Duncan Poyser was born in June 1965 and his early training was undertaken at Cauldon College, Stoke on Trent when the college's reputation was far reaching. On leaving college he worked at Rookery Hall in Nantwich. Under the watchful eyes of the then owners Jean and Harry Norton and the inspirational chef Brian Hamilton. Further experience was gained at La Reserve, Bealieu, France, Hambleton Hall in Oakham Leicestershire, where he perfected his patisserie skills, the unfortunately short lived One Sixteen, Knightsbridge, working for Ian McAndrew, Chez Nico as Chef de Partie, a consultancy for Stephen Bull at his eponymous restaurant in Blandford Street working along side the then Head Chef Richard Corrigan who’s now expanding London empire includes the much acclaimed Lindsey House in Soho, one of the best and most personal restaurants in town and finally as Philip Britten’s second chef at The Capital Hotel, Knightsbridge who’s inspiration and technical skills still inspire today. Also during his time off and holidays Duncan worked at Albert Roux’s Boucherie Lamartine and for Philippe Dade at his wonderful bakery in Wembley furthering his skills as an artisan baker using traditional French methods and hand finishing.

In 1991 Duncan took up his first Head Chef position at Flitwick Manor in Bedfordshire, a position he held for five years winning much critical acclaim from the outset including 3AA rosettes, Egon Ronay star, 3/5 in the Good Food Guide and an Acorn award for being one of the top 30 under 30 high achievers in the industry. During this time he also made regular local radio appearances, was a feature on the Anglia Food Guide program and also appeared on Brian Turner’s “Out to Lunch” series.

Duncan returned to his native north west in 1996 to open Bank Square Restaurant and Bar to the same critical acclaim as he had at Flitwick Manor including Cheshire Life Newcomer of the Year. In December 1998 he was head hunted by Iain Donald the then Operations Director and offered the challenging position as Group Executive and Development Chef of Est Est Est Restaurants Ltd, a newly created position which evolved into creating stability and consistency across the brand while growing it from 11 to 21 restaurants nationally, while also maintaining individual restaurant and group profitability and an improved training manual for the groups chefs, some 130 at the time.

Duncan’s return to the restaurant world came in the guise of Executive Chef at The Alderley Edge Hotel where he spent five happy years regaining and reestablishing the restaurants reputation and championing the North West’s culinary bounty. Gaining many awards for the hotel, along with AA rosettes, Cheshire Life Restaurant of the Year and in 2004 Cheshire and Lancashire Life North West Chef of the Year for his achievements at The Alderley Edge Hotel, 2004 also saw him winning the prestigious Food and Drink Expo Hotel Chef of the Year and being listed in the International Who’s Who of Chefs of the World. During this time he became consultant to The Authentic Food Company, developing their Mediterranean range, and food stylist which then led to Duncan becoming Director of Operations and opening chef for the Arora International Hotel, Manchester and Obsidian Bar and Restaurant inside the hotel for Surinder Arora, Sir Cliff Richard and Lak Basran MBE. Under Duncan’s direction, Obsidian won Newcomer of the Year in the Manchester Food and Drink awards and scored 5/5 in the Manchester Evening news reviewed by Ray King. At the same time Duncan opened part of a life long ambition, an artisan bakery “The Baker” supplying Manchester restaurants and Deli’s with real bread and desserts, winning in the same year North West Fine Foods Dessert Producer of the Year award.