Satur­day

The Scarborough News - - TOUR DE YORKSHIRE -

10am Jeremy Hollingsworth, Jeremy’s Restau­rant Cook­ing a lightly cur­ried gratin of Scar­bor­ough lob­ster with mac­a­roni, cau­li­flower and ap­ple. 11am Peter Neville, The Pheas­ant Ho­tel, Harome

Peter is cook­ing up wild sea bass with lo­vage creamed potato and kitchen gar­den finds. Noon James Macken­zie, The Pipe and Glass Inn Miche­lin starred chef James pre­pares a lo­cal veni­son steak starter, served tartare with mini scotch egg and a hal­ibut main course, us­ing lo­cally sourced seafood. 1pm Har­ri­son Bar­r­a­clough, Plum and Par­tridge Heir­loom tomato with gar­den finds and sea bass with Si­cil­ian salsa. 2pm Andrew Th­waite, choco­latier

Watch out for some amaz­ing cho­co­lates and some lo­cal flavoured fill­ings. Per­haps even a chance to try. 2.40pm - 2.50pm Scar­bor­ough TEC pro­fes­sional cook­ery stu­dent, Kian Gray

Kian will be pre­par­ing and cook­ing pan-fried scal­lop with lemon oil. 3.40pm - 3.50pm Scar­bor­ough TEC, pro­fes­sional cook­ery stu­dent, Kian Gray Pre­par­ing and cook­ing lob­ster ravi­oli with but­tered sam­phire. 4pm Luke Daniels, We­ston Ho­tel Cook­ing up pick­led mack­erel, pars­ley oil, ap­ple puree, pars­ley sponge . 4.40pm - 4.50pm Scar­bor­ough TEC ap­pren­tice, Kyle Steven­son Pre­par­ing a dish in­spired by lo­cal pro­duce. 5pm Deb­bie Raw

Our youngest demo star Deb­bie as seen on BBC2 “Fur­ther Back in Time” takes a break from her full time job at Mal­ton Cook­ery School to en­ter­tain. Deb­bie will be fin­ish­ing the show cook­ing mack­erel slid­ers with pick­led golden beet­root, horse­rad­ish cream on a soda scone, fol­lowed by honey and star anise panna cotta with rhubarb com­pote and lemon meringue. 10am Wendy Stock, GWS Seafoods

Wendy will open the show with how to dress a York­shire crab. 11am Mar­tyn Hyde, Eat Me Cafe Martin will cook two dishes from the award-win­ning cafe menu, fea­tur­ing lo­cal pro­duce and their leg­endary Thai green curry. Noon Rob Green, Seafood chef Rob cooks two seafood in­spired dishes us­ing lo­cally caught fish. 1pm Sue Nel­son, York­shire Food Fin­der

Sue pre­pares a starter us­ing York­shire Coast caught fish and a meaty main course with York­shire wagu beef. 2pm Bob Roberts and Steph Moon

Bob from Scar­bor­ough-based firm York­shire Lob­sters and Steph Moon

Bob and Steph prep a lob­ster and cook you up some lob­ster ther­mi­dor. 2.30pm Scar­bor­ough TEC pro­fes­sional cook­ery stu­dents, Chloe Robin­son and An­thony Wil­son

Pre­par­ing and cook­ing monk­fish with pea risotto. 3pm Ol­lie Moore, Ox Pas­ture Hall

Ol­lie will be cook­ing up some dishes from his menu at Ox Pas­ture Hall.

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