The key ingredient in our food?
At Fuller’s, we appreciate the desire for great tasting food in a warm and comfortable environment.
We take the same attitude to training our chefs as we do sourcing our ingredients - find something great, tease out the flavours and make them special. Our dedicated team of Executive Chefs work closely with our pub kitchens and their Head Chefs to make sure we get the best quality food from them on every plate.
There are great opportunities within the Fuller’s estate to make your way up the food chain. Jon Pellew, Head Chef at The White Horse, Richmond, has worked for Fuller’s for four years, beginning his journey as a Sous Chef at The Plough Inn in Northfields, where he worked closely with the Head Chef to produce a menu for the discerning pub-goer.
From there, he was promoted to Head Chef at the Salutation, Hammersmith, before moving up the road to The Hand and Flower to try his hand at cooking for hotel guests.
Now heading up the kitchen team at The White Horse in Richmond, Jon’s dishes have made the pub a favourite destination amongst locals and out-of-towners. Serving up confit chicken terrine, pan roasted Pollock and mouth-watering 32-day-old steak, if you ever find yourself in South West London, be sure to make your way to Zone 4 for some fantastic pub food.
The White Horse has also played a part in another Fuller’s success story. Exec Chef Tim May, who began his career here as Chef de Partie, today heads up a team of twenty chefs across Central London. After stepping up to Sous Chef and moving on to run a tight ship at Shaws Booksellers as Head Chef for eight years, Tim’s now in his twelfth year with Fuller’s, and valued member of the Fuller’s Food Team.
If you fancy paying Jon’s pub a visit, you can book a table through their website, or call them on 020 8948 2418 and speak to one of their lovely staff.
We’re always on the look out for new chefs. Fancy working in one of our kitchens? Take a look at our careers website.