Malton Cookery School Opens Today
9:41am 29th August 2014
Tom Naylor-Leyland who is behind the new cookery school said:
“We have created a ‘home from home’ kitchen in the setting of an old Baptist chapel. As I’ve been cooking ever since I watched both my mother and grandmother in the kitchen as a child, I wanted to instil the same relaxed family feel in the school which I believe we’ve achieved.”
Head tutor is Gilly Robinson whose zest for life, sense of humour and eternal patience combine to encourage even the most hesitant of students. Familiar for her appearance at live cookery shows, she has worked alongside some of the biggest names in the industry managing demonstration theatres and was senior tutor for Rosemary Shrager’s Cooking School. She now brings all this experience to Malton with the aim not just to teach cooking but to instil some of the passion she has for working with the wonderful produce available in Yorkshire. She commented:
“I love teaching cooking and believe we’ve got the kitchen just right to make students feel welcome and not intimidated. Our work benches have been made to our specification by local craftsman Peter Thompson and much of the quality kitchen equipment is from Country Warmth, just as you could have at home. Best of all, we have an abundance of fantastic fresh produce to work with right here on our doorstep.”
The School is specialising in seasonal game, seafood and baking. With the plentiful supply of some of the best wild food in the countryside, the Yorkshire Coast being one of the busiest shellfish industries and the excellent quality fresh produce available within Malton itself, students will have the opportunity to work with only the finest ingredients. Baking classes will include the Yorkshire classics such as Parkin and Yorkshire Curd Tart, as well as looking at the French classics and patisseries. Experts in their field will be brought in to share some of their knowledge with students.
On Friday 29th August, the day of the official launch, the Malton Cookery School kicked off with a Chef’s Table demonstration dinner party when Craig Atchinson, head chef at the Talbot, hosted and cooked a delicious dinner enjoyed round the school’s kitchen table. The menu included canapés, North Atlantic wreckfish with freshwater crayfish and fennel; pork tenderloin and cheek from Waterford Farm followed by a Yorkshire wild blackberry dessert.
General Manager of the Talbot Hotel, David Macdonald, said:
“It’s been very busy getting everything ready. We’re hoping it’s good for Malton bringing new people into the town and of course we’re hoping some of those from further afield will stay over and spend some time here.”
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