• Thu. Jul 18th, 2024

North East Connected

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Gisborough Hall’s chef goes back to college!

Gisborough Hall’s head chef has returned to his roots and gone back to Middlesbrough College.

Jason Moore works closely with the college to develop the next generation of chefs and also to retain local talent.

As well as recruiting apprentices from Middlesbrough College, Jason hosts training days in Gisborough Hall’s kitchens and then takes part in an annual ‘Chef’s Cook-off’ where he takes on the college’s Waterside Brasserie head chef, Luke Taylor.

Each working with four students, the teams put together a seven-course tasting menu to be served in the Waterside Brasserie to around 50 guests, who then vote for their favourite.

At this year’s recently-held event, Jason and his team were the winners with dishes such as chicken and wild mushroom terrine, gravadlax of salmon and fillet of Scottish salmon with a herb crust.

Gisborough Hall has a longstanding partnership with Middlesbrough College, supporting and recruiting a number of apprentices including current BTEC catering student, Michael Jones. Michael, from Guisborough, met Jason at last year’s cook-off event and approached him about opportunities at Gisborough Hall. He currently works in the 4* hotel’s banqueting kitchen whilst studying at college and hopes to work across various kitchen departments once qualified.

Jason, who himself attended Middlesbrough College when it was Kirby College, holds 2 AA Rosettes for his food at Gisborough Hall’s Chaloner’s restaurant, and works with Middlesbrough College throughout the year to provide training and guidance to students.

Jason, from Guisborough, has cooked for many VIPs including members of the Royal Family, MPs and footballers, and originally joined Gisborough Hall in 2008 having worked at places including Hilton Park Lane in London, Wynyard Hall, Judges and for the Provenance Inns Group across North Yorkshire. He’s well known for his appearances at shows and exhibitions including the Harrogate Flower Show, York Festival of Food and Drink, the Great Yorkshire Show and the Scarborough Food Fair.

Jason said: “Encouraging the next generation of chefs is very important and Middlesbrough College produces some great talent. However, it is vital that we retain talent in the Teesside and North Yorkshire regions. Many young people are tempted to work in places in larger cities but we have a burgeoning food scene with fantastic local produce.

“It’s great working with Middlesbrough College and the Waterside Brasserie team as we share ideas for the future. The cook-off is always good fun and, of course, Gisborough Hall was pleased to win this year’s.”

Luke Taylor, executive head chef at Middlesbrough College, said: “Jason is a very talented chef and it’s a pleasure to work with him and his team. Gisborough Hall’s ambition to train and retain local talent should be applauded and through the expert staff here at Middlesbrough College we’re very pleased to play our part in that mission.”

In April, Gisborough Hall became a fully-independent hotel for the first time since it opened in 2002. In addition, in the same month an AA inspection rated Gisborough Hall as one of the top destinations in the North East and North Yorkshire. The hotel received its best inspection to date and was awarded the AA’s four ‘Silver Star’ rating for its overall quality and two AA Rosettes for its food. The silver stars mark Gisborough Hall out as being of superior quality and are one of the highest hotel accolades available in the UK.

By Emily