Experience bespoke dining cooked exclusively for you by Chef Ryan Cross 

And receive 10% off when you quote BN1 Magazine

Ryan honed his skill set and experience in kitchens of high end fine dining restaurants across the north east. These included the acclaimed Fisherman’s Lodge Jesmond Dene, Louis in Jesmond, and Pan Haggerty in Newcastle City Centre.

Moving to the south coast in 2018, Cross consulted on three new venue openings which became some of Brighton’s most loved brunch spots. Now he is the development chef for Trading Post Coffee Roasters and a private chef. 

Cross has an in-depth knowledge of food, paired with the expertise of creating and planning new food concepts in which you can enjoy from your own home or events. Whether it be a romantic night in a cosy airbnb, canapé evening, big birthday celebrations, or any other large function, booking Cross is certainly the way to send your taste buds on a wild adventure. 

Starting from the beginning, what made you get into cooking and encouraged you to become a chef? 

Like many people, I fell into the industry by chance. I met and worked with some very amazing and highly acclaimed chefs. I ate incredible food, worked along the way, and before I knew it had turned cooking into a career.

How would you describe your cooking style? Do you have any core inspirations? 

I would say my cooking style is modern European with lots of classic French and British methods. There is lots of modern inspiration coming from so many different avenues. I take inspiration from every venue I eat at, and chefs I get the opportunity to meet.

My main ethos, after coming away from fine dining venues, is to produce honest, humble food that will take your taste buds on a wild adventure; “time to retire the tweezers.” I use local and sustainable ingredients to create a unique dining experience.

You are currently offering a private dining service. Can you give us a brief introduction to what this experience looks like? 

It’s 100% bespoke packages tailored to guests needs, expectations and what experience they want from it. I can create something totally informal and relaxed, or fine dining with white cloth and table settings. Any package is certainly an experience for all. 

What courses or dishes do you serve? 

I can do a three, five, or eight course menu. I also offer a Tasting Menu, interactive cooking classes, an evening BBQ, afternoon tea, Brunch or can cater to a Picnic in the Park if you desire.

Can guests also request particular dishes? 

This is the biggest drive and push for the type of private dining I do. It’s 100% what the customer wants from multiple courses with wine pairing to the garnish & finishing touches. I am completely flexible to what type of dining you may need, or would like to experience. 

Are you working on any other projects or jobs at the minute? 

There is always something in the pipeline, I get to work with lots of exciting venues. I can’t give too much away right now, however the best way to keep up to date with this would be to follow me on socials @chefryancross.

What advice would you give to someone who would like to get into cooking? 

Being a chef is not for everyone; it takes grit and focus. Like a lot of other art forms, it takes time to really perfect your craft. I would advise to be a sponge: take notes on anything and everything because it’s all useful information. Try not to think about the cost of dining, but immerse yourself in the varied culture and environments that hospitality has to offer 

Where can we find out more about you and book a private dining experience?

www.chefryancross.co.uk or DM me on socials Instagram/Facebook/Twitter @chefryancross Mention BN1 September for an exclusive 10% discount.

https://www.bn1magazine.co.uk/cook-to-impress-with-these-recipes-from-chef-ryan-cross/

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