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.

It has been a week since the Great Yorkshire Show but the memories of the amazing traders, producers, farmers and chefs linger on. 

In last week’s post, I brought you some highlights about a few of the chefs but there were a lot more I couldn’t cover so I am devoting this week’s post to them.

Harewood House Project

Chef Will Campbell from the Harewood House Project showcased ingredients that are considered a marriage made in heaven in the form of peas, lamb, goat’s curd and mint using the belly which is a cheaper cut of meat. 

As food items get more expensive, buying cheaper cuts of meat that can be slow cooked before finishing on a barbecue or under the grill will save you money.

The Old Deanery

A favourite fish of mine is halibut and that’s what head chef Adam Jackson from The Old Deanery in Ripon cooked with smoked butter, seaweed sauce and heritage tomatoes. 

Eating seasonally was a theme with many chefs using tomatoes in their dishes, from tomato salad with a simple olive oil, salt and lemon dressing to more complex recipes including tomato water and tomato crisps.

The Inn Collection Group

It's not often that I get to see a full deer butchery demonstration but that is exactly what Tom Adlam, Matthew Benson-Smith and Chris Taylor - the  team from the Inn Collection Group - did in their demonstration.

This masterclass showed how the lesser known cuts cooked using the right techniques can produce the same tender result as the expensive cuts.

Fodder

The biggest Yorkshire puddings I’ve had were in Fodder Harrogate with generous portions of fantastic food, providing great value for your money. 

So it was no surprise that Fodder Head chef Mehdi Boukkamach served a sharing platter of slow cooked ginger pork ribs, buttermilk grilled chicken with chimichurri sauce and pickled salad.

Bosun's

I love when art and food meet on a plate which is exactly what chef Kurtus Auty, the executive head chef from Bosun’s Bishopthorpe did with his dish of herb crusted Yorkshire lamb, courgette basil puree, courgette fricassee, gooseberry velouté, tempura courgette flower and lamb stuffed artichoke. 

Bosun’s pride themselves on the artistic flair in their presentation creating plates that looks like they could be artworks on a wall.

The food tasted amazing so it was nice to see it wasn’t a case of style over substance. While Bosun’s is mostly a gluten-free restaurant and they also have alternatives to the odd gluten item on their menu. 

Delifresh

Farmers and producers are often the unsung heroes behind the scenes so it was lovely to see Robert Ramsden from Delifresh, with the most stunning array of ingredients from veggies, fruits, chutneys, cheese to exotic ingredients. 

It was truly a chef’s larder which is why they supply ingredients to many in the industry.

Grantley Hall

It’s always lovely to see the team from Grantley Hall and chef Samira Effa, who recently appeared on the Great British Menu did not disappoint as she showcased the Warrendale Wagyu beef tataki, charred pickled gem lettuce, kimchi emulsion and wild rice. 

The desserts in Grantley Hall are stunning and we have executive pastry chef Stefan Rose to thank for them. Stefan is one of the top pastry chefs in the country so it is always a pleasure to see his creations come to life.

Rudding Park

Rudding Park was duly represented by chef Callum Bowmer, the head chef of Horto who cooked lamb ribs and tzatziki, lobster and tomato, garlic flat bread with straccitella. 

This is definitely my kind of food, unpretentious and delicious, that you want to go home and make.

Legacy, the Grand York

Legacy at the Grand York has a reputation that precedes it and the executive chef Kevin Bonello and head chef Ahmed Abdulla served a delicious cheese canape and showcased the humble celeriac in their dish of fermented celeriac and barley 'nosotto', smoked red baron onions and duck egg yolk.

Look out for next week's article where I'll conclude my series on the Great Yorkshire Show, I will share highlights from my chef demo with surprise guests, a recipe from Bettys and cake decorating tips from Charlie Lowe at HG1 Bakes in Harrogate.