Proprietor and Chef James Orford has an extensive culinary background including training under Raymond Blanc at Le Manoir Aux Quat'Saison and himself bringing on young students while lecturing restaurant hospitality management. Almost all of his chefs are the former top students who he selected to continue their training under him and who have been part of the team from the beginning almost seven years ago.
The common ethos is to provide interesting, high quality dishes using locally sourced ingredients. Starting with bread baked fresh each morning, all our dishes and ice creams are freshly prepared and 'home' cooked in our kitchens.
After seven years of owning and running the Bull & Butcher, it became apparent that the pie of the day was particularly popular and so James and his team have moved forward to specialize in homemade pies and suet puddings. The pub offers a range of classic flavours including steak & ale, chicken & mushroom, venison, lamb & mint and a vegitarian/vegan roasted vegetables & pearl barley. Pies are available in both a full shortcrust pastry with top, bottom and sides all encased in a homemade melt in the mouth shortcrust butter pastry and a lighter version with just a puff pastry lid for those counting the calories! Choose your own accompaniments to make the perfect pie meal designed for you. The star of the show is the steamed suet steak & kidney pudding which you seldom see on menus. All pies are entirely made on the premises and made with care and passion.
We do get very busy!