Dewsall Supper Club with Gareth Baty

Gareth Baty is a self-taught chef from Cumbria and the winner of MasterChef: The Professionals 2026. He started out hosting supper clubs in East London, cooked soul food in Harlem, worked a farm kitchen in the Lake District, and built his own kitchen from scratch in a Newcastle brewery, earning coverage from The Guardian along the way.

His cooking is led by heart and meaning. Every dish is rooted in something real - a memory, a place, a story worth telling. Gareth believes food genuinely tastes better when the person cooking it has a direct connection with the person eating it: when they can sit at the same table, explain where a dish came from, and why it matters. That belief shapes everything he does.

He is a storyteller as much as a chef. Whether he’s cooking dishes drawn from his own life or building something entirely new, the food is always personal.

Gareth cooks food that makes you feel something, whether that’s taking you back to a moment you’d forgotten, or creating a new one you’ll never forget. Always from the heart.

Pommes dauphine, caramelised onions, comté cheese espuma, smoked potato crisps, white truffle oil and parmesan

Poached lobster, langoustine and tiger prawns with greena apple, langoustine émulsion, kefit split with dill oil and trout roe, tomato powder tuille

Chicken and truffle roulade, roast king oyster mushroom, tarragon mayonnaise, crispy chicken skin, saffron potato, madeira and speck jus

Fig leaf ice cream, banana and lime compote

Dark chocolate crémeux, dulce de leche crémeux, poached pears, ginger and brandy liquor

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Host or Publisher Dewsall Court