Former Gordon Ramsay sous chef Steven Ellis to open Oxford Blue pub
Steven Ellis, former sous chef at Gordon Ramsay's three-Michelin-starred Royal Hospital Road restaurant in London, is to open a high end pub in Windsor in late June.
The 18th century Oxford Blue pub, which was bought by Ellis last year, will offer French cooking with a heavy English influence and specialise in British produce and game.
Ellis's experience includes working as a sous chef for Clare Smyth at Royal Hospital Road and alongside Michelin-starred chef Andrew Pern at the Star Inn in North Yorkshire. He has also worked at Jamie Oliver's Fifteen.
Speaking to The Caterer, Ellis said his interest in opening his own pub was sparked when his mother bought him Andrew Pern's book Black Pudding and Foie Gras. "That got me really interested in the Michelin-starred pub vibe and so I spent two years working with Andrew Pern at the Star Inn and fell in love with the whole idea of being in a pub in the countryside serving phenomenal food and drinks. I also love the way a pub can offer so many different experiences, from drinks with a friend to a romantic dining experience for two. So I want to combine what I learnt at Gordon Ramsey's with my experience at the Star Inn and create my own version of that."
Ellis is sourcing high quality food from a range of specialist suppliers including Keltic Seafare in Dingwall, Scotland; Pugh's Piglets near Preston; Fish for Thought in Bodmin Cornwall; English tea producer Tregothnan Estate in Truro; and local craft brewer the Windsor and Eton Brewery. The Oxford Blue will also source its game from the nearby Crown Estate.
Oxford Blue, which was originally two gamekeepers' cottages, has undergone major refurbishment since its purchase by Ellis. The pub restaurant, with 44 covers, will offer an à la carte menu with an average cost per head of £50. It will include dishes such as braised suckling pig's trotter with black pudding, crab apple and sauce gribiche; stout glazed short rib with confit chips and bone marrow; and a chowder of lemon sole, mussels and samphire.
The private dining room upstairs, which can seat six to 10 guests, will offer a separate nose-to-tail style tasting menu. The Oxford Blue also has a dining terrace that can seat an extra 16 covers in the summer and a lounge bar near the entrance, for 14 guests.
Front of house will be overseen by husband and wife team Daniel and Margriet Vandezande-Crump. General manager Daniel worked at Restaurant Gordon Ramsey under Jean Claude Breton while Margriet worked at Trinity restaurant in Clapham, London, before becoming assistant restaurant manager at Petrus in Knightsbridge, London.
Ellis will oversee a collaboration of eight chefs that he has worked with throughout his career. The Oxford Blue is currently looking for kitchen porters, as well as senior and junior waiters.
Flurry of senior appointments at Gordon Ramsay Group as Stuart Gillies promoted >>
Clare Smyth to leave Restaurant Gordon Ramsay to start own venture >>
Restaurant Association names 16 finalists for 2011 Young Chef Young Waiter >>
Latest video from The Caterer
