Nina

Nina Matsunaga was born in Dusseldorf, Germany which is known as ‘Japan’s capital on the Rhine’ due to its significant Japanese community and strong ties with Japan. Her parents were first generation immigrants, swopping life in Japan for a life in Europe.  From a young age Nina was exposed to an assimilation of culinary staples as Nina’s mothers’ Japanese cookery had to adapt to German produce. Such as German sausage sushi, and her father’s kimchi (not even a Japanese dish) on almost everything.

During her childhood Nina also developed a passion for all things British, which set her sights on an eventual move to the UK, and turned her into a true Anglophile. After leaving school, she headed off to university to study ‘Culinary Arts’, later studying an MSc in ‘Food Policy’, studying under the infamous professor and writer Tim Lang. It was here that her passion for sustainability, and food politics really began.

Nina, and her menus have won many accolades, featuring in the Good Food Guide since 2015, winning Craft Guild of Chefs Award for ‘Best Pub Chef,’ as well as accolades from the AA, Squaremeal & Hardens just to name a few. She strives to constantly move, not only her food, forward, but also the culture within her kitchen it’s sustainable impact, whilst keeping her food accessible to as many people as possible.

James

James’ love for food, drink, and hospitality led him to carve his own path in the industry, often teaching himself and continually learning. He aims to create something personal and a little special.

Raised in Ireby, at the edge of Lancashire, he spent his youth exploring the countryside—whether foraging with his grandma, catching trout, or hunting with ferrets and lurchers. Food was always central at home, baking with his gran or helping cook inspired by his mother’s cookbooks.

Studying in Manchester exposed James to new cultures and cuisines, deepening his passion. While at university, he worked full-time in several restaurants, and after graduating, continued in some of the city’s best.

Meeting Nina marked a turning point as they bonded over shared values—seasonality, sustainability, and quality. While Nina took the lead in the kitchen, James found his place front of house, developing a passion for natural, biodynamic, and organic wines. His award-winning wine list and evolving drinks program now reflect the same care and ethos as the food—focused on small, responsible producers who truly care about what they create.

Our Story

Shortly after meeting, James and Nina started to discovery the possibilities of opening their own business. Their first was in the most local market to them, which grew to become the mighty Levy Market.

Their first stall was an eclectic affair, with chocolates, sausage rolls, cleavers lemonade, and anything else they could cobble together for the first market. Soon after ‘The Moocher’ was born “. They rapidly expanded the business taking on more markets, and they started with festivals too. They renovated an ex-army field kitchen, and bought an old land rover to pull it. They now had the ability to provide hot food for markets, festivals, film crews and weddings.

In 2014 their son Ernest was born, and soon after James had an increasing desire to return to the countryside. After looking at several properties they found a place in Sedbergh, a town familiar to James, he grew up not far away and his Grandad originated from Dent. October 2014, they opened the Three Hares, a café, bakery and bistro. What started off quietly, grew into an award-winning business which became well known in the area. Their dinners were often booked up weeks in advance, and the limited facilities meant they had to look at the next steps.

The opportunity arose, to work with others to refurbish, and open the Black Bull.
The Black Inn is a 17th Century Coaching Inn. The main building is the original, which looks to have taken over the shop next door and expanded over the years from the back, creating a rabbit warren of a building. Once a bustling black-tie hotel and restaurant, on a busy highway it fell into reck and ruin over the last few decades.

This came to a head in 2015 when the Cumbrian floods saw the last tenants close the doors for good. Closed for several years, leaving a massive whole in Sedbergh’s main St. After much negotiation we finally managed to purchase the building in 2017 from the brewery. The challenge next to reopen the doors. With great help and support we appointed and old friend Patrick and his company Up North Architects to take on our vision and develop it. Keeping the heritage of the building, but introducing modern, clean designs were key but also reflecting Nina’s Japanese heritage and their pursuit of sustainability alongside. A true Wabi Sabi design.
The Black Bull reopened in July 2018, and what a ride it has been.