Head Chef Robert Ryan at Macdonald Swan Hotel in Grasmere has an
unsurpassed reputation for good, hearty food made from the highest
Rob has brought a mouth-watering taste of Cumbria back to the
hotel menus. His mouth-watering seasonal menus are designed
using locally-sourced produce where possible including classic
Cumberland sausage, Lakeland cheeses, Hawkshead trout and Morecambe
Originally from Liverpool and having worked in the industry for
over 27 years, Rob was classically French trained, then moved to
Cumbria to expand his knowledge under renowned local chef Mike
Fowler at Neatherwood Hall.
After nine successful years Rob moved back to Liverpool to carry
on learning in the high-end restaurants and hotels in the city -
but when he was given the chance to move back to Cumbria and as
Head Chef at Macdonald Swan Hotel he jumped at the chance.
His dedication and talent has paid off - awarded an AA Rosette
in 2010, Rob has continued to produce great food year after year,
reaching the final of Small Hotel of the Year in the Cumbrian
Tourism in 2011.
Rob selects suppliers carefully to ensure that the finest
possible produce is used at all times, including beef from Scotbeef
- suppliers to M&S - and Yew Tree Dairy for milk. He uses
only free-range eggs, and the group has been given the Good Egg
award in 2013 and presented with the trophy for Best Breakfast at
the Menu Innovation and Design Awards (MIDAS).
Rob's proud ambition is to gain another rosette and to continue
to produce good, honest, hearty food with no fussiness - it's a
recipe guaranteed to delight his guests.