After joining Elite Pubs just a few months ago, Head Chef Gordon has already made a fantastic impression with his passion for great food, supportive leadership and enthusiasm for the new Summer menu.

Having spent his entire career in professional kitchens, Gordon brings decades of experience, a love for cooking and a relaxed approach to creating memorable dining experiences. We sat down with him to find out more about his journey, his culinary inspirations and what guests can look for when they visit The Pig & Sty.

Tell us a little about yourself…

I’m Gordon Rathbone, Head Chef at The Pig & Sty in Bethersden.

I’ve been with Elite Pubs for around three months, so I’m still quite new, but I’m really enjoying it. It’s a great team, a beautiful pub, and everyone has been incredibly supportive since I joined. It’s been a positive experience so far.

Have you always wanted to be a chef?

Pretty much! I’ve been cooking ever since I was 16. I went to catering college straight after school and it’s all I’ve ever known.

Even before that, I loved being in the kitchen with my Mum and Grandma. One of my earliest memories is making jam tarts with my mum, only for my Grandad to quietly help himself to them before anyone else could!

Those moments definitely sparked my love of food from a very young age.

Who inspired you to become a chef?

The chef who first inspired me was Gary Rhodes. I remember watching him on television when I was younger and being fascinated by the way he talked about food and worked in the kitchen. That was the moment I thought, that’s what I want to do.

I’ve always admired Gordon Ramsay too. Ever since his Boiling Point days, I’ve respected his knowledge and passion for cooking.

What’s your favourite dish on the new summer menu?

That’s a difficult question because I genuinely like them all!

If I had to choose, I’d go for the burrata to start. The colours, freshness and flavours work beautifully together and it’s perfect for summer.

For a main course, I’d choose the burger with bacon jam. I love a good burger, and the bacon jam really takes it to the next level.

Which dishes do you think guests will love most?

I think our meatball dish will be popular once we’ve finished refining it. We’ve got a few exciting ideas to elevate it even further.

I’m also expecting the fried pickles to be a hit as a bar snack alongside a drink, and the watermelon and feta salad is another favourite. It’s fresh, colourful and full of summer flavours.

Is there one ingredient you couldn’t live without?

Without a doubt, cinnamon.

It’s my favourite spice and I use it whenever I can. I love how versatile it is, whether it’s in sweet dishes or savoury recipes like traditional Greek cooking. Christmas is definitely my favourite time of year because cinnamon is everywhere!

What advice would you give to someone thinking about becoming a chef?

Be prepared to work hard.

Don’t cut corners because that’s when mistakes happen. Listen to the people around you, take notes and never stop learning. I used to carry a little notebook with me everywhere so I could write down tips and ideas, and I still do.

Most importantly, don’t be afraid of making mistakes. Every chef makes them. Learn from them, keep going and enjoy what you do.

What would you like guests to know about The Pig & Sty?

The Pig & Sty is all about creating a relaxed, welcoming atmosphere where everyone can enjoy great food and good company.

I’m still getting to know the pub myself, but my goal is simple – to make sure every guest has a fantastic experience, whether they’re joining us for pizza, a burger, Sunday lunch or a special meal with family and friends.

We look forward to welcoming you soon!