Here are two of the wonder crew from our very kitchen here at the Littlebury. We have Head Chef Doug Parrott, who has worked with us for several years and created some truly scrumptious, heart warming luncheon's for our guests in the Lounge Bar and enhanced many a romantic evening, with his delicate and inspiring menu for each of our two restaurants.

Doug is truly passionate about the origins of his chosen dishes as he is for the sourcing of the local produce. He writes:

Undoubtably, we owe a debt of gratitude to our local suppliers, such as Mr Goss the butcher who knows many of the farmers he gets his local meat from, Nash's locally baked bread, cakes and fresh eggs from Cottisford, to name a few. The proof I guess is in the eating!

The history and regional variances of British food is both interesting and amazing. Each region, according to its own geography, climate and population boasts its own, sometimes peculiar characterful recipes. These show the influences of historical events like War, invasion, widening world trade, growth of industry and the like. The next season of Chef's Specials menus, will give my own slant on many of these dishes.

Our Head Chef, Doug has many years of experience to bring to our service, training for three years at Portsmouth Highbury Hotel and Catering College, he became the first craft student to attain student of the year. He has worked in London and in Country House Hotels. Doug also worked for several years in Oxford University College Kitchens as Sous Chef. For this he thanks Jim Murden at Lincoln College and Head Chef Levels.

Doug also takes great pride in passing down his skills and enthusiasm to the next generation of Chef's and Kitchen staff. He is a kind and fastidious head of kitchen, taking time to maintain an enjoyable yet educational ambiance within his kitchen wall.

In partnership with Doug is, Commis Chef Lewis Redding. Lewis is a very dedicated and astute Chef, he is only 19 years old but already shows the makings of a top Chef. Lewis came to the Littlebury on a work placement scheme through his school over four years ago and showed great promise from the very start. He writes:

Working with the staff at the Littlebury is one of the main reasons I love to come to work, they are easy to get along with, always smiling and hard working, which I find essential within the kitchen.

Commis Chef Lewis studied for his National Diploma in Hospitality and Catering at Oxford and Cherwell Valley College and is now a fully qualified Chef. He has aspirations of working higher up the chef hierarchy and learning more and more about different cuisines.

In addition to Doug and Lewis, we also have a very camera shy Chef called Paul. Paul has worked with us for more years than we care to remember. He is a very close member of staff who is more like family. Paul is always bringing fun and giggles to the kitchen and is almost always up to mischief. We love him dearly.

Our Kitchen wouldn't run as smoothly without our band of washer uppers, waitresses and waiters.