Chef Live
Culinary Entertainment sponsored by Inka Charcoal Ovens
Once again, Northern Restaurant & Bar, sponsored by Inka Charcoal Ovens, will be bringing some of the region and country's most inspirational and influential chefs to Manchester. Come and join them as they create individual signature dishes to delight and inspire you. No charge just limited seats!
The Inka is a Spanish charcoal oven that combines grilling and roasting to give a unique taste to grilled meat, fish and vegetables.
Join Aiden Byrne & Ben Spalding as they demonstrate what can be achieved with Inka Charcoal Oven in your kitchen.
Compering this year's Chef Live will be Brian Mellor.
Brian is best known for his many appearances at food festivals, hosting chefs’ theatres around the country and as the driving force behind the North West Young Chef Competition.
His career has seen him in roles such as managing a team of 70 chefs, working at La Tante Claire or as a personal chef for Chief Executives in plush penthouses.
He has competed in and contributed to many Salon Culinaires across the country and has always been passionate about passing on skills, devising craft training programmes for companies and clients. His enthusiasm was recognised with several awards from The Craft Guild of Chefs with whom he holds Master craftsman status as well as being a member of the Master Chefs of Great Britain.
Confirmed for 2012
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Tim Bilton, The Butchers Arms, Hepworth |
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Aiden Byrne, The Church Green, Lymm - courtesy of Inka Charcoal Ovens |
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Mary-Ellen McTague, Aumbry, Manchester |
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Stosie Madi, Parkers Arms, Clitheroe |
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James Mackenzie, The Pipe and Glass Inn, South Dalton |
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Dave Mooney, The Lord Binning pub & kitchen, Cheshire |
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Stephanie Moon, Consultant Chef, Rudding Park, Yorkshire |
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Ben Spalding, Roganic, London - courtesy of Inka Charcoal Ovens |
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Matthew Tomkinson, Montagu Arms, New Forest |
'On The Menu' by James Mackenzie
Book Signing: Monday 12 March 12.15pm
James has released his ingenious debut cookbook called ‘On The Menu’seasonal recipes for a culinary life.
A 300 page luxury cookbook featuring a comprehensive reference guide of over 70 of James’ recipes and an insight to The Pipe & Glass Inn.
Jason Lowe’s exquisite photography effortlessly captures the remarkable food and this beautiful unspoilt part of the world.
With a foreword by the BBC’s Nigel Barden, the book perfectly captures James Mackenzie’s remarkable take on food at The Pipe and Glass Inn.
We are now publishing news about the Northern hospitality industry on this website.