Michelin Green star chefs - Peter Neville, Homestead Kitchen

Peter Neville is the chef and co-owner of The Homestead Kitchen in Goathland, North Yorkshire.

Since opening in late 2021 with his partner, Cecily Fearnley, Peter has transformed an 18th-century farmhouse into a destination restaurant rooted in the rugged landscape of the North York Moors.

The restaurant was recognised by the Michelin Guide shortly after opening and, in 2025, received a Michelin Green Star for its commitment to sustainability and ethical sourcing.

Peter's career spans more than two decades in fine dining. He spent 12 years as chef-owner at the Pheasant Inn in Harome and trained in acclaimed kitchens including The Star Inn at Harome with Andrew Pern and Hibiscus with Claude Bosi. These formative years shaped his style of refined but unpretentious cooking, driven by bold flavours and classical technique.

At The Homestead Kitchen, menus are concise and seasonal, shaped by what’s grown, farmed and foraged locally. Dishes might include Staithes-smoked haddock, Moorland roe venison, Whitby crab, or Yorkshire

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rhubarb – all prepared with a “flavour-led farmhouse” ethos.

Everything, from sourdough to cultured butter, is made in-house and paired with herbs and vegetables from their own garden.

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The restaurant is immensely proud of its Michelin recognition.

A post on its website reads: "Having been a recommended restaurant in the prestigious Michelin Guide since February 2022, we were overjoyed to be awarded a green star in 2025.

"The Green Stars are awarded to restaurants at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.

"These restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments and are a source of inspiration both for keen foodies and the hospitality industry as a whole."