One of our all time favourite chefs Simon Bradley has big plans for The Horse and Radish in Minster Lovell since taking over the kitchens there.
Having been at The Randolph, Eynsham Hall, De Vere Cotswold Water Park, and most recently The Hollybush in Witney, he has now been recruited by the lovely team at The Horse and Radish to inject some new inspiration into their culinary offering.
“I’ve been looking around since leaving The Hollybush and had lots of lovely offers but this job really appealed to me,” Simon says grinning.
It’s not hard to see why. The gorgeous Cotswolds pub already has a loyal following and a great reputation for food which Simon can build on.
“Simon absolutely fitted the bill, so we are delighted to have him on board”
Owners Andrew and Anne-Marie Brian are equally as thrilled, with big plans for Simon: “We are ready for a change of direction. We are expanding and needed someone with the right experience and Simon absolutely fitted the bill, so we are delighted to have him on board,” Andrew says.
The Brians took over the former curry house Dovecote Spice in 2018 with their sons, and have since turned it into a much acclaimed gastropub.
But with eight guest cabins currently being erected for the busy summer season, an eating capacity of 200 inside and out, a big dining terrace, kitchen garden and wood fired pizza oven, Simon has got his work cut out for him.
And with the new spring menus being launched in two weeks time which feature local produce, crammed with dishes featuring duck, morel mushrooms, wild garlic, asparagus and so much more, diners are in for a treat.
So why here at The Horse and Radish and why now? “They were at a crossroads food wise,” Simon says, “But they also have such a loyal following and will happily do 160 just on a Sunday lunchtime. So we aren’t reinventing the wheel but just elevating the food to the next level and producing dishes that sound simple but have a lot of technique behind them.”
“we aren’t reinventing the wheel but just elevating the food to the next level “
Like? “Like steamed halibut in a smoked lobster butter sauce or the Chinese pork loin with black garlic ketchup,” he says.
“Of course we still be serving homemade Scotch eggs at the bar and my home-made pies but we have got such great suppliers such as Mayfield Eggs and Marks Cotswold Bakery bread, that they make it look easy.”
As for The Hollybush where Simon reigned supreme for two years, he says: “I really enjoyed it there. We made everything in house and won lots of awards, but Covid and rising prices were hard.
“The Hollybush was great while it lasted but now it’s time for a change”
“So it was great while it lasted but now it’s time for a change. But I’m still the same chef and still enjoying cooking just as much as ever.”
Full review to follow. For more info on The Horse and Radish go to: https://www.thehorseandradish.com