Yubby welcomes new head chef

Cotswold Journal: New head chef Jonny Mills New head chef Jonny Mills

A PUB in Chipping Campden has welcomed a new head chef into its ranks.

Heading up a team of three in the kitchen, Jonny Mills joined the The Ebrington Arms, in Ebrington, at the beginning of March and has already being making his presence felt.

The 25-year-old, who has been in the industry for 10 years, joined the team following a two year stint at the The Cross at Kenilworth, in Warwickshire, where he was promoted from sous to head chef within just a month of being hired.

Mr Mills, who recently moved to Shipston from Leamington, describes his style of cooking as modern British with a twist.

And he is an advocate of the Sous Vide method – cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times - up to 72 hours in some cases.

"I like to use seasonal produce and local foraged stuff," he said. "I've changed the menu about three or four times already. I'm loving it, it's fantastic."

The chef also enjoys working with different combinations of flavour and textures with a good usage of underused and variety meats.

He has already introduced rack and shoulder of Cotswold lamb with olive oil confit potatoes and a new dish of strawberry and sorrel custard with caramelised white chocolate and burnt strawberry sorbet.

Owner Claire Alexander, who runs the pub with her husband Jim, said: "He's really young and really qualified and has really inspired the rest of the team.

"It's great to have new dishes on and a tonne of enthusiasm of someone who's really into their food."

The Ebrington Arms - known affectionately as The Yubby by locals - was awarded North Cotswolds CAMRA Pub of the Year joint runner-up in April.

Comments

Comments are closed on this article.

click2find

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree