What can I tell you about great British chef James Durrant? Well, quite a lot actually. I met James at his stunning pub, The Plough Inn, only last week where I enjoyed one of the best dining experiences ever, not only in terms of James's excellent cooking or the beautiful surroundings, but, moreover in James's sincerity and down to earth friendliness as a host.
Given my journalistic career is still in its infancy and James is at the top of his game and consequently very much in demand, I didn't imagine that, not only would I be eating a delicious meal hand cooked by James, but that I would be granted the pleasure of an interview.
James was a protégé of both Gordon Ramsay and Jason Atherton, working at 3 Michelin star restaurant 'Gordon Ramsay' for three years and a further two years as sous chef at Claridges. In 2005 James took on the role of head chef at Maze working alongside Jason Atherton. In the first year of operation, Maze won numerous awards including a Michelin star. James won the prestigious caterer and housekeeper Acorn award for young achievers. In 2008 James was made executive chef at Maze.
In 2012 James left the glitterati of London life to pursue his ambition of opening his own restaurant and found himself in the delightfully picturesque Test valley village of Longparish Hampshire. In the first year of operation, The Plough Inn won The Good Food Guide UK pub of the year award along with a Michelin Bib Gourmand and two AA rosettes. The Plough has been in the Budweiser Budvar top 50 gastro pub awards for three consecutive years and in January 2013 James was awarded the Gastro Pub Chef of the year award. The Plough has recently been placed 17th in The Good Food Guide top 50 pubs in the UK and in 2015 was ranked number 4 in the UK top 50 Gastro Pub awards, this years highest achiever.......are you keeping up.
To top it all, James appeared on BBC2's Great British Menu last year and was crowned main course winner.
Beyond all the celebrity status and accolades, I admire the fact James has taken up the mantle as Hampshire's first food tourism ambassador. James has a a strong allegiance to his local community and county and is keen to champion the best dining experiences, suppliers and growers that Hampshire has to offer, far from self congratulatory promotion of his own superb pub, (very little PR work has been done at The Plough) James is adding to his gruelling schedule by promoting Hampshire via the media, personal Internet blogs, functions at The Plough and appearances at live events and demonstrations throughout the country.
Bedazzled by James's culinary biography I was anxious regarding meeting and interviewing him, yet I couldn't have wished for a more affable chap, this is a man with huge credentials yet with absolutely no delusions of grandeur, no small wonder the local community love him.
For my money, The Plough Inn is a perfect food destination. Longparish is an idyllic quintessential village, far from the madding crowd, The Plough is a historic village pub which has retained its original 18th century features and thus remains true to its origins, yet it is that rare and elusive combination of traditional country pub and gastronomic excellence, it ticks every box.
With a choice of menus which include A La Carte, bar meals and daily specials, all of which are freshly prepared to order, I was torn between the fish of the day, homemade scotch eggs or James's mac & cheese. I opted for the salmon with shrimp and caper sauce which was sublimely fresh and cooked to perfection. Martin, my companion, went for the mac & cheese which James makes with truffles, cured ham and veal stock, it was rich and truly scrumptious, both dishes were beautifully executed and for food of this calibre, unbelievably good value.
With so many imperilled public houses getting it wrong, The Plough Inn is a hidden jewel and one that is well worth visiting.
'There is a difference between dining and eating. Dining is an art, when you eat to get the most out of your meal, to please the palate, just as well as to satiate the appetite, that, my friend, is dining.'
- Yuan Mei.
Love Donna xxxxxxxxxxx
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