Our resident chefs...

Ryan Blackburn

Ryan was born in Cumbria in 1980 and has worked in the hospitality trade all his life.

His career began at an early age in their family business, the Blacksmiths Arms at Broughton Mills, working alongside his father who is also a chef. When the family sold the business Ryan spent one year working at the Angel at Hetton, Yorkshire, followed by two years at the Michelin starred Holbeck Ghyll just outside Ambleside. He comes to us after spending three years producing modern British food using cutting edge and classical skills in one of the highest rated restaurants in the UK, Martin Wishart, Edinburgh.

It was during his time in Edinburgh that Ryan began his move into food demonstrating when he was promoted to head chef of Cook School by Martin Wishart which saw him go on to do cookery demonstrations at several large events including the BBC Good Food Show, Scotland. Upon relocating back to the Lake District Ryan has come to join us here at LucyCooks where he will be able to pass on his passion for cooking and his love of Cumbrian produce.

When not at work Ryan enjoys hill walking, fishing and reading.

Janet Garlick

For those of you who've visited Lucy's on a plate, you'll know Janet as 'Queen of the Desserts'. Janet has been instrumental in developing Lucy's range of puddings. Since 2006 she has been Head of the BBC Department (that's Bread, Bakes and Cakes for those in the know). She's masterminded many of the gluten free puddings as well as the sweet stuff in general that Lucy's is famous for. Lucy's on a Plate has just been named 'Best place to eat dessert outside of London' by the Remy Martin awards... which is in no small part due to Janet's talent. We're very lucky to have Janet here at LucyCooks, now sharing her knowledge and skills with anyone who wants to create fabulous baking.

TBestwick

Tim Bestwick

Tim was born in north Staffordshire in 1981, where his love of cooking and good food was installed into him from his family.

Tim took his first steps on the catering road at the Ash Bank hotel in Stoke-on-Trent where he did two weeks work experience – four years later he left the Ash Bank to attend university to study International hospitality management with culinary arts. During his studies, he worked at several restaurants within Manchester city and also did a years internship in the kitchens of the Marriott Marquis in Cleveland USA.

After finishing university Tim moved to Tokyo, Japan where he taught English and cookery for four years. After returning to England he went to work at his family’s pub – The Holly Bush back in Stoke which helped to re-inspire his love of traditional English food and English Real Ales. He recently moved to the Lake District with his girlfriend to join LucyCooks where he hopes to pass on his passion for food and drink.

Paul Johnson

Paul Johnson

Paul was born in Bishop Auckland in 1974 and his love of cooking was instilled in him from an early age when, as a child he spent many hours cooking with his grandmother.

Paul attended the Princess Royal Catering College in Chelmsford and spent 2 years in an apprenticeship in local Essex restaurants before moving to the Lake District to work at Whitecross Bay. After four happy seasons Paul was lucky enough to be accepted as Chef de Partie at The Cragwood Country House Hotel, working for the management development company Impact.

The Cragwood gave Paul free rein to develop his skills in the kitchen using as many culinary and scientific methods as time will allow. It's actually rumoured that Paul gave Heston Blumenthal the idea of using liquid nitrogen to fast freeze food when creating delicious desserts. 11 years later Paul launched his career in demonstration: his love of food and the use of local produce combine to make him a truly inspiring chef.

Guest chefs...

Miss Marples

Yvonne has been a guest chef here at LucyCooks since 2008. She is truly passionate about all things Aga and refuses to feed an Aga with anything but the very best ingredients. Yvonne describes her experience in her own words... “I was more than delighted to be asked by LucyCooks to head their Aga days. On leaving school I took a 3 year Home Economy and Fine Art Cookery degree in Gloucestershire. Qualifying, I headed off south to London - enjoying ten years in the City cooking bankers' lunches and having a thoroughly jolly time!! Needing a break from the city, I took a job cooking for a stalking party on the west coast of Scotland for two weeks. I came home in love with Scotland and one of the party!! Living in Cumbria for the last twenty years with my husband, daughter, two terriers and a wide ranch of poultry I have become a very satisfied housewife. The Aga has become an essential part of this happiness and I now enjoy cooking board room luncheon and private dinner parties. I am so delighted to join the team at LucyCooks and share my experience with you.”

Dale Blacow

Dale joined the Lucy's team in 2002 as Head Chef of Lucy's on a Plate, later becoming Executive Head Chef of Lucy's of Ambleside as a whole. Dale was Head Chef at LucyCooks from its beginnings in 2006 until 2010 when he moved back into a restaurant kitchen as Head Chef at the Hillthwaite Hotel, Windermere. Although Dale is sadly missed here at Lucy's we are delighted he is able to make guest chef appearances here at LucyCooks.

Clippy

Clippy (aka Michelle McKenna)

Clippy is the founder of Clippy's Apple Preserves, a unique awarding winning brand dedicated to British apple heritage. Each jam, jelly and chutney was developed in her kitchen and all products are handmade. Stockists include Harvey Nichols, John Lewis, the National Trust, EH Booths and - of course - Lucy's Specialist Grocers. Over the last 15 years Clippy has travelled across the globe, savouring the culinary delights of diverse cultures; from crocodile to shrimp burgers; from apple butter to green figs picked from Atlantic clifftops; from bohemian cafes in Brussels to camping under the stars in France. These memories have inspired Clippy’s taste buds to build the unique repertoire of flavour combinations for Clippy’s Apples. Clippy's journey started as a contestant on the BBC 'Master Chef Goes Large' series. Since then, she has demonstrated her prowess by appearing on numerous TV and radio shows and conducting workshops at fine-food festivals and stockist events. Clippy can preserve anything from apples to cauliflowers and if you stay still for long enough, she will 'preserve' you!!

Lisa Smith

From a career spanning product design, art psychotherapy and teaching, Lisa has always had a creative instinct and the desire to communicate. After relocating to the Lake District with her family she was able to apply her creativity when she joined the Lucy’s team and set up the successful gluten free kitchen, creating and experimenting to produce fantastic cakes and bakes. From this, Lisa was inspired to set up her own business, “Ginger Bakers”, in 2006, producing fabulous cakes for prominent local retailers. Lisa has been pleased to maintain her association with Lucy’s, teaching at Lucy Cooks from its launch and continuing to produce stunning wedding and celebration cakes.