Welcome to our kitchen at The Inn.

The kitchen at The Inn always has a buzz of activity about it. It isn’t very big in terms of size but it is huge in terms of activity, enthusiasm and work rate. Head Chef Lee Watts and Sous Chef John Gilham are continually driving standards and looking for interesting things to do with local, seasonal produce. Sarel Coetzee, our South African pastry chef is not only brilliant at producing the renowned Vinegar Pudding but also meringues, chocolate dipping plates, fruit crumbles and, of late and thanks to Melissa, the Inns own dancing queen, our own version of Banana Split. Charlie Dingley has recently completed his NVQ 1 and 2 under Lee’s supervision and is now probably the best Chef de Partie in the whole world. He has just taken Rob Valvona under his wing who as Commis Chef is just starting his NVQ training to follow in Charlie’s footsteps. We mustn’t forget David Wallace our Chef de Pomme de Terre and the two Dans who, with a the team of Kitchen Porters make up the culinary team at The Inn.

There is no shortage of ideas for new dishes at The Inn though we do find it difficult making changes to the menu as customers like to have their favorites when they come here. However, we attempt to make the menu seasonal and it is always fresh, which is why so many of you come back, so often.