Book a Table
If you would like to make a provisional booking, please fill in the form below. Please note that your table has not been secured until confirmed by the restaurant.
To book a table for today or this evening please call 01283 533222.
In 1999 husband and wife team, Karen and Pascal Arnoux took ownership of the Old vicarage restaurant. During that time they have built up a hard working team that take pride in their work.
Our kitchen brigade is lead by Colin Ansell, winner of Egon Ronay star gastro pub award in 2006. In 2007 the Old Vicarage was awarded ‘Staffordshire Restaurant of the Year’ which commends us for using only the freshest ingredients and predominantly local produce.
We change our table d′hote menu on a monthly basis to keep our food seasonal and interesting for both customers and staff. We also hold regular themed Gourmet evenings, Traditional English evenings and French Rustic nights.
We also cater for private functions and corporate entertainment for up to twenty people in our upstairs dining room with its own lounge. The restaurant can also be hired for a private function on Saturday lunchtime for a minimum of twenty-five people.
Egon Ronay star award-winner Colin Ansell has been head-chef at The Old Vicarage since 2006. Committed to using only the very best fresh produce in his cooking, he is also a lifelong Aston Villa fan and constant ray of sunshine in the kitchen.
Trained in Dijon and at the Hotel Ecolier Mederic in Paris, before moving on to work at the Hotel Intercontinental in Amsterdam, Pascal found his perfect match in Burton-upon-Trent. Between them, since taking ownership in 1999, Pascal and Karen have painstakingly built a reputation for culinary excellence at The Old Vicarage and take real pride in their work.
Buxton Catering College-trained Leigh has been part of Pascal at The Old Vicarage since day one. Joining via the Riverside and Dovecliffe Hotels, his levels of customer service have always been second-to-none, and his loyalty to the restaurant, its customers (and his warm radiator perch) is unrivalled.
Providing the best service and food for our customers means hiring and training the best staff. We are always interested in hearing from committed professionals who are keen to join our team. Please send a covering letter and CV to email@example.com
You can view our current vacancies here
Seared Scallops • Beetroot • Parma Ham
Need we say any more? https://t.co/SuMAkV2KDa
19th February 2019
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Pascal © 2018