CHEF Wayne Roddis went to great lengths to get the ingredients for his latest dish.
Two miles off the coast of Whitby in choppy waters in a tiny boat, to be exact.
Wayne – co-owner of Honley restaurant Mustard and Punch – made his debut as a deep-sea fisherman to catch the mackerel he needed for the Huddersfield Food and Drink Festival.
And he’s determined that the 200 fish he caught in a six-hour trip with pals will be a big hit when the festival in St George’s Square gets under way on Thursday.
Last year, Wayne and his business partner Richard Dunn came up with a pig’s cheek dish for the festival and sold 800 portions.
This year, 36-year-old Wayne is planning a dish of hot mackerel served with a new potato, spring onion and herb salad, and home-made piccalilli.
“I’ll be making the piccalilli today, to let it mature, but the mackerel will be cooked to order at the festival,” said Wayne, who trained as a chef at Barnsley College 20 year ago.
“I always prefer to know where the ingredients come from, and to try to source them locally, but it was only a chance remark from a mate over a drink that got me to Whitby.