Landlord Andrew Freeland has appointed Shel Gibbs as new Head Chef to work alongside Executive Head Chef Jason Wright at The Swan in Loddon.
Shel joins the team with over thirteen years in the hospitality industry. Since graduating from Norwich City College Catering School, she has gained valuable experience working her way up the ranks at other acclaimed restaurants within the region including: The Swan at Southwold, The Wildebeest at Stoke Holy Cross, and Park Farm Hotel at Hethersett.
Now she heads up a team of chefs, working alongside Jason who also manages the high-quality food experience at Elms Barn wedding and events venue near Toft Monks.
Andrew said: “I’m absolutely delighted to appoint Shel as Head Chef at The Swan, now that Jason has been promoted to Executive Head Chef and creates the gourmet food at our sister wedding venue at Elms Barn. It means the high quality of food at both our venues stays consistently excellent.”
Shel said: “The ethos here is perfect for me as I have an inherent interest in creating new dishes using complex techniques to get the best out of the ingredients that I love sourcing locally from farmers, fishermen and independent producers and making the final product look good on the plate – food is truly like art to me.”
Dishes from Shel’s most recent menu include caramelised beetroot and onion tart with goat cheese and pickled shallots; sesame crusted pork belly with celeriac remoulade and burnt apple purée; and milk chocolate ganache with sour cherry sorbet and hazelnut crumb.
The Swan first opened at a coaching house back in the 18th century. Today it’s a Freehouse pub serving fine local ales and quality food with bed and breakfast offered through its ten boutique style bedrooms.
- Open seven days a week, lunch is served Tuesday to Sunday 12pm to 2.30pm and dinner Tuesday to Saturday 6.30pm to 9pm.