What drew you to The Fox?

Who would turn down an opportunity to work in the Cotswolds, be a part of the Daylesford Organic family and open an exciting new pub just a stone’s throw away from The Wild Rabbit and Daylesford Organic Farm? It is also not often you get to be a part of a project from the early stages and see it through to opening.

What motivates you?

A happy team. Why? Because this then filters down to the guest’s experience.

What makes The Fox unique?

The atmosphere. From the outside it is a pub, but when you enter it’s a pub like no other. We wanted to create a fun, energetic vibe throughout the pub and were keen to offer a selection of drinks that aren’t necessarily available in the local area to encourage our guests to try something new.

What has been your biggest learning at The Fox so far?

At heart, this is a local’s pub which is why it has been so important to make sure we are able to accommodate walk-ins and make sure the locals have a space they can enjoy.

Name one thing about The Fox that would take someone by surprise

We serve a full English breakfast inside a brioche bap. You will have to book a room to find out how good it really is!

What is your advice for someone who is looking for their first job in hospitality?

Apply! Yes, it can be hard work at times but it’s incredibly rewarding at the same time knowing you have made a difference to someone’s day.

Cocktail or craft beer?

Craft beer. I enjoy experimenting with cocktails, but I do enjoy a good craft beer and being able to try something new

What is your earliest childhood memory of food?

Cooking fudge with my grandmother on an old Rayburn.

So how did cooking and being a chef become a passion?

Working for inspirational people such as my first Head Chef Robbie Macrae at the Royal Oak in Yattendon, and later in my career with Aaron Patterson at Hambleton Hall.

What drew you to The Fox?

The chance to launch a new chapter in an historic inn, using the amazing produce available to us from Daylesford Organic and Wootton. And to deliver a fresh approach to “pub food” that is different to what people have come to expect, a pub that is focused on both a refined yet relaxed experience. Who wouldn't want the chance to relaunch this iconic pub!?

Where do you find your inspiration – how do you go about creating your menus and dishes?

Talking to our amazing producers at Daylesford Farm, especially Jez Taylor, Head of the Market Garden. Dining out, I love trying new innovative restaurants and I’m fortunate enough to have lots of talented former colleagues who I enjoy visiting in their restaurants to support.

What produce are you excited about as we go into Autumn?

Venison from the Wootton estate. I’m looking forward to working with medlars from Daylesford Organic which will be turned into jellies and cooked down to a toffee-like apple puree which will pair deliciously with Mallard. We now have vast amounts of heritage apples and pears, damsons, plums and berries bubbling away in our tarts, pies and crumbles. We will be experimenting with some hedgerow spirit infusions too.

What’s in your store cupboard – the three or four ingredients you could not live without?

Sriracha, Branston pickle and salt pig 'Nduja.