Frances Atkins
Frances Atkins | |
|---|---|
| Born | Frances Venning Maidstone, Kent, England |
| Occupation | Chef |
| Known for | Achieving a Michelin star at the Yorke Arms in 2003 |
Frances Atkins is a renowned British chef who achieved a Michelin star at the Yorke Arms in 2003.
Career
Born Frances Venning in Maidstone, Kent, she grew up in Ilkley, West Yorkshire. Her formal education included hotel management studies at Bradford College. Early in her career, she gained experience working at Ilkley's The Box Tree, followed by positions at Dalhousie Castle in Scotland and later in Denmark to broaden her culinary skills. At the age of 23, she married her first husband, George Carman QC, but refrained from professional cooking for a decade due to his preferences. After their divorce in 1984, she returned to the culinary world, initially working in pubs before establishing a catering business that evolved into a cafe. It was during this period that she met her second husband, Bill Atkins; together they closed the cafe to launch Atkins Restaurant. She also sought guidance from Raymond Blanc at Le Manoir aux Quat’ Saisons during this phase.
Subsequently, Atkins took charge of the Old Plow in Speen, Buckinghamshire and opened Farleyer House in Scotland, where she was awarded a Bib Gourmand by the Michelin Guide. With backing from Sir Neil Shaw of Tate & Lyle, she inaugurated Shaw's Restaurant in 1993. Returning to Yorkshire in 1997, she acquired the Yorke Arms located in Ramsgill. Starting with a straightforward menu, she gradually enhanced it and earned a Michelin star by 2003.
In 2014, she appeared on BBC Two's Great British Menu, presenting dishes dedicated to her father. While Frances took on the role of head chef, Bill managed the operational aspects of the business. In 2017, as Bill prepared for retirement, they placed the Yorke Arms on the market for £1.75 million.
The Yorke Arms lost its Michelin star status in October 2019 but had secured its third AA rosette by February 2020. The establishment ceased operations in July 2020 due to the COVID-19 pandemic and intends to reopen as a private country house available for hire. Following this, Atkins launched Paradise Food, a catering enterprise with longtime collaborators chef Roger Olive and manager John Tullett.