Sought-after Yorkshire produce... and how top chefs prepare it

THE best of Yorkshire’s food industry was proudly on display with a range of top chefs and food experts out in force to show off the range of cuisine the county produces.

The deliciouslyorkshire cookery theatre attracted big crowds throughout the weekend for demonstrations on how to prepare everything from game to seafood.

Among those giving demonstrations were Chris Oakden, of the Coniston Hotel, near Skipton, David Deacon, of the Shoulder of Mutton Inn, near Harrogate, Anton Scoones, of the General Tarleton in Knaresborough, Karl Mainey, of The Crown Inn at Roecliffe, and Paul Nicholson, head butcher at the Great Yorkshire Showground’s Fodder.

Mr Nicholson said Yorkshire produce was proving increasingly popular with customers.

He told the Yorkshire Post: “A lot more people are wanting to know the history about it what they buy. They want to know about the animal’s lifetime. That’s why I go out personally to the farms to see the life the animals has had.

“People who spend that bit more on quality meat and food want to know where it’s from – if you want to spend more, you want to know more.

“You get a lot more people asking questions. Butchery is always changing so if someone is not sure you can talk to us and get an answer.”

Mr Scoones showed the crowd how to cook a full roast dinner and said the secret was to add plenty of earthy and strong flavours alongside simple foods – something he said was “what Yorkshire food is all about”.

Also in the food hall were fish, cakes, sloe gins, meats and sweets, all produced by artisan farmers and food producers from in and around Yorkshire.