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The Five Bells, Wickham

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Duncan Jones

My journey started when I was 18, helping out a friend in their café, which lead me to discover my love for cooking and enrolling in college to study catering. Upon graduating from college, myself and my now wife, headed to Val d'lsere to work in a 5* ski chalet. This allowed me to cook 5-star quality food for a variety of guests while enjoying the snow resort surroundings.

Once the season was over, we moved on to chase the sun in St Tropez, working as a chef for a family for four years. During this time, we sailed across the Atlantic, cooking everything from casual BBQs to extravagant dinner parties and experimenting with new cuisines at different stops in our adventure. Our adventures have taken us to some incredible places around the world, but eventually, it was time to come home and set up base in the UK. In 2008 I started working at Marco Pierre White’s, Yew Tree Inn and learned to work in a professional kitchen. This opportunity allowed me to work up the ranks and branch out into private dining where I received the once in a lifetime opportunity to cook for the likes of Her Majesty the Queen, Prince Phillip and the Queen of Sweden.

My journey has led me to The Five Bells, a stunning pub with an established good reputation in a picturesque location. To keep the exceptional reputation the pub holds, I will be serving good quality honest pub food, cooked from scratch on-site. I see The Five Bells thriving in the local community, welcoming families, couples and business people alike. We will be catering to specific requirements, catering for all dietary preferences, intolerances and allergens. Our on-site microbrewery will be also be offering homemade ales.

It is important to me that we try and work towards minimising environmental impact at The Five Bells. Therefore we will be investigating ways of reducing our energy consumption, waste and impact on the environment, starting with sourcing sustainable local ingredients. I believe that having a creative love for food, embracing a challenge and being open to suggestion and change in their craft makes a good chef.

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