Part of Tommy Banks' Jeopardy Hospitality, the pub has been led with confidence from the outset. Open only a few months at the time of judging, food already sits firmly at the heart of the business. The kitchen is headed up by executive chef Aled Williams, delivering classic British pub cooking that is seasonal, locally sourced, and executed with clarity and consistency.
Sustainability is built into how the kitchen operates day to day, while the drinks offer has been carefully put together to support the food, with strong local beers and a growing low and no selection.
Under Aled's leadership, the kitchen runs in a calm and supportive way, creating a positive working environment that feeds directly into consistency on the plate and a confident guest experience.
Guests can choose from a varied menu including venison tartare with juniper hash brown, Yorkshire pheasant Kiev and apple crumble soufflé.
