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As one of only three boys in the catering class at school, Zac decided the cooking game was one he could certainly get used to, and, years later, his namesake restaurant is a shining beacon on the local restaurant scene. There is nothing he is afraid to turn his hand to, using the freshest produce found on his Pudsey doorstep to carve an interesting menu that is packed full of deliciousness.

Zac spent two years at Craven College in Skipton before The Red Lion Hotel, Burnsall, saw him take his first steps in a working kitchen under the watchful eye of James Rowley. He then headed to the Devonshire Arms in Bolton Abbey, where he worked alongside skilled chef Andy Nicholson and was part of the proud kitchen team when they won The Yorkshire Life's Restaurant of the Year.

Eight years ago, Zac's parents displayed their faith in their talented son and opened a restaurant bearing his name. Zac thrives on being able to cook in his own kitchen, and loves to utilise high quality seasonal British produce. He works wonders with fresh venison and game, from the butchering to the presentation of dishes like loin of rabbit wrapped in parma ham, served with a cauliflower and parmesan cheese risotto, battered kidney, white truffle oil and tarragon. The restaurant enjoys a host of regular customers and Zac loves creating new concoctions for them and gaining direct feedback.