riginally from North Wales, Lucy has higher qualifications in patisserie and has worked in some of the finest kitchens in London, including La Gavroche and the Criterion and Quovardis for Marco Pierre White.

Lucy worked at Hotel du Vin, Winchester for four years before moving to Australia, where she took the role as Executive Pastry Chef for the Merivale Group, which comprises some of Sydney’s finest restaurants.

On her return to England she worked freelance whilst looking for and finding the perfect country Inn. Lucy is retiring from kitchen life to work in the front of house. This will bring new challenges – especially changing the barrels.