Top chef for Timothy Taylor pub
A top chef has joined a Yorkshire Timothy Taylor pub with plans to implement a hotel-standard food offer.
Richard Carlton has joined the Crossroads at Wainstalls after spending six years working at top restaurants on the Isle of Skye. He was head chef at the two rosette Hotel Eilean Iarmain before moving to the three rosette, five star, Ullinish Country Lodge Hotel as sous chef.
He will create a menu of British pub food with a twist with dishes such as oxtail and kidney rag pudding; and tuna loin with braised baby gem lettuce.
There will be African influenced food put forward by Rhodesian-born licensee Kevin Robinson, including South African game and Boerewors sausage.
Plans for the pub include the introduction of summer barbecues and steak nights. The senior citizen's lunches every weekday will continue with an early bird menu Monday to Wednesday served from 5pm to 7pm.
"We are delighted to have Richard on board," said Robinson. "There is no doubt he is an extremely talented chef and his impact is already starting to show through the number of repeat bookings we are receiving."
