Ex-Kilspindie House chef takes helm at Worcestershire pub

By Lesley Foottit

- Last updated on GMT

Dowling: taken on pub
Dowling: taken on pub

Related tags: Restaurant, Egg yolk

An award-winning chef has taken the helm at the kitchen of a food-focused Worcestershire pub.

The Talbot Inn at Newnham Bridge has re-opened following an extensive 10-month refurbishment with Ben Sparrow running the kitchen. He has previously worked at the two AA-rosetted Duck’s restaurant at Kilspindie House, Aberlady, East Lothian, and was highly commended in the 2006 Scottish Chef Awards.

The pub menu will offer modern British gastropub food made using local produce, with dishes such as omelette Arnold Bennett (£10.95); crab & prawn tart, beetroot dressing (£6.95); and bubble & squeak, smoked bacon, poached free-range egg and hollandaise sauce (£5.95/£11.50).

The Talbot seats 90 people and has seven en-suite bedrooms, as well as private dining and meetings facilities.

Freehold owner Ian Dowling said: “The restoration has been a detailed project. We’ve achieved a contemporary interior, while retaining the building’s historical charm. I think we’ve created somewhere stylish for people to enjoy quality food.”

Related topics: Chefs

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