Melanie Disley

4 days ago | warringtonguardian.co.uk | Melanie Disley

4 1/1 Michael Vanheste of Greendale Teahouse & Rooms in Chatburn What is your current role and what does it involve? My current role is chef and operator of Greendale Teahouse & Rooms, perched on the edge of the Forest of Bowland just outside the beautiful village of Downham. I’m lucky enough to run the business alongside my partner, Zoe, with the invaluable support of Zoe’s mum, Caroline, and her stepdad, Neil - so, just the four of us and currently no extra staff.

5 days ago | lancashiretelegraph.co.uk | Melanie Disley

5 1/1 Sean Forshaw, Head Chef, The White Bull in Oswaldtwistle What is your current role and what does it involve? I’m the chef patron at the White Bull at Oswaldtwistle, which means fellow director Erika Kuti and I are ultimately responsible for everything from the food to the service.

1 week ago | lancashiretelegraph.co.uk | Melanie Disley

4 1/1 Michael Vanheste of Greendale Teahouse & Rooms in Chatburn What is your current role and what does it involve? My current role is chef and operator of Greendale Teahouse & Rooms, perched on the edge of the Forest of Bowland just outside the beautiful village of Downham. I’m lucky enough to run the business alongside my partner, Zoe, with the invaluable support of Zoe’s mum, Caroline, and her stepdad, Neil - so, just the four of us and currently no extra staff.

1 week ago | theboltonnews.co.uk | Melanie Disley

4 1/1 Chase & Status, Co-op Live, Manchester As the sun set on a gloriously, sweltering day in Manchester, the city’s Co-op Live was packed to the rafters and ready to party. It might not have been quite as hot as the desert of Coachella, but Chase & Status continued their 2025 gigs with all the fire you’d expect from electronic music trailblazers Saul Milton and Will Kennard.

2 weeks ago | lancashiretelegraph.co.uk | Melanie Disley

4 1/1 Emma Walters at the Black Bull, Old Langho What is your current role and what does it involve? I am head chef of the Black Bull in Old Langho. I'm responsible for a brigade of five chefs, menu and dish design, and making sure our customers enjoy a wonderful dining experience, seven days a week. How long have you been a chef? 14 years. How did you first get into cooking (and where was this)?