We are thrilled to welcome a new chef on board at our lovely café in Beverley, who will be expanding the menu in exciting new directions.
Joe Mowat’s most recent experience is in sushi-making for the town’s popular gourmet Japanese restaurant, Ogino, but he is now looking forward to expressing his foodie expertise in patisserie and fine dining form.
“I’m inspired by constantly expanding my horizons and learning as much as I can about making outstanding food, and so I jumped at the chance of working with the White Rabbit Chocolatiers team,” said Joe.
“I particularly want to develop my skills as a pastry chef, something I’ve always wanted to do, because I’m attracted by the science of baking and making things look fantastic – from cakes to tarts and ice creams – and what better place to do that than at a successful artisan chocolatiers?
“I have a really sweet tooth myself, which motivates me even more!”
Crafting a creative menu
Joe has worked with us to develop a range of sumptuous additions to our cafe menu. In addition to the selection of bruschettas and cakes, we now offer a full breakfast range including eggs benedict with smoked salmon, spinach or ham; croque monsieur and madame featuring pulled pork and cheese in a toasted sandwich and a selection of homemade, toasted brioches topped with lemon curd, chocolate sauce, banoffee or a scoop of ice cream. In keeping with the White Rabbit team’s commitment to locally sourced, quality food, the ingredients for these new offerings are sourced from East Yorkshire firms Elliott’s eggs; Staal Smokehouse and Anna’s Happy Trotters pork.
And Joe has also added a new carpaccio beef bruschetta with burnt onion mayo topped with crunchy cucumber; a smoked duck wrap with fresh seasonal ‘slaw and side salad.
He’s also introduced new sweet treats, including a Jaffa Cake cheesecake and Christmas pudding teacakes, with many more delights up his sleeve, as well as plans for more evening pop-up meals and events.
“It’s great to have free rein to be creative,” added Joe, “with the support of a really skilled team who can help me learn and push boundaries.”
A calling to cook
Joe, 26, who moved up to East Yorkshire from Stoke several years ago, realised he wanted to be a chef during a stint as a kitchen porter at the Dog & Duck pub in Walkington when he was just 18.
“I didn’t really know what I wanted to do before that, until the chef there suggested out of the blue that I go to college to learn to cook. I learned a lot during that time, at this popular gastro pub well known for its homemade food, latterly as their commis chef.
“When I started to get compliments from customers both there, and during my time at Ogino, I realised that I really enjoyed making people happy through food.”
White Rabbit Managing Director Ed Hawkes said: “It’s great to have Joe onboard, bringing an injection of fresh ideas.
“Thanks to him, we now have a much fuller menu, just one example of how we’re constantly looking to evolve White Rabbit Chocolatiers by offering more things to a wider range of people.”
Visit the White Rabbit Chocolatiers café at 14-16 Dyer Lane, Beverley. Opening hours are 9.30am-5pm Monday to Saturday, 11am-4pm on Sunday.