Anna Hedworth is a chef, restauranteur, author, and founder of several hospitality businesses based in the North East. After opening her first restaurant single handedly in 2014, she has gone on to create Cook House, Long Friday, catering company Elsewhere, and the annual wine fair Soaked. Alongside her restaurants, Anna is the author of two cookbooks, most recently Service, which reflects her deep love for hospitality, food, and the experience of bringing people together around the table.
How did your career in hospitality begin? What was your first job?
I have had an unconventional path to chef and restaurateur as I started out as an architect. I didn't love it, but it took me quite some time to realise what I wanted to do instead. I always had various jobs in hospitality in my younger years, but I was late to actual cooking. I didn’t realise how much I loved food and being a host until I was into my 20s, and I then just began to absorb as much knowledge as I could from books, restaurants, chefs and finally one day realised this was what I wanted to be doing with my life.
I opened my first restaurant single handedly in 2014 and have progressed to the larger iteration of Cook House, a second restaurant, Long Friday, a recently launched catering company ‘Elsewhere’, yearly wine fair ‘Soaked’ and two cook books, the most recent of which ‘Service’ has just come out. So I have stayed busy. I love the world of hospitality and restaurants, they bring joy, and play an important role in people’s communities and lives.
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What has been your biggest hurdle as a woman in the industry?
I have set my own course, I have only worked in my own kitchens and set my own standards, this has resulted in my path being different to many others that I often hear about. I have created an environment that I enjoy and am very happy to be part of.
My personal difficulty as a woman in the hospitality business, I think, is giving myself the credit I deserve, without apology and self deprecation. It is harder to be seen, I feel, as a woman; even when waving. And a woman probably needs to work harder to get the recognition and credit they deserve.
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What has made you proudest in your career?
There have been many moments, opening my first shipping container restaurant, getting the first copy of my book, wonderful national reviews for both restaurants, it is very hard to choose just one.Right now, I am particularly proud of the feeling of ambition and purpose that exists in both of the restaurants. The team as a whole are excellent, as good as they have ever been, and are pushing themselves to be better, to produce better and better food and learn more all the time. It is a pleasure to be around and makes me particularly proud right now.
What do you wish someone had told you when you first entered the industry?
I think the most important thing that I have learnt is that you have to do something you believe in and love in order to succeed. It is impossible to stick at it otherwise, as it takes so much of your time and energy. You have to work hard, that goes without saying, but staying power and stamina are qualities you really need, and I value those things in myself.
To be able to put yourself in the mind of your customer is also hugely important. I have always been good at identifying gaps in the market that I personally saw missing from my city and environment. To recognise how a customer experiences a restaurant, or a hospitality offering, without ego, is a valuable skill.
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Who inspires you most in the industry?
I am inspired by people, especially women, who work hard, are passionate and particular about what they do, who produce delight in food, restaurants, words and spaces, or all of the above.
People like Alice Waters, Thomasina Miers, Rachel Roddy, Ruth Rogers, Margot and Fergus Henderson, Jeremy Lee. These are the people I want to talk to, to be inspired by, to have dinner with. I think surrounding yourself with people who you want to emulate is important, whether that is in day to day life, work, or what you read and watch.
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What changes would you love to see that would make the hospitality industry more inclusive and supportive for everyone?
I would like to be part of encouraging more women to work in kitchens, it is a rewarding and fulfilling career, where they are under represented. I, as a woman owned business and kitchen, get a much larger proportion of applications from girls and women, but I would still like to see more. Chefs and restaurants need to encourage young women to be part of their teams, and to take them on when they apply. I have had a few girls start in the last year with little to no experience and to see them grow in skill and confidence is a joy.
This conversation is a reminder that there is no single path into hospitality — only curiosity, resilience, and a deep belief in what you are creating.
Anna’s journey speaks to the power of carving your own space, setting your own standards, and building environments where people can grow with purpose. Her commitment to thoughtful leadership, community, and care continues to shape not only her businesses, but the wider hospitality landscape.
