The chef and broadcaster swapped her usual television duties for the school dining hall at Stanwell Fields CE Primary in Staines, ambushing Head Chef Clare Collier and her unsuspecting catering team.

Far from just posing for photos, Dame Prue rolled up her sleeves to help the team prep and serve a menu of chicken and tomato orzo with Greek salad to hungry pupils, before finishing her shift at the sink.

A Family Team at the Heart of School Food

The secret visit was organised by national charity Chefs in Schools to reward the team, which is a unique family affair. Head Chef Clare works alongside her father, who acts as her kitchen assistant, and both she and colleague Lucy Gunning have children at the school.

The team goes above and beyond every single day, from decorating the dining hall to ensuring every child is well nurtured and has the fresh, nutritious fuel they need to learn.

Dame Prue, a patron of the charity, was so blown away by their dedication that she declared the kitchen a “blueprint” for the rest of the UK. Praising the standard of the food and the staff, she said:

“I thought the atmosphere in the kitchen was terrific. The professionalism was everything. If only we could clone them and put them all over the country.”

Investing in School Kitchen Teams

The school serves a community where 32% of children qualify for free school meals, and Dame Prue noted that the team refuses to reduce down menus for younger palates:
“They’re not compromising and thinking, ‘Well, because it’s children, we won’t put the olives in.’ I watched the children, and at my table, two of them were eating the olives. It’s just so good for them to taste new things.”

Emma Wiltshire, Executive Head Chef for the LDBS Academy Trust which oversees the school, said:
“In a community like Stanwell where children don’t necessarily have exposure to a broad palate at home, really giving them that opportunity at school is so important. You know they’ve eaten well for the day.”

The success at Stanwell Fields comes amid a growing childhood health crisis in the UK, and right in the middle of the biggest expansion of the school meal system in a generation. From this month, the government is expanding free school meal eligibility to all children from households in receipt of Universal Credit, bringing over 500,000 more children into dining halls nationwide.

With a major statutory overhaul of school food standards also taking place, driving a nationwide shift toward nutritious, vegetable-heavy, freshly baked food, experts argue that school dining halls — and the teams that run them — have a vital frontline role to play.

Nicole Pisani, Chief Innovation Officer and Co-founder of Chefs in Schools, said:
“Our children are facing a massive health crisis, caught between food deserts and junk food marketing. But the dining hall is where we can step in. Food is where we make real connections. It’s where healthy development takes place, where we sit together, share stories, and learn to love good ingredients.

“School is that one special place where we can reach every single child, feed them with care, and give them the fuel they need to truly thrive. Stanwell Fields proves that when you put love on the plate and treat kitchen teams like the skilled chefs and food educators they are, this magic can happen anywhere.”

Dame Prue and Chefs in Schools are now using the surprise visit to call on schools nationally to invest in training kitchen staff.

Training and Support for School Kitchen Teams

Schools and anybody interested in school food wanting to get ahead of the September changes can access a comprehensive hub of support and advice at schoolfoodproject.org.uk. For training support for school kitchen teams, head to www.chefsinschools.org.uk.

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2026 evaluation confirms that Growing to Love is fun, easy-to-deliver and curriculum-compliant while supporting vegetable acceptance and learning.

Wednesday 3 September 2026 // Veg Power announced today that over the last four years, 100,000 primary school children across the UK have benefited from its ‘Growing to Love’ campaign. This year, 25,000 children across 387 schools participated, with the post campaign evaluation revealing that the hands-on, curriculum-compliant growing project supports vegetable acceptance and learning, while being fun and easy-to-deliver. Importantly, 100% of participating schools wanted to repeat the experience in 2027 highlighting the growing project’s success.

Other key statistics from the 2026 evaluation involving 89 schools found:
● 100% of teachers said their pupils really enjoyed it
● 98% said the programme was easy to deliver
● 90% of teachers said it helped them to deliver the curriculum
● 77% said their pupils were more willing to eat tomatoes.

Teachers who participated in the campaign were also enthusiastic about the campaign, stating:

“We have found the Veg Power resources to be engaging, easy to use and highly effective in encouraging children to try and enjoy a wider range of vegetables. The campaigns support our school’s commitment to healthy lifestyles and provide excellent links to the curriculum.”

“Thank you for an amazing opportunity for our children. We look forward to participating again next year!”

“Absolutely amazing. The children have loved everything from planting to completing the sticker charts! Fantastic resources.”

From Planting Tomato Plants to Tasting the Results

#GrowingtoLove started in the summer term with pupils taking ownership and responsibility for growing their own tomato plants, looking after them at home during the school holidays and are set to enjoy ripe, delicious tomatoes anytime soon. As with previous years, the campaign was supported by a range of experts including TV and radio presenter, Sam Nixon and former Blue Peter Gardener, Chris Collins. Veg Power’s ongoing collaboration with Aardman Animation, saw Shaun the Sheep also featuring in the campaign.

Bringing Growing to Life with Veg Power and Shaun the Sheep

Commenting on Growing to Love, Dan Parker, Chief Executive, Veg Power, said, “We’ve run Growing to Love for four years now and we are so pleased that 100,000 children across the UK have now experienced this fun, hands-on activity that importantly supports their learning and vegetable acceptance. We designed the campaign to be fun and easy to implement for busy teachers and as 100% of teachers said their pupils really enjoyed it and 100% of schools want to repeat the experience, we can safely say the campaign has been a great success! All of this would not be possible without the support we have received including growers and retailers and, of course, Shaun the Sheep.”

Growing to Love Returns in 2027

Growing to Love will return to primary schools in April 2027 with registration opening in January. For more information visit the VEGPOWER website.

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How Meals on Wheels Supports Quality of Life

A study from the University of Bristol reports that vulnerable older people receiving Meals on Wheels are 66% more likely to report a higher quality of life and 62% more likely to have control over their daily life.

The study also highlighted considerable gaps in Meals on Wheels provision across the UK. Some areas have well-established services while others have very limited provision, despite potentially high levels of need. “We also showed that demand is not driven by age alone,” says Angeliki Papadaki, Professor of Public Health Nutrition at the University of Bristol. “Many people who need Meals on Wheels live alone, rurally, are disabled, or have multiple vulnerabilities. Drivers who deliver the meals often build trusted relationships with recipients and may notice changes in wellbeing, mobility or health that might otherwise go unnoticed.”

Providers cater for a wide range of specialist dietary needs, including gluten free, vegetarian, vegan and texture-modified meals, as well as meals for people with dysphagia. Meals are prepared in different ways depending on the provider. Some services operate from central production kitchens, while others use local authority catering facilities, care home kitchens, community kitchens or commercial catering partners.

Neel Radia, national chair of the National Association of Care Catering (NACC), says independent caterers have opportunities to play a major role in strengthening and modernising Meals on Wheels, “especially as many councils have reduced in-house provision and demand for community meal services continues to grow.” He adds: “Rather than replacing traditional services, independent caterers often help fill operational gaps, expand capacity and improve meal variety and responsiveness.

Case Study: Fife Council

The Meals on Wheels service operated by Fife Council in Scotland delivers, on average, 600 meals and 150 afternoon teas 363 days a year.

Andrew Stokes, Scottish chair of the NACC, is service manager at Fife Council. The service operates on a menu cycle, with supervisors selecting the most popular meals among customers. Clients can request the service online, with delivery starting 48 hours later.

Andrew manages a team of 50, most of whom are drivers, and all are paid employees. Fife Council has a contract with apetito, which supplies frozen meals to three production kitchens, either situated in a care home kitchen or school kitchen.

Once the meals have been regenerated, they are transported and delivered in thermally insulated steel boxes. Deliveries are typically from 11am to 2pm. Andrew says: “As part of their checks, the driver will use a digital probe to check the temperature. Hot boxes keep the food warm for, on average, four to five hours.”

The meals might be dropped off at the door or plated up inside the home. “We have to make sure we witness the food entering the property. It can’t be left outside for food hygiene reasons. It tends to be the same drivers on the same route, so there’s a real sense of familiarity. If they notice anything concerning in the house or they think people are unwell, they will report this to the supervisor who will alert the necessary service. I sometimes go out with the drivers – it’s a humbling experience.”

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Traditionally, desserts were perceived as an afterthought, something to be enjoyed at the end of a meal. Now consumers are looking for a sweet treat at any time of day, and the industry is responding to that demand by opening an increasing number of dessert-only outlets.

The Rise of the Dessert Café

Following this trend closely is Lucia Larragoiti, who owns La Maritxu with her husband, Ignacio, and serves only authentic Basque cheesecake. She says “People want to treat themselves on their own terms, at any time of day. A mid-morning slice of cheesecake with a coffee, or an afternoon pick-me-up – why not? There’s also something social about it. People want a reason to meet somewhere that feels a bit special, a bit indulgent, without committing to a full restaurant experience. A dessert café gives you that moment of joy without the formal setting.”

Lucia decided to focus on Basque cheesecake at La Maritxu outlets as she is from the Basque Country in Spain and saw how popular the dessert was there. “My advice to anyone entering the dessert business is don’t try to sell too many products. Make a few items and make them really good. That’s exactly what we’ve created. When people hear La Maritxu, they know exactly what they’re getting.”

Francisco Oliveira runs a collection of six Santa Nata café-bakeries, and like La Maritxu, has opted to focus his offering, serving only pastel de nata, the traditional Portuguese egg custard tart. “Dessert culture has grown significantly over the last few years. For me, focusing on one product allows us to obsess over every detail and try to make it the best possible version,” he says. “When I first moved to the UK, I’d never seen so many sweet concepts in one city!”

The Power of a Focused Dessert Offering

For restaurants wanting to boost their dessert offering, Lucia suggests giving desserts the same attention as savoury courses. “Too often dessert is a couple of generic options that haven’t changed in years. You would be surprised, but customers notice. Find one or two genuinely exceptional desserts and make them signature items people talk about. Presentation matters enormously too. A dessert that looks beautiful on the plate and photographs well will sell itself. And don’t underestimate the upsell – a well-trained front-of-house team that talks about desserts with genuine enthusiasm can transform your dessert revenue.”

The Little Dessert Shop does just that, gaining a reputation for highly photogenic creations and building a strong following on social media as a result. Its “viral” desserts include Golden Lotus Bananza French Toast, Custard Crumble Pots and Kunafa Cookie Dough.

Expanding Beyond Traditional Dessert Menus

While chains such as Heavenly Desserts, Creams Café and Kaspa’s Desserts are expanding, new operators are emerging in various categories. Cakes & Bakes has recently opened its 24th site, serving egg-free delights such as Ferrero Rocher Cake and Rosy Swirl Fantasy Cake, as well as vegan cupcakes with a range of toppings. Honeymoon Desserts, a dessert brand from Hong Kong, has opened its first Chinese dessert bar, offering dishes such as mango pomelo and sago sweet soup.

As dessert culture continues to develop, we are sure to see more experimentation, creativity and excitement within this category. No longer is dessert simply the end of a good meal; it is now enjoying its time in the spotlight as the main event.

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The hospitality sector is increasingly treating food as more than fuel. Cafés have embraced initiatives like the Chatty Café Scheme, using shared tables to reduce social isolation, and pubs are also operating a similar scheme with Meet up Mondays. Across the country, we are using food as a means to open up conversations about mental health and improve our wellbeing, and schools are no different.

Programmes such as Food for Life’s “food and mood” have demonstrated that pupils are curious about the way food affects how they feel, and that structured food-led activities can spark meaningful discussion. Elsewhere, school catering providers are embedding mental wellbeing into food education, combining nutrition with interactive experiences that engage children emotionally as well as physically.

For education caterers, the opportunity is clear. The dining hall can become a safe, informal space where conversations happen naturally, without the pressure of a classroom setting. All it takes is a few thoughtful adjustments to create the right conditions for pupils to open up.

Start with the Environment

Small changes to dining halls can make a big difference. Consider designating “talk tables” inspired by café models, where pupils know it’s fine to chat. Mixed seating, softer layouts and calm background noise all help children feel at ease. Even breakfast clubs can double as gentle check-in spaces at the start of the day.

Use Menus as Conversation Starters

Menu language matters, so naming dishes around feelings or energy can open the door to discussion. Think “Brain Boost Bowls”, “Calm Curry” or “Mood-Lifting Fruit Pots”. This isn’t about gimmicks, it’s about linking food to how pupils feel, a connection that many might not fully understand.

The concept can be further developed into a “feelings café” lunch. The initiative, which was initially trialled in schools and led by Food for Life, encouraged pupils to explore the way food affected how they felt. Using simple prompts and activities, school catering teams reported children were inspired to ask further questions about food and its relationship with
their emotions.

Build Interaction into Foodservice

Caterers are often the most consistent adult presence outside the classroom for children. A friendly question at the counter can go a long way. “How’s your day going?” or “What would you eat when you need cheering up?” keeps things light while signalling that it’s okay to talk.

Live cooking stations or tasting tables also create natural moments for conversation. When children are engaged in choosing, mixing or assembling food, they’re more likely to open up. Programmes across the UK and Ireland increasingly show that these experiences build confidence and encourage pupils to ask questions about their
mental health.

The most successful initiatives feel like part of everyday school life, not an intervention. Avoid singling out individuals. Instead, embed wellbeing messages across the whole menu and dining experience to develop trust through consistency.

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The measures come after the tragic death of five-year-old Benedict Blythe, who had an anaphylactic reaction in school. An inquest jury found the school made a series of failures which led to his death.

What Is Benedict’s Law?

This new guidance, Benedict’s Law, has been introduced after the tireless campaigning of his parents and their supporters, including Natasha’s Foundation. Tanya Ednan-Laperouse, founder of Natasha’s Foundation, says “This legislation is overwhelmingly important to keep children safe in school, a place where they should never be in danger. Families have
called for better protection for children with food allergies in school for years, so this is a historic moment.”

School caterers are central to delivering this guidance safely and effectively. As Brad Pearce, national chair of The School Food People, says “They are on the front line of this implementation and must be well supported. Their responsibilities include maintaining accurate allergen information, managing ingredient changes, preventing cross-contamination, and ensuring meals are safely prepared and served to the correct pupil at every meal. Many school caterers already operate robust allergen management systems, but the new guidance reinforces the importance of consistency and ongoing training across all settings.”

A dedicated allergy policy is one of the most important elements. This must cover areas such as how children and young people with allergies are identified, how the school will minimise the risks of exposure to known allergens, how staff will be trained in allergy awareness and emergency response, and how individuals at risk of anaphylaxis will have access to their prescribed adrenaline devices.

Free Resources to Help Schools Comply

Allergy School, Natasha’s Foundation’s educational and training programme, has created a new training department to help schools become compliant with the new guidance. The resources, training and support are free and approved by the Department for Education. Certified training courses, policy templates, links to obtaining spare AAIs and record-keeping templates are just some of the resources provided. Tanya adds “We offer accredited and medically approved allergy and anaphylaxis training which takes one hour to complete.”

A variety of template documents are available to help schools align with the guidance, including allergy checklists, incident-recording forms, ‘near miss’ logs and training completion sheets.

Why Consistency Across the Whole School Matters

Tanya says “Schools not only need to be compliant, but they will need to demonstrate this with clear documentation. Ofsted will
consider allergy safeguarding as part of their inspections.”

Brad Pearce, national chair of The School Food People, points out that the most effective schools tend to have clear leadership responsibility, strong communication between parents, schools and caterers alongside regular staff training across the entire school, not just in the kitchens. He adds “One of the biggest challenges is ensuring consistency across the whole school day, including classrooms, trips, breakfast clubs and catering operations.”

This new legislation closes vital gaps in food allergy safety in schools. Tanya says “Schools will finally be equipped with a proper
framework to help them safeguard children with food allergies.”

Find out more

For further information, visit the Benedict Blythe Foundation website.

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This month, our recipe inspiration comes from Ludwig Hely, Executive Pastry Chef at Haute Dolci, Charlotte O’Kelly, owner of Astrid Bakery, and vegan chef, Danielle Mauperuis.

Getting Fancy with a Financier

Raspberry and pistachio is one of Ludwig Hely’s favourite pairings as the fruit’s bright acidity cuts through the richness of the nut and keeps sugar levels down, letting the ingredients shine naturally. He serves the two ingredients together in a tart at Haute Dolci and tops each one with a toasted pistachio financier, piped raspberry jam, and a touch of gold leaf.

Feeling Jammy

Astrid Bakery’s Raspberry Jam Meringue dessert features a buttery pastry shell, a sweet-tart layer of raspberry jam, and a fluffy, torched meringue topping to perfectly balance the crunch of the pastry with the sweetness of the meringue and the fruity tang of the jam.

Crazy about Croissants

From Scottish-inspired Cranachan Croissant Cups featuring a crispy croissant pastry filled with a mix of fresh raspberries, toasted oats, cream, honey and smoky Islay whisky to flaky, cross-laminated Chocolate and Raspberry Croissants filled with a luscious raspberry whipped cream, Astrid Bakery makes the most of this classic Parisian pastry.

Oh La La! A French Sable Pastry

Danielle’s delicate vegan raspberry sablé delivers a crisp, buttery texture that perfectly balances the creamy panna cotta and fresh fruit topping. The key is keeping the pastry lightly worked and thoroughly chilled before baking, ensuring a tender, melt-in-the-mouth finish with a subtle sweetness and beautifully golden crumb.

Waste not, want not

Freezing is one of the simplest methods to preserve raspberries, helping retain flavour for smoothies, sauces, and baking. They can also be turned into jams, compotes, syrups, fruit vinegars, or fermented preparations, allowing chefs to capture seasonal flavour while reducing food waste. You can also freeze dry fresh berries for a granola topping for breakfast cereals or ice cream.

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From Builder to Pub Landlord

Dave was a builder and lorry driver before nearly losing his leg after a knee operation in 2019 ended in contracting sepsis on the operating table. With his knee never the same again, he needed a career re-think.

The epitome of a people person, Dave decided to move into hospitality, taught himself how to run a kitchen and set up the Crow’s Nest community café at the church hall in Moulton in Cheshire. “I always loved to cook and wanted to do something for the community, so the Crow’s Nest gave me a way in,” says Dave. “We offered the classic breakfasts, sandwiches, soups and snacks, plus hot and cold drinks. At the beginning, our customers were predominantly older locals and various groups linked to the church but by the end of the four years, we were the café of choice for everyone in the community, with the local tradesmen and builders even becoming regulars each morning.”

Building a Community Café from Scratch

With the business booming, Dave decided it was time to expand and scoped out the local area for space for a bigger café. Having no joy, he stumbled across a local pub that was giving nothing to the community and decided to turn it around.

A café by day and a pub by night, the Crow’s Nest at The Farmers Arms opened in 2024 and in a short time, Dave has put it on the must-visit map, while making it a hub for the local community and visitors. In a similar vein to the original Crow’s Nest, the café concentrates on British classics with bountiful breakfasts and pub grub that is inclusive to all.

Celebrating Community, Hospitality and Success

Recognised in a host of awards in 2026, the pub is a BII (British Institute of Innkeeping) quarter finalist and a Punch Community Pub of the Year finalist. It has also been nominated for the Great British Pub Awards and Pub Aid Best Community Pub Awards, with the winners to be announced later this year.

When Dave isn’t bottling up, changing kegs, cleaning, cooking, pulling pints or doing the numerous other jobs required in a day, he’s passionate about supporting local people, initiatives, groups and charities. In the last two and a half years, the pub has raised over £12,000 for charity with this year’s focus on the Cheshire Search and Rescue.

While many landlords are giving it all up due to market pressures, Dave isn’t. “Don’t get me wrong, it’s as tough as it has been for pubs with increases to employer’s NI, the minimum wage, business rates and now the conflict in Iran, all taking their toll on businesses, but I will never do anything else. I have found my place and it’s the best job in the world.”

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At the same time, chefs are balancing several competing demands. Customers want indulgence, health, convenience, sustainability and visual appeal…often within the same dish! So, what does the future of breakfast and brunch look like?

Global Flavours Move into the Morning

One of the clearest trends shaping breakfast menus is the growing influence of international cuisines. Diners are increasingly comfortable encountering unfamiliar flavours at breakfast, particularly when presented within recognisable formats.

According to Stéphanie Brillouet, Marketing & Innovation Director at Délifrance, consumers are looking for “bold, globally inspired flavours that bring excitement to familiar formats.” She notes that world cuisines offer almost limitless inspiration, from French Croque Monsieur and Vietnamese bánh mì to Mediterranean focaccia sandwiches and American-style breakfast bagels.

This trend is visible throughout the hospitality sector. Shakshouka has become a brunch staple in cafés and hotels, and Turkish eggs continue to appear on menus in local brunch venues to Michelin-starred restaurants. The combination of yoghurt, poached eggs, chilli butter and herbs delivers strong visual appeal, excellent margins and adaptability. Premium operators have elevated the dish further with luxury ingredients such as truffle and caviar. Meanwhile, Korean-inspired breakfast sandwiches, Japanese soufflé pancakes and Mexican breakfast burritos are increasingly common in urban locations.

For chefs, the opportunity lies in introducing international flavours through familiar structures. A breakfast bap filled with Korean barbecue mushrooms, a croissant packed with nduja scrambled eggs, or a miso-glazed mushroom Benedict can deliver novelty without alienating guests.

The Protein Revolution Continues

Health remains a major influence on menu development, but today’s customers are not looking for deprivation. Instead, they want foods that deliver both indulgence and nutritional value.

Protein has become one of the most important menu drivers. Délifrance reports that 42% of consumers actively prioritise protein in their food choices, creating opportunities for protein-enriched breads, pastries and breakfast dishes.

This aligns with wider hospitality trends. Eggs are experiencing renewed popularity thanks to their nutritional credentials, versatility and suitability across multiple sectors. The British Egg Industry Council’s 2026 “Breakfast Smarter” report highlights growing demand for egg-based breakfast dishes across cafés, restaurants, hotels and grab-and-go formats.

For education and workplace catering, protein-rich breakfasts can support wellbeing and concentration. In healthcare environments, nutrient-dense morning options can help diners feel fuller for longer and meet dietary requirements.

Chefs are responding with dishes such as:

• Cannellini bean shakshouka with poached eggs
• Cottage cheese pancakes topped with roasted berries
• Sourdough breakfast sandwiches with egg, spinach and smoked salmon
• Breakfast grain bowls featuring quinoa, soft-boiled eggs and fermented vegetables
• Protein-enhanced muffins and pastries

The challenge is ensuring health credentials never come at the expense of flavour.

Gut Health and Fermentation Become Mainstream

Another major influence on breakfast innovation is the growing focus on gut health. Interest in sourdough continues to accelerate, while demand for fibre-rich ingredients and fermented foods is shaping menu development. Délifrance reports significant growth in conversations around sourdough and digestive-health claims across bakery categories.

This trend presents opportunities well beyond artisan bakeries and chefs are incorporating dishes similar to the following on their menus:

Sourdough crumpets with whipped
cultured butter

• Kimchi breakfast hash
• Kefir smoothie bowls
• Fermented chilli scrambled eggs
• Overnight oats with live yoghurt cultures
• Pickled vegetable garnishes for breakfast sandwiches

Sustainability Sets the Alarm Early

Sustainability is no longer confined to dinner menus. It is increasingly influencing breakfast and brunch development across every sector in hospitality. Morning menus offer numerous opportunities to reduce environmental impact while maintaining profitability.

From incorporating surplus bakery products across all dayparts, to sourcing local produce and providing smaller portions or flexible eating formats, operators are becoming fastidious about minimising waste. Following this trend, Délifrance has seen increasing demand for portion-controlled bakery products and mini viennoiserie.

Looking ahead, diners are predicted to be increasingly open to experimentation at breakfast, provided quality and taste remain front and centre. Whether it’s a kimchi breakfast sandwich in a university café, a hot honey pastry in a coffee shop, a sourdough shakshouka in a pub, or a premium Turkish eggs dish in a hotel restaurant, the message is clear: breakfast has become one of hospitality’s most exciting opportunities for creativity and growth.

The ‘Gram’ Still Matters

Visual appeal remains a powerful sales driver. Social media continues to influence breakfast purchasing behaviour, particularly among younger consumers. Eye-catching presentation, vibrant colours and shareable formats can transform relatively simple dishes into high-performing menu items. Délifrance’s research found that appearance significantly influences pastry purchases as impulse buying remains strong within the breakfast category.

Across hospitality, chefs are embracing visual storytelling through:

• Loaded croissant sandwiches
• Pastry brunch boards
• Colourful Turkish eggs
• Matcha French toast
• Black sesame pancakes
• Layered breakfast parfaits
• Seasonal breakfast grazing platters

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What is your current role, and what does it involve?

I am the chef-owner, so I oversee everything from menu development and kitchen operations to sourcing our local ingredients and maintaining close relationships with the producers we work with. I also take part in projects outside the restaurants, such as educational initiatives with local schools.

How long have you been a chef?

I’ve been working in kitchens for most of my life, growing up in a family deeply involved in hospitality. I officially became head chef early in my career, but food has always been part of my life.

How did you first get into cooking?

Some of my earliest memories are of my father cooking in the kitchens of our family’s hospitality businesses in Great Langdale. Being around food and service was just part of everyday life, so I absorbed it naturally rather than choosing it deliberately at first.

Where did you learn your craft?

I learned my craft through a combination of family influence, formal training, and working in various kitchens, including Restaurant Martin Wishart, Holbeck Ghyll in its heyday and as the head chef at Cottage in the Wood, Whinlatter Forest, before opening my first Restaurant – the Old Stamp House. My classical training helped refine the skills I had grown up with, allowing me to blend tradition with technique.

What was your first job in hospitality?

Working in my parents’ pub near Coniston was my first real experience. That is where I learned about running a kitchen, serving guests, and the importance of local produce.

What is your signature dish?

I don’t really have a signature dish, but if I were pushed, it would be Herdwick lamb. Having said that, our spiced mead velouté is something I’ll never take off the menu; it’s a constant and is always evolving. Both have taught me the importance of letting the ingredient guide the cooking and have shaped the way I approach all the dishes I cook.

What’s been your worst cooking disaster?

There were a couple of events last year in Bulgaria and Liverpool that didn’t go the way I wanted them to – but I’ll leave it at that.

What are your culinary ambitions?

My ambition is to keep evolving as a chef, constantly developing, and finding ways to improve. Success for me is about growth rather than accolades. I want to continue championing local produce and inspiring both my team and the next generation of cooks.

What do you like to eat?

Fish and shellfish – especially Carabineros prawns, which I ate celebrating winning my Michelin star, which I savoured alongside a glass of Champagne.

How do you achieve a work/life balance?

We work a four-day week, which we never deviate from, and we have a holiday roughly every eight weeks to coincide with school holidays. We plan the breaks 18 months in advance, so everyone knows the score.

If you were on a desert island, what five ingredients would you take with you?

Salt, olive oil, garlic, citrus fruit, and flour.

Best dish and drink combo for after a shift?

Mug of tea and a piece of fruit – absolute winner.

Favourite pub in the UK?

Heft, Newton in Cartmel, is one we visit a fair bit; their Sunday lunch offering – Sunday Service is pretty unique.

What is the best advice you were given?

It came from a Michelin inspector, who said after an inspection, keep doing what you do, keep your customers happy, and if you have a busy restaurant with happy customers, the awards will follow.

What is your favourite cookbook?

Countryman’s Cooking by W. M. Fowler.

If you hadn’t gone into the kitchen, what would be your career of choice?

I would have loved to have worked outside, either as a gillie or a gamekeeper.

What do you love most about your job?

I love being able to work with incredible local ingredients, create dishes that reflect the landscape and heritage of Cumbria, and share those experiences with guests. The relationships I have with suppliers and the team make it particularly rewarding.

What frustrates you about the industry?

I am frustrated when restaurants choose imported products like Wagyu beef over local, regenerative meat, especially given the challenges faced by local farmers and the importance of sustainability and social responsibility.

What do you consider your biggest achievement?

My family, my children and all that they are starting to achieve in their own journeys. Closely followed by retaining a Michelin star since 2019.

What do you have planned for the rest of 2026?

I am involved in a project with the local charity Waste into Wellbeing, teaching Year 5 pupils across Kendal how to cook while raising awareness about food waste, nutrition, and healthy choices. It is exciting to pass on knowledge and inspire the next generation while championing sustainability and local produce.

Find out more

For more information visit The Old Stamphouse website.

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