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Callum Leslie
Callum grew up in Holmfirth, West Yorkshire. Aged 13, he started working at a local pub as a kitchen porter, and realised that he wanted to pursue a career as a chef.
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When Callum turned 18, he started working at the Box Tree in Ilkley (1*), before going to Midsummer House (2*), The Berkley (2*) and Restaurant Sat Bains (2*).
He then returned to Yorkshire, working for Veteran Tommy Banks at his Michelin starred restaurant – The Black Swan in Oldstead, where he started as sous chef. Callum was appointed Head Chef at the Black Swan aged 26, and was then made executive chef in 2024.
Callum’s passion for the land, local produce and elevating wild ingredients is evident across his menu- as is his love for Yorkshire.
