Michael Jarman Interview
Michael Jarman has worked in the family run craft bakery of Botham's of Whitby for the past 30 years. When not managing the bakery, Mike enjoys restoring British classic cars, walking his mad Welsh Springer 'Murphy', and enjoying quiet beers with friends and family.
What is your most memorable childhood 'food' memory?
I have two actually. My favourite nursery dish was my mother's Egg, Tomato and Cheese White Sauce, a simple and tasty dish, especially when I was feeling under the weather. Also my mother's Ox Tail Stew. It was so rich and thick. I loved picking up the bones and picking them clean - delicious!
What's your favourite food or ingredient 'on your doorstep'?
Fortune's Whitby Kippers are a treat I occasionally indulge in, with buttered brown bread and a strong cup of tea - perfect!
What is your favourite food secret?
Keep it simple. I have found that the most delicious dishes are often the most simple to make.
What food would you travel for (within the UK)?
I look forward to our annual trip to Peebles to the Peebles Hydro for good, honest Scottish fayre in fantastic surroundings. I adore dry-cured bacon, and Emmett's of Peasonhall make a superb Pickled Bacon. I would certainly drop into their shop if I was near Saxmundham in Suffolk.
What is your favourite seasonal food?
After Midnight Mass on Christmas Eve, it is family tradition to eat Frumenty - a creed wheat cooked with milk and cream, topped with grated nutmeg, brown sugar and a dash of brandy. After a hot bowl of this wonderful food, I have the best night's sleep all year! The following day I look forward to my annual treat of chestnut stuffing with the turkey.
What is your favourite local food shop?
I have to say my own bakery.
What is your favourite eating place?
The Star Inn at Harome for the most superb dishes created by local chef, Drew Pern and The Lion Inn at Blakey Ridge for wonderful, no nonsense comfort food, especially after a day's walking in the hills.
What is your favourite UK pub?
Again, I have two (both dog friendly I am pleased to say). For Black Sheep Ale, I go to the fantastic Birch Hall Inn at Beckhole near Goathland. And for a spectacular pint of Timothy Taylor's Landlord, I visit the cosy Ye Horseshoe Inn at Egton. Both pubs are extremely comfortable, have shunned the themed pub décor thank goodness and have real fires. They are both well worth a visit!
What is your favourite dish or recipe?
It has to be a toss up between Chicken Tarragon or Bread & Butter Pudding - both simple but delicious dishes.
Name an inspirational food or drink person? Why?
Peter Eells, head brewer for Timothy Taylor has been an inspiration to me. He, like Paul Ambler, head brewer for Black Sheep is a character that once met is never forgotten. His commitment to quality and attention to detail is legendary to any beer connoisseur. The net result being a beer that can be savoured like a fine wine, and although Taylor's beers are known more predominantly in the West Riding of Yorkshire, their product is spreading rapidly and deservedly throughout the country.