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Focus on: Nathan Carlisle, Head Chef at The Highfield House, Driffield

In the first of an occasional series where we take an in-depth look at some of our customers, our customer service co-ordinator, Robert Laird headed down the road to Driffield to chat with Nathan Carlisle, head chef at the double REYTA award-winning The Highfield House.

Highfield House has been a beautiful landmark in Driffield since it was built in 1864. The Grade 2 listed building is now a stunning hotel and wedding venue with the talented in-house head chef, Nathan Carlisle catering for their events, lunch and tea services as well as the popular Sunday lunch.

Nathan’s love for the food industry started when he was just 13 at his first job as a pot washer in a local restaurant. After leaving senior school, Nathan pursued his growing passion and started his food and waiting education course at the East Riding of Yorkshire College in Bridlington. Not wanting to cut any corners, he declined the offer to start the course at level 2 and started at level 1 instead; he needed to know everything he could about the food industry and starting from the bottom was the only way to do just that. After four years at the college and having completed all three levels, Nathan’s next step was obvious to him; University College Birmingham (UCB) called his name. He spent three years at Birmingham University studying for a Culinary Arts and Management foundation degree which included a year’s work experience in America.

After graduation, Nathan gained his experience in local quality restaurants such as the Michelin-starred Pipe and Glass before Jetting off to Australia for five years where he honed his skills in a wide variety of cuisines. Worrying family news meant that he returned home in July 2021, and sadly lost his father a few weeks later.

In February 2022 Nathan become head chef at Highfield House, and, in less than a year he has helped the team to win two prestigious Remarkable East Yorkshire Tourism Awards (REYTAs):  Remarkable New Tourism Business of the Year and Remarkable Hotel of the Year.

Nathan and his team of three shared vision is to produce outstanding meals at affordable prices using fresh and seasonal, locally sourced high-quality product so that everyone can enjoy Great British dining experience. Nathan sources his fruit and vegetables from Driffield greengrocers, Rafters, award-winning Yorkshire chicken from us, other meat from James White in Cranswick and fish from Chris Rudd fish mongers to get the best products for his dishes which are served throughout the week. The opening hours are Monday to Saturday 12pm – 3pm and dinner 5:30pm -9pm with the bar open from 5:30pm -11pm, with Sunday lunch served 12pm-5pm.

Pictured are Lindsey Lampard, owner and FD and head chef, Nathan Carlisle