Summary When it comes to food, chefs are the sharpest knives in the box. But who are the kings of cuisine in the North East? RAW CHEFS is a new series which stars some of our best chefs, and discovers how they titillate our taste buds and satisfy our culinary desires. Each week, we get to know one chef as he works behind the scenes in his restaurant. From the frenzy of his busy kitchen he explains how his food helps create the kind of atmosphere he wants in his restaurant - from comfort eating in relaxed surroundings to cosmopolitan dining in a chic new venue. Although the six chefs featured in the series produce completely different food, they have one thing in common - their love of high quality, locally produced ingredients. Every week, we meet their favourite suppliers. While one buys his vegetables from a farmers market, another accompanies his butcher to the farm where he hand picks his beef, and one chef is best mates with a fishmonger who lives a stone's throw from the fish quay in Whitby. Chefs have a reputation for being hot, harassed and temperamental - but what are they like when the pressure is off and they're cooking at home for family and friends? They'll show us how they cook their favourite meal, after the customers have gone. The first programme features ADAM FISHER, of The Lime House restaurant in York. Adam is shamelessly into guilt free food - plenty of butter and clotted cream, chunks of sirloin and traditional puds. He takes us to the nursery in Thirsk which supplies him with up to 16 different herbs and a wide range of salads. He samples the clotted cream made by a farmer's wife near Northallerton and he wanders in the orchard of Ampleforth Abbey. Tempted? Adam's marinated blade of beef with steak and kidney pudding, followed by baked apples stuffed with mincemeat and wrapped in filo pastry with a generous dollop of clotted cream will specially appeal to viewers with a deep sofa and a log fire. View more details

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