Trained at Cambridge Regional College, Byron built a versatile foundation across some of Cambridge’s historic university colleges and top dining spots, including Alimentum. He is currently executive chef for Mark Poynton at Ancient Shepherds, where he continues to develop his own style while learning from those around him.
Mentors and Influences
Mentored by key industry figures including Hans Schweitzer and Mark Poynton, Byron also cites his college lecturer Robert Lipman and catering manager Lee Corke as key influences on him. He says that all four have helped shape his standards, discipline and ambition as a chef.
His career has also seen him spending seven grouse seasons as a private chef at the Wemmergill Estate, which he describes as a fantastic experience that shaped his approach to seasonal cooking.
Culinary Approach
Byron’s culinary approach centres on exceptional local produce, constant curiosity and a love of competitive cooking. He frequently finds inspiration in his suppliers and the quality of their produce but also enjoys reading and eating out to help him continue to evolve and push his food forward.
He says the creativity and the competitive side of cooking is what he enjoys most, alongside the opportunity to make guests happy. This combination is what motivates him and drives him towards continuous improvement.
Shaped by Challenges
Byron feels his biggest challenges have been the moments that pushed him outside of his comfort zone, such as taking on greater responsibility, leading teams and entering competitive environments, with each one of these helping to shape who he is today.
Life outside the Kitchen
Understanding the need for chefs to be able to switch off and recharge, outside of the kitchen Byron likes to relax with travelling and eating out as well as staying active by playing football and padel.
Looking to the Final
Encouraged by his mentors to step up to National Chef of the Year for the very first time, he enters the final eager to put his skills and creativity to the test.