Before launching the restaurant in February, Ryan worked in positions at both the Michelin-starred Holbeck Ghyll and Restaurant Martin Wishart and more recently as head chef at the Cottage in the Wood at Whinlatter.

Essential ingredients: It has to be salt. You can find an alternative to pretty much any ingredient other than salt!

First kitchen worked in: The first kitchen I worked in was the Blacksmiths Arms at Broughton Mills near Broughton-in-Furness - my parents’ pub.

First dish I prepared: It is so long ago since I prepared my first dish that I can barely remember. But I do remember the first dish I ever created myself and this was a rabbit and wild garlic lasagne. We put it on as a special and it sold out. I was a very chuffed at a mere 16 years old!

Signature dish: I am most known for serving Herdwick Hogget. It is easily the most popular dish sold in the restaurant and we have even had customers travel all the way from London just to eat it. However, the dish I am most proud of is my turbot with pigs’ trotters, pickled cockles and sea herbs from Roa.

Food philosophy: The philosophy behind the restaurant is 'Food inspired by Cumbria'. This doesn't mean that everything we serve is sourced in Cumbria (although the majority of it is), but the dishes are created to reflect the Cumbrian landscape, its people and its history.

We work seasonally and very closely with our suppliers. We have built personal relationships with farmers, fishermen, veg growers and cheese makers, and where possible, source directly from them.

Biggest kitchen disaster: Where do I start?! The three times I have stabbed myself, the time I fell over carrying two perfect plates of food to the pass at Holbeck Ghyll and the time I made a very expensive blender explode, covering the whole kitchen in hot garlic soup.

Luckily none of these disasters have affected the customers in the restaurant, and luckily I have only had to go to hospital once!

My favourite chef: Michelle who is my Assistant Chef because without her I would be in trouble!

My biggest influence: My Dad, without whom I would not be a chef today.

My favourite meal: Sunday afternoon roast chicken with coleslaw, crusty baguette and some boiled potatoes with the family.