Chef Profile - Iain Wilkinson of Yolk Farm Kitchen

“We wanted to create a place where people could learn about free-range egg production in a fun, interesting way, and to create amazing food experiences,” says Emma. “Therefore, it was very important for us to keep our happy hens and their amazing eggs at the very heart of our business as we grew.”

This they have done this summer by opening the world’s first egg restaurant on an egg farm. The Yolk Farm Kitchen sits alongside their acclaimed farm shop and the wonderful array of farm animals for children to get up close and personal to.

Their menu, from chef Iain Wilkinson, features several expected dishes as well as seriously innovative and exciting ones. I love it and am a bit of a regular. The place is getting busier, so it’s best to book online before visiting.

What was the first dish you remember cooking? I had to reheat a Pukka Pie for myself when my mum was working away and failed miserably with a minor burn. The first successful dish I remember cooking was a curried parsnip soup on my first day at college.

Who is your culinary inspiration? I look to Chef Jono from Vice and Virtue (best chef in Leeds for me), Gary Usher, of Elite Bistros, for his brutal honesty, and Alvin Cailan, of the Eggslut brand, for inspiration.

Do you have a favourite cookbook? I love Gordon Ramsay’s 3 Star Chef and the Dishoom recipe book, which has a great balance of stories of Bombay and excellent recipes. I’m also a huge lover of NYC and Los Angeles cult recipe books, which helped massively in creating our Yolk Farm Kitchen menu.

Who are your three dream dinner guests? Walter Elias Disney; we named our son Elias as his philosophy on dreams, happiness and storytelling are big influences on us. Dwayne “The Rock” Johnson – I’m a huge fan of professional wrestling. And Marcelo Bielsa who has restored Leeds United to their magnificent best.

Do you have a guilty food pleasure? My favourites are a doughnut burger from Reds BBQ, monkey fingers from Meat Liquor, and the Drum & Monkey’s fish pie.

What is your favourite ingredient and why? Eggs, obviously! Other than that, I love beetroot, which features on any menu I write. I love the way it can change a dish in so many ways. Just Beet It on our menu at Yolk Farm is very popular.

What are your top tips for poaching an egg? Farmer Ben taught me the science of an egg and that it all comes down to freshness and healthy hens. Eggs are mostly water, vitamins and minerals and crucially protein so, as with meat, their properties change over time. The older the egg, the looser the white. So freshness is critical for the perfect poached egg. Water should be brought to the boil, then reduced to a steady simmer with a splash of vinegar but if the eggs are super fresh don’t bother. Depending on its size, poach the egg for 90-120 seconds. The eggs will wobble but once cooked, gently lift the egg from the water, and the wobble will firm up as the egg sets. Drain on a tea towel before serving.