About Us

Jake Craughwell

I’ve been working in kitchens since the age of 13. I started out as a pot wash for the legendary Marco Pierre White. From scrubbing pots, I worked my way up to being able to assist in the kitchen.

By the age of 16 I left Newbury and headed for London. I studied at Westminster Kingsway Rollege and got accepted through the Royal Academy of Culinary Arts apprenticeship where i worked under Chris Galvin at Bistrot de luxe.

At 19 I moved back to Newbury to work for John Campbell at The Woodspeen, starting as a chef de partie and eventually becoming head chef of a Michelin star restaurant aged just 24.

I then joined Henry Kremer-Ireson in the opening team of Damson restaurant, together with Henry building the restaurants identity and developing the menu and team to become a Michelin recommended restaurant within 16 months.

Now having the opportunity to create something of my own, I’m really excited to be able to take everything i have learnt over the last 14 years and create memorable evening in your home

Hannah Rudland

My hospitality career came a bit later. I originally trained and worked as a dental nurse. But deep down I knew this wasn’t the path I wanted to follow. Ready for a change I left that behind and took what I thought to be a ‘temporary’ job at The Woodspeen in 2019.

What I thought would be just a stopgap turned into so much more. The buzz of service alongside the teamwork and the guest connections had me hooked, and I realised I had found something special.

I spent that winter season in the French alps, working in some of the most luxurious ski chalets, creating a home away from home for our guests, sadly the pandemic cut the season short, and I returned to The Woodspeen after lockdown, where I stayed for several years and grew both personally and professionally.

In 2023 a new adventure began, and I joined chef Henry Kremer-Ireson as general manager. Opening a brand-new restaurant with all the creative freedom from Henry to put my mark on the restaurant. I led the front of house team and took control of the guest communications. But beyond the day to day, what meant the most to me was the lasting relationships I built with our guests, this is what makes hospitality feel so special.

For me what started as ‘just a job’ quickly became my passion and career, and I wouldn’t have it any other way.