RESTAURATEURS will gather today to say goodbye to the man many recognise as having had the biggest influence on the North-East's culinary reputation for decades.

It used to be said the region had nothing to offer but batter puddings and pie and peas, before George Pagendam's family took over the Black Bull at Moulton, near Scotch Corner, North Yorkshire, and began to build a reputation to rival the best in London.

Local gourmets soon began to flock to the tiny village.

A rich crop of accolades followed. The crowning glory was the Mouton Cadet Award, won in London in the 1970s - perhaps the single turning point which brought the culinary spotlight north of Watford for the first time.

Among the mourners at Mr Pagendam's funeral at the Saint John of God Church. Scorton, near Richmond, North Yorkshire, will be Michael Adamson, who runs the Hardwick Hall Hotel and the Ramside Hall Hotel, in Durham.

He said: "They simply don't make them like George any more. A testament to what he achieved is the fact that he ran a restaurant for nearly 40 years which never lost its reputation for quality.''

Eugene McCoy, of the Cleveland Tontine, near Northallerton, North Yorkshire, said: "He was a mentor to me and to so many others. I've had many memorable moments at the Black Bull."

Today's funeral service begins at 10.30am. The Black Bull will be closed at lunchtime to allow staff to attend.

Family flowers only are requested, although donations can be made to the Macmillan Nurses or Barnardo's