MoreAbout Us

    The Ultimate dining experience like no other

    One of the most exciting eateries to re-open in Rothwell.- These guys have years of experience and it shows, from the decor to the presentation – perfect!


    The bakehouse built from local stone exudes warmth and comfort, its interior designed for fine dining and classic wines, the statement furniture, industrial fittings and twisting stairs whisk you to a convivial environment, complimented delightfully within the courtyard “alfresco” in oak woofired ovens. Our seasonal a la carte menu is presented alongside a varied drinks menu. The Old Bakehouse is vibrant, with a bespoke menu design offered for larger groups all year round. Alacarte with class a woodfired bbq, tapas or Neapolitan pizza cooked and served in our fantastic covered courtyard, served only with lashings of delightful freshly cooked food. It’s all about the food…We don’t count how many calories are in a dish but we will spend a lot of time trying to get the best out of the ingredients. For head chef Suzanne, it’s all about creating dishes that put a smile on your face served by a team with a smile on theirs! Unfussy, clean & simple dishes all prepared entirely from fresh local produce is what you may expect. Indeed, our restaurant provides truly fantastic food, cooked exceptionally well and priced affordably toensure everyone can enjoy our delicious dishes cooked with enthusiasm. Our staff source virtually of the ingredients locally. Importantly we are careful to be able to accommodate most dietary requirements including vegetarian and vegan. Whether you’re joining us for breakfast, a coffee and slice of cake in the morning, or it’s lunch or dinner from our main menu, you can be sure to be served the freshest of food, in a very relaxed and comfortable environment . The little ones will love it too as our head chef will look after them with her children’s menu we are open daily and all day at weekends. Great feedback goes along way, therefore please recommend us on social media if you are able to. In the unlikely event you are not satisfied with anything during your time with us, please speak to one of our dedicated staff members.

    Chef Suzanne McDaid

    Head Chef
    My first steps into being a career chef started in 1989 on a youth training scheme with skills and theory training at a local college backed up with hands on job training, the very busy restaurant at the Royal Hotel Kettering was where I took my first steps in creating what has become my pride and passion. As my journey progressed so did my experience, my passion for food grew, and my career path developed, as did my thirst for knowledge. I was at the hotel for around four years, starting as a trainee and progressing to chef de Partie, preparing ala carte food, seasonal menus, combined on a larger scale for in house functions. My chapter at the Royal hotel ended after a diner and staying guest complimented my passion, my energy and his utter delight for my food. He asked if I would consider heading up his Kitchen team and new venture. My next step was to join the team as the head chef which took me to Royal Leamington Spa, in a quirky new wine bar and restaurant. A new carte blanche project lay before me, my own styled menus, aligned with my passion for food, The restaurant flourished instantly,the unique setting was quickly embraced by locals and tourists. My reputation and cuisine lead to many client acquisition’s. serving and cooking private dinners at their residences. After becoming a mother and bringing up my children I wanted to step back in to my career and discovered that a new restaurant was opening in Rothwell. My journey after a short pause was reborn in the new Mediterranean restaurant “The Old Bakehouse” I had the pleasure of many years at The Bakehouse. New experiences and new challenges, but lashings of delightful food balanced out the challenges I hadn’t experienced previously. The food, the menus, and the new flavours enthralled me, and I am proud to say that The Old Bakehouse was then and is once more my calling, I quickly found a new love and passion for cooking, “Mediterranean style”. After many years and a new addition on the way I once again took a career break.The news that The Old Bakehouse was to reopen intrigued me instantly, and I was honoured when I was asked to join and Head up the Kitchen. My heart has always been with The Old Bakehouse now and previously, and I am proud to be a part of this new chapter in familiar settings, my focus is to bring back once again the best of the Bakehouse with the dishes I created for many years, with many mouth-watering additions. My passion, my energy and my team will await all customers old and new to share in our delicious dishes.

    Chef Kyriacos Paphitis

    Head CHef
    Mediterranean passion, mixed with only the best fresh ingredients, added with a huge serving of pride garnished expertly with traditional authentic recipes, creates our Assistant Head Chef Kyriacos. The Bakehouse kitchen wouldn’t be special without a traditional touch. In true Greek-Cypriot style he offers all our customers “ Geiá sas kai kalós írthate” by creating an unrivalled and authentic menu, reminiscent of the sun-drenched island of Cyprus. “From an early age I was encouraged to pursue a culinary career by my parents, I come from a very small village and was raised to embrace the ways of a hardworking family.From the age of 11 my mum educated me traditionally in how to prepare good fresh food for my youngest brothers every evening”. My parents quickly realised I had a talent for cooking, I would arrive home from school and spend the Rest off the day in the kitchen. After I graduated I studied in Nicosia as a chef at the wonderful “Alfa College of Culinary Arts” where I flourished and furthered my education and passion. After graduating my career started quickly in the kitchen of the le Meridien 5*hotel close to home in Limassol where I quickly developed a different style of cuisine. My career and desire to travel lead me to the Uk and I settled in London. It was 1996 my enthusiasm was rewarded and I started as a sous chef at deserie Mediterranean restaurant, I was privileged and recognised that I was being nurtured, educated and inspired by a fantastic and inspiring head chef who taught me how to create fine dining dishes, and my own mouth-watering recipes which will stay with me forever. In 2015 I joined “olive” in Corby and a year later was offered by the owner’s the head chef position. After many years working as a chef, combined with my passion for food, I understand it’s my duty and responsibility to excite and delight with healthy nutritious recipes, ingredients sourced expertly using local fresh produce where only the best quality is accepted. I enjoy the social interaction with all our diners and discuss and encourage feedback about our dishes, service and menu uggestions, I offer advice on healthy diets and ingredients and share my knowledge with excitement and of course “passion”.