Decorated cook Elliot Ketley named chef patron of The Lord Nelson pub in Burnham Thorpe
A decorated cook who has spent decades working in internationally revered restaurants in London and the USA has been named the new chef patron of a Norfolk pub.
Elliot Ketley, who trained at iconic London French eateries Langans Brasserie and Le Caprice, is bringing his modern twist on classic cooking to The Lord Nelson in Burnham Thorpe.
He started his career in the capital before expanding his reach across Britain and America – including opening a Sunday Times best 100 hotel in Cornwall and a popular restaurant in Midtown Manhattan.
His most recent work at Sculthorpe Mill in Fakenham saw him receive widespread critical acclaim, including the coveted Michelin bib gourmand.
Mr Ketley said he is excited by the opportunity to launch a new menu at the popular village pub famed as being Nelson’s local.
He said: “I think some of the best cooking happening anywhere in the UK at the minute is in pubs - you can cook with a lot more freedom.
“There are a lot of Michelin starred pubs which are effectively just restaurants. I don’t want that.
“I want to keep that warm, quintessential pub character while serving elevated, delicious food.”
Mr Ketley’s first week has been spent experimenting with new dishes for the menu – including roasted cod loin on a bed of leeks and a curried crab gravy, skate wing, and a new rye bread recipe.
Dishes guests can expect to see will include local seafood and plates inspired by his love for Anglo-French cuisine.
He added: “I am passionate about seafood and we have some of the best fish anywhere in the world right here on our doorstep in Norfolk.
“We’re also lucky to be based on the Holkham Estate and have access to fresh, sustainable game like deer and partridge.
“If you come to a pub in Norfolk you should expect to find fresh seafood and game – and that’s exactly what I want to do at The Lord Nelson.”
Joe Parks, CEO at Woodforde’s Brewery - which runs The Lord Nelson - said: “We are thrilled to welcome a chef of Elliot’s calibre to the Woodforde’s team.
“The Lord Nelson has had a strong reputation for serving quality, local food – and we’re ready to take that to the next level under Elliot’s leadership.
“We look forward to welcoming guests to try his amazing food.”
The new menu will be revealed in the near future, with his team continuing to serve its current great offering five days a week.
