Leading Northern Chef, Robert Craggs can be regularly seen carrying out live cookery demonstrations at Food and Restaurant exhibitions throughout the north.

In addition Robert is a well respected contributor to many publications such as The Manchester Evening News, Concept For Living, Replay, and Barnsley Eye magazine to name a few.

Robertís career to date has included positions such as Director of Catering for the Macdonald Hotel Group based at the luxury St. Paulís Hotel & Spa in Sheffield. Before taking up that role, he was previously Executive Chef and Hospitality Manager at Harvey Nichols Manchester, and was a senior sous-chef at the Michelin-starred Pool Court at 42 The Calls in Leeds.

Robertís international experience has taken him from kitchens in Singapore, Asia and the Middle East to the 5 star Royal Garden Hotel in London.


Executive Chef of Manchester Restaurant of the Year 2003

†††††††††††† Lancashire Life Magazine

Executive Chef & Hospitality Manager of the Platinum Restaurant of the Year Award 2006††


Conde Nast Traveller Hot 100 Tables 2004