Chris Davy
Born and bred in Teesdale, Ben's grandparents and parents both owned a pub in the dale, The Raby Moor Inn at Burnthouses.
He started working at The Morrit Arms Hotel in Greta Bridge when he was 17, where he got a taste for using quality local produce. In 2004 he began working at Café Bowes, within The Bowes Museum, with its excellent reputation and beautiful setting. Following in the footsteps of former head chef Adrian Barret, who again recognised the importance of using quality local produce, Ben continued using the same local suppliers. He also goes direct to small farm producers such as John Cross who makes the wonderful Cotherstone Cheese. All the Café's pork and bacon comes from Neasham Farm, and bread from Peats, a local Bakery. The Café uses local organic milk and cream, and locally shot game when in season.
Ben feels it's important to support local suppliers whenever possible. He is much happier knowing that his budget is going to a local farmer especially when farmers in this country have faced major problems in the industry in recent years. Not only does this support the local economy, buying locally ensures freshness, cuts down on food miles and pollution and provides work in rural areas.
Ben would always encourage people to buy local produce; there are so many benefits and it's rewarding to know that you've done your bit.
Café Bowes, The Bowes Museum, Barnard Castle, DL12 8NP Open Daily from 10.00 Visit www.thebowesmuseum.org.uk or call 01833 690606
Ben Parnaby
Head Chef
Café Bowes, The Bowes Museum
