Luke is the Head chef at the Weston hotel in Scarborough, where the focus is on seasonality and locality, combining classic flavours with contemporary twists.
He is a self taught chef and has spent time at some acclaimed restaurants and hotels in the area such as “the green room” and Ox pasture hall.”
7.30pm Meet at the Malton Cookery School for champagne & canapés.
8.00pm Dinner is prepared and served at the Chef’s Table.
£65 per person
Accommodation is available at the Talbot Hotel just 2 minutes from the Malton Cookery School.
Candied pumpkin, toasted pumpkin seeds, earl grey granita
Confit chicken thigh, smoked oyster emulsion, cauliflower and crispy chicken skin
Venison loin, black pudding, wood sorrel, Jerusalem artichoke, chard
Rhubarb & ginger parfait, ginger nut crumb
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