MEET THE CHEF
Jon Parry joined us in May 2022 from his renowned 6-year tenure at The Mash Inn, Radnage.
Jon’s mantra ‘respect everything, waste nothing’, marries perfectly with our vision at The White Hart that everything can be enjoyed whether it be ‘roasted, smoked, pickled or cured’.
A conversation with Jon, an MPhys in Physics and Astronomics, is an exploration of tried, tested and experimental ideas that leave you chomping at the bit for the next plate at the pass.
Education aside, he’s learned his kitchen trade with the very best in the business. As Commis Chef at Tom Aikins’ 2* Michelin restaurant Jon says, “while the environment was truly a baptism of fire, the level of precision was second to none.”
Find out more about the type of food Jon is bringing to The White Hart of Wytham here
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putting The White Hart back on the map
As Jon told Katherine McAllister of Ox in a Box on his first day in the role, his waste nothing vision includes what he refers to as an apothecary of oils, vinegars, salts and sugars that are the key to ensuring every dish is unique and true only to him.
Jon’s fervour for cooking stretches from top-to-toe butchery to foraging and everything in between. His penchant for open fire cooking is well established – on day two he was already asking for wood! But there’s also an inherent match between his fascination with and knowledge of pickling and smoking that tallies so perfectly with the pub’s own ideals of finding the best treatment for the ingredient or part thereof.
We’re beyond excited to bring Jon’s food to your table and to see him help us put The White Hart of Wytham on the foodie map!