ABOUT OUR CHEFS
Rachel Green is a true champion of traditional British, locally-grown produce. Her family have been farmers in Lincolnshire for 14 generations, so she understands the hard work and dedication that goes into each product. Rachel has flown the flag for home-grown, local food and drink throughout her career, which has taken her across the country as a chef, cookery teacher, food stylist and caterer. Rachel still resides in Lincolnshire, sharing her passion, recipes and cookery tips in magazines, on radio and on television.
Since beginning his career as a Chef at the age of 21, Ian Matfin has worked for some of the world’s most renowned chefs, including Gordon Ramsay, Raymond Blanc and Michael Caines, cooking at the likes of 21 Queen Street – Newcastle’s first Michelin Starred restaurant – Claridges Hotel in London and Abode in Manchester. Ian has now taken over the role of Head Chef at the New Inn, Great Limber, and is looking forward using the best local produce in his dishes.
With over 20 years’ experience in Michelin Starred restaurants, Stephen Bulmer is renowned for being one of the best cookery school tutors in Great Britain. Following his time as Chef Director at the Raymond Blanc Cookery School and at Brook Hall, Buckinghamshire, Stephen joined the Swinton Park Hotel in Ripon, North Yorkshire as Chef Director of the Swinton Park Cookery School. In his early career, Stephen competed in the national finals of Young Chef of the Year in 1992 and 1993, as well as the semi-finals of the Roux Brothers’ Scholarship competition.
Lee was raised in West Yorkshire and has lived in Wales and Dubai, before settling in Leyburn as Executive Chef of The Garden Rooms at Tennants Auction House. Throughout his career, Lee has trained with Simon Crannage from Swinton Park and has experience of cooking at one and two Michelin Star levels. Lee says his favourite food to cook is game, particularly grouse, but loves cooking with lesser known braised meats too.
Joel, who is from Northern Queensland, Australia, joined The Local Kitchen at Wetherby Food Festival after competing in Masterchef series 10. He has been cooking for around four years and now creates gourmet pies for bakeries and the public, as well as catering private dining and teaching cooking lessons. Joel says his cooking reflects how he is feeling at the time, and likes how expressive food is and what a good plate of food can do, especially when entertaining friends and family.