Multi-award-winning chef Ryan Blackburn, co-owner of The Old Stamp House and Kysty in Ambleside, is gearing up to deliver a cooking demonstration at 2pm on Tuesday 17th March, at the 20th edition of the north west’s leading trade-only hospitality show, Northern Restaurant and Bar (NRB).
The annual show returns to Manchester Central between 17th -18th March and will showcase over 250 exhibitors displaying everything a hospitality business could possibly need, from gin to rolling pins, and glasses to chef’s knives.
Alongside that NRB also delivers two days jam-packed with exciting live food and drink demos, talks, awards and tastings, bringing the entire Northern hospitality industry together for buying, selling, networking and inspiration.
Once more chef Brian Mellor will ably curate NRB’s Chef Live demo line-up, which this year features a host of stellar names from across the UK and several rising stars. During each demo two lucky people from the audience will join Brian at the Chef’s Table to see the chefs working up close and taste their finished dishes.
Alongside Ryan Blackburn the chef line-up includes Simon Martin from Mana, Manchester, Tommy Banks from The Black Swan, Oldstead, Adam Reid from Adam Reid at The French, Mmanchester, Ben Tish, from Norma, Fitzrovia and up and coming chefs Mark Owens from HOME & The Owl, Leeds and Alex Nietosvouri from Restaurant Hjem, Wall.
If that wasn’t enough Michelin starred chef Tom Kerridge will headline the Bruntwood NRB Debate 2020, on Tuesday 17th March, fresh from the opening of his first Manchester restaurant, The Bull & Bear. During the debate Tom will talk openly about how he’s achieved critical acclaim and commercial success; whilst evolving his business, and the extent of his Northern ambitions.
Chef Patron Ryan Blackburn commented: ‘’I’m looking forward to cooking at NRB20 alongside some of the industry’s leading chefs. There will be lots of very different culinary styles and influences on display during the two days, which will be fascinating for everyone that attends. My dish will showcase modern Cumbrian cuisine, utilising a wealth of locally sourced ingredients from around the county. Cumbria has more Michelin stars than any other place outside London and it’s firmly on the world’s food map thanks to the innovation and skill on show in the region, but also the sheer quality of the produce available to the chefs working across the county. Consequently, I’ve decided to take this opportunity to show a little of the thinking behind some of my dishes, the direction I’m heading in as a chef and the amazing quality of the produce available from Cumbria.’’
