A seasoned veteran of the Cheshire Gastro pub scene, Todd joins us from The Church Inn, Mobberley.
Todd has had a couple of weeks to get his feet under the table, and is currently working on making his mark with a NEW Spring menu coming soon… so watch this space.
Welcoming him to our pub with open arms, he’s ready to whip up delicious meals for you and your loved ones. He’s a great addition to the team and our commitment to quality.
To get to know the face behind the grub — we asked him a few questions…
A warm French baguette salted butter & fresh roast chicken. Simplicity at it’s best.
I started off on the Orient express as a commis chef before training as a pastry chef at Crewe Hall. After which I worked under some incredible head chefs before taking on my first head chef role at the glass house, Sandbach. Since then I headed the kitchen at Shippon, for Mark Ellis, and most recently at the Church Inn Mobberly.
My plans for the menu at the White lion are simple, bring in some contemporary takes on much loved pub classics whilst punctuating it with a selection of seasonal specials.
Stocks, investing the time & care needed to make great sauces.
I love adventures in the great outdoors, whether it’s on my motorbike – having rode for 10 years, spending time with my wife and two girls on family walks or passing my love of biking on to the girls.