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We thought you’d like to know a little bit about our new Head Chef Richard Bowers. So, in our latest blog we go behind the scenes to find out more.
How long have you worked for Pascal at The Old Vicarage?
I have been part of The Old Vicarage family since February 2014. I have been in charge of the kitchen for about 4 months now and I am really excited about the future here.
What do you like most about being a chef?
I love the buzz and camaraderie of a busy kitchen. I also love creating dishes and experimenting with flavours.
Tell us about your plans for the food?
The food will remain comforting and classic, but we will focus on creating flavoursome dishes that are exciting. I feel we have a very strong foundation to build on, where we do the basics right. I want to keep our values the same, of working with the best and freshest local ingredients. I want to develop dishes that are flavoursome, balanced and well presented.
Tell us a little about your team?
I’m really lucky that I have a really strong and passionate team around me. We have a lovely balance of young exciting talent and experience. The core of the team has stayed the same, but we have also gained some very talented members. As the team is growing, we are on the lookout for an additional member of our team!
What are your plans for the team?
My plan is to get the best out of every member of the team. I want to embrace the youth and passion and help them learn, develop and grow as chefs. The catering industry has long had a reputation of being a harsh environment. I want to help change this by listening, caring and hopefully inspiring the next generation of chefs. Like I said previously, we are recruiting, so if you are, or know of a hardworking team player, then get in touch!
What are you excited about?
I am really excited about how the restaurant is developing as a whole. The restaurant has been going strong under the hard working and passionate leadership of Karen and Pascal for 20 years and the whole team is really keen to continue developing and to keep collecting awards. I am really looking forward to all of the gourmet events. The 20th Anniversary is going to be something special, where we will be able to celebrate all of the achievements with a nine-course food journey. Not only is the food important, I feel the front of house is developing also which is exciting with the introduction of cocktails etc.
1st January 1970