The Malt 32 Main Street, Burley-in-Wharfedale.

Tel: 01943 862207

There is not a hint of sibling rivalry between chefs Amanda Berry and her brother Colin – despite both working in the same kitchen.

“We get on really well. We help each other and exchange ideas, but away from work we don’t talk kitchen,” she says, as she describes how the pair draw on each other’s talents to produce fine speciality dishes in the elegant surroundings of The Malt bar and restaurant in Burley-in-Wharfedale.

As head chef, Amanda oversees the running of the kitchen. Colin holds the second chef post at the family-owned eatery, working alongside the third member of the team, Sarah Jackson.

Sample dishes on the dinner menu this season include honey and mustard duck breast with pak choi and mango salsa; wild mushroom and artichoke strudel with caper and tarragon dressing; and grilled fillet of dorade, parmentier potatoes with a tomato, fennel and lemongrass compote.

Simple fare at the bar includes home-made burger, hand-cut chips, risottos and salads.

Amanda is particularly proud of the speciality cheeseboard with its wide selection of local, traditional and European cheeses, created with help from West Yorkshire-based cheesemongers Cryer and Stott. “We’ve got some wonderful choices, such as the award-winning Ribblesdale Superior and Yorkshire Fine Fettle,” she says. Growing up in Burley-in-Wharfedale, Amanda and Colin have their mum Jean to thank for their love of cooking. “I got into catering through my mum and eldest brother. Mum is always baking and taught us how to cook. She got us involved from about four-years old.”

After leaving Ilkley Grammar School, they both attended Bradford College where Colin, 34, studied hospitality and catering, and Amanda, 30, gained qualifications in catering.

“We have worked together on and off since then,” adds Amanda, who began her career aged 13, washing pots at a local restaurant.

“The head chef was a real inspiration to me,” she says. “Aged 15, he gave me a chance to get some real experience through making sweets.”

She went on to head up two Spanish restaurants as well as working in outside catering. “I did everything – from small business meetings offering canapes, to massive functions. One, catering for 900 people, involved closing Victoria Arcade in Leeds.

“It’s a completely different world when you have no base – ovens are powered by gas bottles and you have twice as many chefs.”

Amanda, who has two other chefs among her five brothers and sisters, describes her management style as ‘quite laid back’.

“When we are busy, we remain calm, but anyone looking in it would think differently. It is what chefs would call organised chaos. We all know what we are doing.”

She loves her work, and the historic surroundings of the 19th century building formerly known as The Malt Shovel.

“I get a real buzz out of it. I love the fact that people leave their homes to come out purely to eat food that we have prepared. We have a lot of regulars.”

Locally-sourced ingredients are a vital part of the business. “We use local suppliers. The furthest away is Wetherby,” says Amanda.

“It is nice to support the local community. I’ve been fruit-picking and brought the fruit back to use here.”

The busy chef relaxes through karaoke, belting out hits two nights a week at pubs and clubs in Guiseley. “If I’ve had a stressful night, I find it relaxing,” she says. “I get up and sing, then feel a lot calmer.”