Meet Our New Head Chef, Darren Jones...

Darren recently joined The Crown Inn as Head Chef and is looking forward to a busy summer ahead.

"I've been a fun loving chef since 1998! I'm from Reading originally but have lived in Cornwall for 3 years now with my beautiful wife and legendary son. Every day is a learning day when you are a chef and I've had a fantastic career working alongside some great chefs. I've been a Head Chef for Jamie Oliver group and got involved with live cooking shows with Gennaro Contaldo. I was also a Head Chef for Anthony Worrall Thompson, picking up many skills and dishes along the way"

Where were you born and what did you want to be when you grew up? I was born in Reading and I wanted to be a stunt man!

What was your best subject at school? Art but didn't want to be an artist.

How long have you been a chef? I had no plans to be a chef, walked in, became a KP, thrived and then 6 months down the line was leading the kitchen and I fell in love with it.

What is the best thing about being a chef? Being creative and putting a smile on faces.

We know you love your job, but what is the worst thing about being a chef? Not seeing my family because you work evenings and weekends and most normal people don't!

What would your favourite birthday meal be? Lasagne - a good home cooked lasagne with homemade pasta.

What is your signature dish or style of food? Anything to do with fish - love it with a beautiful sauce and i love to use colours. Mackerel is actually my favourite fish.

Why is local produce so important? Keeps the local businesses afloat and fresh is always best.

What is your ethos in the kitchen at The Crown Inn? Work smart, not hard, clean as you go and have a good time.

Who is your favourite band? Foo Fighters ...

Which three famous people (dead or alive) would you have at your dinner party? Danny Dyer because he's hilarious, Stephen Gerrard my favourite footballer and Dave Grohl because he's one of the best drummers in the world.

What do you think is the biggest challenge for the pub industry? Getting customers to return - the climate is unsteady but this is where value and consistency are going to play a major part. That, and looking at every possible way to make sure the kitchen is efficient and costs are kept down.

What can we look forward to on our plates at The Crown this Summer? Lots of fresh ingredients and colours and powerful salads and fragrant curries I reckon!

What do you think sets The Crown apart from other pubs? As soon as you walk in its the homely feeling you get - the atmosphere is great.

And finally the most important question….. Marmite? Yes or no? On the fence, I don't like Marmite but I will eat a bag of Twiglets :)