Doug Crampton

Doug is the creative force behind the kitchen at Eight at Gazegill, shaping a menu that celebrates the incredible organic produce grown here on the farm. His cooking is rooted in seasonality, sustainability and a deep respect for ingredients.

Working closely with the Gazegill farm team, Doug and his kitchen brigade create dishes that tell the story of the land around us — from rare-breed meats and organic vegetables to the milk, butter and cream produced just a few metres from the restaurant.

Doug’s favourite part of Eight is the unique connection between farm and kitchen, where the ingredients often travel just a few hundred metres from field to plate.

Kimberley Talbot

Kimberley oversees the day-to-day running of the restaurant and leads the front-of-house team to deliver the warm, welcoming experience that guests enjoy at Eight.

Having spent a number of years at the Michelin-starred Northcote Manor, Kimberley brings a wealth of hospitality experience and a passion for creating memorable dining experiences.

Since joining Eight, she has played a key role in building the team, developing events and growing the restaurant’s reputation.

Her favourite part of working at Eight is seeing guests connect with the story of the farm — and watching a team of passionate people come together to create something special.

Ramune Vorobjova

Ramune supports the smooth running of the restaurant floor and works closely with Kimberley to ensure every guest enjoys exceptional service and a truly memorable dining experience.

Originally from Lithuania, Ramune has built an impressive hospitality career in the UK and brings warmth, professionalism and energy to the team every day.

She particularly loves the strong team spirit at Eight and the pride everyone takes in the restaurant’s farm-to-plate philosophy.

Outside the restaurant, Ramune is passionate about fitness and fundraising, regularly taking on endurance challenges for charity.

Ben Clayton 

Ben leads the bar at Eight, overseeing our drinks service and crafting a selection of cocktails that complement the relaxed yet refined atmosphere of the restaurant.

With a passion for flavour and creativity, Ben enjoys developing seasonal cocktails and introducing guests to interesting local beers and spirits from across the region. His attention to detail and calm presence behind the bar help ensure every drink served is perfectly balanced and beautifully presented.

Ben’s favourite part of working at Eight is the variety of guests we welcome and the opportunity to create drinks that add an extra layer of enjoyment to their dining experience.

Luke Canning

Luke is a key member of the kitchen brigade, helping to bring Chef Patron Doug Crampton’s menus to life during service. Working closely with the team, he plays an important role in delivering the precision, care and creativity that define the Eight kitchen.

With a strong eye for detail and real pride in his craft, Luke helps ensure every dish leaving the pass reflects the exceptional quality of the organic produce grown here on the Gazegill farm.

He especially enjoys cooking with incredible seasonal ingredients, many harvested just moments away from the kitchen.

Andrew Trevillion

Andrew is a dedicated Chef de Partie here at Eight at Gazegill and an incredibly hardworking member of the kitchen brigade.

Often the first to arrive each day, he brings energy, enthusiasm and a strong work ethic to the kitchen from the moment preparation begins.

Working closely with Chef Patron Doug Crampton and the wider team, Andrew plays an important role in delivering the seasonal dishes that define the Eight dining experience.

Known for his positive attitude and willingness to help wherever needed, Andrew is a valued and dependable part of the kitchen.

Amie Ford

Amie is the youngest member of the kitchen brigade at Eight at Gazegill, working as a Commis Chef and bringing enthusiasm, curiosity and a strong willingness to learn to the team.

As part of the kitchen, Amie supports the chefs with the preparation and service of our seasonal menus, gaining valuable experience while working with the exceptional organic produce grown on the Gazegill farm.

Amie enjoys the fast-paced kitchen environment and is passionate about continuing to develop her skills as she builds her culinary career.

Mollie Eggerton

Mollie has been part of the team at Eight at Gazegill for almost a year and has quickly become a key member of our front of house team in her role as Head Waitress.

With a natural talent for hospitality and an exceptional table-side manner, Mollie ensures every guest feels warmly welcomed and well looked after throughout their dining experience.

Her calm confidence and genuine care for guests make her a wonderful presence on the restaurant floor and a valued member of the team.

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Martin Weatherby

Martin is our Restaurant Supervisor and the most experienced member of the team at Eight at Gazegill, bringing with him more than two decades of experience in hospitality and fine dining.

With a deep understanding of service and guest care, Martin supports the smooth running of the restaurant and helps ensure every guest receives attentive, professional service.

His knowledge, calm presence and attention to detail are invaluable during busy services, and he enjoys sharing his experience with the team while helping maintain the warm, welcoming atmosphere that defines dining at Eight.

George Fielding

George is the youngest member of our front of house team and works as a Commis Waiter at Eight at Gazegill. Friendly, enthusiastic and always ready to help, George plays an important role in supporting the team during service and helping to create a warm welcome for our guests.

George joined the team through our work with the Down’s Syndrome Association, reflecting our commitment to creating inclusive opportunities within the hospitality industry. Since joining, he has become a valued and much-loved member of the team.

  George particularly enjoys helping guests celebrate birthdays and special occasions, often sharing in those memorable moments that make dining at Eight so special. His warmth and enthusiasm make him incredibly popular — not only with our guests, but with his colleagues too.

The Curlew

The Curlew is more than our logo, it is a symbol of the land that sustains us.

At Eight at Gazegill, the farm is both our larder and our landscape. The rare wildflower meadows surrounding the restaurant provide vital sanctuary for ground-nesting birds such as the Curlew, a species now sadly listed on the UK Red List due to habitat loss.

With their haunting call echoing across the valley, Curlews are a treasured part of this landscape. Nesting only once a year and typically producing just four eggs, their survival depends on the protection of places like Gazegill.

By caring for the land, we hope to help ensure these remarkable birds continue to return to our meadows for generations to come.