Meet Your Chef
Ryan Bland
Founder of Peak Private Dining
Good food. Great company. Moments worth remembering.
Founder of Peak Private Dining
Good food. Great company. Moments worth remembering.
Good food brings people together. For me, that's what it's always been about.
I've spent 15 years in professional kitchens, but my love of food has always gone beyond the cooking itself.
I started working in kitchens at 14 and quickly fell in love with the creativity, energy and camaraderie of hospitality. What began as a part-time job became a career.
It took me through some fantastic kitchens, including The French at The Midland in Manchester, where I developed a deep appreciation for classical French technique, exceptional ingredients and attention to detail.
I then spent eight memorable years at The Old Hall Inn and The Paper Mill Inn in the Peak District, working my way up from Chef de Partie to overseeing operations across both venues.
Developing seasonal menus, leading talented teams, running busy services: those years taught me almost every side of hospitality.
“Great hospitality isn't just about what you serve. It's about how you make people feel.”
From the food culture of Japan and the creativity of Copenhagen to the bustling restaurants of Barcelona, Valencia and Amsterdam, I love discovering how different places approach food. Croatia and Thailand have only added to that curiosity.
A simple dish done beautifully, an unfamiliar ingredient, a memorable meal in a small restaurant: I often come home with new ideas that find their way into my cooking.
My style is rooted in modern British cooking with classical French influences. I believe good food should be thoughtful and exciting, without being unnecessarily complicated.
Explore my menusI founded Peak Private Dining in 2021, alongside my full-time career. After years in busy restaurants and pubs, I wanted to create something a little more personal.
Private dining lets me get to know the people I'm cooking for, understand what they're celebrating and build the evening around them.
Since then I've cooked for over 100 private dining clients, from intimate anniversaries and special birthdays to larger gatherings of family and friends.
In 2026, after eight years at The Old Hall Inn and The Paper Mill Inn, I began a new chapter, with more time to focus on private dining.
Food brings people together.
When I think about the best meals I've ever had, I don't just remember what was on the plate. I remember who I was sitting with.
The conversations that carried on long after the plates were cleared. The laughter around the table. The moments when nobody wanted the evening to end.
Those are the moments that make life special, and that's what I want to create through Peak Private Dining.
Whether it's an elaborate tasting menu or a generous sharing feast, my aim is always the same: to bring people together over wonderful food, and give them an evening they'll remember.
When I'm not cooking, you'll usually find me running through the hills, travelling somewhere new or discovering restaurants and independent food businesses.
I've always loved exploring, learning and meeting people, and that has shaped how I cook.
Peak Private Dining brings together everything I've learned in my career, shared in a more personal setting.
Every occasion is different, and that's what makes it exciting. I'll take care of the food, cooking and service, so you can enjoy what really matters: time with the people around your table.
I look forward to cooking for you.
Ryan
Founder & Chef, Peak Private Dining
No payment or commitment at this stage.