Passionate about seasonality, sustainability and Yorkshire, Head chef at The View Restaurant, Chris Hobson has been showcasing the very best of the county’s produce and quietly putting Scarborough on the culinary map. With big plans and aspirations, we caught up with Chris to discuss his way to the top and his next goals.
Tell us how you first became interested in food?
I actually did Food Tech at school and as part of my work experience, I was placed at a restaurant called Green Lizard in Scarborough. I was 13/14 years old at the time and I just remember being blown away by the set up and job. The buzz of the kitchen hooked me in from a young age.
How did it progress into a career?
Following my work experience, I was offered a part time job at the Green Lizard and was working every hour I could at weekends and throughout the holidays. It was a great learning experience as I was learning classical techniques, and we cooked everything from scratch. After school, I enrolled at Yorkshire Coast College where James Martin attended and never really looked back. My first year was pretty college-based but in the second year it was a mix of college and working in restaurants. I found that incredibly important to my development and confidence.
Can you remember the first dish you cooked?
The first ever dish I cooked was an omelette and that was a test from the chef Peter Davis at the Green Lizard. An omelette seems very simple but there is actually a lot of skill in getting it right. It’s not so much about the flair, it’s about cracking the basics. It’s the same with sauces – basics are vital.
Tell us about The View
I work at The View restaurant in Scarborough, which is part of the Delmont Hotel. It’s right on the north bay with incredible views out to sea and of the coast. The restaurant opened initially during COVID, which was far from ideal, so the owners have been biding their time, and I joined earlier this year to take it to the next level. The restaurant is about sustainable, locally sourced, ultra seasonal food and the response so far from visitors and customers has been immense. It’s been crazy but we’ve been overwhelmed with the reviews and feedback.
What is your goal at The View?
I really want to create something that puts Scarborough and Yorkshire’s food on the national culinary map and celebrates the local producers, growers, farmers and produce. It’s about being accessible and approachable so we’re proud to offer fantastic value. A decade ago, there were a lot of fine dining restaurants in town, but many have been replaced by casual dining, convenience or fast-food joints. I want to bring the fine dining back but make it available to all. I was privileged to be a finalist for best local produce on a menu in the Deliciously Yorkshire Awards in 2024 so I am excited to be taking part again and will be aiming to go one better this year with The View.
Tell us about the food
We want to cater for everyone, so we have a diverse menu. Whether you are gluten free, vegan, a meat eater or a lover of the sea, there is a treat for you. When it comes to seafood, we offer a catch of the day but work closely with our local fishmonger to ensure it is sustainable and seasonable. If it’s not in season, we don’t touch it, and this is the same throughout the menu. This ensures the produce we use is at its very best when we do use it. We source solely from Yorkshire and I’m so proud of the relationships we have with our local suppliers. We use Yorkshire seasalt, Yorkshire rapeseed oil, meat from Sykes House Farm, Yorkshire Pasta, Dennis Crooks Seafood, All Seasons Fruit & Veg who are based at our local market and Cryer Stott for cheese. We’re very lucky to be surrounded by such passionate producers.
What do you love most about your job?
I love the feedback from customers most of all. That makes it all worthwhile. I do put myself under pressure at times, especially with our local and seasonal ethos but happy faces and empty plates is the ultimate. It makes me feel like I’m giving something back and that I am part of something.
What are your big goals for 2025?
I want to really establish The View Restaurant as the hottest ticket in and around Scarborough for the finest, creative seasonal food. I’m currently doing a lot of demos, TV, radio and events to help drive awareness, so the aim is to put The View on the UK’s culinary map as a must-visit for good, honest, fresh food.
Who are you most proud to have cooked for?
My wife. She is a big foodie, and we have known each other since school. We’ve been together 16 years now and I still find cooking for her is a passion and a privilege.
What trends do you expect to see in late 2025 and 2026?
I think seasonality and sustainability will continue to be important for chefs and customers but I’m very excited to be doing some smaller plates and sharing plates in 2025. Tapas and sharing plates are a great way of introducing customers to new dishes and flavours but are also great for creating atmosphere at the table. We’re running our first tapas evening in May and Scarborough has been crying out for it.
What is your favourite restaurant to eat at?
Eighty-Eight at Grantley Hall, Shaun Rankin at Grantley Hall and Number 1 York at the Guesthouse are three beauties I have visited recently. They’re all superb. Whenever I eat out, it’s a boost to my creativity and I am always learning.
Do you have a guilty food pleasure?
I do love my sweets and puddings. Jam sponge and custard – proper retro desserts but made well.
Who is a chef to watch in your eyes?
Shaun Rankin has serious talent, and I also have a big respect for what Tommy Banks does.
What’s your favourite meal of the day?
I love a proper long lunch, and I would be choosing a roast lamb dinner every day. You can’t beat roast lamb with all the trimmings.
What’s the most important piece of kitchen equipment?
Your brain.
I do put myself under pressure at times, especially with our local and seasonal ethos but happy faces and empty plates is the ultimate.
