Our talented team of chefs are continually developing our menus, using the finest produce, sourced locally and showcased in our various outlets.
David Haynes - Head Chef
David studied for 3 years at the Birmingham College of Food obtaining an HND in Professional Culinary Arts Management and gained experience in hotels such as the Hyatt Regency Birmingham, the iconic Park Hyatt Sydney and Lovelady Shield Country House Hotel where he achieved a 2 AA rosette accolade. After gaining experience as a cookery school tutor at Betty’s Cookery School and honing his skills as the catering development chef at Betty’s Café Tea Rooms, David now leads the team in Castle Howard's kitchens.
Vanessa Wade - Pastry Chef
Vanessa graduated from the Culinary Institute of America before going on to work at Gramercy Tavern in Manhattan, Le Cirque in Maddison Avenue and Gordon Ramsay’s The London in New York. After time in South Africa, Vanessa joined Betty’s Café Tea Room as Head Pastry Chef before moving to Castle Howard.
Matt Meek - Sous Chef
Matt started his career at the Churchill Hotel in York before moving to Scotland to work at the Swallow Hotel in Dundee gaining a SNVQ in catering. He then moved to the Fairmont, a 5* hotel and golf resort in St Andrews. Matt went on to become Head Chef at The Durham Ox, Crayke before joining Castle Howard.