Lionel Strub
Lionel, a chef with classical French training and author of culinary books like “From Alsace to Yorkshire” and “The Dining Club of Interesting Occurrences” is the proud owner of the Clarendon Country Pub in Hebden. Over the past decade, Lionel transformed this once modest pub into one of Yorkshire’s premier establishments. Situated in the heart of Yorkshire National Park, a stone’s throw from the River Wharfe, the Clarendon is a testament to Lionel’s commitment to local produce and sustainability.
"Despite the horror of the locals that this would become some outpost of fancy French fare, he proved their fears were quickly unfounded. The Clarendon at Hebden near Grassington has many fans, but it is the locals who have taken and embraced Lionel’s tender care of their precious pub most to their hearts.
He changed little, save a good sprucing up; his menu does have both a modern and French feel in parts, but it also has cracking pub food that people travel from across Yorkshire and further afield for."
"Born in Nancy in Eastern France, from the age of six Lionel worked in his Grandfather’s bakery. It was there that he drew inspiration and belief in simplicity & quality of ingredients. After classical training and graduation from Ecole Hoteliere de Strasbourg in 1982, Lionel spent three years at Le Restaurant des Vannes in Liverdun, a 2 star Michelin restaurant with Head Chef Jean Pierre Cotard."
"The pub, blessed with an abundance of excellent local produce, aligns harmoniously with the rhythms of nature and the changing seasons. By sourcing ingredients from devoted local farmers, gamekeepers, and estates, the Clarendon’s menu boasts 80% locally sourced items, reducing its carbon footprint and celebrating Yorkshire Dales’ finest offerings. Lionel’s dedication has earned the pub numerous accolades, including best rural pub, best use of local produce, and best chef."
"The Dining Club of Interesting Occurrences’ features a cast of professionals from all walks of life who come together as a dining club to enjoy storytelling of global escapades and complimentary culinary experiences. The book comprises a set of short stories spanning horror, adventure, comedy, and mystery, which are based on real conversations that have taken place - with the focus being on extraordinariness. Each story is then matched with a food theme, which Lionel has formed into colourful and creative recipes followed by the menu that together span the globe including the preparation time, cooking time, difficulty, ingredients, method and chef’s tips."
Every young chef should read this book before they embark on a career in cooking. From Alsace to Yorkshire is more than a cookbook, it is Lionel's journey, a journey with which any chef or restaurateur will identify. Lionel's success however is not just his dogged determination, he is also a very talented chef with an enviable ability to fuse the cooking of two, vital, lively areas, Yorkshire and Alsace. Each has their own culinary identity yet Lionel has taken the best of each and let them shine individually as well as together. As the wealth of recipes in the book shows Lionel has held on to his roots whist embracing those of his 'new' home. Alsace's loss was certainly Yorkshire's gain. Great life story, brilliant and easy to follow recipes.