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Tickton Grange Hotel

Tickton Grange Hotel

  • Main Street,
    Tickton,
    Beverley,
    HU17 9SH
  • info@ticktongrange.co.uk
  • 01964 543 666

Our Georgian Country Tickton Grange Hotel surrounded by gardens and meadows is just outside Beverley,on the edge of the Yorkshire Wolds and a few miles from the coast. With fabulous food, twenty one glorious bedrooms and stylish spaces large and small for every occasion, come and share a meal with us, party with us, say ‘I do’ with us or simply kick off your shoes and relax with us.

David Nowell

Tickton Grange Chef David Nowell

Born and bred Cottingham, East Yorkshire. Baked and cooked with Mum as a youngster. Made and sold fudge as an entrepreneurial school boy. Studied hotel management and cookery at Hull College.

Learnt my trade working at :-

Kildwick Hall near Skipton West Yorkshire
Pennyhill Park, Bagshot, Surrey
Turnberry Hotel and Golf Courses Ayrshire Scotland
The Lodge at Vail, Colorado
The Dorchester, Park lane London

Returned to home turf in 1988

Married with 5 sons. Live in Beverley. Head chef at Tickton Grange for 27 years.
Passion for the great outdoors, in particular The Wolds, North York Moors, Dales and Scotland.
Love food and drink, quality Northampton shoes, fast cars, tennis, golf, snooker, darts and quiet  family time at home with good food and drink

Name: David Nowell

Restaurant: Tickton Grange

Q1. Starter or dessert?

A1. Dessert I have a sweet tooth and don’t like the risk of being full and not being able to eat a dessert after a starter and main.

Q2. What’s your favourite dish on your menu to cook?

A1. I love to cook scallops, there is a fine line between under and over and I like that precision, together with the caramelisation of searing in a hot pan with a little rapeseed oil and a knob of butter to baste. The pork and fish combo is sometimes thought of as a bit of a cliché now but scallops with our local Kiplingcoates chorizo and Yorkshire peas is a taste sensation.

Q3. Can’t fail comfort food?

A1. Stew and dumplings ticking away in the slow cooker all day ready for everyone returning from a hard days work.

Q4. When did you realise you wanted to be a chef?

A4. When I started cooking at home, stir frys with my Dad back in the late 70s when they were a new thing over here. Baking with Mum had a big influence and when I had great success making fudge and selling it at school (I made £200 in a year) I knew I was onto something.

Q5. What formal qualifications do you have and where did you get them?

A5. Ordinary National Diploma In Hotel Catering and Institutional Operations at Hull College. This was the last year they ran this superb course before it was taken over by the BTEC national. It was a superb course with loads of cooking and baking, practical and theory which was what I wanted to do for a career as a chef. Mum and Dad wanted me to use my O levels to get on a management course and secretly hoped I would end up as a manager not a chef.

Q6. What was your first job in catering?

A6. Whilst I was at college I worked as a waiter at Willerby Manor before getting into the kitchen to work with Bob Steele on banquets and then David Leaf on the French restaurant food. In the summer holidays I got a job at The Marchbank Hotel in Balerno near Edinburgh which was my first time away from home.

Q7Favourite kitchen equipment or gadget?

A7. In the Summer, a Pacojet for making vibrant intense refreshing fresh fruit sorbets.

In the Winter a slow cooker for hearty tender stews.

Q8. What do you think is the most interesting food trend at the moment?

A8. 

Q9. Favourite cook books and/or food writer?

A9. An Approach to Professional Cookery by Henry F.Wood. Every basic recipe you need from which you can develop your own creations.

Q10. All-time most memorable meal?

A10. The Latymer, Pennyhill Park in Surrey when my son worked in the kitchen and his girlfriend served us. I have eaten in many a good restaurant, but I am not being biased when I say that food and service were outstanding. I was very proud.

Q11. If you could eat at any restaurant in the world where would it be?

A11. The Black Swan, Oldstead. That’s where my son and his girlfriend work now and we haven’t had time to go yet.

Q12. What one piece of advice would you give a student/trainee chef?

A12. It’s a tough career choice, if you have a strong work ethic and really have the passion you will get a lot of job satisfaction from working in a quality kitchen.

About us

Our Georgian Country Tickton Grange Hotel surrounded by gardens and meadows is just outside Beverley,on the edge of the Yorkshire Wolds and a few miles from the coast. With fabulous food, twenty one glorious bedrooms and stylish spaces large and small for every occasion, come and share a meal with us, party with us, say ‘I do’ with us or simply kick off your shoes and relax with us.

The Chef

David Nowell

Tickton Grange Chef David Nowell

Born and bred Cottingham, East Yorkshire. Baked and cooked with Mum as a youngster. Made and sold fudge as an entrepreneurial school boy. Studied hotel management and cookery at Hull College.

Learnt my trade working at :-

Kildwick Hall near Skipton West Yorkshire
Pennyhill Park, Bagshot, Surrey
Turnberry Hotel and Golf Courses Ayrshire Scotland
The Lodge at Vail, Colorado
The Dorchester, Park lane London

Returned to home turf in 1988

Married with 5 sons. Live in Beverley. Head chef at Tickton Grange for 27 years.
Passion for the great outdoors, in particular The Wolds, North York Moors, Dales and Scotland.
Love food and drink, quality Northampton shoes, fast cars, tennis, golf, snooker, darts and quiet  family time at home with good food and drink

Name: David Nowell

Restaurant: Tickton Grange

Q1. Starter or dessert?

A1. Dessert I have a sweet tooth and don’t like the risk of being full and not being able to eat a dessert after a starter and main.

Q2. What’s your favourite dish on your menu to cook?

A1. I love to cook scallops, there is a fine line between under and over and I like that precision, together with the caramelisation of searing in a hot pan with a little rapeseed oil and a knob of butter to baste. The pork and fish combo is sometimes thought of as a bit of a cliché now but scallops with our local Kiplingcoates chorizo and Yorkshire peas is a taste sensation.

Q3. Can’t fail comfort food?

A1. Stew and dumplings ticking away in the slow cooker all day ready for everyone returning from a hard days work.

Q4. When did you realise you wanted to be a chef?

A4. When I started cooking at home, stir frys with my Dad back in the late 70s when they were a new thing over here. Baking with Mum had a big influence and when I had great success making fudge and selling it at school (I made £200 in a year) I knew I was onto something.

Q5. What formal qualifications do you have and where did you get them?

A5. Ordinary National Diploma In Hotel Catering and Institutional Operations at Hull College. This was the last year they ran this superb course before it was taken over by the BTEC national. It was a superb course with loads of cooking and baking, practical and theory which was what I wanted to do for a career as a chef. Mum and Dad wanted me to use my O levels to get on a management course and secretly hoped I would end up as a manager not a chef.

Q6. What was your first job in catering?

A6. Whilst I was at college I worked as a waiter at Willerby Manor before getting into the kitchen to work with Bob Steele on banquets and then David Leaf on the French restaurant food. In the summer holidays I got a job at The Marchbank Hotel in Balerno near Edinburgh which was my first time away from home.

Q7Favourite kitchen equipment or gadget?

A7. In the Summer, a Pacojet for making vibrant intense refreshing fresh fruit sorbets.

In the Winter a slow cooker for hearty tender stews.

Q8. What do you think is the most interesting food trend at the moment?

A8. 

Q9. Favourite cook books and/or food writer?

A9. An Approach to Professional Cookery by Henry F.Wood. Every basic recipe you need from which you can develop your own creations.

Q10. All-time most memorable meal?

A10. The Latymer, Pennyhill Park in Surrey when my son worked in the kitchen and his girlfriend served us. I have eaten in many a good restaurant, but I am not being biased when I say that food and service were outstanding. I was very proud.

Q11. If you could eat at any restaurant in the world where would it be?

A11. The Black Swan, Oldstead. That’s where my son and his girlfriend work now and we haven’t had time to go yet.

Q12. What one piece of advice would you give a student/trainee chef?

A12. It’s a tough career choice, if you have a strong work ethic and really have the passion you will get a lot of job satisfaction from working in a quality kitchen.

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