Nine months after opening his first pub, what has he learned? We ask chef Steven Ellis of the Oxford Blue, Windsor, the big questions.
Steven spent 10 years seasoning his skills at top restaurants including triple Michelin-starred Restaurant Gordon Ramsay in Chelsea, London. But after working with chef Andrew Pern at the Star Inn in North Yorkshire, he decided pubs were his calling.
In Spring 2016 he opened the Oxford Blue, situated right on the Crown Estate in Windsor, Berkshire.
He said: “[Andrew] opened my eyes to what you can do with a pub.
"A pub isn’t somewhere you just go to drink. You can serve some of the best food in the world there."
The Oxford Blue was originally two gamekeeper’s cottages – an apt history to match Steven’s heavily game-focused menu.
The pub works with the gamekeepers at the Crown Estate to source local
To Steven’s top tips for aspiring chefs, as well as who he would most like to dine in his pub, watch the video above.
- If you liked this interview, why not hear more advice from Mark Derry, chief executive and director of Brasserie Bar Co here.