Recognised as one of Europe’s premier gastronomic events, Obsession is celebrating its 17th year with 23 outstanding guest chefs with 16 Michelin stars between them. Travelling from across the world to luxury, Lancashire-based hotel, Northcote, these chefs will cook their unique Obsession Menus during the 17 night event taking place Friday 20th January to Sunday 5th Feb 2017.
One of thenext chefs to take centre stage on February 2ndwill be Isaac McHale.Scotland-born chef Isaac McHale started his career at a fish-mongers at fourteen years. He forms one third of the Young Turks, a London-based trio of chefs that share a food philosophy, using well-sourced British ingredients and foraged foods to create clean and flavourful dishes. He is the Head Chef of East London restaurant Clove Club, which focuses on British produce and putting vegetables at the forefront of dishes.
Chef McHale’s cuisine reflects the experiences that have taken him through prestigious kitchens around the world. Working in restaurants in Glasgow, Isaac gained the bulk of his experience completing internships with Tom Aikens, René Redzepi andMark Best and working for six years at Ledbury. Although short, the lasting effect of his time at Noma is prominent in his current cuisine, indulging in organic ingredients and natural aesthetics.
Obsession 17 includes the remaining chefs:
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Monday 30th January |Justin Cogley |Aubergine at L’Auberge, Carmel, USA
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Tuesday 31st January –James Close(2 stars) |Raby Hunt, Darlington, UK
- Wednesday 1st February |The California Boys |Justin Cogley, Aubergine at L’Auberge, Carmel, USA;Ben Spungen;Tony Baker
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Thursday 2nd February |Isaac McHale(1 star) |The Clove Club, London, UK
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Friday 3rd February |Takagi Kazuo(2 stars) |Zeniya, Ashiya, Japan
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Saturday 4th February |Atul Kochhar(1 star) |Benares, London, UK
- Sunday 5th February |Nigel Haworth(1 star) |Northcote, Lancashire, UK
Nigel Haworth, Northcote’s Chef Patron created Obsession in 2001 as a celebration of great food, wine and a meeting of friends, old and new. Today that is still very much the ethos of the event and Nigel looks for chefs who are obsessed with working with the very best ingredients and challenging themselves to be as creative as they can be in the kitchen.
Nigel Haworth, Chef Patron at Northcote said, “Obsession is now in its 17th year and its great reputation means that it is self-propelling; as soon as we finish the event, we’re already thinking about the next year and how it can evolve to be even better than the last. This year we have an eclectic mix of chefs that I’m really excited about, covering all spheres of cooking from all over the world and with a new focus on the Americas. It’s important to have this variety as many guests come to a number of nights during the event, so I want to make sure there are plenty of appealing options.”
Northcote is a luxury, independent 26 bedroomed country house hotel located in the Ribble Valley, Lancashire and its award winning restaurant has held a Michelin star for 20 consecutive years since 1995. Founded by Chef Patron and Managing Director, Nigel Haworth and Managing Director, Craig Bancroft in 1984, Northcote is an oasis of gastronomic excellence that alongside its restaurant, also boasts a truly interactive cookery school and chef’s table, a kitchen garden and a carefully curated wine cellar filled with award-winning and unique wines. In September 2016, Northcote was awarded Hotel of the Year: England at the AA Hospitality Awards.
Headline sponsors for Obsession 17 are Electrolux Professional and Gaggeneau, and sponsors are Sousvide Tools, True Foods, Pure Luxury, Villeroy & Boch Churchill, Ribble Farm Fare, Total Food Service, Wright Wine Company, Louis Roederer and BELU. The official charity for Obsession 17 is Hospitality Action.
Tickets for Obsession 17 cost from £130 per person including Louis Roederer champagne and canapé reception, five course menu, and coffee and petit fours. Specially paired wine flight can be added starting from £60 per person.
For more information visitwww.northcote.com/obsession17.