TASTING NIGHTS THE GUEST SERIES 2018

AFTER THE GREAT SUCCESS OF OUR ‘GUEST CHEF’ TASTING NIGHTS IN 2016 &  2017, OUR GUEST CHEFS FOR 2018 PROMISE NOT TO DISAPPOINT 

 WE SHALL BE HOLDING 5 TASTING NIGHTS THROUGHOUT 2018

ALL 5 OF THESE EVENINGS WILL FEATURE A TALENTED GUEST CHEF WHO WILL JOIN US HERE AT THE STAITH HOUSE TO MAKE YOUR EVENING REALLY SPECIAL.

EACH EVENT WILL FEATURE A CARTE BLANCHE MENU SERVED AT A RELAXED PACE, CREATED BY JOHN, JIMMY AND OUR GUEST FOR THE EVENING SET IN THE INFORMAL SURROUNDINGS OF THE STAITH HOUSE, ASWELL AS SOME ACOUSTIC ENTERTAINMENT.

THESE FUN FOODIE EVENING’S GIVE THE DINER A UNIQUE CHANCE TO SAMPLE THE FINEST COOKERY & DISHES OF SOME OF THE UK’S MOST CELEBRATED CHEF’S & EATERIES RIGHT HERE ON THE FISH QUAY, AS WELL AS ENJOYING THE FINE FOOD THE STAITH HOUSE HAS BECOME RENOWNED FOR.

A TRUE CELEBRATION OF GREAT BRITISH MEAT & FISH

Tickets are priced at £70 per ticket 

7:30pm arrival, 1st course sent 8pm approx

*please note: bookings not confirmed until tickets have been paid for in full, tickets MUST be purchased prior to event & are NON-REFUNDABLE

*allergies & intolerance’s will be catered for where possible but cannot be guaranteed.

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Monday 19th February

Gareth Ward – Chef Patron ,Ynyshir

Gareth Ward 2 Credit Fjona Black

Gareth started his cooking career straight out of school aged 16, working in kitchens in the north east before deciding to move to Rutland and take a job at Hambleton Hall. Working in the 1 Michelin star kitchen for five years, he rose from commis chef to junior sous. When he decided to leave Hambleton he moved back north to work at Seaham Hall, which had just gained its star. He stayed here for two years before taking his first Head Chef role at Hart’s Restaurant in Nottingham, a part of the Hambleton family. Whilst here, he was awarded the city’s ‘Restaurant of the Year’ and gained his first 2AA rosettes. Gareth’s next step was to move to Restaurant Sat Bains, which when he joined had 1 Michelin star. During his time here as Sous Chef, the restaurant gained its coveted second star and came in the San Pellegrino Top 100 Restaurants, whilst being a regular in the top 10 of the Good Food Guide. In 2013, Gareth was ready to take the reins again himself and arrived at Ynyshir, then named Ynyshir Hall, as their new head chef. In his first full year, he was awarded his first Michelin Star and then gained 4AA Rosettes shortly afterwards, the only place in Wales at the time to hold the accolade, and the first time for Ynyshir. Success continued as Gareth was also noted as the Good Food Guides ‘Chef to Watch’, receiving 7/10 and being placed in the top 50 places to eat, as well as being in the final two restaurants in the UK in the Cateys ‘Menu Watch’.

Over the past two years he has kept his place in the Good Food Guide top 50, and Ynyshir was most recently included in the Times Top 100 Restaurants, one of only 4 in Wales. In September 2016, Gareth was made Chef Patron of Ynyshir, and as recently as September 2017 was awarded 5 Rosettes by the AA Guide as well as winning Wine list of the year at the 2017 AA Awards.

In September 2016 he and his partner Amelia Eriksson, General Manager, made the decision to convert from a hotel to a Restaurant with Rooms, renaming the business as just ‘Ynyshir’. Gareth and the team are hugely passionate about using the best ingredients to create dining experiences that surprise guests with flavour on another level

 

Wednesday 16th May

Mark Jarvis – Chef Patron , Anglo

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Following an illustrious career in Europe’s most prestigious kitchens alongside some of the best names in the industry Mark’s first restaurant, Anglo, is the manifestation of his own experiences and his desire to create a restaurant with all the elegance of fine dining, with none of the pretention.

Having worked in the kitchen of his local hotel as a porter from a young age, at 16 Mark completed an apprenticeship and set out to his first professional kitchen. With an impressive list of establishments under his belt, Mark arrived at Le Manoir in 2005 where he was to stay for 3 years. Part of a formidable line-up of young talent working under Raymond Blanc at the time, Mark cooked alongside the likes of Agnar Sverrisson, Robin Gill and Ollie Dabbous before being entrusted with the opening of Blanc’s pub, The Thatch.

Mark would go on to work with Sverrisson again for three years at Michelin-starred Texture as a Sous Chef, before his first role as Head Chef at the Blueprint Café, where he took over from the legendary Jeremy Lee. After a year, opportunity knocked again, this time from The Bingham Hotel in Surrey where he stayed for 2 years heading up the kitchen as Executive Chef.

Mark went on to undertake stages at Roka and Zuma to master the art of the Robata grill, and travelled extensively through Asia drawing inspiration and techniques from Singapore, Malaysia and Penang. On his return, Mark had developed a clear idea of the style of restaurant he wanted to open back in London; in a move away from the largely traditional dining rooms of his career. Anglo opened just off Leather Lane in March 2016, and was met with much critical acclaim, quickly receiving a coveted 5 stars from Grace Dent in her weekly review for the Evening Standard Magazine, and 5 stars from long-standing restaurant critic AA Gill in his Table Talk column for The Sunday Times. In June 2017 Mark opened Neo Bistro on Woodstock Street with Alex Harper, former Head Chef of The Harwood Arms. Inspired by the new style bistros of Paris, Neo Bistro features a constantly evolving menu, unbounded by the restraints of more traditional fine dining kitchens. Neo Bistro also received praise from the Evening Standard’s long standing restaurant critic, Fay Maschler, with a 4* review, as well as 4* in Time Out as their Restaurant of The Week.

Mark’s successes have not gone unnoticed, and he has accumulated a number of awards since opening Anglo, including the 2016 Observer Food Monthly Newcomer of the Year award, Best Newcomer at the 2017 Catey’s Awards, a nomination for Best Chef at the GQ 2017 Food and Drink Awards, and a shortlisted position for the 2018 Catey’s Menu of the Year award.

 

Wednesday 25th July

Rob Kirby – Lexington Chef Director / Author

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Rob Kirby, is a Chef of 35 years with a wealth of experience including Intercontinental Hotels, Hilton Middle East, Mansion House London,

Rob is the executive chef director at Lexington Catering, the UK’s top boutique contract catering company. He is a leading member of and sits on the committee of the Academy of Culinary Arts, and has won various awards during his career including First Foodservice Chef Winner at The Cateys as well as being an honorary professor of West London University

A BBC Breakfast resident TV chef, and BBC Radio Drive time Chef Rob is often on the sofa or on the air ways to talking abut all things food.

He is also an award-winning recipe book author. His first book, Cook with Kids, won the World Gourmand Award for Best Children’s Cookbook, Two other books have followed ,Family Kitchen and most recently Delicious Gifts with co Author wife Amber Kirby

 

Wednesday 3rd October

Josh Eggleton – Chef Patron, The Pony & Trap

Josh Eggleton, Pony and Trap PUB, Chew Magna Date: 14/10/2014 Photographer: Simon Galloway/Staff. Copyright: Local World

 

Chef-Patron of The Pony & Trap in Chew Magna, Josh Eggleton is one of the South West’s most esteemed culinary talents, with numerous restaurants to his name, serving up everything from seven course tasting menus to small plate vegetarian dishes and fish and chips.

Making his name at The Pony & Trap alongside his sister Holly, the duo has taken the 200 year old pub from strength to strength since they first took the reins back in 2006. Now recognised as one of the most exciting places to eat in the South West, The Pony & Trap was awarded a prestigious Michelin Star in 2011 and has held this accolade ever since.

Sustainability has always been high on Josh’s agenda and in the last year he has taken this passion for local produce and put it to great effect with the development of The Pony & Trap’s kitchen garden. Growing herbs, fruits and vegetables Josh has shortened his food chains to just a few steps and is currently exploring how to take this further, with more produce being planted and the purchasing of the neighbouring field with the intention of creating The Pony & Trap’s own microfarm.

 

Wednesday 28th November

Jesse Dunford Wood – Chef Patron, Parlour

Jesse Dunford Wood Happy -Dairo Vargas 2017

Lovers of all things Dessert, this evening is NOT TO BE MISSED!

Jesse cooks food firmly based in Britain, although his experiences in cooking very international and contemporary food with superstar chefs in Chicago with Charlie Trotter, and in Sydney with Mark Best have also been strong influences.

An apprenticeship with Michael Caines (2**) and also time also spent with British chefs Rowley Leigh and Mark Hix gave him a key grounding in opening the National Dining Rooms at the National Gallery in 2006. Together with restaurateur Oliver Peyton, now a TV authority on a ‘Great British Menu’, they won the Best British restaurant from Time Out for the original and interesting food.

In April 2010 he relaunched the Mall Tavern in Trendy Notting Hill Gate, cooking colourful and delicious British seasonal food, later winning the Rising Star Award from the Tatler Restaurant Award. It was voted 20th best Gastro Pub in Great Britain from the trade magazine The Morning Advertiser.

In May 2013 Jesse independently opened PARLOUR in NW10, Kensal Green, an all day bar and dining room, the next stage in an exciting career. Also included in the best 50 Gastro Pubs every year since opening, and winning BEST BREAKFAST in London from the Evening Standard..

Away from the restaurants and pubs, TV appearances include the BBC’s ‘Masterchef’, ‘Market Kitchen’ and ‘The Truth About Food’, and a regular contributor to various cookbooks and magazines, including the brilliant FORAGER handbook by Miles Irving.

2016 has seen lots of menu development work with both British Airways and United Airlines for European and Transatlantic Business and First Class Cabins.

2017 sees the publication of his first Cook Book ‘MODERN BRITISH FOOD’ with Absolute press cookery publishing house. Exciting Times!

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