SAVOUR & SIP
PUB CLASSIC HOSPITALITY WITH HEART From humble beginnings as a pot wash to becoming the new executive chef at Nutwood Pubs, we pull up a chair with David Kerr
C omprising ‘heart-of-the- The Woodman Inn, Nutwood Pubs is synonymous with classic countryside hospitality. Its menus serve top seasonal ingredients in comforting pub dishes. The brains behind this crowd-pleasing cuisine is executive chef David Kerr. “I never had any intention of working in the hospitality industry as a chef when I was younger,” he reflects. “I really wanted to be a pilot, like every young lad does!” Starting out as a pot wash in his local at the age of 16, as so many chefs do, David’s foray into pubs truly got underway community’ establishments such as The Pheasant in Great Chishill and Nuthampstead’s later. After completing his Hospitality Industry Training and various different apprenticeships, he slowly climbed the ranks, eventually landing a head chef role at a pub in Stevenage. Embracing new challenges and honing his craft along the way, David’s career has included stints at the Salisbury Arms Hotel in Hertford, and overseeing the reopening of a newly refurbished 35-room boutique hotel under McMullen’s, before he finally found his place at Nutwood Pubs. MAKING A MARK Today, David’s personal food philosophy is both understated and uncomplicated. “It’s all about simple ingredients done well,” he asserts. “You can add so many into a dish which only complicate the flavour. I prefer to emphasise the main ingredient, whether it’s protein or sweet, by cooking it perfectly and serving it well dressed on the plate.” At Nutwood Pubs, David brings this philosophy to life on the plate, while also prioritising the guest experience with perfect execution every time. Despite having been with the company for just under two months, David has recently undertaken menu redesigns at both The Woodman and The Pheasant. Each new dish has been carefully crafted to ensure it reflects the unique identity of the pub in which it is served, while also maintaining the signature Nutwood stamp. They
GLASS HALF FULL David Kerr (right) is cooking up a storm at The Woodman and The Pheasant (above)
explore David’s culinary potential while also catering to the tastes of local guests. “I am incredibly excited to work with the chefs at Nutwood,” David enthuses. “I have crafted these menus with help from the chefs from the two sites, though both teams ultimately have free rein on the specials board.” Among recent introductions to the menu, he highlights two standout dishes: the shepherd’s pie at The Pheasant, already firmly established as a guest favourite, plus the new burger range at The Woodman. The latter has been designed to honour
the history of Nuthampstead airfield and the US servicemen who flew bombers and fighters during World War II – the closest David will ever get to combining his ultimate vocation with his childhood dream of becoming a pilot. “Every day is just so different, and now, I honestly couldn’t see myself doing anything else.”
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