For Cooks

James Mackenzie Chef’s Table

James Mackenzie believes in keeping it real. With wife and maître’d Kate, James owns and runs East Yorkshire’s first and only Michelin star, The Pipe and Glass Inn, at South Dalton, near Beverley.

But despite that coveted star (which they have kept for seven years!), the couple are adamant that the Pipe and Glass gives as warm a welcome to the local dropping by for a pint as it does to a top London restaurant critic.

Maybe it’s James’s solid northern roots – James grew up in Filey, he trained at Scarborough Technical College, he paid the usual dues at several restaurants, working his way through the ranks to become Head Chef at Andrew Pern’s lauded Star at Harome.

In 2006, he and Kate took on the Pipe and Glass – then a run-down local looking decidedly in need of some love and care. With a small budget and a huge ambition, the couple called on their many friends and within a couple of months, and with a lot of very hard work, they turned the place into the warm and welcoming destination restaurant it is today.

As well as the pub and restaurant area, the Pipe and Glass now boasts a private dining area, complete with relaxing cookery-book-lined Chefs’ Library and demonstration area; and two (soon to be five) glamorous letting rooms, which get booked up months in advance.

It is the Good Food Guide’s County Dining Pub of the Year 2014, and was recently placed at number 4 in the Morning Advertiser/Budweiser Budvar Top 50 Gastropub Awards for the second consecutive year: it’s the highest placed gastropub in the north. In 2013 it won the Pub and Bar Award in the prestigious Cateys, the ‘Oscars’ of the restaurant industry. It was also the Michelin Dining Pub of the Year 2012, and has won numerous other awards.

James’ first book, On the Menu, won the title of Best First UK Cookbook in the international Gourmand World Cookbook Awards for 2013.

The Golden Apron 2015

Calling all young, aspiring chefs (aged between 14-19) James Mackenzie invites you to compete for the title of the Golden Apron 2015.

Chefs must submit a locally-sourced pork dish, within a two hour time frame and a budget of £10 (sounds pretty challenging!) The best eight will then be invited to Yorkshire Wolds Cookery Schools on 24 October, to cook for a panel of judges (including James himself!)

The best three will then be mentored by James at his pub and asked to cook alongside him for a gala dinner. The winner will be crowned the Golden Apron 2015 and given a work placement with Cranswick – which is a great way to get your name out there in the culinary world! 

For more information, visit:  Good luck young chefs!  

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