Born and bred Scouser, Liam got his start as a chef in the famous 60 Hope Street before moving out of the city  to work at Bovey Castle, Dartmoor before joining Ryan at The Goose in 2008. Liam has spent a lot of time perfecting the pastry at Orwells along with the bread. Along with the cooking Liam loves to garden and currently grows 75% of the restaurants fruit and vegetables from a small holding in Lower Shiplake. He has know added another string to his bow by becoming a fully fledged beekeeper. 


Ryan left his home town of Nuneaton at 18 and moved to Roanne in France where he undertook a culinary apprenticeship working for three-star likes of the Troigros family, Guy Savoy and Pierre Gagnaire. On returning to the UK, Ryan began his journey up the kitchen hierarchy via Restaurant Gordon Ramsey, Sketch, The Langham, Winteringham Fields and The Elephant which culminated in his first Head Chef role at The Goose, swiftly followed by a  Michelin Star only 18 months later. Ryan's approach at Orwells is led by ingredients. Using a wealth of classic and modern techniques he always strives to make the best of what rural Britain can offer.