Chef profile - Bethany Haresign from the Wild Plum in Harrogate

I had heard so much about it and the cooking of chef Bethany Haresign and her young, enthusiastic and seemingly happy all-female team in the kitchen.

Bethany insists on “only the very best, seasonal, quality ingredients using local, independent suppliers” and inspiration from across the globe drives her eclectic menu. At the time of writing, the cafe is still closed but she tells me hopefully it will be open in September and I for one, can’t wait.

What was the first dish you cooked? When I was a little girl, my grandma used to pick me up from school every Friday, and back at her house, I used to stand on a little stool and bake scones with her using an old-fashioned mixing bowl. There were no cutters, and we used a drinking glass to cut them out. There is nothing nicer than a scone straight from the oven with lashings of butter on top.

Where or who do you get your culinary inspiration from? Food trends constantly change, so I am always looking at what might be the next one. Seasons are important, and I get inspiration from seasonal food. There are some great chefs out there who are inspirational, but I feel it is important to be individual and try to do your own thing.

What was your first cookery book? It was Sweet Dreams by Gary Rhodes and belonged to my mum, who was a chef. I thought it was quite cool but never for one minute thought I could do anything like that. I still use recipes from it today.

Who would be your three dream dinner guests? Dolly Parton – she’s cool and I love her music. I always have 9 to 5 playing in the kitchen when cleaning down. I don’t ever work 9-5, but it’s good to dream. My second guest would be the Queen – she is inspirational and a fantastic figurehead for our country. Lastly, I’d invite Sir David Attenborough – he has the most soothing voice and loves animals, so he is a good guy in my book.

What is your guilty food pleasure? A Bakewell slice from Bothams in Whitby, made with a shortbread base, filled with raspberry jam and frangipane and a cherry on top, is mine. I have to hide them so my dad doesn’t eat them. My baker at the Plum makes Cracked Pies with a biscuit base and caramel centre. They are so addictive.

What is your favourite ingredient? Maldon salt – it’s my top ingredient and the best salt to buy. I am a salt addict.

What are your plans for the cafe post-lockdown? We have been following the Government guidelines closely and looking at how other restaurants and cafes have reopened. The reduction to one metre for table layout is a positive move to help businesses to restart. We are planning to reopen early in September, and the team can’t wait to get back to work. We will need to adapt, so our customers feel safe and enjoy the dining experience that they have all come to expect. To start with, there will be a reduced menu, but we hope that not before too long the Wild Plum can return to full capacity.

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