Standing ovation at Michelin Star Chefs Spectacular

Chefs and staff celebrate
Chefs and staff celebrate
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The reunion of Scarborough Technical College 'old boys' who are now star-rated chefs earned a standing ovation.

The Michelin Star Chefs Spectacular was presented by the now Yorkshire Coast College, run by Grimsby Institute, and the Scarborough Business Ambassadors who initiated the idea.

James Mackenzie with a student from Yorkshire Coast College preparing the dishes

James Mackenzie with a student from Yorkshire Coast College preparing the dishes

It was supported by SIV which runs the Spa, where the banquet was hosted in the Ocean Room, and by the new University Technical College.

The menu was devised by Andrew Pern, of Whitby, who runs the Michelin Starred Star Inn at Harome, near Helmsley, and James Mackenzie, of Filey, the chef/patron of the Michelin Starred Pipe & Glass Inn, near Beverley.

Anthony Gascoigne, Paul Welburn, Martel Smith and top chocolatier Andrew Thwaite also starred in the event, all paying tribute to their former catering lecturers at the college. They included Ken Allanson, Margaret Calver and Mary Oldfield, who were present.

Students from the college helped to prepare and serve the dishes and wines.

Another ex-student Ronan Sayburn, a master sommelier, advised on the wines for each course, which featured Gin and Tonic-cured Salmon, Braised Fur 'n' Feather Faggot of Local Game, Cider-braised Cheek, Black Pudding Scotch Quail Egg, and Autumn Forest Gateau with Brambles, with Damson and Quince.

Guests were full of high praise for the feast

Gilly Robinson, who teaches at Malton Cookery School, said: "It was a fantastic menu. The fact that every chef played a part and spoke to the guests made it work so well."

Fiona Gamwell, of Scarborough, said: "It was a great celebration of what is Scarborough, the chefs were great and the food was amazing from start to finish. It was at the very very top end of what restaurants can provide."

Ann Hardy, leader of Yorkshire Coast College, added: "I am so proud of the students who helped at the event and what a superb claim to fame for the college to have produced so many Michelin star chefs."

The college can lay claim to 11 Michelin-star chefs who work throughout the country.

Peter Wilkinson, of the Scarborough Business Ambassadors, told guests: "What a remarkable event.

"So unique, so good for Scarborough, and for the colleges and the students. It was an inspirational celebration."

The chefs have agreed to return next year for another similar event, and some will be taking part in creating a meal cooked at the official opening of the UTC next spring.

What the chefs presented ...

CANAPÉS AND ARRIVAL DRINK

By Anthony Gascoigne, Chef/Lecturer at North Hertfordshire College, former Chef at the two Michelin Starred Heathcotes Restaurant, Preston.

STARTER

Cooked and introduced By James Mackenzie, Chef/Patron of the Michelin Starred Pipe & Glass Inn, near Beverley.

Recommended wine introduced by Ronan Sayburn, Master Sommelier.

Braised Fur 'n' Feather Faggot of Local Game, Curly Kale Colcannon, 'Two Chefs' Ale Gravy, Crispy Pickled Onion Rings

FISH COURSE

Cooked and introduced By Paul Welburn of The Leconfield, Sussex, former Head Chef at Gary Rhodes' Michelin Starred W1 Restaurant, BBC's Great British Menu Entrant 2014.

Recommended wine introduced by Ronan Sayburn, Master Sommelier.

Gin and Tonic-cured Salmon

MAIN COURSE

Cooked and introduced By Andrew Pern of the Michelin Starred Star Inn at Harome.

Recommended wine introduced by Ronan Sayburn, Master Sommelier.

The Whole Hog... Suckling Pig Loin, Pork and Pickle Pie, Cider-braised Cheek, Sticky Ribs and Black Pudding Scotch Quail Egg, Scrumpy Juices (as featured on BBC's Great British Menu Final 2012)

DESSERT

Cooked and introduced By Martel Smith of the Dawnay Arms, near York. Former Pastry Chef at Marco Pierre White's three Michelin Starred Oak Room.

Recommended wine introduced by Ronan Sayburn, Master Sommelier.

Autumn Forest Gateau with Brambles, Damson, Quince, White and Dark Chocolate

COFFEE & PETIT FOURS

By Master Chocolatier Andrew Thwaite and students from Yorkshire Coast College.

Andrew Thwaite is the Head Chocolatier at Autism Plus and former Master Chocolatier at Callebaut and The York Chocolate Story. Andrew also works at four private cookery schools; York, Malton, Carlton Towers and Rosemary Shragers in Tunbridge Wells. Andrew freelances for De Zanne Gourmet Foods and Keylink.