Chef who wants to put sushi on the menu for Yorkshire

Having been involved in the Japanese food business since 2002, Simon constantly comes across the classic misconception that sushi is only about raw fish.

Having been appointed as general manager of Harewood House Hospitality Division in 2008, Simon has now decided to return to his number one passion; sushi.

"There still seems to be a serious geographical divide between all of the UK and London, where sushi is a staple product consumed as fast food by office workers at lunch time and enjoyed on nights out at a massive selection of restaurants and outlets" explains Simon.

"Sushi is available in Leeds but there is still little choice."

Simon believes the time has come to approach things from a different angle and he is now aiming to develop the sushi market by using locally produced ingredients and keeping the raw fish element in-check.

In September, Simon will begin to work as a freelance sushi chef at the Swinton Park Hotel in Masham, home to celebrity chef Rosemary Shrager.

The Cookery School at Swinton Park is one of the country's finest and the fact that sushi will now be on the syllabus shows that finally there is a growing interest in this extremely healthy and creative food in our part of the country.

"Swinton Park has seen the potential of adding sushi to the courses it provides and we are going to promote many different types, especially the non-raw fish and locally-produced ingredient variety," explains Simon. "Obviously, not being Japanese allows me to put a Western slant on sushi and we want everyone to be able to enjoy it, whether you prefer fish, meat, dairy or vegetarian options. We will be holding day courses and dining evenings where guests can learn the basic skills, make the sushi for themselves and then enjoy what they have produced."

Simon will also be demonstrating other types of Japanese food as well as making sushi for corporate and private events at the hotel. This will include setting up full sushi bars to be incorporated into wedding receptions so that guests can enjoy their Champagne while having a wide variety of sushi being made in front of them.

The search for innovative ingredients has led Simon back to his first seafood supplier, Ramus Seafoods

of Harrogate.

Managing director Jonathan Bachelor says: "Simon came to us in 2002 and told us what he was trying to do with sushi in the North. We had had very little experience with the quality of fish that he needed but over the years we have worked closely together to obtain what was required.

"Now we are working with Simon to identify a new generation of locally or UK produced fish and seafood, reducing the necessity to import exotic, expensive and also endangered species."

simonphillips05@ gmail.com