Cosy Cotswolds bothole, the Old Stocks Inn has announced the appointment of a new head chef, who has now launched his new seasonal menu at the boutique hotel.
Ian Percival took over the helm of the kitchen in July after more than five years in head chef position across the Cotswolds region, and is now shaking up the food offering at the 17th century former coaching inn.
He says: “It’s great to have arrived here at the Old Stocks Inn and had the chance to make an impression on the menu so soon.
“The team’s philosophy of serving British cuisine with an innovative twist is very much in line with my approach to food, so it’s been great to experiment with local produce and flavours to create something that really captures the Old Stocks’ personality.”
Percival has introduced new dishes to the menu, including starters such as smoked ham hock served with apricot, Earl Grey and brioche; mains such as plaice, served with risotto, mussels, caviar and samphire; and desserts such as Parma Violet – a violet panna cotta served with blueberries.
Popular favourites such as the duck breast and pork loin have been kept in.
Charlotte Tuck, general manager at the Old Stocks, said: “Our restaurant has really asserted itself as one of the most popular fine-dining locations in the Cotswolds and Ian’s arrival on the team is certain to bolster that reputation further.”
The Old Stocks Inn opened in 2015 following a £2m renovation by owner Jim Cockell. It is now home to 16 individually designed bedrooms, a 1 AA Rosette restaurant, plus Little Stocks Coffee Shop. It has also been rated five AA stars.