With our professional and friendly team led by Head Chef and Proprietor Nick Deverell-Smith, we have built up relationships with trusted suppliers and, deliver our customers an unforgettable experience at the Churchill Arms.
We bring a contemporary feel to our beautiful 17th Century pub, home whether it be in our boutique rooms, with our exceptional food or through our varied drinks menu.
With family and local life at the heart of our pub we’re proud to serve firm British classics.
After working locally at top restaurants like Simpsons in Kenilworth and Mallory Court and then in London under Gordon Ramsay, Marcus Wareing, and most influentially Eric Chavot, The Churchill Arms' menu shows his skill for creating fantastic dishes.
Born and brought up in Warwickshire, Nick left school at 15 to study at the Birmingham College of Food, going on to win Junior Chef of the Year. Fired up with confidence from that recognition, he went to work at Simpsons in Kenilworth under Andreas Antona. He was part of the now internationally renowned brigade, which included Glynn Purnell, Marcus Eves and Andy Walters during the time that the restaurant became the first Michelin starred in the area. From there to Mallory Court for two years where he was selected for and went on to become a Gordon Ramsay Scholar. His signed Chef’s jacket has prime position outside the kitchen at The Churchill Arms.
That took Nick to London training under Gordon Ramsay and Marcus Wareing before he took a permanent position with Marco Pierre-White. Nick’s next career move was perhaps the one that influenced him most, working alongside Eric Chavot. Based predominantly at the Capital Hotel in London, his work with Chavot also took him to France as his Sous Chef at the boutique hotel Le Chalet Blanc. After three years absorbing everything he could Nick moved on to become Head Chef of The Restaurant at Soho House. Over the last few years he has worked throughout the group including heading up the kitchens at Dean Street Townhouse before opening The Churchill Arms here in Paxford in February 2015.
We use three main sources all within 10 mile radius. The one exception though is our fish. With the Cotswolds lack of coastline it comes up daily from Cornwall from Flying Fish. Beautifully fresh fish that is responsibly sourced arriving from their boats on to our plates within 48 hours.
Closer to home Barry The Butcher established in 1980 and based in Stratford upon Avon is our main meat and poultry supplier. All from fully traceable local & regional sources their prime Hereford beef (dry aged 21 days), free range Oxford pork, local Cotswold lamb & traditionally bread Shropshire chicken are all big hits on our menu.
Our fresh fruit and vegetable supplier Baileys Fruit and Veg is an independent, family owned business established in 1926. Also based in nearby Stratford upon Avon they make every effort to source locally grown produce, not only supporting the local community but also reducing the miles that the food travels before it gets to our kitchen.
Finally we work with Toddenham Farm for some of other our cuts just down the road from us in Moreton in Marsh. A stunning farm surrounded by the infamous North Cotswold landscape that’s makes such perfect pasture for their pigs and cattle to roam around happily and freely.
We’re always keen to find people who share and passion. If you think you fit the bill please click below.
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