2023 Show

Ben Atkinson & his Action Horses

Benjamin Atkinson and the Action Horse Team present to you a Celebration of the Horse!

Power and grace in the dance of dressage and the explosive airs above the ground made famous by the Spanish Riding School of Vienna.

And breath-taking Liberty. The silent art of compassion and connection as horses perform with absolute freedom in a finale to move the soul and inspire the mind.

A team of riders, trainers, and performers with credits on the silver screen pale into insignificance as they stand beside these magnificent animals.

A true celebration of the Horse.

‘FarlaVale Gundogs – A creative approach to producing a complete modern day Gundog.’ – see Ring timetable for show times

FarlaVale Gundogs is a family run business with an appreciation for all breeds of gundog. Ryan Kay has been involved with gundogs since a child and was brought up working his father’s Labradors and Cockers on a small shoot in North Yorkshire. He is now based in a small hamlet on the outskirts of York. He believes in a flexible and creative approach to all their gundogs and also for those dogs that come to them for one to one training. Many handlers arrive with a problem to be solved and one which may require different methodology.  Enjoy his skill as he works his dogs at the show.

Little Alpaca Company

Enjoy the delights of the Alpacas at the show. Visiting from a small alpaca farm based in North Yorkshire, seven miles from Stokesley. They use the best genetics to breed high quality black alpacas. In addition, they also offer a range of alpaca products : hats, scarves , gloves and socks using traditional methods to produce. Want to get up close and personal, then come along and pet the Alpacas and take up the farms offer of walks and farm visits for a personal Alpaca experience.

Cleveland Carvers

Creating amazing sculptures from a range of different kinds of wood, see them at work at this year’s show.

Cookery Theatre

Back for 2023 – timetable:

11.00   Ian Munro, Chef/owner, The Velveteen Rabbit Luncheon Club, Great Ayton

12.00  Jon Appleby, Head Chef, The Feversham Arms, Helmsley

1.00    Martin Jones, Chef/Owner, The Truffled Hog, Stokesley

2.00   Jack Baldwin, Head Chef, The Angel Inn, Topcliffe

3.00   Ed Trewhitt, Master Baker, The Brickyard Academy, Guisborough

Ian Munro, Chef/owner, The Velveteen Rabbit Luncheon Club, Great Ayton

Ian has been a chef for 25 years, working for some of the best know restaurants across Teesside. He met his business partner and fiancée over eight years ago and finally realised his dream of opening his own bistro. After spending some time on the road, building a following, The Velveteen Rabbit Luncheon Club settled in great Ayton over 4 years ago. Ian still has a passion for good, home cooked food and continues to front the kitchen in Great Ayton as well as still getting out and about to food festivals across the area with our market stall

Jon Appleby, Head Chef, the Feversham Arms Hotel, Helmsley

Jon brings his true love of local and sustainable food to the Feversham Arms Hotel in Helmsley, where he was appointed as Head Chef in December 2021. His aim is to showcase the best local producers and growers on his menu – seasonal and fresh Yorkshire produce at its best.

Jon’s passion for British food is echoed throughout his menus, offering lunchtime classics such as Moules Frites just in time for summer, with locally sourced Loin of Yorkshire Beef and North Sea Halibut taking centre stage on the evening A La Carte menu.

Gareth Bottomley, The Station Cafe & Bar, Richmond

Gareth is a proud Yorkshireman, who has spent his career living and working in the county. Together with his wife Emma, Gareth runs The Station Café | Bar, an award-winning restaurant at the heart of the restored Victorian railway building, The Station, in Richmond, North Yorkshire. Gareth uses the very finest locally sourced produce from Richmond and the surrounding area, in his seasonal and special event menus.

Jack Baldwin, The Angel Inn, Topcliffe

Jack is truly a talent with huge ambition. He joined Dave Matthew’s team at The Bruce Arms aged 15, doing  the washing up.

His potential and enthusiasm was soon discovered. He went to Harrogate College to study Level 2 Catering and achieved a 100% pass mark.

Aged 17 Jack entered the prestigious Toque D’Or competition and finished in the top 60 UK chefs.

Aged 18 Jack won Flavours of Herriot Awards, Young Chef of the Year.

The next year, Jack re-entered the Toque D’Or and finished in the top 6 of 2,500 entrants.

In 2020, along with being a driving force behind the move to The Staveley Arms, Jack became engaged to Dave Mathew’s .daughter Rose.

And now in 2023, he has become the new head chef at the Angel Inn, Topcliffe

Ed Trewhitt, Master Baker, Brickyard Academy, Guisborough

Having left school at 16 with just one O’level in metalwork Ed left the region and went to London. It was there he worked in a number of five star London hotels, restaurants and casinos, including the Inn on the Park, Park lane where he looked after Tom Jones and The Ritz Club where he trained under top chef John King and worked with the Gold Medal winning team for Best Regional Team in the World at the 1988 Culinary Olympics.

Ed then then worked in a number of country houses before spending time as an Army chef at the Royal Military Academy, Sandhurst, where he cooked for the Queen and many other member of the Royal Family.

​Ed moved back to the North East to take up a teaching position at a catering college in Hull and then opened and ran a group of fine dining restaurants along the A1 corridor.  Ed describes the next phase of his career as a bit of a mid-life crisis as he realised running the businesses had stopped being fun! With this realisation Ed sold his share in the restaurants and went to study for a degree in Sociology and Criminology at Teesside University.

​He started baking again as a hobby while he was studying.  He said: “Making bread helped me re-discover my passion for producing good food and my degree made me more interested in social enterprises and the affordability of food, so I started making my bread and taking it to farmers markets throughout Teesside.

“It was exciting talking to my customers.  I want to share with people the fantastic alchemy of real bread making.  Bread is one of the oldest most basic foods there is. It wasn’t necessary to add chemicals to bread for centuries and it still isn’t”.

It is Ed’s three big passions in life, good food, social equality and the empowerment of education that has been the motivation behind setting up Brickyard Academy.

NORTH YORKSHIRE MOORS BIRDS OF PREY

Founded by senior falconers Mark Allen and Mike Kinder, North Yorkshire Moors Birds of Prey boasts more than 65 years’ collective experience of studying, flying and hunting with eagles, owls, hawks and falcons. North Yorkshire Moors Birds of Prey allows you to get up close and personal with an array of stunning birds for a truly awe-inspiring encounter you’ll never forget.