Having made history as the first female to take the Young National Chef of the Year title in 2016, Ruth has continuously pushed boundaries, from training at Westminster Kingsway College and The Ritz to navigating the commercial and culinary balance of opening her own successful restaurant.
Culinary Journey
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 and from there her desire to be a chef flourished. After graduating Westminster Kingsway College, she was soon accepted onto the Royal Academy of Culinary Arts Apprenticeship where she worked at The Ritz London to complete her training, spending five years there in total.
After leaving The Ritz, Ruth went on to several 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. Pomonas closed at the beginning of lockdown, but Ruth found a way to adapt to the challenging circumstances and continue to share her food with people. She began making wellingtons, cheese and charcuterie and delivering them across London and beyond for people to enjoy at home. As lockdown eased, she secured a head chef position at The Princess of Shoreditch that quickly gained accolades including, 3 AA Rosettes and inclusion in the Michelin Guide.
A New Venture at Home
After a total of 12 years in London, Ruth made the decision to move back to North Yorkshire. She began her new life back home by gaining valuable experience with a six-month residency at Swinton Estate, before taking the leap and launching her own venture, Hansom Restaurant. She describes this experience as a huge learning curve, showing her the importance of looking after her team, balancing that with the standards they want to meet, whilst ensuring the business is profitable.
Inspiration and Motivation
Ruth is inspired and motivated by the passionate producers she meets, a love of travelling and eating out, spending time with other chefs and ultimately, bringing pure joy to her diners. Making people happy is one of her key priorities as a chef, she believes having the opportunity to give people joy through food is something very special.
When she’s not busy with her restaurant, Ruth enjoys walking her dog and keeping active with swimming and pilates. She’s also passionate about entering competitions and would advise other chefs this can be a great way to improve, learn and make friends for life. Being solo in the kitchen Ruth feels it’s particularly important that she makes time to push herself to learn new skills and cook with her peers.
Focus on The Finals
A former winner of the BBC’s Million Pound Menu and a finalist in the Great British Menu, Ruth is no stranger to competition success and claimed third place in last year’s NCOTY final. She returns to the competition this year determined to go all the way and become the first female chef to hold the National Chef of the Year title.