Born and raised in Coventry to Cypriot-Greek parents, Leo Kattou began his culinary journey in the family’s fish and chip shop, a business his parents have run for over 30 years and which remains in the family today.

He later enrolled at University College Birmingham (UCB), turning down an initial place at Henley College to pursue a path that led him into professional kitchens. While at UCB, he joined Simpsons in Birmingham as a commis chef, beginning a 14-year tenure that would define his classical training. Working under Luke Tipping, he progressed steadily through the ranks and was part of the brigade that gained and retained the restaurant’s Michelin star, before becoming Head Chef at 26 years old.

Deeply influenced by his upbringing, where food was inseparable from family and generosity, Kattou views dining as a human experience as much as a culinary one. In 2022, he stepped away from the kitchen to reset and seek inspiration, returning to his roots in Cyprus. Back in the UK, he became Head Chef at The Bower House in Shipston-on-Stour, a restaurant-with-rooms where he brings his classical training together with a produce-led, seasonal approach.

In our interview, he discusses championing outstanding local ingredients, mentoring young chefs and fostering a positive kitchen culture, as well as his favourite Cypriot dish.

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When did you first fall in love with cooking?

I started cooking at 15, helping out in the fish and chip shop my parents have run for over 30 years. Food was always at the heart of life growing up in a Cypriot-Greek family but it was during that time that I realised I wanted to pursue it seriously and develop within professional, classical gastronomy. I wasn’t particularly academic at school and cooking became a creative outlet for me – it just clicked.

How would you describe your culinary style?

My style is rooted in classical technique but it’s very much led by the produce. I see myself as the middleman between great ingredients and the guest, so it’s about showcasing what’s around you at its best. It’s Modern British at its core, with European and Mediterranean influences – particularly Greek.

What is your culinary vision for the menu at The Bower House?

It’s about creating something that’s seasonal, local where possible, and genuinely enjoyable to eat. We want the food to feel considered but not overworked – refined but still approachable. Ultimately, it’s about building a menu that people want to come back to, that reflects where we are and brings people together. I believe food should be serious in craft but joyful in spirit – measured not only by the plate, but by the sound of glasses clinking across the room.

Do you have a favourite dish on the menu?

It changes quite often with the seasons, but dishes like the soufflé or scallop ravioli are always close to my heart. They’re technical, but they still allow the main ingredient to shine, and we can evolve them throughout the year.

What is the most important lesson you’ve learned during your career?

That great restaurants are built on people. You can have all the techniques in the world but if you don’t have a strong, supportive team around you, it doesn’t work. Creating an environment where people feel comfortable, can learn, and aren’t afraid to make mistakes is key.

What are the biggest challenges faced by the hospitality sector and how are you tackling them?

There are a lot of pressures – from rising costs to staffing – but I think one of the biggest challenges is maintaining standards while keeping things sustainable for the team. For me, it’s about building a positive culture, investing in young chefs, and making the kitchen somewhere people actually want to be. If you get that right, everything else becomes more manageable.

What is your approach to sustainability in your cooking?

It starts with the produce – working with around 27 suppliers and being really particular about sourcing the best seasonal ingredients, ideally locally. It’s also about respecting those ingredients and not overcomplicating them, using them thoughtfully and minimising waste wherever possible.

What would you like your next project to be?

Right now, my focus is on continuing to put The Bower House firmly on the culinary map. Shipston-on-Stour is a unique and spirited market town that deserves a neighbourhood restaurant capable of drawing guests from afar and beyond its immediate community. Long term, it’s about continuing to grow – developing the team, nurturing young chefs and continuing to create a place for people to gather and really connect with each other.

What is your favourite dish, and who cooks it?

One that always stays with me is a simple dish I’ve had in Cyprus – braised and grilled octopus with salad and dips, eaten by the sea. It’s not about who cooks it, it’s about the feeling around it – simplicity and great ingredients done well.

Photography: © Eleonora Boscarelli