Meet the head chef of The Queen’s Arms in Corton Denham, Somerset, and get his pit-stop recommendations
This is your first head chef role. What have you brought to the pub?
The Queen’s Arms has always been a food-led pub that appeals both to locals and visitors looking for London-level food, and I’ve continued that.
I’ve been here three years now. I actually left the food industry during lockdown as I found I’d lost my passion, but the pub was struggling to find a chef so I did a few shifts to help out.
Straight away, I could see the potential and it reignited my love of cooking. I wanted it to succeed and felt I could make a difference. So it’s been exciting to have the opportunity to put my stamp on dishes and develop a menu that celebrates British seasonality and produce.
It’s working well and we were delighted when the AA awarded us a second rosette recently.
The pub is unusual in that everything’s made from scratch like at a fine‑dining restaurant …
That was my intention from the moment I joined. Why buy a burger bun when you can make your own?
I don’t like food waste, so we make beef-dripping mayo using the roast-beef dripping from Sunday lunch, and turn the skins of leftover potatoes (from making mash) into crispy skins which we serve with a spicy chilli dip – they’re a big hit.
As a chef, it’s rewarding to know you’ve made every element of a dish, and done it properly.
Which other chefs do you rate?
I’m a huge fan of Adam Byatt and Marcus Wareing. Both have a classic, refined style with great attention to detail. And, like me, they honour the British seasons and ingredients. To celebrate being awarded our second AA rosette we’re going to Adam Byatt’s restaurant, Trinity, in London.
Which ingredients are you most passionate about?
Vegetables – it’s the variety that each season brings. I enjoy the challenge of creating dishes to reflect the time of year, and vegetables are so versatile. I love hispi cabbage and how it can take on other flavours. I also like to use more unusual veggies like crosne and salsify, as well as underutilised ones like swede.
Beyond veggies, what local ingredients will be on the menu this summer?
I’ll be sourcing dayboat British fish from Kingfisher in Brixham. The quality of the fish is always excellent, responsibly sourced and MSC certified. I like that it started as a family business and has a team that have been in the fishing industry for generations.
You’ve started doing some events at the pub …
At Fish Over Fire our chefs cook a five‑course seafood tasting menu over a wood‑fired grill. Highlights include scallops in wild‑garlic butter cooked in the shell, and grilled mackerel with beetroot, horseradish and dill. We can’t wait for the next one!
The pub is a bit of an insider’s find for those travelling on the A303. What are your personal menu recommendations for those stopping by?
The menu always includes popular pub classics like cider and tarragon battered fish and chips, and seasonal salads and sandwiches, but my personal recommendation is our ploughman’s which is a celebration of local produce.
We’re situated close to where Montgomery’s Cheddar, Westcombe Cheddar and Wookey Hole Cheddar are made, and we serve the cheeses on rotation with homemade sausage rolls, piccalilli and beer‑pickled onions. Even the baguette is made in‑house.
Those looking for a more elevated dining experience when breaking their journey will appreciate the à la carte menu.
What don’t people know about you?
I used to build tennis courts and I love playing footie with my two boys. More of a secret is that I enjoy getting a pampering spa treatment from my wife, who’s a trained therapist.
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