Home and away
From Whitby and Leeds to New York and the Maldives – in recent months, James and his team have been out and about spreading the word about great Yorkshire produce and great Yorkshire cooking.
A flying 60-hour visit to New York with Welcome to Yorkshire for the heats of the Leeds International Piano Festival saw James act as an ambassador for the county, heading up the team at Jason Atherton’s Michelin-starred The Clocktower, New York Edition.




“It’s actually really difficult to take produce into the States,” explains James. “So instead we did a Yorkshire-inspired menu for a selection of American journalists, bloggers and food influencers, alongside representatives from the British tourism industry and the British Consulate.”

The diners enjoyed a meal which represented different parts of the county and included potted crab, Yorkshire puddings (of course!), beer-braised beef, beef dripping potatoes, braised East Yorkshire peas, and a rhubarb and Yorkshire parkin trifle, rounded off by Yorkshire tea and petits fours.

Further flung still, James and Kate, along with lucky children Toby and Molly, were guests of James’ old pal, Doncaster-born Chris Long, in the Maldives earlier this year.






The pair trained together at Scarborough Technical College, and Chris is now executive chef at the five-star Outrigger Konotta, located on Gaafu Dhaalu Atoll.

James was guest chef at the resort for a couple of nights, showcasing the food he loves cooking at the Pipe and Glass, including Yorkshire gin-and- beetroot-cured salmon, duck three ways, rhubarb baked Alaska and yet more Yorkshire puddings – this time in mini canapé form.

“Most of the chefs at Konotta are Indian or Sri Lankan,” says James. “I believe it’s the first time Yorkshire puddings have ever been cooked on the island!”




A little closer to home, James joined old friend and fellow chef Andrew Pern at the latter’s Star Inn the Harbour in Whitby back in March, as one of a series of guest chefs, cooking for a packed house of over 100 guests.




In May, Tom Kerridge’s innovative Pub in the Park festival came to Yorkshire for the first time, setting up camp in Leeds’s Roundhay Park. With a remit to provide very portable food for festival-goers, James came up with three delicious dishes: venison hot dogs with rhubarb and onion relish and juniper mayonnaise; Fettle and nettle croquettes with kohlrabi and mint slaw; and smoked beef meatballs with a tomato and oregano sauce, Yorkshire blue cheese and black olive purée.

And if all this is making your mouth water, you might enjoy another of James' jaunts - he's at Harrogate's Rudding Park Hotel on 11 November 2019.



“We sold over 4,000 meals over the weekend, and the hot dogs were one of the most popular dishes at the festival,” says James. “I also did some demos with old friend, journalist and broadcaster Nigel Barden, who wrote the foreword to my book On the Menu. It was great to see the Pub in the Park come to Yorkshire!?”

A fundraiser for the long-running charity Hospitality Action, which was established in 1837 and offers vital assistance to all who work, or have worked, within hospitality in the UK, the dinner was partly instigated by James, who’s assembled a starry team of fellow chefs, including Tommy Banks (Black Swan at Oldstead; Roots, York); Michael Wignall (The Angel at Hetton), and Shaun Rankin from Grantley Hall, near Fountains Abbey.




For more information:
www.hospitalityaction.org.uk


PUBLISHED :November 2019
TAGS : DRINKEVENTS
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