Last Wednesday afternoon, Elsworth at the Mill in Skipton, North Yorkshire, had a lively, welcoming feel as a hands-on cookery class brought people together over food and technique. Tucked just a short walk from Skipton’s town centre, the converted mill sits on the edge of woodland and water, giving the space a calm, rural atmosphere while still feeling connected to the bustle of the high street. It’s the kind of place where the setting immediately becomes part of the experience, relaxed, characterful and unmistakably Yorkshire.
Guests gathered beneath the high, beamed ceilings, taking in the exposed stone walls and the views of ancient woodland outside. Award‑winning chef Bruce Elsworth shared his passion for locally sourced food, guiding all the guests through a seasonal menu of pan‑seared seabass and roasted fruit summer pudding. As he cooked, he talked through the ingredients, the techniques behind each dish, and the stories and science that shape real working kitchens. His style was open and conversational, making the class feel less like a demonstration and more like being invited into a chef’s thought process.
There was a steady, attentive quiet as people watched Bruce work, the kind that comes from genuine interest rather than formality. Everyone seemed to lean in slightly as he demonstrated each stage, following the small details that make a difference in a professional kitchen. The focus stayed on the craft, with the group observing rather than taking part.
Bruce walked guests through several methods of preparing shallots, creating a velouté as the Jersey Royals cooked. True to his focus on fresh produce and reducing waste, he highlighted how roots and trimmings can be used to build extra flavour. A small detail that reflects his wider approach to cooking: thoughtful, resourceful and grounded in respect for ingredients.
The seabass was brought to room temperature before being deboned, seasoned and dried, then placed skin‑side down in a hot stainless‑steel pan. Bruce pressed the fillet lightly to help the skin blister evenly. As he cooked, he spoke about the importance of seasonal, local ingredients, highlighting foraged wild garlic as a perfect example. His wild garlic oil (blanched leaves blended with olive and rapeseed oil) gave the dish a bright, green lift. The leeks, braised in butter and stock, were finished with peas for a soft, sweet contrast that helped to balance the richness of the fish.
To round off the menu, Bruce prepared a classic summer pudding full of seasonal fruit. The berries were macerated with sugar and gently roasted, releasing vivid juices that soaked into the bread, a clever way to use up slices that might otherwise go to waste. Once chilled, the pudding set into a terrine, each slice showing off deep red swirls and a sweet‑sharp flavour that cut through the richness of the meal.
The event at Elsworth at the Mill brought together hands-on technique, local produce and thoughtful cooking. With its close proximity to Skipton’s town centre and its warm, communal atmosphere, it made for a relaxed, memorable afternoon for anyone who loves food.