Who is chef Jamie Keeble on Great British Menu 2026?

Four regions down, four to go, and as Great British Menu 2026 continues on BBC Two and BBC iPlayer, we find out more about chef Jamie Keeble, who is competing in the North East heat.

Jamie Keeble is head chef at Mýse in Hovingham, North Yorkshire, one of the most talked-about modern British restaurants to open in recent years. The restaurant won its first Michelin star just seven months after opening, quickly establishing itself as a major new name on the UK dining scene.

Jamie leads the kitchen at Mýse with a style rooted in seasonality, nostalgia and the produce of Yorkshire.

Early career and cooking background

Born in Kent but raised in Sheffield, Jamie considers himself a Yorkshireman, and that connection to the region runs through his cooking.

His career has included time in some highly regarded kitchens, including Gareth Ward’s two-Michelin-starred Ynyshir, Lords of the Manor and The Wild Rabbit, where he developed both technical precision and a deeper understanding of the value of local suppliers, farmers and foragers.

Those experiences helped shape a cooking style that is both refined and grounded. Jamie has described his food as ‘refined grandma’ cooking, taking familiar, nostalgic ideas and elevating them through careful technique, excellent ingredients and a modern British lens.

Cooking at Mýse

At Mýse, Jamie works within a restaurant identity built around true Yorkshire hospitality and a strong sense of place.

Opened by Josh and Victoria Overington in 2023, Mýse was created to celebrate local British food, the surrounding countryside and the people who produce it. The restaurant’s tasting menu evolves with the seasons and draws on local artisans, farmers and producers across the region.

That philosophy is reflected in the kitchen Jamie now leads. Mýse’s approach combines traditional British cooking influences with a polished fine-dining style, while maintaining warmth and accessibility. With its open kitchen, close connection to local sourcing and emphasis on a shared guest experience, the restaurant has become known for food that feels both thoughtful and deeply personal.

Recognition and reputation

Mýse made an immediate impact after opening, earning a Michelin star within seven months. It was also ranked number 17 in the National Restaurant Awards, a sign of how quickly it captured attention within the industry.

As head chef, Jamie is now part of a restaurant that has become a serious force in Yorkshire and beyond. Working in a kitchen already recognised for its standards, ambition and identity, he brings his own perspective while continuing the produce-led, regionally focused approach that has defined Mýse from the start.