Swinton Estate’s Chef’s Table: Great British Menu star and Myse chef Jamie Keeble to take on role of head chef at fine dining restaurant

The Great British Menu 2025 finalist and Myse head chef Jamie Keeble dreams of gaining Swinton Estate’s first Michelin star after becoming head chef at Chef’s Table.

Jamie Keeble, 31, has been working at Michelin-starred restaurant Myse as its head chef since it first opened in 2023 alongside the owners Joshua and Victoria Overington.

He was also a finalist on the BBC cooking show Great British Menu last year, where he represented Yorkshire and the North East. Jamie has since been recognised by guests who have dined at Myse.

Jamie was approached by the team at Swinton Estate to take on the role of head chef at their fine dining experience Chef’s Table which will be relaunching from October 1, 2026.

The focus of Chef’s Table will be on the array of ingredients from the 20,000-acre estate to the plate.

“They had interest in me from what I do at Myse,” Jamie said.

“There’s a lot of theatre in how we cook and serve the food, so I think that’s of interest with it being at Chef’s Table.

“The Great British Menu also put me in good stead because it was quite a good representation of North Yorkshire produce and celebrating the surrounding area.

“I’m going to be head chef, running the Chef’s Table on the estate, with 12 covers, 12 people a night maximum, everyone will sit down together.

“I’m currently in the process of curating a menu which utilises produce from the estate and surrounding area, that celebrates Yorkshire produce at its best and puts Swinton on the map. It’s always been known as a foodie spot but I want to do something truly special.”

Jamie’s long term goal is to achieve Swinton’s first Michelin star.

“I wouldn't be lying if I said I didn't want to win a star,” he said

“Obviously, from starting a career at 17, working at Michelin-starred restaurants and winning one with Josh at Myse after seven months, it's definitely something that I want to achieve.

“But I think above all else, I want to work somewhere that people talk about, somewhere that people want to come back to and people want to tell their friends about.

“That ultimate hospitality of welcoming people into our space for two or three hours but then even after leaving, not being able to forget about it.”

Jamie is planning on using the ingredients and flavours he used on the Great British Menu while working at Swinton Estate’s Chef’s Table.

“There will definitely be certain flavour combinations and techniques that I’ll use on the Table because what I did on Great British Menu is just a reflection of how I cook anyway,” he said.

“It was just my style of cooking, with the ingredients I like, made for a banquet on television. But I think there will definitely be things people can relate to that they have seen on the Great British Menu.

“There will be certain components throughout the year depending on the season that reflect on what I did on [the show].”

Jamie said his passion for working his way up to a Michelin star is his secret ingredient to success.

“To be honest, I think as long as you love what you do and you take every care, attention to detail in every single process and you just make sure there's consistency [you can achieve a star],” he said.

“It wasn't easy at Myse and I don't necessarily think it's easy anywhere; it's the highest possible standard of cooking.

“But Myse was just a lot of trying to get everyone on board with the same dream. But I hope to get a really solid consistent team of people around me that want the same goal.”

Jamie says he is sometimes recognised by guests after appearing on the Great British Menu.

“I get a lot of guests that have seen me on the TV that want to chat after the meal and want to have a photo”, he explained.

“The really positive thing about it is, for any regular guest I may get at Myse who might be sad to see me go, I’m literally just going up the road.”

Jamie shared what he hopes to get out of this new role.

“My time at Myse has been great and has been a great stepping stone,” he said.

“But I think now I can really truly put my name out there and show what I'm capable of. I can really make a mark with the food that I want to cook and achieve the accolades that I want to achieve.

“Hopefully, with the right team and the beautiful setting in the right surroundings, I can go on and achieve what you know what I'm looking to get out of it.”

Jamie has already explored Swinton Estate and is looking forward to foraging for ingredients in the estate’s garden.

“It’s an excuse to try a new place and environment, it’s as exciting an opportunity for me as it is for the guests in the area and further afield,” he said.

“I've currently got a couple of months left. I'm still maintaining the standard there for a couple of months. I'm super excited to get my teeth into something new.

“We never really had access to produce at Myse on our doorstep and back garden, so I’m really excited to use the deer from the estate, the game, wild ducks and they’ve got as many varieties of vegetables and flowers and herbs that I could possibly dream of at Swinton.”

Jamie got his first job in the kitchen working at Sheffield Wednesday and worked his way up to the Michelin-starred Myse at Hovingham, training at several other Michelin-starred restaurants along the way.

He said that he has learnt a lot throughout his career due to his versatile roles.

“I’ve always tried for as long as I’ve been a chef to cover my bases,” he said.

“I’ve worked in really busy Michelin-starred pub environments, a country house hotel with a Michelin star, and focused just on pastry.

“I’ve worked at a two-star in Wales, and done a 33-course Japanese menu which is all theatre, song and dance and a show.

“At Myse, I’ve gained really good relationships with Yorkshire suppliers; R&J, I swear, is the best butchers in the UK. I don’t think you could get better than them. Career-wise it’s been about taking snippets of what I’ve learnt along the way.”

Steve Darou, who also recently joined the team at Swinton as executive head chef, added: “Jamie is one of the most talented young chefs working in Britain today.

“His experience at some of the country’s most respected kitchens, including Michelin-starred Mýse, together with his creativity, technical ability and genuine passion for seasonal British produce, make him the perfect person to lead the next chapter of the Chef’s Table.

“We are thrilled to welcome him to Swinton and excited to see his vision come to life from October.”