Anton Scoones joined Blacker Hall Farm as Head Chef in The Barn Café in June 2016. Prior to joining our team, Anton worked at Leeds City College, latterly as Head Chef for their commercial development team. Prior to this Anton gained a wealth of experience across a variety of roles which included Head Chef at Oulton Hall, then a 5* Hotel in the De Vere Group, working for renowned Michelin starred chef Paul Heathcote, as well as a stint at the General Tarleton Inn, Ferrensby, North Yorkshire, and opening the Town Hall Tavern for Timothy Taylor’s Brewery.
What attracted you to work at Blacker Hall Farm?
I had been here on a visit with Leeds College and really liked the ethos – wanting to be the best and the focus on fresh and local produce.
Which celebrity chef do you admire and why?
Tom Kerridge because he is all about the ingredients, good food cooked well and really enjoying it!
If you were cooking a meal to impress someone, what would it be?
Slow braised short rib of beef with pumpkin ravioli. Short rib from our own home-reared beef is particularly special. It’s rich in flavour with just the right amount of fat running through it. It’s a lovely warming autumn dish, celebrating the best of seasonal produce.
What is your favourite autumn ingredient?
Apples and pears are great, versatile ingredients that can be used in so many dishes, both sweet and savoury.
What produce from Blacker Hall could you not live without?
Our Pork Pies are amazing, simple food executed well. They’re a ‘proper’ pork pie! A gently cured pork filling made with pork that’s reared on the family farm and encased in our own crispy pastry.
Where’s your favourite place to eat out?
Simpsons in Birmingham. I appreciate it’s a way to travel but it has held a Michelin star since 2000 and Head Chef Luke Tipping is focused on creating natural and seasonal dishes.
What’s your idea of food heaven?
Simple food perfectly cooked.
And food hell?
What would you choose as your last meal on earth?
Beef suet pudding – proper, satisfying, rich food.