Michelin star chefs plus chefs from Michelin star restaurants prepared a unique feast for guests at Scarborough Spa last night.
Andrew Pern, James MacKenzie, Paul Welburn, Martel Smith and Anthony Gascoigne presented the fare, with internationally-renowned Master Sommelier Ronan Sayburn providing expert advice on accompanying wines for each course.
They are all former students of Yorkshire Coast College, some from the days when it was called Scarborough Technical College.
The menu will include canapes created by Anthony Gascoigne, who is now a lecturer and was chef at the Michelinstar Heathcoates restaurant in Lancashire. There will also be
drinks on arrival.
The starter included braised faggot of game has been devised by Filey’s James Mackenzie, of the Pipe & Glass, near Beverley.
Following this was a fish course with gin and tonic-cured salmon created by Paul Welburn, who was head chef at the Gary Rhodes’ Michelin-star W1 Restaurant.
The main course of suckling pig loin, cider-braised cheek and scrumpy juices created by Whitby’s Andrew Pern, of the Star Inn at Harome.
While the dessert with damson, quince and chocolate was introduced by Martel Smith of the Dawnay Arms, near York, and former Pastry Chef at Marco Pierre White’s three Michelin-star Oak Room.