Ryan Simpson - Trotman
Ryan was born and raised in the small market town of Bulkington, in the county of Warwickshire. He later moved to Nuneaton along with his mum, dad and younger brother Callum. Ryan has always enjoyed food, in his youth he would make for tea at least once a week “Burnt Toast with Baked Beans”, enjoyed by all but loved by the few.
Ryan was all set up for a career designing concept cars, with an apprenticeship set up at Jaguar. But with a summer spent in France helping his auntie set up a chalet his mind was changed. The food, the lifestyle and the odd drop of wine all worked their magic on Ryan and a new passion was born. His parents spent two weeks in Ibiza and while away his grandparents enrolled him into college and so it all began.
After a year training at North Warwickshire and Hinkley College an opportunity sprung up to complete chef college in Roanne, France. Ryan jumped at the opportunity and at the ripe young age of 17 he was off. What was supposed to be 2 years in France turned out to be almost 6.
Ryan’s time in France was very fruitful and the experience he gained was second to none. His first Michelin kitchen was the 3 star establishment Le Maison Troisgros. Here Ryan learnt how to cook from the heart, infuse unusual food combinations and most importantly the art of discipline within the kitchen. This was a great foundation for young Ryan as he then moved to Paris and entered the kitchen of Pierre Gagnaire and Guy Savoy.
Now fluent in French and with experience in one 3 star French kitchen, Ryan loved every minute of his time in these grand kitchens.
“Fat is flavour and salt is your friend.”
Working for Pierre Gagnaire gave him the opportunity to move back to the UK and he entered the kitchens of Sketch, London. After a few years in London Ryan opted for a quieter life and took on the role as sous chef for Simon Hulstone at The Elephant Restaurant, Torquay. Ryan was part of the team that helped the restaurant retain 1 Michelin star and gain 3AA rosettes.
Whilst in Devon, Ryan met Liam and knew from that moment on they were going to climb the culinary ladder together. Ryan’s next role was to head up a team, at The Goose Restaurant, Britwell Salome in Oxfordshire. Within 18 months, he had won 1 Michelin Star, 2AA Rosettes, awarded a cooking score of 5/10 in The Good Food Guide and was named as the Up and Coming Chef of the Year.
In 2010 Ryan and Liam decided to start their own business and Orwells Restaurant was born. Since May 2010 Orwells has been recognised in many of the major guide achieving 4AA Rosettes a cooking score of 7/10 in The Good Food Guide and Orwells is included in the UK Top 50.
Ryan loves sea fishing, foraging and mountain biking whenever he has a spare moment from running Orwells.
Liam Simpson - Trotman
Born and bred in Liverpool, a proud scouser and for all who want to know…..it’s blue through and through.
Liam was always interested in food as a young lad, from nosing around to see what his grandma had bubbling away on the stove to what new fruits and veggies his dad would bring home from the market. Liam enrolled into Liverpool Community College at 16 and loved every single second of his time there. Whilst at college he worked at 60 Hope Street, which at the time was 3AA rosettes and the best the city of Liverpool had to offer in the way of culinary experiences. Liam was there for 2 years before an opportunity to work at the prestigious Bovey Castle came his way.
Liam loved his time in Devon, the freedom of the countryside played a huge part in his creativity. It was here he learnt how to organise a kitchen brigade and how a kitchen garden runs. This was fundamental for the future of his career which he did not realise at the time.
After meeting Ryan whilst both working in Devon, he knew they were going to spend the rest of their days together. So when asked to be Ryan’s sous chef for the next step in life, the circle was complete.
The Goose Restaurant was a challenge, physically, mentally and emotionally. The rewards outweighed everything when the Michelin star was awarded on 15th January, Ryan’s birthday.
Orwells was the next chapter where Liam came into his own, “The Organiser of Orwells”. Liam is responsible for the growing of the vegetables at Orwells and also the running of the apiary. Who would have thought a city kid would be at home in the Oxfordshire countryside, getting his hands dirty and tending the five hives we have.
“It’s never a mistake, it’s just another way of doing things”