'Forget London': Top chef on UK's new food capital and the supermarket butter every kitchen needs

Every month the Money blog interviews a top chef from around the UK, hearing about their cheap food hacks, views on the industry and more. Today they speak to Kevin Bonello, head chef at the Grade II* listed hotel The Grand, York.

If I were prime minister for the day... I'd focus on improving working conditions across the industry to make them fairer and more sustainable, to help attract and retain talent. I'd put in place more government incentives for people to move into hospitality - we need the industry to carry on thriving and this would help to support that, as people are moving away from it.

I would also encourage the nice side of cheffing to be shown more in TV... and media. Showcasing the passion, teamwork and artistry behind the industry would inspire more people to pursue it as a fulfilling career.

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The place I love to go to for a cheap meal in York is... Robinsons. It's on what the locals call Bishy Road, a quaint street that feels like a small village but is just a few minutes' walk from the city centre. It has a greengrocer, butcher, cookware shop and restaurants and has a fabulous atmosphere. The team at Robinsons has a background in Michelin-starred restaurants, so the food is exceptional, and the service is relaxed, making for the perfect combination. My favourite dish there is Turkish eggs, with the poached eggs changed to scrambled. Accompanied by fresh orange juice and an Americano.

My favourite budget recipe is... San Marzano tomato sauce.

(Makes 2kg - freeze and use for pasta sauce or a pizza base)

• 0.15kg virgin olive oil
• 2 litre tinned San Marzano tomatoes
• 0.15kg caster sugar
• 15 fresh basil leaves
• Salt to tase

Method

• In a sauce pot, sweat the garlic in olive oil until lightly brown;
• Add the rest of the ingredients, bring to the boil and allow to simmer for 40 minutes, mixing occasionally then frequently;
• Take off the heat and blend to a smooth sauce;
• Adjust the seasoning with salt and pepper.

Chefs shouldn't bother trying to make dried pasta... fresh pasta can be made at home easily and tastes great, but we all know too well how sometimes you need something quick and easy for dinner. I always have a really good quality dried pasta in my pantry for those evenings when I need to have something simple and quick, yet it is still going to satisfy me.

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TV chef points finger on hospitality woes

Mobiles should only be for photography in restaurants... not to have conversations or scroll on social media. I think mealtimes are about enjoying the food with others and appreciating the time together, so I feel it's much nicer for you, those you're with and the atmosphere if phones are out of sight.

The best pizza in the UK is... Cresci. I am lucky enough for it to be in York, but it is an authentic Italian pizza restaurant in the city that makes delicious dough, amazing flavour combinations in toppings and cooks them perfectly.

My favourite supermarket own-brand item is... Tesco's Finest truffle butter. This is great to use in a number of ways to add an extra something to a dinner. I like to finish a risotto with it by whisking it in at the last minute or tossing roasted winter veg in the melted butter before serving - delicious.

Forget London, head to Cumbria... It's an excellent place with a fantastic variety of amazing restaurants serving a high calibre of food. My personal favourites are L'Enclume and Source at Gilpin.

(c) Sky News 2025: 'Forget London': Top chef on UK's new food capital and the supermarket butter every kitchen need