Who is chef Ryan McVay 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 Ryan McVay, who is competing in the North East heat.

Ryan McVay is founder and head chef of The Calabash Tree in Sunderland, the city’s first dedicated Trinidad & Tobago restaurant. A former firefighter turned chef, Ryan has become known for bringing the bold, vibrant flavours of his heritage to the North East, building a strong following through street food, pop-ups and restaurant dining.

Early career and cooking background

Born in Washington, Ryan’s passion for food was shaped by his dual heritage and family background. His mother is Trinidadian, while his father was an English classically trained chef and catering lecturer, giving Ryan an early connection to both Caribbean food and professional cookery.

Before moving into hospitality full-time, Ryan spent 14 years in the fire service. A career-ending injury ultimately pushed him to focus fully on cooking, turning a long-held passion into a profession. That decision marked the beginning of a new chapter, one that allowed him to bring the food of his heritage to a much wider audience.

Building The Calabash Tree

Ryan launched The Calabash Tree after spotting a gap in the market at a street food event in 2015. Inspired to showcase the rich culinary traditions of Trinidad and Tobago, he named the business after the calabash tree, native to the Caribbean.

He built the brand through street food events, pop-ups and a hugely popular lockdown weekend menu, developing a reputation for authentic Caribbean dishes made with spices imported directly from the Caribbean. Alongside The Calabash Tree, Ryan also created Cove Caribbean, a sister concept offering a fusion menu with Caribbean influence.

Recognition and reputation

In 2024, Ryan opened his first sit-in restaurant at Sheepfolds Stables in Sunderland, bringing The Calabash Tree into a permanent home and giving diners a dedicated space to experience his signature Trinidadian dishes.

His impact on the Northern food scene has been increasingly recognised. In 2025, Ryan was named a finalist in the Be Inclusive Hospitality Awards in the Caribbean food category, reflecting the growing profile of both his restaurant and his contribution to regional dining.