THE CHEF

Our chef, Duncan, was born and bred locally in Cumbria. He discovered his passion for cooking whilst still at school and working at the infamous 'Porthole' in Bowness-on-Windermere.

He went on to train at the Michelin Starred 'Sharrow Bay' on Ullswater and then went on to work with Albert Roux at 'The Grande' in Amsterdam and New York.

To further his career in fine dining, Duncan moved to Glasgow and worked with former Head Chef of 'Le Gavroche', Brian Maule at his restaurant 'Le Chardon D'Or'. It was here Duncan met his future wife Heather. After becoming a father, he decided to return to his roots and join his parents in their new venture 'The Wolfhouse'.