GBPA Best Chef: Gordon Stott, the Purefoy Arms
Gordon caught the attention of the judges with the way he used his extensive knowledge of ingredients to create mouth-watering and standout dishes.
Using local produce of the highest quality showcased how talented he is and the inspiration taken from classic dishes but putting his own spin on it made Gordon a worthy winner.
Gordon’s regularly changing menu features dishes including whole roasted stuffed quail served with carrot puree, hispi cabbage and bubble and squeak, and faggot and rack of lamb served with pea and bacon succotash, celeriac, crushed potatoes and a red wine jus.
The freshest of produce is served, using a range of local suppliers to minimise food miles and keep dishes as fresh as possible.
Wealth of experience
The Purefoy Arms was Gordon’s first solo pub venture, which he opened in May 2018. The pub’s website reveals Gordon trained at Tante Marie Culinary Academy, he started his career at the Carnarvon Arms near Newbury, Berkshire and the five-start Vineyard at Stockcross.
He went on to join the Sun Inn, Dummer in Hampshire as a sous chef in 2010 where he quickly become landlord and head chef at the age of 20, gaining a national reputation.
Gordon is no stranger to awards. During his wealth of experience, accolades including two AA Rosettes and Michelin Bib Gourmand.
He was recognised as one of the brightest prospects of the trade in 2017 after receiving an Acord Award.
Furthermore, Gordon took home the title of Young Entrepreneur of the Year at the 2017 Inspire Business Awards, having been a finalist for three years running.
