10.30am       The Swan & Royal      £7.00

Chief Proprietor of the Duke of York, Grindleton, was raised in Pleasington near Blackburn and his love of cooking stems from his childhood when his grand parents owned a bakery in Blackburn producing biscuits.

During his apprenticeship years Michael worked in several establishments the first of which was Pale Hall, North Wales. He then joined the kitchen at the Foxfields restaurant, Billington, Whalley during the 1980's where he continued his training and devlopment for two years and followed this with a period as Sous Chef at the Auctioneer Restaurant in Clitheroe.

Michael then gained invaluable experience for 18 months working in top kitchens in America, Canada and Australia before heading back to the U.K.

In 1995 he joined the Borrowdale Gates Country House Hotel, near Keswick as Head Chef and led the kitchen there for a total of 8 years achieving 2 AA Food Rosettes and entries in the Good Food Guide every year.

With over 20 years experience of working in professional kitchens, Michael has a very wide understanding of his craft and is now delighted to have his own business in the Ribble Valley. The Duke of York, Grindleton has been refurbished to a high standard, and yet retains its traditional village pub feel. The menus reflect local produce in abundance, and always with the season in mind. Michael is much loved by his Ribble Valley patrons due to his attention to detail and the fact that his team are well supported and given plenty of opportunity to shine. He regularly makes an appearance in the restuarant after service to find out how his customers enjoyed their meals. Something too many chefs are afraid to do these days!

  12.00pm       The Swan and Royal Hotel      £7.00

Chris Rawlinson's began his training at the Paul Heathcotes School of Excellence, South Trafford College attending college one day a week working full time at Simply Heathcotes, under head chef Davey Aspin.

After working for a few years in the Lake District, Chris returned to work for Davey Aspin at the Establishment Restaurant in Manchester which offered the finest ingrediants available all prepared and cooked to an extremely high standard.  It was here that Chris's ability and mental stamina were tested as he worked 19 hour days in a high intensity environment.

After a gruelling year at The Establishment Chris moved to Sydney, Australia to broaden his horizons working in various kitchens and using different and exciting ingrediants and new methods of cooking.

After returning from Australia, Chris decided he wanted to bring his own style of cooking to his home region and formed a business partnership with his brother Mike, opening the Red Cat Restaurant in Chorley in 2006. Chris works closely with local growers, farmers and suppliers to produce food of the highest quality.  His menus change seasonally and he endeavours to make sure every ingrediant is from Lancashire.

The Red Cat has been awarded many accolades since inception including 2 AA rosettes for 3 consecutive years along with inclusion in the Michelin Guide since 2009. In the same year Chris won the prestigious title of North West Young Chef of the Year and in 2012 hew as regional finalist in the highly regarded Roux Scholarship competition.

So come along and join another of Lancashire's exciting young chefs as he demonstrates his passion for what he does and shares with you his knowledge of food and cooking.

  12.00pm       The Swan and Royal Hotel      £7.00

Born into a family of caterers Anson's interest in all things Culinary started at an early age when he worked in his uncle's restaurant, he soon realized that prepping vegetables was much more enjoyable than scrubbing pans. On completing his training Anson gained valuable experience in Hotels down south before beginning a 5 year stint with P&O Cruise lines, notably the Oriana where he was part of the inaugural kitchen brigade, Anson oversaw the running of the Larder and Sauce sections in a very busy galley serving over 1800 passengers Breakfast, Lunch and Dinner on a daily basis!

Anson also has a passion for the training chefs of the future & prior to coming to the Millstone he was a Chef Lecturer at Warrington College and West Cheshire College.

Anson & His wife Sarah took on the running of the Millstone in 2002 and the following year his team were awarded two rosettes and have retained them ever since, which is a mark of great consistency in food quality and service. Using local and regional items throughout the menus, Anson’s style is very much Traditional British Fare relying on the quality of the produce and his classical training, The Old favourites Such as Steak, Kidney and Wainright’s Suet Pudding with Mushy Peas and Chips sit nicely alongside dishes such as Honey Roast Goosnargh Duck Breast, Beetroot Puree, Potato Pancake & Orange Glaze.

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12pm The Post House £5.00/ Talk

Jane owns Barrica wines a local, award winning independent Wine Merchant based at Huntleys in Samlesbury.  Jane first became interested in wine after experimenting in home winemaking and then going to work for several top wine merchants in the North West.  In 2010 she was awarded UK independent Wine Retailer of the Year.  She will give a basic introduction to wine, from grape to glass.

  2.30pm      Council Chambers      £7.00

Winner of Britains Favourite Local Chinese Restaurant 2013  and Gordon Ramsay’s Best Chinese in 2010, Yu & You Restaurant & Bar is located in the heart of the Ribble Valley in Copster Green. The family-run restaurant featured on Channel 4's Ramsay's Best Restaurant programme and beat fashionable Michelin star London restaurant Kaiin the Chinese category of the competition.

Yu & You is a family affair with head chef Victor joined in the kitchen by his father and sous chef, Charlie. Meanwhile, front of house,s iblings Victoria and Vinny share the management of the Copster Green restaurant.

Using only the freshest handpicked ingredients, locally sourced wherever possible, Yu & You pride themselves on serving some of the finest Cantonese cuisine in the UK.  An exceptional wine list,cherry-picked by restaurant manager Vinny, ensures your meal is always complimented perfectly.

Yu & You have recently formed a partnership with the Authentic Food Company. Head Chef Victor and his brother Vinny will oversee the production and development of the national food suppliers rapidly expanding Oriental Range. Authentic Foods customers include the Co-operative Group, Asda and Iceland.

Yu & You were voted amongst the UK’s Best Chinese Restaurants, by MSN UK Food, for both 2011 & 2012.