Ex-Pierre Koffmann and Gordon Ramsay chef Arnaud Stevens has won praise (and awards) for his Shoreditch restaurant Plate, so we’re excited for his latest venture, a pub with rooms in the charming National Trust village of West Wycombe, Buckinghamshire. The George & Dragon re-opened late last month after a programme of refurbishment, and features 10 luxurious guest bedrooms, an a la carte restaurant and cosy adjoining bar area, all housed in a former coaching inn dating back to the 1700s.
The new menus, inspired by Arnaud’s French and British heritage, include mouth-watering delights such as whole slow-roasted guinea fowl; south Devon mussels with homemade sourdough bread; crispy whitebait with cumin salt and spiced Marie Rose sauce; and Chapel & Swan smoked salmon, with capers, chopped Tracy Swallan eggs and the team’s signature Marmite bread.
Provenance is key for Arnaud, who has made it his mission to source the very best local produce – much of it from local supplier EJ Churchill (who supply Tom Kerridge’s The Hand and Flowers). Arnaud says: “My team and I are incredibly excited to start the next chapter at the George & Dragon. It’s an exciting time for us and the opportunity to fully utilise the location and produce that the beautiful village of West Wycombe has to offer is one we look forward to taking on.” We, meanwhile, very much look forward to our country getaway.
(georgeanddragonhotel.co.uk)