Danny Gill is chef patron at Browns Pie Shop in Lincoln, where his career started as pot-washer at the age of 12. He went on to train with Raymond Blanc at the two-Michelin-star Le Manoir aux Quat’ Saisons, then worked as head chef in restaurants around the country. He gathered a bouquet of AA rosettes and dining awards, and a place as a finalist in the BBC’s Great British Menu.
Danny bought Browns Pie Shop in 2017 and uses his culinary skills and knowledge to inspire the next generation of chefs. He is a mentor and consultant for young people and businesses in catering and hospitality, with a focus on mental health in the workplace and teamwork.