HEAD CHEF IAN BAULSH
Ian first trained under Ruth Hurren at Darcy's and has more recently worked for Michelin Star winning Andrew McLeish at Chapter One. Ian has just returned from working in Australia and is delighted to be leading the team at Ye Olde Fighting Cocks, his connection goes back to his childhood - when he was born his father celebrated his birth in the pub!
Ian has already made a great impression on the locals, here is some lovely feedback we received in Herts Advertiser column, written by Becky Alexander (you can read the full article here). The menu has exactly what you want from a traditional pub, you can choose a bowl of homemade soup, a Ploughman's, sausage and mash or a great burger, and here you know the sourcing is good and every element of your meal will be cooked properly. I went in one Friday evening and we had the most delicious food. My husband chose one of the day specials - rack of lamb cutlets with shepherd's pie and parsnip puree. The lamb was excellent, and an amazing price for the quality of cooking. Fish (coley) and chips was generous and perfectly cooked and the smaller plates for children were the same high standard, the gravy with the sausages is made with veal bones and had an incredible flavour.
On a return visit I chose grilled pigeon breast with kale, apple and walnut. The pigeon was juicy and plump and felt like an appropriate choice in a pub which was once used as a pigeon coop! Ian takes great care sourcing his ingredients and you will spot other seasonal, locally sourced ingredients on the menu, which varies according to what he chooses from his butcher. The pub has a plot at Earthworks and grows herbs in the pub garden, which appear in the dishes. The cheeseboard contains Brit favourites Stinking Bishop, Cornish Yarg and Cropwell Bishop and all the puds are homemade. If you are lucky you may still be able to get a table for their Christmas menu (just a quick mention that the wild mushroom, lentil and stout hotpot with sweet potato gratin sounds a delicious veggie option).