Celebrating the pub chef providing a remarkable food offering in their pub
The Pub Chef of The Year Award is presented to an individual who is celebrated for providing a remarkable food offering in their establishment. A chef who has developed a profitable, high quality menu that is well presented, truly memorable and most importantly tastes amazing! The winner will have attracted new customers with their menu and as such has established food as a key part of sales.
Take a look at the shortlist below and vote for who you think deserves this award here.
Shaun Edmondson, The Brown Horse Inn Winster Valley
Shaun has grown up in the industry with his father owning a very popular restaurant as a young boy, a country inn and then later on a hotel. Shaun worked in the kitchen of his Father’s restaurant while he was still at school. He travelled extensively through various countries and uses a lot of the skills and techniques that he developed along the way in his cooking today. When Shaun took over as head chef of The Brown Horse in January 2018, it had a good reputation for food but was not as busy as it is today. Shaun has elevated the food at The Brown Horse to another level; his food is consistently outstanding and beautifully presented.
Peter Friskey, The Three Tuns
In less than six months of picking up a small village pub, which had been closed for over six years, Peter turned The Three Tuns into the local 'go to' place to eat. Peter’s menus were an instant success and all of his food is homemade (even the bread). Although the menu is fairly short by some standards, there is something on it for everyone and every occasion. There are also good vegetarian and vegan choices. Because the menu is fairly short, Peter can keep the offering fresh and encourage return visits by changing the whole of the menu every two months. The Three Tuns has recently won the CAMRA Huntingdonshire District 'Most Improved Rural Pub of the Year 'award.
Nick Deverell-Smith, The Churchill Arms
Nick knew he wanted to enter the hospitality industry from a very early age. At just fifteen, Nick left school to study at Birmingham’s College of Food. He then went on to train with the biggest names in food industry including Marco Pierre White, Gordon Ramsay, and Marcus Wareing and has been head chef at Soho House. In 2015, Nick transformed The Churchill Arms from a boarded-up building to a thriving pub with rooms. He has also made numerous appearances on top television shows including Great British Menu (representing the Central region of the UK) and Saturday Kitchen.
Danny Exton, The Queens Head
Danny Exton has been the head chef at the Queen's Head in Bulwick since it reopened in November 2018. The pub had been closed for roughly 18 months after a string of short-lived iterations under previous ownership. The pub has been restored to its glory days with Danny's food being the focal point of the business. His menu is seasonal, imaginative and comforting. The Queens Head has been favourably reviewed in local publications including Essential Living and The Great Food Club. He has also managed to make the menu diverse and approachable, whilst avoiding the trap of being long-winded. The Queens Head has a wood-burning pizza oven and offers authentic Napoli style pizzas, which once again are a credit to Danny's skill-set.
Brett Barnes, The Fox & Hounds Barley
After the pub was acquired two years ago, Brett played a key role in restoring the rundown building to its former 350-year-old glory. He’s helped create a true gastropub, providing a level of gastronomy that attracts people that drive long distances to sample the menu. The menu Brett has developed evolves daily and has a careful balance of dishes that appeal to all tastes and ages, sourced from the very best local artisan producers. The relationships he has built up with local suppliers is one of the reasons that the food offering is great. The Fox & Hounds has been included in the 2020 Michelin Guide after only seven months since opening.