AN INTRODUCTION

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OUR KEY TEAM

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  HEAD CHEF

  BRAYDEN DAVIES

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  BRAYDEN DAVIES

  Today, The Box Tree remains a cherished institution, combining its rich history with modern innovation. Since taking the helm as Head Chef in early 2024, Brayden Davies has been shaping the restaurant’s culinary direction with his refined yet modern approach.

  Originally from Australia, Brayden honed his skills at several Michelin-starred establishments, including The Raby Hunt, Northcote Manor, The Angel at Hetton, and Shaun Rankin at Grantley Hall. His cooking blends his Australian heritage with a deep respect for local, foraged ingredients, celebrating Yorkshire’s exceptional produce.

  Over the past year, Brayden has introduced a creative and evolving tasting menu that marries contemporary techniques with the traditions that have made The Box Tree famous. His dedication to quality and innovation has also earned him recognition as an ambassador for Aussie Beef and Lamb and Meat & Livestock Australia in the UK.

  “The Box Tree has such a rich history, and it’s been a privilege to bring my own style to its kitchen. I’m excited to keep evolving the menu and creating memorable dining experiences for our guests.”
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  GENERAL MANAGER

  Chris Stapleton

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  Chris Stapleton

  Chris is a true Yorkshire born country lad and has grown up with a farming background, he became the black sheep in his family when he decided not to keep up the family tradition and move away from farming.

  He started working with his mum in her infamous cycling café in Burnsall which ignited his passion for the industry, aged 11, every weekend he would be waiting tables, taking orders and making coffees. Then aged 16 he moved to work part time for the Devonshire group based in Bolton abbey and Burnsall whilst he was studying, here Chris started to really develop a love for wine and a more upmarket style of hospitality.

  After going to university to study Graphic design Chris then decided the hospitality industry was the route he wanted to pursue a lifelong career in. His focus has always been in the front of house, delivering first class service, getting to know the customer’s needs and developing his own wine and product knowledge and being able to train and pass on his experience to his team. Working in a large 4* hotel as an F&B supervisor/duty manager this finally gave him the break he was looking for.

  Chris came back to the area as an assistant manager of a local bistro where he began building a reputation as a very hard working, passionate and personable individual. He prides himself on remembering customer’s faces, likes and dislikes and ensuring they receive a flawless service as well as bringing a bit of fun with it.
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  RESTAURANT MANAGER

  Tom Wardle

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  Tom Wardle

  We are delighted to welcome Tom Wardle as the new Restaurant Manager at The Box Tree. Originally from the Midlands, Tom brings a wealth of experience and a passion for fine dining to his new role. His career began with a management trainee programme at Hambleton Hall, renowned for holding the UK’s longest-retained Michelin star.

  Tom further refined his skills as Assistant Restaurant Manager before being promoted to Restaurant Manager at the acclaimed Michelin-starred restaurant, The Man Behind the Curtain and the innovative Psycho Sandbar. Over his seven years there, he gained exceptional expertise in delivering outstanding dining experiences and fostering team excellence.

  At The Box Tree, Tom is excited to get to know our valued guests, lead the front-of-house team with professionalism and warmth and collaborate closely with Brayden and Chris to uphold and enhance our exceptional service standards.
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  SOUS CHEF

  Nick Dixon

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  Nick Dixon

  Originally from Bingley, Nick Dixon’s Yorkshire roots run deep, with his family hailing from the region for generations. After studying at Teesside University and working in the student union kitchen, Nick then embarked on his culinary journey in 2016 with an apprenticeship at The Curing House, a family-run restaurant in Middlesbrough.

  In March 2018, he joined The Box Tree as a commis chef, where he began to refine his craft. Eight months later, he moved to The Angel in Hetton, advancing from Demi Chef de Partie to Chef de Partie during his five-year tenure at the Michelin-starred establishment.

  Nick returned to The Box Tree in January 2024 as Junior Sous Chef, excited to work alongside Head Chef, Brayden Davies. By late May, his talent and dedication earned him a promotion to Sous Chef. Known for his philosophy, “I like to cook what people like to eat,” Nick’s culinary approach is approachable, thoughtful and rooted in guest satisfaction.

  Outside the kitchen, Nick is a proud dad of two who treasures family time and finds inspiration in reading.