A food visionary, James’ success has come on the back of hard work, raw talent and a stubbornness to succeed and be the very best he can.
Highly competitive, he is driven by a desire to outdo himself every time he goes into the kitchen, and is continually striving to be different and more creative.
A self-taught chef, he only opened The Raby Hunt – his first ever restaurant – in 2009. Just three years later his modern, unfussy and unique food (artichoke with offal and perigord truffle, and black olive, chocolate and sheep’s yoghurt, are just two examples from the tasting menu) had attracted the attention of Michelin, which awarded The Raby Hunt its first star.
James was immediately hailed a shining new culinary light of his generation; a chef of which great things were expected in the years to come.
He has not disappointed.
In October 2016, this exciting and ambitious chef took The Raby Hunt to even greater gastronomic glory when it was announced that a second Michelin star was winging its way to Summerhouse – the first time a North East restaurant had ever been honoured in this way.
The 2017 Good Food Guide Chef of the Year, James sums up his culinary philosophy in just five words: “Taste everything – keep it simple.”