As part of our Meet the Chef series we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Jonathan Watson and Ben Queen Fryer
What is your current role and what does it involve?
Head chefs at Hidden River and providing the food for Hidden River Cabins’ weddings and restaurant.
How long have you been a chef?
Jonathan Watson - 26 years. I have previously been head chef at the Drunken Duck for 14 years, firstly providing hearty food which was then streamlined to fine dining, specialising in plant-based cookery. Whilst I was there the restaurant won a Catey award, Dining Pub of the Year and Restaurant of the Year, alongside other accolades. Prior to this I was the head chef at The Punch Bowl at Crosthwaite for four years, which won Michelin Pub of the Year along with AA Rosettes.
Ben Queen Fryer -18 years. I currently co-own and run the Dog and Gun Inn, Skelton, which makes hearty pub food. We were the first Michelin Bib Gourmand in Cumbria and were subsequently lucky enough to earn a Michelin star in 2022, 2023 and 2024. Before this I was head chef at The Plough, Lupton, and worked with Jonny at the Drunken Duck and The Punch Bowl.
How did you first get into cooking?
Jonny: I started work experience in my last year at school at Linthwaite House Hotel, where I was offered a job at 16. I was then offered an apprenticeship at Lancaster and Morecambe College.
Ben: I started off glass collecting at my local and then progressed from there to pot washing, and then worked my way up through the kitchen.
Where did you learn your craft?
Jonny: Firstly, at Linthwaite House Hotel, then I went on to Gilpin Lodge. I then spent 12 months in Australia working as a chef at a seafood restaurant and travelling the country.
Ben: I was lucky enough to work under a chef that had previously worked at The Dorchester, and this gave me the basis for wanting to create great food. You learn a lot from the people you work with.
What was your first job in hospitality?
Jonny: Working in the kitchen at The Cavendish Arms, Cartmel.
Ben: Glass collecting at my local pub in Ulverston.
What is your signature dish?
Jonny: Twice baked Torpenhow Park House Cheddar souffle with chives.
Ben: Venison suet pudding.
What’s been your worst cooking disaster?
Jonny: Forgetting to place orders for a busy day.
Ben: Making bread and forgetting to put yeast in. It can take a few hours before you even realise!
What are your culinary ambitions?
Jonny: To bake the best sourdough, pastries and croissants ever.
Ben: To continue to make great tasting food that makes customers happy.
What do you like to eat?
Jonny: Everything – but especially sourdough pizza.
Ben: My go to is generally pasta, as it’s quick and easy, but also versatile.
How do you achieve a work/life balance?
Jonny: This all depends on the team that supports you and their ability to
deputise in your absence.
Ben: It can be difficult, but it’s the people that support you in the business and those close to you outside it that really make the difference.
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