Chris Leach

Growing up in Colwyn Bay, North Wales, Chris always had fond memories of his time spent with his family, enjoying his mum’s home cooked and hearty seasonal meals. In 2003 Chris studied illustration at Manchester Metropolitan University, and working in the local deli where he gained his first experience in the food industry. In 2008, Chris joined The Lime Tree, Patrick Hannity’s award-winning restaurant that focuses seasonal and local produce, as commis chef. Often visiting Patrick Hannity’s Hardingland Farm at Macclesfield Forest, Chris developed and learnt the importance of ethical and local produce.

2009 saw Chris move to London to pursue his culinary career further, joining OXO Tower for 6 months as demi chef, followed by working at Launceston Place as chef de partie for two years, developing a skill for classic cooking techniques. In 2011, Chris was part of the opening team at Pitt Cue Co, where he worked developing his grill and barbecue skills. In 2012 Chris supported on the opening of Kitchen Table, the two Michelin starred restaurant in the heart of Fitzrovia. In 2014, he moved to open Kitty Fisher’s, working alongside Tomos Parry where he was sous chef for two years.

In 2015 Chris was named one of the “next top chefs of London” by the Evening Standard in the London Restaurant Festival and was a runner up of the 2016 Tatler Restaurant Awards Rising Star Award. 2017 saw Chris undertake the head chef role at Sager + Wilde in Bethnal Green, where he redefined the restaurants abstract tasting menu to an Italian-inspired menu, drawing on his wood-fire cooking skills. Most recently Chris helped open Petersham Nurseries Covent Garden home.

May 2019 sees Chris and David open Manteca on Kingsland Road, a restaurant inspired by Italian cooking styles and the metropolitan food scene of New York.

Growing up in Colwyn Bay, North Wales, Chris always had fond memories of his time spent with his family, enjoying his mum’s home cooked and hearty seasonal meals. In 2003 Chris studied illustration at Manchester Metropolitan University, and working in the local deli where he gained his first experience in the food industry. In 2008, Chris joined The Lime Tree, Patrick Hannity’s award-winning restaurant that focuses seasonal and local produce, as commis chef. Often visiting Patrick Hannity’s Hardingland Farm at Macclesfield Forest, Chris developed and learnt the importance of ethical and local produce.

2009 saw Chris move to London to pursue his culinary career further, joining OXO Tower for 6 months as demi chef, followed by working at Launceston Place as chef de partie for two years, developing a skill for classic cooking techniques. In 2011, Chris was part of the opening team at Pitt Cue Co, where he worked developing his grill and barbecue skills. In 2012 Chris supported on the opening of Kitchen Table, the two Michelin starred restaurant in the heart of Fitzrovia. In 2014, he moved to open Kitty Fisher’s, working alongside Tomos Parry where he was sous chef for two years.

In 2015 Chris was named one of the “next top chefs of London” by the Evening Standard in the London Restaurant Festival and was a runner up of the 2016 Tatler Restaurant Awards Rising Star Award. 2017 saw Chris undertake the head chef role at Sager + Wilde in Bethnal Green, where he redefined the restaurants abstract tasting menu to an Italian-inspired menu, drawing on his wood-fire cooking skills. Most recently Chris helped open Petersham Nurseries Covent Garden home.

May 2019 sees Chris and David open Manteca on Kingsland Road, a restaurant inspired by Italian cooking styles and the metropolitan food scene of New York.

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Visitors enjoyed flame-fueled demos, hands-on cooking classes, cocktail-shaking & much more...