In July, in response to the chef shortage, Sat Bains and his wife Amanda announced the restaurant would be changing to a 4-day operation. They hoped it would be a start to making âthe industry more attractiveâ. It seems other chefs are looking to follow suit including Michelin-starred chef James Close from The Raby Hunt in Darlington. From next month he has decided to scrap the weekday lunch service but keep Saturdays, not only to take pressure off his chefs but also to allow them more time to create new and innovative dishes.
âItâs something new for us,â James explained. âI feel pressure to be open every day, as a restaurant you are expected to but just opening on an evening would be perfect so we can concentrate on the night times, deliver an amazing service and dishes with a wow factor.
âItâs breaking the mould to say we are going to be open nights only, itâs to help our chefs but also to allow us to enjoy our job and ultimately give customers a better experience.â
As well as increasing creativity James wants to give his staff more time off and believes this way he âcan rotate the staff a lot moreâ.
He said: âDoing this job is very stressful, doing every lunch and every dinner itâs a lot of pressure and chefs get worn out. This allows them more time and we get better dishes because they have the time â if they enjoy their job more it benefits the customers.â
He added: âSome lunches we might be full but others there might be a table of two because we are so out of the way. To get ready for service for a table of two to me is counterproductive. When you add it all up and get the bottom line thereâs not much we make off lunches.
âWe are a small restaurant with not many overheads so we can afford to go this way. To get better as chefs this is the idea we came up with and it is going along the same lines as Sat Bains but he has a development kitchen, we donât, so this is the way we can try and create that.â
James wants to give his chefs a platform to showcase the dishes they will now have time to create and will open the last Sunday of every month and offer âThe Development Menuâ. Inspired by Attica in Australia, which has a ‘Creative Tuesday’ and gets a very different clientele on that day, it will consist of five experimental courses which will be completely different to the usual dishes on offer.
He said: âItâs for people interested in trying something new; out of those dishes only two might be amazing but thatâs the idea, to find one or two dishes we can then transport back into the main menu.â
He added: âI really want to get the chefs involved in creativity. I want to push us forward and try to become better chefs. It will take away the pressure of having to create dishes which straight away have to go on the normal menu.
âWe want the dishes to be 100 percent new and we already know that some of the things we create will probably be rubbish but thatâs the whole idea!â
The Raby Hunt is no different to other restaurants around the UK, James feels the pressure of the chef shortage as much as those in charge of larger establishments.
He said: âWe do struggle big time. We had a chef come in recently, he did two weeks and then didnât turn up. Itâs very hard to find chefs who want to be in this type of industry at this level because they want to be chefs but then they realise the hours we do and it puts them off. Changing our working week is a way of trying to keep the staff.
âAt the end of day we canât be creative and we canât be a better restaurant if we canât keep our staff.â
A RESTAURANT in rural County Durham has proved it can mix it with the best after being included in a prestigious list of the UK’s top 100 eateries.
The Raby Hunt in the village of Summerhouse, near Darlington, was ranked 51st in Restaurant Magazineâs Top 100 – making it the 15th highest placed eatery outside London and the highest in the North East.
Owner and head chef James Close is delighted with the achievement and said: âIt is one of those awards that even though it features 100 restaurants, it is still really, really hard to get in it.
Raby Hunt is the tiny but miraculous first restaurant of James Close, who abandoned golfing ambitions to cook
The Raby Hunt Restaurant, Summerhouse nr Darlington, Co Durham (01325 374 237). Meal for two including service: ÂŁ120-ÂŁ200.
Some ideas make no sense, even when they succeed: think budget airlines, pop tarts and Milton Keynes. The Raby Hunt in the hamlet of Summerhouse, a 15-minute drive outside Darlington, is another one of those. You can work backwards from where it is now. You can list the regular appearances in best-restaurant lists, the Michelin star, the way it is hailed as a beacon of gastronomy in a region with precious few. Do that and you will declare self-taught chef James Close a visionary who knew exactly what he was doing. But did he? I suspect a rare combination of hard work, innocence, stubbornness and talent allowed him to get lucky.
Many people eat in grand restaurants and find themselves swooning. Theyâre slipped a piece of, say, baby rook cooked for 97 hours at 56C and then lightly brushed with unicorn tears, and they gasp. In Closeâs case it was a meal at El Celler de Can Roca in northern Spain, regarded by many as one of the greatest restaurants in the world, which knocked him off his axis. Close ate some stuff. He was thrilled by it. He wanted to spend his time making thrilling stuff for other people. The remarkable bit is that he followed through on that thought. On those terms this tiny restaurant, located in a 19th-century inn quite a long way from most places, is a minor miracle.
Close comes from a family immersed in the hospitality business. His mother ran a hotel. He spent a couple of years as the lowest of the low in a hotel kitchen, chopping vegetables. But thatâs it. At the point when he took on the Raby (as in baby) Hunt, he was trying to make a living as a golf professional. Presumably heâd worked out he was never going to qualify for the Masters. Originally the plan was to open a 30-seat bistro, generally a euphemism for âcook some straightforward stuff and get bums on seatsâ. Given the pubâs location in the middle of some fields I canât quite see how that would have worked.
Instead he serves tasting menus which shouldnât work either, but do. Five courses cost a reasonable ÂŁ35 at lunch and ÂŁ55 in the evening. Nine courses are ÂŁ80. We had the five courses, with substitutions so we could try as much as possible with a couple of other bits and pieces thrown in. It begins with a curl of crisp, dehydrated and salted cod skin, dotted with splodges of a saffron aioli and a hit of fennel. It crunches satisfyingly but then the flavours come through: the fish, the saffron, the aniseed. Itâs a high-end snack that tastes like a perfect Mediterranean fish stew. A puck of raw scallop served at room temperature on a disc of lime is dressed with a little miso glaze and sesame seeds. So now weâre in Japan and very happy to be there. An oyster from nearby Lindisfarne has been cooked at 62C and returned to the shell atop a little fruity vinegar. Too often sous vide leaves a raw texture. Here the oyster is hinged between meatiness and rawness. Itâs damned clever.
Best of these snacks, and proof of an instinct to feed, is a buttery piece of still-warm toast, laid with thin slices of lardo, the cured back fat of the pig, in turn loaded with a dollop of caviar. There is salt and crunch and fats of so many different kinds, and the knowledge that if you were brought a plate of these youâd snaffle the lot in seconds. That may just be me.
A beef bone, sawn through on the horizontal and cleaned out so it looks like a piece of Skandi tableware, comes filled with slices of raw beef from a Dexter-Wagyu cross, the former gifting flavour, the latter texture. I want to track down some steaks of that for myself. Itâs dressed with a little smoked marrowbone oil, dots of anchovy and torn basil leaves. It is a sultry, aromatic mouthful. Tiny cylinders of duck-liver parfait come wrapped in the thinnest leaves of smoked eel, with beetroot in various forms, including as meringue. In my notebook I scribble one word: earthy. I think that just about covers it.
A thick piece of duck breast has gloriously rendered skin and comes with a ragu of the offal with crushed hazelnuts. The latter is a tiny intense mouthful, both dirty and light at the same time. It leaves you wanting more, even though you know more would be too much. A frilly leaf of deep-fried kale takes the dish off towards thoughts of Chinese deep-fried seaweed which isnât seaweed at all.
Most impressive of all is a plate of sea bream, served skin up. Close must at times feel he has something to prove. The temptation will be to go off on one, with a whizz and a bang. Instead he serves a piece of fish, skin crisped, flesh just the right side of done. Itâs about as perfect a piece of fish cookery as you could hope for. There are swirls of a light codâs roe cream, and a dusting of powder made from more codâs roe that has been dried. And then a couple of wilted spinach leaves. And thatâs it. Itâs simple and excruciatingly effective. It is self-confidence expressed in three ingredients.
We finish with a block of light milk-chocolate parfait with a salted-caramel centre, glazed with shiny dark chocolate, alongside a scoop of popcorn ice cream. Itâs a Mars Bar thatâs gone for a makeover on Bond Street. The otherwise charming service is so fully with the project that questioning anything becomes tricky. They insist upon making coffee through the Chemex drip method and are so thrilled about the whole palaver I couldnât quite bring myself to say (until now) that it was merely fine and not the pokey espresso I actually wanted.
There is a bigger question around sense of place. The landscape of this part of the northeast is very particular. It can, by turns, be both brutal and enfolding. The food here, accomplished though it is, has at times a restless feel to it; beyond a little name-checking of ingredients it doesnât reflect location in the way, say, Simon Roganâs food does at LâEnclume in the Lakes. But that is less a criticism than an observation. Close is an impressive young chef with some very good ideas, who is still finding his voice. Itâs already one to which we should listen.
For those who don’t know Michael O’Hare –Â Let me introduce him – heÂ isÂ Chef/Patron ofÂ – The Man Behind The Curtain – Leeds. Michael is well known for his Leather Cuban Heels and eclectic style, once the man behind The Blind Swine in York. Nowadays the ‘lad from Boro’ has a more refined and sophisticated restaurant where he presents wonderfully creative food – theatrical with extraordinary tastes.
This event is already proving very popular and as such we have decided to hold back on releasing tickets for the event until 10am on theÂ 18th March 2015Â – Tickets will be sold on a first come first served basis. 28 Tickets are up for grabs and we sincerely hope to see you there in what hopes to be a ground breaking eventÂ for theÂ two local North East chefs.
We will be posting more news about the event on twitter as the countdown grows closer to ticket launch day.
Once again for the 3rd year now we have been awarded a Michelin star – STILL the only restaurant in the whole of the North East to hold such an accolade. We are very proud to again fly the flag for the north east and hope that we can push on for next year, constantly improving and updating dishes so we can continue to bring you the best food the area has to offer.
Posted on: August 26th, 2014 by Simon Carter & Daniel Darwood
Three restaurants score perfect ten in Good Food Guide in a 15 year first
For the first time in 15 years, three restaurants have scored full marks (10/10), in the Good Food Guide, published by Waitrose and now in its 64th year.
In another first, Clare Smyth, Chef/Proprietor at Restaurant Gordon Ramsay has become the first female chef in fifteen years to be awarded a perfect ten score by the best selling restaurant guide, as it publishes its 2015 ranking of the UKâs Top 50 restaurants on 8th September.
For the second year running, Simon Roganâs Cumbrian restaurant, LâEnclume, has achieved the top spot. At number two is Heston Blumenthalâs The Fat Duck, whichhas now scored a perfect ten for seven years in a row â longer than any other restaurant since the guide adopted its current scoring system. Restaurant Gordon Ramsay achieved third place with its top score, rising two places from last year.
Elizabeth Carter, Consultant Editor of the Waitrose Good Food Guide, explains what makes Clare Smyth so special: âAfter a break of a decade, Gordon Ramsayâs Chelsea flagship has once again been awarded a perfect 10. Now the domain of ClareÂ Smyth, with support from what is, without doubt, one of the best front-of-house teams in the UK, this most impressive of Londonâs premier restaurants is back in that elite club. Further congratulations, too, for Smyth is the first female chef to achieve our top score in 15 years. With her brilliantly artistic, elegant, modern French cooking she perfectly complements the witty, cerebral Fat Duck and the sensual farm-to-table delights of LâEnclume at the pinnacle of our Top 50 list.â
Clare Smyth at Restaurant Gordon Ramsay said: âThis is incredible, Iâm absolutely overjoyed, we all are. I have personally referenced The Good Food Guide for places to eat for years and value their opinion as itâs the customersâ opinion.
âIt makes it so much more significant when you know itâs through customer feedback. Like all restaurants we are one big team and my team here is tremendous, so a huge thank you from every one of us.â
Simon Rogan, head chef at LâEnclume, comments on his success: âWe feel so privileged to be at the number one spot for a second year for LâEnclume. The full 10 rating really is a reflection of all the continued focus and improvements we have been undertaking at LâEnclume every single month. The team just keeps on getting stronger and stronger, and we now also have a hugely skilled front-of-house staff who more than match our culinary standards.â
The Good Food Guideâs annual Top 50 restaurant ranking is highly regarded by chefs and restaurant-goers alike, with particular attention paid to those chefs and restaurants who make it into the Top 10. Cornish favourite Restaurant Nathan Outlaw takes the number 4 spot for 2015, followed by Claude Bosiâs Hibiscus, which rises two places from seven to five. Retaining sixth place is man-of-the-moment Jason Atherton with his flagship restaurant Pollen Street Social, followed by Nottinghamâs Restaurant Sat Bains at number 7, and Philip Howardâs The Square at number 8. For the first time David Everitt-Matthias appears in the Top 10, with Le Champignon Sauvage taking the ninth position, and Brett Grahamâs The Ledbury completing the list.
This yearâs Top 10 â cooking Score is between 1 and 10. Last yearâs ranking is shown in brackets.
1. LâEnclume, Cumbria. Cooking score 10. (1st)
2. The Fat Duck, Berkshire. Cooking score 10. (2nd)
3. Restaurant Gordon Ramsay, London. Cooking score 10. (5th)
In the village of Summerhouse, UK sits The Raby Hunt Restaurant, a Michelin starred 30 seat fine dining establishment owned by the Close family. In the kitchen, you can find chef James Close, a former pro golfer turned chef, pouring his heart and soul into the food he describes as âSimplicity.â
MY ADVICE FOR ANYONE WANTING TO SET UP A RESTAURANT IS TO FULLY COMMIT YOUR LIFE TO IT.
We had the pleasure to sit down with him for an interview and asked him about his cooking, the culinary community, and his advice for aspiring chefs.
So, youâre a former professional golfer turned chef. How did this happen? The transition from a pro golfer to chef isnât as much of a transition as you would think. The key attribute in both careers is consistency and adaptability. Every day is changing and all elements need to be fine-tuned. So I think the change over was easy. The only thing that has really changed is the late nights and hours!
Can you tell us about the first time you found your passion for cooking? Iâve been lucky enough to travel the world with my parents and subsequently, from a very early age, Iâve been able to eat at some of the best restaurants. Iâve always had a keen interest in food and combinations and have always been keen to cook.
What made you choose simplicity as your philosophy for cooking?
Simplicity is something I admire in food. When you use the best of produce it should not be complicated by contrasting flavors or needless theater. If you have the best and most fresh, why ruin that? Let your customers eat food as nature intended.
Where do you find inspiration and how does that influence the way you cook or plate? I find inspiration by traveling, reading and learning. As Iâm relatively new to the industry, everyday is about learning. I would imagine even chefs with 20-30 years in the industry still need to learn, but my steep learning curve means I must do it quickly.
Nature also inspires me while plating. I let the food do the talking â a fish should look like a fish, garnish should be recognizable, and the natural form of food should be apparent. I hate being confused as a customer so I try to avoid over-complicated and over-worked presentation. I want my customer to be able to relate to my food.
What are some things you canât cook without?
I canât cook without many things, but if I had to choose one it would be my Big Green Egg. Itâs a very intuitive indoor BBQ that allows me to inject flavor within foods un-creatable by traditional methods.
What is a day in your life like?
A day in my life: I live, breathe, and sleep food. When Iâm not working, Iâm traveling to other restaurants in other parts of the world. When Iâm relaxing, Iâm doing it with a cookbook. I canât switch off but sometimes I force myself for the sake of my family. When I can unfocus for a moment, I relax by spending time with my daughter Harriet and my partner Charlotte â who both thankfully understand me, the most.
What are some of the difficulties you have faced on this culinary journey?
My biggest difficulty has been produce. I found out very quickly that if youâre not extremely thorough in your ordering and with produce management it could lead to exponential problems. Now, after some very tough discussions with suppliers, they know I only demand the absolute best and thankfully they understand that. Iâm now lucky enough to be in a position that my team and suppliers will only accept and deliver the highest standard of produce â from meat to even the smallest garnish.
What advice would you give someone aspiring to be a chef or restaurateur?
My advice for anyone wanting to set up a restaurant is to fully commit your life to it. Forget your social life. Forget your past-times. Work harder than you ever thought imaginable and then work even harder. Forget lay-ins. Forget your favorite TV program. Forget looking at the clockâŠ Wake up everyday and excel. Never be satisfied. Never think you have made it. Never relax. Question everything you do. Adapt and remember to breathe. One day in the very, very distant future take a day off (only one!) and look back at what you have achieved.
Youâre the only Michelin starred restaurant in the whole north east of England. What are your thoughts on the culinary community there and how would you like to see the area improve? Being the only Michelin starred restaurant in the north east has its advantages, but if Iâm honest, I hope what we have achieved here at the Raby Hunt only kick starts a wave of future restaurants in our area to gain success. There are some talented chefs in the north east and I hope next year to be joined by some of them to represent the north east in what is, at the moment, a little bit of a culinary black hole.
The Raby Hunt Restaurant
Smoked eel with beetroot and cherry.
Squab Pigeon with miso glazed braised leg.
Razor clam with brown shrimps, cauliflower, samphire, morels and almond.
Forced yorkshire rhubarb with tonka bean panna cotta.
Earlier this month we were lucky enough to visit one of our champagne producers – Philipponnat, located in Ay, the heart of champagne.
Here we are pictured helping with the harvest.
We are very lucky to have Philipponnat as our champagne of choice, being a small family run vineyard. Not only this we believe its one of the best champagnes on the market and will continually support small and unique growers.
Some of the nationâs top chefs are âpopping-upâ in Northumberlandâs Tyne Valley – including Michelin starred James Close of the Raby Hunt â to cook meals featuring the freshest local ingredients. Is the unique Chefâs Pod a recipe for success? JANE HALL for the JOURNAL
VALLUM Kitchen Garden is overflowing with abundance. Everywhere you look vegetables are growing and ripening in the August sunshine, giving a daily harvest that will be winging its way to not just the regionâs best restaurants but some of the nationâs finest eateries too.
POP-UP DINING Back, from left, Ryan Bunker, Maria Guseva and Craig Malcolm. Front, from left, Ken Holland and James Close at the Chefâs Pod. This is the heart of renowned vegetable grower Ken Hollandâs empire. A true local food hero, Ken of North Country Growers fame has made his name supplying fresh organic vegetables and salads â in particular weird and wonderful heritage varieties â to the most discerning restaurants.
Among his loyal customers is a clutch of Michelin-rated chefs, including James Close of the Raby Hunt at Summerhouse near Darlington, the only North East restaurant to hold the coveted and much sought after culinary star.
Vallum Kitchen Garden is a relatively new venture for Ken (he has other vegetable growing outposts at Little Harle at Kirkwhelpington and Blagdon in Northumberland).
He and his green fingered team, which includes wife Tracy, have transformed what were fields at the Vallum Farm artisan producer hub in the Tyne Valley into a thriving and productive smallholding complete with poly tunnels and raised beds.
But something new and unexpected has sprouted from the earth this year in a quiet corner of the kitchen garden: probably the coolest âpop-upâ restaurant youâll come across.
Called the Chefâs Pod, itâs a showcase for fine dining featuring, as you might expect, the plethora of fresh micro and other vegetables grown just a few feet away, although there is nothing refined about the building itself.
The brainchild of Ken, the pod is made from reclaimed wood, has wheels and a corrugated iron roof (salvaged from the doors of a fallen barn at Bellingham) and can best be described as a cross between a traditional Northumberland shepherdâs hut and a Gypsy caravan.
It boasts a tiny kitchen, a front wall that folds back to bring the outside inside and can seat a maximum of 12 at one long communal wooden table.
Inside it is decorated with storyboards telling the history of the recovered wood (beams have come from Swan Hunter, pitch pine from Newcastleâs High Level Bridge and thereâs maple underground tube train flooring), while the outside walls are adorned with edible herbs and flowers planted in organ pipes from a church in Ashington.
Itâs a bizarre, extraordinary and organic (as in spontaneous) creation that has captured both food lovers and chefsâ imaginations alike.
The rough-edged surroundings and the way the pod opens out to frame the kitchen garden like a living, breathing picture, only add to the atmosphere.
Boasting only a tiny albeit functional kitchen, however, you would think any self-respecting restaurant chef would run a mile before daring to set foot on the pod.
But nothing could be further from the truth. The likes of Terry Laybourne and former North East Chef of the Year David Kennedy (who has his own restaurant at Vallum) have both held sell-out dining events there in the past few weeks.
And recently it was the turn of James Close to bring his own brand of simply flavoured, locally sourced Michelin-ranked British food to Vallum.
The 33-year-old has just started taking delivery of Kenâs vegetables at the Raby Hunt, which will find out this October if it has managed to retain its Michelin award.
In return Ken invited the mainly self-taught chef (he has no formal training and has only been cooking for just over five years), to recreate his culinary magic at the pod featuring carefully selected ingredients from the garden (indeed, the aim is to ensure the inspiration for the menus behind each event is the locally sourced produce found in and around Vallum).
One minute the vegetables, salad leaves and herbs had been growing in Kenâs garden, and the next they were on the plate.
As Ken says: âYou canât get food any fresher than that.â
It is, as James states, a chefâs dream, being able to walk around and pick such fresh produce. Thatâs not to say that working on the pod isnât challenging in other ways. If youâre used to a modern, hi-tech kitchen then the podâs, which has fewer cooking facilities than a camper van, is an eye-opener.
But itâs one that the self-effacing James rose to admirably â and others are queuing up to follow in his esteemed footsteps. Andrew Fairlie, head chef at Gleneagles, Simon Rogan from the acclaimed LâEnclume in Cartmel (who Ken works closely with) and Claude Bosi of Hibiscus in London, are among the ânamesâ rumoured to be making their way to Vallum in the future.
The question is why, when they could be playing it safe in the familiar surroundings of their own restaurants? âBecause,â James says, âthere is nothing like this anywhere else and it is a challenge.â
He was also attracted by the âwhole Scandinavian, natural feel it has to it and because I thought it would be a great thing to do. I didnât do it as an advert for the Raby Hunt but because I wanted to be involved and work with Ken.
âKen is unique himself. His vegetables are some of the best in Europe and he is using different techniques for growing.
âKen is from the North East, I am from the North East and I think the Chefâs Pod is a great way to showcase the North East.â
As the regionâs only current Michelin-starred chef, James is doing a great job himself of shouting loud and proud.
His entry into the Michelin club came as something of a surprise to the quietly spoken chef who much prefers to let his food do the talking. And no doubt it raised a
few eyebrows among seasoned chefs too who have striven long and hard to attain the honour â and thus far failed.
James came to the vocation relatively late in life after starting out as a golf professional.
But what James, who worked in a hotel for a couple of years where he âbasically just did the veg,â boasts in abundance is an unerring ability to successfully pair ingredients.
His is a talent borne from instinct and a deep desire to be the best he can. He has travelled widely in Europe learning all the modern and classical techniques and his summer holiday treat to himself this year will be dining in 10 different Michelin-starred restaurants in Belgium and Germany.
He has saved the money by living over the Grade II-listed Raby Hunt â owned by his parents Russell and Helene â during the week to save on petrol driving to and from the family home in Hamsterley.
He hopes to pick up new ideas, see what the latest foodie trends are and also have the honour of tasting what his fellow Michelin-starred chefs are creating in their kitchens.
James is modest about his success. âI just do my style of cooking and thankfully it seems to work. With me it is about simplicity and flavours. Weâre not into foams and the like; we are into natural food and itâs all about taste.â
It is a complaint often aired that those who achieve Michelin status find themselves under intense pressure to maintain it â a feat not always achieved. Is James worried heâs done enough to retain his star?
âYes, there is pressure to keep it, but I donât think about it. I have never really gone in for awards; the pressure I have is to learn. Thatâs the burden I put myself under. I just want to keep getting better.â
That aside, how will he feel if his name isnât on the Michelin list come October? âI donât think negatively, I always try to think positively. But it is something you have to keep working at. Itâs like sport, one year you can be in the Premiership and the next you have dropped.
âI always maintain that you can only be as good as your produce. If you canât keep your eye on the ball then thatâs where you fall down.
âWe support local as much as we can; we always put local first.â
Hence his pleasure that Ken, who is discerning about who he supplies, favouring those who are as passionate about food as he is and will use the ingredients as they should be, has seen fit to link up with the Raby Hunt and invite James to be part of the âpod party.â
And his thoughts on his own Chefâs Pod experience? âI think the whole idea is great and it will just get better and better.â Hopefully just like James Close. For more information on the Chefâs Pod and upcoming events go to www.chefspod.wordpress.com
The Raby Hunt Restaurant, Summerhouse, County Durham, DL2 3UD, 01325 374237, www.rabyhuntrestaurant.co.uk
James Close and his team are once again taking the Raby Hunt food to another location. This time to Newcastle Upon Tyne on a farm in a wooden hut!
Vallum farm situated in the shadows of Hadrians wall are artisan producers of all things grown naturally and organically. Specialist veg grower Ken Holland had an idea that would encourage chefs to use ingredients picked from the farm and delivered straight to the plate.
Chefs Pod was born. A small reclaimed wooden hut with a cooking space and a table for 10. James will create a 5 course menu using ingredients from the farm picked literally as they are needed.
The Raby hunt team will first be showcasing theirÂ food at the chefs pod on Sunday 11th August. Further dates will be announced here.