Michelin-starred chefs return home for gala extravaganza
SOME of Yorkshire’s finest chefs who started their career at Yorkshire Coast College (YCC) are set to return to the region as part of Scarborough Engineering Week next month.
The Michelin-starred chefs will be showing off their culinary skills with a six course gala dinner at the Scarborough Spa next month.
James Mackenzie, Andrew Pern, Andrew Gascoigne, Andrew Thwaite, Martel Smith and Paul Welburn will each be cooking a speciality dish and will be joined by renowned Master Sommelier, Ronan Sayburn.
Chef and founder of the Beverley-based Michelin-star restaurant, the Pipe and Glass Inn, James Mackenzie said: “I’m still a great believer in the college system, we still support it now and try to work with colleges and schools to try to encourage the next generation of young chefs.
“It’s good to showcase all the food that we do now and hopefully inspire the next generation of young students, and maybe some more wanting to come and choose our hospitality as a career as well.”
Suckling pig loin, game and Petit Fours are just a few of the delights on the menu for diners.
James prides himself on choosing quality, locally sourced ingredients and will be creating the starter dish of braised game and ale gravy using Two Chef’s ale, which he developed himself along with fellow chef, Andrew Pern and The Great Yorkshire Brewery.
“It’s first of all choosing the season that it’s in – which is what our cooking is about anyway, and then trying to do something that represents where we are and what we’re about – you know that hearty, high quality food.
“We can do all the fancy little bits of this and that and the other on the plate but I sometimes think a nice bit of braised game is a great thing that’s a twist on a whole hearted thing you know.” He added.
Yorkshire Coast College Hospitality Tutor, Margaret Calver – who trained many of the acclaimed chefs at college – will once again be working with the chefs at the dinner next month.
She said: ”During my time at Yorkshire Coast College, it has been a pleasure to teach so many students who have gone on to achieve so many high accolades in the Hospitality and Catering industry.
“I am looking forward to working again during the Michelin Star night and introducing these extremely talented former students to our current students who will be supporting the event.”
