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One of the Cotswold’s most accomplished chefs, Jonny Pons, has taken over in thekitchen at the Kingham Plough. He talks Mediterranean inspirations, working with

the likes of Tom Kerridge and why he likes making almost everything in-house

SIMPLE IS BEST

Made famous by chefpatron and GreatBritish Menu winner,Emily Watkins,renowned Cotswoldsdining pub with rooms,

the Kingham Plough, recently changed hands.New owners and experienced hospitality

operators, Matt and Katie Beamish,previously worked with the likes of RaymondBlanc, Jamie Oliver and Fergus Henderson,and for hotels across the country. The couplearen’t planning to change a great deal to theformat that has made the Kingham Ploughsuch a popular destination, but have recentlyrevamped the communal spaces of this17th century Cotswold inn with rooms andappointed talented head chef, Jonny Pons, toprovide fresh energy and a broader appeal.

Well-known in Cotswolds culinary circlesfor being a highly-skilled and accomplished

chef, Jonny Pons, 33, was formerly head chefat Slaughters Country Inn before joiningthe Kingham Plough in June. Jonny becameinterested in becoming a chef at the age of 13when he started working in his local pub.

“My mum also inspired my interest in foodas she is a really good cook and ran a B&B. Ihelped out making breakfasts for guests andbecame a dab hand at fried eggs,” says Jonny.

On leaving school at 17, Jonny worked full-time at The White Hart in Whiteham and laterjoined Ellenborough Park under one of thecountry’s most renowned chefs, David Kelman.“This amazing chef was supportive andbroadened my culinary horizons,” says Jonny.

“He also taught me that an easy-goingattitude in the kitchen is by far the bestway to handle the long working hours andthe consistently high standards of cookingrequired at this level. Many of the recipes Iuse today are influenced by David’s cooking

which extols the virtues of clean, simpledishes that showcase ingredients in the bestpossible way.”

As well as being an exceptional mentor,David also encouraged Jonny to travel tothe Mediterranean to discover its culinaryheritage.

Jonny found this region, particularlyGreece, a source of inspiration. “I adore theclean, simple, precise flavours synonymouswith this country’s cooking,” he says.

Jonny’s vibrant menus reflect his “simpleis best” ethos and this combined with anartful sense of presentation and soft spotfor nostalgia means his daily-changing a lacarte, blackboard and All Day Bar menusof flavourful modern British dishes withMediterranean influences and pub classics forThe Plough range from chicken liver parfaitwith pickled redcurrants and toasted briocheand pan fried halibut, parmesan gnocchi,

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leeks, savoy and lobster bisque to a short, butreassuring list of beautifully executed pubclassics such as burgers, fish and chips, piesand ice cream sundaes.

Jonny has also worked with renowned headchef, Kuba Winkowski, of The Feathered Nestand has taken staging positions (short-term,unpaid experience to learn new skills) in therestaurant kitchens of Tom Aiken, MarcusWareing and Tom Kerridge.

“What I learned from these amazingchefs is the importance of creating your owninterpretations of recipes, so here at ThePlough we make almost everything in-house,aside from the Sourdough, which is made byMarks Cotswold Bakery using flour milled atnearby Shipton-under-Wychwood.

“I’m also really dedicated to continuingthe Plough’s legacy of championing the verybest fresh, local, seasonal ingredients andartisan produce and use whatever is deliveredto the kitchen door each day to continuallytweak and improve what we have on offer,”says Jonny. ”I get really excited when our fishsupplier, New Wave, pulls up outside as Iparticularly love cooking flat fish.

“It’s always a huge treat to open the fishboxes and find something really excitinginside, such as the beautiful halibut thatarrived this morning. I’m a huge supporterof all the fantastic produce we have on ourdoorstep, like our Scottish smoked salmonwhich is smoked two minutes from here.

“We also have daily deliveries ofexceptional free-range, organic Cacklebeaneggs from a farm just outside Stow-on-the-Wold, 10 minutes away and our hand-rearedpork, sausages and bacon come fromPaddock Farm 15 minutes from here. Withthe colder months just round the corner, I’mnow starting to think about wonderful gamedishes for the new season’s menus.

“With so much sensational producesurrounding us it’s little wonder that I can’twait to get to work each morning,” says Jonny.

FOOD DRINK

01608 658327thekinghamplough.co.uk

Jonny Pons

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R E C I P E

Serves: 4

Smokedsalmonand tartargarnish

FOOD DRINK

INGREDIENTS320g smoked salmon, 80g per person4tsp lilliput capers2 eggs1 large gherkin1 banana shallot

For the egg yolk puree3 eggs

For the parsley mayonnaise1 egg yolk1tsp Dijon mustard1½tsp white wine vinegar½tsp sugar½tsp salt130ml vegetable oil2tsp flat leaf parsley

To garnishMicro corianderKeta caviar

METHOD• Start by making the egg yolk puree,place the eggs in a water bath at 64°C for90 minutes. Once the eggs have finishedcooking, cool in ice water, when the eggsare cool crack open keeping the yolks anddiscarding the whites and shell. Rinse theyolks in water to ensure all of the white hasbeen removed, the pass through a drumsieve to make a puree, place in a piping bagand set aside in the fridge.

• To make the parsley mayonnaise; in amedium bowl add the egg yolk, mustard,vinegar, sugar and salt, then mix untilcombined. Then add the oil, a little ata time, whisking continuously, until themixture starts to thicken. When all the oilhas been added, finely chop the parsleyand add to the mayonnaise. Mix until

incorporated, put in another piping bag andset aside in the fridge.

• Boil the remaining eggs for 12 minutes,chill in ice water. Peel the eggs and separatethe yolk. Finely grate the yolks, and whiteskeeping them separate, if you’ve made theegg yolk puree discard the yolks.

• Finely dice the gherkin, then finely dicethe shallot. To serve slice the salmon giving4-5 pieces a portion, place in the centre ofthe plate. Then around the outside of theplate, like a clock face, put a small dot ofthe mayonnaise at 12 o’clock and 6 o’clock,followed by the egg yolk puree at 3 o’clockand 9 o’clock. Following the same patternadd the capers, shallots, grated egg whiteand gherkins. Garnish with the corianderand keta caviar around the outside.