Our Team
Bobby Keegan
Born in the Cumbrian hills, Ashlack was an integral part of Bobby’s childhood.
Educated at Ballymaloe in 2017, he has been driven to create food born out the necessity for sustainability. Foraging, fermentation and simple ingredients paired with a deep understanding of the land from which they come is the underbelly to Bob’s palpable culinary flair.
For Bob, it is paramount to defend the biodiversity of the UK by championing small-scale producers and promoting good quality, local, sustainably produced food. This principle paired with native wild food and homegrown vegetables from our estate makes his work in the kitchen interesting, radical and most importantly, delicious.
Jenna Freak
Having worked in commercial kitchens from a young age in rural Dorset, Jenna has taught themselves all elements of the hospitality industry with great ardour.
Jenna’s time with Rye Bakery in Frome were truly enlightening years which largely influenced their confidence and finesse, both as a cook and manager. Working closely with Amy Macfadyen, Owen Postgate, Sean Murgatroyd and Calum Grisewood-Foley, Jenna now boasts a wealthy repertoire of all things delicious eaten before 12pm.
An unstoppable force of eloquence and diligence, at the heart of all that Jenna does at Ashlack is the desire to provide a safe, comfortable space for those who require respite from their demanding lives and to reconnect with their individual passions.
Katie Thompson
Forage & Foliage
Katie is an inspirational creative - weaving the dynamic colours and textures of the Cumbrian landscape into breathtaking floristry. Happiest when exploring the scenery of the Lake District, her work is guided by a love of nature and the ever changing local fauna and flora.