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New general manager has fresh ideas for Bunk Inn

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Top head chef also joins the team as Curridge pub

The Bunk Inn, the historic country pub in Curridge, has appointed a new general manager and head chef.

George Sallitt joins The Bunk Inn, part of the Upham Pub Company, after six years’ experience in the pub industry, having previously worked at two other Upham sites – The Running Horse and The White Hart.

Mr Sallitt will look to continue to increase the popularity of the inn, since its re-opening in 2013.

His appointment comes at an exciting time for The Bunk Inn, as head chef Simon Lawrence takes the reins in the kitchen joining the team from sister site, The White Hart in Overton.

Mr Lawrence has worked with some of the most renowned names in the hospitality industry, training alongside Marco Pierre White at The Yew Tree in Newbury and excelling in his first head chef role at The Kings Arms in Fernhurst.

Mr Lawrence and his kitchen team will look to create unique, seasonal menus using a variety of high-quality home-grown
products from local butchers and freshly-picked seasonal fruits and vegetables.

The first of these menus include highlights such as Upham ale-battered cod and chips and succulent roast monkfish served with basil gnocchi and sun-blushed tomatoes, plus a selection of desserts, including the irresistibly rich and smooth peanut butter parfait.

In addition, The Bunk Inn has an expertly mixed in-house cocktail list, including a refreshing ‘Apple Fizz’ made with grey goose vodka, fresh apple juice, prosecco and a dash of soda, served with apple slices and burnt crisp peel.

Mr Sallitt said: “I am delighted to be on board and to have the opportunity to work alongside the talented team here at The Bunk Inn.

“With Simon joining us and bringing his revitalised menu and fresh, seasonal ideas to the table, we can’t wait to hear what our customers think.”

Mr Lawrence added: “We have worked tirelessly to perfect and finalise our new menus for our customers.

“I truly believe we have something for everyone, while ensuring that we’re using only the finest ingredients in every dish.”

To find out more, visit www.thebunkinn.co.uk or like The Bunk Inn on Facebook.

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