Nina Matsunga, The Black Bull in Sedbergh – Live Cooking Demonstration
12 pm both days
Since opening the doors of The Black Bull in 2018, Nina’s been turning heads with her food, sourcing and cooking local ingredients to produce inspired dishes that are full of international influences.
Alongside her obvious ability as a chef Nina takes great pride in knowing exactly where and how her ingredients are reared and produced. It’s one of the reasons she is passionate about regenerative farming and supporting local farmers and producers who rear animals in this way. Not only is farming in this way kinder to the animals and the planet, but also produces meat that is higher in essential nutrients and healthy fats, helping to diminish the myth that eating meat is bad for the environment. Nina and her team operate a nose to tail kitchen, dealing with farmers directly, purchasing animals for the menus in person, before utilising the services of a local slaughterhouse, who then deliver direct animals to the kitchen, where the team then expertly butcher them in house, ensuring that every part is used, and nothing goes to waste.
This approach has earned Nina a deserved reputation, which has seen her feature in The Good Food Guide, The Good Pub Guide and Hardens Guide. It has also earned the Black Bull’s second AA rosette for culinary excellence, be recognised as the Best Pub in Cumbria, and the Best Pub in the North West by the National Pub & Bar Awards, Alongside that Nina has also been awarded the coveted title of Best Pub Chef presented by the Craft Guild of Chefs and more recently she has also achieved a place in the UK’s top 50 gastropub list for the last two consecutive years.