Sam Miller announced as Chef Director for Michelin-starred Cottage in the Wood

The Staff Canteen

Editor

Newly appointed Chef Director Sam Miller is expected to bring Nordic influences to his new role

The new chef at Lake District Michelin-Star restaurant with rooms The Cottage in the Wood will bring his experience of working in some of Europe’s most influential restaurants to the fore in his new role.

Following his recent unveiling as Chef Director, Sam said: “It's good to be joining such an established restaurant with a strong reputation and in such a beautiful location.”

He continued: “I share Kath and Liam's passion for Cumbria and the north of England, and undertaking our work in a way that shows consideration for the environment and our surroundings. This will be expressed in my cooking, along with a focus on seasonality and quality of ingredients”.

Former noma alumni

Sam spent four years as Executive Sous Chef at the world-famous Noma in Copenhagen, as right-hand man in the kitchen to legendary chef-owner Rene Redzepi. During this time Noma was named the World’s Best Restaurant four times. He then went on to open his own restaurant, Silvereye, in Australia in 2015.

The Cottage in the Wood’s Liam Berney said: “To have recruited such a talented chef as Sam Miller has created an enormous buzz around The Cottage and we are looking forward to the exciting changes he will bring."

The 40-year-old Yorkshireman took up his new role at the unique restaurant 1,000ft up in Whinlatter Forest near Keswick, in Cumbria, this month. He replaces Ben Wilkinson, who has moved on to a new Head Chef role at South Lodge country hotel and spa in Sussex, along with his partner and front of house manager Monika Zurawska.

Commenting on Sam’s predecessors, the restaurant said: “Ben and Monika joined us in 2017 and during that time we have achieved so much - a first Michelin star in 2019, the UK’s Top 100 Restaurants list and Top 50 Boutique Hotels in 2021, Restaurant of the Year at the Cumbria Food Awards, and the Taste Cumbria award at the Cumbria Tourism Awards. They have our gratitude for all they have achieved with us, and all our best wishes for the future.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.