Verzon House brigade

The

Brigade

Meet The Team

Our kitchen brigade are a young team of passionate gourmands. All originating or living in the area means they have an insight into where to go for the seasons finest ingredients – and how to enjoy the region. Work hard play hard is our mantra!

Executive Chefs Callum MacDonald, whose journey began in Cambridge, gave him an enthusiasm and passion for quality and freshness which still to this day is what gives him the  drive lead the team to new levels.

Working for the likes of Michel Roux and Nigel Howarth at a young age gave him a pedigree and grounding. Relocating to Herefordshire 4 years ago he loves the region. “The quality of produce right on our doorstep is any chefs dream, buying most of our produce direct from the farmer is incredible, the love and passion they have is second to none. I like to think our menu is a taste of Herefordshire, using local game, wild mushrooms and sourcing all our ingredients from within the county is what makes us different.”

Head Chef Conrad Mitchell

Newest member of our team. Conrad brings an air of ‘accessibility’ to our menus – loving real pub food. Re-creating pub classics, with a Herefordshire slant. Conrad loves the local beef and daily ingredients which find their way to our back door. With over 35 years’ experience in the Hospitality industry as a Chef in Michelin Star and Rosette Restaurants around the World including working with renowned  Albert Roux at Le Gavroche in London where he won young chef of the year, as well as alongside Gary Rhodes at the Castle and Marco Pierre White at Harveys.

His partner Lorna is also working front of house looking after our guests.

Supported by…

Kelly & Shannon
Our kitchen apprentices from Herefordshire & Ludlow Catering College. Currently working on the ‘larder section’ and hands on help all round. We call them the  ‘quiet & deadly twins’ (though they are not twins, or related!)

Sophie Roberts “Pastry” Sous Chef
Previously working at renowned
L’Ortolan in Berkshire under the tutelage of Chef Alan Murchison. Also Roux trained at The Waterside in Bray.
Sophie’s secret  trick is incorporating Chase Spirits into desserts (silent but deadly) and her ‘to die for’ afternoon teas. Ask to try her Chase Grapefruit Granita!

Sarah Gilvray
Local girl returns from Edinburgh where she ran her own outside catering company and deli.  Sarah is constantly seeking out the ultimate super foods to enhance our healthy menus and incorporate ‘free from’ healthy dining.

Sam ‘the Taxi’’
Our trainee Commi-chef. Returning to the kitchen after gaining ‘work experience and local knowledge’ as a taxi driver. He may give you a lift home, but keep your eye on his meter!

Join our brigade? We are always on the look out to expand our team and skills. Contact us.

Our

Menus

Our menus change with the seasons and availability of ingredients. These menus are samples. Please ring on the day for details of what we are serving and advise of any dietary requirements.

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Our

Suppliers

Sourcing local produce for us is not just for fashion, it is our passion. We are a Herefordshire farming family and believe that the less miles produce travels, the less time, the more goodness and flavours remain.

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The

Bar

In the bar we let the spirits do the talking. Having such an amazing relationship with a product like Chase, w e’d be a fool not to make the most of it. Herbs, spices, seasonal fruits, our cocktails follow the seasons.

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The

Rooms

A relaxing escape in a rural location. All rooms to include breakfast, 100% Egyptian cotton bed sheets, flat screen TV, alarm clock radio, mini bar, coffee and tea making facilities. Most bathrooms have big bath tubs, separate rainforest showers with luxury soaps & towels.

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