Verzon House 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.
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!
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.