Head Chef Andrew Beaton grew up in Ulverston and, true to his Cumbrian routes, he takes great pride in creating wholesome food without any gimmicks.
Andrew’s foodie influence was his grandad… It turns out he was a chef in the army, and when Andrew wasn’t sure which career path to take, it was his grandad who enrolled him on a cookery course at Furness College… the rest as they say is history.
During his time at college Andrew managed to get a job in the kitchen at The Old Mill, Bardsea, as a kitchen porter, how any aspiring chef starts out… He landed his first real chef’s role in 1998 at Raymond Blanc’s, Le Petit Blanc, Oxford – which is where he set out his stall as a chef.
By the mid-2001 he decided to return to the Lakes, cut his teeth in country house hotel kitchens and work his way up to head chef. By 2008 he achieved his goal, and through sheer hard work and dedication he became Head Chef at the acclaimed Miller Howe, where he cooked for Her Majesty the Queen and HRH The Princess Royal and guests.
By 2014 he found himself heading up a new foodie venture in the form of the Lakes Distillery, Bassenthwaite, where he helped create menus and launch the restaurant.
Now he’s back where his Cumbrian foodie adventure all began, in a country house hotel kitchen… and he’s on a mission to turn things on their head…
As you might have guessed Andrew’s first culinary experiences with his Grandad have heavily influence his food philosophy… he likes simple food done well… he concentrates on letting the ingredients do his talking.
His quest for good quality local ingredients is of the utmost importance, especially as his cooking is based on seasonal ingredients… as you might imagine he has a few favourite dishes up his sleeve, which he will introduce in the coming months in the Ryebeck’s new seasonal menus… Enjoy!