The Stray Ferret is the media partner for the St Wilfrid’s Stars Awards 2024, with our coverage kindly sponsored by Little Bird Made and Grantley Hall.

A prestigous judging panel met today to decide on the winners of the St Wilfrid’s Stars awards for 2023.

The Lord-Lieutenant of North Yorkshire Jo Ropner, Paul Matless of the YMCA, the Dean of Ripon John Dobson, chairman and CEO of Newby Hall Richard Compton, the Mayor of Ripon Cllr Sid Hawke and Stray Ferret director Tamsin O’Brien were all part of the panel that met in Ripon at Thorpe Prebend House.

The judges were all impressed with the number of nominations and the range of community minded people that work hard for the city of Ripon.

There were 11 categories this year taking in areas such as business, culture, tourism and more. The judges also selected an overall volunteer of the year from all of the nominees.

Winners will be at a glittering ceremony hosted by Ripon Cathedral on the evening of Thursday, October 26. Ripon Together organised the event, which made its debut last year.

Jo Ropner, the Lord-Lieutenant of North Yorkshire, said:

“There was a very broad spectrum. It is lovely to see different ages and cultures working so hard in Ripon. It is good for the city that we have an event like this that can give recognition to some of our rising heroes.”

Paul Matless, housing operations manager at the YMCA, added:

“Today has been excellent, this event has brought the local community together and hopefully it will reward all of the work done in the area. We’re looking forward to seeing lots of people celebrating on the big night.

The Very Reverend John Dobson, Dean of Ripon, said:

“The panel this year is really switched on, we’ve got a good cross section of people. It has been quite challenging because we have received so many nominations in all categories.

“There is clearly much talent, much commitment and generosity of spirit in Ripon to celebrate.”

A restaurant at Swinton Park Hotel is set to undergo a £500,000 refurbishment.

Samuel’s Restaurant, which is based at the Swinton Estate in Masham, will revamp its kitchen by January 2024.

The refurbishment will see it update the entire kitchen, equipment and workflows to reduce its carbon footprint and create a new state-of-the-art facility.

Head chef, Ruth Hansom, has also extended her six-month residency until the end of the year to help oversee the refurbishment.

Andrew Mackay, general manager at the restaurant, said:

“This is a very exciting time for the team at Samuel’s Restaurant, where they will have access to a brand new kitchen in which to prepare the finest Yorkshire food.

“We are incredibly grateful to Ruth for staying on to help us see this project through, and we’re confident that our ambitious plans will continue to attract and retain the best established and up-and-coming chefs to the estate.”

Grantley Hall launches motorsport concierge service

Grantley Hall near Ripon has launched a new motorsport concierge service.

Called Grantley Motorsport, the service will offer guests bespoke packages for track days, in-house professional simulator hire, automotive events and VIP experiences to top-tier motorsport events.

The scheme has been launched in partnership with Hype Motorsport, which will provide access to professional instructors as part of the service.

Richard Sykes, managing director of Grantley Hall, said: 

“At Grantley Hall, we continually strive to provide our guests with extraordinary and unforgettable experiences. 

“Grantley Motorsport is a testament to our commitment to innovation and excellence. From our on-site professional racing simulator suite, right through to VIP motorsport events, we aim to deliver an unparalleled journey into the world of motorsport, ensuring our guests create cherished memories to last a lifetime.”

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday, Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe. 

I was excited to try out head chef Samira Effa’s new menu at Bar & Restaurant EightyEight at Grantley Hall near Ripon.

I first knew of Samira from the Great British Menu competition where she was my choice to win. She suggested the eight-course tasting menu.

The first course of fragrant Tom Kha Gai with rice crisp topped with chilli miso ketchup and sorrel was a silky-smooth and well-balanced soup with high notes of lemongrass, citrus, subtle heat level, the right amount of sweetness and great depth of flavour.

With a great mouth-feel, flavours that thankfully lingered on, I couldn’t help licking my lips to capture every last sensation. The rice wafer dissolved on the tongue and the heat from the addictive ketchup started as a slow burn that crept up on you. This course was a ‘smack you in the face’ kind of flavour and a wonderful start to the dinner.

The second course of Warrendale Wagyu beef tataki with sesame ponzu, daikon, onions and shiso had a calming effect on the tastebuds, almost as though it was gently courting you. The toasty and spiced notes from the sesame seeds and oil were beautiful.

The slightly pickled daikon, light and fresh with the right amount of crunch, was served with lightly seared and dressed tender beef. The emulsion was like a great mayonnaise on steroids and the magic happened when you put everything together, as it resulted in a taste sensation that was light, elegant and delicious. This course took your tastebuds in a completely different direction, which made it impossible to compare with the earlier course.

The Warrendale wagyu beef tataki.

The third course of grilled diver-caught king scallops with smoked kimchi butter sauce, leek and oyster leaf was a sight for sore eyes, with the lightly seared scallops proudly sitting on a stunning sauce speckled with finely chopped herbs.

The kimchi butter gave body and character to the dish and the sweetness of the scallop married well with the delicate but yummy sauce with subtle notes of lemon and a hint of chilli that popped up at the end of each bite. The sauce was so delicious that I wished I had a piece of bread to mop it all up; it felt criminal to leave any of it on the plate.

The king scallop with smoked kimchi butter sauce, leek and oyster leaf.

The fourth course of roast cauliflower satay, coconut, kafir lime, and coriander made me see the vegetable in a whole new light. Who knew cauliflower could be sexy?

Cauliflower delight

Cauliflower roasted in masala spice nestling on a bed of silky-smooth purée that was as light as air, topped with a drizzle of light satay sauce. The stunning lime gel brought everything together with a burst of sweetness and sharpness that awakened your taste buds. I had a ‘happy laugh’ in my belly as this course made me smile with joy. I scraped my plate clean which is really something for someone who doesn’t usually like cauliflower. Like Oliver Twist, I wanted more.

The fish course of robata grilled halibut, fragrant shell bisque, Whitby crab gyoza, pak choi and sea herbs had perfectly charred yet juicy fish. The bisque had a great lobster-shell flavour with notes of lemongrass and coconut cream, and the micro herbs lent an aniseed flavour to complete the balance of sweet, salty, sour and umami. The accompanying dumpling had a skin that melted away leaving one to enjoy the delicate crab filling with the pak choi bringing in a juiciness that cleansed your palate, allowing you to experience the flavours all over again.

I was in love with the five-spiced Thirkleby duck breast, crispy confit leg, celeriac and umeboshi plum before I’d even tasted it. The accompanying sounds from my friend and me were all that was needed to confirm the yummy-ness of the dish. Juicy five-spiced duck meat in a crunchy coating, tender and pink duck breast, rich and delicious yet light plum jus and celeriac was a well-executed dish and a perfect way to end the savoury courses.

I couldn’t decide on out my favourite course; I had been taken on a culinary roller coaster journey with each stage as exciting as the previous one. I was eager for the dessert courses.

The glazed Yorkshire strawberry, mint and jasmine dessert was a visual and flavourful triumph. The strawberry sphere with the thinnest shell housed a sublimely light mousse with a mint centre. The meringue shell dissolved as soon it landed on your tongue and before you could say ‘Jack Robinson’, the strawberry shone through this dessert.

I didn’t think the strawberry dessert could be topped until the caramelised white chocolate and cherry, white sesame and tonka came out looking even more visually striking. The mousse, sat on crunchy bits, was like eating an elegant cheesecake, cherry ice cream brought a slight bitterness and the cherry compote was sharp enough to reengage your brain after you went to dessert heaven. The delicious sesame crisp was a sensational nod to an ingredient that popped up in different guises.

We ended the meal with salted caramel dark chocolates with a hint of liqueur. The mocktails were excellent, staff were so attentive they spotted a napkin that had slipped to the floor and brought a clean one.

Overall it was a belter of a meal and we left floating on a gastronomic cloud. Samira has created an eight-course meal that is a delight to eat and easy to fall in love with. Shout out to the incredible head pastry chef (@stefthepastrychef) for doing things with pastry that many of us can only dream of.

I highly recommend you go check out Bar & Restaurant EightyEight at Grantley Hall, where your mind-blowing experience starts as you drive onto their glorious grounds before eating in a fairytale-like dining space.

Next week, I will be writing about my visit to Dutch Barn Orchard Vodka.

Read more:

• Yemi’s Food Stories: A ‘sweet day’ at Bettys Cookery School
• Yemi’s Food Stories: A visit to Rudding Park’s kitchen garden
• Yemi’s Food Stories: Memorable weddings with Blossom Tree Cake Company

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.  

It was love at ‘hello’ when Kean Ong opened the door to the Harrogate-based kitchen design studio which immediately transported me into a timeless, elegant, classic and stunning space that set the perfect scene for what was to come.

Kean grew up in Malaysia and worked in Singapore as a chef before relocating to the UK where he continued to hone his skills working in pan Asian, French and modern European kitchens including the Marriot Group, where he discovered a love and passion for pastry.

Picking up a best-in-year award for the advanced diploma in culinary arts patisserie and confectionary at Westminster Kingsway College was the beginning of a truly amazing career at some of London’s finest restaurants including Albert Roux’s The Brasserie at Sofitel St James, Quo Vadis in Soho, Inamo at Wardour Street and St James near Piccadilly.

At Blossom Tree Cake Company He is half of a brilliant duo with Stephen, who I can only describe as the heartwarming ‘behind the scenes yet keeping the show on the road’ main man, and Kean credits Stephen for being a key enabler to their success story.

The name Blossom Tree was inspired by a tree in their front garden and the oriental influences of Kean’s background.

Despite having had an enviable career, Kean says making wedding cakes is what he loves the most. He considers being a part of a couple’s big day a privilege that he pays back by creating the most beautiful, elegant, contemporary and delicious cakes to match their important occasion.

He makes cakes that look as good as they taste on the inside and he wants couples to look back years later still happy with their timeless cake design.

As a food lover, Kean is driven by passion and quality which have translated into him making quality, ethical and traceability choices including growing his own fruits and herbs and moving from fresh flowers to hand crafting life-like flowers for his cakes.

The flavours in his cakes are created using the freshest ingredients, with every element homemade, minimal use of food colouring and the cakes are infused with his signature syrups that keep them moist and light without being overly sweet.

For the tasting, Kean made me three flavours including a new one which he will be unveiling for the next wedding season.

The Chocolate Salted-Caramel cake was a delight with the lightest chocolate sponge perfectly balanced with the salted caramel buttercream. As a non-chocolate cake lover, I was an easy convert by the delicate flavour which didn’t smack me in the face with chocolate.

Kean explained that he kept the flavour light because people would have been eating all day and wouldn’t want a cake that is heavy or overly sweet.

Yemi and Kean Ong with some of his creations

I moved on to the most popular flavour of Passion Fruit curd, Vanilla buttercream and White Chocolate sponge and could immediately see why this is popular, with most couples asking for a layer. The passion fruit curd was sublime cutting through the white chocolate sponge making me want to go for yet another bite.

My favourite all time cake remains a well made Victoria sponge cake and the new flavour that I tasted took it to another level. We are often told the classics are classic for a reason and should be untouched, but I counter that by saying sometimes a classic needs a facelift in the hands of a craftsman.

That’s exactly what Kean has done with his twist on this well loved classic featuring quintessentially British ingredients, capturing the smells of summer and champagne.

Each flavour was the front runner until I tasted the next one; I left without being able to decide my favourite but I remain partial to his latest creation.

Kean puts his heart and soul into his work; his artistic flair, skill, experience and training as a pastry chef was rewarded with four Guild of Fine Food Great Taste Awards in 2022 for his Elderflower & Blackcurrant, Raspberry velvet, zesty Lime, and Pistachio & Plum flavours.

Another three awards were added in 2023 for Zesty lemon, Chocolate & Cherry and Lychee, Raspberry & Rose flavours.

Blossom Tree Cake Company’s creations have been featured in many magazines and is the preferred partner for many venues including Goldsborough Hall, Grantley Hall, Ripley Castle and Rudding Park  in Harrogate.

Bookings are taken a year in advance with tastings done over the winter period. Tailored consultations result in your wedding cake complimenting and being a talking point on your big day.

With a warm welcome, cakes that look like artworks and creatively delicious flavour profiles, I left Blossom Tree Cakes still in love and armed with tips and inspirations to take my own baking to the next level. Kudos to this dynamic duo.

Read more:

• Yemi’s Food Stories: Sweet smells at the Lavender Rooms in Knaresborough
• Yemi’s Food Stories: The perfect day out at Yolk Farm

The Stray Ferret Business Club’s next meeting is a breakfast event on Thursday, 27 July at Banyan in Harrogate between 8-10am. 

The Business Club provides monthly opportunities to network, make new connections and hear local success stories. Get your tickets by clicking or tapping here.

Grantley Hall near Ripon has appointed a new general manager.

Nuno César de Sá, who previously worked for the Mandarin Oriental group, has joined the hotel after previous manager Andrew McPherson stepped down.

On his appointment, he said:

“I am honoured to become part of the Grantley Hall family. I have been fascinated by what has been achieved at Grantley Hall over the last six years.

“Now that I have been appointed as general manager, it is incredible that I will become an integral part of its future.”

Richard Sykes, managing director at Grantley Hall, added:

“We are thrilled to have Nuno on board as our new general manager.

“As a family-owned business, we understand that out people are the most important element of the hotel as they implement the magic of Grantley Hall to our guests and as Nuno shares many of the Grantley values, we know that he will be a perfect fit.”

Women’s co-working event to be held in Harrogate

A women’s business group is set to host a coffee and co-working event in Harrogate this month.

Women’s Business Club UK will be hosting the session at Manahatta off Parliament Street on July 21 from 11am until 2pm.

The group described the event as a chance for women to “have a natter and settle in for a morning of co-working”.

The co-working session is free, but pre-booking is essential.

For more information on the event and to book a place, visit the Eventbrite page here.

Read more:

• Business Breakfast: Harrogate Town announces community scheme sponsor
• Business Breakfast: Harrogate care company launches new day centres

In the past few weeks, three local hotels have opened new outdoor spa experiences to customers.

Swinton Estate, Grantley Hall and Rudding Park are hoping to attract guests with the promise of ‘reconnecting with nature’.

In June, Swinton Estate offered up a new wild swimming experience in its private lake at the heart of the hotel’s grounds.

A week later Grantley Hall opened a ‘Nordic spa garden’ complete with outdoor ice baths and a sauna for immersion therapy.

Gillian McGraffin, spa and wellness manager at Grantley Hall’s Three Graces Spa, said:

“With the increasing trend of cold-water immersion therapy making more noise in the wellness space recently, we knew that we wanted to offer guests something new that had many incredible health benefits.”

Shortly after Grantley announced this new spa addition, Rudding Park opened a woodland spring bathing experience, equipped with mineral-enriched freshwater tubs.

Sarah Johnson, head of the hotel’s spa, said:

“Woodland spring bathing is a wonderful way to relax; the stillness of the water promotes a sense of calm, heightening the connection with nature.

“Offering guests something new and embracing our natural environment is really important.”

Read More 

• Historic Harrogate hotel reopens after 152-day transformation
• Cool breeze fails to deter naked walkers near Ripon
• Harrogate’s Great Yorkshire Show is a sell-out

All three additions demonstrate the increasingly popularity of outdoor spa and wellness experiences – often referred to under the broader term of ‘ecotherapy’.

It encompasses a number of therapies and practices which promote interactions with nature as valuable tools for improving psychological and physiological health.

The demand for outdoor spa experiences has grown significantly since covid.

According to data collected by the People and Nature Survey last year, nearly half of adults in England spent more time outdoors than they did before the pandemic. Meanwhile, 39% also said that after the pandemic, nature and wildlife had become more important than ever to their well-being

Commenting on the trend, Ms Johnson told the Stray Ferret:

“The popularity of embracing the outdoors to boost well-being shows no sign of slowing down.”

Staff well-being and culture have rapidly risen up the priority list for many employers.  At the next Stray Ferret Business Club  we’ll hear from award winning employer, LCF Law, on how organisations can ensure their teams are productive and happy. 

The lunch event is lunch at Manahatta, on June 29th at 12.30pm. Get your tickets by clicking or tapping here.

Luxury hotel Grantley Hall has opened a Nordic Spa Garden, which has ice baths and an outdoor steam sauna.

The garden has two ice baths where guests at the 47-bed hotel near Ripon can try cold-water immersion therapy.

The sauna, on the other hand, allows people to enjoy warmth in a picturesque outdoor setting.

Gillian McGraffin, spa and wellness manager at Grantley Hall, said:

“We have worked hard to create a relaxing outdoor area that not only looks beautiful but also provides guests with a range of health benefits.”

Dental practice takes oral hygiene message to schools

Oral health educators from Coppice View Dentalcare have been handing out free toothbrushes, tooth paste and brushing charts in local schools in support of National Smile Month.

The dental practice, on Kings Road in Harrogate, visits schools each year during the awareness-raising month to educate children on the importance of looking after their teeth and gums.  We ensure every child at each presentation received a goody bag containing a toothbrush, toothpaste and brushing charts.

Staff visited Rossett Acre Primary School, Oatlands Infant School and Darley Community Primary School during the latest initiative.

Read more:

• Council spends £2m on consultants for Harrogate’s Station Gateway
• Fire ravages home in Harrogate

A man has pleaded guilty to causing the death of a 20-year-old woman by dangerous driving in Ripon.

Harry Elliott, 25, appeared before York Crown Court yesterday after his Audi RS3 crashed into a tree on the B6265 near Grantley Hall in the early hours of December 6, 2019.

Naomi Buckle, who was from Catterick Garrison and was a passenger in the car, died as a result of the crash.

Elliott, of Richmond in North Yorkshire, who initially denied causing death by dangerous driving at a hearing in August 2022, was due to stand trial yesterday.

However, he changed his plea to guilty in court.

He will be sentenced on July 24.

Read more:

• Three men charged after stabbing in Harrogate
• Second arrest in Pateley Bridge petrol station attempted arson

This story is sponsored by Lapicida.

A Harrogate company is seeking staff for several vacancies at its successful showroom.

Lapicida is a Harrogate-based company, specialising in luxury surfaces for both floors and walls. It sources and supplies an extensive range of new and reclaimed natural stone and marble, as well as new generation porcelains and ceramics.

The business evolved from the owners’ travels around Asia, from which they discovered a gap in the market for feature stones. The idea sparked a passion for the industry and led them to undertake extensive geological research in South Africa.

Jason Cherrington, director, said:

“The trip was incredibly rewarding, and we came back some very unique natural stone products which, until then, were unseen in the UK.”

Since then, the company has seen exponential growth and now procures products from across the globe – including Italy, Israel, Portugal, and Germany.

The three-acre Harrogate showroom is the largest in Europe, with a manufacturing facility and stone warehouse. Alongside the luxury surfaces, the artisans work with advanced technology to create bespoke furniture and ornaments. The company has recently launched a new in-house brand called ORNAMENTI that sources high-end garden ornaments that would not be found in a regular garden centre.

With so many avenues to the business, employees can expect to work on a variety of projects: large, small, interior, exterior, UK-based, or even international.

Lapicida covers many parts of the industry but has set itself apart as a company with the reclaimed division. It has built up an unrivalled network of suppliers to offer the highest quality antique stone and terracotta floor tiles. The company’s combination of traditional stonemasonry techniques and high-tech machinery means employees can transform antique flooring materials into stylish products for contemporary living. All reclaimed products are expertly recalibrated into a more regular thickness to ensure easy installation, before being carefully colour matched to meet clients’ specific requirements.

Lapicida takes great pride in being a Yorkshire-based company and encourages those locally that may be interested in the trade to join the company.

Mr Cherrington said:

“Being a Yorkshire business is a key part of our identity.

“Although we have a global outreach, we work on many local interior projects and have been recognised as a trusted local brand for many years.”

Lapicida supplied the tiles for Grantley Hall’s floor

The company also loves to be involved within the community and aims to join fundraising efforts or sponsor local charities where possible.

As with any job role, there can be highs and lows. The company said the challenging bespoke commissions it has tackled have “pushed us forward and encourages us to find unique design solutions”. Those that work for Lapicida can expect to work with some of the most beautiful materials in the world, alongside some very talented craftspeople.

“Operating at this level is sometimes challenging, as it is important we maintain a very high standard, but it also extremely rewarding.”

Lapicida has worked on multiple prestigious commercial projects, including the beautiful bespoke mosaic floor in the entrance to Bettys, on Parliament Street. The company also supplied a wide range of opulent marbles and limestones, as well as porcelain and ceramic tiles, to the sumptuous Grantley Hall.

Bespoke mosaic floor in the entrance to Bettys

“Working with private clients and professionals means no two days are the same.

“We have such a great team at Lapicida and are currently looking to add key personnel as the company continues to expand.”

Lapicida is currently hiring for both Warehouse and Fabrication Operatives, as well as Sales Executive roles in the fabulous Harrogate showroom. If these roles are of interest to you, contact carolyn.bjelan@lapicida.com to apply.

Find out more:

To find out more about Lapicida’s current vacancies, as well as its extensive range of tiles and stone, visit https://www.lapicida.com/ or call 01423 400100 or apply for the Sales Executive role by tapping or clicking here.

A veteran of the Falklands War has presented a soldier’s letter he found 40 years ago to the Argentinian Ambassador to the UK in the hopes of finding its original owner. 

Jim Phillips, who lives in Ripon, was serving with the Royal Engineers in Port Stanley when he found a “bluey” – a blue-coloured airmail letter often used by soldiers posted overseas – which had been written by an Argentinian soldier to his wife or girlfriend back home. 

Knowing how much soldiers and their families in all countries value hearing word from each other, he wanted to return the letter, but it was lost during a house move. 

Fortunately, the letter came to light again just before Christmas 2022, when Jim was looking for something else. He said:

“I instantly sent an email to the Argentine embassy in London to help me get this letter to either the sender or recipient, or either of their families. I informed the embassy as I was coming down to London I could pop it into reception. No, they said, the ambassador will come to Ripon to accept the letter from me personally.” 

So last week, Jim met the Argentinian Ambassador to the UK, Javier Figueroa, over lunch at Grantley Hall, near Ripon, to hand over the lost letter.

Mr Figueroa, who has long taken a special interest in the Falkland Islands and last year said the war had been “stupid”, promised to do everything he could to ensure the letter got back to its rightful owner, a Corporal Balbuena.

In an Instagram post on the embassy’s account, Mr Figueroa called the the episode a “heartwarming story”, and said he “appreciated Mr Phillips’ gesture“.

The Argentinian soldier’s letter 

Jim said: 

“Hopefully, the Argentine soldier concerned is still alive and this letter will find its way back to him and perhaps he can then deliver it personally.

“On a personal note, I would like to thank Ambassador Figueroa for taking the time to come to Ripon to accept the letter, also to thank him for his hospitality, friendship and help in getting this letter home.” 

The Falklands War was fought over 10 weeks in 1982 and began when the right-wing military government of Argentina sent a surprise invasion force, which took possession of the Falkland Islands and South Georgia on April 2. 

The UK, then led by Prime Minister Margaret Thatcher, dispatched a task force of ships, aircraft and soldiers to take back the islands, which are internationally recognised British Overseas Territories.

The conflict, which ended on June 14 with a British victory and the capture of more than 11,000 Argentine soldiers, claimed more than 900 lives, over 70% of them Argentinian. 

Read more:

• Royal Engineers to remember the Falklands dead at Ripon ceremony
• ‘We felt apprehension, but not fear’: Harrogate seaman remembers the Falklands War
• Ripon man auctions 255 bottles of whisky for Falklands veterans