Case Study: The Wheatsheaf Pub
Diners at the Wheatsheaf pub in Braishfield, Hampshire, have given a resounding thumbs-up to new dishes like rabbit sushi and wild boar pasta - all inspired by Fresh Skills for Chefs
And the initiative has not just inspired owner and head chef Jenny Jones in the kitchen - it has also led to her making a major commitment to her own training and development.
With some 25 years’ experience as successful licensees behind them, Jenny and husband Peter have won various national and regional awards, and established The Wheatsheaf’s reputation for good food. They were committed to working with local suppliers, growing their own vegetables and even rearing their own pigs, which appear on the menu in many guises.
Yet Jenny was very aware that “working in a small company with a small group of people means that you need outside influences to develop fresh ideas. As a chef you are on something of an island and there isn’t much training available that is practical, affordable and flexible to suit the demands of running a business. This was a rare opportunity.”
She added; “The Fresh Skills for Chefs masterclasses looked very exciting and great value for money at just £25 a course.”
Jenny attended the ‘Pates and Terrines’, ‘Game Extravaganza’, ‘Local Cheeses’ and ‘Blown sugarwork’ courses. She was able to use new skills and knowledge from each immediately in her daily work.
New chutneys are served as part of various dishes and are also sold by the jar as a retail product; wild boar pasta has become a popular starter; and rabbit sushi has sold very well. Jenny has used her sugar blowing skills for dessert decoration.
Although she has a well-developed network of local suppliers, the cheese course opened Jenny’s eyes to additional opportunities.
She said: “I realised I could be doing much, much more and it sort of shocked me into it! I gained a lot of contacts and we now offer some excellent regional cheeses on the menu.”
Customers, a mix of regulars and visitors to the area, in the heart of the Test Valley between Romsey, Winchester and Stockbridge, have welcomed the changing, creative menu.
“Whatever I have introduced to the menu following courses has been very popular and we have pretty much sold out of the new dishes each time. It’s been really invigorating, and given me new impetus to move the menu forward,” Jenny said.
Furthermore, this unique taste of training has led to Jenny starting an ongoing training programme with Fresh Skills for Chefs partner Highbury College, where she is now studying for a Level Three Catering NVQ.
“I enjoyed the courses so much that I thought I would commit to an NVQ. Without Fresh Skills for Chefs, I wouldn’t have considered it!”
