New Chef at The Ryebeck
Our new Head Chef Nick Edgar has a simple food philosophy, to use the freshest possible local ingredients from small suppliers’ farming traditional British breeds, to delight and tantalise the taste buds and to have fun with the food he creates.
Simple food done well is one of life’s great joys and Nick creates plates of food to win people’s hearts not awards.
The Ryebeck’s menus reflect simple conversations between people; farmers, producers, our chefs, restaurant team and the diner – a conversation that draws pleasure from the journey from field to fork…
The best tasting, freshest food is local and seasonal. We want our guests to enjoy the changes in the seasons and what this bring to the table. The best local ingredients from the Lake District allow recipes to be simple and straightforward, the result is honest food, simply prepared.