Meet the Chef: Steve Wattrus, Wilson Vale
September 16, 2026
As part of our journey across UK kitchens, we met Executive Chef Steve Wattrus at Wilson Vale. Steve’s cooking is all about flavour, freshness and keeping things simple, values that align perfectly with how he uses Mellow Yellow every day. We sat down with him to learn more about the chef behind the dishes.
For Steve Wattrus, food wasn’t a family legacy or a childhood dream, it was a necessity. Growing up with four brothers and a mum who lovingly cooked every day (but openly admits she wasn’t the strongest in the kitchen!), Steve quickly realised that if he wanted to enjoy good food, he’d need to learn how to make it himself.
After finishing school, he went to UCB to study professional cookery, and later, in 2016, completed a degree in Food Development and Innovation, graduating with first-class honours.
A Career Built in Exceptional Kitchens
Steve’s career has been shaped through experiencing kitchens at every level. His first role was at the Michelin-starred Hambleton Hall, where he learned the discipline, precision and relentless standards of fine dining, under Head Chef Aaron Patterson’s mentorship.
He then moved to Fairlawns Hotel & Spa, working under Neil Atkins, Steve Kirkham and Paul Ingleby. It was a different pace: more weddings, functions, and more volume, but still rooted in fresh, honest cooking.
Next came The Boot in Lapworth, one of the Midlands’ top gastro pubs, where Steve learned to master high-volume service – around 1,200 covers a week. Hash, the co-owner and head chef, introduced him to new flavours and cuisines, expanding Steve’s culinary knowledge in ways he still draws on today.
A short but brilliant chapter followed at Smoke with Stu Deeley, bringing Steve back into the fine dining scene he loves.
A Style Rooted in Simplicity and Respect for Ingredients
Steve’s cooking style is intentionally simple. He believes in letting ingredients shine: four or five elements on a plate, nothing unnecessary, nothing overworked. He’s drawn to Asian flavours, fascinated by their depth and variety (he jokes he’s lost count of how many types of soy sauce exist).
Freshness is non-negotiable. His dad grows vegetables, so there’s always something seasonal at hand, and Steve is passionate about supporting British farmers, growers and butchers. If he can’t source it locally, he’d rather not use it.
Why he chooses Mellow Yellow
“Not only is the colour striking, it tastes great and offers so much versatility for frying, roasting, dressings and baking. It brings a unique flavour to food, not just savoury but sweet products too, something I find pretty limiting with other oils.
We use it in every section of the kitchen. It’s our go to oil. Other oils have their strengths, but in my opinion, there isn’t another oil that competes with the versatility Mellow Yellow offers. It also has a great price point which is competitive – something we all know is critical to the survival of hospitality at the moment. I love to champion this British oil, especially as it’s grown and produced close to where I live and work.
Inspired by the Best
Steve has eaten in some extraordinary restaurants and each has left a mark. But Ynyshir changed everything. Sitting in front of the open kitchen, watching chefs craft 33 courses of ingredient-led perfection, he realised food could be more than a meal. It could be a show, an experience, a story, and create lifelong memories in the process.
Advice for the Next Generation
His guidance for young chefs is straightforward: Be willing to learn. Care deeply. Ask questions. Taste everything. Cooking can be a tough industry, but if you commit to it, it can be one of the most rewarding careers imaginable.
