Ashleigh Farrand
Up-and-coming chef Ashleigh, is new to the Great British Menu kitchen but is focused on showcasing her skills.
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Ashleigh is new to the Great British Menu kitchen, but is focused on showcasing her skills.
Born and raised in Cheltenham, Gloucestershire, Ashleigh has worked in a number of pubs serving top quality food, and has recently taken the step up from sous chef to head chef at the 2 AA rosette pub, The Kingham Plough in the Cotswolds. She prides her menu on being elevated nostalgia - taking local ingredients and making some of the classic pub dishes shine.
Ashleigh got her experience working at a number of establishments, and worked at the Ellenborough Park Hotel in Cheltenham whilst training on the job. She then moved to several different gastro pubs including the Slaughters Country Inn and Frog Mill, before working with Great British Menu alumnus Emily Lampson née Watkins, before being made head chef in June 2020.
Her focus and determination shows in her links to brief and skill in the kitchen, celebrating inspirations such as Cheltenham born Gustav Holst and Palaeontologist Mary Anning.
