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About
Leah
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.
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