In under 18 months chef-patron Liam Dillon has transformed the Boat Inn into a very special venue, which is why judges awarded it the Newcomer of the Year title for 2019.
Liam finished his degree in the culinary arts in 2006, after which he worked for the likes of Marcus Wareing at the Berkely in London, which he deemed his “most important learning curve until opening his own business”.
“This started a decade of striving to work in the best kitchens in the world,” says Liam. “Starting off int he Sydney at Quay, from there I was lucky to spend time at Eleven Madison Park, Daniel Gilt, In New York and Noma in Copenhagen.”
Liam’s menus boast maturity, uniqueness and, above all, skill and great balance of flavour.
He has created a gastropub that delivers on all fronts, from excellent service the moment you walk through the door, to outstanding dishes.
On the menu, you’re likely to find quail breast with butterbean houmous and seeds for starter. Or, something a little more meaty, braised pigs cheek with potato and pickles.
Mains include the likes of Cotswold venison with cauliflower and potato terrine. Or red lentil sagaloo with artichoke, cauliflower and spinach.