Nathan Richardson-Kelly is a Yorkshire born and bred chef with a passion for Yorkshire produce and producers. The 30-year-old has previously worked at the Michelin-starred Star Inn at Harome, and Mannion and Co, and has been running the kitchens as executive head chef at Castle Howard since 2021, where he is currently preparing for festive season and the spectacular Alice’s Christmas in Wonderland experience. At home in Helmsley, Nathan rears his own ducks and chickens. Here he shares his food loves.
What will Christmas at Castle Howard be like for you?
Excitingly busy! I will be focussing on delivering a foodie experience that matches the spectacular decoration and narrative of our Alice’s Christmas in Wonderland experience in the house. We start delivering the many concepts we have been planning all year. Being a part of our visitor’s Christmas memories is really special.
What is your most vivid childhood food memory at Christmas?
Boxing Day spent at my Nana and Grandad’s house, there was so much food! Nibbles at brunch, followed by the traditional roast served family style on their ginormous oval dining table, closing the day with an epic buffet and trifle.
Where will you be on Christmas Day and how will you celebrate?
At home with family, making the most of the festivities.
You can have a Christmas meal anywhere – where do you go?
Anywhere in the world with a guaranteed white Christmas! I’m imagining a log cabin in the woods, and roaring open fire.
What kitchen tool should every home cook be given?
A tomato knife, it’s such a versatile handy little tool.
What food do you think has to make it onto your festive table?
Pigs in blankets with Yorkshire-reared pork!
What one tip does every home cook need to know at Christmas?
Get prepared in advance and spread the work over a couple of days. Have everything cut, peeled and ready to go for Christmas Day, roasties can be boiled the day before and sat in their tray of lovely dripping, root veg all trayed up covered in honey and thyme just ready to pop in the bottom of the oven on the day.
Who would be at your fantasy Christmas dinner party and what would you eat?
My whole family. Everyone, from all corners of the country. It’d be a great festive feast, goose and all the trimmings.
Who are your Yorkshire food and drink heroes?
Andrew Pern and Stephen Smith from the Star Inn at Harome, for both training me and making me the chef I am today but also flying the flag for top class Yorkshire gastronomy worldwide. And of course, Timothy Taylor’s for a tasty pint!
Nathan’s favourite dish
My Castle Howard Estate-reared beef shin cottage pie. Such a gorgeous winter warmer.
castlehoward.co.uk
