Former Michelin-starred Samling chef Nick Edgar joins the Ryebeck

Former Michelin-starred chef Nick Edgar has joined the Ryebeck in Bowness-on-Windermere as head chef.

Edgar joins the two-AA-rosette Cumbria restaurant and three-AA-star, 26-bedroom hotel having achieved a Michelin star at the Samling hotel in Windermere in 2013. He left the hotel in late 2017 and took a year out to spend time with his young family and refocus as a chef.

Edgar spent 10 years at Belmond Le Manoir aux Quat'Saisons in Great Milton, Oxfordshire, where he worked his way up the ranks to become head chef before moving to the Samling.

He said: "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.

"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."

His menus include starters such as crab and scallop ravioli with a crab bisque, aromatic oil and pak choi; mains such as pan-fried sea bream with spiced tomato couscous, baba ganoush and a tomato dressing; and desserts like warm chocolate tart with passion fruit and mango sorbet and salted caramel sauce.

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