The Catherine Wheel - The Menu
The Raw Ingredients...
We only use the finest cuts of meat from our butcher in Cirencester, vegetables from local growers and trout from the local Bibury Trout Farm...naturally!
Quality food and service is our goal!
Chef Dominic Brockbank spent his childhood in Bibury
Dominic trained at the Bibury Court Hotel, both as chef and front of house. He moved to the Bear Hotel in Woodstock for one year before taking up his first head chef job, reopening the Half Way House in Minchinhampton in 1999, which won a rosette for food within the first year. Dominic then moved to the Durham Ox in Warwickshire to open a gastro pub for champion show jumper Nick Skelton. For the past five years he's been working as head chef for a The Premium Country Dining Group in London and the Midlands. Now he's back in his home village!
Chef Jeremy White
Jeremy met up with Dominic when he started as sweets' chef at the Half Way House in 1999, moving with him to the Durham Ox as a chef. He then moved to the Cricklade Hotel and Country Club, then on to the Food Club pubs, working as head chef at the Old Fleece in Woodchester.
Now he's joining forces with Dominic in the kitchen once again, this time to run their own pub.
