Leigh Myres

Started cooking at the age of 15 at Paul heathcotes longridge restaurant 2 Michelin stars and 4 rosettes on a 3 year apprenticeship.

After completing his he moved to London for 6 months at the 3 Michelin star chez nico 90 park lane before moving back upto Lancashire to join northcote manor.

As Demi chef de partie moving to sous chef within 6 months. After 2 years decided to take a break out of michelin kitchens and help set up restaurants for various  company's one being the the park restaurant were he cooked and washed up on his own!

After only being open two weeks it was awarded two rosettes. After 6 months he got a phone call from Paul heathcote asking if he would like to come back as head chef to his flagship restaurant an offer he couldn't turn down.

In his two years there he attained the 3 rosettes and 1 michelin star as well as gaining 1 egon ronay star. Whilst at longridge he won the
prestigious acorn award given out every year to the top 30 in the industry under the age of 30.

Leigh moved over to Cheshire to the grosvenor pulford hotel and spa in 2006 as exec chef and quickly got made group exec chef over the four properties.