A NORTH Yorkshire chef who trained in Darlington has spoken of his pride after helping to secure a Michelin star.

Leyburn chef Sean Wrest is head chef at Roots, in York, which is owned by Tommy Banks and has just been awarded the coveted star.

He said: "I have such a great team down there who all work exceptionally hard. Like the rest of the industry, we have had to overcome a host of obstacles because of Covid and this award is down to them and I could not be prouder of them.”

Mr Wrest, 29, is a former student at Darlington College – and his success is already inspiring other prospective chefs.

Staff at the college were conducting a virtual open evening while the announcement was being made. Senior lecturer Dawn Cobb-Neate said: “I was also keeping an eye on the Michelin results and when it came through that Sean’s restaurant had secured a star I was able to tell the young people that this is what they could achieve.

"The whole department is absolutely buzzing. It is such a phenomenal achievement in such a short period of time. Sean was always determined and passionate about food and his success is certainly inspiring young people."

“I visited Roots last year and knew it was only a matter of time before it secured a star. It is brilliant and the food is amazing.”

After attending Leyburn County Primary School and Wensleydale School and Sixth Form College, he wanted to join the police but after started work as a pot washer at the pub in Wensley, which stimulated his interest and led to an apprenticeship with the Sandpiper Inn, in Leyburn.

After gaining qualifications at Darlington College, he spent three years at the Sandpiper Inn, did an internship at Heston Blumenthal's Fat Duck and eventually became sous chef at Tommy Bank's other Michelin star restaurant, The Black Swan, Oldstead.

He has been head chef at Roots for 18 months, where he has developed its tasting menu, having previously focused on sharing plates.

“Covid helped us take the decision to shift when we reopened in July as sharing plates no longer seemed appropriate,” he said. “Coming from an existing Michelin Star restaurant really helped as I was able to take the skills and the ethos with me and, of course, it is Tommy’s restaurant.”

While Roots is currently closed, Tommy’s latest venture, Made In Oldstead, is going from strength to strength and keeping around 50 staff busy. The enterprise is a premium, at-home dining experience offering three and five-course menus for delivery across the UK.

Sean is spending his lockdown time researching recipes for when restaurants can reopen and also planning menus for another project with Lords Cricket Ground.

Since leaving Darlington College he has returned on several occasions to work with students as they staged fine dining evenings in the Glasshouse Restaurant.

“It is so important to put something back and encourage young people into the industry,” he said. “This used to be a job people fell into but now it presents so many amazing opportunities.

“Darlington College is a great starting point then it is up to us to inspire and support these young people in their careers. If we don’t we risk a skills shortage in years to come. When I was a Darlington College there were so many talented students who all went on to enjoy great success.”