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Who we are

Daryll Young 

Head of Chef Development and Innovation

While my role is to help our chefs learn new skills and new cuisines, I believe strongly that I should also keep learning – and I try to learn from everyone I come into contact with. I suppose it’s about having a deep curiosity about food. There’s always something new and exciting to discover, and I encourage the team by leading them on culinary adventures.

Ever since I started working in a Chinese chip shop, aged 14, I’ve enjoyed being in kitchens. A chance meeting in a pub led to a kitchen porter job at an army camp, which I did for six months before moving onto veg prep and starting my NVQ apprenticeship. Virtually every job in a kitchen followed, and my first head chef roles were with two major technology companies. My career with BM started as a six-month stop-gap before taking time off to travel – and I’m still here almost 10 years later! 

Most of my spare time and holidays revolve around food. The standout experience in recent years was in Frantzen, a restaurant in Stockholm – any meal that starts in a darkened lift with AC/DC booming through the speakers is always going to stay in the memory!