York chef is named as one of Britain’s rising stars by national foodie magazine

Small plates, big flavour… the food at Skosh. Photographs: Karen Turner
4 Jan 2017 @ 8.29 pm
| Food & drink

This has been quite a year for Neil Bentinck.

The young chef only opened Skosh, his Micklegate restaurant, in May.

Passionate about food… Neil at work
Yet he has already garnered rave reviews and seen Skosh hit the number one slot for York restaurants on TripAdvisor.

And now he’s made the prestigious list of the ‘Top Chefs to Watch’ in 2017.

This has been compiled in the January issue of Olive Magazine.

Culinary masterminds

The foodie journal’s editors say that their 17 “culinary masterminds will be making headlines this year with new restaurants, inspiring flavours and exciting creativity”.

Neil is the only Yorkshire chef to make the list, and one of only two from the North of England to be included.

The magazine says:

Eating out in York can be staid but, at Skosh, think clever small plates, open-kitchen, lively hubbub.

The food at Skosh is, while pin-sharp in its execution, a fun, freewheeling global mash-up…

The ingredients are local, however the influence is obviously Indian.

Snacks and sharing platters

The humble hen’s egg, reinvented by Neil

Essex-born Neil came to York aged three. He began his culinary life working part-time at Middlethorpe Hall after school.

The Yorkshire kitchens he’s worked in include the Sun Inn at Colton and the Blue Bicycle on Fossgate in York. He was head chef at the acclaimed Van Zeller in Harrogate for two years before Skosh.

The modern dining room on Micklegate with its open kitchen is designed to reflect Neil’s cooking which he describes as “contemporary, fun and honest”

Snacks, small plates and sharing platters are the order of the day. Signature dishes include SFC (Skosh fried chicken) and baked hake with dukkah and hispi cabbage in lime butter.