The Queens Head Inn, a Classic Lodges partner property has appointed two new chefs to join its kitchen staff – Erran Buckingham has joined the as the new Head Chef, alongside David Wade who is joining as Sous Chef.

Before working at the Garden House Hotel in Stamford, Erran gained experience in the Michelin-starred kitchens at Raymond Blanc’s Le Manoir aux Quat’Saisons over a year where he rose from Commis to Demi Chef, and also won a competition to work at the Fat Duck in Bray for a month, the restaurant famed for its molecular gastronomy run by Heston Blumenthal that came second in the 50 best restaurants in the world for a number of years.

“Erran joins the Queens Head Inn at an exciting time and with the aim of gaining the restaurant a second AA rosette,” says General Manager, Agata Pawlak. “His knowledge and past experience will help to give the menu a real refresh and hopefully attract new customers looking to enjoy good and interesting food that is unavailable elsewhere locally.”

Alongside the signature wagyu and USDA steaks on offer at the Queens Head, Erran has introduced a number of dishes as part of his seasonal revamp of the menu that include firm favourties King Scallops, Soy and honey belly Pork, pickled carrot rings, smoked bacon sherbet and a salad called the Autumn Garden that is served in a plant pot and includes a quail’s egg rolled in burnt onion powder that looks like a pebble.

“I want to bring something to the area that others may not have tried anywhere else without the food being too pompous. It isn’t about reinventing the food as such, more giving traditional flavour combinations a modern twist,” Erran says. “Wherever possible the ingredients are sourced locally and everything is cooked on site. Long term our ambition is to achieve the second AA rosette and then hopefully a Michelin guide recommendation.”

Alongside Erran is new Sous Chef, David Wade, who will be responsible for the running of food preparation in the kitchen. Outside of the kitchen, he will be assisting Erran with staff scheduling and ordering ingredients.