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FREE DELIVERY WHEN YOU SPEND OVER £50
FREE DELIVERY WHEN YOU SPEND OVER £50
Meat the Chef: Greg Lewis is our development/consultant chef is helping us to expand our range. He combines new products, with fantastic recipes. You will find him at our newly unveiled development and events kitchen at Method. He is on hand daily to assist our trade customers with menu development. His passion for cooking will become evident as we grow the recipe side for our private and online retail customers.
Greg has had the chef’s bug ever since he began his working career, having started as a bakery assistant in his home town in New Zealand. He then progressed to cooking for athletes at the Sydney Olympics. Greg moved to the UK and worked under Jeff Baker at Pool Court (England’s only inner city Michelin starred restaurant outside of London at the time). He has certainly got a wealth of experience & knowledge within the industry. We have worked with Greg during his successful career at restaurants in Leeds over the last 17 years.
Like most, Greg realised that life was too short to not do the things you love and to spend time with those that mattered the most to him. With a passion for food and a desire to achieve the perfect work life balance, Greg decided that this exciting new opportunity at Sykes House Farm was the right move for him.
We are delighted to have Greg onboard and are extremely excited for our future plans with him… keep your eyes peeled and maybe you will get to Meat The Chef!
For any menu advice or if you have a Chef question please don’t hesitate to call or email Greg.
chef@sykeshousefarm.co.uk
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