28-05-2025
Meet the MasterChef star who's head chef at Stove Restaurant
As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Stove Restaurant's Radha Kaushal-Bolland
What is your current role and what does it involve? I'm the head chef at Stove Restaurant, located on the Langdale Estate in Ambleside. I lead a talented and growing kitchen team, working alongside estate chef Duncan McKay to deliver a memorable dining experience for every guest. I'm responsible for menu design, ingredient sourcing, kitchen operations, and team development.
How long have you been a chef? I've been working in professional kitchens since 2022, after reaching the final of BBC MasterChef. While my professional journey is relatively recent, my passion for food runs deep, shaped by my dual heritage, and inspired by both my parents and grandparents, who taught me the value of cooking with heart and soul. My paternal great-grandfather was a baker, and remarkably, that skill helped him survive as a prisoner of war during the Second World War, when he became a cook for his captors. That story has always stayed with me.
How did you first get into cooking? I grew up surrounded by the aromas of my mum and grandma cooking homemade Indian food, and that's where my love for flavour and spice was born. For many years, cooking was my creative outlet outside of law. But after applying for BBC MasterChef and reaching the final, I knew this was more than a passion, it was my purpose.
Where did you learn your craft? I'm proudly self-taught, though I've built my professional experience in both fine dining country estate kitchens and bustling city-centre restaurants. I believe in continuous learning, from people, mistakes, and the seasons. I'm also hugely grateful for what MasterChef taught me about cooking under pressure, staying focused, and trusting your instincts.
What was your first job in hospitality? My first role in hospitality was in a busy, modern British restaurant, where I quickly learned to work the line, prep fast, and stay calm under pressure.
(Image: Stove Restaurant)
What is your signature dish? My signature dish has to be a dessert with a cocktail pairing. Whenever I dine out, I always look at the pudding menu first and plan my meal backwards. If you're looking for a savoury option, then I would choose my Rainbow Vegetable Bhaji Burger. It's made with spiced shredded vegetables, served in a brioche bun with mango mayonnaise and a pickled red cabbage and onion slaw. It's colourful, flavourful, and packed with character.
What's been your worst cooking disaster? Early on in my career, I once mixed up sugar and salt in a pastry cream and piped it into tart shells just before service. It was a classic rookie error, and had I tasted the mixture, I would've caught the mistake in time. That moment drilled into me the absolute importance of tasting everything, even the basics.
What are your culinary ambitions? I'm still only 27, and even though I'm young, I already consider this my second career. Law was my first. But I've found my purpose in the kitchen, and I'm fully committed to this new chapter.
