Top chef takes his skills home

Award-winning chef John Rudden is leaving the White Hart at Lydgate to go back to his Yorkshire roots.

He will be the new chef-owner of the Grassington House Hotel in the Yorkshire Dales village this summer.

John, who lives in Grotton and recently celebrated his 40th birthday, said: “I just spotted an opportunity and I’m originally from Skipton, which is not far away, so I’m going back to my roots.

“We have achieved a lot at the White Hart and it is very, very successful, but I feel it is time for my own time.”

As co-owner of the White Hart with Charles Brierley, John has helped to transform it into a hostelry with a brasserie, restaurant, private dining room and large function room, the Oak Room.

The White Hart has won a series of accolades for food and hospitality including Bib Gourmand accreditation in Michelin Guides, which also named it as the inspectors’ favourite for the “Eating out in Pubs 2008” guide.

John’s own awards include the pub and restaurant chef of the year by the Craft Guild of Chefs in 2005. As well as appearing on TV, John has also worked with local schools and the former training restaurant, the Barn Owl, at Oldham College, encouraging children to cook and become the next generation of chefs.

John added: “There is one dish I will definitely be introducing to Yorkshire — the Oldham classic rag pudding.”

Paul Cookson (33) who worked for TV celebrity chef Anthony Worrall-Thompson, has been appointed head chef at the White Hart. Paul launched the Dinnerstone restaurant, Uppermill, 18 months ago.