Growing up in a family of butchers and grocers that talked about food from when I was very young, I realised early that food and where it came from was very important. Weighing cheese and other goods at the grocer’s shop was my idea of a treat – to this day I can wrap anything in wax paper and string and make a paper cone for dry ingredients! I was often found watching the butcher cut up carcasses that were way bigger than me, and could not wait to help – but I’m ashamed to say I still can’t use a cleaver! “Lightning” was my nickname at the butchers (because it never strikes in the same place twice….!)

A mixture of dyslexia and hatred of school was the beginning of my career path. Practical over academic was the only option, much to the disappointment of one parent, and the excitement of the other. The best thing I ever did was fail A ‘Levels! I was sent to Eggleston Hall in Teesdale where – amidst a great deal of fun, and a lot of hard work – I achieved The Cordon Bleu Diploma, a dressmaking certificate, and typing & shorthand qualifications. I loved every second and didn’t ever want to leave (something to do with a very good looking Irish fishing instructor and a lot of invites to Catterick Officers Mess!) After the second year of teaching at the college, I was offered a job in the Director’s dining room at Saab Scania in Sweden. Stockton to Stockholm, and I’ve never looked back.

Fast forward a few years and I arrived at the prestigious Swinton Cookery School where I had the pleasure of 13 years working with the world-renowned British chef (and now author), Rosemary Shrager. I would hold Rosemary as my personal food hero, though one of many (it feels treacherous to name just the one!). She has always been so supportive of my work and career.

Since settling in Yorkshire, it’s very much the county and its folk that makes me feel proud. The way the people work together to support each other. The independent food and drink community, passionate about joining forces to share the amazing artisanal food and drink the county has to offer. You just don’t seem to experience that fierce alliance outside of Yorkshire, it seems.

At The Cook’s Place, food preparation is my passion: where it comes from, how it is produced, and how it can be used to avoid waste is very important to me. Having eating out as my hobby is sometimes expensive, but sometimes it has resulted in a job! “Shy kids get nowt”/ if you don’t ask you don’t get”. Who knows what the future holds – but it’s bound to be an adventure!

Lee developed a passion for cooking whilst travelling, and became Head Chef overseeing a new venture at Swinton Park Hotel. As a health and fitness expert with a Masterchef Finalist title – and credit for many recipes in his current job, we are always thrilled to hand over The Cook’s Place to him and watch as our guests enjoy his food and stories.

Like all the chefs we invite, Lee will use local produce to create mouth-watering dishes that you can watch being created, whilst sipping a glass of something lovely!

As an award-winning chef, Bruce champions honest flavours and the simple joy of great produce.
After developing his craft in some of the region’s most respected kitchens, including The Angel at Hetton and Northcote Manor, he’s stayed true to what matters most: exceptional local ingredients, real provenance, and the people who make it all possible.

His close relationships with farmers and makers inspire vibrant, seasonal menus, and he’s never shy about shouting out the suppliers behind them and celebrating their stories. Bruce’s passion for great seasonal food shines through, offering an experience that highlights the season, the ingredients, and the thought behind every dish.

Harvey Maher is a York based street food specialist and private chef, serving up his unique style of Yorkshire cooking meets Asian fusion, made with love and local ingredients.

“I’m Harvey Maher—a chef with a real passion for seasonal, locally sourced food, preserving, and foraging. I run Fifth Flavour, a street food trailer where I get to bring all those things together. For me, it’s all about creating bold, honest food that reflects what’s growing around us and what’s in season. Whether it’s something pickled, wild, or slow-cooked, I want every dish to tell a story.”

Piers Edsall is the vartist-blacksmith behind Environmental Art Ltd, based in the historic market town of Malton, North Yorkshire. Blending traditional forging techniques with contemporary design, Edsall specializes in creating bespoke architectural ironwork and large-scale public sculptures that harmonize with their natural surroundings.

His work is characterized by a deep respect for the raw integrity of metal, often transforming industrial materials into organic, fluid forms that serve both functional and aesthetic purposes. Whether crafting intricate gates for private estates or landmark installations for community spaces, Edsall remains dedicated to the “honest” craft of blacksmithing, ensuring that every hammer blow contributes to the lasting heritage of British craftsmanship.