The Judging Panel

Middlesbrough College will be hosting and judging the Young Professional Chef or Catering Student of the year category, with Molly Shaher, Catering and Hospitality course leader/ Chair of PACE (Professional Association of Catering Education) and Jonathan Harrison, Roux Scholarship winner and chef/patron of award winning The Sandpiper, in Leyburn, North Yorkshire.

Simon Jenkins began a temporary stint writing the Yorkshire Evening Post pub column in 1992, while a colleague was on annual leave. 25 years on, Simon’s articles remain a weekly feature in the paper, and include reviews of local pubs, favourite beers and occasional jaunts to Yorkshire’s best breweries. He has written two editions of The Great Leeds Pub Crawl, his homage to the city’s drinking scene, and his new book The Yorkshire Beer Bible will be published in the summer of 2017. He has won a number of awards, including being named British Beer Writer of the Year in 2010.

Local chef Stephanie is a Yorkshire farmers daughter and has travelled the world with her job over the years.

Steph has a five star hotel background and now She runs her own consultancy business, All Things Food, which proudly is in its eleventh year.
Working with businesses large and small to help realise their potential in all areas of food.

In October 2021 Steph headed up the Guild of Fine foods -Great taste “Golden fork” canape banquet at the Yorkshire event centre in Harrogate.

Stephanie has worked at The Dorchester working for world famous chef Anton Mosimann. During that time she cooked for the Royal State banquet attended by the Queen. Steph has also worked in St Moritz, Munich, Sydney, Hayman Island and Chicago but is delighted to be living back home where she loves spending time with her family exploring Yorkshire in her converted Sprinter camper van.

In 2000 she worked at Rudding Park Executive Chef, for many years .

Stephanie is a recognised figure on the Yorkshire food scene and has many accolades to her credit, such as appearances on BBC2’s Great British Menu and BBC1’s Chefs Put Your Menu Where Your Mouth Is. Steph has also been a professional’s guest on BBC radio Leeds breakfast show many times.

She is a regular MC or Chef demonstrator at various food festivals and shows including The Great Yorkshire Show.

These days Steph enjoys helping support Young Chefs coming into the industry and encouraging the next generation of years into this great career.

She is a passionate ambassador for Yorkshire produce and has been a Deliciouslyorkshire champion twice.

Chris Wildman – a farmer and 5th generation butcher. Owner of Town End Farm Shop, Malham, and creator of the award winning Paganum Choorizo, cured in the Yorkshire Dales from his own pigs.

There is also an online shop for farm meat and charcuterie.

Etta Cohen OBE has for over 20 years been an active networker building up contacts throughout the U.K and abroad at all levels.

Etta started her career as a teacher in inner city Leeds. She then went to work in the public sector.

Etta set up and previously ran Forward Ladies, one of the UK’s leading business support organisations for women. She was involved in consultation with government, organising trade missions, training, a speaker programme and Women in Business Awards.

Since leaving Forward Ladies Etta has set up www.afternoontea4u.com a website dedicated to promoting Afternoon Tea. She spends her time enjoying, reviewing and advising on Afternoon Tea.

She also mentors several women and is a public speaker.

Etta has two grown up married children and is Chair of the Development Board for Breast Cancer Haven in Leeds. She is a judge for several business awards both in the U.K. and US.

In 2016 Etta was awarded an OBE for services to women in business and entrepreneurship.

Jonathan and janine have now been at The Sandpiper Inn for over 20 years, which has given them the opportunity to build good a relationship with local suppliers.

Prior to The Sandpiper Inn, Jonathan won the Roux Scholarship, which contributed to his appointment as Chef de Cuisine at birmingham’s only 5 star hotel. A kitchen of 32 staff enabled him to creat the menu for the heads of sate G8 summit banquet at the city’s Botanical Gardens.