Grantley Arms reopens with ex-Gherkin chef

By Nicholas Robinson contact

- Last updated on GMT

Edmonds also makes the bread and butter in-house and grows his own micro herbs.
Edmonds also makes the bread and butter in-house and grows his own micro herbs.

Related tags: Heston blumenthal, The fat duck

The Grantley Arms in Wonersh has relaunched with chef-patron – former head chef at Searcys – Matt Edmonds at the helm.

Edmonds, who was listed as one of this years’ Ones to Watch at the Estrella Damm Top 50 Gastropubs 2016 list reveal and awards​, ditched his high-profile role in London to run the Surrey pub’s kitchen late last year.

His menu at the 16th​ Century pub, which is owned by Richard Cryer and Chris Frederick, features South Downs venison and pheasant and regularly changes according to the seasons.

Signature dishes include hay-smoked venison with blackberries; butter poached langoustines with radish and sea herbs, cucumber and oyster mayonnaise; pan-fried Cornish halibut with braised lentils and carrot purée.

Bread and butter

Edmonds also makes the bread and butter in-house and grows his own micro herbs.

Frederick said: “We want this pub to be a central part of village life again and that means both popping in for a glass of wine and reading the papers with the dog at the weekend, to enjoying a three-course meal with some really special ingredients.

“The pub is still going to feature things like a quiz, but you have the option of eating dishes ranging from fresh diver-caught scallops to burgers.”

During the renovation the pub’s original wooden beams have been restored, along with its fireplaces. There is also a private dining room and plans to open a coffee shop and delicatessen.

‘More of an opportunity’

In a recent interview about joining the pub trade​, Edmonds told the Publican’s Morning Advertiser: ​“It was more of an opportunity for what the Grantley Arms could be.

“Frederick approached me because I’ve always wanted to have my own pub and make my mark on it in a village. It was a great opportunity to become a patron.

“It [the pub] fits with everything. We wanted to take the best from hotels and clubs and restaurants and put it into a pub so local people can come out and have a good time.”

Chris Hurter, who worked for Edmonds at Searcys and at Heston Blumenthal’s three-Michelin star the Fat Duck​ at Bray, has also joined the team.

Related topics: News, Chefs, Other operators

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