Food Matters: Big day for puddings

The tradition of serving Yorkshire pudding as a starter with a drop of raspberry vinegar is being revived by some of the county's best chefs, restaurants and Womersley Fruit and Herb Vinegars.
By The Newsroom
Published 28th Jul 2010, 13:27 BST
Updated 28th Jul 2010, 13:28 BST

They are calling on chefs to give the pudding pride of place on a specially created starter menu on Yorkshire Day on Sunday, August 1.

Andrew Pern from The Star at Harome, James McKenzie from The Pipe and Glass at South Dalton and Tim Bilton, from The Butchers Arms at Hepworth, along with many other chefs and restaurants, will be kicking off their Yorkshire Day Sunday lunch with a proper pudding and a splash of Womersley's handmade Raspberry Vinegar.

Cookery class for festival fans

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York Food Festival goers are being given the opportunity to join Yorkshire venison farmer Nigel Sampson of Holme Farm and chef Stephanie Moon of Rudding Park for a cookery class.

On August, 12 at 7pm people will be given the chance to cook two courses including starters of assiette of venison and venison tarter, marinated venison salad, and peppered scorched venison and a main course of venison steak with herb crust, carrot dauphinoise, summer greens and rosti potato. They then get to share a communal meal of the food cooked.

The event highlights the 2010 festival's theme "Meet the Yorkshire Food Heroes".

Tickets are available at yorkfoodfestival.com/prefest.

php for 45 per person. Or call the festival ticket line 01904 466687.

Related topics:YorkshireAndrew Pern