impressive dividends.
We are determined to get it right here and make The Bull a major player on the restaurant scene, said Nigel. Its a fantastic addition to our group, but we are determined to let it continue being its own unique self. This is a Yorkshire institution and thats the way itll stay.
For more information or to try the menu yourself, visit The Bull, Broughton, Skipton, North Yorkshire, BD23 3AE,
phone 01756 792065 or click on thebullatbroughton.com.