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Jez’s mother confesses to being one of the worst cooks in the world –
her egg curry still gives him nightmares. So it wasn’t until he flew
the nest that he actually discovered just how good food could be. And
what a discovery; he soon developed an obsession for fantastic food,
which has taken him to some pretty amazing places. Once the youngest
licensee in Birmingham, Jeremy’s had a three year stint at the
Birmingham Metro Bar & Grill before packing his bags and heading
for Warwick. He’s been busy ever since making sure everyone else shares
his passion for fine food, wine and ales, and his ‘Pub Club’ tasting
nights are always a knockout success. |
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Congratulations to Richard who’s recently been promoted to head chef here at the One Elm! Richard’s been wowing us with his fresh approach to food for over three years – he used to be at the Rose & Crown – something he says came from his days on the seashore at St Michael’s Harbour Inn in Chesapeake Bay, Maryland. Richard’s not afraid to be daring in the kitchen – watch out for some fab new ideas inspired by his love of contemporary British cuisine with a twist! |
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We’ve recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we’re always looking for new talent. If you’re interested, check out our vacancies. |
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Lee is co-founder of Peach and our number one foodie. His passion for
food came from his mum, who always got great food on the table even
though cash was in short supply. After catering college, a stint at
Brian Turner’s restaurant in Walton Street endorsed his love of fine
food and a vision was born. Lee set off on his travels around the world
collecting ideas and inspiration and landed back at the Bath Spa Hotel.
Precious time off saw Lee jumping on the next train to London to check
out the latest hot-spots and he soon grabbed the chance to work for
Raymond Blanc in his latest venture, le Petit Blanc. After five
inspirational years with Raymond, Lee decided to go it alone. He was
lucky enough to meet Hamish who was looking to start a new business,
and the rest is history! |
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For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.
Why Caesar salad? Well, it’s not the lowest calorie dish, but we think
you’ll love it, so it met our fundraising criteria for a best-seller
that will be on the menu all year round. |
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We will be changing our menus with the seasons and we’re hard line on animal welfare. All our chicken, eggs and pork are free-range. We do not use foie gras. Our Aberdeenshire beef is Scotch Beef Club accredited and our chefs regularly visit the farmers. We buy British wherever we can to keep food miles down, and, where we need to import ingredients, we minimise air-freight. Provenance is key to serving trustworthy food. Our coffee is ethically sourced from Guatemala (by Union Coffee Roasters, recently voted No. 1 ethical coffee company) and the bespoke furniture we commission is made from European oak and iroko timber from sustainable forests. We have also worked with the Carbon Trust to ensure that The One Elm operates as energy efficiently as possible. |
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