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Meet our Head Chef

Head Chef


We thought you'd like to know a little bit more about our Head Chef Todd Vickers so we asked him a few questions:

Tell us about your background & what inspired you to become a Chef? I started in the industry at 14-15 years of age and since the beginning of my career I’ve always worked in fresh food. Within the last few years I’ve prioritised working with accoladed food, spending long periods of time in multi rosette and Michelin kitchens. Likes most chefs I wasn’t very academic at school so catering provided me with the opportunity to express all my energies into creating beautiful refined food. 

What's the best part about your job? The best part of my job is having the chance to use stunning seasonal produce allowing myself to be creative with produce fresh from the field and straight to the plate. Respecting the ingredients is vital for me so the only the best ingredients are good enough to use in my kitchen.

If you weren't a Chef, what would you be? I couldn’t really imagine myself not in a kitchen now but I’d probably work in the fitness industry.

What's your favourite pre-prepared product?  I suppose you can’t beat having a little jar of shaven black truffle sat around for a rainy day.

Which Celebrity Chef do you admire and why? Obviously you have the greats: Marco, Gordon, Marcus Wareing, the Roux family, but my favourite chef right now has to be Tommy Banks he defies the new era of gastronomic cookery.

What do you cook at home? I like to get my family round from time to time and get my sous vide out and do them a nice dish with pork fillet or lamb rump. That’s normally a winner round the dinner table.

What Chef item could you not live without? I probably couldn’t live without guzunda (off set spatula); it’s always in my side pocket of my Lachefs ready for action.

If you were eating at The Black Horse Inn, which dish would you choose from the menu and why? 
I’d recommend the Monk Fish dish on the menu. It’s served with a chorizo and crayfish fritter, with pan-roasted cauliflower, caramelised cauliflower purée, pickled cauliflower, spring onion, mussels and chorizo sauce split with dill oil, I’d pick that dish because the contrast within the dish I find is delicious.

You’ve got a meaty bit of monk fish that marries beautifully with the smokey salty chorizo, the earthiness of the cauliflower, then you get a little of the pickled cauliflower which just cuts through every activating every taste bud in the mouth. I think it’s a really nice dish.

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