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09.JUNE
2024

Join us on June 9th 2024 as we host our first ever food festival "Bite Back for Cancer Research UK" at Wylam Brewery, Newcastle Upon Tyne.


We have invited 15 Michelin starred chefs from around the UK at Wylam Brewery who will be offering some extremely tasty street food from 12pm - 5pm. This is an event not to be missed and we are thrilled to be able to host this event to raise funds and awareness for such an incredible cause.

Sian & Cal Byerley, Restaurant Pine 

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Tokens

TOKENS

This is a non ticketed, free event. Tokens will be available to purchase online before the event priced at £6 each. Don't miss out on the chance to be a part of the Bite Back Against Cancer Festival and help us raise funds for Cancer Research UK. Please note: this is a non smoking event.

Help us fundraise for Cancer Research UK

15 MICHELIN
starred chefs

£6 per
token

We recommend 5-6 tokens per person. Each chef will be serving one dish at the value of one token.

THE
LINE UP

Line Up

Here you will find our lineup of our 15 extremely talented Michelin starred chefs who will be serving up some very tasty street food snacks. These chefs will be volunteering their time and efforts into making this an amazing event. We simply can't thank you enough!

We will be announcing a new chef every two weeks on both our website and social media.

Upstairs

 TOM SHEPHERD 

Upstairs by Tom Shepherd was awarded a Michelin Star just four months after opening. In 2023, Tom represented the Central Region on the BBC’s Great British Menu.


He went on to win the main course round and cooked at the Banquet where he served his infamous take on Desperate Dan’s Cow Pie.


We can’t wait to see what Tom will be cooking on the day and would like to personally thank Tom for volunteering his time and efforts to taking part to fundraise for this amazing cause.

Restaurant Pine

Those who have dined at Restaurant Pine over the last 2 and a half years will know what an incredible talent Ian is. He is a testament to Pine’s success and we are thrilled that he is taking part and helping us plan this event.
 

When discussing the initial plan for the festival, Ian asked if we could choose Cancer Research to fundraise for, a charity close to his heart.

Humongous thank you Ian! We look forward to enjoying your famous beetroot and Doddington's Cheddar cheddar dish.

 IAN WALLER 

The Old Stamp House

 RYAN BLACKBURN 

Our next chef is winner of Cumbria Life Restaurant of the Year and the Lancashire Life Dining Experience of the Year leading him to securing the ultimate recognition, a first Michelin star in October 2019.

Ryan will be bringing us a unique glimpse into the food and cultural heritage of Cumbria. His food celebrates his surroundings and he is a passionate advocate of his county’s produce.

His dishes reference the rich cultural contribution that Cumbria’s farmers and seafarers have made over the generations to his unique cuisine.

SY23

Nathan Davies is a remarkable chef who earned a Michelin star at the first attempt, with SY23, in West Wales. As well as this, Michelin also crowned him as the best new opening of the year in 2022.

Having won the Wales heat of BBC TV's Great British Menu, cooking at the banquet in 2022, he has now published his debut book; On Fire.

Nathan is a unique chef who cooks over wood and charcoal on BBQ grills that he makes himself. Focusing on exquisite local produce, he forages, taps birch trees, fishes and hunts in local woods. The results are a style of food that is simultaneously delicious and in tune with nature.


 

NATHAN DAVIES

 CAL BYERLEY 

Restaurant Pine

Chef owner of Restaurant Pine which has just been named winner of Square Meals top 100 UK Restaurants of 2024, holds a Michelin Star as well as a Green Michelin Star for sustainability. Previously Named as Marina O’Loughlin’s Restaurant of the year and ranked highest UK restaurant to be named in the OAD’s most exciting new European Restaurants.

In addition to helping plan Bite Back, Cal is also excited to join his fellow chefs and promises to bring not just one but BOTH his 10/10 desserts from his two appearances on GBM 

House of Tides & Solstice

Kenny is a born & bred Geordie who has spent the first 15 years of his career training in some of the best restaurants in the UK. Kenny has also become a well known face on TV, from his appearance’s on the BBC 2’s The Great British Menu which he won in two consecutive years, 2009 and 2010. More Recently you will have seen him alongside James Martin on ITV Saturday Morning with James Martin, ITV islands to highlands and BBC1’s Saturday Kitchen, The Hairy Bikers, UKTV Foods Market Kitchen & Sky TV’s Perfect series.
 

 KENNY ATKINSON 

Restaurant Mýse

Following the success of his York restaurant, Le Cochon Aveugle, Josh and wife Victoria opened Mýse in June 2023 and within months have won their first Michelin star and recently came 5th in @squaremeal.co.uk top 100 restaurants in the UK. You might also recognise Josh from his time representing the North East on Great British Menu in 2017.

 JOSH OVERINGTON 

Inver Restaurant

Chef Pam Brunton and partner Rob Latimer, who are chef and co owners of Inver, a small, characterful restaurant on the shores of Loch Fyne, on Scotland’s west coast have won countless awards and recognition.

Inver’s offerings are a celebration of Scotland’s larder; dishes sing of the seasons and are served with a simplicity and flair that respects provenance and quality of ingredients.

One of Scotlands most recognised chefs is kindly giving her time to support @cr_uk at this years bite back festival and we couldn’t be more thrilled.

 PAM BRUNTON 

 KEV TICKLE 

Heft

Kev is the man behind the stoves at Heft, High Newton. Cumbrian born Kev grew up on the Furness Peninsula on the county’s Irish Sea coast, where he enjoyed a rural childhood, exploring the countryside, hunting, and fishing from an early age.


Without question his upbringing is the underpinning of his intimate knowledge of both the local landscape and its environment. Ultimately, it’s this knowledge that plays a major part in his cooking, his awareness of his surroundings and consequently what grows where and when is just as important as his obvious skill in creating plates of food.

Restaurant Hjem

Hjem is the dream project of Swedish chef Alex Nietosvuori and his wife, Northumberland-born Ally Thompson who have joined forces to create a destination restaurant which represents the very best of their respective backgrounds, in the heart of Hadrian’s Wall country.

Marina O’Loughlin described Hjem shortly after opening: “It’s the sort of restaurant that makes me remember why I love this job, that makes me believe — against all evidence to the contrary — that everything is right with the world.”

 

 ALEX NIETSVUORI  

 NIEVES BARRAGAN 

Sabor

Nieves grew up in Bilbao, the largest city within the Basque region of Spain, learning from an early age about the regions produce and cuisine which she uses in her Michelin starred restaurant, Sabor.

Nieves moved to London in 1998, starting in the kitchen at Simply Nico, before joining the Harts Restaurant Group in 2003. In 2007 Nieves became the group’s Executive Chef ahead of the launch of the first Barrafina restaurant on London’s Frith Street. As Executive Chef of Barrafina for ten years, Nieves oversaw the launch of two further Barrafina restaurants (Adelaide Street/Drury Lane) and in 2014 was awarded a Michelin Star. In 2018, Nieves was awarded her own Michelin Star for Sabor.

The Fat Duck

Born and raised in Northumberland just a few miles north of Newcastle, Kevin will be returning to cook in the city for the first time since training under another of our chefs Kenny Atkinson at House of Tides, where he also worked with the Founder of Biteback festival and Restaurant Pine, Sian Byerley.
Now working as the Head Development chef for Heston Blumenthal at his 3 Michelin starred restaurant the Fat Duck in Bray. The pivotal moment in Kevin’s career came when Tommy Banks promoted him to Head Chef at the Black Swan at Oldstead.
Kevin is very excited to be back cooking in the north east and will be recreating one of Hestons most iconic dishes, but which one?

 KEVIN BROWN 

 PAUL LEONARD 

The Forest Side

Paul has been praised for his loving and simple use of local produce. This celebration of provenance is an ethos he has carried with him to The Forest Side, where the culinary experience is designed to be a reflection of the landscape of the Lakes in which it sits.

His artful combination of interesting and unusual flavours stemming from his love of the countryside and the fabulous ingredients with which he is blessed with in Cumbria, has earned him Chef of the year in this years Cumbria life awards.

Grace & Savour

David is a young and dynamic chef, whose name is quickly gaining recognition through his innovative creations and a fresh approach to traditional flavours at his one Michelin-starred Grace & Savour

In February 2022, David and his wife Anette, opened Grace & Savour and has since won one Michelin Star, four AA rosettes and Squaremeal’s Best UK Restaurant 2023 award.

Before opening Grace & Savour, David’s past work history boasts positions at Jason Atherton’s Maze, Glynn Purnell’s one Michelin-starred Purnell’s restaurant, Oslo’s Maaemo and The Thief restaurants.

 DAVID TAYLOR 

The Black Swan

Owner of Michelin-starred The Black Swan at Oldstead and Roots in York as well as The Abbey Inn at Byland and the premium food box business Made In Oldstead. Chef, farmer, forager and entrepreneur Tommy Banks

Amongst all this Tommy is also now one of the most recognisable and favourite judges on GBM and a regular face on our TV screens since consecutively winning the fish course on Great British Menu in both 2016 and 2017.

Tommy will be Joining forces with head chef of his Michelin-starred restaurant Roots in York, North East and Yorkshires Great British Menu 2023 winner Will Lockwood, Will not only got his canapé but also his pre-dessert to the banquet in last years GBM.

 TOMMY BANKS 

  • Are dogs allowed at the event?
    Yes, all dogs are welcome at Wylam Brewery.
  • What dietary requirements will be catered for?
    We have asked all of the chefs taking part to be mindful of allergies and intolerences and to create variations where possible. Sadly, not all chefs will be able to offer an alternative to their dishes but we have tried to keep this as flexible as possible. There will be plenty of vegetarian options however vegan options will not be available.
  • Is there parking?
    Finding us is a walk in the park… quite literally! Please note: There is no vehicular access permitted through the park to the brewery other than for the mobility impaired. Such access needs to be pre-booked. If travelling by Car the nearest Public Car Park is on Claremont Road. The Car Park is open 24 hrs. Charges apply Mon-Sun (8am-6pm), Free Mon-Sun (6pm-8am). Blue badge holders free. Pay by phone location code 3658.
  • Are kids welcome to the event?
    Yes, children are welcome to the event.
  • How many tokens should I buy?
    Each chef is doing one dish at the value of one token. We recommend 5-6 per person so that they can try 5-6 chefs. The chef's are creating dishes that are roughly the size of a starter portion so it totally depends on how much you think you can eat and how many chefs you want to try!
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