Paul Sanchez is Executive Chef at Fellpack and The Round in Keswick, both of which are a true celebration of Lake District adventuring, where great food and drink reward the intrepid. You’ll find familiar dishes and classic combinations to suit meat-lovers right through to the die-hard vegans, but each has its own innovative twist.
Richard is the Chef Patron at The Crown and Thistle in Rockcliffe just outside of Carlisle. He re-opened the country pub in June last year, with Jo and their team, many of whom worked together at The Queens in Warwick on Eden and previous to that, The Black Swan Inn, Culgaith. Richard has been a Chef for over 20 years, gaining most of his experience in the Lakes before becoming a Head Chef in 2006.
Gav Winder has been a chef since January 2001 and currently works as senior sous chef at The Halston, Carlisle. His role is predominantly in the function side of the business, but at times he can work in any of the three kitchens within the hotel. Gav has created a pasta-based dish which is inspired by some of the ingredients which will feature in next weeks Boxed Fresh box.