Ruth Hansom
Executive Chef
Hansom Lambert

I first started cooking when I was at school. I entered Springboards Future Chef competition for under 16s and came 2nd in the national final. After this I was offered a place at Westminster College and so finished my GCSEs and moved to London. When I first moved I was given a job by Frederick Forster then of the Boundary. I completed my Royal Academy of Culinary Arts apprenticeship with a distinction while working at The Ritz and worked there for a further two years.

During this time I have competed in other competitions including:

I received the Apprentice Chef Award at the Craft Guild of Chefs Awards in 2013 and Craft Guild Rising Star in 2014 as well as the Royal Academy Michael Bourdin Scholarship in 2017.

I love to raise money for Springboard, a charity that helped me so much at the beginning of my career and who continue to support me. In September I cycled from London to Paris and throughout the year I am auctioned to do cooking at home events with all proceeds going to them.

My latest project to date is my own restaurant with business partner, Emily Lambert. We plan to open in August of this year. The details I can’t go into too much as it will appear on BBC2s Million Pound Menu at the beginning of May.