The Ryebeck, Bowness-on-Windermere, has appointed a new head chef to run the kitchen.
Nick Edgar has joined the 2 AA Rosette restaurant at the hotel, part of Wildsmith Hotels, following on from his most recent role with The Samling which he left in late 2017.
During his time there he attained a Michelin Star in 2013 and was voted Cumbria Life Chef of the Year 2017.
Prior to this, he spent 10 years at Le Manoir aux Quat’Saisons, where he worked his way up through the ranks to head chef.
Edgar left The Samling last year to spend time with his young family and refocus as a chef.
Edgar comments: ‘’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’ve set about teaching myself a totally new food style and it’s an exciting journey. I have a talented team in place and we can’t wait to see where we end up… this is a journey of discovery and one that I’m looking forward to sharing with the Ryebeck’s diners.’’
The Ryebeck is a three-star, 26-bedroom hotel in Cumbria, part of the Wildsmiths Hotels, headed up by Andrew Wildsmith. The portfolio also includes Forest Side and Hipping Hall.