Ruth Hansom, AYALA Squaremeal Female Chef Series 2025

Ruth Hansom

At the age of 12, while other children were dreaming of toys, Ruth Hansom asked for a polytunnel for Christmas. In exchange, she had to give up her trampoline. That symbolic choice captures the spirit that drives her: curiosity, commitment, and a desire to build something truly personal. It was in that small vegetable patch, tucked away at the end of her family’s garden in North Yorkshire, that her passion began to take root — for produce, for flavour, and soon… for cooking.

Early on, Ruth took charge of the family meals. It was in that domestic kitchen that she developed both her love of quality ingredients and a deep sense of discipline. At 15, her participation in the FutureChef competition catapulted her to London, where she discovered the world of fine dining. It was a turning point: she left behind dreams of medicine and set her sights on the culinary world. By 16, she had moved to the capital alone and enrolled at Westminster College.

It was at The Ritz that she found her mentor, John Williams MBE, and spent five formative years learning the craft within a prestigious brigade. She even contributed to the restaurant securing its very first Michelin star. Alongside this, she won the highly respected Young National Chef of the Year award in 2017, becoming the first woman ever to do so.

But Ruth didn’t stop there. After notable roles at the Wernher at Luton Hoo, Pomona’s in Notting Hill, and The Princess of Shoreditch — where she earned several accolades — she decided to return to her roots. In 2023, she opened her own restaurant, Hansom, in Bedale, just a few miles from the village where she grew up.

At Hansom, Ruth does everything herself. Alone in the kitchen, she crafts a weekly seven-course tasting menu — and a vegetarian version — for just 28 guests. She refuses to grow too fast: every step is intentional, every dish, perfectly controlled. “I prefer to grow when we’re ready,” she says. Far from being a limitation, her independence has become a strength. Her honest, terroir-driven approach draws a loyal and enthusiastic following.

With her husband, she is building a holistic experience: a food truck, guest rooms underway, and even a taxi service for diners. Everything is designed to extend the guest journey. Her bond with the local community is vital — neighbours leave fresh produce on the restaurant’s doorstep, reinforcing the connection between land, cuisine, and shared experience.

Ruth Hansom represents a new generation of chefs: talented, independent, resilient. Through Hansom, she cultivates a deeply personal vision of gastronomy — demanding yet generous, rooted yet forward-looking, profoundly human. Her goal remains simple, but essential: “That every guest arrives and leaves happy.”