Meet the Chefs in Yorkshire
Yorkshire owes its reputation for fine dining and great value to the chefs that work so hard behind the scenes in our restaurants. Here is your chance to meet them...
- Magpie Cafe - Ian Robson
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Ian has been involved with The Magpie since1971 returning full time in 1980 eventually taking over the business with Alison in 1990 on the retirement of Alisons parents Ian and Sheila McKenzie. He remains actively involved in the day to day running of the restaurant.
Click to view advert - Feversham Arms - Simon Kelly - Head Chef
Simon joined The Feversham as Head Chef in September 2006 and has firmly planted his family roots in Helmsley, living very close to the hotel with his wife and two young children. Simon\'s cooking is inspired by what Yorkshire has to offer, but with a peppering of international influences to create a unique experience. He loves to use lots of local hand-picked ingredients, even those un-expected ones!
Click to view advert - Fusco's of Whitby - Quayside Restaurant & Royal Fisheries - Stuart Fusco
Stuart Fusco – Young Fish Frier of the Year 2004 It was a proud moment for the Fusco family when in 2004 Stuart won the National Title of Young Fish Frier of the Year. This was something that he had worked at for a long time, being a runner-up twice, before finally clinching the title. Judging goes through various stages of elimination and each candidate must have a very wide knowledge of the trade as well as, of course, being able to fry the best fish and chips. The competition is sponsored by the National Federation of Fish Friers and Drywite who are suppliers to the trade.
Click to view advert - Fusco's of Whitby - Quayside Restaurant & Royal Fisheries - Raymond Fusco
Raymond Fusco – Young Fish Frier of the Year 2009 Raymond has continued a family tradition by winning the Young Fish Frier of the Year 2009 by following in the footsteps of his older brother Stuart who won the award in 2004. 20 year old Raymond, who helps run one of the family businesses at Royal Fisheries in Baxtergate, was among hundreds of other hopefuls who entered the competition for the coveted title of Young Fish Frier of the Year. After several elimination rounds, Raymond was chosen to go to the final in London along with four others and spent two days with the sponsors which finally culminated in the presentation ceremony which was held at the Plaza Park Riverbank Hotel and hosted by TV Chef Simon Rimmer. Mum Carol ,who is director of Fusco Ltd. said “I am naturally very proud of Raymond clinching this title, he is a very hard working and conscientious individual who strives for perfection in everything he does”.
Click to view advert - The Plough at Wigglesworth - Matthew Birtwistle
Click to view advert - Tanglewood - Bruce Hutton
Click to view advert - Zouk Tea Bar & Grill - Amjad Bashir
Executive head chef Born in Lahore, the Punjabi capital famed for its good food
Click to view advert - Cutlers Spice - Noim Ullah
What is your favourite dish? I personally like the old and classic dishes because they are simple and quick to make for a well experienced chef like me. It is better for me and less time consuming which means that I can concentrate on each and every dish exiting my kitchen; Whereas the new modern dishes are not my style because they are very time consuming this could cause me to give out my dishes late which in turn means unhappy customers. When I am in the kitchen in charge I try 100% to ensure every customer goes home with a smile.
Click to view advert - Marco @ Milano - Marco
Click to view advert - Signature's Bistro - Maciej Bujakowski, Executive Chef
Maciej Bujakowski is our Executive Chef in Signature’s Bistro and The Kimberley Hotel. Here is a bit about Maciej’s background and his working history. I am originally from Krakow in Poland, where I completed a four year chef degree at college, before going on to start my professional career. I am also a President of The Polish Society of Chefs and Pastry Chefs in the UK. In 2002, I took part in an international food competition in Innsbruck in Austria with the Polish Under 21s team, for which we received a bronze award. In 2004, I came to England and began work as a Commis Chef in a multi-AA Rosette restaurant in Hertfordshire. As my grasp of the English language improved, so did my ability to work with food, becoming a Sous Chef eighteen months later. I then went on to work in Whitby for a year and a half, before I moved to Harrogate for my first position at The Kimberley Hotel in 2009 as a second chef. After eighteen months here, I took the opportunity to move to my first Head Chef position, before returning to The Kimberley as Executive Chef in July 2011 to launch a new project – Signature’s. All of our dishes and everything that we create is done in our kitchens, from bread to desserts. My aim was to create something a bit different to entice people in, creating a unique and fresh experience within the local area. How about sampling; Gressingham Duck Breast, served with Tonka Bean infused Parsnip Puree or Rillette of Smoked Salmon accompanied by homemade pickled cucumber or some lovely homemade Ice Cream!
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