Pyne Arms, Barnstaple
+ Pan fried hake with warm tartare sauce
+ Locally sourced food with a modern twist
+ Seasonal menus
+ Local guest ales
Chef Patron Ellis emphasises providing diners with locally sourced food with a modern twist with everything from a Sunday roast to speciality fish on the menu. He uses the finest local ingredients serving dishes that are both traceable and fresh, but most importantly, delicious.
It’s all I’ve ever done, I’ve always been in the kitchen. I like that it allowed me to travel as I can do it anywhere.
What do you enjoy most about your industry?
Everyone helps each other, the industry really pulls together and it’s nice to be a part of it.
Where’s your favourite place to eat, other than Pyne Arms?
Who’s your biggest influence?
Marco Pierre White was my main influence from a young age, his book White Heat was something else.
What does being a Top 50 Gastropub mean to you?
Bowled over, it means everything even if we are only in it for this year. We’d never been on the list before so to come in at number 32 means everything.
What advice would you give to an aspiring chef?
Just be a sponge, listen and have passion, without it you wouldn’t wake up and do it. Make sure you’ve got a good teacher, someone that doesn’t just shout at you.
Best country for food?
I like the stuff they do in Sweden; I like their food philosophy.
A typical day off?
Usually get out by 10 am after serving breakfast to our guests and have a picnic, walk the dog and spend some quality time with the family.
What’s your signature dish and why?
Bestseller is probably pan-fried hake with warm tartare sauce. It’s been on the menu for 7 years so I don’t think we can take it off!
Tea or coffee?
Tea first thing and then it’s coffee all day.
What do you think the future holds for Gastropubs?
A bright one, people always want to go and eat and they always want a pub.