We asked head chef, Roger Williams about his culinary influences, what he looks forward to most and what we can expect from the new bar menu in the pub.
My grandma baking her apple pies I could finish a whole pie in one go. I have fond memories, how I do miss them.
I started as most do in this trade, by washing up. I wanting to get more involved in cooking, so my head chef at the time had me assist on the cold section. I was then encouraged to go to college. I think this is a trade that you have to love, as there are hard times but there are also some really great times, and you get to meet people from all walks of life.
I wouldn’t say I have a hero, but I have met some amazing chefs that have made a lasting impression. Wojciech Nawalka and Martin Blake are both amazing chefs that I have had the pleasure to work alongside at Bowood hotel.
I find inspiration from the whole team here at The Three Horseshoes, and our regular guests, as I like everyone to feel part of The Three Horseshoes.
Fruit and vegetables from Daylesford Organic farm. Jez, head of the market garden, is always working hard and growing some amazing produce.
I love our lamb loin and belly, mash, carrot purée and wild garlic. Coming from a Welsh sheep farming family, lamb has a special place on our menu!
Sugar, butter, eggs, flour. I love baking with my son.
I don’t really cook too much at home as that’s my wife’s domain… it’s just easy bakes.
Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.
Provenance and the welfare of the produce we work with is as important to us as its flavour, and when seafood isn’t sourced responsibly, the impact is far-reaching: overfishing and harmful practices threaten delicate marine life, damage ocean habitats and…...
