Steven Kiernan

Steven is currently Head Chef at River Cottage HQ, where he manages the River Cottage restaurant, plans seasonal River Cottage specials for the menu and teaches cooking lessons in the River Cottage school. Steven started his career as a Junior Sous Chef at Bank restaurant where he specialised in fish, before moving to Jamie Oliver's Fifteen Trattoria kitchen. At Jamie's Steven trained the junior chefs in all areas of kitchen skills and he developed a love of making pasta from scratch, by hand and using his trusty (and much loved) pasta machine. Steven later moved to Gordon Ramsay's Bread Street Kitchen as Senior Sous Chef where he managed the very busy kitchen and developed recipes, working alongside suppliers to make the best possible dishes from the freshest produce. Steven's passion for fresh local ingredients led him to set up his own restaurant in Taunton, before moving to River Cottage HQ. His love of pasta has grown over the years and he now loves passing on his pasta skills and recipes to River Cottage visitors and now River Cottage Diploma students.