Blacker Hall Farm appoints former TV chef

Wakefield food destination Blacker Hall Farm has appointed award-winning chef Stephanie Moon as chef consultant as the family-run business continues to develop its farm-to-fork offering.

Stephanie brings more than 30 years’ experience in professional kitchens, including The Dorchester in London, Rudding Park Hotel in Harrogate and five-star hotels across the USA, Germany and Switzerland.

She has also appeared on television programmes including BBC Two’s Great British Menu and Channel 5’s Street Market Chefs.

Having previously worked with Blacker Hall Farm on a project basis, Stephanie will focus on developing its Barn Kitchen restaurant while also supporting the business's event catering and food-to-go offerings.

Stephanie said: “I’ve always believed that good food starts with understanding your ingredients and respecting the people who produce them. 

“Blacker Hall Farm has that knowledge throughout the business, from the farm and butchery to the kitchen.  

“It’s a pleasure to be working with Blacker Hall Farm again to support a team that shares those values.”  

Stephanie’s appointment forms part of Blacker Hall Farm’s continued investment in its food offering, strengthening its culinary expertise as the business develops its farm-to-fork restaurant, catering and food-to-go services.

Edward Garthwaite, owner and managing director of Blacker Hall Farm, added: “Stephanie brings a depth of knowledge that reflects how we approach food at Blacker Hall Farm. 

“Working alongside our talented restaurant team, she’ll continue to develop menus that make the most of produce from our farm and trusted local suppliers. 

“Our close relationship between the farm, butchery, bakery and The Barn Kitchen means we can create dishes using fresh, seasonal ingredients with complete confidence in their quality and provenance. 

“The Barn Kitchen is an important part of the wider Blacker Hall Farm experience, and Stephanie’s appointment further strengthens our team. 

“She supports our commitment to serving food that customers can enjoy with confidence, knowing exactly where it has come from and how it has been prepared.” 

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