Ruth had a love of food from a young age and was always eager to help out in the kitchen. She began to grow fruit and vegetables in her parents’ back garden in North Yorkshire and from there her desire to be a chef flourished. She entered FutureChef, a competition for school children and made it to the national final held at Westminster Kingsway College in London.

At 16 she had applied to go to Westminster College, packed her bags and was on the train with high hopes of becoming a chef and honing her skills. After contacting one of the judges she had met at the competition, she secured a job and worked evenings and weekends alongside her course. She was accepted onto the Royal Academy of Culinary Arts Apprenticeship where she worked at The Ritz London to complete her training. She stayed at The Ritz for a further two years.

Career progression

Ruth then went on to do some stages around London, including at the then newly opened Core by Clare Smyth, before taking on a head chef position at Pomonas in Notting Hill. She was able to start exploring her own style and, for the first time, had complete autonomy with suppliers and provenance.

Pomonas closed at the beginning of lockdown and so, like many chefs, Ruth was left without her livelihood. She began making wellingtons, cheese and charcuterie and delivering them across London and beyond for people to enjoy at home.

As lockdown eased, Ruth secured a head chef position at The Princess of Shoreditch that quickly gained accolades including 3 AA Rosettes, inclusion in the Michelin Guide, Top 50 Gastro Newcomer of the Year, and ranked number 14 in Square Meal’s Top 100 Restaurants in London.

During this time, Ruth began working with BaxterStorey as a chef partner and enjoys working alongside their chefs to create memorable dining experiences, encouraging females within hospitality and supporting their fantastic work culture.

Return to Yorkshire

After a total of 12 years in London, Ruth made the decision to move back to North Yorkshire. Starting with a six-month residency at Swinton Estate, she gained invaluable knowledge from head gardener, Dame Susan, and also came away with a deeper understanding of British game from the estate’s 24,000 acres. While there, Swinton Estate was included in the Michelin Guide. Most recently, Ruth and her husband have opened Hansom Restaurant and Wine Bar in Bedale, North Yorkshire which is thriving.

Culinary influences

One dish from Ruth’s childhood that continues to influence her cooking today is lasagne. Her mum didn’t cook often. In fact, the only thing she would make was lasagne, but when she did, it was incredible. It would take all day but was definitely worth the wait. That experience taught Ruth to be patient in her cooking, especially with sauce making. It also instilled in her the importance of using good quality, fresh ingredients to make all the difference to the final product.

Staying inspired

Ruth stays inspired and continues to evolve as a chef by eating out as much as possible, both in the UK and further afield. This helps her stay inspired and experience new things. Instagram is also helpful, with chefs and restaurants sharing recipes and techniques she can access instantly. What Ruth loves most about being a chef is feeding people. When someone loves what she cooks, it’s the most satisfying thing in the world.

Competition motivation

Ruth was attracted to entering National Chef of the Year because she likes to compete to ensure she’s always progressing. As a restaurant owner and the only chef, it can sometimes get all-consuming, so it’s good to cook outside the restaurant and stay hungry to improve.

When Ruth found out she was a finalist, she felt relieved. It was a great feeling to know she was still in with a shot and would get to cook her menu for an incredible line-up of judges. Winning National Chef of the Year would be a huge achievement for Ruth. It’s something she has aspired to achieve since winning Young National Chef of the Year. It would be great to follow in the footsteps of others who have achieved both titles.

Overcoming challenges

The pandemic was a huge challenge for Ruth. She felt quite lost without the purpose of cooking for a restaurant full of people every day. During that time, she found new hobbies to keep herself occupied, which upon returning to work helped her create a better work-life balance and allowed her to perform at her best while at work.

Advice for aspiring chefs

Ruth’s advice to young chefs aspiring to reach this level is to work hard and ensure they find the right kitchen where they can thrive. She believes this will be different for everyone, and that’s okay. She also encourages networking and competing against peers. Above all, she believes in staying humble.

Life outside the kitchen

Ruth enjoys growing things, swimming, looking after her niece and nephews, walking the dog, eating out, and travelling.