Andrew Pern: Michelin-starred chef at The Star Inn at Harome shares best places in Yorkshire to indulge in an autumnal dinner on a budget
As we approach the autumn season we have spoken to Michelin-starred chef Andrew Pern at The Star Inn at Harome about his favourite seasonal places to eat on a budget.
Chef and patron at The Star Inn at Harome gained his first Michelin star in 2002 and maintained it for 20 years at the restaurant.
The Star Inn at Harome is situated in a small agricultural village on the edge of the North York Moors.
Andrew grew up in Whitby as a fan of fish and chips but during the autumn months, he switches to meaty dishes.
One of the most autumnal places to eat in Yorkshire on a budget, according to Andrew, is Flower Belt in Helmsley.
It is run by the Wainwright family.
“It is what ‘it says on the tin’; a place to pick wild flowers through the summertime with some amazing views in Ryedale overlooking Helmsley, with the hills and moors in the distance,” Andrew said.
“It’s very down-to-earth (pun intended); you sit on bales or benches and eat great pizzas, in fact, the best pizzas served in any field I know in Yorkshire!
“As we move into autumn, it’s only open at the weekends 12pm to 5pm and as the flowers die back, they are replaced with a vast selection of pumpkins of all shapes and sizes with barrows at the ready for a great harvest to please the kids!
“For mum’s and dad’s, there’s a bar, the Honey Trap, serving local brews including Helmsley Brewery and Wold Top, along with a selection of wines and soft drinks.
“Cakes, coffee and ice creams never go amiss either, all served by fabulous local staff and the family alike. An annual favourite for all local people is the live music programme with farmers’ nights and country and western nights too. Yeehaa!”
A typical autumn-themed meal at home for Andrew is usually a roast loin of pork from Radfords Butchers of Sleights near Whitby.
“It is my favourite,” he said.
“Sleights is the village I grew up in and I’ve known this award-winning butchers most of my life.
“The produce in their shop is probably the best in the county!
“I love to eat a Roast with friends and family, serving the pork with all the trimmings and more.
“The ingredients are: garden sage and shallot stuffing, apple and cinnamon sauce, peppery chipolata sausages, Stornoway black pudding (the best!) and buttered brassicas.
“Such as cavolo nero, Savoy cabbage and curly kale with plenty of butter, black pepper and a hint of crushed juniper, mashed carrot and swede finished with some fresh horseradish or a punchy horseradish sauce mixed into it, dripping roasties and gravy made with a splash of Ampleforth cider… Saving most for the guests, of course!”
Andrew’s version of a Faisan a la Normande has been his go-to autumn recipe since he first started cooking as a child.
“The start of the pheasant season on 1st October has always been part of my life,” he said.
“I grew up on a farm where my Dad had rough shoots and now live in rural Ryedale where feathered game shooting is very much a part of local life.
“Over the years, I have fine-tuned the recipe to Fricasse of Local Pheasant with Orchard Apples, Young Leeks, Prunes and Cider Cream with Celeriac Puree. It’s crowd-pleasing comfort food at its best!”