Who is chef Weike Zhao 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 Weike Zhao, who is competing in the North East heat.

Weike Zhao is head chef at Wood Hall Hotel & Spa in Wetherby, where she has led the 2-AA Rosette restaurant since June 2022.

Originally from China, Weike has built a style of cooking that brings together seasonal British produce and modern Asian influences, combining Yorkshire ingredients with bold, vibrant flavours.

Early career and cooking background

Weike’s culinary journey began in Melbourne, Australia, where she moved in 2008. There, she completed a two-year commercial culinary course while working across restaurants and catering establishments, gaining hands-on experience in a range of professional kitchens.

Alongside her culinary training, she also completed a BA in Hotel Management, helping to shape the wider hospitality understanding that underpins her approach today.

That combination of practical kitchen experience and broader operational knowledge has contributed to a cooking style that is both disciplined and internationally influenced.

Cooking at Wood Hall Hotel & Spa

Since relocating to the UK, Weike has established herself as a respected figure in the Yorkshire hospitality scene.

At Wood Hall Hotel & Spa, she leads a team focused on sustainability, seasonality and quality, creating menus that reflect both the local landscape and her own heritage.

Her food brings together the best of Yorkshire produce with modern Asian touches, resulting in dishes that balance refinement with bold flavour.

That approach gives the restaurant a distinctive identity, rooted in place while also drawing on the wider influences that have shaped Weike’s career.

Recognition and reputation

As head chef at Wood Hall Hotel & Spa, Weike oversees the hotel’s 2-AA Rosette restaurant, maintaining standards that have helped strengthen its reputation within the region.

Her leadership in the kitchen reflects a commitment to consistency, creativity and a produce-led philosophy.

With an international background and a clear point of view on flavour, seasonality and provenance, Weike brings a perspective to the North East heat that is both distinctive and grounded in the strengths of Yorkshire hospitality.