Nick Edgar Head Chef

Our fabulous Head Chef, Nick Edgar, is something of a modest family man who doesn’t like to be in the limelight too much, preferring to get on with the business of creating great food, but let’s get the accolades he’s achieved out of the way, so we can focus on where he’s at now…

Nick spent ten years at Le Manoir, where he worked his way up the ranks to become head chef, before moving to The Samling, where he attained one Michelin Star and was voted Cumbria Life Chef of the year 2017…

That’s enough about the accolades, Nick is reinventing himself, and focussing firmly on the future…

Nick’s food is totally different to anything that he’s created before… as he says himself these are nostalgic classics, these are dishes that are close to my heart, dishes that my mum cooked, and I ate growing up as a kid in Oxfordshire.

He left the Samling in 2017, took a year out to spend time with his young family and refocus as a chef.

Now he’s back in his chef’s whites and as he says in his own words: ‘’I’ve reinvented myself, showing a maturity in my food. Along the way I’ve had to retrain myself, especially as I’ve never done this style of food before… I’m teaching myself a totally new food style and it’s an exciting journey that I’m taking the team on… a journey that I’m looking forward to sharing with the Ryebeck’s diners.’’

As you might imagine Nick is passionate about food… fresh local produce is his be all and end all, which is all rather handy considering his cooking revolves around using high quality locally sourced ingredients… and this shows in the dishes they are creating in the kitchen… he likes simple food done well and concentrates on letting the ingredients do his talking.

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!