Michael Thomas Sous Chef

Sous Chef Michael Thomas, is our Head Chef Nick Edgar’s right-hand man, the pair are introducing a totally different food style to The Ryebeck…

A food style that is designed to create interest for the diner, food that is centred around nostalgic classics… these are dishes that are close to the hearts of the chef creating them… many inspired by food they ate as kids.

Wirral lad Michael, like many of his chef colleagues, started out way back when as a kitchen assistant during his time at college. Since then he’s risen through the ranks, working his way up the ladder, learning new food styles along the way all the while perfecting his skills. He’s worked in some impressive kitchens, including Gilpin & Lake House.

Michael has a real love of simple unfussy food, especially food from the Mediterranean made with fresh seasonal ingredients, which is all rather handy, especially as he’s now firmly ensconced at The Ryebeck, alongside head chef Nick Edgar, who is setting about creating a totally new food offering for the hotel’s Lake View Restaurant brim full of beautiful dishes created using fresh seasonal ingredients…

Tasty tit-bits include snacks like; smoked mackerel pate with cucumber, horseradish and sourdough. Starters like smoked Cumbrian cheese celeriac and truffle remoulade and potato salad. Main courses like Pork chop, with champ, roasted cabbage, caramelised red onion and pork sauce and desserts like hazelnut financier, white coffee ice-cream and caramelised hazelnut.