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Jordan's fascination with the kitchen started early. He was usually hanging around it at home, and spent most of his summer holidays working as a pizza chef or doing other odd jobs in catering. His first proper taste of good hospitality came at le Petit Blanc in Oxford, where he sampled life in and out of the kitchen before moving up to the group's flagship brasserie in Birmingham. It was only a matter of time before he discovered Peach, an odyssey which took him to the One Elm and the Old Mill before the Almanack. One day, he'll be back in the kitchen, but for now, he's loving every minute of being here in Kenilworth. |
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I’ve been on the hospitality scene here in the West Midlands for over a decade now. I’ve had some pretty incredible experiences and worked in some great places - I was once the youngest licensee in Birmingham.
One of the highlights so far has definitely been running the Rose & Crown in Warwick, loved by all for its fantastic food, amazing atmosphere and warm welcome. Now, I’ve opened a place of my own and all the signs are it's turning out to be just what Kenilworth needs – a brilliant spot for enjoying the best seasonal food in stunning surroundings. See you soon!
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The Almanack is my third Peach pub – I’ve been a chef here for more than five years, starting out at The One Elm in Stratford before landing at The Fishes near Oxford, where I was head chef. In my fab three years there, we did some great things, like getting into the Michelin Pub Guide, picking up numerous awards and winning the hearts and minds of the Oxford crowd.
I’m a phenomenally hard worker and have really grown as a chef. I did take a quick break to travel round Europe but I’m glad to be back in the kitchen here at The Almanack, ready for a new challenge! |
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We've recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we're always looking for new talent. If you're interested, check out our vacancies
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For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.
Why
Caesar salad? Well, it’s not the lowest calorie dish, but we think
you’ll love it, so it met our fundraising criteria for a best-seller
that will be on the menu all year round. |
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We will be changing our menus with the seasons and we’re hard line on
animal welfare. All our chicken, eggs and pork are free-range. We do
not use foie gras. Our Aberdeenshire beef is Scotch Beef Club
accredited and our chefs regularly visit the farmers. We buy British
wherever we can to keep food miles down, and, where we need to import
ingredients, we minimise air-freight. Provenance is key to serving
trustworthy food. Our coffee is ethically sourced from Guatemala (by
Union Coffee Roasters, recently voted No. 1 ethical coffee company) and
the bespoke furniture we commission is made from European oak and iroko
timber from sustainable forests. We have also worked with the Carbon
Trust to ensure that The Almanack operates as energy efficiently as
possible. |
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hello@thealmanack-kenilworth.co.uk
