New Zealander Brent Hulena has taken over the stoves at Hipping Hall, near Kirkby Lonsdale, and his ‘rustic but sophisticated’ cuisine takes the food at Hipping Hall to another level.

The 26 year-old, who was trained by some of the Antipodes’ finest, has been at the 15th Century country house hotel for three years and was promoted following the departure of Michael Wilson.

He may have only been in the position five minutes but the ambitious chef has already worked out what he wants from his five-strong kitchen team – the best ingredients, sourced locally and cooked to perfection.

“I look at what’s in season, whether it’s meat, fish or vegetables, and once I’ve got the focus of the dish I concentrate on adding flavour and texture,” says Brent, who worked at New Zealand’s world famous Huka Lodge in Taupo.

“I want our guests to sit down to a plate of food and to be able to identify what the components are. Then I want them to experience flavours and textures they thought they could only dream of. Cooking at Hipping Hall, in a building that was built even before my country was even discovered is amazing. I can’t wait to put my stamp on the menu.”