Jake Boyce

Head chef at number 28, The Duncombe Arms, Jake Boyce gives us insight into his culinary inspirations and what he thinks the future holds for gastropubs. 

Did you always want to get into cooking?

Yes! All of my earliest memories are of food and it’s the first thing I wanted to do despite having a few years as a teenager when I wanted to be a rock star.

What do you enjoy most about your industry?

New ingredients, creativity, the people, camaraderie.

What is it that attracted you to gastropubs?

This is the first pub I have worked in and I love it! The vibe, locals, the tradition.

Where’s your favourite place to eat in the UK?

That’s a really difficult question so I will give you four! La Popote in Cheshire, The Five Fields in Chelsea, The Star Inn Harome, and Vale Curry House in Burslem.

All very different places suitable for different occasions but equally as excellent at what they do

Who’s your biggest influence?

Every single person I have ever met, for me food is about experience and the memories that you create when eating so when we cook for one another we drawn on all of it

What does being a Top 50 Gastropub mean to you?

Pride

What’s your favourite ingredient right now?

Dunwood Farm beef and Staffordshire oatcakes, probably not at the same time

What do you think the future holds for Gastropubs?

I think the term gastro pub means something very different toady compared to 10 or 15 years ago, thanks to the likes of Andrew Pern & Tom Kerridge. The future is strong and the gastropub will continue to evolve
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