A Norfolk pub has a new chef patron and the menu will shine a spotlight on local seafood.
Elliot Ketley is bringing his modern twist on classic cooking to The Lord Nelson in Burnham Thorpe, which is part of the Woodforde's Brewery portfolio.
He has worked at many top establishments and was the head chef at the acclaimed J Sheekey seafood restaurant in London in the early 2000s.
More recently, he was the executive chef at Sculthorpe Mill, near Fakenham, which was awarded a Michelin Bib Gourmand accolade for "good quality, good value cooking".
Since the summer, he has been running the Hello Sailor Supper Club at various Norfolk venues.
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He is excited by the opportunity to launch a new menu at the village pub famed as being Nelson’s local.
He said: "I think some of the best cooking happening anywhere in the UK at the minute is in pubs – you can cook with a lot more freedom.
“There are a lot of Michelin-starred pubs that are effectively just restaurants. I don’t want that.
“I want to keep that warm, quintessential pub character while serving elevated, delicious food."
His first week has been spent experimenting with new dishes for the menu – including roasted cod loin on a bed of leeks and a curried crab gravy, skate wing and a new rye bread recipe using Woodforde’s Albion stout.
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Dishes guests can expect to see will include local seafood and plates inspired by his love for Anglo-French cuisine.
Joe Parks, CEO of Woodforde’s Brewery, said: "We are thrilled to welcome a chef of Elliot’s calibre to the Woodforde’s team.
“The Lord Nelson has had a strong reputation for serving quality, local food – and we are ready to take that to the next level under Elliot’s leadership."
Both The Lord Nelson and its sister Woodforde’s pub The Fur & Feather in Woodbastwick are taking part in Norfolk Restaurant Week - see details at norfolkrestaurantweek.co.uk
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