A third generation Chef, Claire Lynch grew up in the restaurant and hospitality industry. Lynch started to cook with the guidance of her father as a teenager in the kitchen of Roy’s Place, the restaurant her parents opened in 1982 after relocating to Anguilla from Yorkshire, England. Lynch left Anguilla to continue her education in England where she worked at her grandmother’s catering company through her university years.

Lynch earned a Bachelor of Science degree in Hospitality and Food Science from Huddersfield University. After graduation she took a position with Starwood Hotels & Resorts at the Sheraton Commander Hotel in Cambridge, Massachusetts in catering management. Several years later she was on the opening staff at The Hotel Marlow, a Kimpton Hotel Group hotel, also in Cambridge.

In 2013 Lynch returned to Anguilla where she became the Chef Proprietor at Roy’s Bayside Grill, and operated it with her husband Patrick until they closed the restaurant in April of 2026 after 44 years. Lynch kept true to Roy’s roots with a menu featuring steak and local seafood. She enjoys serving the comfort foods Roy’s has become known for and added daily breakfast, a popular Sunday Brunch, a selection of homemade desserts and served traditional Johnny Cakes to welcome dinner guests to Roy’s.

With the closing of Roy’s physical restaurant Lynch is now focusing on Roy’s Catering, a full service catering company on Anguilla which will be offering many of the dishes Roy’s was known for, as well as a vast selection of other dishes.