Good pub grub from talented new chef

Jack Bull (left) and ‘Goldie’ Tom Goldsmith

A young and talented new chef is currently stamping his mark on the James Figg pub in Thame, where the new Spring menu, including his secret recipe for ‘JFC’ – James Figg Chicken, and homemade scotch eggs, was launched on Thursday.

This popular Thame ‘local’ is hoping to impress by turning out some great-tasting new dishes on its pub menu alongside some classic best sellers, all freshly cooked in the kitchen of its award-winning new head chef, 24 year-old Jack Bull. Jack worked for two months putting together the right combination if 15 ingredients, including cornflour, dried herbs, paprika and a few ‘secret’ ingredients for the ‘JHC’ chicken marinade.

The ever popular, James Figg burgers, made only with supplier, Aubrey Allen’s lean, 28 days dried beef, has also been given the ‘Jack Bull’ treatment with just the right proportions of parsley and thyme and wholegrain mustard, and served in a brioche style seeded bun, topped with an onion ring on a stick.

Vegetarians too are catered for at the James Figg, with Jack’s version of the veggie burger made with kidney beans and ‘panco’ breadcrumbs, and a wonderful savoury tart with mushrooms, mature cheddar from the Isle of Mull and spinach. But Jack’s pièce de résistance has to be his handmade scotch eggs, made with only the sweetest meat from the female pig – and with a still liquid egg yolk in the middle.

Before arriving at The James Figg, Jack cooked at ‘the Figg’s’ sister pub, The Thatch down the road in High Street, and before then he was at The Fleece in Witney, another great Oxfordshire watering-hole. After getting his chefs whites at Burton-on-Trent College, he got his first job in a professional kitchen at his local pub, The Dog & Partridge in the historic Staffordshire town of Tutbury where he grew up. He then went on to work at the two Rosette, The Three Queens Hotel & Lodge, also in Burton-on-Trent, where he focussed on food quality and became adept at creating good, honest dishes with fresh seasonal ingredients. This helped him win the title of Young Chef of Tomorrow at the Taste of Staffordshire Young Chef competition in 2010.

To follow on from the great savoury mains, there’s also a choice of tempting desserts to leave room for at the James Figg, such as chocolate brownies made with Valrona chocolate, and a very moreish sticky toffee pudding, as well as good selection of well-kept real ales on tap, including several local brews, to wash down all this good fare, in the welcoming surroundings of the friendly free-house.

“I’m loving cooking here in my own kitchen, with the fantastic support of Goldie the landlord and Frazer Sutherland our boss, who between them give me amazing quality ingredients to cook with – as good as you’d find anywhere, and all the encouragement I need to make the food really stand out,” said Jack. “I cook because I love making people happy with my food. I simply want to bring a smile to everyone’s face by making this the place to find really good quality food at an affordable price that people can eat every day.”

“Jack’s a great chef who turns out plate after plate of really good, fresh food, and we’re really pleased to be launching his new menu,” says pub landlord, ‘Goldie’, Tom Goldsmith. “There’s no shortage of great ideas coming from Jack’s kitchen, with good, hearty food to tuck into whatever you’re in the mood for, whether it’s a pie and a pint, a juicy burger or Sunday roast with the family. Make sure you come and try his food soon.”

The new Spring menu is being served now at The James Figg, winner of the Best Traditional Pub Restaurant at the Oxfordshire Restaurant Awards. Address: 21 Cornmarket, Thame, Oxon OX9 2BL. Tel: 01844 260 166 www.thejamesfiggthame.co.uk