Goldsborough Hall hotel in Knaresborough has appointed Daniel Ife as the hotel’s new Head Chef.

He joined the team over six years ago and helped the previous head chefs achieve a 3AA rosette and a feature in the Michelin guide.

Owner of Goldsborough Hall, Mark Oglesby said:

“Behind the scenes, Daniel has been running the kitchens at Goldsborough Hall now for many years, so we are very proud that he has finally agreed to take on the role of Head Chef.

“Over the many years he has been with us he has demonstrated passion and creativity which has helped to win us many prestigious awards.

“With his wealth of experience and innovative approach, we are confident that Daniel will continue to lead our dining experience to new heights.’

Mr Ife added:

“My style is seasonally driven, using modern techniques and styles with a classic French undertone.

“It is a real privilege to create dishes that befit the majesty of the hall’s historic dining room, where former Kings and Queens have dined.”

Masham brewery secures listings in 100 M&S stores across UK

 T&R Theakston, in Masham, has secured a listing to supply Theakston Old Peculier ale to 100 M&S stores across the UK.

The brewery has seen a value growth of 4.5% in the Off Trade market versus a bottle ale market decline of 6%.

Following the deal with M&S, the ale is now stocked in all UK major supermarket chains.

Simon Theakston, joint managing director, said:

“Theakston Old Peculier is a flagship beer for us and for the town of Masham, with its name a tribute to the unique ecclesiastical status of the town as a ‘Court of the Peculier’, first established in medieval times.

“It’s great to see the continued growth in popularity Old Peculier underpinning its status as one of the country’s most well-known and loved ales.

“As a result of this new M&S listing, it’s fantastic to be able say this beautiful brew is now listed in all UK major supermarkets, meaning that fans have the opportunity to enjoy the taste of Old Peculier from both their local pub and within the comfort of their own home.”

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Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing 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 was love at ‘hello’ when Kean Ong opened the door to the Harrogate-based kitchen design studio which immediately transported me into a timeless, elegant, classic and stunning space that set the perfect scene for what was to come.

Kean grew up in Malaysia and worked in Singapore as a chef before relocating to the UK where he continued to hone his skills working in pan Asian, French and modern European kitchens including the Marriot Group, where he discovered a love and passion for pastry.

Picking up a best-in-year award for the advanced diploma in culinary arts patisserie and confectionary at Westminster Kingsway College was the beginning of a truly amazing career at some of London’s finest restaurants including Albert Roux’s The Brasserie at Sofitel St James, Quo Vadis in Soho, Inamo at Wardour Street and St James near Piccadilly.

At Blossom Tree Cake Company He is half of a brilliant duo with Stephen, who I can only describe as the heartwarming ‘behind the scenes yet keeping the show on the road’ main man, and Kean credits Stephen for being a key enabler to their success story.

The name Blossom Tree was inspired by a tree in their front garden and the oriental influences of Kean’s background.

Despite having had an enviable career, Kean says making wedding cakes is what he loves the most. He considers being a part of a couple’s big day a privilege that he pays back by creating the most beautiful, elegant, contemporary and delicious cakes to match their important occasion.

He makes cakes that look as good as they taste on the inside and he wants couples to look back years later still happy with their timeless cake design.

As a food lover, Kean is driven by passion and quality which have translated into him making quality, ethical and traceability choices including growing his own fruits and herbs and moving from fresh flowers to hand crafting life-like flowers for his cakes.

The flavours in his cakes are created using the freshest ingredients, with every element homemade, minimal use of food colouring and the cakes are infused with his signature syrups that keep them moist and light without being overly sweet.

For the tasting, Kean made me three flavours including a new one which he will be unveiling for the next wedding season.

The Chocolate Salted-Caramel cake was a delight with the lightest chocolate sponge perfectly balanced with the salted caramel buttercream. As a non-chocolate cake lover, I was an easy convert by the delicate flavour which didn’t smack me in the face with chocolate.

Kean explained that he kept the flavour light because people would have been eating all day and wouldn’t want a cake that is heavy or overly sweet.

Yemi and Kean Ong with some of his creations

I moved on to the most popular flavour of Passion Fruit curd, Vanilla buttercream and White Chocolate sponge and could immediately see why this is popular, with most couples asking for a layer. The passion fruit curd was sublime cutting through the white chocolate sponge making me want to go for yet another bite.

My favourite all time cake remains a well made Victoria sponge cake and the new flavour that I tasted took it to another level. We are often told the classics are classic for a reason and should be untouched, but I counter that by saying sometimes a classic needs a facelift in the hands of a craftsman.

That’s exactly what Kean has done with his twist on this well loved classic featuring quintessentially British ingredients, capturing the smells of summer and champagne.

Each flavour was the front runner until I tasted the next one; I left without being able to decide my favourite but I remain partial to his latest creation.

Kean puts his heart and soul into his work; his artistic flair, skill, experience and training as a pastry chef was rewarded with four Guild of Fine Food Great Taste Awards in 2022 for his Elderflower & Blackcurrant, Raspberry velvet, zesty Lime, and Pistachio & Plum flavours.

Another three awards were added in 2023 for Zesty lemon, Chocolate & Cherry and Lychee, Raspberry & Rose flavours.

Blossom Tree Cake Company’s creations have been featured in many magazines and is the preferred partner for many venues including Goldsborough Hall, Grantley Hall, Ripley Castle and Rudding Park  in Harrogate.

Bookings are taken a year in advance with tastings done over the winter period. Tailored consultations result in your wedding cake complimenting and being a talking point on your big day.

With a warm welcome, cakes that look like artworks and creatively delicious flavour profiles, I left Blossom Tree Cakes still in love and armed with tips and inspirations to take my own baking to the next level. Kudos to this dynamic duo.

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A horticultural nursery near Harrogate is to reopen after almost eight years.

Cliff Bank Nursery at North Rigton was run for years by Joe Maiden, who appeared on radio gardening shows for 40 years until his death in 2015.

Ben Preston, who was previously head gardener at York Gate Garden, and NHS worker Laura Kennedy have spent a year restoring the Harrogate Road site, which will re-open on Saturday, May 27.

The nursery will specialise in rare woodland plants, unusual perennials and ornamental grasses as well as offering a yearly selection of hardy annuals.

Mr Preston and Ms Kennedy, both 35, took on the challenge to bring the derelict nursery back to life in March last year.

Ben Preston and Laura Kennedy

They have cleared the overgrown site, installed new polytunnels and created selling space. A derelict glasshouse has also been refurbished.

The couple plan to grow everything at Cliff Bank by propagating from seed, cuttings and divisions.

Mr Preston, who is originally from Boston Spa, worked at gardens across the UK, including Goldsborough Hall, near Knaresborough, before overseeing the expansion of York Gate Garden as head gardener fro 2017 to 2022. He is also a lecturer at Yorkshire School of Garden Design.

Ms Kennedy has worked in the NHS for nine years.

Mr Preston said:

“We’re really happy to be re-opening the gates at Cliff Bank. It has seen many horticultural chapters over the years and hopefully we’ll be here for many years to come growing unusual plants and providing inspiration and knowledge for gardeners.

“Being a local lad and having a passion for plants, it has been a dream to open our own nursery so close to where I grew up. Our aspiration is to become a popular local nursery with a national reputation for growing interesting and unusual plants here in Yorkshire.’

The greenhouse pre-renovation

The renovated greenhouse

Ms Kennedy added:

“We’ve got huge plans for Cliff Bank and I can’t wait to see them come to fruition, but in the meantime, we look forward to welcoming the gardeners of Leeds and Harrogate over the summer.”

Cliff Bank will open Wednesday to Saturday from 9am to 4:30pm until October.

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