Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Last Saturday, I had the pleasure of joining a guided gastronomic walking tour of Malton, Yorkshire’s self-proclaimed food capital. As a food lover, I had high expectations, and Malton did not disappoint. From artisanal coffee and award-winning cheeses to sparkling wines and delicate macarons, the tour was a perfect blend of culinary delights, charming local culture and friendly people.

Starting with Coffee and Biscuits

Our day began at The Cook’s Place, a welcoming hub where Mark introduced us to the fascinating world of coffee production. We learned about the most expensive coffee in the world — kopi luwak — produced from beans that have been eaten and excreted by civet cats. 

Who knew coffee could have such an exotic backstory? The lesson was followed by a tasting of Roost coffee, paired with buttery biscuits from The Patisserie Malton — a delightful start that set the tone for the day.

Flavours and Stories Along the Way

Our first stop was Forty Six, where we tasted their famous chicken marinated in soy sauce and finished with chopped nuts and edible flowers. The combination of textures and umami-rich flavours made it a standout bite.

Next, we headed to Derventio Wine for a taste of the award-winning Nyetimber Classic Cuvée, a sparkling English wine that held its own against the best from Champagne. But what really caught my eye was the cheerful label on Chill Bill, a sparkling red wine — a reminder that good wine can also be playful.

A brief stop at Chancery Lane gave us a brush with history as we learned that Charles Dickens may have drawn inspiration for Scrooge from this very street. And the building now houses an Accounting Firm – you couldn’t make this up if you tried.

Cheese Heaven

At The Deli of Malton, we were treated to a carefully curated cheese tasting featuring four distinctive Yorkshire varieties:

• Yorkshire Blue – Creamy and tangy, it was easy to see why it’s an award-winner.
  
• Leeds Blue Pecorino – A sharp, salty contrast that paired beautifully with crisp crackers.
  
• Britannia Mature with Wholegrain Mustard – A punchy, flavour-packed cheese.
  
• Wave Yorkshire Cheddar with Seaweed from Scarborough – Creamy, rich, and full of coastal character.
  

The Yorkshire Blue stood out for its smooth creaminess, but the Wave and Britannia Mature were equally sublime — each bite a celebration of local craftsmanship.

Market Vibes and Soulful Bites

We wandered through the bustling food market, where the energy was as inviting as the aromas. Gourmet Scotch eggs with creative fillings, melt-in-your-mouth fudge (the lemon meringue flavour was my favourite), and the sound of soul music blaring from across the street created a lively, sensory experience.

Whisky, Rhubarb, and Gin

At McMillans of Malton, we tasted whisky and liqueurs, but the standout was the Rhuchello — a rhubarb-based liqueur with a perfect balance of sweetness and tartness. Jim, the owner, shared stories about the shop’s history and invited us to explore the charming library space above the store.

At Rarebird Distilleries in Talbot Yard, we sampled three distinct gins and learned about the art of gin-making. The atmosphere was light-hearted, and the gin and tonic certainly helped loosen the conversation.

Indian Flavours and Sweet Endings

We stopped at Kerala, a newly opened Indian restaurant, where we sampled beautifully spiced Keralan dishes. The warmth of the spices was balanced by delicate flavours, making it a refreshing change of pace. This is a place where eating with your hands is the best thing you can do.

Food 2 Remember treated us to Scotch eggs that were perfectly seasoned, generously wrapped in quality meat, and fried to a crisp perfection. I left with some lovely produces including black garlic, pork belly slices as they should be and scotch eggs.

A quick peek at Florian Poirot, Malton’s master patissier and UK pastry champion, was a feast for the eyes and palate. His delicate, jewel-like macarons were almost too beautiful to eat - almost. Groovy Moo Gelato and Bluebird Bakery, both nearby, tempted us with creamy gelato and freshly baked treats but there was no time to stop there but a promise of their crafts was on the cards.

A Fitting End to a Perfect Day

The tour ended back at The Cook’s Place, where Gilly Robinson prepared a comforting lunch using pasta from the Yorkshire Pasta Company and ingredients from the market. Dessert was a trio of perfection: a macaron from Florian Poirot, gelato from Groovy Moo, and a brownie from Bluebird Bakery — the ideal sweet send-off.

Malton's Quirky Charms

Beyond the food, Malton’s charm is woven into its history and quirky touches. We passed the beautifully restored Wesley Chapel and the most photographed wall in Malton - a picture-perfect backdrop for visitors. The smallest tourist office in the country - a converted red telephone box - added to the town’s whimsical character. My favourite discovery was a bench offering “a seat and a chat” - a simple but heartfelt invitation to connect with others.

Malton proudly holds the title of Yorkshire’s food capital, a label bestowed by the late Antonio Carluccio. Though some may find it controversial, Malton’s vibrant food scene and commitment to local producers more than justify the claim. Kudos to Visit Malton and Mark Brayshaw for curating such an authentic and welcoming food culture.

Join Me at the Spring Food Lovers Festival

If reading this has sparked your appetite, you’re in luck! Malton’s Spring Food Lovers Festival will take place from Saturday, May 24th to Monday, May 26th. I’ll be doing a chef demo on Saturday, May 24th, so if you’re around, come and say hello. Whether you’re there for the food, the people, or the history, Malton promises to deliver a feast for all the senses and I am delighted to be a part of it.