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Chef Q&A: The Three Tuns, Ashwell

PUBLISHED: 10:25 27 February 2016 | UPDATED: 16:40 16 May 2016

John Beardsworth, Three Tuns

John Beardsworth, Three Tuns


John Beardsworth, head chef, The Three Tuns, Ashwell

Three Tuns, AshwellThree Tuns, Ashwell

Describe your style

Modern British with an artistic flair.

How do you decide your menu?

We work with the seasons as much

as possible and cook what we believe our customers will enjoy eating. We sneak in a few quirky dishes to get people out of their comfort zones.

What Hertfordshire producers do you use?

We use Crumps Butchers based here in Ashwell as they provide great quality meat, along with our local baker Days just down the road from us. We also use Toby Archer from the Cheese Plate in Buntingford for the fantastic cheese selection on our menu.

Which menu dish do you most enjoy preparing?

I like a lot of our dishes but at the moment my favourite is the guinea fowl supreme and confit leg dish served with celeriac two ways, smoked cheddar croquette, braised leeks and black pudding crumble. It’s seasonal, complex and of course ‘flavour town’!

What ingredient is most 
important to your cooking?

Garlic, lemon and herbs. They are all such versatile ingredients – great in sweet dishes as well as savoury ones.

What’s been your best culinary idea?

Its hard to say, but probably my award-winning ‘egg-n-chips’ dessert – coconut panna cotta, mango yolk, caramelised pineapple chips and strawberry ketchup. Always popular when it’s on the menu.

Who did you train under and what did they teach you?

I trained under some brilliant chefs back home in Essex. They taught me the importance of listening, asking questions and knowing when to keep your mouth shut!

Prediction for the next food trend?

I think that art is going to come into food a lot more led by the likes of Michael O’Hare, who is currently smashing the food scene, and Anton Piotrowski and Andy Kelly, who are making massive waves with their art- and food-based dishes. Seriously awesome stuff.


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