Chef John gets creative in the kitchen of pub

A FORMER Forest Pines chef is hoping that a new post at an idyllic country pub will prove a recipe for success.

John Garner worked at the prestigious hotel in Scunthorpe for ten years, and now he hopes his creative edge will make a tasty difference to The Crown And Anchor pub at Tetney Lock.

John, 30, who also lives in the village, worked his way up at the Forest Pines Hotel from a trainee, to a sous chef.

And, after being made redundant, he thought he would try his talented hand at being head chef at the newly refurbished pub, which attracts a wide variety of customers.

2 4 1 Steak and Grill Menu

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"I can add my personal touch to the pub by being creative with choosing a variety of specials on a weekly basis," John said.

"Everything is locally sourced, from the fresh haddock to the vegetables.

"The sea bass is popular, as well as mixed grills, which include a rump steak, pork, chicken, Lincolnshire sausage, chips, peas and mushrooms.

"I want to attract local custom as well people from the outskirts. I am really enjoying a change in the kitchen, by having more of a free rein and being creative."

Sean Bridgewater, manager of the Crown And Anchor, said he was "over the moon" at having such an experienced chef at the pub.

"With ten years of experience and all his passion, we are really happy with John serving professional, hearty food," Sean said, who previously spent five years working at Grimsby Swigs.

"His specials are proving really popular and, with his experience at the Forest Pines Hotel, he is a real pedigree in the kitchen.

"John has been coming up with innovative dishes, such as the sea bass special, and we are hoping he will widen the scope of the pub even further.

"The daily special of fresh fish and chips at £4.99 is very popular with senior citizens during the day.

"We have just begun to serve pigeon breast, which is in season, and we luckily have a local game dealer down the road from us.

"In the future we hope to host themed nights such as steak, Italian and Mexican."

Sean said since the pub reopened before Christmas, the custom has been going well.

"Every pub has teething problems to begin with, but now it is fantastic to see the support we have been receiving from locals and non locals.

"We can't wait for the summer because this is when the pub really comes alive with fisherman and walkers – it is the hub of the village."