Seymour Millington

Seymour Millington

Catch Seymour in the Theatre Kitchen Marquee on Saturday 27th May from 12:45 – 1:20pm.

He will be making BBQ spiced belly with apple textures: Barbecued spiced belly of pork with compressed apple, burnt apple puree & apple & honey gel and salmon cured in True North Sheffield dry gin with watermelon, cucumber ketchup & pickles. Sheffield Dry Gin contains a blend of Sheffield water and a range of locally sourced botanicals including dried juniper, gentian and Henderson’s Relish to create a distinctly Yorkshire gin.

Local lad Seymour spent the beginning of his career in various 5 star hotels and rosette awarded restaurants, which include the Park Lane hotel London & Rhodes & co, Manchester. He was trained by Mick Burke at the Sheffield City College and still works closely with Mick and the college training up and coming local talent.

He has recently become A Master Chef of Great Britain, he sees this as a fantastic achievement and spends a lot of his time passing on his knowledge to his chefs giving them the real working environment that he was given while working at the prestigious Cutlers Hall.

At present, Seymour uses the solid foundations of his work ethic in his current role of executive development chef at Centreplate, working nationwide with the likes of Doncaster Rovers, Rotherham United, Sunderland FC & Liverpool’s Echo arena to name a few.

Seymour has supported Skills for Chefs for many years brushing shoulders with the likes of Heston Blumenthal, the late Charlie Trotter & Cyrus Todiwala.

A Passion to Inspire

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