The Ryebeck, Bowness-on-Windermere, has a new Head Chef in charge of the stoves…
Nick Edgar, is something of a modest family man who doesn’t like to be in the limelight too much, preferring to get on with the business of creating great food, but let’s get the accolades he’s achieved out of the way, so we can focus on where he’s at now…
Nick spent ten years at Le Manoir aux Quat'Saisons, where he worked his way up the ranks to become head chef, before moving to The Samling, where he attained one Michelin Star and was voted Cumbria Life Chef of the year 2017…
That’s enough about the past, let’s look to the future… Nick is firmly ensconced in the kitchens at the Ryebeck and has set about reinventing himself and the food he creates…
His food is totally different to anything that he’s created before, as he says himself: ‘’my new dishes are nostalgic classics, food that is close to my heart. Food that my mum cooked, and I ate growing up as a kid in Oxfordshire.’’
He left The Samling in late 2017 and took a year out to spend time with his young family and to refocus as a chef.
Now he’s back in his chef’s whites and as he says in his own words:
‘’I’ve reinvented myself, showing a maturity in my food. Along the way I’ve had to retrain myself, especially as I’ve never done this style of food before… I’ve set about teaching myself a totally new food style and it’s an exciting journey. I have a talented team in place and we can’t wait to see where we end up… this is a journey of discovery and one that I’m looking forward to sharing with the Ryebeck’s diners.’’
