The White Hart Inn (part of Baker Hospitality Group) has welcomed a new Head Chef Ed Campbell, 18 months after opening.
The pub, restaurant and rooms offer features local produce from Mersea oysters to local meat and veg grown on the island. It is listed in the Michelin Guide.
Ed Campbell is an Essex native who started his career at The Anchor at Nayland before several years in London working for the Galvin Brothers at Galvin Bistrot & Bar, La Chapelle and Galvin at Windows in Mayfair. He was sous chef at Baker Hospitality’s Church Street Tavern in Colchester between 2016 until late 2018, before leaving to take his first head chef role at The Lion in Earls Colne.
Ed says:
“My two or three years working for Baker Hospitality at Church Street Tavern, where my happiest years cooking and I’m really excited to be come back to the fold at the new White Hart Inn. I love the ethos behind all Baker Hospitality’s sites, to create good honest food with the best possible British produce, much of it from Essex and Suffolk. Our menus are driven by the seasons and we let the ingredients shine through but like everything at Baker Hospitality, there is great attention to detail.”
Piers Baker who founded Baker Hospitality when he opened The Sun Inn, Dedham in 2003, says:
“We’re thrilled to welcome Ed to The White Hart Inn and back to Baker Hospitality. Ed is raring to start and build on the great platform our previous head chef Eliot has left. Our food will follow the simlar ethos of simple, seasonal and local. Our main menu and casual dishes will continue to evolve and excite as Ed finds his feet with the help of our excellent Sous Chef, James.”
The winter menu has just launched and Ed says diners must try the Seafood Ravioli with Oyster & English Sparkling Wine Sauce which is bursting with flavour and is all Mersea. He also recommends Monkfish, Smoked Mussel Sauce, Swiss Chard, Roast Onion because it uses beautiful British fish, it’s simple but refined.
