Wednesday 29 November 2023
Meet the Team
We are delighted to introduce our new Head Chef, John who joined us in November. John joins us from The Royal Oak in Whatcote and brings with him a wealth of experience in both Michelin star and rosette cookery. We are very excited to work alongside him to bring new flair and creativity to our menu at The Old Stocks Inn. John’s first menu goes live end the end of November.
We caught up with John to ask a few questions about him, his food and why he decided to join the Troupe at The Old Stocks Inn.
- What do you love most about the Cotswolds?
"The produce! I love that there's so many local farms and growers just around the corner. I have been working here for over 10 years and I am still discovering small new family businesses to work with."
- Why did you decide to join The Old Stocks Inn?
"I think there's a great feel to the business. The style of the food that I like to cook will fit in well here and there’s a great team in place so we can all push and move forward together."
- How would you describe your food?
"It’s hard to describe it any one way as I take inspiration from many styles and cuisines, but I'd say predominantly British- I love working with local produce."
- What can we expect from your menus going forward?
"Well – I don't want to give too much away right now! What I can say is that I like there to be a surprise when the guests get their meal - so you will just have to come and dine and see…."
- Where’s your favourite place to eat out?
"I don’t have a particular favourite place I’d say, but I have had the privilege of eating at some of the best restaurants in the country over the years. The Fat Duck was definitely a meal I’ll remember for the rest of my life."
- What do you like to do in your spare time?
"My wife and I had our first child 6 months ago, so she keeps up pretty busy when I'm not at work – all my hobbies have gone out the window, for now thanks to our little one."
- What are you most looking forward to achieving at The Old Stocks Inn?
"I'm really excited to develop the menu and push things forward. I’m looking forward to working with the team to create something really special."
- Are there any local businesses or Chefs that you admire?
"There are so many great chefs nearby and thankfully, I've had the privilege of working with some of them in my career. Martin Burge at The Farncombe Estate really taught me a great deal about food, running a kitchen and always had a thoughtful answer whenever asked for advice. Richard and Solanche at The Royal Oak have achieved so much and I’ve learned a great deal from them over the years. I'm sure they'll continue to inspire me long into the future."