Leah Stevenson returned North from her career in London in January 2007 to enter the family business bringing with her culinary skills and considerable experience. She has brought to us metropolitan pzazz and panache! Graduating from the University of Newcastle in 2004 with a First Class Honours Degree in Food Marketing Leah then went on to gain her diploma at Le Cordon Bleu, London. She was employed as a buyer of Pantry and Confectionery goods in the Harrods Food Hall and as Manager of the Rivington Deli, Shoreditch, a deli within The Caprice holdings group. Leah has now trained with Slattery's Manchester and has obtained John Slattery's Course Skill in Chocolate.
Leah is the Chef at Harrop Fold Farm and she is responsible for organising the culinary events Cookery demos, Foodie Breaks, Speciality Dinners and Lunches. All in all Leah is responsible for all food except the breakfasts! She offers lunches, picnics, traditional afternoon teas, dinners and hampers for all the guests in the B&B and self-catering holiday cottage at Harrop Fold Farm. She combines the established cuisine with new elements such as Simon Rimmer's and Mark Hix's ultra contemporary recipes. Leah wholly embraces the "Best of British" cooking philosophy with strong emphasis on local ingredients. She has a great advantage here as her father and various friends produce most of the meat she offers, the eggs are laid on the farm, and there is a well-established herb garden. She has identified an excellent supplier of fresh Cheshire vegetables and fruits in season.
Leah was shortlisted in June 2007 by VCC Annual Awards for Best Supporter of Local Produce. Leah is the future in our kitchens epitomising the pathway of the younger generation of chefs who are going to carry so much responsibility for the well being of our businesses.