Pubs’ success on a plate

Sep 5 2008 by Allison Dickinson, Chester Chronicle

Pubs’ success on a plate

FOOD lovers in Chester have the best pub grub in the region right on their doorstep.

Two of the area’s best taverns have won their respective regional heats in the Great British Pub Awards.

The Plough Inn, Christleton took the Best Gastropub title and Best Food Pub went to The Oak, Kelsall. They will fight it out with other regional winners for the national titles at the London Hilton on September 18.

Phil Harland and Raph Boydell have been running The Plough since May 2005.

“It was always our aim to serve the best of fresh food using local produce and maintain a good cellar with a range of cask ales,” said Phil.

“For the last two years we have not only developed a large kitchen garden supplying the restaurant with seasonal vegetables, fruit and salad, but we also raise poultry and pigs which provide the pub with meat and eggs.

“We were delighted to be the Gastropub winners for the North West as it reflects our emphasis on 'local' and on the importance of having a real community pub alongside a restaurant serving top quality food.”

Steve Lawlor and former business partner Max Baker launched The Oak, Kelsall, three years ago.

The pair honed their skills at the Grosvenor Hotel, Chester while head chef Liam Long cut his teeth as sous chef at Jamie Oliver’s Number 15 restaurant in London.

The Oak sources the bulk of its ingredients from local farmers, growers and suppliers and is branching out with a rapidly-developing herb and vegetable garden and a brood of free range hens.

Steve said: “We now change our menus on a daily basis with the emphasis on fresh produce according to the season.

“This has given us more flexibility to offer different dishes depending on what takes our fancy on any particular day.”