Having always had a passion for cooking since Ellis was a teenager, he turned that passion into drive and secured a work experience role with Chris Marshall at the two AA rosette Radisson Liverpool and Panoramic 34. During his time there, his growing love for the industry really cemented a career path for Ellis as a Chef.
After cutting his teeth in busy kitchens Ellis (then 19) and his brother Liam (then 21) took over The Marram Grass, Anglesey, in 2011. After years of childhood camping holidays, opportunity knocked when their parents relocated to Anglesey to run a campsite of their own. Liam and Ellis decided to transform what was an all-day-breakfast café ‘shed’ into a quirky restaurant with an emphasis on quality and provenance. Thanks to Liam’s charm front of house and Ellis’ self-taught know-how in the kitchen, The Marram Grass grew to be an award-winning restaurant, receiving high praise both in the local and national press.
In 2017 Ellis entered the Great British Menu with great success. He went on to become the North-West Champion impressing the judges with his culinary skills and creativity and culminating with his fish course making the final banquet in 2018. Having a natural flair for the camera, Ellis was quickly picked up for further TV shows and invited to appear on a new look Ready Steady Cook launching in 2021.
A new restaurant challenge was desired and in 2020 Ellis and Liam decided to open up their newest venue, Lerpwl. Based in the Royal Albert Dock, Liverpool, Lerpwl quickly established itself as a go-to destination for the finest produce, from around the British Isles with provenance and seasonality key to it all, this all brought together on a plate with the panache and passion Ellis has developed over the years. Lerpwl’s vision keys into the links Liverpool has as a port and its connectivity with North Wales and the rest of the British Isles.
Watch Ellis Barrie cook up a storm at The Royal Cheshire County Show in June, click here to book your tickets.