Award-winning chef Chris Hobson's on a mission to champion Yorkshire produce in his new job at Kin cafe in South Cliff

The Yorkshire Taste Awards Rising Star trophy winner started at the B&B, run by Claire Moseley, in August and started a Sunday lunch menu a few months afterwards.

Also on the ‘menu’ is Chris’ signature ethos: everything Yorkshire.

“I bring in fresh, local, sustainable food and use everything I can from Yorkshire,” said Chris, who lives in South Cliff with his wife Toni.

“I aim to serve affordable food for everyone, that they know where the ingredients come from and it is hearty, good food,” he said.

His Yorkshire suppliers include Seagrown, based at Scarborough Harbour; Sykes House Farm, Wetherby; Malton-based Yorkshire pasta and cheesemongers Cryer and Scott, based near Castleford. He also uses Yorkshire butter and honey.

He has brought on board Deliciously Yorkshire, which supports the county’s food and drink producers and is championed by star chefs including Stephanie Moon.

“By coming to Kin, customers are not only supporting us but the local economy and its producers,” he said.

“That is why I am passionate about the place and why we are part of Delicously Yorkshire. It supports everything we stand for in every sector of the industry.”

Chris started his culinary career as a pot washer. He worked in the kitchen of the Green Lizard in Scarborough, where the head chef there took him under his wing. He had stints at the Highlander hotel, what was Marmalades in Scarborough, before moving to Seagrown in the harbour.

When Seagrown closed its cafe, he was invited to work at the Delmont Hotel, on Scarborough’s north side, where he launched The View restaurant. His work at The View led to his Deliciously Yorkshire award.

Earlier this year, Chris moved to the Wrea Head Hall, Scalby, where he was a senior sous chef.

Chris also gives an increasing number of demonstrations at food events across the county, including Malton, York and at the Great Yorkshire Show in Harrogate.

He will be taking part in the Living North Christmas Fair at York Racecourse later this month.

“Once someone has given Kin a try, once they come through the door and say ‘I’m happy and I’ll come again’, for me that’s job done,” said Chris.

Knowing she was on the lookout for a new chef, Claire, who with her son Andrew, owns the Derwent and Maynard hotels in the town, her mum recommended that she seek out Chris.

Mum is Denise Horbury, who though retired still works occasionally as a waitress at the Crescent Hotel, Scarborough.

Kin serves brunch from Monday to Saturday, daily from 9am to 2pm and Sunday lunch from 11.45am to 3pm. Customers will find Yorkshire and vegan breakfasts, shakshka – a poached egg dish – croque madame, a French-inspired sourdough sandwich, and the Kin poke bowl on the menu.

For Sunday lunch, they can choose from beef, pork or vegetarian options, like vegetable roulade, served with truffle mash, honey-roasted carrots, roast potatoes, Yorkshire pudding with sides of Yorkshire kale and peas and cauliflower cheese – that’s Eh Up Yorkshire cheddar – and gravy.

Chris and Claire’s plans for the future include a monthly food event, starting in February, with a tapas experience and supper club among the events on the cards.

“With Chris on board, we can take Kin to the next level,” said Claire.