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Meet James & Kate Mackenzie of the Pipe & Glass Inn

 

Meet James & Kate Mackenzie of the Pipe & Glass Inn

 

Welcome to the latest instalment of our Yorkshire food and drink blog in which we discover what makes the local scene so vibrant and keeps us wanting more. This time we are going to delve into the world of our good friends, James and Kate Mackenzie. Yes, that's the husband and wife team behind the Michelin-starred Pipe & Glass at South Dalton. Such a warm and welcoming spot in a picturesque part of the Wolds. They will also share with you a tried, tested and loved recipe so you can have a real foodie experience at home.

Get a cuppa (Yorkshire, of course) and settle in for a treat of a read!

Did you have a foodie background, and what shaped your career in food?

James – I started my career in the kitchen of a local restaurant, in my hometown of Filey at just 13 years old, before going on to train at Scarborough Technical College (now Yorkshire Coast College). My mum was my original influence in my love of food and cooking, one of my outstanding early memories is helping her to make the Yorkshire Puddings to accompany our Sunday roast.

If not Yorkshire, where would you choose to live if based solely on its culinary offerings?

I don’t think that there is anywhere better than Yorkshire in terms of culinary offerings, we’re so fortunate to have such an abundant array of great ingredients on our doorstep. However, having said all that, if this question was purely based on weather, I think I would be living in Barbados!

Ultimate foodie experience – experienced yet or still on a wish list?

Until earlier this year I had never been to New York - I was lucky enough to visit with Welcome to Yorkshire to promote Yorkshire as a culinary destination to the American journalists. It was a fantastic trip and I was thrilled to cook my own ‘Yorkshire inspired’ menu at Jason Atherton’s Michelin-starred restaurant, The Clocktower.

The diversity and quality of the dining experiences available in New York was quite overwhelming, and Kate and I are planning a return trip for a culinary tour of some of the big apples most renowned restaurants…so I may have to come back to you on this one!

We know how passionate you are about encouraging the ‘ones to watch’ and how involved you are with the Golden Apron Awards and the Yorkshire Chef Certificate, what would be the most useful advice you could pass on to those young and talented cooks?

Work hard! That was really the best piece of advice anyone ever gave me.

Take the opportunity to learn from the chefs you are working alongside; I have been lucky enough to work with some very passionate and talented chefs, and these experiences have helped to shape my career.

There are always opportunities available for young chefs who show interest, initiative and enthusiasm for their chosen career, so read cookery books, ask questions and experience different culinary styles by eating out as much as possible.

Being raised in Yorkshire, James,  you can champion its fabulous food and drink as your own! What do you think makes Yorkshire such an abundant larder and gives it its strong connections to food and drink?

Yorkshire is unrivalled in having such a vast and varied larder throughout the seasons, with fresh fish from our coastline to great game from the moors, great quality meat from our farmers and of course, the pink sticks of Yorkshire forced rhubarb, which we are lucky enough to showcase on our menus at The Pipe and Glass.

The choice of great quality food and drink establishments and artisan producers just keeps on growing year on year which can only be a good thing to attract more people to come to eat, drink, stay and play in our beautiful county

Running your own restaurant can physically and mentally demanding, What do you do to recharge those batteries – whether alone, as a couple or with your children, Toby & Molly too. Does it involve food or is that a total no-no at these times!

Our ‘downtime’ is always a bit of a busman's holiday, but we do love trying new places!

Family time is the most important thing to us, and we love a trip out with the kids to my hometown of Filey for a day at the seaside. We walk our dog on the beach and, of course, it has to be Fish and Chips for tea!

What do you like about Yorkshire Rapeseed Oil?

I use Yorkshire Rapeseed Oil at the Pipe and Glass as it’s so versatile, and has a great flavour. It complements both meat and fish, and can be used for traditional purposes such as shallow frying or as part of mayonnaise and dressings, it also lends itself well to more unusual uses, including desserts. I use it in our Pistachio and Rapeseed sponge, where the oil helps to create a very light and airy sponge.

 

Roasted Langoustines with lemon and cinnamon infused rapeseed oil

The lemon and cinnamon is something a little different to the regular garlic oil. Chervil is a delicate herb with notes of aniseed that goes really well with fish.

Serves 4

Ingredients

  • 24 fresh live langoustines
  • 1 celery stick
  • 1 onion
  • 2 carrots
  • 250 ml rapeseed oil
  • Bay leaf
  • 4 lemons
  • 2 cinnamon quills, or 4 good size pieces of cinnamon bark
  • Fresh chervil

Method

  • For the langoustines, chop the celery, onion and carrots into even, roughly chopped pieces. Place them into a large saucepan filled 3 quarters full with water and add the bay leaf.
  • Bring to the boil, then place the langoustines into the boiling water and cook for 4 minutes.  Remove and refresh in ice water.
  • Melt the oil with the cinnamon and leave to infuse for 1 hour over a very low heat.
  • Pre-heat the oven to 180C/ gas mark 4.
  • Cut the lemon into even-sized wedges. Place the drained langoustines on a large baking tray and spoon over the cinnamon oil, then place the lemon evenly on top of the langoustines.
  • Cook in the oven for 8 minutes.
  • To serve, place the langoustines and cinnamon oil into a bowl, add chopped chervil with the cooked lemon wedges just before you serve.
  • Finish with sprigs of fresh chervil.

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