Some of the best chefs in Yorkshire came together this week to cook some exceptional dishes all in the name of charity

It isn’t often you get four Michelin-starred chefs cooking in the same kitchen on the same night.

Well that’s exactly what happened on Monday night at Rudding Park in Harrogate.

Michelin-starred Tommy Banks (Black Swan Oldstead and Roots, York) Shaun Rankin (Grantly Hall), James Mackenzie (Pipe and Glass, South Dalton) Michael Wignall (The Angel, Hetton) were joined by Rudding’s own Matthew Wilkinson for the Northern Stars fundraising dinner.

The event, attended by a sell-out 150 people, was in aid of Hospitality Action, a charity which helps and supports people in the industry who have fallen ill or on hard times, to get back on their feet again.

“Our help takes many forms, from providing financial assistance to families in needs, to ensuring hospitality people are given emotional support and counselling as they come to terms with an issue that’s impacting their lives,” says Hospitality Action chief executive Mark Lewis.

“None of this is possible without the success of events like tonight.”

Guests were greeted by a drinks reception with a selection of canapes  by  Rudding Park chefs and prosecco (sponsored by Berkmann Wine Cellars) and beer and gin and tonics (sponsored by Halewood Wines and Spirits.)

A welcome was given by Mark Lewis, Peter Banks managing director of Rudding Park and MC chef consultant Stephanie Moon who then went into the kitchen to interview the chefs which was relayed back to guests on big screens.

The starter was Tommy Banks’ signature dish of Crapaudine beetroot cooked in beef fat with smoked cod roe and linseed which has become a firm favourite at both his establishments. The event also coincided with Tommy announcing his engagement.


The Fish course was courtesy of Shaun Rankin who has his eponymous fine-dining restaurant at Grantley Hall and was simply entitled Scampi and seaweed but the dish was far more complex that its name suggested.

The main course was East Yorkshire reared salt aged duck breast, confit duck boulangere, crispy duck hearts, pickled brambles, celeriac puree and parkin crumb.

The chef behind this delicious plate of food was James Mackenzie who has held his  Michelin star at the Pipe and Glass for the last 11 years.

Pre dessert was Rudding Park honey panna cotta, honey and sesame wafer, raspberry honeycomb created by Matthew Wilkinson who admitted working alongside so many Michelin starred chefs was a little daunting.

Dessert was a Yeast parfait, salted caramel ganache, caramelised walnut, Horlicks milk gel and malt Styrofoam all created by Yorkshire’s news Michelin starred chef Michael Wignall.


All courses were paired with excellent wines from Halewood Wines and Spirits and  Hallgarten Wines

After coffee and petit fours Peter and Banks and Steph Moon held a life auction followed by a prize draw.

In total the event raised an impressive £29,000 and Mr Lewis said they would definitely be returning to Yorkshire next year.


About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

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