Head Chef Nick Deverell-Smith, is a local boy and grew up eating here in Paxford with his family. But while he is clearly passionate about the Churchill Arms, Nick also brings the kind of depth to his cooking that can only be won through stints in Michelin-starred kitchens (in his case, Marcus Wareing’s, Marco Pierre White’s and, most influentially, Eric Chavot’s of Brasserie Chavot).
Using local suppliers is important to the team here, sourcing everything except fish from within a 10-mile radius. Refined dishes such as smoked haddock soufflé with a creamy chive velouté, pan-fried sea bream with crab beignets and seasonal greens, and smoked duck with textures of artichoke sit alongside elevated pub classics such as fish and chips, ham and leek pie and pork T-bone with apple, sage and shard-like crackling.
This is one mouth-watering demonstration that should not be missed at the Festival this year.