Why The Kings Head , Wye ?
Having met and spoken with Chris and Deb the owners it was evident we shared a vision of the direction the pub should be taken in . It ’ s an exciting time and the transition period is going great so far .
What is The Kings Head ’ s concept ?
We want to bridge the gap between pub / bistro and fine dining . I am very adamant of creating an inclusive , fun and safe environment in the kitchen where anyone from commis to sous can have ideas on the menu . We want to be a bit different , but hopefully without being pretentious . We just want to create really tasty food , some dishes will be twists on classics , others will be something entirely new .
Tell us about the dishes and menu you have created ?
I take a lot of influence from Japanese , North African and Spanish flavours whilst still using as much local produce as possible .
I like to think you wouldn ’ t really see my dishes elsewhere , they ’ re original and the main focus is flavour !
What is your signature / favourite dish ?
A citrus-cured torched mackerel , with pickled fennel and a buttermilk sauce split with chermoula oil .
It ’ s a bit of theatre at the table when the sauce is poured in front of our guests and the flavours just sing .
What is your guilty pleasure ?
Nothing beats a thick spread peanut butter sandwich after a long shift !
kingsheadwye . uk
thekingsheadwye chefdarrylquested
105