The Jockey Inn Opens In Earls Croome

The Jockey Inn Opens In Earls Croome
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The Jockey Inn, a fabulous new gastropub on the Worcestershire/Gloucestershire boarder, is set to reopen this Friday (Feb 13.)

With two notable chefs at the helm, this rural delight promises to entice diners from across the two counties. The Jockey Inn is a stones throw away from Upton-upon-Severn, in the heart of the picturesque village of Earls Croome. Equidistant between Tewkesbury and Malvern, the restaurant will be serving a blend of contemporary British cuisine with a focus on simplicity and heritage.

Michelin trained Head Chef James Garth spent over 10 years at Colwall Park Hotel, while his Sous Chef Piotr Antkowicz joins from Ellenborough Park, near Cheltenham.

The Jockey Inn has been closed for over three years. It was purchased in 2011 by owner Rebekah Seddon-Wickens and her family. An experienced property developer, Rebekah has lovingly overseen the complete multi-million pound redevelopment of the property.

Rebekah said: “Our ethos throughout has been to try and create an exceptional rural dining experience which is relaxed in atmosphere yet exudes well-executed menus delivered by a team whose passion for food and wine is infectious.

“We are delighted to be finally opening our doors this weekend and we are really looking forward to welcoming our first guests. As a team, we have worked tirelessly to create a brand new destination for people to come and enjoy dinner and drinks with friends and family.”

Working with renowned interior designers, Harrisons, the restaurant’s design pays great tribute to both the horse and the jockey. Saddles, boots, buckles and other racing memorabilia feature highly throughout the venue.

Each space at The Jockey Inn has a unique concept to give an individual personality. Guests will find themselves entering through “The Tack Room.” With leather saddles protruding off chunky hooks, the aura of The Jockey is evident from the minute guests walk through the door.

Earthy natural materials, including slate, oak, wicker and other textured wood, have been used heavily to create a rural chic ambience. Large fireplaces dominate the bar and the restaurant making cozy, homely and intimate spaces.

A large glass ambient-controlled feature cellar sits at the heart of The Jockey. Displaying some of the finest wines from floor to ceiling, the glass cellar is a talking point for diners and wine lovers alike.

Interior designer Mathilde Le Villain said: “Paying tribute to the restaurant’s racing heritage, as well as creating a home from home ambience, has been at the core of my work. We wanted a hint of style, sophistication and individuality while also enabling an ambience where people still feel relaxed and at ease. If you don’t fancy cooking at home one night, we don’t want people to think twice about heading to The Jockey. We are a place for every day dining as well as special occasions.”

The Jockey Inn menu features simple yet delicious dishes that allow the provenance of the ingredients to speak for themselves. The restaurant will be able to seat 60 diners with a further 60 diners accommodated in The Bar.

Example dishes on the menu include:

  • Aubrey Allen Crisp Farm Reared Braised Pork Belly
    Creamed Potatoes, spring greens, butter roasted chantenay carrots, cider and sage reduction

  • ‘Cotswold White’ Free Range Chicken Breast
    Dauphonise potatoes, baby leeks, wild English mushrooms & chive cream

  • The Jockey Burger
    Signature burger made in using Aubrey Allens finest steak mince, streaky bacon, cheese and red union relish served with our house slaw & either skinny fries/sweet potato fries/ hand cooked triple cooked chips

  • Pan Seared Fillet of Seabass
    Butter roast fondant potato, provencal ratatouille, piqilio pepper coullis & basil oil 

For more information, visit www.thejockeyinn.com