Have you had a meal in the pub recently? At the end of April I sat down with Aaron Clarke, the new executive chef for Church Farm, including the Jolly Waggoner, Café and Shop. He was born and raised in Milton Keynes and came to us not long ago, and has brought along a team he has worked with for the past couple years. He is producing menus for the pub and café, and producing food for the shop.
His training has been on-the-job, including time with Michelin star chef Clive Dixon in Cookham at the White Oak and at the “best pub in England,” the Hand and Flowers in Marlow, and also told me that his brother, Shane, has been a huge influence on his career in catering. Aaron held a Rosette at the Deddington Arms in Oxfordshire. He has been a chef for 10 years and has produced menus for seven years and comes to us with experience, enthusiasm, and a strong work ethic.
Aaron is confident that you will notice improvements at the Jolly Waggoner in the coming months, and would love to speak with you when you are in the pub. His focus is the customer’s experience, and he wants you to have a good one. He is committed to growth and improvement.
He wants everyone to know that the pub menu features produce from the farm and is the best it can be. The quality of the ingredients in all our kitchens is assured, because we can see it all growing and grazing. You will find a varied menu at the pub, with vegetarian and gluten free choices. He tells me there will be a new menu in the café soon, as well.
Perhaps I can tempt you with a sampling of items from the current pub menu:
Nibbles: Lamb Scrumpets and Crispy Pork Bites
Starters: Gin Cured Salmon and Cauliflower and Worcestershire Fritters
Traditional Classics: Fish and Chips, and Chicken, Leek and Mushroom Pie
Mains: Beetroot Rissoto, and Church Farm Loin of Lamb