Yorkshire Michelin star awarded chefs to cook in first fundraising Northern Stars Dinner.
FIVE award-winning Yorkshire chefs are set to take diners on a sensory journey at Rudding Park Hotel in Harrogate on 11 November 2019.
The Northern Stars Dinner is in aid of Hospitality Action charity that supports people in the hospitality industry in times of troubles.
Four Michelin star awarded chefs – Tommy Banks, (The Black Swan, Oldstead & Roots, York); Shaun Rankin, Shaun Rankin (Grantley Hall, Ripon); James Mackenzie, (The Pipe and Glass, South Dalton) – and Michael Wignall (The Angel, Hetton, Skipton) will tantalise the taste buds from starter, fish course, main course to dessert, whilst award-winning Rudding Park resident chef Matthew Wilkinson will delight with a pre-dessert.
Chief executive of Hospitality Action Mark Lewis said:
“Yorkshire’s greatest chefs will be joining forces to create a superb five course menu. Our first Northern Stars Dinner in Yorkshire is set to be a truly memorable evening. The money raised will go towards helping industry people who find themselves in crisis.”
Contact Kirsty Lyons on 020 3004 5505 or firstname.lastname@example.org
To find out more visit www.hospitalityaction.org.uk/events
Tommy Banks, head chef and owner of The Black Swan, Oldstead & Roots, York
Tommy and his family have owned and run The Black Swan Oldstead for the past 10 years, and opened Roots York in 2018, named after his debut book.
The Black Swan holds a Michelin star and 4 AA Rosettes and both of his restaurants are on the Estrella Damm National Restaurant Awards Top 100 list. Tommy became the youngest Michelin-starred chef in Britain in 2013 and competed on Great British Menu in 2016 and 2017, making it through to the Banquet. Over the past four years Tommy has cultivated a 3-acre kitchen garden in the field next to The Black Swan which provides produce for both restaurants on a daily basis.
James Mackenzie, head chef and owner of The Pipe and Glass, South Dalton
James and his wife Kate took over the Pipe and Glass in 2006. In 2010. The restaurant was awarded East Yorkshire’s first Michelin Star, an award that it has retained ever since. Other notable recognition and awards have followed, including the title of Michelin Pub of the Year, the Good Pub Guides National Dining Pub and Yorkshire Dining Pub of the Year. As well as consistently featuring in the Morning Advertiser Estrella Damm list of the UK’s Top 10 Gastropubs. James has also been awarded the Craft Guild of Chefs Dining Pub/Restaurant Chef of the Year in 2016. James’ debut cookbook On the Menu was released in 2012 to critical acclaim and won best debut cookbook at the Gourmand World Cookbook Awards in Paris.
Shaun Rankin, chef patron at Grantley Hall, Ripon
A Yorkshire man! Rankin honed his skills at The Mayfair Hotel in London. He gained his first Michelin star at Bohemia restaurant in 2005 and opened his own highly-acclaimed restaurant, Ormer in 2013 in St Helier, which, was awarded its first Michelin star and three AA Rosettes just months after opening. Shaun returned to London where he opened Ormer Mayfair and 12 Hay Hill. His latest fine dining restaurant, Shaun Rankin at Grantley Hall, opened in July 2019 and he has also overseen the creation and planting of his own kitchen garden that will supply many of the vegetables, herbs and edible flowers his dishes require.
Michael Wignall, chef patron, The Angel at Hetton, Skipton.
Michael’s professional career started at Broughton Park, under Paul Heathcote, followed by stints at L’Ortolan, Old Beams, Cliveden Hotel and the Devonshire Arms, earning a Michelin star at each. He opened Michael Wignall at The Latymer in 2007, which was awarded its first Michelin star and five AA Rosettes in 2011, and a second Michelin star in 2012. In 2016 Michael moved to Gidleigh Park, retaining its two Michelin stars and being awarded five AA Rosettes. Michael and his wife Johanna took over The Angel at Hetton in 2018. He produces incredibly complex dishes, with his attention to detail and dedication to the pursuit of perfection in flavour, texture and appearance knowing no bounds.
Matthew Wilkinson, development chef, Rudding Park, Harrogate
Matthew joined Rudding Park in 2005 as a trainee in the Conference and Banqueting Kitchen. In 2007 Matthew left to expand his experience spending time in London and a stint in the French Alps, meeting and learning from great chefs including the Roux family and Pierre Koffmann. He returned to Rudding Park in 2012 as Conference and Banqueting head chef, responsible for creating dishes for over 40,000 guests a year. Matthew is a regular on the Yorkshire food scene. His key focus is to ensure his dishes reflect seasonality, food trends and themes.