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Sean Noonan

Starting his culinary journey at the age of 15, Head Chef Sean Noonan has honed his skills in various esteemed establishments. Through relentless dedication and a passion for his craft, he absorbed a myriad of cooking techniques from his peers, shaping himself into a diligent and ambitious young chef. By the age of 18, Sean clinched the prestigious Diamond Teflon Standard national Young Chef of the Year title, marking the beginning of his illustrious career. By 22, he assumed the role of head chef at a local gastro pub, showcasing his culinary prowess with locally sourced ingredients.

Sean’s commitment to his craft earned him recognition as a Northwest Young Chef semi-finalist in 2019. He takes immense pride in his ethos of utilising fresh, seasonal produce to craft exceptional dishes, championing the importance of supporting local suppliers. Beyond the confines of the kitchen, Sean extends his culinary influence by engaging in cooking demonstrations on social media.

During the challenges posed by national lockdowns, Sean demonstrated his unwavering support for the culinary community by spearheading the Northern Food and Drinks Virtual Festival. He firmly believes in nurturing the future of the industry he holds dear, advocating for the advancement of aspiring chefs and the culinary field as a whole.

After leaving his position as Head Chef at Cottons Hotel, Knutsford, Sean has taken on the role of Head Chef at Grange Farm Lowton.

We are delighted to have Sean join us in the Roberts Bakery Food Live Theatre for a second year.

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