Top Chef Dameon Hungry For Pub Trade Success
Posted on 7th December 2009
In particular it’s the food at the Collyweston Slater in Stamford which is being singled out for praise, the business having featured in the Independent’s Top 50 Gastropubs over the summer, received two AA Rosettes for fine dining and secured entries in both the AA and Michelin eating out guides.
A qualified chef since the age of 16, Dameon perfected his skills in upmarket restaurants all over the world, including France, Australia, America and the Far East. He has worked alongside Michel Roux Jr at Le Gavroche in London and with Gary Rhodes in Edinburgh and most recently was head chef at Nick’s in Oakham, Rutland, where he stayed for two and a half years.
Now Dameon is applying his love of fine food and exceptional service to a business of his own, which he runs with his partner Victoria Lynn and business partner Philip Robson.
He said: “I am relishing the opportunity to work for myself and create the type of business I want to run. Much as I enjoyed my time at Nick’s I was pretty much running the place and when Phillip, who had been a customer there for many years, suggested teaming up and creating our own venture I jumped at the chance.”
While initially looking for freehold premises the pair then came across the Collyweston Slater, a picturesque coaching inn dating back to the 17th century, and knew it was perfectly suited to their plans.
Certainly customers have responded positively to the changes introduced by Dameon and his team, which now includes assistant manager Martyna Humska and sous chef Chris Cowell, both former colleagues from Nick’s.
The restaurant is consistently booked out with sumptuous dishes such as roast Balmoral venison with chocolate jus proving extremely popular. Meanwhile the various awards and guide book listings are helping bring in yet more new custom.
Nevertheless Dameon is keen to stress that his regular trade from the local community is still vitally important.
He said: “Word is getting round and our reputation on the food side of the business is becoming increasingly strong. Food sales now account for around 60 per cent of our trade, but that doesn’t mean people aren’t welcome if they just fancy a quiet, relaxing drink or want to eat from the bar menu rather than the a la carte one.
“Locals have remained loyal to us and still feel this is very much their pub, which of course it is.
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