It’s been just over 12 months since head chef, Oliver Greenwood, joined the team at Skipton’s Bean Loved. At the age of 28, the chef has already experienced a varied culinary career so far.  Oliver explains his journey from school leaver to working in fine dining restaurants.



“I'M a Yorkshireman born and bred, originally from Brighouse, and I’ve now settled in beautiful Grassington," explains Oliver.

“I didn’t have a clear career path when I was younger, but I always knew I had a passion for food; likely stemming from those delicious Sunday roasts at my grandmother’s house and seeing my dad’s love of cooking growing up.”

After achieving three A-Levels at school, Oliver enrolled onto a hospitality and catering apprenticeship course at Kirklees College. During his studies, he also worked at a well-known restaurant in Brighouse.

“I started as a kitchen porter at a fine dining restaurant called Erics, in Huddersfield; eventually working my way up to sous chef. It was tough and the hours were long, but it was incredibly rewarding as I was learning from some of the best,” he explained.

Oliver added: “After three years here, I was ready for a change. I was also still living at home with my parents at the time so I was excited about moving into my own place when I was offered a job at Grassington House, in 2017.”

He said when he began his Grassington House adventure his first role in the kitchen was chef de partie - running the larder section of the kitchen.

He said, “When I moved to Grassington, many people thought I was taking a step back in my career, but I didn’t see it like that. Grassington House is an AA Rosette, award-winning restaurant, and I knew working here would mean I’d gain invaluable experience. It was a real eye opener and a totally different kitchen from where I’d worked previously. I gained a new skill-set here and I really loved it. The style of cooking was also different, so it was a great way to broaden my knowledge. Not only did I expand my expertise, I also met some wonderful people – including my partner, Alice.

“Alice and I welcomed our son, Harry, into the world in 2020. It was a challenging time as Harry was diagnosed with Down’s Syndrome, which meant he needed more support. It made me realise I wanted a more flexible work-life balance. I’d come a long way in my career in just a few years, but I was working extremely long hours with little family time.

"Then in March 2022 we found we were expecting our second child – which is when I had to really reassess my situation.”

Oliver explained how his journey to Skipton's Bean Loved came about. He and his partner used to visit Bean Loved and he already knew of the owner, Wes Bond.

“Alice and I were returning customers for many years. It is such a warm and friendly place to visit. We always felt really welcome and they’d always remember you.

“I saw a job advertised on their Instagram page for a chef and I just went for it. It seemed like the perfect opportunity for me; the hours meant I could have more time at home with my family while still working in a kitchen, and located in a town that I loved.”

Oliver made the transition to Bean Loved and it’s been more than 12 months since he started.

He continued: “One of the things I love most about working here is the fast-paced trade and the different style of cooking. The menu is creative, fun and flexible.

“The atmosphere in the kitchen and behind the barista bar is always positive and happy, which makes coming to work enjoyable. Not only is the team full of energy, but visitors to Bean Loved bring the place alive, too.

“I’ve had to adapt my way of working, from managing just one section of the menu at Grassington House, to running the entire kitchen here, but it has been a rewarding challenge. I work closely with the management team and owner to develop new and innovative dishes for the menu based on customer feedback and my experience. We are always looking at ways we can improve our service and we try and think outside the box.”

Oliver concludes, “I’m excited about my future at Bean Loved. I have really embedded myself within the team and it really feels like a family to me. 

“The kitchen is buzzing with positivity – I never imagined myself being here, but life has a way of surprising you, doesn’t it?

“Trust and loyalty are key values for me – in my personal life and in my work life. Bean Loved shares this ethos and that’s why for me, it truly is the right place to be.”