"He joined us as Sous Chef when we opened in 2014 and has grown with the business. "When we opened Penny Blue in 2017, Anthony stepped up to become Head Chef and has been instrumental in shaping our food offering ever since. "He trained at Carlisle College, started his career locally and, 12 years after joining us as Sous Chef, is now joining the Board. He was promoted to head chef in 2017 and has since led the kitchen team, focusing on seasonal menus, quality ingredients, and supporting local and regional producers. "We're very proud to remain an independent Carlisle business, employing local people, supporting local suppliers and continuing to invest in the city.