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.

This year, the sold-out Great Yorkshire Show welcomed 140,000 people from across the globe for its 165th anniversary. This annual celebration highlights the best of Yorkshire's rich farming heritage and vibrant community spirit.

Food lovers were in for a treat with an array of culinary delights with the food hall brimming with artisan producers, offering everything from award-winning cheeses and charcuterie meats to exquisite pastries and preserves. 

The cookery demonstrations by top local chefs, showcasing the finest Yorkshire ingredients was a definite highlight for me. I got to meet chefs, farmers and producers from across the county, and to taste great food.

Over the next three weeks I will share some of my highlights from the event. 

Scallops and Sheffield

I spent a lot of time at the Great Yorkshire Food tTeatre and got to taste an exquisite scallop dish with sea buckthorn red curry made by chef Luke French from Joro restaurant in Sheffield. 

This dish is worth travelling to Sheffield for, so make plans to visit, especially as they are planning to move to a new location right by the river with access to the best produces and seafood.

An egg-cellent demonstration

Yolk Farm with new head chef, Stuart Morris, made a splash with two dishes from their menu showcasing their incredible eggs. 

Purporting to be the first egg farm restaurant in the world, they capitalise on this through their dishes. The first one consisted of crispy fried chicken pancake stack with hot sauce hollandaise, smoked bacon, maple syrup, and house pickles topped with fried egg. 

The second offering of sweetcorn fritter, poached eggs, red pepper and courgette salsa, salsa verde and a bunch of veggies was the perfect brunch dish.

A taste of Asia via York

Watching Michelin Bib Gourmand chef Neil Bentinck from Skosh in York cook an Asian-inspired dish with seasonal Yorkshire produce was a real joy. I can’t wait to dine at his restaurant - his reputation already precedes him.

A top tip from Neil is to use a metal scouring sponge to remove the gunk when cleaning fresh squid which also tenderises the flesh. 

Squid should be flash cooked at high temperature or slowly braised to remain tender. It lends itself to powerful and punchy flavours.

And many more

Other stand-out moments included Tom Heywood from Pignut at Helmsley delighting the audience with two dishes of beef tartare, and beef short rib with produce from their walled garden. 

And for a real treat, head to The Star Inn at Harome near Helmsley for fine dining. Their dish of North Sea turbot ‘fruits de mer’ with seashore vegetables was elegantly plated, with many intricate elements.

Yemi's verdict

The Great Yorkshire Show 2024 is not just an event; it's an experience that captures the heart and soul of our magnificent county.

With so many amazing chefs and producers to write about, I will be dedicating the next two columns to the show. 

Don't miss:  Look out for a delicious Bettys recipe that I will be sharing with you in the coming weeks, and for videos and more information, check out my instagram posts at @yummy_bydesign.