Stephen Smith

Chef Stephen Smith's culinary philosophy is deeply rooted in the concept of a 'real Yorkshire experience,' blending Michelin-starred refinement with the welcoming, accessible atmosphere of a traditional pub. His ethos centers on making the customer experience exceptionally special and personal, focusing on meticulous service and a sense of 'at home' comfort, whether guests arrive in wellies or Louboutins. He embraces a vision of continuous evolution and excellence, constantly striving to be the best and to innovate, as evidenced by his post-fire reopening with new menus and approaches, and his ongoing ambition for greater awards. Ingredient sourcing is paramount to Smith's approach, heavily emphasizing local, seasonal, and foraged produce. He leverages herbs from the garden directly onto diners' plates and actively seeks out the finest regional suppliers. Specific examples include local cheddar for his luxurious cauliflower cheese, wild turbot from Robin Hood’s Bay, Yorkshire-reared Saddleback pork, and the much-anticipated first-of-the-season grouse, shot locally on the heathered moors. This commitment to 'terroir' cooking, a standard he shares with Andrew Pern, ensures his menus are a true reflection of the rich bounty of Yorkshire. Ultimately, Smith's overarching vision is to maintain The Star Inn's unique position as a beloved Michelin-starred gastropub, celebrated for its solid, faultless cooking and exemplary service. He is dedicated to fostering an environment where quality is paramount, from the kitchen's culinary output to the staff's increasing knowledge base, particularly in wine pairings, ensuring a truly enhanced and memorable dining journey for every guest. Chef Stephen Smith's technical style is a sophisticated blend of modern techniques applied to classic flavor profiles, creating dishes that are both innovative and deeply nostalgic. He is admired for his precise cooking and ability to elevate humble ingredients into luxurious experiences, exemplified by his 'butter-poached cauliflower with black spring truffle and a Moorland Tomme cheese whip,' a refined homage to his childhood favorite. His approach to flavor and plating showcases a mastery of balance and contrast. Dishes are described as 'beautifully balanced,' 'tender, deeply flavoursome,' and often incorporate elements of savory saltiness, as seen in his 'Nori-roasted wild turbot from Robin Hood’s Bay with white asparagus, queen scallop, mussel, clam and a three-corner leek ragout.' He also delights in quirky, memorable presentations and the interplay of sweet and salty, such as the 'delicate hexagonal crisp' topping white-chocolate and cep ice cream, and a 'banana sticky toffee pudding, with a luscious salted-caramel and rum syrup.' Among his most legendary signature dishes are: * **The Star Inn’s Signature Dish**: Black Pudding and Pan-fried Foie Gras with Pickering watercress salad, chutney and Scrumpy. * **Luxurious Cauliflower Cheese**: Butter-poached cauliflower with black spring truffle and a Moorland Tomme cheese whip. * **Yorkshire Coast Turbot**: Nori-roasted wild turbot from Robin Hood’s Bay with white asparagus, queen scallop, mussel, clam and a three-corner leek ragout. * **Harome Venison**: Roast fillet of Harome shot venison with a hefty mushroom raviolo. * **Quirky Pigeon**: Royal Squab Pigeon with Pigeon Tea and Madeira jellies.

Career

• Head Chef at Star Inn at Harome, Harome