How did you become a chef?

Completely by accident! I fell into cheffing by chance. I originally went to university to study Aerospace Business Management at the University of Salford, as I always aspired to become a pilot. However, one summer I went back home to work in a local pub and discovered a new passion and skill for cooking, so I never returned to university.

It all began at the Wyvill Arms in Constable Burton, and from there my spark for food just kept growing. Twenty-one years later (though technically I started in hospitality at 13 years old as a pot washer, so it’s even longer!) I’m still in the industry. I’m very proud to now be the Chef Patron at the Grantley Arms, as it feels like I’ve come full circle – back to where it all started, in a pub!

My time at Grantley Hall has taught me a lot, and I’m excited to bring some of those skills to a pub setting, which is very close to my heart.

What influences you as a chef?

Travel and time away have had a huge influence on me, especially Menorcan and Mediterranean cuisine. I spent a lot of time in Menorca and the South of France as a child. I was lucky enough to travel frequently as my mum worked as a bank manager, so we were often here, there and everywhere. We were based down on the coast near seaside towns like Sainte-Maxime and Fréjus. I have fond memories of the local markets, food stalls, and the incredible fresh produce – so much colour and flavour. We’d explore all the little towns, trying different beers, dishes, everything. It really left its mark on me.

I’ve been going to Ciutadella in Menorca since around 1996 or ’97 and I still visit several times a year if I can. The food scene there is incredible – rooted in local produce with a modern twist, always evolving. Even as a child I was drawn to the kitchen, fascinated by how food was made. The Mediterranean approach really shaped my outlook – celebrating local ingredients, treated simply but with great respect: tomatoes, olive oil, fresh herbs, vibrant seasonal dishes. Honest cooking, and that’s very much how I cook now.

You can absolutely take that approach with Yorkshire ingredients. We use the best of what’s around us, and you’ll see those Mediterranean influences running through my menus – letting the ingredients shine.

That passion really developed when I worked with people who pushed me. Kevin Wigglesworth, who worked at Le Gavroche in its heyday, inspired me with his passion for food and encouraged me to care more deeply about my craft. Jake Jones was another – he really shook me in a good way, pushed me to challenge myself and evolve as a chef. And I have to mention Nigel Stevens from the Wyvill Arms, who taught me the art of proper hospitality and instilled in me the importance of making every guest feel special, valued, and welcome.

As a chef, what is your favourite season and why?

Spring is definitely my favourite season. Everything comes back to life after winter and the produce is vibrant, fresh, and bursting with flavour. There’s something really exciting about seeing the first signs of spring produce arrive in the kitchen – it always sparks creativity. Spring brings incredible ingredients that really speak for themselves. Asparagus is a real highlight – it’s only here briefly, which makes it feel like such a treat. Jersey Royal potatoes are another favourite, with their unique, delicate flavour and versatility. Then you have beautiful British strawberries at their best, and the first of the tomatoes starting to appear. I also draw inspiration from Mediterranean flavours in spring – everything is so fresh and full of natural flavour, there’s no need to overcomplicate it. It’s about letting the ingredients shine.

What qualities do you look for when building your brigade?

When building the brigade at the Grantley Arms, I’m focused on bringing together individuals who will really elevate the overall experience. We look for chefs and team members with a broad range of experience – from MICHELIN-starred restaurants to renowned dining venues and quality local pubs. The key qualities I look for are skill, passion, and genuine flair in the kitchen. Creativity, talent, and a real commitment to delivering exceptional food always stand out.

Can you tell us about the team you’ve brought together at the Grantley Arms?

The team at the Grantley Arms is made up of talented, enthusiastic chefs who are truly passionate about their craft. They’re driven and determined, excited to explore a proper farm-to-fork approach, working closely with local producers and showcasing the very best seasonal ingredients Yorkshire has to offer. Their energy and commitment to quality comes through in every dish, ensuring guests experience fresh, flavourful food with a real connection to the local area.

How is it going to differ from the Grantley Hall offering?

We’ll be using many of the same trusted suppliers who help us deliver exceptional dining at Grantley Hall – R&J for outstanding meat, Hodgson’s for fresh fish daily, and Caterite, Wellocks, and Delifresh for vegetables. We’ll also be working with fantastic local producers, like Mallard Grange Farm in Aldfield for pasture-reared eggs.

A key difference will be our daily specials board, allowing us to make the most of the incredible local produce available to us. Every morning I look forward to my text message from the fish supplier, letting us know what’s been caught overnight – giving us the flexibility to change up dishes daily, keeping the menu fresh, exciting and super seasonal.

Are there any locally sourced ingredients or producers you’re especially proud to champion?

We’re extremely proud to champion local suppliers, focusing on producers right on our doorstep, or at the very least, within Yorkshire. Supporting these producers helps the community and celebrates the fantastic quality we have here.

R&J Butchers, based in Nidderdale, is a family-run farm and butchery producing exceptional grass-fed, free-range meat since the 1850s – their quality is recognised nationwide, and their produce features across Grantley Hall’s restaurants.

Hodgson’s Fish, a family-run business in Hartlepool since 1916, supplies the freshest seafood daily and appears on menus from Fletchers to the MICHELIN-starred Shaun Rankin at Grantley Hall.
Closer still is Mallard Grange Farm, just a few miles from the hotel, where we source our free-range eggs. They follow biodynamic farming principles and nurture biodiversity, which really comes through in the quality.

By working with these trusted suppliers, every dish at the Grantley Arms celebrates the rich flavours and craftsmanship of Yorkshire.

What can a Grantley Arms guest expect from the pub?

Guests can expect a true celebration of classic British pub culture, delivered with an elevated yet traditional approach. Our menu will showcase high-quality, locally sourced ingredients, offering refined pub dining while staying true to Yorkshire roots.

Alongside Yorkshire ales on draught, we’ll offer a carefully curated wine list with everything from approachable, entry-level wines to premium, high-end labels. There’s a particular focus on Mediterranean wines from family-run vineyards, bringing authentic, characterful wines to the table.

The list will also feature selections from Spain, France, Italy, Australia and other top wine regions – there’s something for every palate.

How would you describe the atmosphere you’re aiming to create – both in the dining room and at the bar?

Our goal is to create warm, cosy, and elegant spaces that offer a proper Yorkshire welcome. Whether in the dining room or at the bar, guests can expect a relaxed but refined atmosphere, with inviting interiors designed to make everyone feel at home.

There will be plenty of cosy corners, ideal for relaxing with a drink or watching the world go by. We want to create a true community hub, welcoming both locals and visitors alike. The bar will offer an extensive selection of wines, gins, and premium spirits, making it the perfect spot for everything from a quiet drink to a special celebration.

Favourite dish on the menu?

If I were a guest at the pub looking for something hearty, I’d go for the ‘Braised Beef & Landlord Ale Pie’, paired with a pint of Timothy Taylor’s Landlord. That said, I often lean towards fish when dining out, so I’d probably choose one of the fresh fish specials from the board – something seasonal and a little bit different.

What makes a truly memorable pub dining experience, in your view?

It’s about the whole experience. Of course, great food and drink are vital, but a memorable pub visit is about much more than that. It’s the feeling of comfort and warmth – whether it’s a roaring fire on a cold evening or sitting outside on a sunny day with a glass of Champagne.

It’s about getting every detail right, year-round. The quality of the ingredients, the atmosphere, and the service all matter. You’ve got to look after your locals and your team, happy people create a happy pub. It’s the little touches that make all the difference, from the friendliness of the staff to the care put into every dish. A great pub should feel like home; somewhere people feel relaxed, welcome, and valued every time they visit.

What are your plans for the Grantley Arms?

I want it to be the best in the area – if not the North altogether. I’m aiming for listings like the ‘Top 50 Gastropubs’ and the MICHELIN Guide’s ‘Best Pubs in Yorkshire’. That’s our goal. Alongside other great pubs in the region, I want us to really stand out, drawing in locals and food lovers from further afield who simply appreciate great food done well.

Where do you see the Grantley Arms in a year’s time?

In a year’s time, I see the Grantley Arms being a real success story — one of the best pubs in the region. I want it to be a destination people travel to, but also a pub that remains at the heart of the local community. Somewhere people are proud of – known for fantastic food, a great atmosphere, and genuine Yorkshire hospitality.