Young chef at the Three Swans in Harborough has been picked out as a 'rising star'

Dan Green, 27, has thrived both “professionally and personally” since he pitched up at the Three Swans in January last year.

And now he’s been picked out as a ‘Rising Star’ by the historic High Street hotel’s owner, the Coaching Inn Group.

Jubilant Dan said: “I’m excited and very proud.

“This means I’ll be able to go on more courses, gain further qualifications and really boost my long-term career prospects.”

The Leicester-born chef added: “It was a real shock – I didn’t see it coming.

“On the other hand there’s been a fair bit of banter flying about here and my colleagues have had some fun at my expense!”

Dan admitted he’s already come a long way since he applied to do a catering course at Leicester College fresh out of school at 16.

He confessed that his attendance record at Wreake Valley Academy in Syston was a stunningly low 27 per cent.

“I was honest with them when I went along to the college and that helped me get the place,” said Dan, who lives in Husbands Bosworth.

He worked in a bistro and an Italian restaurant in his spare time while getting qualified as he took to cooking like a duck to water.

“I went to work at the Admiral Rodney Hotel in Horncastle as a Chef de Partie before moving to the White Hart Royal in Moreton-in-Marsh,” said Dan.

“I transferred to the Three Swans as a junior sous chef just over a year ago – and I’ve never looked back.

“Ben Coleman, the head chef here, has helped turn me into a much more rounded and sophisticated chef.

“I owe Ben a big thank you, he’s a top Michelin star chef and has taught me so much.

“We have a lot of fun here, too, as well as working hard and the people are great – it’s been brilliant.”

Romance has also blossomed as he’s become engaged to Karrie-Ann Goodearl, who’s part of the front of house team at the Three Swans.

“We met at the Admiral Rodney and were reunited here when she came in last March.

“It’s been great bringing her here and we want to get married one day,” said Dan.

“I’ve got my eye set now on becoming a head chef before rising up to general manager by the time I’m 45.

“I’m loving it here at the Three Swans, this is the best company I’ve worked for.

“I’ve got a fantastic future in front of me and the world really is my oyster!”