The Dales Chef

In this episode Bruce Elsworth, The Dales Chef talks about the origins of Tapas.  We love it when on holiday in Spain and equally at Tapas evenings at home.

We look at some of the most popular dishes from Potatas Bravas to Magchego with olive Oil.  Jamon, freshly sliced and Tempura Prawns.

And what of the local influence from here in the Dales? Add in some of Chris Wildman's Yorkshire Chorizo or some black pudding to make bob-bons and you've instantly got Yorkshire Tapas!

Bruce also mentioned that at Elsworth at the Mill they are doing a Tapas special for Father's Day.   A chance to treat Dad at home to a very special meal - collect from the Mill and enjoy at home - find out more here.

Definitely an episode to whet the appetite, as Bruce inspires us with some of the best ways to serve Tapas!

Image: Freepik

It's another Bank Holiday Weekend at this week the Dales Chef, Bruce Elsworth, is looking at accompaniments for your grill on the BBQ.  We look at salad as the main event and even grilling veg on the barbie as well.

We find out who really did invent the Caesar Salad and, if your an avid listener and remember our mexican food pod, you might already know the answer to that one! 

We talk Haloumi on the grill, Greek salad and the difference between a salad dressing and a vinegarette.

Rain or shine,the BBQ will be on this weekend, so enjoy your grill - with some creative, colourful salads!

Image: Freepic

Bruce Elsworth, the Dales Chef takes us back to when pub fayre first started in Roman times, through the middle ages and to more recent times.

From the ploughmans to scampi and chips, burgers and gastro-pubs, our favourite pub grub has gone through some changes.  We chart those culinary delights from tavernas to Bernie Inns!

DId you know the first UK gastro-pub was here in the Dales? (along with one in London, but we won't argue the toss)

Bruce reveals his favourite pub fayre and talks about his career from pub pot wash to business owner including his time at that first Gastro Pub.

As Bruce and Julian, like fine wines and champagnes, grow a little older, what better way to celebrate than by popping a cork or two?  Coincidentally they have Birthdays on the same day - good reason to talk about Champagne!

In this edition of The Dales Chef, Bruce Elsworth looks at Champagne - its origins and history, how it is made and a lesson or two in the varieties out there.  

From Brut to Grand Curvee - what is the difference?  Which part of the region does the best come from?  We talk vintage too - when were some of the best (and not so good) years for Champagne?

We look at how it gets to our table, referencing one of the Dales best known merchants, The Wright Wine Company and then take a look at other fizzy favourites from Cava to Prosecco and of course English Sparking Wine!

There's a toast to football promotion and to the birthday boys too!

Image: Freepik

From Jalapenos to Guacamole there are some very traditional Mexican dishes we love the world over, as Bruce Elsworth, The Dales Chef, discovers.  

Whether it's a great Chilli con Carne or a beef Taco, Mexico delivers a punch when it come to great food.  But there is more...

We delve into something a bit different this week.  Folllowing the success of the Mexican event at Elsworth at the Mill, Bruce talks us through the menu, describing how he created something a little more unexpected and unusual for the diners.  There's some great top tips to pick up for your own Mexican meal or evening.

The ususal fun facts and things you didn't know about Mexican food as well.

Image: Freepik

With a special event the Dales Chef Bruce Elsworth is holding next week promoting local produce direct from the farm, this episode focusses on the benefits of Yorkshire Dales meat and dairy direct - from farm to plate!

We looks a meat boxes direct from local farmers and what to do with all the different cuts of meat, with no waste.

What about fresh unpasturised milk direct from your local dairy farm - is it safe and what are the health benefits?

We look at rare breeds from Gam Farm in Grasssington  and Lancashire tasty cheese... from Yorkshire!

The Farm to Table event is on at Elsworth at the Mill next Friday - book your place here

It's Easter and in this edition of The Dales Chef Bruce Elsworth talks about the traditions surrounding this Christian celebration.   

Its all about tradition.  On and off the table we find out why lamb is a traditional roast at Easter.  Why Simnel Cake has eleven marzipan balls on top and how does the Easter Bunny come into it?

Theres fun facts from the biggest Easter egg to egg rolling on the Whitehouse lawn.

Mouth-watering hot cross buns and what to do with Easter leftovers.

Image: Lamb at Easter - Freepik

It's the week before Easter and the Easter Bunny is in every Easter trail across the Dales.  The most famous bunny is of course Buggs Bunny and his favourite snack is of course the carrot.  So there's the tenuous link to this week's pod!

In this edition of The Dales Chef we find out all about this superfood of a root vegetable.   Can they really help you see in the dark?  

Used in starters mains and deserts the carrot is always top of the bill.  From carrot and corriander soup to carrot cake. 

Pork Pies are a Yorkshire speciality and each pie shop stamps their own mark on them.  All different in the Dales, yet equally delicious.

In this episode of the Dales Chef, Bruce Elsworth looks at the history of pie making in Yorkshire.  We compare with the famous Melton Mowbray pie  - and which is best?  

How do you like yours?  Here in the Dales we love our pies hot - straight out of the oven and oozing with liquid jelly.  Delicious!

There's fun facts and we look at what best to pair your pie with.  Pie and a pint, pie and pickle or pie and peas! Together it is the ultimate Dales pub lunch!

Avocado is undoubtedly a superfood, popularised as smashed avocado on toast in cafes and restaurants across the world, we can't get enough of it - on sourdough with a couple of free range poached eggs, avocado is served at its best.

Avocado is the main ingredient in Guacamole.  But don't buy it ready-made, in the is edition of the Dales Chef, Bruce Elsworth shows you how to make it yourself.

We look into the dark side of Avocado, with links to South American Drug cartels and its impact on the environment.

As always, there are some fun facts and we find out how to cook Avocado too.

Image: Avocado on toast at Ripley Castle tea room